Sprout Developer - Friday, September 05, 2014
- 6 slices bacon, minced
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 shallots, minced
- 2 pounds ground venison
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 2 tablespoons Bob’s Best Quality BBQ Explorer Rub
- 1 egg, beaten to mix
- 6 hamburger buns
- Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in
skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
- Once cool, mix in venison, Worcestershire sauce, parsley, Bob’s Best Quality BBQ Explorer Rub,
and egg until evenly combined. Refrigerate for 20 minutes.
- Preheat an outdoor grill for medium-high heat.
- Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
Sprout Developer - Thursday, September 04, 2014
- Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular
direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some
sections will be very long. I cut the longer sections to keep them under 18 inches long.
- Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the
skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining
- Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush
the steaks withLynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin’ Sauce(Click
To BUY) and cook for 2 minutes. Flip the steaks over, brush again with Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin’ Sauce (Click To BUY), and cook 2 minutes longer.
Sprout Developer - Wednesday, September 03, 2014
- 1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
- 1 cup white sugar
- 10 bamboo skewers, soaked in water for 30 minutes.
- 1 cup Pappy’s Not Made In China Barbecue& Dipping Sauce
- 1 onion, diced
- 5 cloves garlic, chopped
- 1 teaspoon ground black pepper
- Whisk the sugar,Pappy’s Not Made In China Barbecue& Dipping Sauce,
onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Sprout Developer - Tuesday, September 02, 2014
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1 teaspoon garlic salt
- 10 chicken tenders
- 1 tablespoon vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup white sugar
- 1/4 cup chicken broth
- 2 tablespoons High River Sauces Tears Of The Sun HotSauce
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour cornstarch and garlic salt into a large resealable bag.
- Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
- Shake the chicken in the bag until all pieces are fully coated.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
- Stir vinegar, sugar, chicken broth, High River Sauces Tears Of The Sun HotSauce , ketchup, soy sauce, and salt together in a bowl.
- Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.