Redneck Hippie Romance

Don’t try to tell me country music ain’t the best!

Wylie’s Winter Ale Bison Stew

Thanks to for this. I wonder if WinnCo carries bison?

Wylie's Winter Ale Bison Stew.

Wylie’s Winter Ale Bison Stew

1/4 lb bacon
2 lge onions, thinly sliced
1 tbsp granulated sugar
2 cloves garlic, diced

200 gm crimini mushrooms

1 cup flour
1 tbsp dried thyme
1/2 tsp freshly cracked pepper
1 tsp kosher salt
3 lbs stewing meat cut in cubes (I used 1 lb bison and 2 lbs beef)
olive oil as needed
12 oz Granville Island Winter Ale Beer
12 oz beef broth
1 tbsp worcestershire sauce
2 bay leaves
4 cloves
1 tbsp fresh rosemary, coarsely chopped
4-6 medium potatoes, cubed
4-6 carrots, chopped


Preheat oven to 325° F.
Coarsely chop bacon and fry in a large skillet over medium heat until crisp. Remove bacon and leave the drippings in the pan. Add the onion and reduce heat to medium low. Sprinkle sugar over and continue to stir over low heat until the onion browns and is caramelized and soft, adding garlic cloves in the last few minutes of cooking.

Remove onions and place in a strainer over a bowl to catch the drippings if there are any (depending on the amount of fat in the bacon, I didn’t have any). Add olive oil as needed and toss in the mushrooms, cooking until browned. Remove mushrooms from skillet.

Mix the flour, thyme, salt and pepper in a medium-sized bowl. Add a splash of olive oil to the skillet and turn on medium high heat. Dredge, to coat, all pieces of beef and add them to the skillet and brown. Stir and turn the meat cubes to brown all sides. Take care not to overcrowd the skillet so that beef cubes can brown properly. Repeat for each batch, adding olive oil as needed to the skillet. As each batch of meat is browned, place in an oven-proof skillet.

When all the beef is in the casserole dish, add some of the winter ale to the skillet. Add back the bacon bits and bring the heat to medium high to deglaze the pan.

Add the onions to the meat in the casserole dish, then pour the beer and bacon mixture over top. Add the remaining winter ale and the rest of the ingredients, from the beef broth through to the carrots. If needed, add additional broth if more liquid is required.

Cover and bake at 325° F for about 1 hour and 30 minutes until beef is cooked and vegetables are tender.

Serve with a hearty loaf of bread to mop up the sauce and remove bay leaves and cloves, if possible.

Adapted from Cooking with Guinness

Still On Vacation: So Why Am I At Work?

For all the perks my job allows me, this is one that chaps my hide a bit! Anytime there is a home sports event, it has to be worked. No don’t get me wrong, I get compensated at time and a half, and i am now at the point that I can once again take the coin, instead of the time. Seeing that I must accrue comp time in order to coach my golf team in the spring. And for those of you who know me, golf is a major reason I am still on this job.

So I guess I just reminded myself that working a few hours over the Christmas break is well worth it. What would I be doing anyway? Playing golf and or drinking beer. I still have five days left to get my fill in. Seeing that the return from Christmas break always is the kick off for me to hit the weights, and tread mill even more than normal. I gotta continue to look smooth while on the golf course, even though it is a bit hard to see me when I am in the trees, or the sand trap.

Lastay’s jerk chicken via the

Lastay's jerk chicken.

Lastay’s jerk chicken

Posted by: lastay on: January 2, 2012

* In: Food and drink, Recipes founded in passion
* Comment!

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper

1 to 2 Tsp of the following (to taste)
-ground cinnamon

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
2 cups beer preferable red strip
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.
pass me a beer please

Perfect Jamaican lunch

Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. or you can cook it the authentic way and Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.

Use a tong (or something similar) to hold the chicken in place whilst chopping.
Serve with festival and salad or rice and peas or bread and the jerk sauce left over for dipping.

A Hillbilly’s Christmas List: Most Of This Stuff Is Yet To Be Invented

There is probably a very good reason these product are not around. I will let you be the judge.

Brown, reversible underwear. Tell me this does not solve almost all of the issues that arise come laundry time.
A belt buckle with a can/bottle opener on the back. This does exist because the hillbilly had one as a kid. I would come home from school, grab a bottle of pop, some cookies, and head out to the field with my dog, and sit under the tree. This was before the twist off bottles. Me and the dog would share swigs, and cookies, and for dessert I usually had a Blo-Pop that we would also share. I never thought about the pup getting cavities until now.

Three rolls of duct tape. Hey, this needs no “splain” Lucy. This stuff can be used by plumbers, and gut surgeons. From astronauts to wrecking yard workers. If Duct Tape was president, the country would be shits and giggles, and full of free beer.

