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Smoked Pork Shoulder w/ Red Velvet

Cole & Tsatsaa Campi

Tags Pork, Red Velvet

Tsalt Red Velvet Smoked Pork Shoulder (Pork Butt) Ingredients 1 Large Pork Shoulder (commonly referred to as Pork Butt) 4-12lbs Tsalt Red Velvet (1/4 Cup to 1/2 Cup depending on Pork size) Pellet Grill, Smoker, or Slow Cooker Instructions Season all sides of the pork butt with Tsalt Red Velvet. Amount varies by size of Pork Butt, but typically 1/4 Cup to 1/2 Cup gives the pork the most flavor.  Rest the pork butt in a refrigerator for at least 2 hours on a wire cooling rack or aluminum tray pan. If using a Pellet Grill or Smoker, prepare your grill for low and...

Oven Baked Salmon w/ Vintage Vino

Cole & Tsatsaa Campi

Tags Recipes, Salmon, Vintage Vino

Tsalt Vintage Vino Oven Baked Salmon Ingredients 2-4 Salmon Filets (about 1.5 inches in width) Tsalt Vintage Vino Olive Oil Rice, Mashed Potatoes, or preferred side   Directions Preheat the oven to 450 degrees F. Brush the salmon with olive oil and season with 1-2 Tsp of Tsalt Vintage Vino per filet. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through and starting to flake when you stick a fork in it, about 12 to 15 minutes. Serve with white rice, mashed potatoes or your preferred side...

Grilled Tri-Tip w/ Jalapeño Lime

Cole & Tsatsaa Campi

Instructions Place the beef tri-tip on a cutting board. Use a fillet knife to remove the silverskin on the meat’s underside, and any remaining surface fat. Apply kosher salt to meat for the dry brine. Transfer beef to refrigerator and leave to dry brine for two hours. Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking or indirect grilling. Remove tri-tip from refrigerator. Combine dry rub ingredients in a small bowl. Apply dry rub to tri-tip, covering and working into as much surface area as possible. Place the tri-tip...