Tracey Ramsey's Easy Deer Jerky 1 to 1 1/2 pounds deer roast (or lean beef roast, if preferred)


1 cup Daddy Hinkle's Liquid Marinade 1Tablespoon coarse ground pepper (or Daddy Hinkle's Cracked Pepper Blend) 1 teaspoon cure 1Tablespoon Daddy Hinkle's Original Blend


Prefreeze your meat to make it easier to slice. Slice meat about 1/8th of an inch thick for a li le thicker jerky (your preference).


Place meat into a mixing bowl.


Pour all ingredients on top and mix by hand, let soak for 1 hour. Spread meat out on dehydrator for 9-to-10 hours.


Slow Burn Sliders 1/2 cup ChocBeer


1/2 cup Shawnee Mills All-Purpose Flour 1/4 cup Hiland Bu er 2 eggs 6 8 oz chicken breasts, grilled then refrigerated 1/2 cup ready to eat sun dried tomatoes, diced 1/2 cup unsalted or lightly salted cashews, coarsely chopped 1/2 cup diced red onion (if onion is strong reduce to 1/3 c.) 1 stalk celery, diced 1/2 cup Garden Club Mayonnaise 1 teaspoon Daddy Hinkle’s Spicy Pepper seasoning and rub 1/2 teaspoon paprika Roma tomato slices


Choc Puff s: (This name comes from a local Oklahoma beer called Choc beer. Any beer can be subs tuted.) Preheat oven to 400 degrees. In a saucepan, melt bu er, add beer and bring to a boil. Remove from heat, add fl our and s r un l it pulls from the side of the pan and into a ball. Allow to cool 5 minutes. Add one egg, mix thoroughly then add second egg and mix thoroughly. Drop by spoonfuls onto parchment lined cookie sheet. Bake for 30-35 minutes un l golden brown. As soon as possible, move to wire cooling rack and cut in half (like a hamburger bun) while s ll warm. Place back together and allow to cool.


Chicken Salad: Dice cooked chicken, put in large bowl. Toss in diced celery, sun-dried tomatoes, onions and cashews. In a small bowl mix mayonnaise, Daddy Hinkle’s Spicy Pepper seasoning and paprika. Add mayo mixture to chicken mixture.


Put a heaping scoop of chicken salad on bo om puff . Top with tomato slice and then add top bun. This will make 12 to 18 sliders depending on the size you make the bun. These can also be made up to 24 hours in advance (the chicken salad is actually be er this way). Just wait one hour prior to event to assemble.


Red Earth O'riginal Ribeyes with Glaze 4 (8-10 oz) Oklahoma beef ribeye steaks


1 (1.5 oz) pkg. Daddy Hinkle’s O’riginal Dry and Liquid Seasoning 1/2 cup red onion, diced 1/4 teaspoon minced garlic 1/2 cup coca cola 1/2 cup packed dark brown sugar 3/4 cup white grape juice 1 Tablespoon Garden Club Apple Cider Vinegar 1/3 cup teriyaki marinade & sauce 1/2 teaspoon Tabasco sauce 1 Tablespoon cornstarch 1 Tablespoon water


For Steaks: Sprinkle a light coat of Daddy Hinkle’s dry on both sides of steak. Press it in. Evenly drizzle Daddy Hinkle’s liquid marinade as desired on both sides of steaks. Let steaks rest at room temperature for about 20-30 minutes. Grill steaks over hot coals or gas grill to desired doneness, turning once.


For glaze: While steak is marina ng, bring all glaze ingredients except cornstarch and water to a boil over high heat. Reduce heat to medium and con nue to cook glaze un l reduces by half of the original volume, s rring o en. S r cornstarch and water together in a small bowl. S r into glaze un l mixture thickens slightly. Remove from heat.


Place each steak on a serving plate. Serve glaze on steaks or in small bowls as desired. Serve immediately. Serves 4.


Aji (ah-hee) Colombian Salsa with a Twist 2 cups fi nely diced tomato (2 medium to large)


1 cup fi nely diced onion 1/2 cup fi nely diced cilantro 1/4 cup fi nely diced garlic 4 Tablespoons lime juice 1/4 cup vinegar 1/4 cup water 1 Tablespoon Daddy Hinkle's Ho er'n $700 dry seasoning 1 teaspoon salt (to taste)


In a large bowl mix vinegar, lime juice, water, Daddy Hinkle's seasoning, and salt. Add the tomato, onion, cilantro, and garlic and mix well. Mix for a few seconds in a blender or food processor if desired. Add more Daddy Hinkle's if you like more heat and salt to taste. Store in refrigerator.


Con nued on next page February 2016 - 15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132