Jeans with extra material around the inside crotch area. Because no matter how us guys wiggle, and dance, shake, and pull, the trouser trout always becomes a sharp shooter with the last drop. Then we are stuck trying to find a way to dry the spot before leaving the pee-shack.

Lastly, I want an enclosed, refrigerated beer holder in my truck. I hate when I have a beer riding commando with me, and I get stuck in traffic. He can’t go back to the cooler, because once they make the major league, it is against the beer code to demote. So this product would plug into the lighter, something that newer fancy horseless buggies either don’t have, or are used to charge something owned by metro-non-sexual dudes.

Ok, this is my list for now, but it is nowhere near complete. I still have 10 days before Santa-Billy stumbles down the chute, for his pork rinds and Keystone.

Scratchin My Rear Drinkin’ Beer And Roastin Varmints: Is There Anything Better?

Thanks to my friend Uppity Woman for this tip!

Three Possum Recipes
Possum and Taters

1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

Stuffed Possum

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.


Cajun Possum Chili – NUCLEAR HOT !!!

Tomatoe Sauce (depends on possum)
1 tsp.-1 cup Chili Powder (Depends on Taste and possum)
1 Large possum or 3 small (If you ran over the possum better make it 4)
1 large pot or two large ones if the first isn’t enough.
5-10 chili peppers (depends on taste and possum)
5-10 red peppers (depends on taste and possum)
5-10 jalapenio peppers (depends on taste and possum)
How ever much Cayenne Pepper you like, it depends on your taste and possum.
1 tsp. Black Pepper
a pinch of salt
Chili Beans for extra flavor
And whatever other ingredients that are hot and spicy you would like to add.

1. Skin possum(s)
2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, Go ahead.
3. Put some tomatoe sauce in the pot(s). Then add the possum.
4. Chop peppers
5. Skip step four if you don’t want chopped peppers; it doesn’t matter.
6. Put the rest in and let set for a long dang while.
7. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner.
8. Serve. Enjoy
9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner.
Serving size of Meal-depends on how much you put in and on the possum.

Warning-You’re a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom. May cause burned tongues and mouths. May cause severe indigestion!! —Anonymous

Dave Baker
Lakeland, Florida

Collected by Bert Christensen
Toronto, Ontario

Like Mr. Sinatra Sang: I Did It My Way

Well, let me change this to the present tense; “I am doing it my way” This is to say that if I am going to make this tangled relationship between food, conservative views, and my ever beloved, and most sacred BEER, work, I am going to have to find some recipes that fit my lifestyle and reputation. So this is really going to be a barrel of rusted, and tangled barbed wire…NOT.

When it comes to cooking, I really don’t do it. I pretty much mold my outdoor grilling menu to fit the indoor options. So instead of the chicken,pork,beef, zucchini, and baked tators Occupying Grill Street, they instead get their marching orders to Occupy Frigidaire Street, or Crock Pot Avenue. The only constant is the 12oz Beer Force that patrols the area in order to keep everyone, that’s me, happy.

So the Hillbilly is calling on his new, and very well liked Foodie-Nation friends to give me some recipes that are extremely spicy, and down right as hot hog snot on a July afternoon in Death Valley. And hot enough to make my Hillbilly buddies curse me the morning as they are dropping off “Obama in the Brown Room.” See, I am really starting to make this work!

All amount of heat is welcome. Large, slow cooking flesh is my favorite items, as it allows for maximum time to spend with the Suds Patrol. The recipes must also allow for leftovers, or a better term would be “Right Overs” because they are good buddies with that hard ass officer “Hang Over.”
And Elvis! Sing along.

Things That Should Break But Don’t

As I was enjoying my commute to work the other morning, an interesting thought began to bounce around my dome like an empty, wind-blown beer can in the bed of my 1974 Ford truck. Why is it that everything on your vehicle can go on the fritz at some point, except the “shut the door stupid the key is in the ignition buzzer”? I have a buddy who owns a wrecking yard, and there are cars that have a hood, trunk, and two-wheel, and if you pry the door open, and insert the key, the buzzer will sound even sans battery!

Thank goodness my truck pre-dates all that gobbledygook. My interior light is the most advance tech I have. I still have to track my mileage for the oil change. No ding ding informing my tires are low on air, or the wiper fluid needs to be filled. How the heck did folks ever care for their vehicles before the computer age? That’s right, we did it the old fashion way; we paid attention to details.

It is also nice to be able to open the hood of my truck and know what I am looking at. Most vehicles don’t have identifiable engines any more, they have something that looks like a cross between a N.A.S.A. concept rocket engine, and a 4ft by 4ft computer chip. How the heck do you work on that without a PhD in Physics? And you could not drink beer under the shade try while you were working either.

My next major upgrade on the truck will be a stereo. I have held off because there are those evil people who take great joy in stealing from others, what they refuse to earn themselves. And no, it will not be an 8-track!

Colorado Kool Aid

Here are a couple of songs dedicated to Friday!

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