This episode I am joined by Brie Blackford co-founder of Elda's Kitchen who makes sauces for everything under the sun. In our discussion, we talk about four sauces: Jamaican Jerk, Black Pepper, Theo's Steakhouse, and Spiky sauce (my favorite). Brie gives some insight into what she and customers frequently make with her sauces and I give some insight into what recipes I would use. They are truly a sauce for everything!
With Oktoberfests right around the corner, I figure what better way to kick off that season with some homemade soft pretzels. Especially if you've gotten in to homebrewing recently! A classic mall favorite (are there even malls anymore??...serious question) - SOFT PRETZELS. Make no mistake though, these are soft on the inside with a delicious browned, crisp exterior. How do you ask? Give the podcast a listen or follow along on the YouTube episode. Whether you like that coarse pretzel salt or the sweeter side with cinnamon sugar, these are a great way to get your carbs on that will make you think they just came right from Auntie Anne's.
Though at first thought milkshakes and beer don't seem to go together, but Southern Tier really has it figured out - their Whipped IPA is OUT OF THIS WORLD. That said, along with most of their specialty beers, they're seasonal so now that they're harder to find (not to mention living in eastern NC with no Southern Tier distributor close by) we will home brew our own! The hops are balanced well with the sweetness of lactose sugar and overall a really good summer brew. If you need any brewing equipment check out your Local Homebrew Supply Store or Austin Homebrew Supply at www.austinhomebrew.com (support Texas businesses!)
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Is your vision of summer sitting on the back deck, drinking some lemonade...but that lemonade has some alcohol in it?? Well if so, and you've wondered how to make some Mike's Hard Lemonade at home, give this home brew recipe a try. The best news is you can increase the amount of sugar in the recipe if you want more alcohol, or decrease the sugars to bring the alcohol down. A little planning ahead but it's not an easy brew to do - hardest part is waiting for it to ferment!
If you're in Raleigh, North Carolina and need a place to start your home brewing adventure, go to American Brewmaster off of Brentwood Ave in North Raleigh. If you're not in Raleigh, you can use Austin Homebrew Supply (www.austinhomebrew.com) to get you set up.
Sanitizing equipment I mentioned in the podcast (small commission goes to the show and is most appreciated if you use these links):
-Extra Light Malt Extract<- This one is pretty expensive, but the cheapest one I could find. I would try getting it from a local shop if you can.
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Email: foodbrewbbq@gmail.com
Website: www.foodbrewbbq.weebly.com
There is a ton of science in baking. From the flour you choose to what you add and when to your dough mixture, it helps if you have a basic understanding of how different ingredients act with each other. Though you don't need a degree in chemistry to do well in the kitchen (though kudos if you do) this episode goes into some information that will get you off and baking in no time. Get your fresh strawberries and flour, because we're going baking! Follow along on the socials - Facebook, Twitter, TikTok, YouTube @FoodBrewBBQ and on Instagram @tskidmore49. Thank you so much for joining me this week and I look forward to cooking...or baking with you next time!
Peruvian chicken...if you've had it, you know what I'm talking about. Restaurants have been popping up all over the place and really I can see why: The flavor in these simple chickens is out of this world. I think the key is the brining process and using some unique ingredients really only seen in Peruvian cuisine (aji amarillo and huacatay paste). There is so much flavor and juiciness throughout, I give this a MUST try. If you haven't seen the YouTube video yet, check it out as you can see everything made step by step. Thanks for tuning in!
Music by Jason Shaw Audionautix
I know these aren't authentic barbacoa tacos....traditionally they're made with beef cheek or tongue. One thing remains consistent with any barbacoa taco I've ever had that they are very tender and usually pretty greasy. This recipe does not disappoint in that regard. The sauce coats your tongue with flavor and the grease dripping out of the tortilla was reminiscent of the traditional barbacoa tacos I would order. If you have an afternoon to kill, give these a try because they are worth every second. If you'd like the recipe written out, head to www.foodbrewbbq.weebly.com to see this and all the others!
Let me know what you think of the episode by email at foodbrewbbq@gmail.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!
Items used on the show (Amazon Affiliate so I may get a commission but that doesn't change your cost):
Jet Tila from the Food Network would be really proud you're trying these out. If you haven't seen these at your local Thai restaurant, they're some noodles doused in some tasty sauce along with a protein (authentically shrimp, but I used chicken!) and some vegetables thrown in. Making it yourself, you can control it's spicy level - normally you order these either 1-4 spicy. I'll go into those levels here. The sauce is super tasty and, of course, the recipe is made to taste so take it and make it your own - that's what I did!
Let me know what you think of the episode by email at foodbrewbbq@gmail.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!
We've all been to a restaurant that has these. A crisp egg roll wrapper stuffed with a spicy southwest filling and a creamy cilantro/avocado dipping sauce. Well, to make them at home they aren't that difficult and with most states having take-out only restaurants, they'll probably be soggy by the time you got home. Just a little bit of time and you can make them for parties or whenever you get a craving and have them crisp as the restaurant!
Note: you can bake or air fry these by spraying them with a spritz of olive oil and baking at 375*F for 10 minutes or until golden brown.
Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!
Hope everyone is safe and healthy! Don’t sweat making these – you’ll learn something new AND have an impressive breakfast to share next time you serve breakfast in bed. Listen in for the perfectly poached egg and a saucey Hollandaise sauce. You can serve these the way I present here (California style) or traditional with just the English muffin, poached egg, and Hollandaise.
Make sure when making your poached eggs you keep your water as close to 190*F as possible. I also forgot to mention, but you should know by now, salt and pepper your finished poached egg and Hollandaise sauce to taste!
Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making!
