Tylerâ??s Travels: March Madness Munchies â?? Texas Roadhouse Style
Mon, 24 Mar 2014 12:50:50 GMT —
COLUMBIA (WACH)â??Tylerâ??s Travels: The Texas Roadhouse Kitchen for March Madness Munchies.
Texas Roadhouse may not the top of mind at 6:00 a.m., since they donâ??t serve eggs, and frankly, arenâ??t open that early, but that doesnâ??t mean the TT Team wasnâ??t ready to jump into the kitchen for some eats.
Frank Holley and â??Downtownâ?? Jackie Brown shared their recipes for some awesome, easy March Madness munchies, including classic pulled pork, onion rings with a twist, chili and some rattlesnakes.
They also wanted to share the world about their special find raiser for 19-year-old Colton Beasley who is in a fight with viral meningitis. Texas Roadhouse is donating ten percent of all sales on Thursday evening to Colton.
As promised, here are the recipes:How to make Blossom Petals at Home
1 1/2 cups flour 1/2 tsp cayenne pepper1 tsp salt1 tsp pepper1 tsp sugar
Cut a medium onion in half, peel and place face down on counter
Cut onion into strips at about 1/2â?? across the onion
Batter: mix flour, cayenne, black and white pepper and sugar
Fill a small bowl with milk or buttermilk
Toss the onion strips in the flour, then the milk and then the flour again
Fry the petals in 1/2â?? of hot oil in a skillet, or bake in a 400 degree oven until crispy
Creamy Chili Sauce:
Combine 1 pint each mayonnaise and sour cream, 1/2 cup chili sauce and 1/2 tsp cayenne pepper. Optionally add 1/4 C horseradish for extra kick.
PULLED BBQ PORK
2 T. Liquid Smoke
1 cup tap water
1 each Whole Pork Shoulder/Boston Butt
2/3 cup Seasoned Salt
1 T. Black Pepper
2 cups of your favorite BBQ Sauce
Preheat the oven to 225 F.
Pour the liquid smoke, and water into the bottom of a roasting pan.
Place a roasting rack into the pan.
Rub the entire exterior of the shoulder with the seasonings.
Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid.
Place the covered pan into the hot oven, and roast for 5 to 6 hours.
Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200F.
Remove the meat from the pan and break it into five or six pieces using tongs.
Allow the meat to cool for 15 â?? 30 minutes until it is cool enough to touch.
Break the meat into 1â?? by 2â?? chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl.
Gently stir in the sauce with a rubber spatula.
Transfer the sauced meat into 2â?? deep x 9â?? wide x 13â?? long (cake or aluminum) pans and cover with a lid or foil.
Bake at 350F for 20 â?? 30 minutes, or until an internal temperature of 170F is achieved.
Serve and enjoy.
Refrigerate for use the next day. Cool it quickly (within 2 â?? 3 hours) to an internal temperature below 40F to keep it safe.
Bake at 350F for 30 - 40 minutes, or until an internal temperature of 170F is achieved.
Serve and enjoy.
How to Make Texas Chili (no beans)
Water 1 Qt + 1 C (40 oz)
Beef Base 2 oz. (or 8 Beef Bullion Cubes)
Tomato Paste 4 oz
Chili Spices â?? to taste
Vegetable Oil 1.5 oz
Hamburger 2 pounds
Yellow Onion, Diced 6 oz.
Garlic, Fresh Chopped 1 oz.
Jalapeno, Fine Chopped w/ no seeds 1/2 oz
Flour 6 oz
Diced Tomatoes 1 can, small
Add water, beef base, tomato paste and chili spices (to taste) to a large mixing bowl.
Using a whisk, stir until well dissolved and set aside.
Pour vegetable oil into a large pot and heat on Medium High.
Once oil is hot add hamburger meat to the pan.
Cooke the hamburger meat until all is brown.
Stir the meat often to keep the meat from sticking to the bottom or sides of the pot.
Once meat is fully cooked strain off extra grease using a colander.
Set meat aside for later use.
Using the same pot or a clean pot, add oil to the pan and heat with range set at medium high.
Add onions, garlic and jalapeno to the pot
Sautee until tender.
Add flour and stir to incorporate with a cookâ??s spoon.
Add the mixture from step 1 to the pot
Stir with a whisk until all product is incorporated
Bring to a boil
Lower heat to medium and add cooked chili meat
Cook for approximately 30 minutes or until desired thickness is obtained.
Mix in drained diced tomatoes and stir until evenly mixed.
Bring chili back to a boil
Lower to medium heat and cook until desired consistency is reached.