Nick Nesgoda

Honey Bourbon Chicken Lollipops These are super easy to make and need to be on your menu this summer! Recipe • Prep the drumsticks by cutting around the chicken leg 1 inch down from the knuckle. Peel back the knuckle meat and remove and access tendons. • Remove the skin from the leg then cut a flat spot on top of the chicken leg. • Season the chicken with SPG and a BBQ rub then tightly wrap in regular bacon. Tuck the end of the bacon into the wrapped bacon to avoid it coming apart. • Place them on the smoker at 275F for 1 hour using @Bearmountain BBQ Chef’s Choice Pellets • Assemble the honey bourbon glaze: melt butter and saute garlic for 1 minute. Add remaining ingredients and cook over medium heat for 10 minutes until it begins to bubble. Remove from heat and let it cool. • Glaze the chicken once the chicken reaches an internal temp of 165F and let them cook until they reach 170F internal. • Dunk in glaze again and serve them up! Honey Bourbon Glaze ½ cup honey ⅓ cup bourbon 3 cloves minced garlic 2 tbsp butter ½ cup brown sugar 1 tbsp apple cider vinegar 1 tbsp worcestershire sauce 1 tbsp stone ground mustard 1 tbsp ginger paste 1 tsp red pepper flakes #delicious #bbq #BearMountainBBQ

Steak & Shrimp Queso This will be one of the best crowd pleasers you make this summer! Recipe • Insert the griddle accessory and fire up the @Weber Grills Searwood XL Pellet Grill to 375F • Combine in a foil pan: 8 oz cubed pepper jack, 8 oz cubed marble jack, 16 oz Queso Blanco, 1 can rotel tomatoes, 6 oz diced green chilies, 1 diced and sautéed onion, 1 cup milk • Smoke at 375F for 20 minutes until creamy, stir every 10 minutes • Cube a 16 oz ribeye into 1x1 inch cubes then place in a bowl. • Coat the steak in oil, then season with your favorite steak seasoning. • Cut 12 oz of jumbo shrimp into thirds then season the shrimp with a cajun seasoning. • Cook the steak and shrimp separately on a griddle until fully cooked. • Once the queso is fully melted, top the queso with steak and shrimp • Serve with chips and enjoy! #webergrills #webersearwood #woodpellet

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Smoked Steak & Shrimp Queso Recipe • Combine in a foil pan: 8 oz cubed pepper jack, 8 oz cubed marble jack, 16 oz Queso Blanco, 1 can rotel tomatoes, 6 oz diced green chilies, 1 diced and sautéed onion, 1 cup milk • Smoke at 375F on the @webergrills Searwood XL for 20 minutes until creamy, stir every 10 minutes • Cube a 16 oz ribeye into 1x1 inch cubes then place in a bowl. • Coat the steak in oil, then season with your favorite steak seasoning. • Cut 12 oz of jumbo shrimp into thirds then season the shrimp with a cajun seasoning. • Cook the steak and shrimp separately on a griddle until fully cooked. • Once the queso is fully melted, top the queso with steak and shrimp • Serve with chips and enjoy #steak #seafood #cooking #delicious

Steak Frites Sandwich • Season your steak with a drizzle of Roasted Garlic Bachan’s and some of your favorite steak seasoning on both sides. • Peel the Russet potatoes then thinly cut them to make shoestring fries. • Soak them in ice water for 15-20 minutes to help remove starch. Note: drain and pat them dry before deep frying them. • Place the steak on the smoker at 250°F for 30 minutes. • While the steak smokes, hand chop all of the ingredients for the chimichurri. Combine all of the chimichurri ingredients in a medium size bowl then mix thoroughly and set aside until serving. • Right before the steak reaches your desired doneness, sear it on both sides then remove it and let it rest for 10 minutes before thinly slicing against the grain. Note: Thinner slices will make for a more tender bite into the sandwich. • Fry the shoestring fries in 350°F oil for 3-4 minutes, remove once golden brown then immediately salt. Toast the inside of the ciabatta rolls then assemble the sandwich: toasted ciabatta, sauce on the bottom bun, slices steak, chimichurri, string fries, melted cheese, sauce on the top bun then enjoy! Sauce ¼ cup mayo 2 tbsp Bachan’s Roasted Garlic 1 tbsp smoked paprika Chimichurri ½ cup parsley, finely chopped ½ cup cilantro, finely chopped 3 cloves minced garlic, finely minced ⅓ cup olive oil 2 tbsp red wine vinegar Juice from 1 lemon ½ tsp salt ½ tsp pepper ½ tsp red pepper flakes . . #steak #sandwich #delicious #cooking #Recipe #Foodie

#ad Cheesesteak Loaded Tots #SteamUmmPartner This is the perfect easy meal you need to make! Recipe • Dice up an onion and a green bell pepper • Cook the onions and bell peppers for 5 to 7 minutes until soft • Add some @Steak-umm Sliced Steaks and cook for 3 minutes on each side. Season with your favorite beef seasoning. • Add three slices of pepper, jack cheese, then put the onions and peppers on top and mix it together. • Warm up a side of your favorite queso. • Remove once the cheese is melted. • Assemble with crispy tots, queso, steak, peppers, and onions, chipotle, mayo on top. #SponsoredBySteakUmm

