Month: January 2012

Trinrud’s Artichoke Dip

Fantastic artichoke recipe that my wife got from a co-worker a number of years back.

1 can artichoke hearts (packed in water) drain and roughly chop
1 cup fresh grated parmesan cheese
1 cup mayo
1 cup cream cheese (room temp)
1 cup sour cream (can use light but why bother)
dash garlic powder

Blend together the mayo, cream cheese, and sour cream. Stir in rest of ingredients.
Bake in low oven (325) for 1/2 hour until bubbly. Transfer to crockpot and cover with colby jack cheese.

Serve with wheat thins and celery.

Hot Hot Hot Dog Chili

My eight year old’s birthday was yesterday, and if you knew him, you would know his affinity for “Hot Hot Hot Dogs.” When we were planning his birthday party and asked him what he would like to eat, you can guess what he wanted. Hot dogs, most people would roll their eyes at serving hot dogs for a family event, especially in January in Wisconsin. I decided to kick it up a notch and create a bit of a hot dog bar that included a homemade chili for the dogs. It was inspired from a few different online sources. It turned out really good. Here you go:

  • 3 lb of ground beef
  • 4 onions diced
  • 6 cloves of garlic chopped
  • 10 Tbsp chili powder
  • 3 Tbsp cumin
  • 3 six ounce cans of tomato paste
  • 3 Tbsp yellow mustard
  • 3 Tbsp of Worcestershire sauce
  • 2 Tbsp of brown sugar
  • 3 cups water
  • salt and pepper to taste (this needed quite a bit of salt to round the flavor out)

Cooked the beef and onions in a large skillet until the meat was no longer pink. Drain the fat. Add the chili powder and cumin and cook for 3 minutes. Add the water, tomato paste, brown sugar, mustard and Worsty sauce and bring to a boil. Boil for 1 minute and then pour in crock pot to continue to heat. Serve over natural casing all beef dogs on a soft bakery bun. Top with shredded sharp cheddar and nuke for 30 seconds to melt the cheese.


Fruit of the Loin

A half price sale on a pork loin, the King Pig UDS, some applewood smoke and the NFL Playoffs.  Calling today a good day would be an understatement.


Since the full loin was over 9 lbs, I decided to break it down into some 1.5″ thick boneless chops for later this week, and a 5 lb chunk that would go on the smoker.  As a part of this day of smoke, I am making a Brunswick stew for tomorrow’s Packer game against the Giants.  Part of this smoked loin will end up in there and part will be used for sandwiches to be enjoyed during today’s playoff games.


The loin that was headed to the smoker was first rubbed down with some yellow mustard.  For those of you who are not familiar with BBQ’ing, mustard is used quite often as a binding agent for dry rub on meat.  Don’t worry, you won’t taste it after the meat has been cooked.  Be sure to wear food safe gloves when working with mustard if you are bothered by jaundice-looking hands.


Once the mustard was rubbed on, the dry rub was liberally shaken on by my 5 year old sous chef.  For this cook I decided to try the Plowboys BBQ Bovine Bold rub.  I really like their Yardbird rub on Pork Butt’s, so I figured I would give this a try.  It turned out to be another great rub.

The King Pig Ugly Drum Smoker (UDS) was fired up with some Royal Oak Lump charcoal and a couple of chunks of apple wood.   It was a 19 degree day with calm winds.  Notice the snow that we finally got this winter.

The UDS was brought up to 275 degrees and the loin was put on.  Based on what  I had read, most people cook the loin between 250 and 275 degrees for around 30 minutes per pound.  I planned to cook the pork to about 140 degrees and let it come up to 145 degree safe point by resting it in aluminum foil.

Once the loin hit 140 degrees, it was pulled off the smoker and foil wrapped.  I put it in the oven (which was turned off) for about an hour to rest.  I poured a small amount of apple juice into the foil for some moisture.  As you can see, the loin stayed very moist.  The foil was full of juices and this was one of the most moist pieces of pork we have had.

A nice thick cut of the pork loin with some Sweet Baby Ray’s on a Manderfield’s (local bakery) bun and you have a meal fit for a queen (and I thought it was great too.)  Based on how fast this cooked (2.5 hours), how great it tasted, and how healthy this cut of meat is, this will be definitely something that I do again.

