MobCraft Bat$hit Chili

Posted on February 21, 2015 by
2015-02-19 22.22.17

Slow cooker in action!

Ingredients

  • 2.5lbs of beef, cubed
  • .5 lbs of bacon, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 cloves garlic, diced
  • 2 7 oz cans of chipotle peppers in Adobo sauce, diced
  • 1 habanero, diced
  • 3 jalapenos, diced
  • 1 large yellow onion, diced
  • 2 bombers (22.5 oz) of MobCraft Bat$hit Crazy
  • 2 14.5 oz cans of stewed tomatoes
  • 3 tablespoons tomato paste
  • 1/2 lemon juiced
  • 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
  • Cumin
  • White pepper
  • Chipotle chili powder
  • Coriander
  • Baking cocoa

Directions

  1. 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!
    2015-02-12 00.08.15

    Start of Soak

    2015-02-12 22.21.49

    End of Soak

  2. The Day of chili assembly, drain the beans and add into a large crock pot.
  3. 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.

    2015-02-19 22.05.39

    Cubed Beef Coated in Flour – Sear all sides

  4. 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.

    2015-02-19 22.00.06

    Onions, Peppers, Garlic, Seasoning

  5. Add chipotle peppers, bacon, stewed tomatoes, tomato paste and lemon juice into the crock pot.
  6. Add MobCraft Bat$hit Crazy into the crock pot.
  7. Add a table spoon of baking cocoa, a touch of coriander and top with cumin and chipotle chili powder.

    2015-02-19 22.16.44

    All Ingredients combined in Crock Pot

  8. Cook on high for 4 – 6 hours, or on low for 8 – 10 hours.  If cooking on low, it may take a little longer for the beans to fully cook and soften.

That’s it!  Serve with a scoop of sour cream, shredded cheddar, and a chilled Mobcraft Bat$hit Crazy to wash it down.  Enjoy!

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Baked Beer Stuffing

Posted on November 17, 2014 by

Ingredients

  • 2 sweet onions, diced
  • 1 bulb of garlic, diced
  • 3 stalks of celery, diced
  • 1 bag of stuffing
  • 1-2 bottles of craft beer (if you like your stuffing moist, go with 2 bottles)
  • 1 can of chicken broth
  • Todd’s Original Dirt, or alternate seasoning

Directions

  • Preheat oven to 375.
  • Add olive oil to a medium/high pan.  Add in garlic and onions.  Season with Todd’s Dirt.  Cook onions until they are caramelized.
  • Add in celery and cook for 3 – 4 minutes
  • When onions are caramelized, add in chicken broth and bring to boil.
  • In bowl, mix together the garlic, onions, celery, broth.  Add in 1 – 2 bottles of craft beer to maintain the desired consistency
  • Place mixture into 9 x 13 dish, and cover with foil to maintain moisture.  Bake for 20 minutes, then uncover and bake for another 5 – 10 minutes.

This stuffing is bound to knock your socks off, so enjoy!

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MobCraft Beer Brined Turkey

Posted on November 17, 2014 by

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!

Ingredients

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

Directions

  • 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!

 

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Pumpkin Beer Muffins

Posted on December 1, 2013 by

2013-09-08 15.37.07Muffin Ingredients
– 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)

2013-09-08 16.36.03Frosting Ingredients
– 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

Muffin Directions

  • 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.

2013-09-08 20.22.37Frosting Directions

  • 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!

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Dirty Stuffed Mushrooms

Posted on November 30, 2013 by

2013-11-25 18.24.13Ingredients

  • 4 packages of mushrooms (8 ounces each)
  • 3 jalapenos diced (remove some of the seeds if you don’t want it super spicy)
  • 1 log of goat cheese
  • 2 cans of crab meat
  • bacon bits to taste
  • 2 or 3 shallots diced
  • Todd’s Cajun Dirt
  • (Optional) Caramelized onions
  • (Optional) Shredded cheddar jack cheese

Directions

  • Preheat oven to 375 degrees
  • Remove stems from all mushrooms.  With a spoon, hollow out the mushroom.
  • Soften goat cheese, and mix together with all additional ingredients and spices.
  • Spoon goat cheese mixture into hollowed out mushrooms.  Take note that the filling will expand slightly when cooked, and the mushrooms will shrink – do not overfill.
  • Bake in oven for 15 – 20 minutes.  Alternatively, mushrooms can be wrapped individually in foil and placed on a grill.

These can have a kick and they also freeze well.  Enjoy!

