Day 22 of Barbecue Month 2017 from Snake River Farm's Ken Hess.
Spaghetti Pot Pie on the Big Green Egg. This is a version of the famous Chicago Pizza Pot Pie!
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Dip loaded with artichokes, spinach and lots of cheese.
Crisp on top, moist and tender inside and flavorful always.
Baked Brie and Grilled Tuna recipes from Dr. BBQ’s Gameday Cookbook to get you ready for the big game Click Here
New England Patriots’ Baked Brie with Chutney and Crisp Bacon recipe from Dr. BBQ’s Gameday Cookbook to get you ready for the big game.
Seattle Seahawks’ Grilled Tuna Sandwiches with Chipotle Mayo recipe from Dr. BBQ’s Gameday Cookbook to get you ready for the big game.
This squash loaded with lean ground sirloin is also loaded with flavor.
Ted Reader’s recipe combines flavorful mushrooms with steak.
A flavorful take on a classic favorite with three types of cheese.
Goat cheese and portobello mushroom create delicious flavors in this burger.
A colorful and flavorful addition to your menu.
A burger made with portobello mushroom caps and plenty of fresh vegetables.
This recipe will definitely spice up the traditional grilled cheese sandwich.
Add even more taste to grilled asparagus.
Dos Equis, sausage and cheese, oh my! This is a salsa and cheese fondue you don’t want to miss.
Grace Young’s recipe makes the perfect summer side dish.
These artichoke hearts make a great appetizer for any dish, especially with the tasty herb butter.
A cheesy favorite with bacon and other tasty, optional additions.
The best type of egg to find during easter is a Big Green Egg!
Warm bread with molasses, best served with an Irish stout.
Not only are mushrooms really good for you, but they are packed with flavor, especially when mixed with Dizzy Gourmet® Simply ZensationalTM Seasoning!