Here you will find many of the recipe's featured on Jim Baugh Outdoors TV over the past 28+ years. We have also included dishes from our Cooking with Jim Baugh DVD, family recipes, and even grilling tips. Guest recipes are welcome, and we will post restaurant reviews here as well. You can also order Jim's books by following the posted links. I am currently writing my fourth book "COOKED" -stories behind our recipes over the past 30 years. Have fun!!
It does not get any easier than this! Makes for a great dinner and the best breakfast omelet you will ever have!
Pre cut all your meats and place in a separate container. I use three different rubs on the meat. A Montreal steak for the beef with a little Soy Sauce, an applewood rub for the pork with a little ceasar salad dressing, and a chicken spice rub on the chicken. For the tuna, I add a little jerk seasoning. Marinate for a few hours.
Next cut all your veggies into nice chunky pieces and also soak your wooden skewers. Assemble the Kabobs and be sure to not overcook on the grill. Also use some non stick spray on the Kabobs so they won't stick.
Leftovers here are da bomb. Just take the grilled leftovers and place in a bowl, add eight eggs and two cups of fresh cheddar cheese. 1\4 cup of milk and stir. Cook in pan with some bacon grease. Makes one fantastic omelet! Give it a try!
Here is a great recipe that hands down beats my old stand by wing recipe. This dish was made from my buddy Gary Gatlin also known as “GG”. This is not difficult to make however does require some Habanera sauce.
The sauce is a mix of regular hot sauce, use what you like, my fav is Franks Red Hot Sauce. Then add some Habanera, ground cloves, some cinnamon, garlic, black pepper, ginger and a dash of nutmeg.
Mix together and put in a pot with one stick of melted butter, keep warm.
A lot of people make the mistake of getting extra large wings and the fact is you want just the opposite. Shop and find the smallest wings you can buy and then clean and cut them.
When it comes to frying, you can deep fry or like tonight we used my 30 yr old cast iron skillet. What ever you use just be sure to double fry the wings. This just means to fry them for an extra long time. You really want the meat to start to shrivel some and brown before taking out.
When they are done cooking, drain and then toss the wings in a large mixing bowl with the hot sauce.
Usually we serve the wings with a variety of dipping sauce with blue cheese being the most popular.
These “GG” wings are so good you don’t really need any sauce at all. To celebrate these delicious wing treats I smoked up a side of baby back ribs using mesquite and apple wood. I also used a apple wood rub