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  1. Tatonka3A2

    Stuffed Pork Loin

    Pork loin was brined in MH Pork Brine overnight then cut open and seasoned with Tatonka Dust and then added the filling. Filling was horseradish cheese, sauted mushrooms, and some gourmet peppers from Uncle Gary's Peppers. Wrapped in bacon and secured with grilling bands, on the pellet grill...
  2. Tatonka3A2

    Brats Gone Wild!!

    Used some Wisconsin Brats that we made up earlier this year for this cook. These brats go great with everything! Onions, green peppers, and some fresh garlic in a pan with some butter to cook down and get soft. Wisconsin brats getting grilled. While the brats were resting and waiting to be...
  3. Tatonka3A2

    Buffalo Wing Drummies & Cold Beer!!

    I have a huge weakness for Hot Wings..... well if we are being completely honest..... both Hot Wings and Beer. I just can't turn either of them down!! Start by seasoning both sides of the wings with Owens BBQ Buffalo Wing Brat Seasoning. Yes, it is a Brat seasoning but it makes a killer hot...
  4. Tatonka3A2

    Chicken Sausage Stuffed Peppers and Green Beans

    First time doing stuffed peppers. Used some homemade chicken sausage that we had in the freezer. Chicken Artichoke Sausage Buffalo Chicken Sausage Thawed the sausage and removed it from the casing so that I would have a bulk sausage. Fried up each flavor separately and set aside for...
  5. Tatonka3A2

    Breakfast Quesadillas

    Did these last week and just getting around to posting them. Breakfast Quesadillas on the grill! Been wanting to do a little something different for breakfast and my favorite is breakfast burritos. Decided why not a breakfast quesadilla!! Here is my creation. Started out by cooking some...
  6. Tatonka3A2

    Blueberry Sausage & Egg Biscuits

    Was out grocery shopping and seen these in the grocery store! I knew I had to buy them and throw them on the grill for sure. Fired up the BGE and cooked them indirect on a pizza stone at 350°. Next up was to grill some sausage patties. These were home-made using the Owens BBQ Hot Pork...
  7. Tatonka3A2

    Stuffed Pork Loin - best to date!

    We purchased some new BBQ sauces and wanted to give one a try this weekend, what better way to test one out than on a stuffed pork loin. I let the pork loin soak overnight in the MH Pork Brine. Next day was to filet it out and get it stuffed. Went with one of our favorite stuffing...
  8. Tatonka3A2

    Chuck Eye Steaks with Peppers and Cheese

    The main players - Chuck Eye steaks, Tatonka Dust, Uncle Gary's Gourmet Peppers, and mexican shredded cheese. Steaks smoking with the tube smoker @ 150° for 1 hour. On to the grill gates getting a couple minute sear on each side. After a quick sear, pulled the steaks off the flames and...
  9. Tatonka3A2

    Stuffed Chicken Thighs

    Been craving some chicken so last night was the night!! Started by taking some chicken thighs and removed the bone. Added 1/2 of a sweet mini pepper onto each thigh. Added a little Rub for Grub seasoning, along with some mexican shredded cheese. Rolled up and secured with toothpicks...
  10. Tatonka3A2

    Chuck Eye Steaks and Mango Mango Shrimp

    Menu was some nice chuck eye steaks, shrimp, and some cheat frozen potatoes. Chuck Eyes - before going on the grill they were seasoned with Tatonka Dust. Cold smoked the steaks for an hour using charcoal pellets in the AMNTS with the Yoder set to 150°. Got the shrimp ready while the...
  11. Tatonka3A2

    Tri Tip cook for the hunting weekend

    Marty's son was home this weekend with us for ND deer rifle season opener. As the guys were out on Saturday in 30mph winds and 20 degree temps I thought I would cook them a killer meal for when they got home. What better way to do that than with a nice big Tri Tip, lobster tails, and potatoes...
  12. Tatonka3A2

    Pepper Jack and Bacon Stuffed Pork Chops

    For the pork chops here are most of the players... I was going to stuff with just the pepper jack cheese but Marty was seasoning up the WSM with a round of bacon so I crumbled a couple pieces of that to use as well. Took the pork chop and cut a slit in the side to create a pocket. Added...
  13. Tatonka3A2

    Smoked Mongolian Beef

    This meal all started out because of what I got in my bountiful basket this week. Here was the basket. I had never cooked with Bok Choy or Napa Cabbage before so I needed to get some ideas going. A friend had sent me a recipe for P.F. Chang's Mongolian Beef a couple of days later and...
  14. Tatonka3A2

    Using Bok Choy

    I got a Bountiful Basket this past Sunday and there was an Asian add on pack - in there was Napa Cabbage, Bok Choy, fresh ginger, snow peas, green onions, and a TON more. The Napa Cabbage and the Bok Choy are huge and there is way more than one meals worth there. Can either of those be...
  15. Tatonka3A2

    Brat Bites

    We mixed up some new Brat seasoning mixes over the Easter weekend and it was time to sample our hard work. We like to let them rest in the freezer a few weeks before giving our final opinion on the flavor. I also wanted to try something a little different as well... Started out with 3...
  16. Tatonka3A2

    Beef Chuck Mock Tender Surf and Turf Night

    Tried something a little different – Beef Chuck Mock Tender – they were on sale so thought what the heck! Here was the flavors for the steak; a little olive oil and then seasoned with BP Double Secret and Money. Onto the Yoder smoking with Oak for an hour @ 150° While the steaks were...
  17. Tatonka3A2

    Pork Tenderloin w/ Tatonka Dust

    Been awhile since we have posted a cook - seems like every night we have free Mother Nature gets in the way. Got a cook in Friday night before another winter storm hit (it is hitting now) we have a drift in the driveway that is higher than the tailgate of Marty's truck ...not sure if the blade...
  18. Tatonka3A2

    Mad Hunky Hot Whang Wings

    Headed to a Superbowl party and knew I wanted to bring hot wings! Started with 6 lb of drummets and 3 lbs of wings. Seasoned up with Mad Hunky Hot Whang Here they are after a overnight rest in the fridge ready to be tossed on the smoker On the Yoder at 200° smoking with Pecan...
  19. Tatonka3A2

    50 lbs of bellies and 10 days of cure equals Bacon Bliss!!

    Bacon, Bacon, Bacon!!! Started with approx. 50 lbs of pork bellies. Cut each belly into 1/3's so that I could seal them in a gallon ziplock nicely with the cure. After trimming I ended up with about 44 lbs. No fear, that extra 6 lbs all went back into the freezer for this years SausageFest...
  20. Tatonka3A2

    Stuffer Pork Chops

    With hunting season pretty much in full swing we haven't been posting much lately - we have been smoking, just too busy to take pics. Took some time yesterday to put together a post. I should have used some thicker pork chops for this cook, but this is what I had in the freezer. For...
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