Jun
16
Recipe: Frenched Rib Rack
Here’s an elegant take on a pork dinner – Frenched rib rack. This cut is similar to a beef ribeye....read more
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May
19
Recipe: Pulled Pork
We’ve shown you how we make competition pork butt, now we’re going to show you our down and dirty, simple...read more
May
11
Recipe: Tomahawk
We’re making the king of steaks – the tomahawk. This is one of the most sought after cuts of beef,...read more
Apr
07
Recipe: Eye of Round | Skillet vs. Braise
Eye of round roast is a very economical cut – it’s currently around the same price as hamburger. We’re showing...read more
Mar
31
Recipe: Beef Ribs
Dino ribs for the win! Beef ribs are a less expensive option than pork ribs, and they taste awesome –...read more
Mar
09
Recipe: Pork Belly
Pork belly is a very versatile cut of meat. Season and smoke it, then use it for anything from burnt...read more
Mar
03
Recipe: Lobster Rolls
As Montanans, we don’t often eat seafood but when we do, we do it outlaw-style! Check out our unique take...read more
Feb
18
Recipe: Competition Chicken Thighs
We’re sharing all the tips and tricks on how we make our competition chicken – we’ve earned a 180 and...read more
Jan
20
Recipe: Chicken Halves
Whether you have a pellet grill or smoker, you can make a juicy chicken. We cut this one in half,...read more
Jan
10
Recipe: Venison Back Strap
Deer and other wild game are abundant in our area. Wyatt (Ty’s nephew, Rick’s grandson), gave us this back strap...read more
