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  1. M

    Chuck Roast in the Smokey Joe EnerQ

    Chuck roast is excellent for pulled beef, I would rather have it than pulled pork any day!
  2. M

    Chuck Roast in the Smokey Joe EnerQ

    Doing a chuck roast for some pulled beef for the first cook on the Weber Smokey Joe with an EnerQ midsection making it a Mini WSM. Set the coals up snake method with some cherry chunks for smoke. ----- Onions, carrots and garlic cloves getting some cherry smoke for making ChefJimmyJ's Au Jus...
  3. M

    Venison Backstrap, hope to get more this season!

    Cold smoked the Tatonka Dust seasoned venison backstraps in oak for an hour. ----- Lump charcoal in the Vortex and cooked the backstraps and Buffalo Wing seasoned shrimp indirect while also toasting the garlic bread. The backstraps cooked indirect till its internal meat temp reached 110º...
  4. M

    Buffalo Tenderloin, it is what's for supper!

    Looks like jer79 got you handle with posting the Owens BBQ website, thanks jer79! I am not skinny, I need to lose a few pounds for sure... oh and thanks but don't need a room mate!
  5. M

    Buffalo Tenderloin, it is what's for supper!

    Cold smoked a buffalo tenderloin with oak for an hour that was rubbed down with garlic olive oil and Tatonka Dust seasoning. ----- Searing the buffalo tenderloin over the Vortex. ----- Cooked the tenderloin indirect till it reached an internal temp of 125º. While the tenderloin cooked...
  6. M

    Fish 'n Chips

    Sliced a few potatoes and made some Tatonka Dust seasoned potato chips with a Pampered Chef Microwave Potato Chip Maker. ----- Then took some walleye fillets and lightly tossed them in corn starch and then dipped them in a Buffalo Wing beer batter. Walleye fillet on a meat hook being dipped...
  7. M

    Beef Short Ribs Out Of The Hot Tub

    Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour. ----- Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs...
  8. M

    Wisconsin (Sheboygan) Venison Brats

    Not really, but thank you. I'm more of a motor grader operator with an outdoor cooking hobby!
  9. M

    Wisconsin (Sheboygan) Venison Brats

    Took an assorted bag of frozen peppers and onions and added a little butter and garlic in a disposable pan and on to the grill. ----- Then grilled up a few Wisconsin (Sheboygan) venison brats... ----- Toasted a few hotdog buns... ----- Excellent lunch! Thanks for looking!
  10. M

    Odd Packer Brisket

    This small 7 pound packer brisket was strange as it had very little point to it. We got this brisket in a case of packer briskets which the other briskets had normal sized points and were of a normal 12 to 14 pound size. ----- Seasoned it up the brisket with a combination of turbinado...
  11. M

    Simple, Easy, Tasty... Walleye Fillets Done Right!

    I would be all over that plate, looks excellent!
  12. M

    Cherry Smoked Tri-Tip

    Thanks, but I look much better on a radio show!
  13. M

    beef jerky recipe...

    We have 9 different flavors of jerky seasonings to choose from, they are each for 5 pound batches and come complete with cure and directions for making in oven, dehydrator or a smoker. www.OwensBBQ.com - Original - Cracked Black Pepper & Garlic - Honey BBQ - Teriyaki - Hickory - Mesquite - Sweet...
  14. M

    Cherry Smoked Tri-Tip

    Cold smoked a couple of Tatonka Dust seasoned tri-tips with the tube smoker and cherry wood pellets. ----- Cooking the tri-tips with indirect heat around the Vortex till the tri-tips reached an internal meat temp of 100º. ----- Searing the tri-tips over the directly over the coals and also...
  15. M

    Burgers & Potato Skins

    This was our first time making potato skins. We made up a bunch of potatoes for twice baked and had some leftover skins. Decided to try an appetizer meal out of them. Sprinkled some Tatonka Dust seasoning inside the shells with some shredded cheddar cheese and bacon crumbles. Here are the potato...
  16. M

    Bacon Wrapped Hot Dogs

    Hot dogs were wrapped in bacon and seasoned with Tatonka Dust. ----- ----- Served on a toasted bun with Gary's Gourmet Peppers. Delicious and simple! Thanks for looking!
  17. M

    Tatonka Dust

    When we first started mixing Tatonka Dust seasoning we wanted to keep the product as natural as we could, but we had issues with it clumping. We have since added and anti-caking agent to the mix to it so it doesn’t clump anymore. It is still fine to use if you can break it up. Some tricks...
  18. M

    Lobster Party Around The Vortex!

    Seasoned with melted butter and Seafood Splash, grilled indirect around the Vortex till an internal meat temp of 145º. These were about 4 ouncers, we went in on a case of them with friends and neighbors getting them from a local Food Service truck. Worked out to just shy of $3.00 per tail, quite...
  19. M

    BBQ pulled pork

    Pork N Pull is a great tool to have when you have several butts to pull; also works well for mixing small batches of sausage. View video here - www.owensbbq.com/vortex.html
  20. M

    BBQ pulled pork

    I would compare prices on a 60 lb. case at SAM's Club, Cloverdale Wholesale in Mandan and I believe there is a Quality Meats & Seafood representative in Bismarck that has truck deliver weekly to your area. 60 lbs. of pork butt should yield you 35 to 40 lbs. of pulled pork. If you have any...

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