Translation: Bacon Explosion, Italian-style! Um, no, we don’t speak Italian at Backyard Bash. But we certainly eat Italian! And we had to make a bacon explosion here at the store after all of the rave reviews. So, Jay decided to make an Italian version, featuring sauteed roasted red peppers and onion, provolone cheese, marinara sauce, [...]
If you’re making dinner for someone special on the 14th, consider this Southeast Asian-inspired chicken satay with a delectable peanut dipping sauce. It’s easy, delicious and has a great presentation! Make it on your gas or charcoal grill. Marinade 1/4 cup peanut oil Grated zest and juice of 1 lime 1 tbsp fish sauce 2 [...]
What would a holiday meal be, without a delicious stuffing? With flavors of sage, cranberry, crunchy pecans and more, this stuffing is the perfect compliment to a delicious holiday turkey or other main course. Enjoy! View the photo guide to making this stuffing here! Printable instructions: Cranberry Sausage Stuffing: Ingredients: 1 lb Jimmy Dean Sage [...]
Without frying anything else! By Jay Mathiesen, Owner, Backyard Bash It seems every year we hear of some unfortunate soul who has burned down his house using a turkey fryer. In most cases, this is caused by a hiccup in the frontal lobe of the brain. Therefore, as a reminder for all those who have [...]
Maybe you’ve made pulled pork a million times…But you’ve never made it quite like this! Carnitas are traditional Mexican fare made from pork shoulders. In this photo guide you’ll see Jay simmer a slow-smoked boston butt with oranges, limes, juice and cola for a citrusy filling for flour tortillas. Enjoy! View the photo guide here… [...]
This is Backyard Bash Owner Jay Mathiesen’s favorite pork tenderloin recipe! The glaze also works well with chicken thighs. Ingredients: 1/2 cup fig preserves 1/4 cup rice vinegar 1 tablespoon chile paste with garlic 1 tablespoon low-sodium soy sauce 1/2 teaspoon kosher salt, divided 2 (1 pound) pork tenderloins, trimmed 1/2 teaspoon freshly ground black [...]
It’s everyone’s favorite cut of beef, but it’s also the most difficult to perfect. In this photo-guide you’ll learn Jay’s techniques for trimming and prepping a brisket! With the right tools and a little bit of work, you’ll be an old pro in no time! Click here to learn!
Sure, you’ve heard about fried turkeys for Thanksgiving dinner, all crispy and golden on the outside and juicy on the inside. But did you know that a turkey fryer can also turn out incredible seafood? What better way to impress guests than having a classic seafood boil with the flavors of lemons, bay leaves, cayenne [...]
It may have a funny name, but Spatchcock Chicken cooks more evenly and quicker than roasting a whole chicken and has a lovely table presentation, making it a great choice for dinner guests! In this photo guide you’ll find step by step instructions on how to prep and cook chicken, using this simple method. View [...]
Commentary by Beth Politsch Recipe by Jay Mathiesen For me, beef jerky conjures up memories of car trips as a kid. Since we always drove to our vacation desinations, whether it was Prince Edward Island or the Rocky Mountains, Mom and Dad would pack a cooler full of pop, sandwiches and peaches and a backpack [...]
