Homemade Hot dogs and salami
Homemade Hot dogs and salami, great for grilling ,cook outs, party's, lunch or ant time.
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Make Haunch Jerky with Mike Robinson and FORLOH
@ChefMikeRobinson is one of the UK’s most respected chefs. A champion of sustainable wild food and game for over 20 years, Mike has helped create and run some of the UK’s most iconic restaurants.
The Harwood Arms in Fulham, London, which Mike Co-Owns, has held a Michelin Star for 10 years – the only pub in London ever to hold that accolade.
Wild food is Mike’s passion – He runs and owns Deerbox.co.uk, which manages wild deer on over 60,000 acres of private land and supplies his restaurants and homes with amazing venison year-round. Mike was awarded Champion of Champions in the 2020 Eat Game Awards for his unparalleled contribution to sustainable wild food in the UK.
Mike stars in many outdoor TV shows, most currently Farming the Wild on the Outdoor Channel.
Here Mike gives us the perfect recipe for an Asian inspired jerky. This is a general recipe so feel free to add your own special touches to the marinade!
For the Marinade:
1/4 Flakey Sea Salt
Pepper to your personal taste (Mike recommends Loads
1/2 cup light soy sauce
1/4 cup honey
1/4 cup sweet red wine
Sriracha to your personal heat tolerance
1 1/2 tablespoons minced fresh ginger
1 heaping tablespoon Miso Paste
3 pounds haunch of any deer or beef will work here as well
Coat haunch strips with marinade and leaves covered for 4 - 6 hours.
Dry the Jerky:
Place strips on the rack, not touching each other if possible. You may use this recipe with a smoker, dehydrator, or conventional oven. Follow instructions on your smoker or dehydrator. For a conventional oven, heat in 250°F oven for 30 minutes, let cool, and heat for an additional 40 minutes at 175°F. Remove from oven and continue to let dry overnight in a cool room.
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Chili With Beans Recipe | Smoky Ribs BBQ
Chili With Beans Recipe | Smoky Ribs BBQ
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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How to Make Easy (and Advanced) Vodka Sauce | Basics with Babish
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Rocky My GIANT Python Having Dinner! ???? ????
Americas Favorite Burmese Python. Rocky Strikes Again And This Time He Eats His Dinner.
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