Pulled Pork Egg Rolls

This past Thanksgiving we did something a little non-traditional, we had an appetizer party. The Green Bay Packers were playing Detroit and we had a large group over to watch the game. Everyone was asked to bring an appetizer or two, and the rule was that it could not have been something that you had made before. It gave us a chance to try a bunch of new recipes and not having traditional Thanksgiving meal items was a nice break for the folks who were going to multiple family gatherings that day.

One of the recipes that turned into a big hit that day was Pulled Pork Egg Rolls. These were inspired by a post on The Smoke Ring by Brutalgrandpa. I have decided to make these again for a Packer party that we are having tomorrow. The dipping sauce and the cole slaw taste best when made the day ahead. In addition, I thawed a quart bag of left over pulled pork from our Christmas porkilicious cookout.


The slaw is basic and a little drier than many, but it works great for wrapping into egg rolls.


  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • 1 bag pre-shredded coleslaw mix 1/2 red onion, sliced to match thickness of bagged slaw mix

Mix all of the ingredients together in a non-reactive bowl and refrigerate overnight.

Peach Dipping Sauce


  • 3/4 cup peach preserves
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated ginger
  • 1 teaspoon red pepper flakes

Mix until incorporated and refrigerate overnight.

The Egg Rolls

For those of you who have not made egg rolls before, the key is to wrap the rolls correctly. First, place the wrapper in front of you with one of the corners pointed up (like a diamond). Next, place the filling in the middle of the wrapper.

To start the rolling, the sides are folded back towards the middle of the wrapper.

Next you roll from the bottom up towards the top. You want to keep the egg roll very tight at this point as well as watch to ensure that the ends stay tucked tight. The end flap is rubbed with some egg wash to keep the egg roll sealed.

I made 15 of these for the game today. Notice the little one in the front right corner. I ended up with only half of a wrapper in the package. It must have been a Friday afternoon at the egg roll wrapper quality assurance station.

The egg rolls were then put in the fryer until browned.

These turned out great! Much better than the Packer game that they were eaten during.


Brunswick Stew

There are as many different recipes for Brunswick stew as there are opinions on where the stew was originally created. Brunswick stew is said to have originated in either Brunswick, Georgia, Brunswick, Virgina, or Brunswick, South Carolina. Each area of the country has their take on this leftover BBQ stew. I spent some time online and combined a few different recipes into my Wisconsin version of this southern comfort food.

The heart of the Brunswick stew is the smoked meat. Most recipes call for a combination of smoked chicken and pork. I had some rib tips in the freezer from the Deer Hunting cook a few months ago, a package of chicken drumsticks, and I was cooking a pork loin today that I figured I could incorporate into this stew as well.

I rubbed the rib tips with Simply Delicious Sweet and Spicy and the Chicken with Simply Delicious Cherry Rub.

Both of these were cooked with the Pork Loin on the UDS for about 2.5 hours at 250 degrees.

Here are the ingredients that I have decided to try for my Brunswick stew:


  • 2 lb – 3 lb smoked meat
  • 2 TBSP of your favorite rub (I used Simply Marvelous Sweet and Spicy)
  • 2 28oz cans whole tomatoes, including the juice
  • 2 11oz cans shoepeg corn
  • 1 1/4 cup ketchup
  • 1/4 cup cider vinegar
  • 1/2 cup your favorite BBQ sauce (I used Blue’s Hog today)
  • 2 cups water
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2 to 1 tsp cayenne
  • 1 tsp hot sauce
  • 1 stick butter
  • 2 cans of butter beans with the juice
  • 4 or 5 potatoes diced

Pulled the meat off the bone and then mixed the BBQ Rub into the meat.

Cut the whole tomatoes into chunks and add the juice to the crock pot.

Add all of the other ingredients except for the butter and the potatoes.

Cooked the stew on high for 4 hours in the crock pot. The plan is to add the diced tomatoes and butter tomorrow morning and cook on high until the potatoes are cooked through.


