HOT APPLE CIDER

2 qt. Apple Cider

Juice of 2 oranges

Juice of 2 lemons (1/4 cup)

15 whole cloves (1/4 cup)

6 cinnamon sticks

1 TBL honey

1 TBL ground allspice

1 tsp ground cinnamon

3-4 TBL butter

Simmer all except butter

Strain

Stir in butter

Drink up!

ZUCCHINI BARS FOR A GROUP

2 cups flour

3/4 cup brown sugar

3/4 cup white sugar

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup oil (I use vegetable)

1/2 cup applesauce

2 eggs

1 tsp vanilla

2 cups zucchini, shredded

Mix all together with your electric mixer. Bake in a greased sheet pan (jelly roll pan) at 350 degrees for 15-20 minutes.

Allow to cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

1 lb powdered sugar

8 oz cream cheese softened

½ cup softened butter

Milk to consistency

Cream softened cream cheese and softened butter together, then gradually add in pwd sugar. Whip together for a minute or two, Frost on cooled cake. Serve at room temperature or chilled.

Halve the recipe and cook in a 9x13 for 20-25 minutes.

SMOKED BRISKET

Option 1 -- To get the BEST flavor and BARK

16lb Brisket (Fat trimmed to less than 1/4")

Rub with equal parts salt and pepper

Wrap in saran warp and placed in fridge over night

Smoke as directed below except after 2 hours of smoking, spray with the following spritz every 30-45 minutes until you wrap the meat.

SPRITZ

2 cups apple cider

3/4 cup cider vinegar

1/2 cup water

1/4 cup worcestershire

1/4 cup lemon juice

1/2 tsp salt

 

Option 2
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1/2 Cup Salt
1/2 Cup Pepper
2 Cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Rub the dry spice onto meat.
-- Let sit at room temperature for 1 hour.
-- Follow directions below.

Option 3
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1 tsp Salt
1 TBL Pepper
1 TBL Lemon Pepper
1 TBL Garlic Powder
1 TBL Coffee Rub (optional)
1/4 cup A1, 57 Sauce or BBQ Sauce, Diluted
2 cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Inject with diluted steak sauce of choice
-- Rub the dry spice onto meat
-- Let sit at room temperature for 1 hour
-- Follow directions below

DIRECTIONS
1. Turn smoke on (10-15 minutes) lid open
2. Close lid and preheat to 225
3. Put brisket on smoker with fat side up
4. Close lid and don’t peek!
5. Cook 4 hours until temperature reaches 160-165 degrees. If not at 160 after 4 hrs, check every 30 minutes.
6. Remove from smoker
7. Wrap in butcher paper or put in a tin pan or homemade foil packet.
8. Seal tight so it is completely encased
9 Cook 4 hours until temperature reaches 204 degrees. If not there after 4 hours, check every 30 minutes
11. Wrap in saran wrap then a towel and put in a cooler for 1-2 hours before slicing.


Always slice against the grain. Grain usually runs diagonal so it’s a good idea to cut across the point to flat to make smooth slices.

BUTTERMILK SYRUP (vanilla or coconut)

USE A 10 CUP OR LARGER SAUCE PAN!!! 

Syrup will really expand in step 4!!!

Step 1:  Melt

     1.25 cups sugar

     1.5 cubes butter (12 TBL)

     3 TBL light corn syrup

Step 2: Add

     1.5 cups buttermilk

Step 3: Bring to boil. Boil for 1 minute

Step 4: Remove from heat, add and stir

     2-3 tsp vanilla or coconut extract

     1.5 tsp baking soda

CINNAMON VANILLA BUTTERMILK PANCAKES

2 cups all-purpose flour

3 Tbsp white sugar 

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 cups buttermilk (if batter is too thick, add more buttermilk or milk to thin)

1 1/2 tsp vanilla extract

1 egg

1/4 cup melted butter, cooled slightly

1. Mix dry ingredients together (flour, sugar, baking powder, baking soda, salt, cinnamon)

2. In separate bowl mix wet ingredients (buttermilk, vanilla, egg and melted butter)

3. Mix dry ingredients into wet ingredients until just moistened. 

DO NOT OVERMIX

4. If batter is too thick, add more buttermilk or milk until desired consistency.

PEANUT BUTTER BALL ENERGY BITES

1½ cups old fashion oat flakes

½ cup peanut butter

⅓ cup honey

½ cup mini M&M's*

½ tsp vanilla

*can also use mini chocolate chips, mini Reese’s Pieces or a combination of them.

Mix all together. Makes 16 balls.


Balmer's Peanut butter ball recipe
1 Cup quick Oats...
3/4cup Natural crunchy peanut butter
1/2 Cup GROUND dark chocolate (freeze before chopping or grating)
1/2 cup Ground flax seed
2 tbs. Local sourced honey

SMOKED BURGERS

Cook to internal temp of 160 degrees

GRILLED
Smoke 4-5 minutes to establish fire
Close lid and preheat to 425 degrees
Depending on thickness of burger, cook 5-8 minutes per side.


SLOW SMOKED
2 lbs. beef
1 TBL Worcestershire
2 TBL seasoning
Mix and make 8 patties

Establish fire with lid open
Put patties on grill
Close lid
Smoke 2 hours without raising temp.
DO NOT FLIP