Rocky My GIANT Python Having Dinner! ???? ????
Americas Favorite Burmese Python. Rocky Strikes Again And This Time He Eats His Dinner.
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HEY EVERYONE I AM THEBLACKIVORY!
SUBCRIBE TO MEET MY PETS :)
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HIT THAT BELL ???? TO TURN ON POST NOTIFICATIONS :)
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I Love Making Funny Animal Videos About My Pets. You Never Know What Animal You Going To See. From My Ball Python Feedings, Funny Pets Videos, My Anaconda, A Reptile Room Tour, And My Other Animals From Different Snakes, Monitor Lizards, Frogs, Geckos, Scorpions, And Even Tarantulas. I Pretty Much Have My Own Reptile Zoo, Except My Animals Aren't Wild Animals, They Are Amazing Captive Bred Reptiles! Now Join Me For Some Fun Check Out A Snake Video Or Even Videos, & Be Sure To Leave A Thumbs Up!
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Mountain Man Breakfast | Hearty Breakfast Casserole
This is one of the breakfast I used to cook on ranches quite a lot, it will last all day, hope yall enjoy and like and share the videos. #onepotmeal #cowboycooking #KentRollins Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
Used in this video:
Kent's Authentic Salsa
Bertha Cowboy Stove:
Apron
12-inch Deep Dutch oven
Enamelware wood spatula
Kent's Original Seasoning
Rode wireless mic:
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Printable Recipe:
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Jalapeno Stuffed Cheese Burger - A awesome smokey burger recipe
This is my entry into ManCaveMeals burger contest. I wanted to go big but keep the flavors simple. Well this smokey jalapeno stuffed burger with apple smoked bacon was a winner in my book.
Give it a try and let me know.
LIKE & SUBSCRIBE ! Thank you for watching.
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Please watch: MothersBBQ | How to make Pull Pork on the PitBarrell Cooker
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How to Make JALAPENO Mac and Cheese for BBQ Side Dish
Adapted from a fantastic recipe for Jalapeno and Cheese grits ... would you like to see that instead??
I was testing this with boxed macaroni, but of course, you could make this with any kind of pasta and cheese.
Drop Everything! We've Got Birria Loaded Tots And They're Ready To Party.
Get ready for the ultimate flavor explosion with our Backyard Loaded Birria Tots, topped with a fiery kick of jalapeno ranch dressing! Tender, slow-cooked meat infused with aromatic spices, piled high on crispy tots, and drizzled with our zesty homemade ranch. It's a taste sensation that will have your taste buds dancing and your friends begging for more. Don't miss out on this epic twist on a classic favorite! #Birria #Tots #SpiceUpYourLife #JalapenoRanch #WoodfireandWhiskey
Ingredients:
Birria:
1 chuck roast
Fire and Smoke seasoning
1 onion
3 dried chilies
4 cloves of garlic
1 quart of beef broth
1 jar of chili sauce
Tots:
2 Idaho potatoes
Jalapeno Ranch seasoning
Fire and Smoke seasoning
2 eggs
2 tablespoons of flour
Ranch:
2 tablespoons of jalapeno ranch seasoning
1 cup of sour cream
1/4 cup of buttermilk
1/4 cup of parsley
Cheese of your choice
Boudreaux's pickled peppers
Bourbon
Vegetable oil
Directions:
Trim the chuck roast by removing any hard fat and silver skin. You can also cut it into smaller pieces to help cook faster. Season liberally with Boudreaux's Fire and Smoke seasoning.
Peel and cut the onion into large pieces. Deseed the chilies if desired (they can be left in for more heat). Smash and peel the garlic. Toast these in a dry pot until fragrant.
Add oil to the same pot and brown the roast on all sides. Remove the meat and add the vegetables, sautéing until they become soft. Deglaze with beef stock and scrape off any burnt bits from the bottom. Add the meat and chili sauce. (You can make your own chili sauce using tomatoes, vinegar, chili, and lime.) Ensure the meat is covered with extra stock. Cover and place in the oven at 350°F for 2-1/2 to 3 hours, until the meat is tender. Remove from the pot and shred the beef. Put the liquid into a blender and blend until smooth. Reserve for later.
