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!
What you need:
Empty wine or beer bottles
Tiki replacement wicks (thick cotton rope also works well)
Citronella torch fuel
Rope or twine (optional)
Peel off all labels from your bottles, and scrub glue off completely with a rough sponge.
Decorate your bottles by wrapping them in rope or twine, and scoring with wood glue. (optional) Fill the bottle with some pebbles or small marbles (so you don’t have to use as much torch fuel!). Pour in the fuel a few inches from the top.
A small brass coupling works well to keep your wick in place. Depending on the thickness, a ½–¾ coupling fits a wick perfectly. Push it through about 1½ inches. Place it in the bottle, and let it soak up the fuel for about 20 minutes.
Set your bottle torch outside in an uncovered area, and light it up!
These are great for outdoor parties, mosquito repellent, or table decor.
Enjoy your repurposed bottle torches!
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.