#smokies recipe

[ernaspiserkake]

Bacon Wrapped Smokies Recipe Smokies with brown sugar wrapped in bacon make a simple and quick game day appetizer. For these salty, sweet, and smoky bacon wraps, only 3 ingredients are required. 3/4 cup brown sugar or to taste, 1 pound sliced bacon cut into thirds, 1 package beef cocktail wieners, toothpicks

[wyndolls]

Recipe for Bacon Wrapped Smokies Smokies with brown sugar wrapped in bacon make a simple and quick game day appetizer. For these salty, sweet, and smoky bacon wraps, only 3 ingredients are required.

[ecoamerica]

Watch the American Climate Leadership Awards 2024 now: https://youtu.be/bWiW4Rp8vF0?feature=shared

The American Climate Leadership Awards 2024 broadcast recording is now available on ecoAmerica's YouTube channel for viewers to be inspired by active climate leaders. Watch to find out which finalist received the $50,000 grand prize! Hosted by Vanessa Hauc and featuring Bill McKibben and Katharine Hayhoe!

[manabird]

Slow Cooker Cocktail Smokies Recipe For a popular party appetizer, make these little smokies in the slow cooker with mini smoked sausages, barbecue sauce, and grape jelly.

[legitprick]

Slow Cooker Cocktail Smokies Recipe For a popular party appetizer, make these little smokies in the slow cooker with mini smoked sausages, barbecue sauce, and grape jelly. 2 packages miniature smoked sausage links, 1 jar grape jelly, 1 bottle barbeque sauce

[drakeavila]

Bacon - Bacon Wrapped Smokies Bacon-wrapped smokies with brown sugar are a quick and easy game-day appetizer. Just 3 ingredients needed for these salty, sweet, and smoky bacon wraps.

[hardcockcafe]

Moments from July!!

[m0zzafella]

Bacon Wrapped Smokies

[stormbreaker101]

Nutella + Lox Cream Cheese spread = yes

[gbsbbq]

"Smokey Delight: The Perfect Smoked Chicken Wings Recipe"

ntroduction: Chicken wings, a classic finger food favorite, reach new heights of flavor when infused with the rich, smoky essence of the grill. In this blog post, we’re about to embark on a journey to create the perfect smoked chicken wings – tender, juicy, and bursting with smoky goodness. From selecting the best wings to mastering the art of smoking, your taste buds are in for a…

[askwhatsforlunch]

Smoky Beetroot Kimchi

I was so impatient to dig up my first Garden Beetroots this year: unlike last year where none grew, or the year before when they were tiny and more leaf thatn root, really; I knew this year’s harvest would be satisfying. The first two Beetroots I unearthed were small but portly, beautifully round, with gorgeous leaves and it makes me excited for the bigger ones to come. These two, in fact where just the right size to finally try making this Smoky Beetroot Kimchi I saw --where else?-- in the November issue of The Simple Things, two years ago!! I waited long enough, but it was worth it to make this tasty Smoky Beetroot Kimchi!

Ingredients (for a 1 1/2-litre/1 1/2-quart jar):

80 grams/2.85 ounces fresh Garden Beetroots, weighed without their leaves

125 millilitres/1/2 cup filtered water

5 grams fleur de sel or sea salt flakes

250 millilitres/1 cup filtered water

10 grams fleur de sel or sea salt flakes

1 large garlic clove

2 teaspoons Red Chili Flakes

Thoroughly scrub the Beetroots and rinse their leaves under cold water. Place Beetroot leaves onto a flat dish ore small tray and refrigerate overnight.

Meanwhile, cut Beetroots into thick enough slices and place into a small bowl.

In another bowl, combine filtered water and fleur de sel, and whisk until salt is dissolved. Pour over the Beetroot slices, cover with a tea towel, and leave overnight (on a hot or warm day, refrigerate along with the Beetroot leaves.)

The following day, drain Beetroot slices, saving the pink brine. 

In a small bowl, combine filtered water and fleur de sel, and whisk until salt is dissolved. Once dissolved, stir into the pink brine, so you have 1 1/2 cup. Set aside.

