North To South: South To North:
Grass Valley, 746 Taylorville Rd Stockton, 1674 E Hammer Ln
Yuba City, 1310 Franklin Rd Lodi, 1230 W Kettleman Ln
Rocklin, 6751 Stanford Ranch Rd Elk Grove, 9170 E Stockton Blvd
Sacramento, 4821 Madison Ave Sacramento, 4770 Florin Rd
Rancho Cordova, 2216 Sunrise Blvd Sacramento, 1421 Meadowview Rd
Sacramento, 3001 N St Sacramento, 3525 Bradshaw Rd
Sacramento, 3800 Northgate Blvd W Sacramento, 779 Ikea Crt-Suite 100
Sacramento, 2941 Advantage Ln Sacramento, 2941 Advantage Ln
W Sacramento, 779 Ikea Crt-Suite 100 Sacramento, 3800 Northgate Blvd
Sacramento, 3525 Bradshaw Rd Sacramento, 3001 N St
Sacramento, 1421 Meadowview Rd Rancho Cordova, 2216 Sunrise Blvd
Sacramento, 4770 Florin Rd Sacramento, 4821 Madison Ave
Elk Grove, 9170 E Stockton Blvd Rocklin, 6751 Stanford Ranch Rd
Lodi, 1230 W Kettleman Ln Yuba City, 1310 Franklin Rd
Stockton, 1674 E Hammer Ln Grass Valley, 746 Taylorville Rd
East To West: West To East:
Folsom, 2525 Iron Point Rd Fairfield, 1601 N Texas St
Folsom, 1009 E Bidwell St Vacaville, 1401 E Monte Vista Ave
Rancho Cordova 2216 Sunrise Blvd Dixon, 1435 Ary Ln
Sacramento, 3525 Bradshaw Rd Davis, 1745 Cowell Blvd
Sacramento, 4821 Madison Ave W Sacramento, 779 Ikea Crt-Suite 100
Sacramento, 3001 N St Sacramento, 2941 Advantage Ln
Sacramento, 2035 Arden Way Sacramento, 3800 Northgate Blvd
Sacramento, 3800 Northgate Blvd Sacramento, 2035 Arden Way
Sacramento, 2941 Advantage Ln Sacramento, 3001 N St
W Sacramento, 779 Ikea Crt-Suite 100 Sacramento, 4821 Madison Ave
Davis, 1745 Cowell Blvd Sacramento, 3525 Bradshaw Rd
Dixon, 1435 Ary Ln Rancho Cordova 2216 Sunrise Blvd
Vacaville, 1401 E Monte Vista Ave Folsom, 1009 E Bidwell St
Fairfield, 1601 N Texas St Folsom, 2525 Iron Point Rd
1 (8 1/2 ounce) package yellow corn muffin mix, prepared and baked according to package instructions
6 Twinkies halves lengthwise
1 (14-18-pound) turkey
1 tart apple, peeled, cored and diced
1/4 cup honey
Instructions
Remove the muffins from the oven and allow to cool on a wire rack. Preheat the oven to 350 degrees.
Scrape the creme-filling out of the Twinkies with a small spoon and reserve in small bowl.
Cut the Twinkie pastry into cubes and spread in a single layer on a baking sheet. Bake for 8 – 10 minutes, until lightly toasted. Remove from oven and allow to cool completely. Decrease the oven temperature to 325 degrees.
Rinse the turkey. Crumble muffins into a bowl, add the apple and toasted Twinkies and mix lightly. Loosely stuff the mixture into the turkey and truss the legs. Place the turkey, breast side up, on a rack set in a roasting pan. Roast the turkey for 12 to 15 minutes per pound, until the thigh temperature reaches 175 degrees to 180 degrees and the juices run clear.
In a small bowl, combine the honey with the reserved creme filling and mix well. Brush the turkey with the honey mixture during the last ten to fifteen minutes of roasting time.
Remove the turkey from the oven and let stand for 20 minutes before carving.
There are two ways to do this. You can soak corn (about 15 min) before
preparing or not soak corn. I believe the kernels stay fresher and
more crisp not soaking, and the ear is protected by husk and silk -
corn is usually pretty clean.Ears of corn... (4-6)
Carefully peel back husks to stalk/stem without tearing, remove all
silk.In large bowl; place one cube (rectangle) of unsalted sweetened
butter. 2 finely minced large garlic gloves. Heavy pepper. Nice
dusting of salt and paprika. Place in micro for about two minutes.
Remove, stir, and micro for additional minute (depending on micro).