Links to Josh Weissman’s and Sam the Cooking Guy's quarantine meals.
Items used in this episode (Amazon Affiliate so the show gets a small commission, but your price doesn't change - best of both worlds!)
When isn't it a good time for chocolate chip cookies? With the lines at the grocery store so long and so much being sold out, listen in to this recipe for brown butter chocolate chip cookies. You'll never wonder what to bring to a party for a dessert again! Recipe written out at www.foodbrewbbq.weebly.com/blog
Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making!
Items used in this episode (Amazon Affiliate so the show gets a small commission, but your price doesn't change - best of both worlds!)
Are you ready for the juiciest burgers of your life? How about combining the buns and pickles we made previously, and place them atop a juicy, meaty throne for your tastebuds to enjoy. The fat content of the burgers is spot on (looking for about 80/20 here) to deliver the flavors from the burger to the rest of your tongue to create a symphony of deliciousness. There are so many variables for making burgers so start here and truly make it your own by customizing your ingredients!
Items used in this episode (Amazon Affiliate - your price is no different. Any commission goes to help the show.)
Want something to go along with your sandwiches or burgers you're making? This refreshing orange witbeer is a great way to welcome the Spring weather. You're going to want to make this a regular in your brewery if you like Blue Moon or Shocktop. I add a little extra orange flavor by using fresh orange peel in the boil as well as serving these with a slice of fresh orange.
Follow me on Instagram @tskidmore49 and Facebook @foodbrewbbq. Enjoying the show? Leave a 5 star review on iTunes!
Items used on the show:
If you're in Raleigh, check out American Brewmaster for all your homebrew needs!
If you're not in Raleigh or your town doesn't have a local homebrew store, go to Austin Homebrew Supply for all your homebrew needs.
Remember a few months ago when you couldn't get the Popeye's sandwich? The craze in the US was unbelievable! I waited until the hype died down and though Popeye's created a really tasty sandwich, there is always room for improvement when making it at home. This week for part 2 of our 4 part Sandwich Series, we'll talk about the crispy spicy Popeye's sandwich and some homemade toppings that make the sandwich something worth waiting in line for.
Follow me on Instagram @tskidmore49 and Facebook @foodbrewbbq. Like the show? Leave a 5 star review on iTunes!
Items used in this episode (Amazon affiliate - may get a small commission on qualified purchases. Does not change your price - just helps the show!):
A bad bun can turn your otherwise perfectly made sandwich into something almost inedible. If you find yourself going to the store and buying those packs of buns with the twisty tie, give these homemade buns a try. The active time for these buns is minimal, and if you start them in the morning, you can have them ready by dinner!
Have you tried the Popeye's chicken sandwich yet? Try it, because in Part 2 of this Sandwich Series we'll make one that is truly worth the craze the US had when that sandwich came out.
If you liked the show, give a 5 star review in iTunes and follow me on Facebook at @foodbrewbbq and on Instagram at tskidmore49. Check out the website too at http://foodbrewbbq.weebly.com/blog.
Stuff used in this episode:
Okay, I know typically you don't think of cinnamon rolls as being something on a BBQ but these are a way to infuse some sweet flavored smoke into an already delicious breakfast. If nothing else, you can make some great candied nuts on the smoker and make the rolls in your oven. I know you're going to miss smacking the cinnamon roll tube from the store against the counter, but if you give these fluffy pillows of frosted goodness a try, you won't be disappointed and you'll forget all about those store bought cinnamon roll tubes!
Full recipe and links can be found on my blog/website at https://foodbrewbbq.weebly.com/blog
Follow me on Instagram tskidmore49 and share what you've made with me!
I'm sure you've had one of those frozen pizzas that promise to be better than delivery. While those are fine in a pinch, there is nothing like making your own crust and adding your own fresh toppings to a pizza. Making your own pizza dough is fairly easy, and making it on a sheet pan makes it almost fool proof. Just pick out your favorite toppings and kick your next dinner and a movie night up another notch.
**I did make an omission and didn't mention that you want to generously olive oil your cast iron skillet or sheet pan, whichever you're going to spread your pizza crust onto!!**
See full recipe and more content on my website at www.foodbrewbbq.weebly.com
Items used in this episode:
Bacon can be used in so many ways - a breakfast staple, a few strips on a burger, or eaten in a BLT sandwich. Making your own bacon can take all of those up to another level. In this episode, we go into the process of making your own bacon at home.
For complete recipe and more content, go to my website at www.foodbrewbbq.weebly.com!
If you enjoyed this recipe, please leave a 5 star review. Thank you so much for joining me - talk to you next time.
Items used in this episode:
Do you like ginger ale and like beer and wondered if they could ever go together? Well, this week's Brew episode does just that. And though mixing beer and ginger ale would probably turn out to be pretty gross, this brew that uses dried ginger, fresh lemon and orange peel turns out to be a refreshing all day drinker. Learn how to make it yourself!
For complete recipe and detailed instructions, visit https://foodbrewbbq.weebly.com/ginger-aleale.html
Everything you need for this can be bought at your local homebrew store. If that is not an option, stuff used in this episode (not sponsored):
A spicy green salsa (salsa verde) that is made with charred fresh vegetables. Website (not all set up yet - bare with me) www.foodbrewbbq.weebly.com Let me know what you think about the podcast or if you have any requests for future episodes foodbrewbbq@gmail.com
Stuff from the episode:
Ninja Blender https://www.amazon.com/dp/B00939I7EK/ref=cm_sw_r_cp_api_i_4YJoEb86JDTPY
Pellet grill https://www.amazon.com/dp/B01L1TFG66/ref=cm_sw_r_cp_api_i_O0JoEbTGSFBNK
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