TKP Recipe "Book"

Everyone has talked about the food they cook. I've eaten a lot of good food at tailgates from many of y'all so it's time to share. Put your recipes up using one post per recipe to make it easier to copy off the site.

DISCLAIMER: Forum topics may not have been written or edited by The Key Play staff.


Good try to steal all the family secret recipes!

I can imagine no more rewarding a career. And any man who may be asked in this century what he did to make his life worthwhile, I think can respond with a good deal of pride and satisfaction:
“I served in the United States Navy"

I have thought about making this thread several times when it was not very convenient for me to actually immediately make the thread. I'll add to this periodically, but here is one to start that I have posted elsewhere on this site:

Honey Chipotle Mac & Cheese

Melt 5 TBSP butter in a saucepan, mix in 4 TBSP flour and cook on low-med heat to get your blonde roux. Add in 2-3 finely chopped and deseeded chipotle chiles (comes canned in adobo sauce) and an additional 2-3 TBSP of the adobo sauce. Whisk in 1 qt whole milk and raise heat to med-high until it begins to thicken slightly. Stir in 3 TBSP honey, one 8 oz block of monterrey jack (shredded), one 8 oz block of sharp cheddar (shredded), and about 4 oz of whole milk mozzarella (shredded, gotta be whole milk. none of that weak part skim stuff) until melted.

Cook 1 lb of elbow macaroni al dente according to box directions and strain. Add the above sauce to the cooked noodles and stir thoroughly, remove to a 13x9 glass baking dish.

Crumble a sleeve of Ritz crackers in a bowl, stir in 2 TBSP melted butter and 2 additional TBSP honey. Distribute evenly over the top of the mac and cheese, bake uncovered at 350 until crackers start to brown and the sides are hot and bubbly. About 35-45 minutes depending how much your mac and cheese has cooled before you put it in the oven.

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

ESPN. The coverage is excellent, you'd be surprised at how much you can pick up.

Mayo between layers

"I have a PLAN. You just need to have a little goddamn faith, Whit. I just need. more. MONEY." - Justin van der Linde

If you're not sure if my comment warrants a "/s", it probably does.

Mayo Miracle Whip between layers

Fixed that for you

This is totally misleading.... those are clearly shredded carrots on the layer above the bacon bits, and I'll put money that those are fried onions (the kind you would use in green bean casserole) and not Funyuns.

If TKP published a book on fan recipes I would buy.

Reach for Excellence!

VT Football: It'll get after ya!

Proud Hokie since 2004.


What a savings

I would also be willing to make ridiculous photoshops for each recipe page of this book.

FOSTERS: Australian for defense

What the heck Guntar????!?!

This is incredibly GENIUS!!!

Let's Go


My brownie recipe outstanding (if I do say so myself) and also stupid easy.

1 stick butter
3 oz unsweetened baking chocolate
1 1/3 cup sugar
2 eggs
1 tsp vanilla extract
2/3 cup flour
Pinch of kosher salt (optional)

Pre-heat oven to 350. Prep an 8x8 baking dish with butter and flour. Melt chocolate and butter together in the microwave in 30 second bursts. Pro tip: you can chop the chocolate up first, or nuke the chocolate squares for two 30 second bursts before adding the butter to the bowl. That's the lazy way, and I am very lazy. Once the chocolate and butter are melted together, stir to combine, then dump the sugar in and stir until well incorporated. Mix in eggs one at a time. Add vanilla. Stir in flour and salt (if using), 1/3 cup at a time until just combined. Overmixing is bad. Pour batter into prepared baking dish and bake for 25-35 minutes until the brownies have reached the doneness level you prefer. These make a very fudgy brownie. EXCELLENT with hot fudge and ice cream, not that I would know anything about that.

This sounds wonderful. May I just say, having done both many times, I see no reason to melt chocolate in a microwave when you can improvise a double-boiler by setting a glass mixing bowl on top of a saucepan with a little water in it. YMMV, but I hate melting chocolate in the microwave. It always leaps from almost-right to seized.

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

Sure, you can melt the chocolate that way if you prefer, I just never do. I've always found that once it hits that almost right stage, there is enough residual heat left in the glass bowl to continue to melt it as I stir. I've never had an issue with the chocolate seizing on me doing it that way

I've never tried that, but it sounds like I should!

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

sous vide.
Great for tempering chocolate too. Hit the exact temp you want.

This is going to be great for the ACC.

Why aren't you posting your recipes on here? Like that onion dip!

Wet stuff on the red stuff.

Join us in the Key Players Club

Ok, I'll get that added and the Irish coffee.

This is going to be great for the ACC.

I can confirm that these brownies are delish.

2 time Longwood grad married to a Hokie.

I'd like to share Rachel's Thanksgiving Trifle Recipe

Jam (presumably raspberry)
Custard (made from scratch)
Beef sautéed with peas and onions
Sliced bananas
Whipped cream

Enjoy 😉

Let's Go


His story about the filming of the scene is pretty funny.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

It totally looks like Joey is trying to stifle a gag in that gif. I am sure its him talking, but still funny nonetheless.

Hannigan's nauseated face says it all

EDIT: This was supposed to be under Alum's post

No-smoker pork ribs
Don't judge me. I'm doing what I can without a smoker.

2 days before tailgate
Prep ribs (peel off membrane) and marinate overnight. Marinade:
1 cup beer (IPA, Yeungling, a stout, even Busch Light)
1 cup apple cider vinegar
1/2 cup bourbon
1/3 cup soy sauce
1/3 cup Srirache or Kim Kim (Korean hot sauce)
3 cloves pressed garlic

1 day before tailgate
Remove ribs from marinade. Place marinade in pot. Preheat oven to 200F. Pat ribs dry and apply dry rub. Dry rub for 2 racks:
2 tablespoons each brown sugar, cumin, smoked paprika, paprika, black pepper
1 tablespoon each garlic powder, ginger powder, thai chili powder, mexican chili powder, and salt.
Place ribs on cooking tray meat pointing up (use a cooking rack if you have it) lined with aluminum foil and cover with aluminum foil. Cook for an hour. After an hour, flip and cover. Cook for another hour. Then remove the covering and flip the ribs back to meat side up. Cook for 30 more minutes. Pull the ribs out and let cool. You can package them in ziploc bags as you travel to Blacksburg.

Using the marinade, make the sauce. In the pot add:
A pint of stout or porter beer
1/4 cup soy sauce
3 cloves pressed garlic
3 tablespoons of ketchup
Bring to a boil, reduce to a simmer and cook it down until the sauce has thickened.

