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Author: Andrea Mertz

Drunken Mac and Cheese (Kosmos Q)

INGREDIENTS •         ¼ cup of Kerrygold butter •         ⅛ – ¼ cup all-purpose flour •         Start with ⅛ cup •         1 cup of whole milk •         1 can of Coors Light (room temp works best) •         1 tsp dijon mustard •         1 tsp Worcestershire sauce •         8oz block of sharp Cheddar Cheese, grated •         Recipe […]

CONTINUE READING Drunken Mac and Cheese (Kosmos Q) 3 min read

Smoked Brisket Chowder (Chris Marks, Three Little Pigs)

Smoked beef brisket and corn chowder. Corn chowder is a great way to use up leftover smoked brisket! Ingredients: •        1-pound smoked beef Brisket, shredded or chopped •        1 tablespoon olive oil •        1 leek, halved, thinly sliced •        1-1/2 pounds Yukon Gold potatoes, diced into 1/2 to 3/4-inch cubes •        5 cups reduced-sodium beef […]

CONTINUE READING Smoked Brisket Chowder (Chris Marks, Three Little Pigs) 1 min read

Kansas City “No Wrap” Pork Dry Ribs  (by Chris Marks, Three Little Pigs)

There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. INGREDIENTS: PREPARATION: DIRECTIONS: · Heat Smoker 250 degrees add 2 […]

CONTINUE READING Kansas City “No Wrap” Pork Dry Ribs  (by Chris Marks, Three Little Pigs) 1 min read

IGNITE’S SIGNATURE JACKED UP SMOKED MEATLOAF

INGREDIENTS 2 lb ground beef or chuck 85/15 ¾ cup Panko breadcrumbs ¼ cup Bear and Burtons W Sauce 2 eggs 2 t. black pepper 3 cloves chopped garlic or equivalent minced garlic 6 slices thick smoked bacon 6 1/8 inch chunks of pepperjack cheese SAUCE: 1/3 cup Smoke This Smokey Chipotle Sauce INSTRUCTIONS:

CONTINUE READING IGNITE’S SIGNATURE JACKED UP SMOKED MEATLOAF 1 min read