This episode I am joined by Brie Blackford co-founder of Elda's Kitchen who makes sauces for everything under the sun.  In our discussion, we talk about four sauces: Jamaican Jerk, Black Pepper, Theo's Steakhouse, and Spiky sauce (my favorite).  Brie gives some insight into what she and customers frequently make with her sauces and I give some insight into what recipes I would use.  They are truly a sauce for everything!

With Oktoberfests right around the corner, I figure what better way to kick off that season with some homemade soft pretzels.  Especially if you've gotten in to homebrewing recently!  A classic mall favorite (are there even malls anymore??...serious question) - SOFT PRETZELS.  Make no mistake though, these are soft on the inside with a delicious browned, crisp exterior.  How do you ask?  Give the podcast a listen or follow along on the YouTube episode.  Whether you like that coarse pretzel salt or the sweeter side with cinnamon sugar, these are a great way to get your carbs on that will make you think they just came right from Auntie Anne's.  

Though at first thought milkshakes and beer don't seem to go together, but Southern Tier really has it figured out - their Whipped IPA is OUT OF THIS WORLD. That said, along with most of their specialty beers, they're seasonal so now that they're harder to find (not to mention living in eastern NC with no Southern Tier distributor close by) we will home brew our own! The hops are balanced well with the sweetness of lactose sugar and overall a really good summer brew. If you need any brewing equipment check out your Local Homebrew Supply Store or Austin Homebrew Supply at www.austinhomebrew.com (support Texas businesses!) FOLLOW ME: Facebook: www.facebook.com/foodbrewbbq Instagram: www.instagram.com/tskidmore49 Twitter: https://twitter.com/foodbrewbbq TikTok: @foodbrewbbq Website: https://foodbrewbbq.weebly.com Email: foodbrewbbq@gmail.com

Is your vision of summer sitting on the back deck, drinking some lemonade...but that lemonade has some alcohol in it?? Well if so, and you've wondered how to make some Mike's Hard Lemonade at home, give this home brew recipe a try. The best news is you can increase the amount of sugar in the recipe if you want more alcohol, or decrease the sugars to bring the alcohol down. A little planning ahead but it's not an easy brew to do - hardest part is waiting for it to ferment! If you're in Raleigh, North Carolina and need a place to start your home brewing adventure, go to American Brewmaster off of Brentwood Ave in North Raleigh.  If you're not in Raleigh, you can use Austin Homebrew Supply (www.austinhomebrew.com) to get you set up. Sanitizing equipment I mentioned in the podcast (small commission goes to the show and is most appreciated if you use these links): -StarSan by FiveStar -BeerBrite Cleaner -Extra Light Malt Extract FOLLOW ME: Facebook: www.facebook.com/foodbrewbbq Instagram: www.instagram.com/tskidmore49 Twitter: https://twitter.com/foodbrewbbq TikTok: @foodbrewbbq Email: foodbrewbbq@gmail.com Website: www.foodbrewbbq.weebly.com

There is a ton of science in baking.  From the flour you choose to what you add and when to your dough mixture, it helps if you have a basic understanding of how different ingredients act with each other.  Though you don't need a degree in chemistry to do well in the kitchen (though kudos if you do) this episode goes into some information that will get you off and baking in no time.  Get your fresh strawberries and flour, because we're going baking!  Follow along on the socials - Facebook, Twitter, TikTok, YouTube @FoodBrewBBQ and on Instagram @tskidmore49.  Thank you so much for joining me this week and I look forward to cooking...or baking with you next time!

Peruvian chicken...if you've had it, you know what I'm talking about. Restaurants have been popping up all over the place and really I can see why: The flavor in these simple chickens is out of this world. I think the key is the brining process and using some unique ingredients really only seen in Peruvian cuisine (aji amarillo and huacatay paste). There is so much flavor and juiciness throughout, I give this a MUST try.  If you haven't seen the YouTube video yet, check it out as you can see everything made step by step.  Thanks for tuning in!   Music by Jason Shaw Audionautix

I know these aren't authentic barbacoa tacos....traditionally they're made with beef cheek or tongue.  One thing remains consistent with any barbacoa taco I've ever had that they are very tender and usually pretty greasy.  This recipe does not disappoint in that regard.  The sauce coats your tongue with flavor and the grease dripping out of the tortilla was reminiscent of the traditional barbacoa tacos I would order.  If you have an afternoon to kill, give these a try because they are worth every second.  If you'd like the recipe written out, head to www.foodbrewbbq.weebly.com to see this and all the others! Let me know what you think of the episode by email at foodbrewbbq@gmail.com.  Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making!  If you're enjoying the show, please leave a 5-star review wherever you get your podcasts! Items used on the show (Amazon Affiliate so I may get a commission but that doesn't change your cost): Meat Church Holy Cow Seasoning Dutch Oven Ninja Blender

Jet Tila from the Food Network would be really proud you're trying these out.  If you haven't seen these at your local Thai restaurant, they're some noodles doused in some tasty sauce along with a protein (authentically shrimp, but I used chicken!) and some vegetables thrown in.  Making it yourself, you can control it's spicy level - normally you order these either 1-4 spicy.  I'll go into those levels here.  The sauce is super tasty and, of course, the recipe is made to taste so take it and make it your own - that's what I did!   Let me know what you think of the episode by email at foodbrewbbq@gmail.com.  Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making!  If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!

We've all been to a restaurant that has these.  A crisp egg roll wrapper stuffed with a spicy southwest filling and a creamy cilantro/avocado dipping sauce.  Well, to make them at home they aren't that difficult and with most states having take-out only restaurants, they'll probably be soggy by the time you got home.  Just a little bit of time and you can make them for parties or whenever you get a craving and have them crisp as the restaurant! Note: you can bake or air fry these by spraying them with a spritz of olive oil and baking at 375*F for 10 minutes or until golden brown.  Let me know what you think of the episode by email at foodbrewbbq.weebly.com.  Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making!  If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!

Hope everyone is safe and healthy!  Don’t sweat making these – you’ll learn something new AND have an impressive breakfast to share next time you serve breakfast in bed.  Listen in for the perfectly poached egg and a saucey Hollandaise sauce.  You can serve these the way I present here (California style) or traditional with just the English muffin, poached egg, and Hollandaise. Make sure when making your poached eggs you keep your water as close to 190*F as possible.  I also forgot to mention, but you should know by now, salt and pepper your finished poached egg and Hollandaise sauce to taste! Let me know what you think of the episode by email at foodbrewbbq.weebly.com.  Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! Links to Josh Weissman’s and Sam the Cooking Guy's quarantine meals. Items used in this episode (Amazon Affiliate so the show gets a small commission, but your price doesn't change - best of both worlds!) Slotted Spoon Egg Yolk Separator Ninja Blender