Deer Jerky

Ingredients:

10 ounces of Soy Sauce
1 cup of Brown Sugar
1 cup of Burgundy Wine
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Cayenne Pepper
1/2 teaspoon of Onion Powder
1 teaspoon of Salt
1 teaspoon of Pepper
2 teaspoons of Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)

Directions:

Cut deer meat into thin strips.
Make marinade.
Coat meat, cover and let sit in fridge. I use gallon ziplock bags.
Smoke meat anyway you like, in or out of foil, until pliable or to your liking. Enjoy!

BBQ Deviled Eggs

BBQ Deviled Eggs

Serves 16 egg halves

Ingredients
8 large eggs, hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

Directions
For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off heat, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a redneck pastry bag. Squeeze the yolk mixture into the whites. Drizzle BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.

Pleasant Ridge Gourmet Burgers

Great for tailgating!

Ingredients:

1 beaten egg
2 tablespoons milk
2 tablespoons ketchup
1/4 cup finely crushed saltine crackers (7 crackers)
1/2 teaspoon salt
1 pound ground beef
4 thin slices onion
4 slices sharp American cheese
1/4 cups chopped onion
1/4 cup butter or margarine
1/4 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt

Combine egg, milk, and 2 tablespoons ketchup; stir in cracker crumbs and 1/2 teaspoon salt. Add ground beef; mix well. Form into four patties; place each on a 12-inch square of heavy-duty foil. Top each patty with 1 slice onion and 1 slice cheese.

Cook chopped onion in butter till tender but not brown. Add 1/4 cup ketchup, brown sugar, horseradish, and 1/2 teaspoon salt; simmer, uncovered, 5 minutes. Spoon over burgers. Wrap foil loosely around meat, sealing edges well. Cook the bundles over medium heat,250 degrees, onion side down, for 15 minutes. Turn burgers over; grill till desired doneness, about 10 minutes more.

Makes 4 servings.

Latest Pork Rub Mixture ..PRBBQ Hog Dust

2 table spoons sea salt
2 tablespoons turbinado (raw cane) sugar

1 tablespoon granulated brown sugar

1 tablespoon Hungarian paprika

½ tablespoon chili powder

½ tablespoon freshly ground black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

1 teaspoon ground thyme

1 teaspoon cumin

½ teaspoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon ground nutmeg

½ teaspoon ground coffee

½ teaspoon dry mustard

Combine ingredients and store in an airtight container in a cool dry place. Keeps for up to 6 months

Getting Bite Through Skin on your BBQ Chicken

One of the most frustrating aspects of competition or family dining is achieving bite through, non elastic, un rubberized skin on your chicken. For tender chicken thighs with ‘bite through’ skin, try this.  Put your thighs in a disposable pan, skin side up, and cover each one with squeezable margarine (Parkay or I Can’t Believe It’s Not Butter).  Don’t be shy, completely cover each thigh.  Put the pan in the cooker uncovered at 275 degrees for one hour.  Now, cover the pan and cook for another hour at 275.  Finally, sauce each piece thoroughly and put them back in the cooker directly on the rack for about 15 minutes to set the glaze.  Handle them carefully, they will be super tender at this point.  The result will be tender, juicy BBQ chicken with soft ‘bite through’ skin.  If you prefer crispy skin, now move them to a grill over direct medium heat and turn constantly until the skin reaches the desired color and crispness. This technique was shared with me by my friend Jay Mabry, and has proven to be a winning way.