Heat grill to 250F. Place ribs on grill and brush sauce on. Cook over flame 15 minutes per side. Cook on indirect heat for 30 minutes, let rest for 10 min, cut the ribs, and serve.

Edited for typos.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Dude this is a solid "apartment ribs" recipe too for the most part. Nicely done.

Thanks! I've been fine tuning it for about a year. Any recommendations for improvement?

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Honestly, very little. It lines up with a few things I've read, particularly from ChefSteps and AmazingRibs...if you want specific links, I can provide them.

Basically they did a head-to-head with AmazingRibs doing everything in the oven, and Chefsteps starting via sous vide then finishing in the oven. Yours seems very close to AmazingRibs' method. Both teams added a smidge of pink curing salt to fake the smoke ring for appearance.

edit: have you considered using an A-maze-n for adding smoke during final grill cook?

Oh good call on the A-maze-n. That'd really help with the smokiness - currently any smoky flavors come from the stout/porter in the sauce and any burning that happens with the sauce.
And I'll have to look more into the curing salt. Thanks for the tips!

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

I say don't worry about curing salt unless you really see the smoke ring as vital. It does absolutely zero for flavor, and even slight overuse can mess up the entire project IMO. Texture will remind you of hot dogs.

Everything seems on point with this. Actually seems like you are bit a perfectionist on the recipe. If you really want to get into fine detail on improvement, you may want to tweak the dry rub by replacing the ginger and chili powder with non prepared ingredients, as powdered spices have a very short shelf life and lose their pop quickly. Grilling or roasting the ginger, and rubbing it on the ribs before adding the rest of the rub will add more zip and freshness than a powder. Buying dried peppers - Guajillo, Ancho, Arbol, Pasillo, and/or Chipotle, de-seeding them, and toasting them with the whole cumin seeds before grinding in a spice grinder will provide a lot more pop than packaged chili powder. Dried oregano and salt are the other ingredients in most chili powders if you want to make your own from scratch.

Sometimes we live no particular way but our own

Definitely a good call on buying the raw ingredients. I normally go through some of these spices so quickly that I have to buy them new when I make the ribs. But, the flavor will definitely pop more if they are fresh!

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Tacking onto the reply above, you will get a little more smoke flavor out of the Ancho peppers (smoked dried Poblanos) and Chipotle (smoked dried Jalapeños) than a packaged smoked paprika. You can also buy (or make, thought I have not tried) smoked salt. One of the reasons I make my own is to customize the heat and flavors for the use. Ancho is smokey, Guajillo is sweet, Chipotle is spicy and smokey, Arbol earthy with some spice and earthy, Pasilla is sweet and earthy. They are cheap at Hispanic stores, reasonable at Walmart, at stupid expensive at most other grocery stores, and have a long shelf life until they are ground or heated.

Sometimes we live no particular way but our own

Love Ancho and Chipotlle. Also keep Aleppo on hand. Get mine from Penzeys Spices outta Pittsburgh. They have a ton of spices from all kinds of exotic places . Check them out online. can get many of their offerings whole or already ground.

My wife takes the kids and leaves the house while I watch my Hokie games.........nuff said

Use the leftovers to make chili.

1 TBS oil
1 can black beans
1 can kidney beans
1 can white kidney beans
1/4 tsp cumin (to taste)
1/4 tsp cayenne (to taste)
1 medium onion-chopped
1 can diced tomatoes
1 can crushed tomatoes
1 can beef broth

*Drain and rinse the beans before adding..

2 time Longwood grad married to a Hokie.

I will have to try this if I ever have leftovers. Maybe I need to make a third rack next time.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

Slow cooker Chili w/ beef and pork:

1 lb 80% lean ground beef
1 lb ground pork
1 cup diced onion
1 cup bell pepper, diced
1 jalapeno pepper, diced
1 shallot, diced
3 -5 garlic cloves, diced
3 tablespoons chili powder
1 -2 teaspoon cumin
1 teaspoon coriander
1 pinch red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2 (14 ounce) cans red kidney beans

Brown beef and pork in large skillet and use spatula/wooden spoon to break the meat into very small pieces as it cooks.

When meat is browned, toss in onions, peppers, shallot, garlic and spices and cook until onions are translucent.

Transfer meat/veggie mixture to crock pot and add in the tomatoes, tomato paste and beans. Stir to incorporate all ingredients, and cook on low for 6-8 hours.

Serve with tortilla chips, shredded cheese, cilantro and sour cream.

Note, you can do all this in a pressure cooker, use only one pot, and be done in 30 min or less.

Two airplane bottles of Wild Turkey
20 oz bottle of East Stands Concession stand Coke


I am not sure what to do with my hands now

What a savings

This is almost as good as my sister's recipe for vegan eggnog.

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

Ass pocket full of Wild Turkey
Thirsty APFOW


*Why try to tame the turkey with Coke?

If you play it, they will win.

"How the ass pocket will be used, I do not know. Alls I know is, the ass pocket will be used." -The BoD

Because he asked for a recipe, not instructions.

I am not sure what to do with my hands now

I just assumed that the coke was for his friend.


a set of instructions for making or preparing something

In this case, the instructions are for making me happy or preparing me to deal with us shitting the bed.

In other words, APFOW's recipe for a successful gameday.

If you play it, they will win.

"How the ass pocket will be used, I do not know. Alls I know is, the ass pocket will be used." -The BoD

for what it's worth, I still default to abbreviating your username as AssPOW

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

Fair. I do that myself. Most of the time I catch it. Sometimes I don't.

If you play it, they will win.

"How the ass pocket will be used, I do not know. Alls I know is, the ass pocket will be used." -The BoD

So plying you with rails is NOT a recipe for making you happy prior to a game. Good to know for the next time we're on the balcony at TOTS and you randomly walk by.

No, it was. Only the happiness before you know it you don't remember the last 2 hours.

If you play it, they will win.

