Good Recipes??

[Jade]

Bacon Cheddar Burgers (Best Burgers Ever!)

[h=3]Ingredients[/h]

• 1 pound ground beef
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 cup real bacon bits
• 4 hamburger buns

[h=3]Directions[/h]

1. Preheat grill for high heat.
2. In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
3. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

​

 

[Luthier]

Bacon, Pesto & Cheese Chicken
Created By The Luthier

Two large chicken Breasts
Pre-mixed Pesto
Freshly Grated Parmesan Cheese
Extra thick Hickory Smoked Bacon
3 Tbs. EVO

Large Black Iron skillet
Drizzle in the EVO
Take a very sharp knife and half the breasts, take a meat tenderizer and flatten the half's
Place 2 Tbs. Pesto at the end of each breasts running side to side
Place 4Tbs. Cheese on top of the Pesto
Place a piece of Bacon under each Breast
Roll the bacon and breasts encompassing the Pesto & Cheese then pin with a tooth pick or two
Place in Black Iron Skillet pre-heat too medium heat, cover for about five minutes then finish cooking uncovered and turn twice.
Cook until the chicken is moist, but done. Don't over cook it kiddies.

 

[Luthier]

P.S.,, Those pan fried cheese crunches are stupid GOOD.

 

[Luthier]

Venison Pot Roast

Pre-Marinade meat for at least 6 hours at room temp, preferably over night.

Marinade;
3 cups good red Burgundy or Claret
1/2 cup vegetable oil or EVO
1/2 teaspoon fresh ground pepper
1 Teaspoon Sea Salt
1 Bay Leaf
2 Cloves Garlic, Minced
1 Small sweet Onion
2 Teaspoons fresh herb, Mixed (Parsley, Basil, Tarragon, Chives, etc..) Or 1 Teaspoon Dried Mixed Herbs
1 Cup Celery Chopped
1 Cup Carrots Chopped
Optional; Salt pork1/4 Lb. Cook Salt Pork down and use grease/drippings instead of the oil.

Combine Marinade ingredients. Place half the marinade in a container that will hold the meat you intend to cook.
Place the meat in the container and then pour the remaining marinade over the top.
Flip the meat over every few hours and or let stand overnight.

Pot Roast;
4 - 5 Lb. pc. of Venison
2 Tablespoons Butter
1/2 Teaspoon Sea Salt
1/4 Teaspoon Fresh Ground Pepper
2 Medium Onions
3 Large Garlic Cloves, Minced
2 Teaspoons on Floor Non Rising
1 1/2 cups of Beef Stock
1 1/2 Tablespoons Plum Jelly

Remove the meat from the marinade and save the marinade. Place the Butter, Oil, in a 6 - 8 Qt. kettle.
Sprinkle with Salt & Pepper and Flour.
Brown the meat on all four sides.

Throw the onions into the pan you just used and cook then down until almost clear, then place in Garlic, cook for a few more minutes. Add the Beef Stock to the pot and a 1/2 cup to a cup of the marinade, let simmer for a few minutes then add the meat to the pot. Cover tightly and cook until tender.
Take all the drippings and mix into the Plum Jelly, then strain the mixture thru a mesh strainer. Use this mixture to drizzle over the Venison Roast.