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Quinoa Spinach Broccoli Mac & Cheese

Posted on March 10, 2013 by

2013-03-05 19.42.53Ingredients

  • 3 cups of Quinoa
  • 3 tablespoons of flour
  • 3 tablespoons of butter
  • 2 cups of whole milk
  • 8oz of sharp cheddar cheese
  • 80z of cheddar jack cheese (cheddar/pepper-jack blend)
  • Fresh Parmesan cheese
  • Panko breadcrumbs
  • 8oz of fresh spinach
  • 2 bunches of broccoli
  • 2 – 3 chicken breasts

Directions

  1. Preheat oven to 350
  2. Prepare Quinoa according to box directions – and place in large bowl.
  3. Grill chicken breasts (cover in olive oil and your favorite seasoning).  Once complete, dice and place in large bowl.
  4. Wash and chop the spinach and add to Quinoa mixture.
  5. Chop and boil the broccoli until cooked – drain and add to Quinoa mixture
  6. In large sauce pan, add in flour and butter – mix together until a paste forms.
  7. Mix in whole milk, and bring to boil.  Be sure to continuously stir.
  8. Once boiling, slowly stir in the cheddar and pepper jack cheese until melted.
  9. 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).
  10. Transfer contents of the large bowl to a 13 x 9 pyrex dish
  11. Mix together panko and parmesan cheese, sprinkle over top of the dish
  12. Place in oven and cook until the top turns golden brown. (15 – 20 minutes)
  13. Remove from heat, let sit for a few minutes and enjoy!

Enjoy!

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Lazy Pesto Alfredo Gnocchi

Posted on March 10, 2013 by

2013-03-05 19.32.56Ingredients

  • Bertolli Four Cheese Alfredo
  • Classico Pesto
  • Gnocchi
  • Optional: Sauteed vegetables

Directions

  • Cook gnocchi according to package directions
  • Mix Alfredo sauce and pesto sauce together in sauce pan until warm.
  • Mix cooked gnocchi with warm Alfredo sauce, and optional vegetables
  • That’s it!  Eat and Enjoy!

Great lazy and tasty meal!

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Grilled Dirty Carrots

Posted on March 10, 2013 by

2013-02-24-18.20Ingredients

  • Bag of large carrots
  • Todd’s Crabby Dirt
  • Olive Oil

Directions

  • Peel the carrots, and cut them in half length wise
  • In large ziplock bag, add olive oil and Todd’s Crabby Dirt.  Toss in carrots and mix them around until they are all coated.
  • Place on grill and cook until carrots are soft.

Great side, loaded with flavor!

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Grilled Chicken Noodle Soup

Posted on March 10, 2013 by

2013-02-23 19.06.14Ingredients

  • 4 large boneless chicken breasts
  • Better than Bouillon chicken
  • Fresh Thyme
  • Todd’s Original Dirt
  • Kickin’ Chicken Seasoning
  • Olive oil
  • 3 large onions
  • 1 bag of carrots
  • 1 bag of celery
  • garlic
  • 1 bag of wheat egg noodles

Directions

  1. 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.
  2. 0009830800202_500X500In large stock pot, prepare 2 gallons of stock.  I use Better than Bouillon – add the correct amounts according to the jar directions.
  3. As the stock is warming up, chop the celery, peel and chop the carrots and dice the onions.
  4. 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.
  5. 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!

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Chicken Wraps

Posted on March 6, 2013 by

2013-02-27 12.17.08Ingredients

  • Grilled Chicken Breast (Seasoned with Todd’s Dirt)
  • blue cheese
  • avocado (sliced)
  • roma tomato (diced)
  • lettuce (shredded)
  • ranch dressing
  • flavored tortilla (tomato basil)
  • ground white pepper

Directions

  • 2013-02-27 12.16.12Season and grill the chicken breast.  Once complete, shred or dice the chicken.
  • Warm the tortilla on a flat top, grill or in the microwave – just enough to make it pliable
  • Lay the tortilla on a flat surface – start by placing a line of chicken in the center
  • Cover the chicken with a layer of blue cheese
  • Slice the avocado and place it on top (don’t be shy)
  • Add in diced tomato
  • Covered with shredded lettuce
  • Add ranch sauce (or your favorite sauce) to the top
  • Season with a little ground white pepper
  • Fold tortilla, cut in half and enjoy!

This is packed with flavor and easy to make.  To spice things up, considering adding pineapple or even teriyaki sauce (Suggested by Rochelle).  Enjoy!

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