Wash the potatoes and prick the skin with a knife. Wrap them in foil and bake for 2 hours. Let them cool and then peel. The potatoes should be soft but not completely cooked through. Grate them using a cheese grater. Add the seasoning, eggs, and flour. Place the mixture in a large piping bag and cut a 1-inch hole. Pipe ribbons onto a greased baking sheet and cut them into 1-inch tots. Place them in the freezer for 30 minutes. Remove and shape the tots.
Fry the tots at 375°F until golden brown, then let them strain on a wire rack or paper towels.
To make the ranch, add sour cream, buttermilk, ranch seasoning, and parsley to a blender and blend until smooth.
Top the tots with grated cheese, birria meat, and birria sauce. Broil until the cheese is golden. Remove from the oven and top with ranch.
Cheers!
Divinely Delicious Shrimp & Grits
DIVINELY DELICIOUS SHRIMP'N GRITS
{feeds about 7-10 people, depending on your people}
-for the shrimp and sauce-
6 slices of thick-cut hickory bacon, cut into pieces
1/2 cup red bell pepper, finely chopped
1/2 cup yellow bell pepper, finely chopped
1/2 cup yellow onion, finely chopped
2 cloves garlic, chopped
1 1/2 tablespoons of Creole seasoning, like Tony Chachere's
1 cup of dry white wine {or chicken stock, but it's a richer flavor with wine}
1 pound large fresh or frozen shrimp (thawed) peeled, deveined, tail-on
the juice of one lemon
2-3 tablespoons chopped scallions, green parts only
crumbled goat cheese, optional
Before we start, there's a method to cooking this dish so it's all ready at the right time to serve hot and at its best. Be sure to have all of your peppers, onions, garlic chopped and ready to go; and also have the shrimp thawed and patted dry. You may wish to remove the tails, but I think it's pretty to leave them on. Ready?! Go!
In a large skillet/braiser/saucepan {choose one that has a lid because you'll need it later} over medium-high heat, cook bacon pieces, stirring until crisp and nicely browned. Using a slotted spoon or spatula, spoon out the bacon pieces and drain/cool on a paper towel-lined plate, reserving the bacon grease in the skillet. Turn off the burner, and sit tight.
Next, prepare the grits recipe below. Stirring and adding milk as you need to make sure they're creamy and delicious. Cover and let sit over low heat, stirring occasionally, as you prepare the shrimp sauce.
-for the grits-
10-12 oz. Mild Mexican Velveeta, cubed
1 tsp. salt
1 cup uncooked instant grits
2 cups of chicken stock
2 cups of milk
1/4 cup butter
1 tsp garlic powder (not salt!)
2-3 rings of jarred jalapeno slices and juice, optional
In a medium-large pot, bring water, milk, butter and salt to a slow boil and whisk in grits, whisking constantly so they do not clump. Reduce heat to a simmer and cook-n-stir grits until they've expanded and gotten creamy about 7-8 minutes or so. Over low heat, stir in cheese and garlic powder. Stir until cheese is melted and grits are smooth. Stir in 1-2 tablespoons of jarred jalapeno juice if you'd like (we do!). Taste as you go! Add more milk a little at a time, stirring over low heat til the grits are creamy, creamy, creamy.
Now that the grits are made, it's time to tend to the shrimp sauce. And when I say tend, I mean you're about to stand over your skillet/saucepan working quickly and stirring quite a bit for the next 10-12 minutes. But then you're ready to plate and serve!
Heat the bacon grease over medium heat, and add the peppers and onions, sautéing for 5-6 minutes until they are soft. Add the chopped garlic and stir constantly for one minute to be sure it doesn't burn...and it will burn on you fast. Add the white wine and creole seasoning and stir well. Reduce heat to medium-low, stir in the shrimp, adding more wine or chicken stock for more sauce if needed, and bring to a little simmer. Cover with a tight fitting lid for 2-3 minutes to cook the shrimp. This is a good time to stir your grits and see how they're looking. Remove the lid from the shrimp sauce, and stir in lemon juice. Taste the sauce, adding more creole seasoning, more lemon, or more wine/stock if you prefer.
Spoon a shallow bowl with your creamy jalapeno cheese grits, and ladle the shrimp and sauce on top. Then garnish with crumbled bacon, chopped green scallions, and a crumble of goat cheese if you'd like. I like to lay a rustic hunk of buttered crusty bread on the side of the bowl which is just right for moppin the last little bit of grits and sauce from the bowl.
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