"How the ass pocket will be used, I do not know. Alls I know is, the ass pocket will be used." -The BoD

Mango Habanero Chili

2-2.5 lbs ground beef or turkey
1 medium onion, finely chopped
2 cloves garlic, crushed
1 habanero, seeded, roasted and chopped (or more if that's how you like it)
1 mango, peeled, pitted, and finely chopped
3 cups mango nectar
2 cans Hunts fire roasted diced tomatoes, drained (I use one can regular and one can garlic)
1 15 oz can plain tomato sauce
1 tsp salt
3 Tbsp chili powder (I use Chipotle chili powder)
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp oregano
1 can black beans, drained
1 small can whole corn kernels, drained
1/4 c corn flour (masa) + 1/2 c water

In a large pot, brown ground meat with onion and garlic over medium heat. Drain fat. Add habanero, tomatoes, nectar, mango, tomato sauce, and dry seasoning. Stir to combine and simmer uncovered over low heat for an hour. In a separate bowl or measuring cup, whisk masa into water until combined and no clumps persist. Add to the chili and stir thoroughly. Simmer for an additional 15 minutes. Add corn and beans. Serve over rice or with corn bread, add your favorite cheese and sour cream!

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

Gonna try this one soon, if I can find mangoes around here

Sorry, I'm required to do this:

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

There is no greater (non-alcoholic) foe to snowstorms than chili. This is happening this weekend as the snow, and NFL playoffs, approacheth.

Have a leg.

The Cup is going nowhere Mikey!

My recipe depends mostly on kickoff time. Not recommended for folks on liver dialysis and those weak-at-heart.

Per Person:
2-4 Olde English 40s
1 carton of OJ

Drink the 40s down to the top of the label, refill with OJ, finish before noon for an early kickoff. Leave enough time to hit the bathrooms twice before sandman.

Best part is you can buy all the ingredients at the 7Eleven on the corner of roanoke and draper.

Don't be weak, everyone knows this is called a sidewalk slammer and you fill the 40 up with gold four loko.

Go big or possibly go to the drunk tank

"Whiskey Dicks"

Add to crock pot and stir:
- 1-1/3 cup ketchup
- 1-1/3 cup brown sugar
- 1-1/3 cup your whiskey of choice
- 4 packs Hillshire Farms Lil' Smokies

Heat on low setting for 4-5 hours, stirring occasionally

I don't generally cook, but I make these for parties/potlucks, etc. and they're usually a hit.

I'm here for the memes, I just stay for the football.

Nice! I'm going to do this one. I've joined the InstantPot cult, so I'll whip those dicks out in like 30 minutes.

"What kind of person would throw away a perfectly good dog?"

How do you scale the time/temperature of slow cooking vs IP?

I can't help wondering why the odd measurements: 1 cup of each of the first three and 3 packages of Lil Smokies would work out the same, right? Is it something about the dimensions of the crock pot in question?

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

Since it's equal parts, you could always scale it as you wish. However, you better believe I'm putting more than 1-1/3 cups of whiskey in that pot.

"What kind of person would throw away a perfectly good dog?"

It's a 1/3 cup per package, I just listed based on the quantities I normally make. This will fill a regular sized crock pot.

I'm here for the memes, I just stay for the football.

Your avatar, it's location, the title, its location,...

Pain is Temporary, Chicks Dig Scars
Glory is Forever, Let's Go Hokies!!

Sweet and Sour Meatballs

2lb ground round chopped meat
1/4 water
1/4 cup bread crumbs
1/8 tsp pepper
2 tsp minced onion
1 egg beaten


to form meatballs
make them size of a quarter

2 bottles of heinz chili sauce
2 bottles of water
2 heaping tablespoons of grape jelly
juice of a half lemon
sprinkling of white raisens
1 tsp of Worcestershire
all incredients minus meatballs and simmer in saucepan. simmer for 1/2 hour

put meatballs in a couple at a time

cook for an hour covered

One of my coworkers makes something like this whenever we have fat day. They never last long.



Mix in whatever ration makes sense to you and bake until they are swimming in a pool of grease. Test one while it is still hot so as to burn all the skin off the roof of your mouth. Wait for the rest to cool and then eat them all and wish you had more. Repeat as necessary.

ESPN. The coverage is excellent, you'd be surprised at how much you can pick up.

What kind of cheese? what kind of sausage?

Wet stuff on the red stuff.

Join us in the Key Players Club

Since you ask, here is the actual recipe. BTW these are my oldest, most favorite party food.

- 1 pound of sausage
- 1 pound(or less to taste) of cheddar cheese, shredded,
- 2/3 cup of bisquick

Roll them into about golf ball sized balls, and put them on a greased pan or parchment paper.

Bake in a 375 degree oven for 20-30 minutes. Until they brown and are cooked fully through.

These things are amazing hot or cold

Lots of room for experimenting with these. The best I have found is Jimmy Dean hot sausage (unless you are in Southwest VA and can buy Neese's, which is amazing FYI especially their extra hot), and sharp cheddar in a block is the best. Deer sausage is also a good option.

Now I'm hungry.

ESPN. The coverage is excellent, you'd be surprised at how much you can pick up.

Yummm... Sausage balls. They also go well with Dean's French Onion Dip.

2 time Longwood grad married to a Hokie.

Cheap fatty sausage is much better than leaner sausage. I find the cheaper the sausage the more fat it typically has. Jimmy Dean hot is my goto for this recipe.

Definitely use extra hot sausage. Add in just a little bit of chili powder for extra kick.

Chili recipe -

1. Meat
2. ?
3. ?
4. ?
89. ?
90. Eat

-Stick it in

This is how I make chili too 😂 brown the meat then just start opening random cans from the pantry and dumping it in until you have something amazing.

The most beautiful part about chili is that they'll never be the same

-Stick it in

Take a glass, preferable an old fashione; a tumbler or rocks glass would work in a pinch but this is not ideal. Add whiskey rocks if desired. Pour Blanton's into said glass. Enjoy.

A bourbon ball can be an acceptable substitution to the whiskey rocks if you cannot chill the rocks fast enough. This becomes a problem when you decide to race the horsey on top of the bottle and you can't keep up.

Nice touch using BAG's go to gif at the end

Before you put the noodles in the water, save a few off of the brick (and/or any broken noodles in the package) and sprinkle on top after the rest have cooked to give a nice crunchy change of pace.

Kids won't eat fish? Try this:
Use boneless, skinless fillets of a mild firm fleshed fish, all red cut off. Rinse and dry on paper towels. Shake in a bag with a quality seafood breader or seasoned flour. I use House Autry Seafood Breader. Then dip in a bowl of beaten egg with a little milk and allow excess to drip off. Roll in a bowl with Panko breadcrumbs mixed with grated parmesan (sorry, French), usually about 3/4 Panko to 1/4 parmesan (to taste). In a big skillet, heat some olive oil, or some olive oil with a dollop of peanut oil over medium heat. Add coated fillets and cook just until the parm causes the coating to brown nicely on both sides, being careful not to overcook. This is so good and flavorful, no sauce is necessary, though my wife will occasionally use some tartar sauce with hers. I use this for flounder and cobia, croaker and redfish, walleye and catfish and have never had anyone who didn't love it. Works great for venison steaks or pork chops as well, and makes for a lot easier clean up than deep frying.

