peanut butter fudge

2 cups white sugar

1 cup goat milk

½ cup unsweetened, salted peanut butter

⅜ cup butter

½ tablespoon vanilla extract

Grease a 9-inch square pan.

Beat sugar into goat milk in a large pot. bring to a rapid boil, stirring continually to prevent burning, and cook, withou stirring, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F

Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. 

Cool fudge to room temperature before cutting.

Po Boy Sauce

Remoulade

1/16 cup mustard, preferably Creole mustard

1/4 cup mayonnaise

1/2 teaspoons prepared horseradish

1/4 teaspoon pickle juice or vinegar

1/4 teaspoon hot sauce (such as Crystal or Tabasco)

1/2 Clove garlic, minced and smashed

1/4 tablespoon sweet paprika

1/4 to 1/2 teaspoons Cajun seasoning

smoked corn on the cob

4 ears corn, shucked

4 T melted butter

1/2 t garlic powder

1/4 t parsley

1/8 t salt

1/8 t black pepper

1/8 t onion powder

Prepare smoker to 220 degrees Fahrenheit

Combine melted butter and spices in small bowl.

Brush butter mix onto corn.

Place corn directly on smoker grates.

Allow to smoke for 20-25 minutes, then  flip the corn and brush on the butter mix a second time.

After 45-60 minutes of smoke time total remove from smoker.

Enjoy!

country gravy

Ingredients

1 lb sausage (optional)

1/4 cup salted butter

1/3 cup all-purpose flour

4 cups warm whole milk

3/4 tsp. kosher salt

1/2 tsp. ground black pepper

Directions:

1 Cook sausage id desired and set aside.

2 In a large skillet, melt the butter over medium. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns lightly golden brown, about 2 minutes.

3 Gradually add 3 cups of the milk, whisking to break up any clumps. Add the salt and pepper, and bring to a gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Add the remaining 1 cup of milk, if needed, until the desired consistency is reached. Season with more salt and pepper, add sausage. Serve hot. 

smoke meat

160 until 160 10 hr

Wrap in foil

225 until 200 10+ hr

Potatoes 

225 for 3 hours 

Mint Julep

• ¼ cup water

• ¼ cup white sugar

• 1 tablespoon chopped fresh mint leaves

• 2 cups crushed ice

• ½ cup prepared lemonade

• fresh mint sprigs, for garnish

Combine water, sugar, and 1 tablespoon of chopped mint in a small saucepan; cook and stir until mixture has boiled and sugar has dissolved. Remove from heat and set aside to cool for about an hour; strain out mint leaves.

Fill cup with crushed ice. Pour lemonade into each glass and add desired  amount of cooled sugar syrup. Garnish each with a mint sprig and a straw.

Chicken Long Rice

Ingredients

• 1 Whole Chicken
• 1 Onion
• 1 C carrots sliced
• 1 C celery sliced
• Long Rice (bean thread), 1 pkg
• Chicken Base, 2 tbsp
• Ginger, crushed, 2 tbsp
• Garlic Powder, 1 tsp
• Ground Ginger, 1 tsp
• Water, to cover chicken

Instructions

1. In a pot, boil chicken until soft; save broth for later use; run chicken under cold water and shred into large container.
2. In another large container or mixing bowl, soak long rice in hot water until soft; drain water and cut long rice (with a scissors).
3. Add water, chicken base, ginger, onions, carrots, celery, and seasonings to shredded chicken; Bring to a boil.
4. Add Long rice and simmer until soft.