You want melted and thick, not watery.With glove, spoon, or brush; slather on butter mix. Try to keep outer
husks out of the way and butter free. This isn't fun but waaay tasty.Slide husks back over corn, using one top strand to tie. Place ears
OFF fire for 45-65 minutes depending on temp. If you need to cook over
a flame, use squirt (water) bottle to mist keeping husks damp. Rotate
and mist 3 times per hour. You DO NOT want husk to flame, smolder, or
burn.(If you're a cornhole - you can cheat):Strip and clean all ears. In large rolling-boil pot of water, boil for
8 minutes...
Place ears on grill (off fire if possible) and baste with same butter
mix for additional 2-4 minutes. Heavy basting until you get nice light
grill marks!As always; best served with lots of cold beer, and dancing nude women
that resemble Kim K!Eat, drink, burp, fart, repeat. Enjoy!Happy Memorial Day
2 whole chickens, cleaned and remove gizzard crap!Give a healthy dusting of pepper, paprika, oregano, basil, parsley, and onion powder/salt. (You want the bird to have a nice red/green seasoning color).Then, cover with a nice amount of your favorite Italian dressing, (Good Seasons is awesome!) or extra virgin olive oil. Use your hands to rub in all seasonings and oilsâ¦Stuff birds with garlic cloves (10), chopped onion 9about half/red), and pepperoncinis!Place marinated âcrowsâ neck-to-neck.  Cook indirectly for about an hour. If you use a Weber; place coals on left and right (about 20 per side) and the crows in the middle.  Cook for 30 minutes, then give your grate a half turn, and finish for an additional 30 minutes or until the legs slightly tear and drop.  A cup of soaked hickory chips is a nice touch!Let stand for about 30 minutes!  Remove produce, carve and serve.  These chickens make for great sandwiches!As always; plenty of cold beer and dancing naked women with asses like Cocoâs or Kim Kâs are essential!Eat, Drink, Burp, Fart, Repeat!TDFB
Here is the recipe for my Andriaâs style meatloaf:
Ingredients:
2lb ground beef
1 cup milk
2 tsp chopped fresh basil
½ tsp sea salt
½ tsp ground mustard
¼ tsp pepper
1 tbsp garlic powder
1 tbsp worcestershire sauce
1 egg
¾ cup of crushed saltine crackers
¼ cup diced onion
½ cup diced green pepper
¼ cup Andriaâs steak sauce
14 slices of bacon
BBQ sauce
Here are the diced peppers, onions and chopped basil:
And to make this meatloaf even betterâ¦I smoked it wrapped in a bacon weave. You know how it goes, everything is better with bacon.
Now, the first task is to mix all of the ingredients together in a bowl except for the bacon and BBQ sauce.
Place the raw meatloaf in the refrigerator and get out the bacon. The next step is making the bacon weave. If you have never done this before, you will only need these steps to get the idea:
First, lay down 7 strips of bacon vertically, side by side.
Second, fold every other bacon strip in half (it does not matter where you begin).
Third, take the 8th strip of bacon and lay it across the middle, horizontally over the vertical strips of bacon and just below the bacon folded in half. Make sure the horizontal bacon is real close to the folded strips of bacon.
Fourth, unfold the bacon so all vertical strips are in their side by side position.
Fifth, fold the opposite strips of bacon up over the horizontal strip of bacon.
Sixth, place another horizontal strip of bacon and repeat the process until complete.
Now, take the meatloaf and pour it in the center of the bacon weave. Form the âloafâ on top of the bacon.
Carefully roll the bacon weave over the meatloaf.
While the weave did not come apart during this task, it may have been easier if I would have used saran wrap underneath the bacon weave to roll the bacon over the meatloaf.
Make sure the bacon overlaps each other and the ends are rounded off too.
***Editorâs note ~ While that doesnât look all that cool considering itâs in a bacon weave, realize that the loaf is actually upside down at this point. Â The underside of what you see here will be the top of what you cook***
I found that thin slices of bacon work better for this because a thicker cut of bacon would result in a loose weave, which tends to come apart on the grill.
Speaking of the grill, I set up my smoker at 230 degrees with cherry and hickory wood chunks. This recipe also works for indirect grilling too. Another thing, I would usually add rub, but I wanted to try without it first to get a taste for the meat and the effect the Andriaâs.
When the grill is up to temp, I gingerly place the loaf on the grill, opposite of the charcoal.
As always, the vents are all the way open on the lid. In addition, the vents are placed directly over the meat to let the smoke pass over the meat and escape out the vents. I do this because trapped smoke can make meat taste bitter. So now itâs time to cover the lid and check on it in an hour.
After an hour in the smoker, the bacon has turned a light brown and it has taken the shape of the meatloaf.
