Hello And Welcome

We are so glad you are here, join in have some fun

Tuesday, March 22, 2011

Pork Barrel BBQ

In recent months Men’s Health magazine has been searching grocery store shelves across the country in pursuit of a healthy shopping list comprised of the healthiest and tastiest foods for men. After comparing nutrition labels and conducting head-to-head taste tests among top BBQ sauce brands, Men’s Health selected Pork Barrel BBQ Original BBQ Sauce as one of “The 125 Best Foods for Men.”

The November 2010 issue of Men’s Health highlights the magazine’s feat of tasting, testing, and ranking thousands of grocery store products to find the healthiest, tastiest foods for men. Of the thousands of commercially available BBQ sauces available, Men’s Health selected Pork Barrel BBQ’s Original BBQ Sauce as an “essential item” for grocery shopping lists.

Earlier this year, taste testers and sauce aficionados with Men’s Health blog selected Pork Barrel BBQ’s Original BBQ Sauce as their number one go-to grilling favorite.

“Our Pork Barrel BBQ Original BBQ Sauce is made of all natural ingredients with no preservatives and is sure to give the food at your next BBQ the perfect smokin’ kick,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “It is a tremendous honor to have Men’s Health name our BBQ sauce the best BBQ sauce for men and recognize our efforts to produce an all natural and nutritional gourmet BBQ sauce at an affordable price.”

According to Men’s Health, with only 35 calories,

Pork Barrel BBQ has quickly become the preferred BBQ sauce for the backyard BBQ’er. Since the company started selling BBQ sauces in 2009, all types of BBQ’ers – from competition smokers to casual grillers – have taken notice of their sensational sauces. Pork Barrel BBQ’s Original and Sweet sauces have taken home numerous top awards from the Kansas City Barbecue Society and Memphis in May competitions, including winning the “People’s Choice” award at the prestigious annual Safeway National Capital Barbecue Battle in Washington, D.C.

One year after their appearance on the ABC and Mark Burnett reality show Shark Tank, the company has experienced huge growth, and their Pork Barrel BBQ Sauces and Spice Rub are now carried in over 1,000 stores in 38 states. The first Pork Barrel BBQ restaurant will open in the Del Ray neighborhood of Alexandria, Virginia later this fall.

People nationwide can try these award winning sauces for themselves by purchasing them local grocery stores such as Safeway, Whole Foods, Savemart, Schnucks, Wegmans, Harris Teeter, and Bloom. To find stores near you that carry Pork Barrel BBQ products, visit the online store locator and interactive map at http://www.porkbarrelbbq.com/store-locations.

For recipes and BBQ tips, visit http://www.porkbarrelbbq.com/recipe.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 38 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the “People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society BBQ competition accolades. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter.

Monday, March 21, 2011

Beef cattle industry in our industry experts conspiracy Sustainable Development – beef industry, bee
March 9, 2011 By jdsouthe Leave a Comment (Edit)

