Extreme Chili Recipe

Ingredients:
1 tablespoon cooking oil 3 medium onions, finely chopped 2 bell peppers, finely chopped 2 celery stalks, finely chopped 3 garlic cloves, finely chopped 8 pounds coarse ground round steak (lean chili grind) 2 No. 2 cans Hunts tomato sauce 2 No. 2 cans Hunts stewed tomatoes 2 cans of Budweiser Beer 1 6 ounce can Hunts tomato paste 1 4 ounce can chile salsa 1 3 inch green canned hot pepper, finely chopped (only one chile from the can) 2 3 ounce bottles Gebhardt chile powder 1 4 ounce can green diced chile dash of oregano salt to taste (approximately 3 tablespoons) pepper (course ground) to taste garlic salt to taste
Instructions:
Put oil in a 10-12 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat gradually, stirring until the redness disappears. Add the remaining ingredients, stirring after each addition. Lower heat and simmer 2½-3 hours. Stir frequently to prevent scorching.
Servings: 12-16

Deer Sausage

Deer Sausage
2 lbs. ground venison
1 lbs. of Pork Sausage  (Hot, Mild or Regular depending on your taste)
1 tsp. salt 
1 tsp. pepper 
1.3 cup of Old Plantation or other Sausage Seasoning
Combine all ingredients, make into patties and fry!

Breakfast Fatty

Breakfast Fatty
Two packages of Jimmy Dean Sausage.
1 Can of Corn Beef Hash
Sharp Cheddar
Bacon

Place ground sausage in a container and mix together adding your favorite rub or salt and pepper to taste.  Place the sausage in a 1 gallon zip lock bag and press until it spreads to all corners forming a square.  Cut the zip lock down the sides exposing the top of the sausage square.

To the side, weave a bacon mat. Place the sausage on top of the bacon mat, remove the remaining side of the ziplock bag.

In the center of the sausage add corned beef hash and spread evenly.  Top liberally with sharp cheddar cheese.

Gentle roll the sausage and bacon mat into a roll.  Encase the ends by firmly forming into a loaf.

Top with rub seasoning.

Place on smoker at 250 (medium) and smoke until internal temp is at 165 (about 2 hours).

Slice and serve with eggs and toast!

Pre cooked Fatty

See the finished product at out YouTube Video Channel : http://www.youtube.com/user/PleasantRidgeBBQ

Southern Fried Gator Tail

SOUTHERN FRIED GATOR TAIL



1 egg
Salt to taste
Garlic salt to taste
Peanut Oil, enough for deep frying
1/2 tsp. Accent or Lowery's
1/2 to 3/4 c. milk
Pepper to taste
Flour
Gator tail



Gator tail is available locally at Thriftway Supermarket.  Clean and wash the packaged meat. Cut meat into 4-inch pieces. Beat egg and milk together. Mix salt, pepper, garlic salt, Accent and flour together. Heat oil for frying. Dip gator tail into egg mixture and then into flour mixture and place into hot oil. Cook until golden brown.

Award Winning Ribs

First you have to trim the ribs. Start by removing the thin membrane on the backside of the rack.  Take a butter knife loosen the membrane at the corner by placing the dull knife under the membrane. Once you a have a piece separated, use a small piece of paper towel to grip and pull against the ribs until the membrane is removed.  This membrane prevents marinade and your rub from penetration the meat and is like elastic. Most people never remove this.

Now trim the diaphragm meat from the rib, that is that piece running down the center of the back that seems out of place.  Trim it away as close to the ribs as possible.  You can still cook and eat this as a sampler, but it takes away from your rack.

Know you need to soak the ribs in a marinade.  A simple marinade is Dale’s with apple juice and a bit of mustard.  Let them soak for at least 2 hours, but the longer the better and overnight is ideal.

Then remove from the marinade (pour marinade in a spray bottle), and pat dry with paper towel.

Coat with Olive oil and then apply your rub…there are several in the store, but I make my own…


Start your grill on smoke .. Place ribs on the grill for 4 to 5 hours on smoke. Use marinade in the spray bottle to spritz every hour for moisture.

Remove ribs and place in aluminum foil  that has been coated with butter and honey or molasses.  Place pretty side down, bones up .   Close foil and put back on grill. Turn temp to 350  or Medium for 45 minutes.  Unwrap and coat with your favorite BBQ Sauce and cook for 20 more minutes. 

Take ribs off and let rest for 10-20 minutes & enjoy!