Kingsford #TailgateForOurTroops BBQ

September 10, 2014 at 5:59 am (Recipes, Uncategorized) (, , , , , , , )

I’m going to start this off with one question. Have you joined Crowdtap yet? Yes, this is going to be a thing. Just join so I can stop asking. haha.

Alright, down to brass tax. I was lucky enough to get into the Kingsford crowd for a #tailgateForOurTroops BBQ. It was amazing! We got a coupon for Kingsford charcoal- it’s the BEST. We’re a Charcoal family. So, this was incredibly awesome for us. A running joke- I got Husband a grilling multi-tool for our anniversary one year that says “Grill Master Matt” on it. This was right after he grilled me the most amazing “meatyback ribs”. I think the meatyback ribs are just a local grocer item, but if you can find them, don’t hesitate! They’re epic!

We threw a Kingsford BBQ for our family and friends complete with Kingsford charcoal and Kingsford lighter fluid for our grill! I had Husband make some beer brats, meatybacks, bison burgers and there were a few “Jamaica rub” chops. Yum! Included for our sides were curly fries (for meee!), some chips, I made a “veggie tray” which was just carrots and broccoli and some dill dip on a plate. One of our family members made a cake, and a friend made an awesome lemon pie!


Here’s the awesome Fire and Smoke book we got! It’s got TONS of awesome recipes! I added the link to the photo so if you’d like to check it out on Amazon, just click the photo! 😀


hSo, the grillmaster made some beer brats- they were very good! We didn’t have ANY leftovers! I was going to snap some photos of the meatyback ribs, but they were being eaten when I remembered I didn’t get a photo- boooooo.



Here’s the awesome #TailgateForOurTroops apron! It’s got a big pocket on the front too, which is a nice feature.


Beer brats all done!


My bison burger. YUUUM!

You can visit Kingsford’s website HERE. They have tons of products and info on all of them. They’ve also got some hilarious shirts like the one below- it’s also clickable. Their store is HERE, if you’d like to take a look. There are shirts, hoodies, an awesome shop jacket (which is my favorite), hats, other various accessories, and some grilling tools. Don’t take my word for it, go look!


And lastly, if you’d like to join Crowdtap and have not joined yet, Sign up!

Disclaimer: I was given- for free- a coupon for a bag of Kingsford charcoal, a paperback copy of Chris Lilly’s new cookbook: “Fire and Smoke”, and a #TailgateForOurTroops apron via Crowdtap. My opinions stated above are my own and not the product of free items. All pictures belong to me, with the exception of Chris Lilly’s book and the Kingsford shirt- which are present so you can go look at and/or buy the book, or the shirt if you’d like- They’re clickable.


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Recipe Wednesday: Cinnamon Roll Pancakes!

December 12, 2012 at 8:02 am (Recipes)

Doesn’t that sound epic? Yeah, it is. I was starving, and trying to figure out what to make for breakfast. It’s my least favorite meal of the day. Sometimes it’s salty, sometimes sweet… I’m not a huge fan of eggs, and I don’t particularly like bread by itself. (I know, I’m totally strange.) So… I found this really cool recipe here: Cinnamon roll Pancakes

Now, I have 2 photos… they don’t look near as good as the photos, but… They were pretty darn good. We were out of practically everything except the pancake mix, and stuff to make the cinnamon swirl. I had some major problems getting the swirly part in, so the first couple pancakes had giant globs. Not so pretty, but it still tasted really good!

Here are my pancakes in the cooking process: photo (13)

And here are my finished pancakes!
photo (14)

I used plain old pancake mix- like I said, we were out of everything. So, I made the pancakes. Once I “dropped” them, I added the swirly part.

However, RecipeGirl has a recipe for pancakes. I took her recipe, but definitely go look at her photos. They’re 100x better than mine!

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Now, these turned out really epic. We didn’t have anything for the glaze on top, so I just used the left over cinnamon stuff. It tasted very good!

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Recipe Wednesday: Chili Enchiladas

October 10, 2012 at 8:16 am (Recipes)

I’m pretty sure no one has ever eaten these before… unless you’ve come over to my house and eaten them. My Dad, who was a terrible cook, came up with this recipe. I’m not sure how it came to be, the very few things my dad could actually cook I can count on one hand. That of course, was not counting all the hot dog dishes he “cooked” in the microwave. 🙂

A list of ingredients you’ll need:

1 box Carroll Shelby Chili Mix
2 lbs of ground beef
1 can of tomato paste – You can substitute with diced tomatoes- you’ll need 16oz, or you can get a can of tomato sauce
8oz of water
1 box of Velveeta- you can substitute with shredded cheese, too
2 bags of medium sized tortillas- you’ll use 10-17 depending on how larger your pan is, and how close you put them together
1-3 cans of chili beans (if you don’t like beans, don’t add them, it works without them)

Optional ingredients:
Green Pepper
Yellow Onion
Chili beans
Pinto beans
Red kidney beans

First, if you’re going to use an onion or green peppers or whatever it is you’re going to use, get it all chopped up and ready to go. Brown the meat in a big skillet- you’ll need a lot of room for all the stuff you’ll put in it, if you’re adding onions or peppers, add them while you brown the meat. When it’s browned, drain the fat. Then, add your Carroll Shelby chili mixes. Don’t add the masa flour at all. If you want it spicy, add the Cheyenne, if not, toss it up in your cabinet with the masa flour. Then add the tomato paste, add 8oz of water, chili beans (if you’re using them) and anything else you want to add in. When that’s all done and mixed up, cook it for a few more minutes and it should look something like this:

While your chili is cooking, I usually cut up my Velveeta. You’ll use about half a block of cheese. Cut it up in strips, it’ll look like this when you’re done cutting.

Preheat your oven to 350 degrees. Now, get out a baking pan. I use a clear glass pyrex dish. Remember to put some chili down so when you put your tortillas down it won’t burn when it’s in the oven. Take your tortillas out, put two strips of cheese in the middle of your tortilla, then put a glob of chili on top of the cheese like so:

Then roll it up, and stick in in your pan on top of the layer of chili you put down earlier. Then continue to put more tortillas down, all lined up together. It should start to look like this:

Continue on until your pan is full. When you’re all done. Put the left over chili on top of the wrapped up tortillas. It will look something like this:

Put a couple strips of cheese on top, I usually put them in rows alternating 2, 1, 2, 1, and so on. This time I stuck them on in little blocks. Then, pop your dish into the oven, You’ll only need to cook it for about 15 minutes. As soon as the cheese is melted, pull it out, let it cool off a bit and enjoy! *Note that I am currently using a large toaster oven as my oven, but in the past, I’ve cooked my chili enchiladas for 15-20 minutes, however, in my toaster oven it’s near 10 minutes.

When it’s all done, it’ll look like this!

Note, I did add some extra non-melted cheese on top because I thought it needed extra.

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