World Famous Bacon & Onion Marmalade

If you’ve been to the restaurant, I’m sure you’ve seen our bacon marmalade on the pimento cheese dish. I bet you didn’t know that this goodness is more versatile than serving with pimento cheese. You can use it on sandwiches or even charcuterie & cheese boards!

Bacon & Onion Marmalade

The Ingredients

2 cups of Diced Yellow Onions

2 cups of Diced Bacon

1 1/2 cups of Cider Vinegar

5 cups of White Sugar

1 Green Bell Pepper seeded and diced

1 Red Bell Pepper seeded and diced

Git-R-Done

Step 1: Cook Bacon until light brown.

Step 2: Add onions and cook until translucent.

Step 3: Remove bacon & onions from pot and dispose of the bacon fat.

Step 4: Add vinegar and sugar and bring to a boil.

Step 5: Wait until the sugar is dissolved and add the peppers and simmer for 10 minutes.

Step 6: Add bacon and onions and simmer for an additional 10 minutes.

Step 7: You did it!

Pro Tip: When dissolving the sugar stir it so the sugar doesn’t stick to the bottom.

Pro Tip 2: Goes great with a roast beef sandwich!

Cheers!

Chip

NO SOUP FOR YOU!!! Just Kidding, Let's make some Beer Cheddar Soup!

It’s gonna be cold this weekend. What better way to warm up than making a nice warm bowl of soup! This soup is a midwestern classic, Beer Cheddar Soup. This soup is very easy to make, and it can be eaten ASAP, or you can store it for meal prepping.

Beer Cheddar Soup

The Ingredients

3 ribs of Celery

1 onion

1 potato

1 carrot

2 gloves of garlic

1 stick of butter

3/4 cup of flour

1 12 ounce Budweiser (or your favorite beer!)

1/2 gallon of water

1.5 cups cheddar cheese

Git-R-Done

Step 1: Rough chop your veggies. They don’t need to look good because you’re pureeing it in the Blender.

Step 2: Melt your butter and then add the flour. You’re making a blonde roux. Cook it for about 5 minutes. You don’t want any color on the flour.

Step 3: Add your veggies to the pot and saute for 5 minutes.

Step 4: Add your beer and water. 

Step 5: Cook until the veggies are soft. (The potato and carrots are usually the last ones to get soft) 

Step 6: Add the cheese and melt it.

Step 7: Puree in blender until smooth.

Step 8: Season with salt and pepper.

Step 9: Enjoy!

Pro Tip: When you add your cheese be careful not to let the cheese burn on the bottom of the pot.

Pro Tip 2: IPAs are delicious but aren’t great for this soup. I typically use a lager or Golden Ale.

Pro Tip 3: Bacon and Basil Pesto are great Garnishes!

Cheers!

Chip

Lets Make Some Pastrami!

Have y’all ever had our WORLD FAMOUS pastrami sandwich?  Well, now you don’t have to wait until Thursday and Friday lunch to have it.  I’m gonna give you all the tool to make it yourself at home! Don’t have a smoker or a Webber Grill? Don’t worry! You can braise this bad boy in the oven and now you have corned beef for a Reuben.  We use a beef brisket from Home Place Pastures in Mississippi.  You can order one online (YES, THEY DELIVER!) or stop by their store (It’s only 45 minutes away from Memphis) and get some.  Otherwise, a brisket from the store will suffice.  The hardest part about this recipe is to wait an entire week until you can enjoy it.

Pastrami Brine

The Ingredients

1 Beef Brisket (Doesn’t matter the size.  Buy what you know you’ll eat so you don’t waste it.)

1 gallon of water

1 cup pickling spice (Yes. The pickling spice in the spice section at Kroger.)

½ cup salt

4 gloves of garlic

½ a bunch of thyme and rosemary (Feel free to leave this out if you don’t want to buy the herbs.)

¼ cup white sugar

Git-R-Done

Step 1: Place all the ingredients (except the beef) in a pot and bring to a boil.