Article by jekky

not long ago, held in nanyang city, henan, china development forum on the , , famous entrepreneurs, experts gathered to analyze the present situation of china’s cattle, our conspiracy scale, intensive, industrial sustainable development. present situation analysis?? establish to develop new ideas around the china agricultural university, associate professor cao binghai “beef industry r & d in china and the developed countries the main gap and strategy” launched a discussion of this proposition, the purpose is to discover gaps, identify the causes and strive to catch up, to provide decision-making reference, which embodied the national technology systems labor of 562 members. in the report, cao binghai that the mainstream of china’s beef is in the “introduction” phase, mainly in the “cattle, slaughter facilities and meat quality and safety of the concept” three other aspects of basic also “nothing segment. ” in addition, compared with developed countries, china’s beef the innovative use of resources, there are gaps in breeding, husbandry and nutritional regulation of the slow progress in technology, cattle veterinary medical research has not been the original innovation, industry, lack of medical service system, post-mortem treatment safety and meat quality control technology should be strengthened, economic and technological development of beef a low level of technical service network does not sound beef cattle. in view of this situation, cao binghai that china should vigorously promote the beef division cooperation increase the promotion of team building the first line of research to improve technology to promote effective mechanisms and approaches to enhance long-term and focused investment, strengthen international cooperation, international cooperation in the establishment of a special fund, to go abroad for the beef basis. professor zhang yuejie jilin agricultural university, entitled ” financial crisis on the impact of china’s beef industry “report that the direct inhibition of the financial crisis of our beef export demand, but also reduces the demand for domestic beef. in addition, the financial crisis on china is also the total supply of beef and beef farmers have had some negative effects. however, the financial crisis does not fundamentally undermine our country’s beef , although the negative impact brought about, but also brought opportunities for development, beef to fight for state funds and preferential policies to seize the from the supply source changes strengthen the improvement of beef cattle germplasm to strengthen the safety of beef production management system, and ultimately the health of beef for sustainable development. food safety ?? take large-scale industrial development path capital group and deputy party secretary of agriculture fan xueshan a report entitled “china’s dairy production system and security control” of the report, explained the significance of the implementation of standardized system and the capital of high-yield agriculture and dairy group management model, on the beef cattle enterprise has great reference. as with the first animal known as the milk, fan xueshan that can not raise cattle the way to raise beef cattle, nor can be used to support a means of dairy cattle; and one a model of china’s dairy farming is definitely not mainstream, to lead farmers from individual to individual farmers, farmers direction, scale, intensive, industrial farming road. forum, the most eye-catching scene from ireland food board breiffinikennedy, as the council’s asian chief, he illustrated introduction to the status of the irish beef industry and production technology, that ireland dairy products and beef export success, the key is high-quality cattle. breiffinikennedy the report be thinking of breeding the same scene recognition. nanjing agricultural university professor peng zengqi entitled “current situation and prevention injection of beef,” reports that cattle slaughter process to standardize and strengthen market supervision, strengthen the training of practitioners and consumers of beef cattle industry quality and safety awareness, and organize expert training team to conduct the business of the relevant personnel quality beef, beef grading of such knowledge separate training; in addition, through various media to publicize methods of identifying beef injection, how to buy high-quality beef, guide consumption the health consumer, the tough fight lay eliminate beef injection.

Wednesday, March 16, 2011


Bacon Cheddar Waffles

1 large egg

* 1 Cup of milk
* 1 Cup of sour cream
* 1 Tbsp. melted butter or margarine
* 2 Cups Martha White all purpose flour
* 1 1/2 Tbsp baking powder
* 1/2 Tsp salt
* 8 pieces of crispy bacon crumbled
* 1 1/2 Cups shredded cheddar cheese

1. In a bowl,whisk 1 egg

2. Add The
1 Cup of milk
1Cup of sour cream
1 Tbsp. of melted butter or margarine

3. Stir in:
2 Cups of flour, 1 1/2 Tbsps baking powder and salt

4. Mix well.

5. Stir in:
8 crispy pieces of crumbled bacon strips
1 1/2 Cups of shredded cheddar cheese

Pour batter onto a hot waffle iron.

Cook until golden brown.

Serve with: Maple syrup

A very hearty waffle that’s fairly easy to make.http://www.southerncountrycooks.com/wp-admin/plugins.php

Thursday, March 10, 2011

Amazing Cook Book

Hey folks this is a cool Cookbook; I have tried it with much success.  You can make all of your restaurant favorites right at home for a fraction of the cost, and impress all your friends. Check it Out Here and you won't even have to pay full price like I did.Click Here!

Cajun Chicken – Chicken Fricassee

Chicken Fricassee
This is a simple recipe, it only takes say 30-45 minutes prep time and it cooks in 4-5 hours, but the longer you keep it cooking the more flavor you have. Do not let the prep scare you it is simpler that it sounds. I am just trying to be through, and well defined, so that is it well understood.
Cut veggies as described below
1 large whole Onion
2 bunches of Green
1 bunch Parsley (cut these with kitchen scissors)
1 Green Pepper
1 Jalapeno Pepper
Set this column aside for later
1 chicken leg and thigh (per person)
1 ½ cup oil
1 cup flour
1 Tablespoon Hungarian Paprika
(this has more flavor, less heat, it is also darker in color)
Salt and pepper to taste
1 Tablespoon of chicken seasoning
2 cloves garlic or 2 Tablespoons garlic in a jar
2 Cups of Water
1 Cup rice cooked (per person) serve on the side. Cover with the Rue.
Wash above ingredients, chop (except parsley) into Small chunks about ½ inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalapeno pepper.
Now take a large skillet, cast iron if you have it, if not that is ok. This is called Rue. Add oil and flour, stir well over high heat. Stir constantly. Keep on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it is a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the cut up veggies and MIX well. Cook an additional 5 (five) minutes. This mixture will be thick,
Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. 1 layer of chicken take ½ of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add 2 cups of water cover and cook 4-5 hours until chicken falls off the bone.
Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.
NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked.
You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wonderful compliment to this dish, but it can be server with regular or brown rice)
Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.
Please look for the Dirty Rice recipe, it is a wonderful compliment to this dish, it should be under Food > Recipes I am also the author of that article.
About the Author
Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design If you want to see nice, things for your kitchen click the link. www.decorforhouses.com Chicken Fricassee

