Dang! Root Beer is a favorite in the Machine Shed Gift Shop – try out this recipe using the Dang! Original or Butterscotch to make a Root Beer Float Cake at home.
New this year at the Machine Shed Gift Shops – Italian Cherry Soda!
Follow our new Instagram page – and tag us in your pictures enjoying your favorite Machine Shed dishes!
The scents of your favorite produce items are now available in candle form thanks to Produce Candles. Mint, Rhubarb, Kale, Tomato, Wildflower and Melon are available for purchase in the Machine Shed Gift Shop in mason jar containers. Now your home can smell as fresh as your garden!
Planting these items in your garden this season? Check out these recipes on our Pinterest board:
Chef Brian Pomerenk, from the Machine Shed Urbandale, teaches us how to make Beef Brisket. Always tasty when ordered at the Shed, and now you can make it at home with our recipe! Impress your friends at your next BBQ or picnic!
Beef Brisket 10 lbs
Brown Sugar 2 quarts
BBQ Spice 2 quarts
Hickory Wood 2 Pieces
BBQ Sauce 2 Quarts
Mix together brown sugar and bbq spice so it is blended well. Place beef brisket on a cutting board and completely cover all of the brisket with the sugar and bbq spice mixture. In your smoker, add the hickory wood. The brisket will smoke for about 12-14 hours. Add extra wood as necessary. When brisket is completely smoked, remove from smoker and cut the deckle away from the flat side. The flat is the meatier side and the deckle will have more fat in it. The flat will be used for more entrée pieces while the deckle can be used for sandwiches. Slice brisket across the grain and as thin as possible. Top with bbq sauce when plating.
There is nothing more Shed than pie, except pie made in a Mason Jar lid! We love this idea of making individual size desserts to share with family and friends.
In honor of Cinco de Mayo, here are some cocktail ideas to help you celebrate!
Did you know that Prime Rib is so delicious it gets its own day to shine? April 27th is officially National Prime Rib Day.
Prime Rib is a staple on the Shed menu – available in three sizes:
The City Slicker™* 10 oz.
The Blacksmith™* 14 oz.
The Hoss™* 18 oz.
Even more exciting? We smoke our Prime Rib every Saturday to give it extra mouth-watering flavor!
Stop in to celebrate National Prime Rib Day at the Shed, or check out these tips from the Iowa Beef Industry Council on how to make it at home!
Celebrate Earth Day by using recycled materials to make something useful for your home! Check out our Pinterest board for fun tips and tricks to turn something old, into something new!
The sun is shining and birds are chirping! We all know what that means- Spring has sprung! Check out our Pinterest board for ideas on how to get your garden ready for Spring planting!
Follow Machine Shed Restaurant’s board Prepping Your Garden on Pinterest.
Overnight Bacon Casserole
- 1 POUND BACON, SLICED
- 8 SLICES WHOLE WHEAT BREAD
- 6 EGGS
- 1 1/2 CUPS MILK
- 1 CUP CHEDDAR CHEESE, SHREDDED (4 OUNCE)
- 1/2 TEASPOON DRY MUSTARD
- Cut strips of bacon crosswise into 1/2-inch pieces. Cook bacon in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat.
- Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
- In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerate overnight.
- Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.