Brisket Elote Dip if you’re gonna make one thing this BBQ season, it needs to be this dip! Recipe • Coat the ears of Corn in oil and season with SPG. • Grill the corn over direct high heat and remove once there is a good amount of char on all sides. • Cut the corn from the Cobb with a sharp knife. Set aside ½ cup of large char chunks for garnish. • Add the corn into a cast iron skillet with ½ cup chopped brisket, 2 blocks of softened cream cheese, ½ cup sour cream/Crema, ¼ cup cotija, ¼ cup diced jalapenos, ¼ cup red onion, juice from 1 lime, top with tajin • Place on the smoker at 325F for 30 mins, stir every 10 minutes until creamy. • Remove once melted and bubbly • Lightly coat the remaining chopped brisket in your favorite bbq sauce • Garnish: first Add a light drizzle or dollops of mayo, ½ lime juice then top with chopped brisket in bbq sauce, reserved corn chunks, diced jalapeños, cilantro, cotija cheese #bbq #delicious

Brisket Street Corn Tacos These need to be on your summer menu! Recipe • Season your brisket with salt, pepper and garlic powder. • smoke it at 250F for 8 hours • Wrap it in pink butcher paper once the brisket’s bark is set at about 175F. • Once it’s probe tender at about 205F, remove it from the grill and place it in a cooler to let it rest for 1-3 hours - longer the better • While the brisket rests, put together your street corn and the Chipotle Lime Ranch • Slice up your brisket • Place corn tortillas on a griddle or in a skillet then add chopped brisket and some shredded oaxaca cheese. • Once the cheese is all melted, top it with the street corn and the chipotle lime ranch • Dive in and see how much self control you have Street Corn Recipe Combine all of the ingredients in a bowl, mix then refrigerate until time to eat. 4 ears of grilled corn 1 diced bell pepper 1 diced jalapeno 3 cloves minced garlic ¼ diced red onion 1 bunch of cilantro ½ cup Cotija cheese 3 tbsp mayo 1 tsp chili powder 1 tsp salt Juice from 1 lime Chipotle Lime Ranch Combine all ingredients into a food processor and mix ¾ cup sour cream ½ cup mayo ½ cup chicken broth 1 tsp apple cider vinegar 3 chipotle peppers in adobo sauce 1 tsp dill 1 tsp garlic powder 1 tsp onion powder ½ tsp salt Juice from 1 lime . . #tacos #delicious #cooking #Foodie #bbq

Chicken Bacon Ranch Queso This is the perfect appetizer to make for your next gathering! Recipe • Fire up the grill to 350F with @Bearmountain BBQ Maple Bourbon Pecan pellets which you can find at Walmart. • Cook 1 lb of thick cut bacon in a skillet until crispy, then remove and chop into bite size pieces. • Season 2 lbs of chicken thighs with a bbq rub. • Grill them at 350F until they reach an internal temp of 165F then remove and chop into bite size pieces. • In a skillet combine: 16oz cubed pepper jack, 16oz cubed queso blanco, chopped chicken, 1 can rotel tomatoes, 1 can diced green chilies, 1 ranch seasoning packet, 1 can evaporated milk. • Place the skillet on the smoker at 325F and let it smoke for 30 mins, stir every 10 mins. • Make the homemade ranch by combining all ingredients in a bowl and mixing thoroughly. • remove the queso, top with ½ cup chicken coated in bbq sauce, ¼ cup bacon, ¼ cup green onions, drizzle of ranch dressing. • Serve with chips and enjoy! Homemade Ranch: ¾ cup sour cream ½ cup mayo ¼ cup chicken broth 1 tsp apple cider vinegar 1 tsp garlic powder 1 tsp onion powder ½ tsp salt ½ tsp pepper #bbq #delicious #BearMountainBBQ

Steak & Guac Tacos These are packed with a ton of flavor and need to be on your menu this week! Recipe • Marinate a ribeye for 1 hour in: ½ cup of Dale’s Steak Seasoning, juice from 1 orange & 1 lime, 1 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp bbq rub, 4 cloves chopped garlic and ¼ cup beef broth • Make the guacamole by mixing ingredients in a bowl, then refrigerate. 2 avocados, 1 diced Roma tomato, ¼ cup red onion, 2 diced jalapeños, ¼ cup cilantro, juice from 1 lime, 1 tsp sea salt and 1 tsp black pepper • Blend Garlic Chipotle Crema: ½ cup Mexican crema, 4 Chipotle peppers in adobo sauce, 1 head roasted garlic and ¼ cup water. • Grill 2 ears of corn until they have char on all side. • Grill the marinated steak over high heat and keep flipping the steak every 1 minute. Remove the steak once it reaches an internal temp of 135F and let it rest for 10-15 mins • Grill corn tortillas for a couple minutes then add Oaxaca cheese and let it melt. • Assemble the tacos with Guac, steak, corn, crema and cotija cheese . . #tacos #steak #delicious #cooking #Foodie