Beast Feast Recipes

---

DEER SEASON PEPPERS

(that's if you GET a deer, if you don't then you're gonna have to use hamburger and then the name of the recipe will just be stupid, “Hamburger Season Peppers”' Really?)

PREP TIME: usually about 3 to 4 beers, time may vary

REAL TIME: ?

NUTRITION FACTS: no clue, don't care

4 large orange peppers 

(any color will do but you'll be missing the point of “Deer Season” peppers)

Ground venison (any ground beast will do) 2 big hand fulls (about 1 ½ lbs)

1 medium onion diced

4 cloves chopped garlic (I cheat, I use the minced garlic in the jar from the

grocery store)

Beast Feast Maine hot sauce of your choice or for a NOT hot dish use 

Beast Feast Maine Worcestershire sauce (I use BFM** Habanero Sage)

Cheese of your choice (block)

Cooked rice of your choice (about two cups) OR Quinoa OR

3 medium sized uncooked, grated, raw, peeled potatoes

Olive oil, about ¼ of a cup, I never measure, I just pour from the bottle

Shredded mozzarella cheese (get a good brand cause this is what goes on top)

9x9 disposable aluminum pan (get them at the grocery store, they're usually cheaper, sorry, less expensive than at the hardware/grill store.

FIRST:

Get a deer or trick a buddy into giving you some (if you use this tactic always get more than you need so you can have some for a rainy day, just sayin)

SECOND: dump a bunch of charcoal in the grill and set it on fire, when the coals are good and hot move them out to the sides of the grill all around making the shape of a donut (I have a Weber so this part is easy, if your grill is square shaped then your on your own trying to figure out to fit a circle into a square shape) add more charcoal if needed and get the temp cranked back up to around 350, put cover on (the grill cover, dude)*

NEXT: grind some of the beast (or have your buddy do it before he gives it to you) so you have about 2 big fist fulls. Gut the peppers, cut around the stem and pull out the guts or lop the tops off straight, don't cut the peppers in half (always get landowner permission to leave the pepper entrails if you gut the peppers on land other than your own). Take the ground beast and throw it in a big bowl, bucket, empty cooler or whatever you have handy that you can mix stuff in, add the sauce, use your discretion, your eating it not me, mash it all together, now throw the mixed up gob of beast in a hot skillet with some of the olive oil. diced onion, and garlic. Sir it a couple of times while its cooks, it should be done about the same time it takes to finish a beer. While the beast mixture is cooking, grate the potatoes, if you haven't already done so, WARNING, if you haven't already done this step, it could cause a delay in finishing your beer which could result in your beast getting cooked faster than you can finish your beer, for the inexperienced chef, this could throw off the timing for the entire recipe.

NEXT: move the cooked beast blend back into the bowl or whatever you used before, just wash it first, and chuck in the cooked rice OR whatever, not all 3, and mix it up. Now your ready to stuff the peppers, so go ahead, grab a beer, and start stuffing the peppers to the top with the completed beasty mix. Cut the cheese into ½ inch by ½ inch by 2 inch chunks (+/- depending on the size of the peppers) stick your finger into the pepper to make room for the cheese, push the cheese chunks down into the stuffed peppers, top off the cheese with more of the beast mixture to cover it. OK, now to finish these things, put a little oil in the pan and put the peppers in it, grab a beer and throw em on the grill. After about two beers they should be mostly done (I recommend checking on them once or twice to see how they are coming along, around the time you get the second beer, is usually about right). Just before you think the're done, top them off with the mozzeralla cheese and wait a few minutes before you pull them off. Remove from the grill when they're done and let them rest for a little while (not too long) just while you go pee. By now, if your not too full from all the beer, dig in!

SERVING IDEAS: bacon strips on the side, bacon strips, or you could try just plain bacon strips.

*OVEN METHOD: preheat oven to 350, bake approx 30 minutes till potato/meat mixture has no resistance from the potato when probed wih fork. 

** Beast Feast Maine

Leftover pulled pork ideas

Sometimes after we set a pig on fire and smoke it to peak deliciousness, and after all of our guests at our open houses have enjoyed it till their satisfied with the goodness, there is on occasion, some left over pork. Oh no! “What do they do with all that leftover pork?” you may ask. Rest assured friends, we have ideas, usually crazy ideas, but ideas just the same.

Here is one of them:

9 x 13 casserole pan works great for this, I like using the cheap, disposable, aluminum ones 'cause I hate doing dishes.

2 pounds+/- pulled pork

14 oz bottle of Beast Feast Maine BBQ sauce 

(you can't use any other kind on BBQ sauce, its not allowed)

we like to use Pit Masters Best, Sportsman’s Blend, 

or Beer-B-Que. Buy 2 bottles in case one just isn't enough.

2 cups +/- macaroni

½ stick butter

3 tbsp flour, we used white unbleached regular old flour 'cause 

thats all we had

milk, about 2 ½ cups (I like to use unsweetened almond milk)

4 cups (plus) shredded cheese, I like the mild cheddar and

Monterrey jack blend (“cause I don't have my own brand of cheese, you can use whatever kind of cheese you want, its allowed)

2 cups of your favorite stuffing mix, either herb or chicken 

flavor

Assembly instructions:

Preheat the over to 350 degrees (I have to write out the word “degrees” 'cause my keyboard doesn't have that little round thing that indicates “degrees”)

Pull the pork into smaller pieces if the pieces are too large and throw in the pan, add the Beasty BBQ sauce and stir it around to blend, not quite enough? Well that's why you got the second bottle, always thinkin ahead!

Cook the macaroni (Mac) in a decent size sauce pan till half done (semi soft) drain in a strainer and run under cool water to stop the cooking process, shake it around a little to drain all the excess water, set Mac aside for a little while, we'll revisit it in a few minutes.

“Cause I hate doing dishes, I use the same sauce pan that I cooked Mac in to blend the other stuff.

Melt the butter over medium heat, stir in the flour and stir until the mixture is smooth, add the milk, stir again until the mixture is “lump-less”. Add the cheese a fist-full at a time and keep stirring until smooth, if the cheese mixture looks too thick, thats “cause it is, add more milk.

When the cheese mixture is all blended and smooth pour Mac into the mix and stir till well coated, now pour all that over the pulled pork that you have in the 9 x 13 inch pan that has the generous amount of Beasty BBQ sauce on it (thank goodness you remembered to grab that second bottle wink wink )

DON'T BLEND IT!!! just spread the mac and cheese over the pork and Beasty sauce and smooth it out. Now sprinkle the stuffing mix over the top, the amount is up to you but I look to go heavy on the stuffing.

Put it in the preheated oven and heat it for at least an hour to get it warmed up, its already cooked so all you are really doing is heating it up. After an hour, the flavors have blended well and its a good temp to serve, let it heat longer if you want it hotter, its up to you.

Sorry we don't have a photo of the finished product but its not hard to visualize what its gonna look like. That truth is, I keep forgetting to take a pic when it comes out of the oven, and besides, it never lasts long enough after I take it out. I guess I could take a picture of the empty pan before I throw it away!

Hope you like it!