Southwestern Roasted Lamb Breast

Monica King here with a recipe for lamb, a Southwest staple for several centuries. Lamb has been a staple in my family for ages, indeed, it replaced many turkeys on the holiday tables. Though I do not raise any on my farm (yet) I always look for US grown cuts at my local grocery store. If you are new to lamb I recommend avoiding lamb raised in New Zealand or Australia because it has a stronger mutton flavor. Sheep in the New World The Southwest is no stranger to domesticated […]

Honey Marinade for Barbecue and Off-Grid

“Uncle Smokey” here this week to share a honey marinade sauce I created and have been refining for barbecuing beef or chicken. I use it before cooking, as a marinade, and during cooking, to help infuse flavor. Thinner Cuts For Summer Grilling Since summer is mostly upon us in the Southwest, I want to mention that one good way to spend less time at the grill is to focus on thinner cuts of meat. They have less cooking time. For beef, flank steak or skirt steak are one option. If […]

Beef is Best Done Low & Slow

An inexpensive cut of beef can be turned into a tender and tasty meal when you take time to cook it low and slow. Take Your Time to Make This Beef Uncle Smokey here to tell you about one of my favorite weekend recipes. It starts Friday morning before I head out to work – I take a chunk of beef (generally a London broil) out of the freezer to thaw. Friday evening I add a rub or marinade to the beef and let it sit overnight (in the fridge) […]

Deer Season – Grilled Deer Heart

Hunting season for deer has begun across much of North America, thus this post with an excellent way to prepare the deer heart. You can also make this dish with beef heart, available at many local butcher shops. Monica King here to talk about one of my favorite places: Sonora, Mexico. Not the border towns, but deeper into the heart where some of the most beautiful people and country exists. Where life is like rural life in United States sixty or more years ago. Into the Heart of Sonora Our […]

Savory Chicken with Lemon Pepper Mexican Oregano Sauce

Uncle Smokey here with an indoors recipe – because it is too hot out at dinnertime to use the grill. I use fresh and dried herbs plus lemon – all harvested from my own acre – but you can use store bought. The “cover” image is “Midnight Snack” cherry tomatoes which grow very well here and taste great in this dish.  In 2017 they were an All-America Selections (.org) winner for flavor, ease of growth, and ample production.  Photo courtesy of AAS. Local Products If you have it – Mexican […]