Here's another idea for all that leftover pulled pork that just won't seem to go away fast enough.
Grab a bunch of the pulled pork, about the same amount you would normally use for beef in your favorite lasagna recipe. Chop it into small pieces and throw it into your stock pot. Add pasta sauce and a mess of spices, whatever your regular recipe calls for, we used oregano, basil, granulated onion, granulted garlic, and minced garlic, then heat everything up to meld the flavors.
I used cottage cheese because I'm a “cheapskate” (ha get it?) an egg and some parsley, mix them all together, again, follow what your recipe calls for with regard to the amounts.
Here's the cheapest part, except for the old pulled pork, use spaghetti instead of lasagna! Layer it thinly on the bottom of the pan, then add the cottage cheese mixture, then the meat sauce, then repeat. After the last layer of sauce, sprinkle cheese, whatever kind you have on hand, (but not cottage cheese, that would be gross) I used cheddar.
Now remember, this is a Beast Feast Maine dish, so to really enhance the flavor of this cheapskate lasagna to make it taste like it has that expensive butcher shop spicy sausage in it, sprinkle some BEAST FEAST MAINE “Rustic Cabin” seasoning over the top.
I hope you remembered to preheat the oven before you started this project, I set mine at 350 degrees.
Start a fire in the fire pit.
4 lb. Rib Eye Roast
BEAST FEAST MAINE Tex Mex Moule' Rub
1/4 lb. Provolone Cheese
1/4 lb. Cooper Sharp Cheese - or other sharp cheese
Fresh baby Spinach
2 cups Water - or liquid of your choice
Remove any excess fat from the roast and cut the roast to "unroll it" as seen on the video. Liberally apply the Tex Mex Moule' Rub on both sides of the meat. Add a layer or two of the provolone over the meat. Cut the sharp cheese into chunks and place on top of the provolone. Add as much spinach as possible (alot will fall off - just keep tucking it back in). Roll up the meat as seen in the YouTube video and tie it up with kitchen string. Place the meat into the cast iron dutch oven and 1 cup of water - cover. After you have a nice bed of coals in the fire pit - plave the dutch oven directly into the coals and cover with more wood like in the YouTube video. Check the water level after 30 minutes - add more if needed- cover and check in another 30 minutes. Check the internal temperature of the meat - should be 120 to 135 degrees. Remove from the heat - let it rest for 10 minutes before carving.
For Indoor Method - Preheat the oven to 350 degrees and follow the same prep method as above. Place in the center of the oven and cook until the temp is 120 to 135 degrees - checking the water level at least once during cooking - remove from oven and let it rest for 10 minutes before carving.
5-6 quart crock pot
3-4 lbs of 80% hamburger
1-3 oz. of Beast Feast Maine GPS Rub
3 Large eggs (lightly scrambled)
2 (14 oz. ) bottles of Beast Feast Maine
Apple Maple Bourbon Grilling Sauce
3 cups (24 oz.) of lite beef broth
2 Tablespoons flour mixed with 1/2 cup water
Sprinkle 2 1/2 teaspoons of Beast Feast Maine GPS Rub onto three to four pounds of 80% hamburger. Add the three eggs and mix lightly to combine . Form quarter sized meatballs and put onto a greased sheet pan. Preheat the oven to 325 degrees and place sheet pan with the meatballs into the oven for 20-30 minutes or until the internal temperature of the meatballs reach 165 degrees, Take out of the oven and let cool.
Combine beef broth and flour mixture in the crock pot with 2 bottles of Beast Feast Maine Apple Maple Bourbon Grilling Sauce and mix well. Add the meatballs and toss till everything is mixed well. The sauce will thicken over time. Keep the meatballs on high for 2 hours stirring occasionally and then put on low till ready to serve.
MEAT TREATS PORK POPPERS (made with pork)
BURGER BITES (made with other kinds of ground beast)
A BUNCH OF GROUND BEAST (meat)
A MESS OF YOUR FAVORITE SAUCE (Beast Feast Maine sauce)
YOUR FAVORITE CHEESE
BACON ( amount doesn't need emphasis)
MINI MUFFIN TIN
MUFFIN TIN LINERS IF YOU WANT EASIER CLEAN UP
CRANK UP THE SMOKER AND REACH AROUND 325/350 DEGREES OR PREHEAT THE OVEN TO 350 DEGREES
MIX THE GROUND BEAST WITH THE SAUCE, LET IT REST IN THE FRIDGE TO BLEND FLAVORS (optional)
FILL MUFFIN TINS WITH THE PREPARED BEAST MIXTURE, ABOUT ¾ FULL
CUT THE CHEESE INTO ½ INCH (give or take) CUBES
PRESS THE CUBES INTO THE BEAST
COVER THE CHEESE WITH MORE BEAST
CUT THE BACON SLICES INTO 1 INCH PIECES AND PLACE A PIECE ON TOP OF THE LITTLE PILES OF BEAST
COOK FOR ABOUT 30 MINUTES, IF YOUR USING AN OVEN PLACE ON THE TOP RACK AND TURN THE BROILER ON FOR THE LAST 3 TO 5 MINUTES TO CRISP THE BACON
(WARNING- remove from smoker or oven before attempting to eat)
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
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.
