Winter Sports & Cooking Show
Hot Buttered Rum
- 1 cup water
- 1 cup apple cider
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 4 cloves
- 1/8 teaspoon salt
- 2/3 cup dark rum
Here’s how to do it:
Bring water, cider, butter, brown sugar, cinnamon, nutmeg, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum. Serve hot and add one clove per mug.
- 1 box elbow macaroni
- 3/4 stick of butter
- 1 lb. of brie skinned and shredded
- Four inch slice of Velveeta
- 1 cup Water
- 2 small lobster tails
- ½ lb. bacon
- Salt and pepper
- Chives for garnish (optional)
Preheat grill to 350 degrees. Boil macaroni until it’s tender but not soft. 6 minutes Rinse and set aside.
Split lobster tails and grill for about ten minutes.
Fry bacon and chop into bits.
In a medium sauce pan melt your butter, then add water. Add a handful of cheese and stir until combined. Add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top later). Stir in diced lobster and bacon.
Pour your cheese sauce on top of your cooked macaroni and stir. Spray Pam in a ceramic cake pan or casserole dish. Stir in some and salt and pepper. Sprinkle your remaining cheese on top and all of your Cheez Its.
Indirect grill for 15-20 mins or until top is lightly toasted on top. Serve with a chive garnish on top!
- 6 boneless venison steaks
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/4 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Place venison in a large re-sealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.
- Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees F for medium or 170 degrees F for well-done.
Pictured above are the ribs smoking on Bob’s Cajun Grill.
For the marinade
1 quart of apple cider
1 quart of water
1 T sea salt
3 racks pork spareribs
1/4 cup Hungarian paprika
1/3 C Turbinado Raw Cane
1 tablespoon salt
5 t black pepper
2 t teaspoons cayenne pepper
2 T Sumac (my wife is half Lebanese if you please)
2 t celery salt
2 t garlic powder
2 t teaspoons dry mustard
1 t cumin
½ C Old World Olive Co. Garlic infused EVOO
For the mop sauce if preferred or needed:
1 cups apple cider vinegar
1 C of your favorite bbq sauce
1/2 cup yellow mustard
2 teaspoons sea salt
What to do:
Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side. Combine cider, water, and salt for marinade and place in Ziploc bag with ribs. Refrigerate for 4 hours.
Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.
Use garlic evoo to coat the ribs. Dust ribs to your fancy.
Smoke at 275 for at least 3 hours mopping after two hours as you see fit.
Put in foil or cake pan and pour remaining mop on and cover until desired doneness.
What you need:
Head of Organic Cabbage
Six large carrots
1 C Hellman’s Real Mayonnaise
¼ C Rice Vinegar
¼ C Organic Agave Nectar
T- Celery seed
Find a coarse chop setting on your food processor and chop a complete head of cabbage and the carrots. Be sure to trim off any brown spots and lightly trim the base if brown. Be careful to leave the core in the cabbage.
Blend about a cup of mayo, ¼ cup of rice vinegar, and about a ¼ cup agave nectar. Now stir in the celery seed. Adjust vinegar or nectar to taste.
Pour ingredients into chopped blend and stir in. Let set in refrigerator for a half an hour.