Backyard Budget BBQ

Amen!

Sandy Schneider Walker would you eat this?

Taco Pasta Salad

Ingredients:
1 pound ground beef, cooked and drained
1 pound rotini pasta, cooked, drained, and rinsed with cold water
1 ounce (or 3 tablespoons) taco seasoning
1 small yellow onion, diced small
1 pint grape tomatoes, sliced in half
2 cups shredded cheddar jack cheese
3 cups shredded iceberg lettuce
1 1/2 cups French dressing
9 3/4 ounce bag Nacho Doritos, crushed

Instructions:
Prepare the Beef:
In a skillet over medium heat, cook the ground beef until it’s browned and cooked through. Drain any excess fat. Stir in the taco seasoning until the beef is well coated. Set it aside to cool.
Cook the Pasta:
Cook the rotini pasta according to the package instructions until it’s al dente. Drain it, rinse with cold water to stop the cooking process, and let it cool.
Prepare the Vegetables:
Dice the small yellow onion and slice the grape tomatoes in half. Shred the iceberg lettuce, and shred the cheddar jack cheese if it’s not already shredded.
Combine Ingredients:
In a very large bowl, mix together the cooked and seasoned ground beef, cooked pasta, diced onion, sliced tomatoes, shredded lettuce, and shredded cheddar jack cheese. Toss everything together until well combined.
Add Dressing:
Pour the French dressing over the mixture and gently toss to ensure that all the ingredients are well coated with the dressing. You can adjust the amount of dressing to your taste; some may prefer a bit less or more.
Crush the Doritos:
Crush the Nacho Doritos inside the bag or using a rolling pin until you have small pieces. You can leave some larger pieces for added texture.
Add Crushed Doritos:
Stir in the crushed Doritos into the salad mixture. They will add a delicious crunch and a hint of nacho cheese flavor.
Serve and Enjoy:
Serve your Taco Pasta Salad immediately as a flavorful and satisfying meal. It’s perfect for potlucks, picnics, or family gatherings. Enjoy!
Optional Garnish:
If desired, garnish the salad with some extra shredded cheese, chopped fresh cilantro, or a dollop of sour cream before serving.

Ring bologna burnt ends

Cut into pieces
Cover with mustard for binder
Sprinkle with brown sugar and bbq seasoning
Place onto foil tray
Indirect heat for 1 hour
Put into tin w/ butter and bbq sauce for 30 mins
Pull off grill and serve

Quick bbq chick.

Boneless, skinless chk thighs.
Clean off excess fat.
Rub with two seasoning in pic.
Indirect heat with hickory for 15-20min
Baste with favorite bbq sauce.
Move to direct heat and cook 3-4mins a side.

First time using these two and the combo was great!

French Dip / Italian beef’s.

Beef bone broth mixed with onion soup mix, beer, Worcestershire sauce.
Placed on grill with hickory to add smoke flavor and reduce.
Sear shaved beef on cast iron.
Add to au jus and cook for 10-15 mins.

Potato’s cut and seasoning with garlic, onion, paprika, oregano and parm cheese. Olive oil as binder. 30mins at 350f

First tri tip.

Remove fat cap and silver skin.
Season with your choice.
30-45mins per pound indirect heat.
I used hickory

Pull at 130-135 for med-rare / med.
(Rest for 15-20mins)
Slice and serve.

Sides, golden potatoes and fresh green beans.
Olive oil, garlic, onion powder, parm cheese.
30mins on grill.

Gotta let you all know about this honey! If you add honey to ribs when you wrap them, or use for cornbread, you GOT TO try this! Buzzy Bees Honey is one of the best I’ve ever had. Step up your game with superior quality and support small businesses. 🐝

Something new! Smoked pot roast.

4.5lbs chuck roast.
Season with SPG
Cook 1.5hrs per pound.

2hrs indirect heat with hickory
Remove and place in pan, add beef bone broth.
Then place in oven at 225f for remaining time.

Remove and shred beef.
Add flour to broth and cook until it thickens.

Hey everyone, I’m back at it! Sorry for long delay. I’ll be throwing out some new recipes and creations in coming weeks.

For now, some quick bbq chicken thighs and grilled corn.

Chk:
Season with SPG
Indirect heat with hickory for 15mins.
Then sauce and move to direct heat.
Turning every 3-4mins until 165f and sauce caramelized.

Corn:
Pour melted butter cover corn, sprinkle with favorite seasoning. Direct heat for 15-20mins.

Pulled pork day!

Brined for 24hrs
Seasoned with Hardcore Carnivore Red
Smoked indirect heat for 3 hrs with hickory. Then wrapped and in oven @ 225f for 4hrs.

Next post will have video of how tender and juicy it is. Have a happy Easter!

Sorry for the delay! Swamped with work. Not grilling, but I’ll post recipe of this is wanted.

Homemade pasta, red sauce with beef short ribs.

Poor mans burnt ends

Chuck Roast
-clean and cubed
-seasoned
-Smoke for 1 1/2 hrs 275f
-Spray every 30mins with apple juice

After initial smoke, re-season, add butter, bbq sauce, then wrap in foil pan. Back on grill or oven at 325f for 2 1/2hrs.

Cedar plank white fish. Topped with a butter, lemon, white wine garlic sauce. Sides are long grain wild rice and grilled herb corn.

Smoked beef short ribs.

Trim, top fat and remove silverskin on bottom
Season with salt and pepper
Place on indirect heat (grill at 250f)
Cook until it reached 205f internal temp

Cornish game hens. Salt and pepper over night. Then rubbed with compound butter. Then indirect heat / smoke for 1hr or to 165f.

Pulled pork!

3hrs indirect heat with hickory wood. Then wrapped and in oven for 4hrs @ 225f. Seasoned with salt and pepper and a tad of Meat Church BBQ Holy VooDoo.

Thanks to Jasper Meats Inc. for amazing quality ribs!

Done two ways. One just salt and pepper, one Hardcore Carnivore Red.

Indirect heat with hickory for 2 hours (spritzed every 30mins with apple juice, apple vinegar & water).

Then, wrapped and 3hrs in oven @ 240f