Want to win a free beef cookbook? Tell us your favorite beef recipe you make at home! We will randomly select 8 lucky winners to receive a cookbook courtesy of The Beef Checkoff Program and the Iowa Beef Council.
Winners will be announced on May 28!
Follow this link for the recipe: Ranch_Burgers
The Machine Shed has always been dedicated to the American Farmer and serving as much local product as possible. That includes craft beer! Celebrate American Craft Beer Week with us by trying a craft beer at our Machine Shed locations from these breweries:
Davenport: Great River Brewery
Des Moines: Peace Tree Brewing Company
Rockford: Goose Island
Pewaukee: New Glarus, Leinenkugel’s & Capital Brewery
Appleton: New Glarus, Leinekugel’s, Ale Asylum, & Stone Arch Brew House
Lake Elmo: Grain Belt Brewery, Summit Brewing Company
This recipe is a great excuse to get outside and grill. Follow this link for the recipe.
First up: Inside-Out Grilled Steak Salad, recipe courtesy of The Beef Checkoff. Click here for the recipe: Inside-Out_Grilled_Steak_Salad .
Now that the weather is getting warmer, grilling season has begun! We paired two of our favorite things, beer and chicken, to make a delicious meal.
Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 pounds chicken, washed and dried
Beer Can Chicken Rub
1 (12-ounce) can beer
For the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Prep: 20 minutes Bake: 18 minutes
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 ½ granulated sugar
2 tsp. vanilla
2 8-ounce cartons dairy sour cream
2 teaspoons finely shredded lemon peel
3 tablespoons butter, softened
1 cup sifted powdered sugar
Milk (2-3 teaspoons if necessary)
1 teaspoon shredded lemon peel
- Preheat the oven to 350°F. Line thirty 2 ½ inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add granulated sugar and vanilla; beat well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel .
- Spoon about ¼ cup of the batter into each prepared muffin cup. Bake in the preheated oven about 18 mintes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes.
Lemon Frosting: In a medium bowl, beat 3 table-spoons butter, softened, until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 2 tablespoons lemon juice and ¾ teaspoon vanilla. Gradually beat in 1 ¼ cups sifted powdered sugar. If necessary, beat in enough additional milk
(2 to 3 teaspoons) to make spreading consistency. Stir in 1 teaspoon finely shredded lemon peel.