Monday, March 7, 2011

Shrimp Gumbo with Dried Tomatoes  
As will so often happen here in the south  Mother Nature will try and trick you into believing winter is over, and every time I fall for it. This weekend was warm sunny ,for the most part with spring flowers blooming and dreams of cooking on the grill , This morning its 32 degrees and a cold northern wind blowing, Oh Well.
So the dreams of Coconut Shrimp and grilled veggies have Changed to Shrimp Gumbo, Warm soup, gumbo or chowder is always welcome on these cool days.

Serving: 6 to8 or 4 Fatboys
Preparation time: about 30 min                                                            
Recipe Ingredients

6 tbs olive oil
3 tbs white lily flour
2 small chopped onions
2 chopped  garlic gloves
1 cup chopped okra
1 small potato diced
1 (9 ounce) jar sun-dried tomato pesto
2 tsp thyme
½ tsp cayenne pepper
2 bay leaves
2 cups chicken stock + 2 cups clam juice
2 pounds peeled and de-veined medium shrimp
Tabasco sauce to taste 

Salt and black pepper to taste
  1. Add the 2  cups of chicken stock +2 cups of clam juice
  2. In a small pan add the flour and 4 tbs of oil and brown lightly
  3. set this a side and keep warm
  4. Take a larger pan and add the remaining oil (about 2 tbs) and add the onions and diced potatoes then the sun dried tomatoes ,thyme ,cayenne pepper and the 2 bay leaves.
  5. Combine the oil and flour and the 2  cups of chicken stock +2 cups of clam juice mix from first pan along with the shrimp ,let shimmer for about 10 mins 
  6. Add Tabasco sauce and salt and pepper to taste; Remove bay leaves 

Sunday, March 6, 2011

South Carolina Shrimp

Nice spring weekend in SC , good time to make a run to the coast for some of the best shrimp in the world .
They are big, they are juicy and you can't get any fresher. This time of year the price is even right, these big boys here were a steal at 3.29 a pound. straight off the boat still kickin'  Now after returning  from the 7 hour round trip its time to find some where to put the 10 pounds of fresh never frozen delights from the sea and crash till morning ,when the ordeal of trying as many different ways to prepare all those wonderful sea creatures and finding enough friends to enjoy them.

Whats your favorite way of enjoying shrimp?
Sure could use some ideas.

Saturday, March 5, 2011

Here Come the Fries: McDonald's Launches McWeddings in Hong Kong

I have and always will enjoy a Big Mac the once a year treat of the Mc Rib is great, Then just last week we were discussing the Mc Lobster sandwich. I think Mickie Dees has gone a little to far with this one.
                                                                                                                                                               Photo Credit: McDonald's Hong Kong
Imagine receiving a wedding invitation where the typical menu options of chicken, or beef are replaced with Filet-o-Fish, Chicken McNuggets, or a classic Big Mac.
If McDonald's catered nuptials are your idea of a dream wedding, you might want to consider a trip to Hong Kong, where the international chain has launched its first company licensed McWeddings.
 The New York Times reports that the McWeddings offer an inexpensive option in a nation where the monthly household income averages around only $2,250, but the average couple spends about $29,200 for a wedding. A ceremony under the Golden Arches is a relative steal, starting at $1,280, which comes with food and drinks for 50, a "wedding cake" made of stacked apple pies, and invitation cards. There are even gifts for the guests - figurines of classic McDonald's characters like the Hamburglar and Ronald McDonald.
While the McWedding has many of the standard trimmings of a traditional reception, some changes have been made; for example, no alcohol is permitted at the family establishment. To get around this, the wedding party toasts the couple with a sugary beverage or treat - because Shirley Chang, managing director of Hong Kong McDonalds, tells the Times, sweetness is considered lucky. "That's why we toast with sundaes," she said. "You can have a lot of fun with soft drinks."
While licensed McWeddings are currently limited to Hong Kong, informal celebrations at fast food chains are common around the world - in February, a couple held their wedding reception for 30 at a KFC in Bristol, England and in 2005 a couple from Irwin, PA were wed at a McDonald's drive-through. Such festivities are not limited to weddings. KFCs catering to the Muslim Uyghur people in the Xinjiang autonomous region of China, advertise special parties following boys' ritual circumcisions.
Katie Robbins