The bacon weave looks really good right here. I check the water level and add more wood chunks before I put the lid on. I tend to use Scottâs advice to do as much as I can while I have the lid open, so I donât have open it often and lengthen the cooking process. In another hour the meatloaf will be done.
An hour passes and the internal temp of the meatloaf is 173 degrees. Anything over 170 degrees is well done for beef. However, before I plate it, I fire up my gas grill to high heat. For just a few minutes I grill the meatloaf over the hot grill to crisp up the bacon. Otherwise, it comes out of the smoker soft and slightly chewy. In the last minute on the grill, I brush on some BBQ sauce. Now itâs time to plate it.
Total cook time was about 2-1/2 hours. This turned out to be my best looking meatloaf. Itâs done to perfection and I canât wait to dig in.
Even with the crappy knives I have, the bacon holds intact with a clean slice. It doesnât tear or pull the rest of the bacon when I cut into the meatloaf. And look at that smoke ring!
This was some great BBQ and it was every bit as good the next day when I made a meatloaf sandwich. The Andriaâs definitely added some unique flavors. When making your next meatloaf, try it instead of ketchup or BBQ sauce. You may get the pickiest of eaters to actually like something you grilled.
1/2 cup shortening1 1/2 cups sugar2 eggs1 tablespoon cocoa2 Â 1-oz. bottles red food coloring1 teaspoon salt1 teaspoon vanilla1 cup buttermilk2 1/2 cups sifted flour1 1/2 teaspoon baking soda
 1/2 teaspoon vinegarCream shortening and sugar.  Add eggs, one at a time, beating well after each.  Make a paste of cocoa and food coloring and stir into creamed mixture.  Mix salt and vanilla with buttermilk. Add this liquid alternately with flour to the creamed mixture.
 Blend soda and vinegar.  Fold this mixture into batter (do not beat.) Turn batter into 2 prepared 8 inch or 9 inch cake pans.  Bake at 350 degrees for about 30 min. (9" pans) or 35-40 min. (8" pans).  Cool, then fill and frost.FROSTINGBlend 5 tablespoons flour with 1 cup milk.  Cook into a very thick paste, stirring constantly. Let stand at room temp. until cool, then remove crust.  Measure 1 cup butter, 1 cup sugar and 1 teaspoon vanilla into bowl.  Cream until very light and fluffy.  Gradually add flour milk paste, beat about 10 min. until sugar is completely dissolved and mix is consistency of whipped cream.Listener Recipe!!! Courtesy of Robert Cagley.
TurKING
What you will need: 1-fresh turkey, paprika, extra virgin olive oil, your favorite poultry seasoning/rub, fresh ground pepper, parsley, oregano, basil, peperoncinis, 1-red onion, 10-15 cloves garlic, a charcoal grill, charcoal, hickory chips. (optional - mini carrots) Hopefully your spices are in shakers, it makes it a lot easier.
-Clean defrosted bird in warm water and remove ALL gizzards and neck parts. Pat dry and remove water.
-Place bird on large tray/pan with breast up.
-Cover lightly with a dusting of paprika, you want it LIGHT pink, NOT red!
-Cover lightly to heavy with your favorite poultry seasoning/rub. If the rub is salty BE CAREFUL!
-Apply a liberal dusting of parsley, and light dustings of oregano and basil.
-Dust with fresh ground pepper.
-Make sure you cover the entire (exposed) bird with all ingredients.
-Lightly pour on your olive oil. Do not drown but lightly pour. You don't want to wash off all the seasoning. Yes, I've tried applying the oil first but it seems to make the bird oilier. Rub in oil covering all areas.
-Rinse your hands, they should be greasy-gross by now.
-Pour in a light to moderate amount of olive oil in to the "gizzard chute."
-Add in a liberal amount of seasoning/rub...
-Chop up your red onion; half it, then half that. Depending on bird size you may be able to fit the chopped whole onion.
-Add your skinned garlic cloves and about 10 peperoncinis. You will have to shove em in... If you like carrots, replace half the onion amount with baby carrots. (boil baby carrots for about 10 min before stuffing)
-Salt again with your rub and add another splash of olive oil. Take the two "gizzard chute" flaps and fold up to cover.
-I like to let the bird "lay in state" for at least 1 hour before cooking.
On the grill: If you use a Weber; make two nice mounds of coal on the left and right. Keep the mounds thin but high. (about 25 per side) You want to cook indirectly - off the flame. Get fire hot but controlled and place the bird BREAST UP in the center. (grab by legs) You do not want to burn the skin, you want to brown it. Adjust fire accordingly. after one full hour of cooking, rotate grill so legs are where neck was - half turn. Add in a cup of pre-soaked hickory chips. Cook another hour watching heat.
