Articles by Date

Japanese Curry

Crappie'est Sandwich

Prime Rib for tailgating

Drunk'n Flank Steak

Cajun Apple Pork

Bacon Shrimp Scampi Mashed Potatoes

Huli Huli chicken and coconut rice

Basil Lemon Salmon

Homemade Graham Crackers

Mac and Cheese eating contest!!!


Are you ready for the camping season?

Sweet Leek Soup

Turkey Tex-Mex!

Sweet Potato Apple Sausage Stew

Asian Broccoli Slaw and Dressing

Healthy, Easy and Delicious!

Dutch oven cooking competition!

Super Bowl Recipe

Kansas City

Kansas City Here We Come!

Chicago, Chicago….My kind of town!

Prime Rib Soup

Try something different!

Be safe this Christmas

cookbook signing

Packing your coolers


Let’s talk turkey!

It feels like Christmas!

Joey Green!

How to make your meal stretch

Cold wet day is soup day

Flying Tip!

Pecan Crusted Chicken



Posted on: May 25, 2013
Japanese Curry

Japanese Curry


2 tbs olive oil

4 small white onions sliced, 4 carrots pealed and cut small, 2 sweet potatoes, cubed

2 russet potatoes, cubed, 10 mushrooms, quartered.

1/2 lbs. Pork belly, cut small - 1/2 lbs. Angus Prime Beef Chuck, cut small

6 cups of water

6 cubes of S&B Tasty Curry mix sauce

Salt and Pepper to liking.


Saute all the vegetables in the olive oil, salt and pepper to liking for 10 minutes.

Add the meats, cook for 7 minutes or until the meat is cooked through.

Add water, bring to a boil, then add the curry mix cubes, stir in until curry cubes dissolve.

Cover and bring the mixture to a simmer until the curry thickens up.  Let sit for a few minutes after shutting off the heat, serve over Japanese Rice.

Enjoy!  Keep on cook'n!!!

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Posted on: May 16, 2013
World’s Crappie’est Sandwich

2 pieces favorite bread or bun toasted
1 large or 2 small crappie fillets
1 box of Goose Antler Lodge Original Lodge Recipe fish batter
1 egg (beaten)
Cooking oil
Jalapeno pepper
Cream cheese
2 slices of bacon (cooked)

In a fry pan, place about 1/4 of oil in the pan.
Heat oil in pan to 350 degrees.

Peppers Prep:
In separate bowls place the beaten egg and the fish batter
Slice the Jalapeno into pieces 1/4” wide.
Dip the peppers in the beaten egg then dip in the fish batter so it is fully coated
Place in the hot oil and cook until peppers are golden brown

Fish Prep:
Prepare the same way as the peppers (follow directions on box)

Sandwich Prep:

Once the peppers and fish are cooked, prepare the sandwich as follows:
Spread a thick layer of cream cheese on the top bun
On the bottom piece, stack the fish, bacon, and fried peppers and add the top bun.

Serve with cold beer.

Posted on: May 16, 2013
Prime Rib for tailgating
Prime Rib (tailgating for the football season)

2 bone-in (2 1/2 lbs) Prime Rib
Aluminum foil
Olive oil
Chopped garlic
Fresh: Chopped Basil, Rosemary
Dry: Thyme and Basil
Italian seasoning
Chili powder
Yellow mustard

On the aluminum foil, lay the seasoning including chopped garlic, basil, rosemary, thyme and dry basil, Italian seasoning and chili powder.  Take your Prime Rib and spread olive oil on the surface.  Roll the Prime Rib in the seasonings until it is coated completely, then take yellow mustard and completely cover the entire Prime Rib.  Set the Prime Rib in a Dutch oven insert with the bone side down.  Cook with 16 coals on top and 8 coals on the bottom, you need to cook 25 minute for every pound of the Prime Rib, so if you have a 2 1/2 lbs Prime Rib the cooking time will be approximately 62 minutes.  The meat should just fall off the bone with a fork!  Enjoy!!!

This recipe will blow people's minds.  Prime Rib in the parking lot of a game or race!!!  As you can tell there is not a lot of ingredients and the best part of this recipe is that you can prepare it at home, wrap it up and then head to the game with everything ready for coking.  So when you get to the game or race all you have to do is get the coals ready and have your Dutch oven handy and you are ready to rock'n roll!!!

