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Recipe of the month contest... Send your favorite recipe using Season with Reason to rlm@season-with-reason.com or post on our FB page.  Each month we'll choose one winner who will recieve a free bottle of Season with Reason.

Recipes

Beef   Pork   Chicken  Fish   Veggies  Other

Recipe of the Month Contest
May 2011 Winner: Rob Dodson

Red Beans and Rice -- DELICIOUS (about 30-40min)

Ammunition: 
1 pkg. Bryan® Smoked Cajun Sausage
1 cup. uncooked white rice
1 can. Bush's Best Red Beans
2 cups water
1/4 cup water 
1 tbs butter
1/2 cup chopped onion
1/2 cup chopped bell pepper (optional -- but recommended)
1 clove fresh garlic, minced (optional -- but good if you like garlic)
1 1/2 tbs season with reason
1 1/2 tbs Zartan's creole seasoning
1 1/2 tbs salt

Artillery:
large skillet -- sprayed with Pam
medium covered pot to cook rice in
stirring spoon


Fire:

1. Place rice, two cups of water, 1tbs salt, 1/2 tbs season with reason, 1 tbs butter in medium pot and heat till boil. Stir (Not to much... and just once at the beginning.) Reduce heat to simmer and cover for ~20 minutes or until the water is thoroughly absorbed into the rice. Remove from heat.

2. Cut sausage into 1/2 - 1/4 inch slices; place in skillet with red beans, bell pepper, onions, garlic, 1 1/2 tbs Zartan's, 1 tbs season with reason, and 1/2 tbs salt. Cook on medium heat stirring frequently for about 20 minutes until the red beans become slightly sticky/gooey. Now pour in the 1/4 cup of water and stir some more and heat another 1 minute. You may have to add some more water too it if you cook it too long.

3. Combine the Mix and stir it up with passion.

4. Consume!! (feeds about 4 if your not gluttonous.) 

5. Take a nap. (after you wash the dishes!)


Beef

Brewed Awakening Beef Brisket

Ingredients

Brine:

  • 5 cups warm water
  • 5 cups brewed coffee
  • 1 whole brisket (approx 15 lbs.)
  • 4 Tbs  Worcestershire Sauce
  • 4 Tbs Season with Reason

Rub:

  • ½ cup brown sugar
  • ½ cup freshly ground coffee
  • 1 Tbs freshly ground black pepper
  • 6 Tbs Season with Reason

Directions

For the brine: In a large bowl, add the water, coffee Worcestershire Sauce and Season with Reason and stir.  Add the brisket.  If the liquid does not cover all of the meat, flip the brisket halfway through the marinating time.  Use injector to inject the brine into the brisket.  Refrigerate for 8 hours or overnight.

For the Rub: In a small bowl, mix together the brown sugar, ground coffee, Season with Reason, and black pepper.

Remove the roast from the refrigerator and discard the brining liquid.  Pat the brisket dry with a paper towel.  Using your hands, coat the brisket on all sides with the rub, gently massaging it into the flesh.

Place on smoker (fat side up) and smoke with hickory chips or a combination of hickory and or apple chips.  For a little twist, use fresh brewed coffee in the water pan.  Smoke for 8-10 hours or until desired temperature is reached.  (Medium = 160 degrees, Well Done = 170 degrees) 

SWR Smoked Brisket

1  Whole Beef Brisket
¼ cup Worcestershire Sauce
4 oz.   Season with Reason                                 

If the whole brisket won’t fit on your smoker, cut it in half.  Drizzle the Worcestershire over both sides of the brisket.  Rub Season with Reason on both sides of the brisket.  Allow brisket to marinate for at least 24 hours.  Place brisket on smoker and cook to desired temperature (160 degrees = medium, 170 degrees = well done), 8-10 hrs.  Take the brisket off the smoker and allow it to cool for about 45 minutes.  Slice and enjoy.



Pork


Chicken

Knock ‘em Cold Wings

36  Wings
¼ cup Worcestershire Sauce
2 oz.  Season with Reason
1 bottle Frank’s RedHot Wings Sweet Heat BBQ Sauce

Prepare, wash and dry wings.  Put wings in bowl.  Sprinkle enough Worcestershire Sauce on the wings to allow Season to stick.  Stir.  Sprinkle Season with Reason on wings and stir again.  Cover and put in refrigerator for at least 2 hrs.  Place on smoker and cook for 2 hrs.  Preheat oven to 350 degrees.  Take up wings and put in bowl.  Drizzle Wings Sauce on wings and stir.  Put wings on sheet pan and bake for 10 minutes or until wings “tighten up”.  Serve and enjoy.


