What???
Yup, got called back fer a third encore, at work...
I was slated to make some beans again, when another collateral workgroup member decided they would bring th beans...'my bosses implored me to make some / bring some, anyhow... not a problem...
Since there will be others to choose from, it kinda lets me offa th hook, gives me some latitude to play, as it were... An Play, I Shall !!!!
I tried purty hard to document what I utilized, as I went along; it's possible I mighta missed summat, if so, I'll come back here, an fix it.
Receipt:
1 lb ground bison
1/2 large white onion, chopped ~ 1/2"
1/2 med green pepper, chopped ~ 3/8"
2 med jalapenos, minced ~ 1/4"
salt
pepper
garlic powder
cayenne
1 shot each
Maker's Mark
Knob Creek
Jim Beam Black, Extra Aged
Wild Turkey, Longbranch
2 shots Guinness, Extra Stout
5 ETD peppers
2 Ghost Peppers
1/4 C KC Masterpiece Hickory Brown Sugar
1/4 C SBR
1/4 C Worsh Yer Sister sauce
1/4~ C Blues Hog TN Red
1/4 C Hot BBQ Sauce from Biemer's (This actually was Good; had some Very Prominent initial heat, then settled down, eventually...
Edit: Fergot to include a healthy drizzlin, in pan, of French's Classic Yellow Mustard.
2 T butter
SPG+ lightly sweat onion, Green pepper, jalapenos, stir into bison meat...
6 oz Asahi "Dry" Japanese beer, gift from Matt, my neighbour...)
1 lb. HV gound chuck, seasoned liberally with HV steak seasonin (Montreal)
1lb. sliced brisket, coarse chopped
I jus put it in th oven, 350° to finish...fer a few hours~
Have pics to add, as time permits...
Yup, got called back fer a third encore, at work...
I was slated to make some beans again, when another collateral workgroup member decided they would bring th beans...'my bosses implored me to make some / bring some, anyhow... not a problem...
Since there will be others to choose from, it kinda lets me offa th hook, gives me some latitude to play, as it were... An Play, I Shall !!!!
I tried purty hard to document what I utilized, as I went along; it's possible I mighta missed summat, if so, I'll come back here, an fix it.
Receipt:
1 lb ground bison
1/2 large white onion, chopped ~ 1/2"
1/2 med green pepper, chopped ~ 3/8"
2 med jalapenos, minced ~ 1/4"
salt
pepper
garlic powder
cayenne
1 shot each
Maker's Mark
Knob Creek
Jim Beam Black, Extra Aged
Wild Turkey, Longbranch
2 shots Guinness, Extra Stout
5 ETD peppers
2 Ghost Peppers
1/4 C KC Masterpiece Hickory Brown Sugar
1/4 C SBR
1/4 C Worsh Yer Sister sauce
1/4~ C Blues Hog TN Red
1/4 C Hot BBQ Sauce from Biemer's (This actually was Good; had some Very Prominent initial heat, then settled down, eventually...
Edit: Fergot to include a healthy drizzlin, in pan, of French's Classic Yellow Mustard.
2 T butter
SPG+ lightly sweat onion, Green pepper, jalapenos, stir into bison meat...
6 oz Asahi "Dry" Japanese beer, gift from Matt, my neighbour...)
1 lb. HV gound chuck, seasoned liberally with HV steak seasonin (Montreal)
1lb. sliced brisket, coarse chopped
I jus put it in th oven, 350° to finish...fer a few hours~
Have pics to add, as time permits...
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