Step 2: Place the Brine in a container that will hold both the liquid and the beef in a refrigerator.  Cool the brine down. 

Step 3: Feel free to trim off any excess fat on the meat.  Leave it on there if you want to as well. ITS YOUR WORLD!

Step 4: Once the brine has cooled down place your beef into the liquid for a week. 

Step 5: Flip it over every day or so just to make sure everything is brined evenly. 

Get Smokin (or Cookin)

There are a few different ways you can cook the brisket. You can smoke it in a smoker (If you have one) or smoke it on your grill the way you would do pulled pork or ribs, or you can braise it.

For Smoking: You are going to want to smoke it until its 170 degrees.  We want it tender but not falling apart so you can slice it. 

For Braising: If you braise it cook it in your oven set at 350 degrees in water until it’s the meat is 170 degrees. 

Pro Tip: You want the final product to be tender but not fall apart, we like to slice ours and use it for sandwiches.

Cheers!

Chip

Buffalo Broccoli the MVP

Hey all you cool cats and kittens.  Here it is.  The holy grail of recipe blog posts is here BUFFALO BROCCOLI! This is one of our more popular apps and it’s been with us since day one.  When we make it at the restaurant, we use a piece of equipment called a Sous Vide to cook the broccoli.  If you don’t have one don’t worry.  You can just boil the broccoli in salted water like you would if you were just eating it on its own.  Otherwise, this recipe is pretty straight forward.  The broccoli is a great appetizer for dinner parties.  However, it is a terrible idea to bring it to a Super Bowl party instead of chicken wings.

Buffalo Broccoli

The Ingredients

1 head of broccoli blanched in salted water and cut up

2 cups of flour

2 cups of water

4 cups of Panko breadcrumbs

2 cups of hot sauce

4 tablespoons of margarine cut into cubes

Git-R-Done

Step 1: Place the hot sauce in a small pot and put on medium heat. 

Step 2: Add the margarine and mix in. You’re not just melting the margarine because the buffalo sauce will have a layer of fat on top.  You’re looking for the sauce to be emulsified. Once that is done set to the side.

Step 3: Mix the flour and water together in one bowl. 

Step 4: Place half your breadcrumbs in another bowl. 

Step 5: Coat the broccoli in the flour mixture and then coat it in the breadcrumbs.

Step 6: Now here’s the fun part.  We fry our broccoli at 350 degrees until its golden brown and delicious. (It’s a lifestyle.) 

Step 7: Once you remove the broccoli from the oil put it in a bowl and cover it with the sauce.  Now its time to enjoy with some Buttermilk dressing or Amanda’s favorite blue cheese dressing.     

Enjoy!

Chip

Pimento Cheese to the Rescue!!!!

Happy Thanksgiving y’all!!! If you’re still looking for a great sharable app for the Thanksgiving holiday or any holiday gathering this is post is for you. Pimento Cheese is a southern classic and ours is no exception! It has been on our menu since day one and now y’all can make it at home! I like to serve it like a dip with crackers and pickles, but it makes a mean grilled cheese or even Amanda’s favorite a BLT with pimento cheese on wheat bread.

Pimento Cheese

The Ingredients

1 ½ pounds cream cheese, softened

4 cups Shredded Cheddar and Jack Cheese

27 oz canned pepper relish (LeGout is the brand we use)

1 cup chicken stock

1.5 oz Worcestershire

1 oz Hot Sauce

1 oz chopped garlic

How it’s done

Step 1: Pull cream cheese out and let soften at room temperature.

Step 2: Combine last five ingredients in a large saucepan and reduce by one third.

Step 3: Whisk in cream cheese until smooth.

Step 4: Add the other cheese, again whisk until smooth.

Step 5: Cool down

Step 6: Serve with your favorite crackers and pickles

Pro Tip (From Amanda): Pimento Cheese, with Bacon, Lettuce & Fried Green Tomatoes is the best sandwich ever!

Cheers!

Chip