Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Celtic Pie

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Are you a meat and taters kind of person? Well then this one's for YOU! Flavor to spare!
Wash it down with a dry Irish stout!

God Bless!

BBQ Bob and Miss Claudia

Miss Claudia adds:
This is my absolute favorite food on a autumn/winter's day and the kids go crazy for it!

1lb ground Lamb
1lb ground chuck
large maui onion-minced
2 large carrotts -minced
1 stalk of celery-minced
1/2 cup of chopped mushroom- I use porcinni's
3 cloves of finely minced garlic
1/2 stick of butter
1 t Worcestershire
1 t dried rosemary
2 t dried thyme
1 t nutmeg
Sea salt
Fresh ground pepper
8-10 large potatoes - (peeled) -chop and boil
1/2 cup of heavy cream
4T butter - chopped in small bits
Paprika
Parmesan cheese-grated

Directions:

In a large skillet, cook the lamb and beef until done. Render the fat and add 1/2 stick of butter.
Add the onion, carrots, celery and mushrooms. Saute until onions are translucent. Add the garlic, worcestershire, rosemary, thyme, nutmeg, salt and pepper.
Re-introduce the meat and mix well.

If, you like more gravy with your meat, at this time, add 3 beef bouillion cubes to a 1/2 cup of hot water - add to the meat mixture.

Boil peeled potatoes (in a kettle) until tender, strain, and mash with 1/2 cup heavy cream until smooth.

In a large baking dish layer all the meat mixture on the bottom - evenly. Put the mash potatoes on top of the meat and score with a fork. Add butter bits to the top of the potatoes, sprinkle with paprika and grated parmesan cheese. Bake at 350 for thirty (30) minutes or until crust is dark, golden brown.

Enjoy!

BBQ Bob

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Get ready to take a walk on the Wild Side. This sausage and mushroom stuffing will simply blow your mind.

I wasn't gonna share this recipe but Miss Claudia said somethin' that's this good you just can't keep to yourself.

I usally make this at Thanksgiving and since that day is fast approaching, I'm givin' it to ya early.

Enjoy it...

God Bless!

BBQ Bob and Miss Claudia


BBQ Bob's Trippin on the Wild Side Stuffin
Italian Sausage and Wild Mushroom Stuffing

8 T unsalted butter
8 cups fresh Extra Sourdough bread cubed
1 cup buttermilk
16 oz. chicken stock
1 lb Mild Italian Sausage, cooked and crumbled
2 Medium yellow onions, finely chopped
3 ribs celery, finely chopped
6-8 garlic cloves, minced
1 tablespoon BBQ Bobs Blammo! Poultry Spice* (see below)
1 1/2 pound assorted wild mushrooms, such as shiitake, oyster, wood ear & morel, stems trimmed, wiped clean and sliced
Kosher Salt, to taste
Freshly ground black pepper, to taste
2/3 cup Zinfandel wine
4 large eggs, beaten
2 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano



Directions

1. Preheat the oven to 350° F. Butter a large baking dish with the butter and set aside.

2. In a bowl, soak the bread cubes in the buttermilk.

3. In a large saute pan or skillet, cook the sausage over medium-high heat until done and the fat is rendered. To the fat in the pan, add the onions, celery, garlic and Blammo!, and cook, stirring, until softened, 5 to 6 minutes.

4. Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the Zin, stirring with a wooden spoon to deglaze the pan, 1 1/2 to 2 minutes. Remove from the heat and let cool completely.

5. Squeeze the excess buttermilk from the bread and place in a large mixing bowl. Add the eggs and mix well, breaking up the pieces of bread. Add the mushroom mixture, sausage, chopped thyme and oregano, and salt and pepper to taste. Bake until golden brown and cooked through, 45-60 minutes.

6. Remove from the oven and let rest for 10 minutes before serving.

Makes 6 to 10 servings

BBQ Bob's Blammo Poultry Seasoning

2 cups dried parsley
1 cup rubbed sage
1/2 cup dried rosemary, crushed
1/2 cup dried marjoram
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons onion powder
1/2 teaspoon ground sage
pinch of cayenne pepper