Search Results for: Craig Verhage
The BBQ Ninja’s 40 Day Dry Aged Striploin with Salsa Verde
5 Pound, 40 Day Dry Aged Strip Loin Canola Oil Salt Pepper, finely ground Pepper, coarsely ground Tuscan Extra Virgin Olive Oil Jalapenos Green
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Robert Sierra and BBQ Ninja Pork Steaks
Rubs of Choice Pork Steaks Royal Oak® Lump Charcoal Royal Oak® Tumbleweeds Charcoal Grill Cutting Board Sharp Knief Insulated Grill
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The BBQ Ninja’s Thanksgiving Smoked Butterscotch Pecan Pie
This makes 1 frozen pie crust and 6 mini gram cracker pie crusts: 2- 3.5 oz butterscotch pudding mix 1 cup sugar 1 cup Karo light syrup...
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Richard Fergola & The BBQ Ninja’s Stuffed Venison Backstrap
Venison Backstrap Bacon Rub of choice Stuffing: 1 ½ lbs of hot breakfast sausage 7.5 oz of pineapple cream cheese 7.5 oz of jalapeno cream
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Richard Fergola & The BBQ Ninja’s Duck Poppers
5 duck breast fillets quartered 1 large sweet onion 1 jar of sweet pepper slices can sub jalapenos if you like them spicy 1 pack of thin...
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Richard Fergola & The BBQ Ninja’s Grilled Rack of Lamb
Rack of Lamb Rub of Choice Salt Pepper Garlic Rosemary Stick of Butter Royal Oak® Lump Charcoal Royal Oak® Tumbleweeds Charcoal Grill
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The BBQ Ninja’s S’mores Pie
Marshmallows Chocolate Graham Cracker Pie Crust Heavy Whipping Cream or Milk Royal Oak® Lump Charcoal Royal Oak® Tumbleweeds Charcoal
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The BBQ Ninja’s Mayonnaise Wings
Chicken wings (halved) Rub of choice for wings 1 cup Mayonnaise of choice Juice from 1 lemon 1 tsp onion powder 1 Tbs course black pepper Salt...
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The BBQ Ninja Steak Kabobs
10 Bamboo Skewers 2 cups of Italian Dressing Red Onion cut into quarters 10 oz. of button mushrooms 1 tbsp of Salt, Pepper, and Garlic Rub 1-1/2...
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