Originally Posted by Katie Robbins

Thursday, March 3, 2011

McDonald’s McLobster Sandwich

                                                                      This Photo is from

 McDonalds  latest creation  the McLobster has many wondering what  it is and where it can be purchased. Like the McRib, (Which this fat boy enjoys very much) folks are wondering where and when they can get theirs. Also is the sandwich real, and are the rumors true. The only thing we know for sure  is that it has McJunkies talking about it on the Internet.
If you came to this page via our Facebook Page then you have seen the video; And if you came here by some other means go and watch it here  http://www.facebook.com/home.php#!/foodie50?sk=wallhttp:/

The story goes that the fast food giant has released the newest sandwich which really isn't new ,according to a friend of mine who lives in Maine the McLobster comes around every year and is kind of like the McRib in the fact that it is for a limited time only .
In fact, the sandwich claims to contain 100% lobster meat and as the folks in the New England area and in parts of Canada know its been around for a while now. As for us folks in other parts of the world I say we trade the fine Folks of New England and parts of Canada 2 McRibs for a McLobster. There is no reason to be snobby about this, Share with your fellow McJunkies.   

I don't know if the fine folks of New England even know of our creation the, "McRib Sandwich" though it is one fine processed pork sandwich, Dripping with special BBQ sauce, and it  looks just like a half-rack of baby-backs. I am sure the McLobster is no slouch its self. It maybe hard to believe but this Southern Fat Boy can enjoy some fine northern quazine from time to time.

One thing I would suggest to Mickey Dees is to at least make the tired hot dog bun to resemble the tail of a lobster it couldn't really be that hard to do; as stated above the McRib looks just like a rack of baby backs.

One other site I visited had this appetizing description of the McLobster as a concoction that resembles regurgitated meat, laced with mayo that is made to look like a lobster salad. It all comes stuffed inside a hot dog bun, is served with fries, and comes with the obligatory beverage.

Now I think this description was un called for; I realize if you are not a self procliamed "McJunkie"you may not be able to grasp the finery's of the fast food diet but that is just nasty.

"Mc Junkie" is a trade word of I am a foodie50.blogspot.com.

and is used to describe those of us who enjoy McDonald’s 

Wednesday, March 2, 2011

After trying several fancy and some almost Bazaar Burger Recipes ,I can safely say I have had about enough Hamburger for the week :

For the most part they all had something I liked about them, and I don't think there was one recipe that didn't include onions, which was a good thing.
I enjoy onions with just about any recipe and they are definitely a plus with burgers, fried, caramelized,diced,minced or just sliced I think it is safe to say I love onions.

Now when it comes to adding steak sauce like A-1 or Heinz 57  both very good products in their own place and are very good in a lot of recipes ,I myself just don't care for them in Hamburgers.

I have found out that most anything you can put on top of a burger is pretty much okay, I am just not a fan of
adding to the meat, I like Hamburger in my Hamburger.

As for cheese's anything goes even combination's  of cheese's . We tried Philly Cream Cheese,Munster,Cheddar,Pepper Jack,Monetary Jack,American even Parmesan 
And I think there might have been one with Cottage Cheese but I don't know if I really want to know that for sure.

Some folks swear by Charcoal Grills, some prefer  George Foreman Grills others conventional kitchen stoves. For me I don't have a real preference of how its cooked as long as you don't cook it to long.
Burgers just as any beef I eat I enjoy them rare.

I have found out this week and I would not have realized this with out trying all the many recipes we received
I enjoy a Thick, Rare burger seasoned with salt & pepper topped with lettuce, tomato, Dill Pickles and with Garlic Mayo and very little Ketchup.