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
BAKED STUFFED LOBSTAH
BEAST FEAST MAINE STYLE
Things you'll need:
2 two lb LIVE Maine lobstahs ( I like just 1 big one)
2 ½ sticks butter (not margarine)
8 to 12 oz haddock or other white fish (chowdah fish works fine)
2 red bell peppers diced, don't cook em
1 cup parmesan cheese, shredded or shaved, (not the junk from the
4 cups Ritz crackers crushed up
2 cups Panko bread crumbs (unseasoned)
White wine (you only need ½ cup, the rest is for you so get a good one)
2 tablespoons Beast Feast Maine ROCKY COAST SEASONING
2 tablespoons Beast Feast Maine CHAD'S OBSESSION hot sauce (optional)
1 lb crab meat
½ cup clam juice
Things you'll need to do:
Melt 2 sticks of the butter and mix with the crushed crackers, panko, crab meat, fish, and red peppers, use the clam juice to moisten, at your discretion, if the mix is too dry. This is most likely more stuffing than you will need so put the remainder in a small baking dish and cook alongside the lobsters, it makes a great side dish, don't cover it.
Preheat the oven to 350 or the grill/smoker to 325/350 degrees.
Now its time to KILL THE LOBSTAH!
The preferred method is to lay the lobstah on its back and insert a knife into the head to pierce the brain, then draw the knife lengthwise toward the tail, be careful not to cut completely through the shell. Grasp the lobstah with two hands and crack it open, remove the entrails, discard them, then rinse the lobstah under cold water.
Drizzle some of the hot sauce and melted butter into the lobstah (hot sauce is optional) or butter mixed with the Rocky Coast seasoning, then loosely pack the stuffing into the cavity of the lobstah from head to tail, don't be stingy, mound it right up!
Here's another option; remove the claws and boil them till done, remove the meat from the shells and place the meat on top of the stuffing prior to putting the lobstah in the oven/grill/smoker.
When the stuffing has a crispy and browned appearance, approximately 25 to 30 minutes remove the lobstahs from the heat and let them rest for a few minutes before serving. Melt more butter with Rocky Coast seasoning and drizzle it over the stuffing
CHORIZO CHICKEN STEW
STUFF YOU'RE GONNA NEED:
4 tablespoons of butter, not margarine
3 large carrots cut into coins
3 celery stalks, chopped into medium sized pieces
2 tablespoons BEAST FEAST MAINE CHORIZO SEASONING
3 large cloves of garlic, chopped
1⁄4 cup all purpose flour
2 lbs boneless, skinless chicken breast cut into 1 inch +/- chunks
6 medium potatoes cut into 1 inch cubes
1 small rhutabagas cut into 1 inch cubes
1 medium onion, chopped
7 to 8 cups chicken broth, I make my own so there isn't so much sodium in
1⁄4 cup olive oil
1 cup red bell pepper diced
1⁄2 cup Pablano or Jalapeno pepper diced
Sea salt to taste (optional, I don't add salt, doctor's orders) Cast iron dutch oven or large stew pot
Heat the dutch oven or pot on the stove over medium heat and melt the butter and add 2 or 3 tablespoons of olive oil to it.
Add 1 tablespoon of the Chorizo seasoning to the flour and coat the chunks of chicken with the flour.
Brown the chicken in the hot butter/oil, when browned, remove the chicken and set aside, keep the drippings in the pot.
Add the onion, garlic, and celery and stir fequently so they don't burn, when sightly softened add about 1 cup of broth.
Simmer till the broth begins to thicken a little then add the remaining broth, remaining flour and Chorizo, carrots, rhutagas, and chicken with any drippings from the pan.
Simmer 15 minutes then add the potatoes and peppers.
Reduce heat to medium/low and simmer till veggies are to desired consistency.This is a long form text area designed for your content that you can fill up with as many words as your heart desires. You can write articles, long mission statements, company policies, executive profiles, company awards/distinctions, office locations, shareholder reports, whitepapers, media mentions and other pieces of content that don’t fit into a shorter, more succinct space.
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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
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!