Reel men fish on Wednesdays

Aren't these typically called Fish Sticks?

Call 'em what you like. If you prefer Mrs. Paul's, have at it. You'll save a lot of time, for sure.

Reel men fish on Wednesdays

Leg for using House Autry

I am the heartbeat of Blacksburg. A fortress built out of stone but made with champions.

Festbier (makes 2.0 HL)
23kg Pils
20.5kg Munich II
6kg Carafoam
9kg CaraHells
Mash-in @ 50'C, rest 30 min
55'C for 20 min
60'C for 20 min
78'C Mashout

60 minute Boil

120g of 13.5AA Bravo for 60 min
60g of 4.9AA Tradition for 30 min
30g of 3.2AA Hallertau for 5 min
20g of 4.0AA Tradition for 5 min

Knockout Temp 8'C
Fermentation Temp 10'C till 50% terminal OG
13'C remainder Fermentation and for 10 days
Rest at 12'C for 15 days
Lager at -1'C for 15 days


To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

Oh I'm sorry i thought this was America.gif


kg, HL, and deg C? WTF is this ish?! This is 'merica!

Beside that, which yeast do you prefer for this? OG? FG?

I am not sure what to do with my hands now

I prefer Metric, apologies. I suck at memory math and metric is easier on my slug-like brain.

Yeast = Wyeast 2206 Bavarian Lager which I think you should be able to get at a home brew store, or if you are really into it the W 34/78 from this yeast bank.

Target Wort ~14'Plato
Finish Extract ~3.5'Plato

the cold lagering is essential for clarity.

Is your pitch rate 1.5 million cells/mL/ 'Plato? I guess that comes out to 4200 billion cells.

"That move was slicker than a peeled onion in a bowl of snot." -Mike Burnop

BTW, what's up with step mashing at extremely low temps...
50C (122F ) 55C (131F) and 60C (140F ) .. are you just leaving out the main mash phase? A typical single infusion mash temp for modern fully modified malts is 150-154 F (65 - 67 C). It's like you're skipping right past a typical protein rest @ 135F (57C) but never getting up to full alpha-amylase temps. Then the 2 weeks of extreme cold lagering at -1C (30F) for 15 days instead of simply cold crashing for the final 24-48 hours before packaging.

Can you go into some detail as to what these accomplish vs the typical approaches to those steps?

He's using German malts which are less we'll modified than English or American malts, using infusion mash methods, as opposed to decoction, and brewing a lager.
This means there's a pretty good opportunity for haze so the use of low temp mash rests is going to maximize the cutting of proteins and Betaglucan especially through temp rests at optimum temps.
The first rest at 122 is actually assist 2 peptidase and proteinase enzymes. This is going to cut much of the protein that contributes to haze but ,eave it in the beer which some say (and I agree) will increase the mouthfeel in the beer. It will also release amino acids, FAN - Free Amino Nitrogen which is going to significantly make yeats healthier.

131 F is the upper range of the protein enzymes optimal range but also the bottom of the range for solubility of the amylase enzymes, so it starts to be active at this rest. Activating it here reduces the time needed at 140.
Doing a rest at 140 then activates the beta-amylase but doesn't provide the optimum temperature of the alpha-amylase enzyme, increasing the production of maltose and since this is the last temp rest, really hampering the production of long chain sugars (dextrines).

Thus high fermentability, maximizing ABV potential and thinning out the beer but significant protein rests to maximize mouthfeel, yeast health and head retention and clarity.

It's good mash regimen just one not seen very often.

This is going to be great for the ACC.

something, something, something, beer.

interesting, thanks!

Lagering at -1 will significantly assist in clearing the beer. The colder the better as the polyphenols become less soluble the lower the temp, this forces them out of solution and they will bind together, forming larger molecules and help to drop them out to the bottom of the fermenter even without a fining agent.

Lagers taste much better when lagered for a period of time and I will frequently find the space to lager mine for many weeks. The clarity is improved, mouthfeel increases and malt flavors more developed in long lagered beers.

This is going to be great for the ACC.

gotcha.. I've made lagers before, but generally my lagering has always been at around 40-45F (4-7C) for ~2 months.
does colder lagering allow for shorter time period?

Colder will help it clear more and slow the oxygen chemical activity extending the shelf life of the beer.
I like the lagering to be really close to freezing as I think it makes a cleaner tasting beer with a crisper taste.

I like to drop my ales to 32 for no less than 2days right before bottling too.

This is going to be great for the ACC.

For anyone not doing cold crashing before bottling, I highly recommend the practice as well.
I like to stick something under the bottom of my fermenter, causing it to be on an angle so everything settles more to one side. I use Wyeast 1969 a lot, so, most of the time it's all flocculated out anyway, but you still have floating things that the cold crash will help with.

I've cold crashed everything but a hefeweizen and a milkshake IPA since I got my fermentation chamber up and running a couple years ago.

I cold crash too as well but in a commercial environment I also need to bring the temperatures down slowly so as to not stress the yeast.

I drop temps 10F per day and hold it low for a couple days to get yeast settled out so we can harvest.
We harvest between 60-120 lb of yeast from a 30 bbl batch and can do this at minimum 3 times and usually about 5before we see genetic changes in the yeast and discard it.

After harvest I'll drop to 30-32F and rest it there until it's time to filter or package.
Some beers just won't clear completely after resting for a week at 32F and have to be filtered, others will get crystal clear and when I lager at 32F for a few weeks they usually get real clear and bright on their own.

This is going to be great for the ACC.

in American, this recipe makes about 52 gallons of beer

So just enough for breakfast. Got it.

I found TKP after two rails from TOTS then walking back to my apartment and re-watching the 2012 Sugar Bowl. I woke up the next day with this username.

In addition to brownies, I have a cheesecake recipe that might single-handedly be responsible for my current relationship status and he actually suggested I post it here. Fair warning: It does bring all the boys to the yard. It's long and seems involved, but it's so, so worth it, especially if you have access to a stand mixer. I meant to bring it to Lot 18 for the ECU game, but then ECU happened. It might even turn a Team Cake member to Team Pie, and I'm pro-cake.