Fish

Grilled SWR Salmon

1 8oz. Salmon Filet
1/4 cup of Soy Sauce
1/4 cup of Worcestershire
2 Tbs. Season With Reason
Drizzle of Extra Virgin Olive Oil

Place Salmon Filet in a shallow glass dish, skin side down. Pour soy and Worcestershire sauce over the filet and then sprinkle with Season With Reason. After 30 minutes of marinating flip salmon and leave skin side up until cooking. While grill is getting up to temperature drizzle olive oil on skin and spray your grill grate with non-stick cooking spray to reduce sticking. Grill skin side down until able to ease a spatula under the fish. Flip skin side up and sprinkle with more Season with Reason continue to sear and then flip when you are able to ease the spatula under and move filet to an indirect flame. Continue to cook until fish become translucent and flakes with a fork.


Veggies


 
Grilled SWR Asparagus

 

1 bunch of fresh asparagus
Drizzle of Extra Virgin Olive Oil
2 Tbs. Season with Reason
¼ tsp Garlic Sea Salt (grinder)

Break off woody ends of each stalk of asparagus. Place in a Ziploc bag and drizzle olive oil over vegetables. Sprinkle Season with Reason and garlic sea salt over stalks and let marinate for 1 hour before cooking on the grill. Lay asparagus flat on the grill and cook until stalks are tender.

 

Grilled SWR Corn on the Cob

4 Ears of Corn
1 stick of butter or margarine
Bottle of Season with Reason

Take ears of corn and spread butter/margarine all over. Sprinkle liberally with Season with Reason and wrap corn in aluminum foil and place on the grill. Cook approximately 8-10 minutes.


Squash Dressing


3 cups squash, cooked and drained
1 stick butter
1/2 onion, chopped
3 cups cornbread, crumbled
1 can cream of chicken soup
1 8oz container sour cream
salt & pepper to taste
2 T Season with Reason


Mix all together. Pour in casserole dish and bake uncovered 35 min. at 350.



Other

Red Beans and Rice -- DELICIOUS (about 30-40min)

Ammunition: 
1 pkg. Bryan® Smoked Cajun Sausage
1 cup. uncooked white rice
1 can. Bush's Best Red Beans
2 cups water
1/4 cup water 
1 tbs butter
1/2 cup chopped onion
1/2 cup chopped bell pepper (optional -- but recommended)
1 clove fresh garlic, minced (optional -- but good if you like garlic)
1 1/2 tbs season with reason
1 1/2 tbs Zartan's creole seasoning
1 1/2 tbs salt

Artillery:
large skillet -- sprayed with Pam
medium covered pot to cook rice in
stirring spoon


Fire:

1. Place rice, two cups of water, 1tbs salt, 1/2 tbs season with reason, 1 tbs butter in medium pot and heat till boil. Stir (Not to much... and just once at the beginning.) Reduce heat to simmer and cover for ~20 minutes or until the water is thoroughly absorbed into the rice. Remove from heat.

2. Cut sausage into 1/2 - 1/4 inch slices; place in skillet with red beans, bell pepper, onions, garlic, 1 1/2 tbs Zartan's, 1 tbs season with reason, and 1/2 tbs salt. Cook on medium heat stirring frequently for about 20 minutes until the red beans become slightly sticky/gooey. Now pour in the 1/4 cup of water and stir some more and heat another 1 minute. You may have to add some more water too it if you cook it too long.

3. Combine the Mix and stir it up with passion.

4. Consume!! (feeds about 4 if your not gluttonous.) 

5. Take a nap. (after you wash the dishes!)


Goat Cheese and Yogurt Dip

Mix 8 oz. of goat cheese with 8 oz of Greek yogurt and add 1-2 T SWR (depending on how much you like it!) You can also add some ground red pepper if you want it to be a little spicier. Eat with chips, crackers, pita bread, etc (anything you want, really!)



Cheese Ball/Log

2 T SWR
8 oz cream cheese
2 cups shredded cheese (any type)
1 cup pecans or walnuts (minced)

Add SWR to cream cheese. Mix well with hands. Add shredded cheese. Form as a ball or log. Roll in nuts. Press the ball/log gently to push the nuts in. Chill a few hours in a zip-lock bag. Can last for a couple of weeks refrigerated so you can prepare early for the holidays! 
Note: If you shred the cheese, do it before mixing cream cheese - less mess!



Redneck Crackers

1 Box saltine crackers
1-1/2 c Olive oil
1 pk Ranch dressing mix
3 TB Red pepper flakes
2 TB real bacon bits
Season with Reason to taste (approx 1/2 teaspoon)

Mix all ingredients & pour into large zip lock bag. Add a one pack of crackers at a time and shake good to mix.