Deer Hunting Beans and Cheesy Potatoes

Deer hunting 2011 was a pretty laid back affair.  Due to the crazy fall of 2011 and the lack of deer, I became the camp cook.  We had a fatty for breakfast sandwiches, ABT’s as a snack before the Friday night fish, ribs and chicken for Saturday night, and a great first crack at some beans and some potatoes.  Both turned out great, and even though our lone hunter “Big Boss Man” never saw any deer, it was worth keeping these two recipes.  I wish I had taken a few pictures.  The next time I make these I will be sure to snap a few….

Hunting Beans (inspired by Wicked Beans)

  • 6-8 Strips of Bacon cut into small chunks
  • 1/2 of a medium onion diced
  • 1/2 of a bell pepper diced
  • 1-2 Jalapeno peppers diced
  • 1 55oz can of baked beans
  • 1 8oz can of pineapple chuncks drained
  • 1 cup of Brown Sugar
  • 1 cup of Ketchup
  • 1 Tbsp of dry mustard

Saute the bacon, onion, and peppers until they are tender and the bacon is crispy.  Combine all other ingredients with these into a disposable baking pan and cook on the smoker at around 250 degrees for 2 hours.  I cooked these underneath a fatty and the drippings were great in the pan.  Cooking these under ribs would be great as well.

Cheesy Potatoes

  • 2 lbs of diced potatoes (have had trouble with precooked potatoes from the store not getting soft, maybe precook them before using)
  • 1 large can of cream of mushroom soup
  • 8 0z of sour cream
  • a diced medium onion
  • a diced green pepper
  • 1 stick of butter
  • 1 pkg of cream cheese
  • 2 pkgs of shredded cheese
  • 2 Tblsp of a combo of salt, pepper,onion and garlic powder (SPOG)
  • a few shakes of your favorite BBQ rub

Grease a 9×12 pan and pour potatoes into it.  In a pot, melt butter and then add soup.  Stir to incorporate.  Add sour cream and stir to incorporate.  Add cream cheese and stir to incorporate.  Add 1 pkg of shredded cheese and stir to incorporate.  Mix in SPOG spices.  Pour over the potatoes.  Cover with foil and cook at 350 degrees for one hour.  Uncover the pan, sprinkle with the other pkg of cheese, and broil for 5-10 minutes to melt and brown the cheese.  Sprinkle the BBQ rub over the dish and serve.

Got to start somewhere

I am hoping that someday someone comes back and reads Post #1 of this blog and is shocked at how far this has come.  From where I sit today, the goal of this blog is just to keep my recipes organized and act as convenient place to store links and ideas as I run into them across the web.  There are a ton of great food blogs with beautiful food photography.  Someday I hope to have the time to do something like that justice.  For now, with the busy lives that we lead, you have go to start somewhere!

Grilled Pizza

Grilled Pizza


The family, and I of course, love pizza on the grill. This love came about as almost an accidental side thought. In the summer of 2010, the family decided to do an Italian themed summer cookout. The main dishes were lasagna and chicken fettucine alfredo. Being the experimenter that I am, I decided to make grilled pizza for appetizers and tiramisu as a desert. We were not crazy about the dessert, but the pizza has moved to the main attraction for many get togethers in the past 18 months.

Pizza Crust

Making your own pizza crust from scratch may sound like a lot of work, but it really isn’t. The difference in the quality of the pizza is night and day. We tried to use a store-bought fresh dough when we were in a pinch once, and it was no where close. We have also frozen this and had good luck. By far, the best is fresh!

• 4 cups all-purpose flour
• 1 1/2 cup warm water (about 110 degrees)
• 2/3 cup whole-wheat flour
• 1 tablespoon olive oil
• 1 package active dry yeast
• 1 1/2 teaspoons salt
• 1 teaspoon sugar

Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has raised, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Spray the top of the pizza crust with a good olive oil and top it with aluminum foil. Repeat with additional crusts and make a stack.

There’s no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. I typically spray the bottom of the crust, coat it with a little corn meal and throw it on the grill until it bubbles. I then pull it off, spray the uncooked side with olive oil, and flip it over. The cooked side will be the top of the pizza. Spread your favorite sauce, cheese and toppings on the pizza and throw it back on the grill until the cheese melts.

