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Thursday, February 26, 2015

The Very Best Beef Jerky Recipe



I have tested out all kinds of beef jerky recipes out on my friends, and THIS WAS THEIR FAVORITE ONE!  Make this low carb easy snack that will keep you feeling satisfied until your next meal, protein has a way of doing that!  I brought this up glamping and it makes a great gift too.  It's salty, tangy, spicy, smoky, chewy and slightly sweet.  THESE ARE ADDICTIVE!  I recommend these for the perfect bar snack for your next party. 


INGREDIENTS: 
3 lbs. thinly sliced beef brisket or flank roast
2 cups Soy Sauce
2 cup Worcestershire sauce
½ cup Molasses
1 tablespoon of Garlic Powder
1 tablespoon Onion Salt
1 teaspoon Chipotle Powder
1 teaspoon ground black pepper
1 tablespoon Paprika
3 tablespoons Liquid Smoke
1 cup pineapple juice
2 tablespoons brown sugar
2 ½ gallon zip lock bag


PREPARATION:
If you have a nice electric meat slicer, good for you.  If you don’t, do what I do and buy some nice big round roast or flank steak from your local butcher and have him slice it for you about 1/8 inch thin slices. With a pair of sharp clean kitchen scissors, cut the slices of meat into thin strips and place the plain meat into a big Ziploc bag. 

In a blender add all of the ingredients and blend on medium until well mixed and pour over the meat into the bag.  Seal the bag and shake it up and lay it out flat to make sure all of the pieces are well coated.  Place in the refrigerator to marinate for 24 hours.

I suggest to do this next part before you go to bed:
Preheat the oven to its lowest setting, 150 – 170 degrees F.  I always like to line the bottom of the oven with aluminum foil for easier clean up.  Lay out the strips of marinated beef onto the baking racks. Sprinkle the wet slices with black ground pepper, or Harissa, or ground chili pepper, if you like them a little hotter.  Place in the oven and let them cook for 5 hours, or overnight if you get up early.  Place them in large clean Mason Jars and seal tight.  Good for at least 3 weeks, but it won’t last, it will be eaten up fast.  I promise, your friends and family with LOVE THIS STUFF!



Tuesday, February 17, 2015

I love you Chef Bourque!

As far as foodie website stalking goes, I love Chef Bourque's Youtube Channel. He makes me happy! He also cooks with some beautiful cast iron! 
 I want to order some of your crushed peppers Chef!  
GET YOURS HERE:   
http://chefbourque.wix.com/chef-bourque-store?fb_ref=Default
Chef Bourque's channel is all about his Cajun Cooking, and life on the bayou. I hope you enjoy the meals, wine making, beer brewing, and the tales. We're here to have a good time. Welcome to my Louisiana bayou. Aieee!
Here he is cooking Tailgate Party Drunken Chickens...Cajun Style!
 
Here he is cooking Shrimp Creole with Low Air-time Johnny in the back yard....
  
 Here he is cooking Cajun Shrimp Boil With Alligator Sausage... 
His Way, by the Big Birdhouse BBQ!
  
Here's his Chicken Fried Eggs On The Bayou. Babay Point Style!
 


You make me love cooking more everyday!

Monday, February 9, 2015

The REAL Deal ~ New Orleans Barbecue Shrimp




It’s almost Mardi Gras time and it’s time to start planning for a great New Orleans feast!  Try this classic dish to make for your FAT TUESDAY!  

This is the buttery, savory, TO DIE FOR New Orleans Barbecue Shrimp recipe.  Get your napkins ready for this dish, IT'S SO GOOD, you may need a shower!

New Orleans Barbecue Shrimp
INGREDIENTS: 
4 pounds unpeeled, extra large fresh raw headless gulf shrimp, shell on, cleaned and deveined (21/25's or 26/30's)
1 cup butter
¼ cup chili sauce
½ cup Worcestershire sauce
3 lemons, sliced
5 garlic cloves, minced
3 tablespoons fresh lemon juice
1 tablespoon minced fresh parsley
1 teaspoon fresh minced oregano
Crusty French baguette

PREPARATION:
Spread shrimp in a non stick cookie sheet pan with nice size edges. Combine butter and the rest of the ingredients in a saucepan over low heat, stirring until butter melts, then pour the liquid over shrimp. Cover and chill to marinade for 2 hours, turning shrimp every 30 minutes.  Bake shrimp uncovered, at 400 degrees for 20 minutes; turn once. Serve with bread to sop up all that goodness!!!!