“Robideer’s Burgers”

Ingredients:

1 to 1.5 lbs of ground deer meat (use beef if you can’t find deer).

1 tbsp of garlic powder (I didn’t mention in video, but add this to the spices).

1 tbsp of red pepper flakes

1 tsp salt

1 tsp pepper

¼ tsp of cayenne pepper

¼ cup of milk

8 (give or take) saltine crackers crumbled up

¼ cup chopped onions

2 cloves of chopped garlic

2 eggs

Dash of liquid smoke, Worcestershire sauce and soy sauce

Shredded mozzarella and sliced jalapeños. 

Place all ingredients in a medium to large mixing bowl.  With hands, mix all ingredients together in bowl.  Grab a golf ball size portion of the mixture and make patties (Note that deer meat is much more delicate than beef).  Place a small amount of shredded mozzarella and jalapeños on one patty—then place another patty on top and fold edges to make one solid patty.  Grill on medium to high heat.  I usually cook them for five minutes on each side.  Place on a bun and desired fixings and you’re good to go.

In this episode, Russ shows you how to make burgers with ground deer meat instead of the tradition burger made with beef.  It’s pretty simple and will work great for a meal during your favorite teams playing on Sunday. 

If you have any suggestions for Russ or if there is something particular that you would like him to cook, shoot him an email Robitaille@DorkJocks.com

Russ-tastic Ribs

In this episode, Russ shows you how to cook “Russ-tastic Ribs.”  Plan on some time to cook them.  The cliché “low and slow” comes into play here.  Russ recommends three to four hours—so if you plan to cook them before your favorite team plays on Sunday, you will need to get up earlier than usual, but it’s well worth it.

Dry Rub Ingredients:

1 Tbsp Garlic powder

1 Tsp Red pepper flakes

½ Tsp Paprika

1 tsp Black pepper

1 tsp Dry mustard

2 tsp Salt

3 tsp Brown Sugar

You will need 1 to 3 racks of St. Louis Style ribs (you can use beef ribs for this as well).  Also, use 1 to 2 cans/bottles of beer while baking the ribs.  For Baking, set the oven to 225 degrees.  Plan on 2 to 3 hours for baking.  After baking they put them on the grill for 30 minutes on low heat.

1 – 28oz Can of chunky tomato sauce

1 Onion chopped

3 to 4 cloves of Garlic chopped

1 tsp Black pepper

1 tbsp Salt

3 to 4 tbsp EV Olive Oil

1 tbsp Garlic powder

¼ Cup of Merlot

¼ Cup of Mustard

¼ Cup of Ketchup

¼ Cup of brown sugar

1 Tbsp red pepper flakes

1 Tsp of Cajun spices

Barbeque Sauce (for basting and dipping):