podcast interview with Jack Greene a long time member of the Grand Ole Opry. Singer of "There Goes my Everything" Also podcast interview with Jack Green's manager about release of "Walking the Floor Over You"
Why do cows moo?
Citrus dressing of any kind makes grilled chicken taste great
St. Patrick's Day with Guinness Irish Beer BBQ Sauce
Kent Whitaker, Author of this Chocolate Covered Strawberry Post, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at: The Deck Chef, on Facebook, or Instagram, and Twitter. Chocolate-covered strawberries and Valentine's day go together! The combination of flavor, texture, and sweetness make for a perfect treat. It’s decadent enough to satisfy a craving and yet we can munch down on them without worrying about calories from the chocolate… because calories don’t count on February 14th! Sadly, the calories still count, but why not enjoy the moment! The great thing is that you can make these on your own as a surprise for a loved one. Or, you can make them as a couple, and the recipe can be kid-friendly once the chocolate is melted. Don’t Stress about Melting Chocolate First, don’t worry about melting chocolate. Simply follow the directions on the packaging! Just make sure you purchase melting chocolate for making candy. The package will be marked and in the baking section of your grocery store. Sometimes it’s called “bark” chocolate. If you are comfortable using a double boiler, then go that route. If not, almost every package has directions for using a microwave. And, if you don’t want to melt chocolate and let it re-harden, a simple squeeze bottle chocolate drizzle never made anyone mad! Prep the Strawberries Here’s the secret to making chocolate covered strawberries and it’s not the chocolate! It is the strawberries! To be exact – it is the moisture in the strawberries! People may think they did something wrong with melting chocolate because it does not stick to the strawberry! That may be because the strawberries are moist or wet. Make sure when you rinse and remove excess stems that you allow them to completely dry. And, avoid slicing the strawberries. You want a dry, whole strawberry. One note – leave some of the green at the top of the strawberry, but remove any excess or browned pieces. The Process – Simple! Ok, you have your clean and dry strawberries and some melted chocolate. You also have your sprinkles ready… what’s next? Here’s the trick! [...]
Magician Mike Van De Carr has become a caricature artist because of COVID ... and he is making more doing this and having a lot of fun. *********************** Mike Van De Carr - is self employed and works as a Corporate Magician BIG Value, BIGGER Fun & The BIGGEST Bang for Your Buck Phone: (816) 288-3303 Will perform in these states: ALL Have own equipment E-Mail Check out our Podcast with Mike as a self employed Comedic Magician
Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. Halloween .........is always a fun time of year but due to the way things have gone in 2020 trick-or-treating may be a little bit different. That means it may be time for a few ideas on making treats at home! So, why not take advantage of some of the Halloween favorites available at stores right now… such as Candy Corn! Yep, It’s time to put some Halloween candy fun into your homemade cookie and treat recipes starting with a few ways to make Candy Corn Halloween Bark. If you are familiar with candy bark served up during Christmas and the Holiday season then these versions will be a snap! Basic Halloween Candy Corn Bark This recipe is your base recipe for your Halloween bark. Once you have this simple three-four ingredient recipe down then the rest of the ideas mentioned below will be easy to prepare. Ingredients 24 oz vanilla-flavored candy coating (white bark), broken up into small pieces. 2 cups pretzels, broken up. 2 1/2 cups candy corn candy (traditional color) A few drops of oil if needed First, prepare a cookie sheet with sides, or a large baking pan, with non-stick spray, non-stick foil, or waxed paper. Next, use a large microwavable bowl to melt the white bark candy coating as directed on the packaging. Some brands may call for a drop or two of oil if needed. The directions will probably be to melt in short bursts then stir and repeat as needed. Then, stir in pretzels and 2 cups of the candy corn and mix well. Working quickly before the mixture sets, spread evenly over your prepared cookie sheet or baking pan. Sprinkle remaining 1/2 cup candy corn evenly over top; press in lightly. To finish, let the mixture rest and set for about an hour then break into pieces for serving! Done! – Now here’s where the fun begins! A Few Over the Top Ideas for Candy Corn Bark! Let's expand the basic recipe with a few tasty ideas that still have a Halloween feel starting with Pumpkin colored bark! Start all of [...]
What’s the Best Grade of Steak for Grilling? It seems that meat prices, such as steaks, are always on the rise and that’s even truer due to processing plants shuttering temporarily due to COVID-19 concerns. So it’s a good time to have a better understanding of the different ratings for beef. Just in case you were wondering, there are eight different beef quality grades! Who knew? This explains why a ribeye in one section of the meat counter is one price and a similar-sized cut a few steaks away is more expensive. Of course, you can factor in the weight and the thickness of each steak when pricing. But there’s a good chance that one row of those ribeyes in the meat counter is one grade while the ones a few rows over are a different grade. The lower grade, the lower quality of the cut. What Determines a Grade? So, the basic question is what determines the grade of steak or beef in general? The USDA has eight beef quality grades. Surprisingly, the grades are based on only two main things. The first is the degree of marbling (aka intramuscular fat) in the beef. The second is the maturity, estimated age, of the animal at the time of slaughter and processing. Most Common Grocery Store Grades Don’t worry, you don’t have to remember all eight grades of beef. When it comes to grilling steaks or slow baking a roast, then the number of grades is only around three. That’s unless your buying steaks from a sketchy van with a built-in freezer parked in some parking lot… then you may need to know the lower grades! Here’s how those three grades three break down according to the Cattleman’s Beef Association. PRIME – Most Expensive Prime beef is produced from young, well-fed cattle. It has abundant marbling, is produced in smaller quantities than other grades, and is often sold in hotels and restaurants. Prime roasts and steaks are excellent for roasting, grilling, or broiling. CHOICE Choice beef is high quality and produced in highest quantity, but has less marbling than Prime. Choice roasts and steaks, especially from the rib and loin, will be very tender, juicy, and flavorful. They are suited for roasting, grilling, and broiling. Less tender cuts are perfect for slow-cooking. SELECT Select beef is slightly leaner than Prime and Choice because it has less marbling. It can lack some tenderness, flavor, and juiciness as compared to the higher grades. Select grade beef often benefits [...]