Gas grill: Cook in center using heat from outside burners
-Depending on weight and temp, it has never taken me longer than 3 hours. 2:15 is average.
-Grab the bird with hot hands by the body NOT the legs!
*Watch the legs. When the legs drop and skin stretches/slightly rips you are done*
*A turkey can cook for up to 20 minutes after leaving the fire, do not over cook*
I believe a grilled turkey has less "sleepy stuff" too.
Serve with a nice Chardonnay or Lodi Zin!
Carve, eat, burp, fart, poop, sleep, repeat!
Happy Thanksgiving,
TDFB
This recipe came from a 98 Rocker! I've been perfecting and varying for almost 3 years now.
My wife calls it a Potato Bake.
What you will need: Foil, 1 - glass casserole dish, 2 - med pots, 3 - 14oz cans of green beans (I like fresh better), 2 - 14oz cans of peas, 1 - 6oz can of fried onions, 1 red onion, 5 gloves garlic, 3 red tomato, bacon bits, pepper, Parmesan cheese (can is fine), Italian salad dressing, 2lbs of bacon, 1.5lbs of shredded Colby Jack cheese, and 8-10 servings of instant potatoes. (I hate real mashed potatoes)
-Add to pot; A couple of big squirts of dressing, skin and thinly slice garlic, quartered tomatoes, 2 - quarters onion.
-On med-high heat start reducing above ingredients, add 3 cans of beans when tomatoes start to soup, pepper.
-Liberal dusting of Parmesan and bacon bits. Add another 3-4 big squirts of dessing, stir and let simmer covered on med. (canned beans are quicker, fresh take about an hour)
-Microwave 10-12 strips of bacon (micro bacon is the best) do NOT over cook, oven will finish.
-Remove excess fat from bacon
-Shred cheese
-Prepare spuds
-Cover caserole dish with cooked spuds evenly
-Drain and add peas over top of spuds
-Add cooked beans by scooping from pot (don't pour in extra juice)
-Add bacon strips
-Add fried onions
-Add shredded cheese
Cover with foil and bake at 350 for about 20-30 minutes. All you are doing basically is melting the cheese.
Cut in to squares and use spatula to serve.
Eat, burp, fart, poop, sleep, repeat!
Happy Thanksgiving,
TDFB
2 - slabs of pork baby back ribs1 - can of pineapple juice (46 oz)1 - 20 ounce bottle of Kikkoman Teriyaki sauce (not glaze)Quarter ribs, place in LARGE pot. Add pineapple and teriyaki. Add a splash of your favorite hot sauce, a healthy dusting of black pepper, oregano, and crushed red peeper. Bring to a boil. Reduce to low instantly! Let simmer for about an hour to hour and 15 minutes. You want the ribs gray and soft. Place in pan or rack; let cool. In large baggy or bowl with lid, add your favorite bbq sauce and a few big squirts of honey. Knead around with hands and get em all goopy. Place on low fire grill to LIGHTLY brown (no longer than 15 min) and bake on sauce while adding remaining sauce!  I donât care what anyone says about boiling ribs â DO IT! Weâre not in Kansas City, we donât cook on old water heaters, or have 3 days to wait for dinner!Eat, burp, fart, repeat! As always; lots of cold beer and naked women that resemble Kim K are mandatory!  Happy 4thTDFB
People LOVE these things, figure on 3-5 per person!
Â
You can buy shelled and deveined/precooked - but I think fresh are best if you want to do the work...
Â
0) Soak desired amount of toothpicks in water 20/30 minutes prior cooking (just in case)
Â
1) Shell, devein, clean, and pat dry large shrimp/prawns
Â
2) Trim fat from bacon slices (depending on prefference) then half or third cut bacon slices. The more bacon the better and the more bacon the more manly. Don't skimp on the bacon... Roll shrimp in bacon just like a pig in a blanket. Use toothpick (through shrimp center) to fasten... I think Farmer John is the worlds most superior pig strip!
Â
3) Â In bowl; mix about a cup of favorite BBQ sauce with 3 tablespoons of honey. Add a splash (or two) of Kikkoman teriyaki sauce. Mix well!
Â
4) Off flame - lower heat (250-275 tops) place shrimp on grill, start brushing sauce. Continue rolling/turning shrimp with basting every time. You want to cook the bacon, not burn it. When bacon is to your liking, so are the shrimp. Cook time about 20 minutes. Make sure you slather on lots of sauce!
Â
5) Let cool, leave toothpick. Although you'll want to, don't eat toothpick!
Â
As always: Real men cook on charcoal, never wear safety goggles, have plenty of cold beer handy and naked women dancing!
