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

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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

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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

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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

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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

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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

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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

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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

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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

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