1 1/2 cup dry white beans or 1 14.5 oz can of white beans
1 1/2 cup dry kidney beans or 1 14.5 oz can of kidney beans
1/4 cup of flour
Chipotle chili powder
24 hours prior to assembly, soak the white beans and kidney beans in MobCraft Bat$hit Crazy. The beans should double in size. Now if you are lazy, just buy canned beans and skip this step all together!
Start of Soak
End of Soak
The Day of chili assembly, drain the beans and add into a large crock pot.
Place cubed beef in a large ziplock bag and coat with flour. On medium high heat, coat a large pan with olive oil and sear the meat. When seared, place into crock pot.
Cubed Beef Coated in Flour – Sear all sides
On medium high heat, coat a large pan with olive oil add in the bell peppers, jalapeno peppers, habanero peppers, garlic and onion. Season with chipotle chili powder, cumin, and white pepper. Cook for 5 – 10 minutes, and then place them into the crock pot.
Onions, Peppers, Garlic, Seasoning
Add chipotle peppers, bacon, stewed tomatoes, tomato paste and lemon juice into the crock pot.
Who can say no to a beer brined turkey? I know I couldn’t! Find your favorite craft beer to help add some flavor to your bird! The trick is to find something malty that is full or flavor. For this recipe, I chose MobCraft’s latest crowdsourced beer, Uncle T’s! It is a English Caramel Ale that has a great flavor profile that added some nice flavors to the bird!
This recipe was used on a 24lb bird, you can cut back as needed on the beer/water amounts for a smaller bird.
5 gallons of water
5 22.5oz bottles of MobCraft’s Uncle T’s (Or your favorite craft beer). The goal here is to choose one that is flavorful and malty to impart flavor into the bird.
4 cups of plain salt (not iodized)
2 bulbs of garlic, chopped
2 oz whole allspice
2 tbs whole cloves
4 onions, quartered
1 bunch of celery, cut in half.
1 package of fresh thyme
6 cups of chicken broth
Bring the chicken broth to a boil. Add in onions and garlic. Reduce heat to simmer, cook for 5 – 10 minutes.
In large container, mix in the broth mixture above, celery and spices.
Place the thawed turkey into the container. Remove any the neck and giblets (and anything else that was stuffed inside of the bird)
Fill a gallon pitcher or container with water, and dissolve the salt. Once dissolved, add it into the large container. I typically dissolve 1 cup of salt per gallon of water.
Alternate adding beer and salt water mixture to the large container until the turkey has been fully submerged.
Make sure everything is well mixed together, and rotate the turkey a few times to make sure its in full contact with the brine.
Leave turkey in brine for 18 – 24 hours before cooking/roasting.
It’s important to make sure that the turkey is fully thawed before starting the brining process. Using a frozen or partially frozen turkey will not yield expected results. While brining the turkey, it’s also important to make sure you keep it at a food safe temperature.
My preferred cooking method is with the Char-Broil Big Easy Infrared Cooker. This will produce one of the best and juiciest turkeys you have ever had! Cook times in the Big Easy are typically 10 minutes per pound, but can vary slightly pending the outside environment.
That’s pretty much it – enjoy your beer brined turkey! You won’t be disappointed! Happy cooking!
– 1 Teaspoon Cinnamon
– 1 Teaspoon All-Spice
– 1 Teaspoon Ground Cloves
– 3 3/4 Cups Flour
– 1 Teaspoon Baking Soda
– 2 Teaspoons Baking Powder
– 1/2 teaspoon salt
– 4 ounces butter
– 1 cup sugar
– 3/4 cup light brown sugar
– 4 large eggs
– 1 cup pumpkin puree
– 12-14 ounces Southern Tier Pumking (Or your favorite pumpkin beer)
– 2 8-ounce packages cream cheese, softened
– 1/2 – 3/4 cup pure maple syrup (It us important to use real maple syrup, but the cheap stuff)
– 2 1/2 cups confectioners’ sugar
– 8 ounces butter
Preheat oven to 350 degrees
In large bowl, mix together spices, flour, baking soda, baking power and sugars.
In medium bowl, mix together melted butter, pumpkin puree, eggs and beer.
Pour the medium bowl into the flour mixture, and stir until blended. Mix will be thick.
Fill muffin tins – should make about 24.
Bake for 20 – 25 minutes, or until toothpick comes out clean.
Combine cream cheese, maple syrup and butter in a large bowl (or mixer).
Slowing mix in the sugar, adjusting as necessary. If necessary, add additional maple syrup.
Once muffins have cooled complete, cover with frosting and enjoy!
80z of cheddar jack cheese (cheddar/pepper-jack blend)
Fresh Parmesan cheese
8oz of fresh spinach
2 bunches of broccoli
2 – 3 chicken breasts
Preheat oven to 350
Prepare Quinoa according to box directions – and place in large bowl.
Grill chicken breasts (cover in olive oil and your favorite seasoning). Once complete, dice and place in large bowl.
Wash and chop the spinach and add to Quinoa mixture.
Chop and boil the broccoli until cooked – drain and add to Quinoa mixture
In large sauce pan, add in flour and butter – mix together until a paste forms.
Mix in whole milk, and bring to boil. Be sure to continuously stir.
Once boiling, slowly stir in the cheddar and pepper jack cheese until melted.
Once cheese sauce mixture is melted and smooth, remove from heat and poor into the large bowl containing the Quinoa mixture. Mix everything together and add in Todd’s Low Down Dirt (or your favorite seasoning).
Transfer contents of the large bowl to a 13 x 9 pyrex dish
Mix together panko and parmesan cheese, sprinkle over top of the dish
Place in oven and cook until the top turns golden brown. (15 – 20 minutes)
Remove from heat, let sit for a few minutes and enjoy!
Lightly cover the chicken breasts with olive oil, and then season with Kickin’ Chicken Seasoning (or your favorite seasoning). Place on grill on medium heat – roughly 6 minutes per side. Dice the grilled chicken and place in a bowl.
In large stock pot, prepare 2 gallons of stock. I use Better than Bouillon – add the correct amounts according to the jar directions.
As the stock is warming up, chop the celery, peel and chop the carrots and dice the onions.
When the Stock is ready place on medium heat, add in the vegetables, fresh garlic to taste, freshly chopped Thyme and Todd’s Original dirt.
When the carrots and celery are soft, add in the egg noddles and grilled chicken. Cook for another 15 – 20 minutes, or until noodles are cooked.
This soup has a nice level of heat to it, and is delicious on a warm winter day. Enjoy!