May 2, 2022
Classic Crunchy Beef Tacos
Let's talk tacos! I get a lot of questions on how I make tacos using our Somethin' To Taco Bout seasoning, and ya'll, let me tell you, it couldn't be more simple than a skillet, some protein and our seasoning.
With Somethin' To Taco Bout, Taco Tuesday's come together quick and easy!
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Apr 19, 2022
Smoked St. Louis Pork Ribs
Tender and juicy St. Louis style pork ribs, smoked over cherry wood and glaze with a mustard maple rosemary barbecue sauce. The combination of The Clevelander, Somethin' For Rubbin', Somethin' To Beef About and Somethin' Somethin' Sauce makes for a bite that is sure to please even the most discerning palettes.
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Apr 13, 2022
Roasted Mustard Maple Glazed Carrots
The bite of mustard, the sweet note of maple and the tang of red wine vinegar combine to make one hell of a glaze, taking these carrots to the next level. Normally, in the circles I run in, carrots are not the highlight of a meal, rather an oft overlooked side piece used more for a pop of color than banging flavor. Fork tender, slightly sweet, tart, and packing a slight heat, these carrots stole the show.
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Mar 23, 2022
Wagyu Beef Short Ribs
These amazingly marbled wagyu beef short ribs from E3 Ranch & Co provided the perfect avenue for our sweet, smoky heat of Jalapeno Business and the salty, peppery, umami chocked flavors of Somethin' To Beef About. Of course I had to pull the trigger and make these special! The flavors that came off this cook were out of this world!
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Stuffed Pork Tenderloin
Our latest incarnation is a mouthful - bacon wrapped pork tenderloin slow smoked over post oak and slathered with Somethin' Somethin' Sauce to get that sticky glaze. Oh, did I mention its stuffed?
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Oven Roasted Barbecue Brussels Sprouts
Did you know that brussels sprouts take barbecue flavors like no ones business? You will! These crispy, savory little flavor bombs will soak up those sweet, spicy and smoky notes, taking your meal to that next level.
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Mar 13, 2021
Air Fried Savory Spicy Potato Chips
These air fried chips are loaded with deliciousness! They're a crunchy, savory, spicy flavor bomb with a generous hand up from the umami loaded flavor combo of Somethin' To Beef About and Parmigiano-Reggiano!
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Jalapeño Business Grilled Trout
The tangy sweet heat of our Jalapeño Business sauce is an incredible pairing with trout - slightly smoky, bright citrus flavors with the funkiness of star anise, cardamom and other pungent flavors capped off a delicious sweetness that builds into a medium heat. How can you not be satisfied?
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Jul 16, 2020
Green Chile Cheddar Hoecakes
When I first started dating Jenny decades ago, she introduced me to these things called hoecakes. At first, being the native northerner I am, I was skeptical. Hoecakes? You mean pancakes? Why are they hoecakes? You mean johnnycakes(I see you Mentor, Ohio)? Doesn't matter what you call them, any doubt quickly vanished after that first crunchy bite of these creamy beauties! Hoecakes have become a staple when we barbecue. Cornbread? Sure, alright but hoecakes are just better.
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Jun 24, 2020
Slammin' Beef Jerky
This smoked beef jerky combines two of my favorite flavor profiles - the sweet and fruity heat of Jalapeño Business and the incredibly flavorful umami bomb of Somethin' To Beef About. I smoked it over cherrywood, which lends itself well to the fruity flavors of the marinade. This jerky turns out slightly sweet with a sneaky heat from jalapenos and aleppo chiles and the snappy tang of vinegar to balance it all out.
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May 27, 2020
Cluck Butter
One of my favorite things to do with Somethin' To Cluck About is to make it into a compound butter. I use this stuff on everything! Roasting vegetables? Yes. Skillet potatoes? Yes. A nice steak? Yes. Garlic bread? Yes. A killer omelet? Yes!
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May 27, 2020
Cheese Stuffed Burgers
This monstrous all grass finished beef burger, liberally seasoned with Somethin' To Beef About and stuffed with a spicy chipotle cheddar is sure to squelch those cravings! We seared it on a screaming hot cast iron pan and nestled it on a bed of skillet onions with jalapeños. Finally, we capped it with a toasted brioche bun brushed with cluck butter!
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