Entrees

Even mix of BBQ sauce and honey,

The sweetness goes well with pork.

Directions:
Salted and peppered the ribs to taste
Baked them at 300 F for almost 3 hours.
Added the sauce for the last 10 minutes, giving it a glaze.
Added more the last 5 minutes.
 

The honey thins out the BBQ sauce quite a bit, so it defiantly more of a glaze. Maybe cooking it together then letting it cool would thicken it up. Still running some testing.

  Smoked salmon basted with honey from Kusar Farms, LLC, spiced with dill, lemon, garlic and pepper....absolutely delicious!!! 

Brine Ingredients:

• 1 quart water
• 1 cup of brown sugar 
• 1/3 cup of kosher salt

Seasoning Ingredients:

• Zest of 2 lemons 
• 1 teaspoon of fresh cracked black pepper 
• 1/2 teaspoon of dill seed 
• 1 tablespoon of fresh minced dill weed. 
• 1 teaspoon of granulated garlic

Directions:

1.  Depending on the thickness of the filets anywhere from 4 to 8 hours. 
2.  After they come out of the brine pat them dry with paper towel and set them on a wire cooling rack and sprinkle with seasonings. 
3.  Place cookie sheet in refrigerator overnight. When you see that there is a shiny surface on the salmon you are ready to smoke it over indirect heat. 
4.  For moister salmon place salmon on cedar planks that have been soaking in water for at least two hours.
5.  For a dryer salmon place directly on grill 
6. Smoke between 150°F to 200°F over apple wood for around 2 to 2 1/2 hours. 
7. Baste with honey every 30 minutes. The lemon ginger honey is fantastic on it but plain honey if also great.

Flank Steak Marinade (Skirt Steak or Flap Meat)

• · 1/4 cup Braggs Amino Acids 
• · 2 Tabls of Worcestershire sauce 
• · 1/2 cup of Olive Oil 
• · 4 Tabls of balsamic vinegar
• · 1/2 Tabls of black pepper 
• · 3 Tabls of crushed garlic 
• · 3 Tabls of coarsely chopped rosemary 
• · 1 tesp. Ground Coriander 
• · 1 Tabls of granulated onion 
• · 1/4 cup of Kusar Farms honey 
• · 1 Tabls Kusar Farms habanero honey (Optional/as little or as much as you like) 
• · 2 tesp of Dijon mustard 

1. Lay your flank, skirt or flap meat out on a bacteria proof cutting board and tenderize with a bladed meat tenderizer on both sides. This allows the marinade to really get into the meat and tenderize naturally from what is a normally a tough piece of meat into a tender, flavorful, melt in your mouth steak. 
2. Mix marinade ingredients together with a whisk or immersion blender. (The mustard allows for emulsion. If you don't like mustard and don't care if the marinade separates you can leave it out.) 
3. Place steak and marinate in Zip-Loc storage bag in refrigerator for 2 hours or up to overnight, you can also freeze for later use and defrost in refrigerator for 24 hours prior to cooking. 
4. For a flank steak grill for approximately 4 minutes each side on a hot grill, 500°- 600° to get your steak medium rare. For skirt or flap meat cook close to the flame on really hot grill for a minute or two on each side. Use an instant read thermometer and take off the heat 5° before it's done, cover with aluminum foil and let rest. Slice the meat against the grain into thin strips and serve. 
5. You will get a nice char that is crisp and sweet with a hint of heat on the outside. Tender beefy steak on the inside. Incredible flavor sensation.

Added right here, 

Send us pictures too