Burgers, pork or prime rib, Trent cooks it outdoors
By Sara Bertsch
When it comes to grilling, smoking, or anything to do with outdoor cooking, Trent Davis is the man to call.
Born and raised in Mobridge, Trent graduated from Mobridge High School in 2004. His wife of almost four years, Desiree (Gosch) also graduated from MHS. Once Desiree graduated, they moved to Bismarck, N.D. in 2008. It wasn’t long before they realized they missed their hometown and returned to Mobridge a few years later.
Trent now works at Water Resources Inc doing plumbing, heating and air. Summer is his favorite time of year, Trent said. He loves fishing and hunting and anything to do with outdoors, and this includes cooking.
“My favorite kind of day is to spend the whole day on the boat and come home and pull meat out of the smoker for supper,” Trent said
Spending time with his pets is an additional hobby of Trent’s. Trent and Desire have two dogs, Kofie and Nala, and two cats, Tucker and Scruffy. Rather than choosing a side, Trent claims to be an overall animal person.
Another one of Trent’s favorite things to do is entertain for family and friends. Using his own large smoker, Trent cooks a variety of foods including beef and jerky, but mostly he uses it to barbeque.
“We’re waiting for the day Mobridge has a barbeque competition. I’ll be the first to sign up and the first to win,” Trent said.
Throughout his life, Trent has held many cooking positions ranging from fast food to five star restaurants. In Bismarck, Trent worked in Caspar’s East 40 where they served foods like beef, pasta and sushi. He also worked at Space Aliens, where he learned to love to barbeque.
Trent seldom uses recipes when it comes to meat.
“I feel out the meat first and then decide what I want out of it,” he said.
Trent’s cooking talents are not a secret among his family and friends. Last year, he cooked 45 pounds of pulled pork for his sister-in-law’s graduation reception. And this past month, he made 32 pounds of pulled pork for a family member’s wedding, which was gone right away.
Some of Trent and Desiree’s favorite meals are bacon-wrapped chicken and chicken stuffed with cream cheese and spinach with a side of asparagus.
Trent learned to cook at a young age. He says it began with him making omelets for the family. Omelets turned into burgers and burgers turned into prime rib.
Trent loves to cook outdoors, but if he had to choose one of his favorite things to cook in his smoker, it would have to be prime rib.
Desiree offers her husband a lot of praise as well. While she complains there is nothing in the house to eat, Trent will always find something to make.
“He’s the one person I know that can just open up the cupboards and make a five-star meal of out something,” Desiree said.
TRENT DAVIS’ RECIPES
1 packet Hidden Valley Ranch seasoning
1/2 gallon buttermilk
1/2 gallon mayonnaise
1 cup chopped cilantro
1/4 cup lime juice
3.5 ounces chipotle in adobo puree
Combine all ingredients and mix with a mixer until well blended.
Boston Pork Butt
2 Tbsp. Cajun seasoning
1 Tbsp. cumin
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. chili powder
1 Tbsp. cayenne powder
1 Tbsp. salt
1 Tbsp. ground pepper
1 Tbsp. paprika
1/2 cup brown sugar
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
3 Tbsp. dry rub mix
2 bay leaves
Rinse pork butt in cold water and place in a 2-gallon Ziploc bag with brine solution. Refrigerate for at least 8 hours. Preheat smoker or oven to 225 degrees. Remove pork butt from brine and place in roaster pan and pat dry with paper towels. Generously cover the whole pork butt in dry rub mix. Massage rub into the meat really well. If you have extra dry rub left over, save it to season with later.
Place pork in smoker or oven with fat layers up. Place thermometer into the thickest part, but not touching the bone. Cook at 225 degrees until internal temperature of pork butt reaches 200 degrees.
Cooking time may vary from 1 1/2 to 2 hours per pound. Remove butt and allow to cool to 170 degrees internally.
Pull pork butt apart with two forks and season with a little leftover dry rub. Add barbeque sauce (if desired) and serve.
2 sticks softened butter (must be butter)
2 cups sugar
2 cups brown sugar
1/2 Tbsp. vanilla
1/2 Tbsp. white syrup
Mix above ingredients with mixer until smooth and creamy. Add 6 slightly beaten eggs, mix well. Add one 28-ounce jar peanut butter, mix well. Add 4 teaspoons of baking soda, mix well. Add one 12-ounce bag of chocolate chips and one 12-ounce bag of M&Ms, stir in with a spoon. Gradually add 9 cups Quick Oats Oatmeal with spoon until all is mixed.
On an ungreased cookie sheet, measure out 1/4 cup of cookie dough and place on large cookie sheet (6 will fit). Flatten out dough with hand or spatula. Bake at 350 degrees for approximately 12 to 14 minutes. Allow to cool slightly on pan before transferring to cooling rack or counter to cool further.