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Paniolo Pepper Poppers - a Hawaiian cowboy appetizer. Recipe available below & page 60 of Cookbook Faith, Family, and the Feast. Full Recipe below & link in bio! Ingredients 8 slices thick cut bacon 1 8 oz pk cream cheese softened 1 can pineapple chunks – 15.25 ounces drained well 1 cup cheddar cheese shredded 12 mini peppers or jalapenos stems removed Red River Mud BBQ Sauce or your favorite bbq sauce, for brushing Instructions Preheat the oven to 400 F. Place the bacon on a baking sheet and bake, without turning, for about 10 minutes, until it is about half to three-quarters done. Drain the bacon on a paper towel or wire rack until cool enough to handle then cut each slice into thirds. Wipe off the baking sheet. Leave the oven on. Meanwhile, whisk the cream cheese in a medium bowl until smooth. Chop the pineapple and mix it in, then mix in the cheddar cheese. Cut the peppers in half lengthwise and remove any veins and seeds. Spoon the cream cheese mixture into the pepper halves. Lay a piece of bacon on top of each one and push it down slightly onto the cheese. Generously brush the bacon with barbecue sauce. Place the stuffed peppers on the baking sheet and bake for 15 to 20 minutes, until the bacon is crispy and the peppers soften slightly. Serve hot. #cowboycooking #appetizers #pineapple #stuffedpepper #hawaiianfood #paniolo #americanhistory #tiktokshopbacktoschool #history #foodhistory #foodtiktok
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🤠 Poor Man's Burnt Ends - All the bark, smokiness, and flavor with a chuck roast! Used @hastybakegrills and #smokeywoods along with our Rib Rub & Red River Mud BBQ Sauce. Recipe below & link in bio Ingredients 2 tablespoons coarse ground black pepper 2 tablespoons sea salt 1 tablespoon garlic powder 1 tablespoon smoked paprika 2 teaspoons dried oregano 2 teaspoons chili powder 2 tablespoons Kent’s Rib Rub optional 1 3-4 lb. chuck roast ¾ cup beef broth 4 tablespoons Worcestershire sauce 1 1/2 cups Kent’s Red River Mud BBQ sauce or your favorite bbq sauce Instructions Preheat the smoker/grill to 275 degrees F. Rake all the coals to one side, for indirect heat cooking. Combine all the dry seasonings in a small bowl. Cut the chuck roast into about 1 inch cubes and place in a large bowl. Generously season the roast chunks well on all sides with the seasoning mix. Place the pieces on a raised wire rack, and arrange so they aren’t touching. Place the wire rack on the smoker/grill over the indirect heat side. Add 2 chunks of your favorite smoking wood, I prefer cherry and hickory. Shut the lid and cook for about 1 ½ to 2 hours, or until the internal temperature of the meat is 170 degrees F. Remove the meat from the smoker and place in a foil pan. In a small bowl, whisk together the beef broth, Worcestershire sauce and BBQ sauce. Poor over the meat and toss to evenly coat. Cover the pan with tinfoil. Place back on the indirect heat side and continue cooking for 1 ½ to 2 hours, or until the ends are tender. Serve warm. #cowboycooking #appetizer #bbqtok #bbqlife #outdoorlife #TikTokShopBackToSchool
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A lot of folks have asked for a repost of Shan's tortilla recipe. Here it is! You can print it free at our website. It's in Faith Family and the Feast, our second cookbook - on page 110 for those that have it! If you don't have it yet, check out our shop here on TikTok. #cowboycooking #recipes #Tortillas #homemade #TikTokShopBackToSchool #cookbooks #learntocook #cookingbasics Homemade Tortillas Ingredients 3 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons salt 1/4 cup bacon grease cooled 1/4 cup lard or shortening 1 cup hot water Instructions -In a large bowl, combine the flour, salt and baking powder. If you like a fluffier tortilla add and additional 1/2 teaspoon of baking powder. -Cut in the shortening and bacon grease with a spoon just until the big chunks of lard/grease or broken up and incorporated. -Add the hot water and stir until combined. With your hands, work the dough into a ball. -Turn the dough out onto a floured surface and knead the dough about 2 minutes, adding more flour if needed to take away the stickiness. -Cover the dough with plastic wrap and let rest for 10 -15 minutes. -Turn the dough back out onto the floured surface and turn to lightly flour the outside. Pinch the dough off into pieces slightly larger than a golf ball. Work the dough into balls and then press down lightly to form a round roughly the size of your palm. -With a rolling pin, roll each round out into a extremely thin circle. Repeat with the remaining rounds. If you like a thicker tortilla don't roll out as thin. -Place the tortillas onto a large greased HOT cast iron skillet. As the tortilla begins to bubble pat down and flip.  Cook just until light brown circles appear. If your skillet isn't hot it will cook, but brown circles will not appear. The longer these cook, the crispier they become so adjust you cook time and temp as needed. -Wrap in a towel and place in a warm oven until you have finished cooking all of the tortillas and are ready to serve. Serve warm or at room temperature.
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Billy the Kid's Favorite Meal - New Mexico Enchiladas! Visit Lincoln County, NM with us to visit the site of some of the Kid's final footsteps and his famous jailbreak. Recipe below or at link in bio! #cowboyhistory #cowboycooking #billythekid #regulators #enchiladas #foodhistory #mexicanfood #recipes New Mexico Enchiladas Ingredients ¼ cup olive oil or butter ¼ cup all-purpose flour 6 tablespoons chili powder 4 teaspoons onion powder 4 teaspoons garlic powder 2 teaspoons salt 2 teaspoons ground cumin 2 teaspoons dried oregano 4 cups chicken broth 6 tablespoons tomato paste 2 tablespoons adobo sauce Beef Enchiladas 2 lbs ground beef 1 white onion finely chopped 2 tablespoons Kent's taco seasoning 4 cups easy enchilada sauce 12-14 8-inch flour tortillas 24 – 28 corn tortillas 2 cups shredded cheddar cheese 2 cups shredded jalapeno jack cheese Instructions Heat the olive oil in a stockpot over medium heat. Whisk in the flour until smooth for about 1 minute. Whisk in the chili powder, onion powder, garlic powder, salt, cumin and oregano. Whisk in the chicken broth, tomato paste and adobo sauce. Let simmer on low for about 5 minutes, then remove from the heat. Preheat the oven to 350 degrees F. In a large cast iron skillet, begin browning the meat over medium-high heat. Cook for about 4 to 5 minutes, stirring occasionally, and as the meat begins to brown, stir in the onion and continue to cook until the onions have softened. Stir in the taco seasoning and let it simmer on low for 3 to 4 minutes. In a 12-inch Dutch oven or 9×13-inch casserole dish, pour a light layer of the enchilada sauce in the bottom. Lay a flour tortilla on a cutting board, and brush the top with the enchilada sauce. Top with two corn tortillas. Sprinkle with a little cheddar cheese, then add about ¼ cup of meat and top with a little more cheese. Roll up and place in the dish, seam side down. Repeat the process until all the meat is used. Top with the remaining enchilada sauce and bake for about 30 minutes or until warmed through. Sprinkle with additional cheese and bake for another 5 to 10 minutes, until the cheese has melted. Serve warm.
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