When this Prime Rib cooks up it's going to make it's own sauce and you don't want to miss out on the flavors so have a nice sour dough crispy bread to soak up the deliciousness!  You can also make Prime Rib sandwiches if you bring some creamy horseradish sauce and some Aus Jus dipping juice.  You will be the king of the parking lot if people smell the meat and sauce that comes from this amazing recipe!!!

Posted on: May 16, 2013

Mac:  It's grilling season and I want something delicious!

The Big Cheese:  Let me guess, you're gonna want to have a few beers or cocktails along with it as well?

Mac: Ahhhhhhh...DUH!!!  Beers and grilling go together like meat and potatoes!

The Big Cheese:  More like you and naps!  There's no reason why we can't prepare our meat with a little alcohol.

Mac:  That's right!  Finally you say something worthy of action.

The Big Cheese:  What do you have in mind?  Not too much alcohol, I don't want you passing out on the grill, wake up with grill marks on your face.  Actually that may be appropriate, like your face is in prison separated from beauty for life!!!

Mac:  Take it easy, you look like a broke Fred Flintstone.  I have this recipe that's gonna blow your taste buds to pieces!

The Big Cheese: Bring it on!

Mac:  It's called Drunk'n Flank Steak.  Here's the recipe...

Drunk’n Flank Steak
(Serves 4 to 6)

1 (2- to 2½-pound) flank steak
2 cups bourbon (we prefer Jack Daniels)
¼ cup soy sauce
3 tablespoons lime juice
2 tablespoons crushed red pepper flakes
3 tablespoons chopped garlic
½ cup chopped fresh ginger
Salt and black pepper

Throw the flank steak, bourbon, soy sauce, lime juice, red pepper
flakes, garlic, ginger, and salt and pepper in a 1-gallon resealable
plastic bag. Seal the bag tightly, and squeeze to mix. Let this marinate
for 20 hours but no longer, because the flavor will become
bitter. Any less and the steak won’t absorb the bourbon flavor. Grill
the meat on medium-high heat for 15 minutes, or until medium,
with little pink in the middle. You may want to flip the steak with
tongs every 5 minutes. Cut into the meat to make sure it’s medium
to medium rare.

Posted on: February 19, 2013
Cajun Apple Pork

Cajun Apple Pork

2 3/4 inch boneless pork chop
1 tablespoon Old Bay Seasoning
1 tablespoon Cajun seasoning
1 tablespoon garlic salt
1 teaspoon ground pepper
1 tablespoon olive oil
2 teaspoon lemon juice
1 apple thin sliced

Mix Old Bay Seasoning, cajun seasoning, garlic salt and pepper together

Mix sliced apples with lemon juice

Coat boneless pork with olive oil and rub with seasoning mix on both sides completely covering the pork chop.

In a sauté pan sear both sides of pork on a high heat for 2 minutes each side and remove

Lay apple slices on the bottom of the pie tin and lay pork chops on top of apples.

Place pie tin inside the Dutch oven

8 coals on the bottom of the Dutch oven and 16 coals on top and bake for 30 minutes

If you are baking at home prepare in a glass baking dish and bake at 425 for 25 minutes

Posted on: December 21, 2012
Bacon Shrimp Scampi Mashed Potatoes

Great side dishes for the holiday season for friends and family.

Russet Potatoes

Thick Cut Bacon

Large shrimp

Unsalted butter

Whipping cream

Sour Cream

Chopped garlic


Fry up the bacon until crispy, cook the shrimp in a separate pan with unsalted butter, chopped garlic S/P and shrimp.  Boil the potatoes in water until done.  In a separate saute pan put unsalted butter and whipping cream, low heat until the cream and butter are melted together, warm.

Mash the potatoes as you add the butter/cream mix until creamy and delicious.  Chop the bacon into little pieces and then add bacon and shrimp to the potatoes.  Add your sour cream and mix well, mashing and stirring well.

This will be the most popular side dish on any table.

