Quick, before the leftover St. Patty’s Day corned beef starts turning green, turn it into hash. This recipe is about as difficult as frying an egg—and actually, if you can pull off cooking both the hash & the egg, you’ll have yourself quite the breakfast.
If you’re like most Sriracha fans, eventually you won’t even need anything to put it on, you’ll enjoy the sauce all by itself. At that point, you’ll want some hot sauce to put on it. You should try this. It’s Sriracha that has been aged in a whiskey barrel for an all-new flavor.
Just like your liver on almost any Friday evening, this beef jerky is soaked in whiskey. Bulleit Bourbon to be exact. A slow-smoking with Texas Pecan wood adds a bit of campfire flavor to the recipe. Available in 4 & 8 ounce packages or better still, bulk quantities.
Unfortunately there’s no actual alcohol in these Hefeweizen flavored jellybeans from Jelly Belly. But they do taste like beer, so they might help you make it through your little angel’s ballet recital. If you chew slowly.
We have an affinity for products out of our former home state of Michigan. Here’s one that proves simpler is better. Dave’s Toffee contains 4 ingredients: almonds, butter, sugar, & milk chocolate. It’s handmade, homemade and will melt in your mouth but stick to your teeth; just like it should.
Let some other schmuck show up to the Turkey Day feast with the embarrassing/sad holiday classic, green bean casserole. A guy like you should show up with this delectable showstopper. Whipped bourbon bacon sweet potatoes taste as good as they sound and if prepared with care, will be devoured instantly.