Cut garlic into thin slices.

In a clean, sterelised, air-tight jar, arrange layers of Beetroot slices and Beetroot leaves, sprinkling garlic slices and Red Chili Flakes between each layer. Before adding the last layer of Beetroot leaves, pour reserved pink brine over the Beetroot, letting it filter through the packed layers. Then, put the remaining Beetroot leaves on top to help maintain the Beetroots submerged. Close jar tightly, and place onto a small plate, to catch any fermenting juices. Leave to ferment, at room temperature, but away from direct sunlight, one to two weeks, until brine is bubbling.

Serve Smoky Beetroot Kimchi with Grilled Chicken, Roast Sausage, Mackerel, use it in sandwiches or burgers..., the possibilities are endless...

[an-spyrys]

resippy:

soba noodles (i like buckwheat)

laoganma chilli oil (i like the black bean crisp)

soy sauce

tomato passata

spring onions

tofu (i like extra firm)

boil your noodles till they're as soft as you want em, make your sauce with equal parts laoganma, passata, and soy sauce. drain the noodles and mix them with the sauce, top with the chopped tofu and spring onions and if you want, a crispy fried egg and some more laoganma

[ecoamerica]

Watch the American Climate Leadership Awards 2024 now: https://youtu.be/bWiW4Rp8vF0?feature=shared

The American Climate Leadership Awards 2024 broadcast recording is now available on ecoAmerica's YouTube channel for viewers to be inspired by active climate leaders. Watch to find out which finalist received the $50,000 grand prize! Hosted by Vanessa Hauc and featuring Bill McKibben and Katharine Hayhoe!

[robinsonkeira]

Venison Kabobs with Sweet and Smoky Sauce - Venison

This delicious, gamey variation on a traditional BBQ dish features venison marinated in a tomato sauce with Asian spices.

[brianlong]

Side Dish - Cauliflower - Cajun Cauliflower Fries with Smoky Remoulade

Make fries without the potatoes to reduce the carbs. You'll need to prepare for this ahead of time, but you'll be happy you did because they are so flavorful.

[antikristrecipes]

Smoky Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn

[what-even-is-thiss]

As an omnivore who likes vegan and vegetarian cooking I think the mistake a lot of people make when trying to convince meat eaters to go plant based is trying to convince them that something you’ve got will replace meat for them.

I like vegan nuggets and real chicken nuggets for different reasons. They taste different. They only taste identical to you because you haven’t eaten meat for five years.

When cooking for myself I only eat meat maybe like three times a week because vegetarian cooking is often cheaper and it tastes good.

Like just give people the actual recipes you use that aren’t pasta. Every time you ask what to eat on a meatless day people are like. Pasta. I don’t want pasta every day.

Point out the foods people already eat that are vegetarian. Like sweet potato fries, veggie chow mein, grilled mushrooms, mashed potatoes, black bean enchiladas, peanut butter sandwiches. Tell people what you microwave when you’re drunk at 3am. Show people that vegetables are so good they’ll want them in their diet.

Also some people are just never gonna go vegan. They’re just not. I’m certainly not, and I love vegan food. But since I’ve fallen in love with vegetarian cooking I eat meat much less and I’m much more careful about picking the meat I do eat. Doesn’t that align with a lot of your goals?

Impossible burger doesn’t taste like meat. But you know what tastes really good? A mushroom fajita taco. Falafel. Potato pancakes with applesauce. Smoky vegan collared greens. Hot potato salad with herbs. Palak paneer with rice. Tofu Pad Thai with extra peanuts. Some of my favorite foods of all time, and I’m a dirty rotten meat eater. Use THAT to get your foot in the door. And be more accepting of some half-assed victories. I’m on your side for the most part, believe it or not. But stop trying to claim certain things are just like meat. You and I both know you don’t plan most of your weeknight dinners around meat substitutes.

[warnerhassan]

Side Dish - Cauliflower - Cajun Cauliflower Fries with Smoky Remoulade

Make fries without the potatoes to reduce the carbs. You'll need to prepare for this ahead of time, but you'll be happy you did because they are so flavorful.