Chef Tim Creehan's recipe for Smoked Spicy Wings using Cajun Spice and Mesquite Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

30 chicken wings
1/2 cup Mesquite Grill Plus
1/2 cup Cajun Spice Grill Plus
Traditional condiments

Procedure

Chef Tim Creehan's recipe for Smoked Ham using Mesquite Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 spiral cut ham at room temperature
7 oz Mesquite Grill Plus

Procedure

Chef Tim Creehan's recipe for Smoked Tuna Dip using Original and Mesquite Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1/2 lb fresh Yellowfin tuna (you can use canned tuna if fresh is unavailable... we'll let you slide)
4 oz water
8 oz Mesquite Grill Plus
3/4 lb softened cream cheese
1/2 cup chopped green onion
1/4 cup chopped celery

Procedure

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Weist from Sampling's prepares smoked buffalo flank steak.

Click here for Chef Michael Weist's Profile

Smoked Buffalo Flank Steak with Roasted Baby Pumpkin, Saffron Cous Cous, Apple Wood Bacon and Red Wine Reduction

Saffron Israeli Cous Cous

3 Cup Israeli Cous Cous
1/4 lbs Butter chopped