Farmer's Table  Recipes

Ingredients:

• 1 x Block Cream Cheese

• Seasoning 

(we used Meat Church Honey Hog) You can also purchase locally at Academy.

• Plank or foil

• Pepper Jelly for Garnishing 

(we used tabasco pepper jelly)

• Crackers

Directions:

Heat smoker to 225f

Place the block of cream cheese onto the plank or a foil square

Score the top with diagonal hatch lines to increase seasoning and smoke surface area.

Season liberally on all sides

Place in smoker on the plank or foil (or it will fall through the grates)

Smoke for up to 2 hours

Remove, garnish with flavored jelly of your choice

Serve with crackers

Click HERE for the Full Recipe!

Ingredients:

• 4 lbs of cooked sweet potatoes

• 1/2 cup packed brown sugar

• 2 Tbsp granulated sugar

• 1/4 cup half and half

• 1/2 cup unsalted butter, melted (1 stick)

• 1 Tbsp pure maple syrup

• 1 tsp sea salt

• 1 tsp vanilla extract

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 2 large eggs

Pecan Crumble Topping

(Not offered at the dinner but great at home)

• 1 cup chopped pecans

• 1 tsp vanilla extract

• 1/3 cup all purpose flour

• 2/3 cup packed brown sugar

• 6 Tbsp cold butter, cubed

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

Marshmallows:

• mini marshmallows (1/3 to 1/2 of a 10 oz bag)

Ingredients:

• 3 lbs 80/20 Ground Beef

• 1 lb breakfast sausage

• 3 eggs

• 1 white or yellow onion - sauteed in bacon fat

• 2 cups bread crumbs

• 1/2 cup brown sugar

• 3Tbsp bbq seasoning (we use Killer Hogs AP Seasoning )

• 1/2 cup BBQ sauce (we use Head Country Spicy BBQ Sauce)

• 1/4 cup ketchup

• 3 Tbsp yellow mustard

• 2Tbsp Worcestershire sauce

• 2-3 Tbsp mozzarella cheese

Directions:

Mix wet ingredients into meat, then dry ingredients.  Mix well.

Line loaf pans with plastic wrap and fill with meat mixture.  Put in the freezer for at least 2-3 hours.  (Drop them out of the pan and unwrap before smoking)

Season the outside with bbq seasoning before putting on the smoker.

Cook to 155 internal temp, then sauce the outside with bbq sauce.  Cook to 165 internal.