For the crust:

  • 2 cups of ginger snap crumbs
  • 2 Tbsp brown sugar
  • Pinch salt
  • 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted

For the filling:

  • 2 pounds cream cheese (900g), room temperature
  • 1 1/3 cup granulated sugar (270g)
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs plus 2 egg yolks, room temperature
  • 2/3 cup sour cream (160 ml), room temperature
  • 2/3 cup heavy whipping cream (160 ml), room temperature

For the salted caramel

  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream, heated until warm
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon fine grain sea salt (or more to taste)
  • 1 teaspoon pure vanilla extract

Prepare the crust
1. Process ginger snaps, mix with sugar, salt, butter: Pulse the ginger snaps in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350°F (175°C), with rack in lower third of oven.
2. Press the ginger snap crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
3. Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
4. Triple wrap pan in heavy duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.

If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.

Make the cheesecake filling
1 Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until completely smooth, soft, and creamy. Add the sugar, beat for 4 minutes more. DO NOT SKIMP ON THIS STEP
2. Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.
3. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Cook the cheesecake
1. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325°F (160°C).
2. Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula
3. Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
4. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
5. Bake at 325°F (160°C) for 1 1/2 hours.
6. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
7. Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the salted caramel
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened. If you are using a candy thermometer, place it into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber. This will occur right around 350 degrees. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
4. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
5. Once cheesecake is completely cooled, pour room temperature caramel over the top and serve.

Tip: Try not to eat the whole thing in one setting. You won't regret it if you do, but you might hurt afterwards.

So wait, is cheesecake cake or pie? Could it be that hybrid that brings us all together (except for French because, you know, cheese)?

Is cream cheese really cheese though? Also, I have it on good authority that cheesecake is actually a pie due to the crust and lack of leavening ingredients in the batter itself.

Not disagreeing as it looks like a pie and acts like a pie but it's called a cake. Perhaps it's cake people wanting so bad something so delicious to be called cake.

I think it's because calling it cheesepie implies that it could be pizza.

Let's Go


Can confirm. This is delicious and life changing.

I found TKP after two rails from TOTS then walking back to my apartment and re-watching the 2012 Sugar Bowl. I woke up the next day with this username.

I make this recipe for office pot luck, game nights, other events and it is always a hit:

Fresh Apple Cake

  • 1 ½ cups chopped pecans
  • ½ cup butter, melted
  • 2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups AP flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ lbs Granny Smith Apples, sliced (~4)
  1. Preheat oven to 350.
  2. Bake pecans in a single layer in a shallow pan for 5-7 minutes, stirring halfway through.
  3. In a large bowl, stir together butter, sugar, eggs and vanilla until well blended.
  4. In a medium bowl, combine flour, cinnamon, baking soda and salt. Add to butter mixture, stirring until blended.
  5. Stir in apples and 1 cup of pecans. ( Batter will be very thick, like cookie dough. I used the dough hook on my mixer to accomplish this. )
  6. Spread batter into a greased 9x13 pan.
  7. Bake for 45 minutes or until a toothpick comes clean out of the center.
  8. Cool completely and frost with choice of frosting. Sprinkle top with remaining pecans.

Making this without nuts is also good, or you can add raisins if that is your thing.

I usually use a less sweet cream cheese frosting (less powdered sugar than most recipes call for) since the tangy-ness of the cream cheese goes well with how sweet the cake is. I have also had brown butter frosting on this cake.

Smoked Fish Deviled Eggs

Good for early tailgates, pot-lucks, or heavy appetizers, and as quick and easy as you want to make them.

1/2 dozen peeled boiled eggs
smoked fish (about 2-3 oz's), minced - if smoking your own, very low and slow with hard wood. If not, cold smoked salmon (lox), hardwood smoked trout, canned kippers (smoked herring) drained and rinsed if in oil, or prepared smoked fish dip will all work.
1 tbsp finely chopped capers
Seasoned salt (I prefer Lowrey's) to taste
1/2 tsp dried dill, or chopped fresh dill
1/4-1/3 cup MAYO (less if using dip for seafood)
optional garnishes - fish roe, dill sprig, Chesapeake bay seasoning, or chopped tomato, purple onion, or pickles

Peeled eggs - you can buy in the egg section of the store or make your own
Older eggs by sale date peel easier. Put in cold salted (for temp, not flavor) water and bring to boil. When the knock around due to boiling, cover and turn off heat. After 14 minutes drain and immediately immerse in ice water (sudden temperature change loosens shell for easier peeling). When cold, tap lightly to barely crack, and then roll under your palm to spread cracks until entire shell is webbed. Peel off shell with thumb.

Half eggs longways and remove yolks.
Mix all ingredients (except egg whites and garnish) with a spoon until creamy, adding more MAYO if needed.
Spoon or pipe filling back into hardened egg whites.
If you want to pipe but don't have the equipment, slice 1/2" of the corner of a freezer type ziplock bag (non-freezer bags are thinner and more likely to rip), fill with filling, and squeeze out of the cut corner.
Garnish as/if desired.

Sometimes we live no particular way but our own

Hokie Zima

750 mL Bourbon
'Hoo tears to taste.

We're gonna need some more bourbon!!!!

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

I don't have a glass big enough for the "'Hoo tears to taste." part

We share the glass big enough for the "'Hoo tears to taste.". It's called the Commonwealth Cup.

2 time Longwood grad married to a Hokie.

To you from failing hands we throw
The torch; be yours to hold it high.
@BuryHokie #ThanksFrank

I honestly figured that somebody would have said it before I did.

2 time Longwood grad married to a Hokie.

5 hour Oven Ribs

Rack of your preferred pork ribs
Apple Cider (Apple Juice works too)
Dry rub of choice (home made or store purchased)
Heavy Duty aluminum foil
BBQ sauce of choice

1. Peel membrane off the bottom, pat dry.
2. Cut rack into 3rds or down to your preferred serving size
3. Liberally cover entire rack of ribs in your favorite dry rub.
4. Place each piece of the rack of ribs onto foil and fold the foil into a packet that can be folded shut to seal it but leave it open.
5. Pour enough Apple Cider into the packet to fill the whole bottom plus a little
6. Close the packet
7. Bake the packets for 4 hours at 235
8. Remove the packets and the ribs from the packets and put on a baking sheet lined with foil (for clean up)
9. Mop on your favorite BBQ sauce and put under the broiler until the sauce starts to caramelize
10. Let rest a few moments and serve.

