Skyshark Outdoors & Grill

Pastalaya has been on our list for a while. Tried it tonight in the dutch oven and it’s a keeper! Smoked sausage, boneless skinless chicken thighs, and pork steak combined with celery, onion, green red and yellow peppers, fresh garlic, elbow pasta and shell pasta bc we couldn’t make up our minds! Cajun Two Step seasoning by Stalekracker. Then added a block of cream cheese to finish it up! This hodge podge of recipes will be a keeper!!!

Stay tuned….we started the process of dry brining a pork belly to make bacon! It will stay in the dry brine for 7 days and we plan to smoke it with apple wood next weekend!

Cheesesteak fries with homemade provolone cheese sauce was a huge hit tonight!

Tex Mex TaterTot Casserole was on the menu tonight. It was absolutely delicious!!! Ground beef, homemade taco seasoning, onion, black beans, pinto beans, and rotel topped with tater tots and cheese. Definitely a keeper!!

Tried a south Texas carne asada recipe today in the Lodge 12” Dutch Oven. Slow cooked it over coals and served it on tortillas with queso fresco and fresh pico de gallo. Amazing flavor!!!

Smoked a tri tip today like we do a brisket. We expected it to be dry, but man were we wrong!!

When Mother Nature gives you snow, make snow cream!!!

There isn’t anything that’s much better on a cold, rainy day than homemade soup and a grilled cheese! I love my red enamel coated Lodge Cast Iron dutch oven and grilled cheeses taste better with real butter in the skillet!

We had a couple of pounds of sausage that we needed to cook so biscuits and homemade sausage gravy as well as sausage-cream cheese casserole were on the menu for breakfast this morning! Nothing else to do on a rainy day. Might as well show the cast iron some love!!!

A little pre-Christmas smoked prime rib today! Hoping to have the video done soon!

Threw together some pepper steak/beef stir fry tonight. Loosely following a recipe is about as close as I get. It was really tasty!! Hoping to do some more videos soon.

One of our favorites was for supper tonight! Yes, it’s a lot of carrots. Can you tell they’re our favorite?! Served with some homemade mashed potatoes and we tried making biscuits in the 10” dutch oven. If you haven’t tried making a Mississippi pot roast you’re missing out! Our only modifications to it are using unsalted butter and we do add about 1 cup of water. Since we were using the dutch oven we used 1 1/2 cups.

Smoked spiral ham on the Oklahoma Joe's Smokers today. We’ve finally got the hang of getting the temp how we want it. The B&B Charcoal and cherry wood kept the temp just right and the cherry wood added an amazing flavor to the ham. We made a delicious sweet and tangy glaze that complimented the salty ham. To complete the meal we threw some sweet potatoes on the smoker and added a tiny bit of butter and cinnamon sugar. I don’t think we will cook a han any other way again!!

Dinner tonight was inspired by one of our local cafes that has a market that sells take and bake style dishes. We LOVE their chicken enchiladas and our daughter asked us to try and make some similar so we of course did! Theirs will still be a go-to on a busy night, but our version is certainly tasty as well!!!! We used regular flour tortillas for half and low carb tortillas for the other half. Planning to add some black beans next time and try to make our own rice since this was a box of Goya chicken flavored rice. Great in a pinch, but we want to try to make it ourselves.

He finally got Veterans Day off from work and chose to cook!! We have fallen in love with this Weber Grills Smoky Brown Sugar Rub. The flavor (and smell) is amazing! While the B&B Charcoal was getting ready in the Oklahoma Joe's Smokers, we rubbed the chicken down with the rub and let it sit. Once the smoker was ready we put the chicken on and let it smoke. We used B&B Pecan Wood for the smoke. Once the chicken was up to proper internal temperature we basted it with a glaze made from a 1/2 and 1/2 mixture of bbq sauce and vinegar sauce (we used Dukes bbq sauce and George’s vinegar sauce, but you can use your favorite).

To all my fellow Veterans, thank you!

Beef stroganoff with ground beef on the Lodge Cast Iron Dutch Oven Table in our Lodge 12” camp dutch oven using Kingsford charcoal. So good!

Alice Springs chicken on the Blackstone with red potatoes.

Fired up the Oklahoma Joe's Smokers today to smoke a chuck roast and some smokey and sweet chicken legs! We got the idea for the chuck roast from How To BBQ Right. We finished it in some beef broth and then shredded it and served it on fresh bakery buns. We originally planned to top it with cheese and sautéed onions and dip it in the juice like a French dip, but it’s so good that we ate it as is!! The chicken legs were rubbed with a sweet and smokey rub, smoked, and then mopped with half vinegar sauce and half bbq sauce. We used Georges original vinegar based bbq sauce and Dukes hickory moonshine bbq sauce for the mop sauce. It was all delicious!!!

Smash burgers on the Blackstone! 😋🤤🍔

Cube steak with homemade brown gravy and onions in the 12” camp dutch oven and peach cobbler made in the oven in a 12” skillet! We also fixed homemade mashed potatoes in the InstantPot. If you haven’t tried them in there you’re missing out! No drain and no mess. So simple!!!

Broke out the dutch ovens tonight! We had Mississippi pot roast in the crock pot so we put some potatoes in the 10” to cook up. The 12” was also put to use for an apple cobbler with fresh apples from our favorite local farm market, Poor Boys. Everything was DELICIOUS!!!

Back at it again tonight on the Blackstone. Chicken fajita quesadillas with homemade pico de gallo! So good & quick!!

Another meal on the Blackstone griddle. We saw on TikTok where someone cooked frozen fries on theirs so that’s what’s under the big pan. They didn’t turn out that great. Maybe it was because they used shoestring fries, but they weren’t our favorite. Onions and peppers are under the small pan. Thin sliced ribeye cooking in the front. These turned out GREAT overall. We really like the Blackstone!

These are REALLY good! If you love a good Buffalo chicken sandwich, but don’t want all the breading then you need to try this. One of our favorite YouTube channels, How To BBQ Right, just posted a video doing this and we had to try it! We butterfly cut some boneless skinless chicken breasts and seasoned them with salt, pepper, garlic, and Franks Red Hot Seasoning. Our Dalstrong knives made butterfly slicing them a breeze! We fired up a chimney of B&B Charcoal in the Oklahoma Joe's Smokers and added some apple wood to add some smoke flavor. We grilled the chicken for about 20 min, flipped them, and put on a pan with a stick of butter and a small bottle of Frank’s Red Hot Wing Sauce. Once the sauce was heated and bubbling we dunked each one. Cooked for a few more minutes and then dunked one more time and left them on long enough to cook the sauce in. We toasted some potato buns on the hot grill, coated with homemade spicy ranch we made ahead of time, lettuce, pickles, and a half of a chicken breast and served with fries cooked in the air fryer. DELICIOUS!!

Saw a video of a little different take on a family favorite on one of our favorite YouTube channels and had to give it a try. How To BBQ Right these are delicious!!!!
https://youtu.be/B4ljbj-nbwI

Summer time steaming

Come get some of this.

As soon as we saw the American as Apple Pie Ribs recipe on How To BBQ Right’s YouTube channel we knew we had to give them a try! They were by far the best ribs we’ve ever cooked!! We fired up the Oklahoma Joe's Smokers with some B&B Charcoal and Applewood and started following the recipe. Our Dalstrong utility knife made trimming them easy! We didn’t have the exact sauces and rub that were used in the video, but trust me….they’re about to get ordered!!! They turned out amazing and we will be cooking these again!!