Prosciutto and Gruyère stuffed and grilled into the center of the cheeseburger, creating an oozing center of delicious to your Juicy Lucy tailgate eats. Try this along with a side of Bush’s Boston Recipe Baked Beans for a complete tailgating meal. Tailgating in the summer is easy. It’s often done in t-shirts and flip-flops, and the variety of food available is vast. Nothing more than a few hot dogs or a thin cheeseburgers are required for a main course and they can be casually ingested on a... more

These barbecue chicken wings are the perfect burger or brat accompaniment served with a side of Bush’s Vegetarian Baked Beans for your tailgate, kissed with homemade barbecue sauce and caramelized on the grill. Tailgating is a true American pastime. Whether it’s before a baseball game in the summertime, football in the fall or even hockey in the wintertime, spectators love to gather in parking lots and have something to eat before the game. Now, just because you’re away from the kitchen... more

We recently hosted a barbecue for a group of our friends. On the menu that evening were applewood smoked pork chops with jalapeño apricot chutney to pair with Bush’s Texas Ranchero Grillin’ Beans. Ole’s here to show you how easy it is to transform your everyday charcoal grill into a smoker for the pork chops. People who know me know that I live for cooking outdoors, and they are usually most curious about the ribs and pulled pork or briskets that I make on my smoker because... more

Cinco de Mayo is just around the corner, and with the weather warming, it’s the perfect time to take out the grill for fish tacos and make yourself a margarita. On our block, we joke with the neighbors that once the snow falls, we don’t see anybody for five months. People park their cars in the garage in an attempt to keep warm and stay dry and only poke their heads outside to get the mail or shovel the walk. Fortunately, every spring we emerge and get reacquainted with our friends... more

After his trip to L.A., Ole came home determined to recreate the Korean BBQ from Kogi Taco Truck here in Minnesota. This is his interpretation of the infamous Korean barbecue short ribs, stuffed inside a warm corn tortilla and covered in a healthy amount of Napa cabbage slaw and sriracha. A few times a year I go out of town for work, and while it is a burden for the family left at home, I try to make the best of it. My destinations are usually major metropolitan areas in another part of the country,... more

Fajitas are usually something I order at restaurants. I love to get a sizzling skillet full of peppers, onions, seasoned beef and a stack of warm tortillas. The dish is always a feast for all the senses. When it comes to Mexican food at our house, we usually stick to tacos, nachos or burritos. Recently though, I felt the need to leave leave the usual and venture into the chicken and beef fajita territory. Why should the restaurants have all the fun (and my extra dollars)? These particular fajitas... more

Frequent readers of this blog should be well aware that during certain times of the year our local grocer marks down the beef tenderloin to a price more representative of sirloin. When this happens, we stock up. We have shared a few ways we prepare this: on the grill as bacon-wrapped fillets or in a pan with a rich cognac cream sauce and plenty of pepper – au poivre – or herb-crusted and grilled. Occasionally however, I don’t feel like doing either one so a few weeks ago when I found myself... more