"I'm too drunk to taste this chicken" - Colonel Sanders via Ricky Bobby


- pour 2oz in to a rock glass (add 2 ice cubes is desired).
- Enjoy

Pepperoni Pizza Cheeseball


16 oz Challenge cream cheese, softened
1 tsp Italian seasoning
8 oz finely shredded mozzarella cheese
½ cup shredded Parmesan cheese
2 5 oz bags mini pepperoni slices, divided
3 green onions, thinly sliced
½ cup chopped, cooked bacon
1 4 oz jar diced pimientos, drained and patted dry


Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
Mix in half of the pepperoni slices, green onions, bacon, and pimientos.
Line a small bowl with plastic wrap. Spoon cheese mixture into bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Transfer the wrapped cheese ball to a cutting board and use your hands to shape it into a football.
Refrigerate for at least 2 hours and up to 48 hours.
Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere.
Serve with pretzels, bread sticks, crackers, veggies, pita chips

2 time Longwood grad married to a Hokie.

Cake Batter Cheesecake Cheeseball


16 oz. cream cheese, at room temperature
1 cup unsalted butter, at room temperature
1 package (about 3 cups) Funfetti cake mix
½ tsp. vanilla extract
1 ½ cups powdered sugar
1 ½ cups sprinkles


Using a stand mixer with a paddle attachment beat together the cream cheese and the butter until fully incorporated.
Add the cake mix, sugar, and vanilla extract and beat until fully incorporated.
Beat in ½ cup sprinkles until somewhat evenly distributed.
Lay out a piece of plastic wrap and scoop the cream cheese mixture onto it.
Do your best to form a ball, then wrap up the ball in the plastic wrap. Do an extra layer of plastic wrap to help it keep its shape.
Freeze for about 2 hours.
Take the ball out of the freezer and unwrap.
Place the sprinkles in a low shallow baking dish or jelly roll pan (I find a plate too small).
Roll the ball in the sprinkles making sure you cover as much of it as you can.
Wrap the ball back up into some plastic wrap and place in the fridge.
If not serving that day, place back in the freezer and then take out an hour before serving to come up to room temperature.
Serve with assorted cookies or graham crackers

2 time Longwood grad married to a Hokie.

Sausage Dip:
-1 package breakfast sausage (I prefer hot, the rest of my family sage)
-1 brick of cream cheese
-1 can of Rotel
-(Optional) handfuls of shredded cheddar
-(Optional) cajun seasoning to taste

Brown sausage, then mix all ingredients. Serve warm with crackers or tortilla chips.


Loaded Roast Potatoes:

  • 4lb Yukon gold potatoes, 1in dice
  • 12oz bacon, diced
  • Baking soda
  • Fresh Thyme, finely chopped
  • Garlic, minced
  • Vegetable Oil
  • Chives, finely chopped
  • Butter
  • Finely shredded sharp cheddar
  • Sour Cream

Preheat oven to 450. Boil water, add .5tsp baking soda per 2qt water along with couple tablespoons of salt. Boil potatoes ~10 minutes or until not quite soft. Leave to drain. Meanwhile, sautee bacon. Remove bacon to a paper towel, saving the bacon grease in the pan. Add a couple tbsp of vegetable oil if there isn't enough fat and bring to medium heat. Add garlic, thyme, and black pepper and sautee until fragrant (~2mins). Remove bacon/thyme fat mixture to a large bowl and add potatoes. Toss potatoes in infused fat, as you toss them a "mushy" layer will start to form on the outside of them. Once this has occurred, spread them on a baking sheet and bake about 40-60mins, turning potatoes once or twice.

This results in some ridiculously crispy roasted potatoes. I like to make a paste with butter, sour cream, cheddar, bacon, and chive and toss them in it but you can eat them as-is. Also makes a fine breakfast hash with some peppers and onions, the bacon, cheese, and a fried egg or two on top.

Based mostly on this recipe.

This sounds magical. What's the baking soda for?

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

it's mildly alkaline, so it helps break down some of the compounds in the potato. you get a starchy kind of paste on the surface that gets much more crispy when you do the roasting.

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

Not giving my lexington/memphis bbq sauce mashup totally away, but lets say the biggest secret ingredient is using unfiltered apple juice, instead of water when i mix and slow cooking the liquid off.


"My advice to you... is to start drinking heavily."-John Blutarsky

Come to thread asking for recipes. Tell everyone "I'm not giving away my secret recipe". Declare victory.


"My advice to you... is to start drinking heavily."-John Blutarsky

2 pounds stew beef
5 Ancho Chiles
7 Guajillo Chiles
10 Arbol Chiles
1/3 can Chipotle Chiles in Adobo Sauce
1 TBS Cumin
Salt and Pepper

Sear Beef. Roast dried peppers. Move to sauce pan, cover with water, and simmer until soft. Then blend a little at a time into puree. Pour over beef with cumin, salt/pepper, and chipotles. Add water to desired consistency. Bring to a low boil and then simmer for at least 45 minutes.

Shooter Sandwich

2 steaks. Volume is more important than weight here, they'll need to fit into the loaf. I used ribeye, but it's personal preference. Generally around 2 - 2 1/2 half lbs.
Round loaf of whole bread (I always get the sourdough at Wegmans)
Sliced cheese (can't have holes, so no Swiss. Otherwise, to your taste, I prefer provolone)
Buncha shallots, diced
10-20 oz mushrooms, diced
Salt and Pepper

Illustration of how to cut the bread can be found here. Don't follow the rest of the recipe, I improved it.

Carefully cut the top quarter of the loaf off. This will later need to be replaced, hence the carefully. Pull out most of the insides, but leave the sides and bottom thick enough to withstand what you're going to do to it.

Dice up the shallots and mushrooms, saute them in butter until they're soft and most of the moisture is cooked off. Season with salt and pepper.

Season your steak and cook it to rare/medium rare (again, personal preference; the more you cook it, the less awesome it will be). I generally do it in a cast iron pan to get a really good sear on it. Let it rest.

While the steak is resting, line the inside of the bread with the sliced cheese. Don't skimp. Overlap, like roofing shingles. The point is to protect the bread from all the juicy goodness you're about to drop in there.

Slice the steak, on the thin side (less than quarter inch thick, if possible). This is where I diverge from traditional recipes; it is HARD to rip off bites of whole steak. If you slice it up, much easier to take bites.

Put about half the steak inside the bread. Doesn't have to be perfect. Top with the mushrooms and shallots, cover it with mustard, as well. Throw the rest of the steak on top of it. Line the top with more slices of cheese to protect the top of the bread as well.

