Saturday, July 01, 2006
Recipes from the 4th of July Podcast
Here are the recipes from the show, folks! Eat up!
Alaskan Smoked Clam Fondue/Dip
(2) 8 oz cans smoked clams drained/chopped
(1) 16 oz Philadelphia Cream Cheese (softened)
(2) Small jars Kraft Old English Cheddar
1/2 tsp. garlic, chopped fine
(1) 16 oz bar cracker barrel extra sharp cheese melted
3 or 4 dashes of Tabasco!
Combine in oven proof bowl. Pre-heat oven to 300 degrees. Bake 1 hr. Stir occasionally. Serve warm with king size fritos and STAND BACK! :-)
This is DEE-Licious!
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BBQ Bob's Barbarian Beef KaBOBS
Ain't No Fruit or Vegetables on THESE Sticks!
Sorry folks - I forgot to add in the podcast that when you soak the wood chips in bourbon, make sure that they are in a foil pouch on top of the grill or in a smoker box used for this purpose....it can be flamable. Wouldn't want ya to torch yourselves!
1 lb to 1 1/2 lb per person (in my house, 2 lbs per person!)
of the best meat you can buy!
I use Filet Mignon - USDA Choice - or whatever you can afford.
Marinade/Rub = MUD
1 cup olive oil (extra virgin)
tsp. of fresh cracked pepper
1 tsp. seal salt
1 Tbl. of paprika
a lot of chopped garlic (2 heads)
2 tsp. thyme
2 slugs Makers Mark
(prepare 3-4 hours ahead)
secret ingredient *** one little pinch of allspice
Meat should be cut into 2" chunks for the skewers....marinate this for that 3-4 hours. Mmmm....Mmmmm....Good!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Georgia Peach Ice Cream (listen to the podcast for Bob's detailed instructions)
6 eggs beaten
3 1/2 cups white sugar
10 fresh REAL GEORGIA Peaches, pitted and chopped
4 cups of heavy cream
2 cups half-and-half cream
2 tsp. vanilla extract
3/4 tsp. salt
In large bowl, mix together eggs and sugar until smooth puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
For the Georgia Peaches order from Dickey Farms
They are THE Best!
If you're afraid to use the raw eggs, then combine sugar, eggs, half-and-half in a double-boiler stir until a thick custard...then you're good to go.
Remember my ratio for the ice cream machine - 6 cups ice, 1 cup salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As promised, my recipe for Ronald Reagan Ale!
Alaskan Smoked Clam Fondue/Dip
(2) 8 oz cans smoked clams drained/chopped
(1) 16 oz Philadelphia Cream Cheese (softened)
(2) Small jars Kraft Old English Cheddar
1/2 tsp. garlic, chopped fine
(1) 16 oz bar cracker barrel extra sharp cheese melted
3 or 4 dashes of Tabasco!
Combine in oven proof bowl. Pre-heat oven to 300 degrees. Bake 1 hr. Stir occasionally. Serve warm with king size fritos and STAND BACK! :-)
This is DEE-Licious!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ Bob's Barbarian Beef KaBOBS
Ain't No Fruit or Vegetables on THESE Sticks!
Sorry folks - I forgot to add in the podcast that when you soak the wood chips in bourbon, make sure that they are in a foil pouch on top of the grill or in a smoker box used for this purpose....it can be flamable. Wouldn't want ya to torch yourselves!
1 lb to 1 1/2 lb per person (in my house, 2 lbs per person!)
of the best meat you can buy!
I use Filet Mignon - USDA Choice - or whatever you can afford.
Marinade/Rub = MUD
1 cup olive oil (extra virgin)
tsp. of fresh cracked pepper
1 tsp. seal salt
1 Tbl. of paprika
a lot of chopped garlic (2 heads)
2 tsp. thyme
2 slugs Makers Mark
(prepare 3-4 hours ahead)
secret ingredient *** one little pinch of allspice
Meat should be cut into 2" chunks for the skewers....marinate this for that 3-4 hours. Mmmm....Mmmmm....Good!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Georgia Peach Ice Cream (listen to the podcast for Bob's detailed instructions)
6 eggs beaten
3 1/2 cups white sugar
10 fresh REAL GEORGIA Peaches, pitted and chopped
4 cups of heavy cream
2 cups half-and-half cream
2 tsp. vanilla extract
3/4 tsp. salt
In large bowl, mix together eggs and sugar until smooth puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
For the Georgia Peaches order from Dickey Farms
They are THE Best!
If you're afraid to use the raw eggs, then combine sugar, eggs, half-and-half in a double-boiler stir until a thick custard...then you're good to go.
Remember my ratio for the ice cream machine - 6 cups ice, 1 cup salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As promised, my recipe for Ronald Reagan Ale!
| Brewer: | Barbecue Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| Beer: | Ronald Reagan Ale | Style: | American Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
| Bitterness: | 41 IBU | |||||
| OG: | 1.056 | FG: | 1.008 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Grain: | 3 lb. American Vienna 8 oz. American victory 8 oz. Flaked wheat 6 lb. 8 oz. American 2-row 8 oz. American crystal 20L | |||||||
| Steep: | 30 min. @ 160 | |||||||
| Boil: | 60 minutes | SG 1.043 | 6.5 gallons | |||||
| Hops: | 1.0 oz. Cascade (4.5% AA, 60 min.) 1.0 oz. Cascade (4.5% AA, 30 min.) 1.0 oz. Cascade (4.5% AA, 15 min.) 1.0 oz. Cascade (4.5% AA, 5 min.) | |||||||
| Yeast: | WLP Califonia V ale yeast | |||||||
| Carbonation: | Kegged it! | |||||||
| Tasting: | I made 5 gallons last 4th and it lasted less than an hour between 6 people! IT IS GOOD on a hot day!!! | |||||||