Posted on: October 11, 2012

Huli Huli Sauce:

1/2 cup teriyaki sauce

1/2 cup ketchup

1/2 cup soy sauce

1/2 cup brown sugar

3 tablespoons sherry

2 tablespoons liquid smoke

3 tablespoons fresh ginger minced

2 tablespoons fresh garlic crushed Marinate

8 to 10 pieces of boneless skinless chicken thighs for 3 to 8 hours

Grill on the BBQ 4 to 5 minutes each side. Serve over coconut rice with some reserve sauce that was not used to marinate.

Coconut Rice:

1/2 cup shredded coconut

1 cup white rice or jasmine rice

1/2 cup water

2 cups chicken broth

Soak rice in water for up to 24 hours for best results Drain water and set rice aside In a sauce pan add coconut to medium high heat and toast the coconut for 3 minutes or until lightly brown Add rice, water and chicken broth and bring to a boil Place a lid on the sauce pan and reduce heat to medium low heat for 45 minutes Remove from and let stand with on for 15 minutes then serve

Posted on: September 21, 2012
Basil Lemon Salmon

This is an easy tin foil wrap recipe for anyone that has an outdoor grill.  As you can tell, I've wrapped the two vegetable sides in with the meal so it can all cook together.  I have spinach with garlic and extra virgin olive oil seasoned to liking and button mushrooms wtih garlic and olive oil as well. 

The Salmon was dipped in olive oil, seasoned with salt and pepper, then we covered it with chopped garlic and then placed thinly cut lemons, fresh basil, ground tyhme, oregano and lemon juice, wrapping it up in foil and put it on the grill.  This should cook on a medium/high heat for at least 20 minutes on both sides.  You may want to cook it longer if you like the fish to be cooked all the way through. 

It took me about 7 minutes to prepare this healthy meal and 35 minutes to cook it  completely.  I served it over a creamy mushroom rice with a salad. 

This meal has 4 of the healthiest foods you can put into your body.  Spinach, olive oil, garlic and salmon.  Eat right, feel great!

Posted on: August 21, 2012
One of our fans and new friend tells us she is no longer going to buy store made graham crackers anymore.  This is the recipe she came up with, give it a try!!!  Thanks Lori Philips from Durham, NC.
Homemade Graham Crackers

Parchment paper
1 cup butter, softened
1/2 cup firmly packed dark brown sugar
2 Tbsp. Honey
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour (I have used plain whole wheat flour with good results)
2 tsp ground cinnamon, divided
3/4 tsp baking soda
1/2 tsp salt
3 Tbsp. granulated sugar
Preheat oven to 350 degrees. Line a 17 x 12 jelly-roll pan with parchment paper.
Beat butter and next 3 ingredients at medium speed with an electric mixer 1 minute or until fluffy.
Combine flours, 1 1/2 tsp. cinnamon, baking soda and salt in a large bowl; add to butter mixture, beating just until blended.
Use dampened fingertips to press dough into prepared pan. Cover dough with parchment paper; smooth surface of dough with bottom of a dry measuring cup. Remove and discard parchment paper. Combine remaining 1/2 tsp. cinnamon and 3 Tbsp. granulated sugar in a small bowl; sprinkle over dough. Using tines of a fork, score dough into 24 squares, pressing completely through dough with each indentation.
Bake at 350 degrees for 20 minutes or until browned and crisp. While crackers are still warm, score again. Cool completely in pan on a wire rack; break into individual crackers.
Yield: 2 dozen.

Posted on: August 17, 2012
Mac and Cheese eating contest!!!

California RV Show October 12th to the 21st.  Come down to be a participant or be a spectator in this fun and hilarious Mac and Cheese eating contest!

Prizes are rewarded to the person who eats the most Mac and Cheese in a 5 minute period.

This is going to be a great thing to watch and even cooler thing to watch.

Come down and have a blast!!!

Posted on: May 24, 2012


Graham Crackers, Marshmallow and Hershey Chocolate is the main staple of campfire desserts! I like to take it step further gourmet it up a little and sometimes change the combinations of this recipe.

Try dipping your marshmallow in Grand Marnier or Baileys Irish cream before roasting it over the coals, it really gives it a nice glaze and different flavor.

You don't always need plain Graham Crackers, you can always try shortbread, chocolate chip cookies and one of my favorite's Pretzel Crisps.

Hershey's Chocolate bar is easy to find at any camp site and so are s'more ideas like Reese's peanut butter cups or dark mint, huckleberry or caramel chocolates.


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