Replace the top of the bread. Wrap everything up in parchment paper, and press it down yourself. Then wrap the parchment paper in aluminum foil.

What I do at this point is put it on a baking pan with a low lip, put a SECOND baking pan on top of it, inverted, and press it down. Then I put weights on top of it and put it on the floor in the backseat of the car. Then I drive to Blacksburg. Four hours later, I arrive, and have a snack for the tailgate. Bring a bread knife, slice it up like a pie and pass out delicious goodness.

Of all the fine ideas in this thread, THIS is the one I absolutely have to try. Thanks!

Reel men fish on Wednesdays

So I'm going to go half French here: That's way too damn much cheese.

Wet stuff on the red stuff.

Join us in the Key Players Club

There is no such thing.

When I order a sub say and it gets 4-5 pieces of cheese I ask for 2 at the most.

Wet stuff on the red stuff.

Join us in the Key Players Club

I'd say the cheese isn't the problem.

Reel men fish on Wednesdays

Correct it's the amount.

Wet stuff on the red stuff.

Join us in the Key Players Club

So, you're only half French?

Reel men fish on Wednesdays


6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 400 degrees

In a saucepan, combine flour and sugar.

Stir in milk, butter, salt and vanilla.

Cook, stirring constantly, until mixture comes to a boil.

Pour into an unbaked pie shell.

Bake at 400 degrees for 5 minutes. Reduce heat to 350 degrees and continue baking for 25 minutes.

Let cool for 1-2 hours (otherwise it will be a bit runny/gooey.)

Five star get after it 100 percent Juice Key-Playing. MAN

I'm gonna try this.
I have never had one before but I liked the brown sugar pop tarts.

This is going to be great for the ACC.

My Canadian friend makes a pie very similar to this, but with maple syrup. It's delicious, and won a tightly contested bake-off that I would have won if I hadn't been lazy and made my own chocolate chess pie the night before instead of the same day. I won by a landslide the following year with a peanut butter-banana pie. I should probably find that recipe and throw it in this thread.

I notice the bake-off victories have gone to pies...

I am not sure what to do with my hands now

The Holyshit Burger, also called the "what the cluck?" Burger


Prepare your favorite burger. Cooked just shy of perfection. Top with your favorite toppings (cheese, mushrooms, caramelized onions, etc) leaving lettuce and tomato aside for now.

Place ontop of chicken skin that has been stretched out over cutting board and patted dry. Wrap entire burger and toppings carefully with chicken skin. Once tightly wrapped dredge in egg and then your favorite, seasoned powder mix for fried chicken. Drop into fryer or pot of oil at fryer temp, make sure to keep eye on it so it doesn't unravel. Take out once golden brown and delicious.

Let oil drip off.

Put onto your favorite bun or bread with rest of you toppings and condiments.

Bite, pause, say "holyshit" and enjoy.

Buddy of mine used to eat chicken skin sandwiches as a regular treat. First time he got his cholesterol checked, it was so high that the doctor sent a clinician to physically find him to bring him in for treatment and more tests. They said it was the highest they'd ever seen, and that the people testing his blood were amazed at the amount visible after the centrifuge that separated things out. Needless to say, a diet of twigs, leaves and berries ensued.
All that said, that burger sounds better than good, but I usually eat all the skin with my chicken.

Reel men fish on Wednesdays

At Christmas, my wife makes these to give as gifts to our game group.

Oatmeal Cream Pies

¾ cup all purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp baking powder
½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar

*Combine flour, baking soda, salt and baking powder in a medium bowl.
*In a large bowl combine butter and peanut butter, mix with electric mixer on medium speed until combined.
*Beat in butter and brown sugar until fluffy.
*Beat in egg and vanilla until just combined.
*Stir in flour mixture and oats until just combined.
*Chill dough about half an hour.
*Preheat oven to 350 degrees F or 176 degrees C.
*Drop dough by rounded teaspoons 2 inches apart onto cookie sheet.
*Bake for 8-10 minutes or until edges are light brown and center is set.

2 tsp hot water
¼ tsp salt
7oz marshmallow cream
½ cup shortening
1/3 cup powdered sugar

*In a medium bowl, combine hot water and salt. Stir until salt dissolves. Add marshmallow cream, shortening and powder sugar and mix until combined.
*Spread filling on flat side of one cookie.
*Place flat side of second cookie over to make a sandwich.

Pizza Burgers

Mix ground beef, chopped pepperoni, chopped mushrooms, shredded mozzarella, grated Parmesan cheese, and bread crumbs together.*

Form into patties.

Heat oil in a heavy frying pan. When the pan is hot add burgers. Sear well then flip. Flip again. Top with provolone cheese. Cover until cheese melts.

Toast hamburger buns. Spread one side of bun with spaghetti or pizza sauce. Add burger and enjoy.

*You can also add a bit of sauce to the burger mixture. I have found when I do this, the burgers tend to fall apart when you try to flip them.

2 time Longwood grad married to a Hokie.

I'm a chili guy. I've won a couple of contests with my "Breakfast Chili":

1/2 pound bacon, chopped (don't skimp. Use a good quality kind)
2 tubes of breakfast sausage (typically I use one hot, one mild)

1 package of pre-diced potatoes (Simply Potatoes* worked pretty well for me. Feel free to chop your own if you got the time. You'll probably need to cook them more before adding to the pot)
1 Large red onion, diced
2 cans of black beans, drained
Approx. 42 oz of diced tomatoes
2 cans of green chilies (if you have the fresh stuff, use that)
3-4 cloves of crushed garlic

Chili powder
Smoked Paprika
Cayenne pepper
Other spices/peppers/sauces to add heat (if desired)

Left over coffee
Maple syrup
Cornbread waffles

Cook the various meats. If desired, cook some of the bacon extra crispy for additional garnish. Use some of the leftover grease to fry up the potatoes. As this cooks, put all the Veggies and Spices into a crock pot. I don't really measure spices, so remember you can always add more but can't take it away. Once the meats are cooked, add the meat to this mixture. Add roughly a 1/4 cup of coffee and 1/8 cup syrup. This stuff is needed to create some great depth and balance to the end product. Add more liquid of choice if desired (I like less liquid in my chili so between the coffee and the canned tomatoes it provides enough for me) Cook for at least 8 hours on low, 4 on high.

