Pimento Cheesburgers

1 1/2 cups (about 6 ounces) extra-sharp cheddar cheese, grated fine
1/3 cup drained jarred pimentos, chopped fine
2 ounces cream cheese, softened
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 tablespoon mayonnaise
1 1/2 pounds 85 percent lean ground beef (see note)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

NOTE: Stick with the 85 percent lean ground beef here, since leaner meat is likely to dry out. Allow the cooked cheeseburgers to rest a full 5 minutes (tented with foil) before eating them or the hot, cheesy center will spurt out.

MAKE PIMENTO CHEESE Mix cheddar cheese, pimentos, cream cheese, mustard, and cayenne in bowl until well combined. Drop four 2-tablespoon portions of pimento cheese mixture on plate and cover tightly in plastic wrap. Freeze until firm, at least 2 hours. Combine remaining pimento cheese with mayonnaise, cover with plastic, and refrigerate.

SHAPE PATTIES Combine beef, Worcestershire, salt, and pepper in large bowl and gently knead until well -combined. Divide meat into 4 equal -portions. Mold each portion of meat around 1 -portion of frozen cheese.

GRILL BURGERS Grill burgers, covered, over medium fire until well browned and cooked through, 6 to 8 -minutes per side.

TOP WITH CHEESE Distribute cheese-mayonnaise mixture evenly on top of burgers, cover, and cook until mixture is slightly melted, about 1 minute. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

Cardinal Stew

While looking for recipes for Tailgate Tuesday I came upon a recipe for Cardinal Stew. And it only took the usual Cardinal 15 seconds to find it.

Cardinal Stew

1 – short spooked cardinal quarter back
5 – mediocre offensive lineman
1 – legitimate pass receiver
1 – one Kentucky want to be coach

Add a dash of slow running backs. Toss ingredients vigorously in large bowl, Bake under extreme heat for 60 minutes. Cool by fanning with large blue towel.

Throw it out.

Try again next Year

Goody Girl Championship Potatoes

Goody Girl Championship Potatoes

1- package dry form crab boil. (Zatarain’s)
3 pounds red potatoes
1 pound thick cut bacon, diced.
1 cup diced red onion
1/2 cup butter
1 package finely shredded Cheddar cheese
1 bunch green onions, chopped
1 tbs minced garlic
Salt and Pepper
3/4 cup sour cream
1/2 teaspoon cayeene pepper
1/2 teasoon paprika

Fill a 6 quart pot 2/3 full of water, start boiling and add crab boil mix package. Cut the potatoes in half and slice into 3/8 pieces.
Add potatoes to pot, cook until tender.
While potatoes are boiling, in a fry pan, cook bacon until crispy, remove and drain bacon on a paper towel. Add red onion to bacon grease and cook until caramelized. Just before onions are tender, add garlic and cook until lightly brown.
In a large bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onion, the cooked red onions and garlic, cayeene, paprika, salt and pepper, sour cream. Mix together.
Strain tender potatoes and add to the bowl. Let stand a minute or until cheese starts to melt. With a big spoon, start folding ingredients together gently ( try not to break up potatoes to much)
Top with remaining cheese, bacon and green onions. Adjust salt and pepper to taste.

You can find this recipe on the Food Network. Goody is a BBQ chain, the wives of the bbq team created this recipe.
Enjoy!

Tejas Bean Pot

From tejascat50 his Tejas Bean Pot

1- 16 oz bag of pinto, or navy beans
1- link of your favorite sausage sliced
1- medium onion chopped
1- Red Bell pepper chopped
2- jalapeno peppers chopped with seeds
4- slices of bacon chopped
1- can Rotel tomatoes and green chilies
1- tbs minced garlic
3- medium potatoes peeled and sliced.
Salt and Pepper to taste

Per package directions soak beans overnight in 6 cups of water. Bring beans to a slow boil adding bacon, onion, garlic, salt and pepper.
Reduce heat to simmer, add peppers and Rotell. Simmer for 3 hours, then add potatoes and sausage. Continue to simmer until potatoes are tender.
Serve over rice, and some good corn bread.
Enjoy!

Tailgate Kentucky Ribs

This is a tailgate size recipe. It calls for ten racks of ribs! You can always alter the recipe if you’re making a smaller quantity.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 30

Ingredients:

10 racks baby back or pork ribs
For rub:
1 cup paprika
1/3 cup celery salt
1/3 cup dark brown sugar
2 tablespoons garlic powder
2 teaspoons mustard powder
2 teaspoons dried thyme
2 teaspoons white pepper
2 teaspoons cayenne pepper

For barbecue sauce:
3 cups ketchup
1/2 cup orange juice
1/3 cup white vinegar
1/3 cup Worcestershire sauce
1/3 cup molasses
1/3 cup brown sugar
2 tablespoons prepared yellow mustard
4 garlic cloves, minced
1 tablespoon hot sauce
1 tablespoons soy sauce
1 teaspoon cooking oil
1/2 teaspoon red pepper flakes

Preparation:
In large saucepan, sauté garlic. Add remaining ingredients and allow to come to a boil. Turn down heat and let simmer for 15 minutes, stirring often. Remove from heat and allow to cool. While sauce is simmering, combine rub ingredients in a medium mixing bowl. Set aside. Trim and clean ribs. Rub ribs with spices and let sit for 30 minutes. Preheat grill. Cook over indirect medium heat for about an hour Turn once and cook for additional 30 minutes. Watch carefully to avoid burning. You might need to grill large quantity of ribs in shifts. When the ribs have finished cooking a knife will pass easily into the meat between the ribs and you can see no or very little pink.

Deviled Egg Potato Salad

This recipe is for the same number of people as the rib recipe.

Ingredients:

7 1/2 lbs of baby yellow potatoes, cut into halves
30 hard-boiled eggs
40 slices bacon, fully cooked and crumbled
5 cup mayonnaise (more or less to taste)
5 tablespoons mustard
granulated garlic
granulated onion
salt and pepper
10 pickles, cut into small pieces (more or less to taste)
7 1/2 teaspoons lemon juice
5 tablespoon pickle juice (from jar)

Directions:

Cut potatoes into halves and boil until almost done (don’t want them to fall apart). Drain potatoes.

Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.

Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.

Cut pickles into pieces (as small or big as you prefer) and add to potatoes.

Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.

Add yoke/mayo mixture to potatoes. Mix well.

Add the cooked and crumbled bacon and toss lightly.

Cover and chill.