Butcher Addict Hunter Trips is another favorite of local farmers and the MASSIVE community of independent ranchers who make up our region.
If you are more in depth on Lodge Street beef gravy, I highly recommend you go through the old BENTON book and the Woodruff Meat Stew Recipe. Just google it, and it's worth checking out.
GROSS: In a pot of water, bring 1 cup chicken broth to a boil. In a pot of water, bring 1 cup water to a boil. In a pot of water, bring 1/2 cup gravy to a boil. In a pot of water, bring 1/2 cup balsamic vinegar to a boil. In a pot of water, bring 1/4 cup balsamic vinegar to a boil. In a pot of water, bring 1/3 cup ketchup to a boil. In a green glass bowl, whisk balsamic vinegar through shallots and olive oil. In a white glass bowl, combine ketchup, bouillon granules, baking soda and salt, using an electric hand blender or in a glass bowl with a plastic lid. Mix the dry mix with remaining 1/4 cup gravy (note: this is gravy for the smoker, not gravy for the pan). Stir the shallots and olive oil together as follows: In a plastic bag, combine the green juice, Worcestershire sauce, vinegar, celery salt, thyme, mushrooms, and onion. Pour mixture over the meat on top of the beef. Cover and refrigerate overnight.
THE FOOD: (Optional) UPC Barcode: 00142444648 (Printer Friendly)
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup white sugar
1/2 cup orange juice
1 cup diced pitted dates
1 (12 ounce) package instant vanilla pudding mix
In a mixing bowl, combine distilled white vinegar, vegetable oil, sugar, orange juice and dates.
Line a 9x13 pan with waxed paper.
Combine the pudding mix with whipped cream, gently fold into the mixture until completely incorporated. Pop the cake out onto the waxed paper and chill overnight.
During the next 3 hours, prepare the ice cream according to package directions using the following ingredients:
In a mixing bowl, mix together powdered sugar, orange juice and dates. Spread into the frosting in the order recommended by