Did you know that over 150 million Americans consume coffee on a regular basis? Needless to say, Texans are no exception. Even though the  Lone Star State is mostly known for its sumptuous BBQ, coffee is one of the beverages on the top of the list that can start any Texan’s morning or spruce up their afternoon. But what do you do when a coffee machine is nowhere in sight? Well, it’s time to improvise.

With a steep increase in growth of 115% for the cold brew industry, that fresh hit of coffee no longer needs to leave java lovers sweating for their cup. Here are a few simple ways to prepare the perfect cold brew without a coffee machine.

Prepare a Cuppa for the Next Day

This cold brew method is the ideal way to get that delicious cup of coffee ready for the next day, as it takes a cool 12 hours to steep. This method makes use of cold water and is the ideal summer companion. Coffee lovers simply need two glass jars, a non-textured dishtowel, and a few clothes pegs. Stirring utensils and a decent portion of ground coffee make up the remainder. The trick is to simply add a cup of water for every 25 grams of coffee. Give this mixture a good stir, cover, and then let it rest for 12 hours. Once this is done, the fun starts as the cloth is fixed to the second jar with the pegs. The cloth should form a hollow of at least 4 to 5 inches in order to be effective. Once this is done, the homemade cold brew is ready.

Variations to the Cold Brew to Spice it Up

The first and most effective way to get the most out of a cold brew on a hot day is by adding a few blocks of ice. To take it to the next level and perhaps even serve it as a delicious beverage at a barbecue, simply add some flavored syrups. Chocolate and caramel complement coffee well, as well as a homemade vanilla bean mix.

When the Kids Go to Sleep

There are two beverages that simply just seem like they’re made for each other and they are coffee and liqueur. There are a number of great flavors out there, which means an adult iced coffee never needs to taste the same again. For the best results, use crushed ice and a tot of liqueur per cup of coffee. A little bit stronger might not agree with everyone. Some of the liqueurs that complement coffee the best include the berry liqueurs, as well as mint and hazelnut.

The humble coffee bean has the ability to turn sleepy heads into functional human beings and also provides a necessary boost to a long way. There’s simply no reason to settle for instant coffee when there’s no coffee machine around ever again, even for a cold brew.

Orange Juice and Herb Grilled Salmon

October 5, 2017
by Curt

Orange juice imparts a deliciously sweet flavor to fish when used as a marinade. Add in some herbs and you will create a very sweet and savory flavor profile for your grilled salmon.

I was extremely pleased at how this turned out. And I wasn’t surprised at all when all that tried it asked for seconds!

Orange Juice and Herb Grilled Salmon

Ingredients

  • 3 cups orange juice
  • 1 tbsp chopped basil
  • 1 tbsp minced garlic
  • 1 tbsp chopped chives
  • 3 pounds salmon (skin removed)

Preparation

  1. Combine the orange juice and herbs together and pour into a plastic zip-loc bag.
  2. Remove and discard the skin from your salmon fillets and add the salmon to the marinade in the zip-loc bag. Place in the refrigerator for 30 minutes to 1 hour.
  3. Get a medium hot grill going and place the fillets on a grill screen atop of the grill grate above the coals.
  4. Bring the salmon fillets to an internal temperature of 135° F, flipping the fillets once.
http://www.smokedngrilled.com/orange-juice-and-herb-grilled-salmon/

Smoked Boneless Beef Short Ribs

May 27, 2017
by Curt

These came out so juicy and tender. I created a new butter and apple juice based marinade just for these.  Beef ribs are the #1 choice for ribs in Texas, although there are still plenty of baby back pork ribs to be found in the smoke houses.

So if you like your beef cooked low and slow with plenty of smoke, you gotta try these out!

Smoked Boneless Beef Short Ribs

Ingredients

  • 6 boneless beef short ribs
  • 1 cup butter
  • 1 cup apple juice
  • 6 Tablespoons Worcestershire sauce
  • 2 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Preparation

    SAUCE
  1. Melt butter in a saucepan.
  2. Add Worcestershire sauce, lemon juice, salt, pepper and garlic powder. Bring to a boil.
  3. Remove from heat and stir in the apple juice. Allow to cool.
  4. NOTE: This yields 2 cups. Should be more than enough.
  5. Let's Smoke the Ribs!
  6. Prepare your smoker and maintain a temperature of 230° to 250° F. I used pecan and mesquite wood for these ribs, but you can certainly use your favorite wood instead.
  7. Once the smoker is ready, put the ribs on and brush both sides with the sauce. Close up the smoker.
  8. About every 20 minutes brush more sauce on both sides of the ribs. Continue this until the internal temperature of the ribs reaches about 160° F.
  9. Once the internal temperature of the ribs has reached 160° F, remove the ribs from the smoker and place them on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs). Pour the remaining sauce on the ribs and allow it to pool in the foil. Tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into one of the ribs. Close up your smoker.
  10. Once the internal temperature reaches 200° F, remove them from the foil and place them back on the smoker for 30 minutes to allow the outside surface of the ribs to crisp up.
  11. Remove from the smoker and serve.
http://www.smokedngrilled.com/smoked-boneless-beef-short-ribs/

Traditional Chex Mix

March 11, 2017
by Curt

My wife has made this same recipe for years now. It’s always a hit at parties. In fact, not only does she always gets asked to make it again, but someone always asks her for the recipe.

So, give this a try, it’s sure to be a crowd pleaser!

Traditional Chex Mix

Ingredients

  • 1/2 cup butter
  • 1 1/4 teaspoons seasoned salt
  • 4 1/2 teaspoons Worcestershire sauce
  • 2 cups corn chex
  • 2 cups rice chex
  • 2 cups wheat chex
  • 2 cups cheerios
  • 1 cup mixed nuts (I only use peanuts and cashews)
  • 1 cup pretzel sticks (can be omitted)

Preparation

  1. Preheat oven to 250 degrees.
  2. Heat butter in large shallow roasting pan
  3. in oven until melted. Remove.
  4. Stir in seasoned salt and Worcestershire sauce. Add cereal and nuts. Mix until all pieces are coated.
  5. Heat in oven 1 hour. Stir every 15 minutes. If you are adding the pretzels, do
  6. so after a half hour has passed.
  7. Spread on absorbent paper (brown paper bag works great) to cool.
  8. NOTE: Party mix may be frozen, so make a double batch. Thaw at room temperature.
http://www.smokedngrilled.com/traditional-chex-mix/