For best results, add scrambled eggs to the chili upon serving, although I've done this the day before and had the eggs mixed before refrigeration and they held up fine. I think this would be awesome with a fried egg added fresh, just never done it that way. Serve with the cornbread waffle. Garnish with crispy bacon, cheese, sour cream, or whatever else you want.

* not a sponsor

2 tubes of breakfast chili (typically I use one hot, one mild)

I assume you mean breakfast sausage here, right?

Damn, you're right. I edited it. Leg!

Its a recursive recipe.

To understand recursion you must understand recursion.

For Christmas morning, I make two versions of baked French toast. They are quite different, but in both cases you prepare the bread the night before and let it soak. The result is a wonderful breakfast that doesn't involve much prep time in the morning. (Both recipes are adapted from

Overnight Blueberry French Toast

16 oz loaf day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries, divided
12 eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 tablespoon butter

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, beat the eggs. Add milk, vanilla extract, and syrup, whisk until thoroughly mixed. Pour over the bread cubes. Press bread into mixture. Cover and refrigerate overnight.

IN THE MORNING, about 90 minutes before you want to eat:
Preheat the oven to 350. Remove the pan from the refrigerator, allow to come to room temperature for 30 minutes.

Cover with aluminum foil and bake 30 minutes. Uncover, and continue baking 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, dissolve 2 Tbsp cornstarch in 1 cup cold water. Add 1 cup sugar and bring to a boil. Cook 3 to 4 minutes, stirring constantly. Add remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter.

Pour syrup over the baked French toast or serve on the side.

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

The wonder of this recipe is the reaction when the French toast is served. When you pull it out of the oven, you look at the top and think, "yeah, that looks pretty good." But when you slide the spatula under a slice and flip it over... well, see for yourself.

Pecan Praline French Toast

8 eggs
1 1/2 cups half-and-half
2 teaspoons vanilla extract
1 tablespoon dark brown sugar
1/4 cup butter, or more as needed
3/4 cup light brown sugar
1/2 cup maple syrup
3/4 cup chopped pecans
16-oz loaf baguette

The night before...
Slice baguette into 1-inch slices, enough to cover the bottom of a 9x13-inch baking dish (one layer only). Place in a large shallow bowl or 1-gallon Ziplok bag.

Beat eggs, then mix in half-and-half, vanilla, and dark brown sugar. Pour into bowl or Ziplok bag with bread and refrigerate overnight.

The next morning, about 45 minutes before you want to eat...
Preheat oven to 350. Place butter in a 9x13-inch baking dish in the preheating oven and allow to melt, about 5 minutes.

Swirl butter evenly over bottom of the baking dish. Sprinkle light brown sugar and pecans over the melted butter, then drizzle maple syrup evenly. Arrange soaked bread on top.

Bake in the preheated oven 35 minutes, or until French toast is cooked through and glaze forms on the bottom.

"Our job as coaches is to influence young people's lives for the better in terms of fundamental skills, work ethic, and doing the right thing. Every now and again, a player actually has that effect on the coaching staff." Justin Fuente on Sam Rogers

Anyone have chicken wing recipes not on a smoker? Cooking options are instapot, grill, oven pan of oil on stove.

Wet stuff on the red stuff.

Join us in the Key Players Club

My mom always makes these....

3 lbs chicken winga
6 TBS Louisiana style hot sauce (whatever your favorite brand is)
1 Stick melted margarine

Put wings in baking dish and bake at 325 for 35-40 minutes (until done). Place in bowl. Combine hot sauce and margarine. Pour over chicken. Cover and refrigerate for at least 3 hours. To serve, place wings in baking pan with sauce and bake at 425 for 10 minutes....

This recipe can be frozen.. Freeze before second baking

2 time Longwood grad married to a Hokie.

I haven't tried the sauce, but I have followed THIS RECIPE (link) for the baking and it's every bit as good as advertised to get the right texture.

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

Weber Kettle Pit Beef - Attempt #1

Cut :
3 lb. Eye of Round (The referenced recipe recommends top round)

2 Tablespoons + 2 teaspoons kosher salt (Remove salt if dry aging)
2 Tablespoons paprika
2 Tablespoons coarse ground black pepper
2 teaspoons dry oregano
2 teaspoons granulated garlic powder
1/2 teaspoon cayenne
See [1]

Horseradish Sauce:
See [3]

Remove all sliverskin, from the roast. Make the roast clean as possible.
Silverskin on the roast will result in slices that are tough to eat.

Apply kosher salt on the roast.

Dry-Age on a rack, refrigerated for 2-3 days.

Set up indirect cooker (offset smoker, pellet smoker) for 225/250, using just charcoal.
No wood.

Remove the roast from the fridge, brush with high temperature neutral oil (vegetable or canola).
Apply half the rub to the roast. Reserve the other half for searing the roast.

Indirect Cook the roast at 225 till it reaches 110.

Pull the roast at 110 degrees, wrap in double foil.

Prepare the cooker for high heat sear (as hot as possible), add coals.
Rest the wrapped roast until the cooker is ready.

Apply the remaining rub to the roast, sear on high temp, rotating/flipping the
roast as needed. 30-35 seconds per rotation.
Rest the roast for 20-30 minutes, wrapped in foil.

Slice the roast in half. Slice as thinly as possible. A deli slicer is ideal.

Serve on top of a Kaiser roll with thinly sliced onions and horseradish sauce.
The roll must be dense to stand up to the juicy slices of meat.


I used a Weber Kettle, 22 inch for the cook. The Kettle got too hot during
the cook. It reached 313 degrees Fahrenheit. The center of the roast was medium
rare. Ideally the center of the roast should be rare, and the ends should be medium.
See [2] for a temperature profile of the cook.

[1] Pit Beef on Weber Smokey Mountain

[2] The Cook

[3] Horseradish Sauce

Gonna try this Sun on my WSM for the Pittsburgh vs Baltimore game. Thanks for the recipe! Go Stillers!

"It's always great to beat UVA, that makes us all smarter and better looking for a couple days".

Let me know how it turns out! I've been thinking about how to improve the recipe. Also have some pictures that I need to attach to the post.

Biggest takeaway is removing the silver skin is vitally important. Do it with zeal and fanaticism.

2nd takeaway is go low and slow on your cook. Do a better job of temperature maintenance than I did on the kettle. Should not be an issue on the WSM.

I'm almost thinking for the Weber Kettle it might be better to sous vide the roast to 110. The use natural hardwood lump charcoal to sear the roast. Natural hardwood lump coal burns hotter and cleaner than briquettes. I worry about not getting that Smokey flavor if I sous vide it though.