The crust should come off the grill looking like this:

One Side Grilled

Half way there

Time to Top It

Traditionally you probably think of sauce and sausage or pepperoni on your pizza. The first time that I made this, for the appetizers, I was trying to keep this lighter so I chose a sauceless pizza. Not only did it work, it is the most requested pizza that I make. The secret is in the balsamic sauce. Use it as a drizzle right before you serve each piece and you will have transported your guests to an artisinal wood fired pizza joint. The quality of the balsamic does matter. I use a local 18 yr old balsamic that is close to fruit juice in taste. A medium cost grocery store bottle should do the trick as well.

Sausage and Pepper Pizza

    • 1 pound sweet or hot Italian sausages
    • 1 red bell pepper, seeded and cut in half
    • 1 yellow bell pepper, seeded and cut in half
    • 4 roma tomatoes, thinly sliced
    • 2 cups grated mozzarella cheese
    • 3/4 cup olive oil
    • 1/2 cup grated Parmesan
    • 1/2 cup balsamic vinegar
    • 4 cloves garlic minced
    • 2 tablespoons fresh rosemary, chopped
    • Pizza Dough from above

Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Combine olive oil, balsamic vinegar, garlic and rosemary. Brush bell peppers lightly with mixture. Place sausage and bell peppers on hot grill. Grill until peppers have started to blacken and blister and sausage is sizzling and browned. Remove from grill and cut the peppers into thin strips and the sausage into thin slices. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with cheeses, sausage and bell peppers. Light drizzle olive oil mixture over the top and return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve.

Back on the Grill

Back on to finish

Here was an email of ideas from the Schmidt’s to add onto my recipe:

Pizza dough – I follow your recipe, but I use a flavored olive oil (my favorite is Tuscan Herb or Garlic) and add about a tsp of the magic pizza seasoning mix and a ½ tsp of red pepper flakes. (It may be a little more of the seasoning mix, but honestly I just dump until it looks like I have some throughout the dough) I mix that right into the dough as I have it in the food processor. Then I roll into 4 balls and put in bowl covered in saran wrap and let sit for 2-3 hours on counter, after that I put in fridge for 24 hours (or so)…

We roll out, throw on grill, add a little more flavored oil and seasoning mix on one side, grill for a couple minutes, flip grill for a minute and flip back, then add all your toppings.

I am sure you do the same, but we precook all the meat and veggies. So all you are doing is warming it on the grill.

Taco Pizza:
We use ground sirloin or round and add some taco seasoning to the meat.
Taco Sauce
Monterey Jack White Cheese Sauce
Refried Beans
Mexican Blend of Cheese

We put a thin layer of refried beans on crust, then a little taco sauce and a layer of the white cheese sauce. Add taco meat and onion and let cook for a minute, add blend of cheese. When we take it off we add lettuce, tomato and crushed Doritos. You can also sprinkle with a little salsa, sour cream or refried beans on the top..

BBQ Pulled Pork Pizza
We use either pulled pork or brisket leftovers
Sweet Baby Rays BBQ Pizza
Jalapeno Pepper
Pepper Jack Cheese
Pizza Mix of fresh herbs (oregano, parsley, etc)

We put think layer of BBQ sauce and then pile ingredients on.

Chicken Alfredo Pizza
Chicken of any sort (we use whatever we have leftover just be careful of Weber grill chicken, sometimes it carries over weird flavor on pizza)
Alfredo Sauce
Garlic (only if your sauce isn’t really garlicky)
Pizza mix of fresh herbs
Bacon Bits (we cook bacon and crumble)
Italian cheese mix (or just mozzarella)

We put a thin layer of alfredo sauce and garlic cloves and pile ingredients

Meat Lovers
Schmidt Pizza Sauce (can be sold if the price is right)
Organic Pepperoni
Italian Sausage
Canadian Bacon
Bacon Bits (we cook bacon and crumble)
And any other leftover meat you have
Sharp Cheddar Cheese
Mozzarella cheese

Supreme Pizza
Schmidt Pizza Sauce
Organic Pepperoni
Italian Sausage
(and any other meats you prefer – if you want)
Mix of bell peppers
Cheddar cheese
Mozzarella cheese