Garlic Macadamia Pork Shoulder

The first thing we did was coat the pork shoulder with a thin layer of Da Kine Garlic Macadamia Oil. Then followed with an even coat of salt, pepper, and onion powder.

I took one grate out of the grill so that the one I was cooking with could slide back and forth over the hot coals. I started the cook with indirect heat.

This is what it's going to be looking like about 1 hour into the cook.

For the injection, we used 5 tablespoons of garlic macadamia oil, and 1/2 teaspoon each of the salt, pepper and onion powder.

About 3 hours in...

When it comes to pork shoulder you really have two options.
If you cook it low and slow you will get pulled pork and will take upwards of 6-8 hours at 225-250 F.
We took a different approach and cooked it much faster indirectly and finished in 3 hours. At this point, it doesn't pull apart but still very juicy and can be shaved thin for delicious sandwiches or whatever you want to use it for.



  • 1 can of Garbanzo Beans (Chickpeas) 15oz
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 2 tablespoons olive oil (can substitute with grapeseed oil)
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Garnish: Paprika

  • First, blend the lemon juice and tahini together.
  • Then add the garlic, olive oil, water, cumin, and salt. Blend together for 30 seconds.
  • Next, add the Garbanzo beans half a can at a time. Blend until desired smoothness. 
  • Spoon into a bowl or serving dish and garnish with paprika.

Carne Asada

  • 2 1/2 pounds skirt steak
  • 2 limes, juiced
  • 1 orange, juiced
  • 4 cloves garlic, chopped
  • 1 cup cilantro, chopped
  • 1 jalapeno, chopped
  • 1/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Mix together the juice of 2 limes and 1 large orange, 4 garlic cloves chopped, 1 cup fresh cilantro chopped, 1/4 cup oil, salt, pepper, 2 tablespoons white vinegar, 1 jalapeno chopped.

Marinate skirt steak in a large ziplock bag or a closed container for at least 2 hours.

Cook on the grill on high heat or 450-500F charcoal for 7 - 10 minutes per side. Time will vary depending on the size of the meat and grill.

Let rest 10 minutes and slice against the grain.

Pork & Beans (Pork Stew Meat and Pinto Beans)

1 1/2 pounds pork boneless stew meat
Bolner's Fiesta Pinto Bean Seasoning
1 pound dry pinto beans
8 cups water
Salt and Pepper, to taste
Jalapenos, optional

First, put the 1 1/2 pounds boneless pork at the bottom of the crock-pot.

Generously season the pork with the Pinto Bean Seasoning.

Thoroughly rinse the 1 pound of dry Pinto Beans and add to the crock-pot.
Add 8 cups of water and sliced jalapenos (optional) we add 2 large jalapenos with cuts down the sides.
Cook on HIGH for 4 hours.
Add salt and pepper, to taste.

This recipe is very versatile and basic. You can add any extra seasoning you want to enhance the flavor. The pork can also be substituted with beef or lamb.

Basil Pesto

  • 2 cups fresh basil leaves (can substitute half the amount with baby spinach
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 1/3 cup pine nuts (can substitute with chopped walnuts)
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

In a food processor or blender, pulse the basil leaves and pine nuts first.
Then add all of the rest of the ingredients and blend together.
The less in contact with air the pesto is, the longer it will last.

Ways to use Basil Pesto
  • Appetizers and Dips
  • Salad Dressing and Mix-In
  • Sandwich Spread
  • Sauce and Garnish
  • Filling or Stuffing
  • Pizza Topping
  • Breakfast Condiment
  • Pasta Dish Ingredient

BBQ Bone-In Chicken Thighs

  • 8 bone-in chicken thighs (skin on)
  • Chicken Rub
  • BBQ Sauce (we used honey-chipotle)

Generously season chicken thighs with your favorite rub or seasoning.
Refrigerate for at least 30 minutes.

Preheat grill to 400F.
Sear chicken on both sides for 3-5 minutes per side until the skin turns golden brown careful not to char.
Move chicken to the unlit side of the grill and cook, covered, until the internal temperature reaches 165F.
Start applying bbq sauce at this point and turning every 3 minutes.
Once the internal temperature has reached 170F put the chicken directly over the hot coals for one last little crisp on top of the glazed bbq sauce.

Let rest 5-10 minutes before serving.

Oat Chocolate Chip Cookies

These chocolate chip cookies have oats in them which makes them extra chewy!

  • 1 cup softened butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2.5 cups rolled oats
    • I pulsed my oats in the food processor to break up the oats a bit, like a rough flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 oz chopped chocolate
    • I like to use bittersweet chocolate. I am also a big fan of a nice gooey chocolate bite in my cookies so I leave some bigger chunks of chopped chocolate. 

  • If you have not processed the oats; Pulse the oats in the food processor and set aside.
  • Cream the butter and sugars together. Add the eggs (one at a time) and the extracts; mix to combine. 
  • In a separate bowl combine the oats, flour, salt, baking soda, and baking powder. Add the dry ingredients to the creamed butter mixture and fold in the chopped chocolate. 
  • Drop spoonfuls of dough onto an ungreased cookie sheet. Bake at 350F for 8 minutes or until the edges begin to turn golden brown. 

Tater Tot Casserole

  • 1 pound ground beef
  • 1 can cream of mushroom soup (10.5oz)
  • 1-2 cups of shredded cheese
  • Approximately 1 pound of frozen tater tots

Preheat oven to 350F
Brown the ground beef 7-10 minutes
Season to taste (salt and pepper)

Stir cream of mushroom soup into the cooked ground beef
Pour into a casserole dish

Layer tater tots across the ground beef

Top with 1-2 cups of shredded cheese
(Depending on your preference)

Bake for 30-40 minutes, until tater tots are golden brown

Frito Pie (Quick & Easy)

👨‍🍳 Frito Pie (Quick & Easy)

There is always a much easier way of doing things 😎
For this quick preparation of Frito Pie, you can create servings as small as 1-2 people. Little to no leftover mess to deal with.


1 bag of corn chips (9.25oz)
1 bag of shredded cheese (8oz)
1 can of chili (15oz)


Empty contents of chili into a small pot and heat medium. 
(If you turn it on too high to speed it up, the air bubbles in the chili will pop shooting hot chili in all directions 🤣 ouch)
Pour as much fritos onto a plate or bowl that you need, close and store the rest.
Pour hot chili onto chips.
(1 can will create 2 decent size servings)
Cover with as much as cheese as you want, close and store the rest in fridge.
(The hot chili will melt the cheese)

Start to finish in 10 minutes or less 🙌

Frito Pie with Brisket

For National Corn Chip day we are making the Classic Frito Pie, but instead of using ground beef, we will be using smoked brisket.

  • 1 bag of corn chips (9.25oz)
  • 1 bag of shredded sharp cheddar cheese (8oz)
  • 2 cans of chili (15oz each)
  • 1 pound of chopped brisket (or ground beef)

Additional Toppings Can Be:
  • onion
  • jalapenos
  • sour cream
  • salsa
  • refried beans
  • Preheat oven to 350F
  • In a medium pot heat the 2 cans of chili
  • Heat and then Stir in chopped brisket
  • Pour bag of corn chips into a baking dish
  • Pour chili over corn chips and top with the desired amount of cheddar cheese
  • Put in the oven long enough for the cheese to melt and everything to heat through