Ted Nugent Gives Backwoods Mustard Company the Thumbs Up

When people think of Detroit, the first thing that comes to mind is usually music or automobiles.  We have a very rich history in both and Michiganders are very proud of that fact. Ted Nugent, aka Motor City Madman, aka Uncle Ted, aka The Nuge… is one of those music legends that hails from our great state. Born in Redford, MI, Uncle Ted is a Michigan native and a Rock Icon known the world over. His hits date back to the 1970s with songs like “Stranglehold”, “Cat Scratch Fever”, and “Great White Buffalo. 

Ted Nugent is also as well known for his love of hunting and the outdoors as he is for his music.  Being Uncle Ted fans and hunters ourselves, we day dreamed early on of how awesome it would be if we could get a jar of Backwoods Mustard in his hands.  We would consider that opportunity one of the pinnacles of our successes.

Late in October of 2013, the opportunity presented itself.  Uncle Ted would be hunting on his Michigan property with a mutual acquaintance.  We were offered to have some Backwoods delivered straight to his hands.  We of course jumped at the opportunity and assembled a “Backwoods Care Package” that ended up being just in time for breakfast. 

After the morning hunt, Uncle Ted made a breakfast of venison sausage, eggs and potatoes and accompanied his meal with our very own Backwoods Mustard “Sweet Jalapeno”.  As you can see in the photo above, we got a “thumbs up”. 

Thanks Ted for supporting fellow hunters and Michigan small business.  We REALLY appreciate it!

The Uncle Ted Breakfast (Inspired by Ted Nugent)

Venison Sausage Scrambled Eggs and Potatoes.

Ingredients

§  6-7 Red Skin Potatoes (about 5 cups chopped)

§  4 cloves Garlic, Minced

§  1 whole Onion, Peeled And Roughly Chopped

§  2 whole Green Bell Pepper, Seeded And Roughly Chopped

§  2 whole Red Bell Pepper, Seeded And Roughly Chopped

§  1/4 cup Olive Oil

§  1/4 cup of Backwoods Mustard “Sweet Jalapeno”

§  1/2 stick Butter, Melted

§  1 teaspoon Seasoned Salt

§  1/2 teaspoon Cayenne Pepper

§  Kosher Salt And Freshly Ground Black Pepper

§  Venison sausage, diced

§  8 eggs

Preparation

1.      Dice the potatoes with a sharp knife

2.      Using a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper

3.      Heat a deep skillet up over medium high heat. Add 4 tablespoons of butter to the pan. Allow it to melt down. 

4.      Add your contents from bowl to the skillet 

5.      Cover the skillet and let the potatoes cook through. Should take about 15 minutes.

6.      Check and stir potatoes. Make sure you check the potatoes periodically to make sure they don’t burn.

7.      When the potatoes are soft on the inside, transfer to bowl and mix with 1/8 cup of Backwoods Mustard

8.      Using the same skillet and without cleaning,  add diced sausage and let simmer for 3-5 minutes.

9.      Break open eggs and add to skillet

10.  Scramble eggs with venison sausage until eggs are cooked.

11.  Transfer eggs to bowl and mix with 1/8 cup of Backwoods Mustard

Serve and enjoy

Backwoods Mustard Salad Dressing? Yup!

Brats, burgers, are potato salad are all no-brainers when it comes to Backwoods Mustard applications.  We would have never thought to make a salad dressing from it.  That's just the kind of crazy idea that would take a chef to dream up. Chef Mary of 51 North Brewery in Lake Orion did just that.  We partnered with 51 North Brewery for our public launch party in June of 2013.  The Backwoods Mustard salad dressing was just one of the delicious concoctions that Chef Mary created for the menu.  Above you can view the video recipe from Fox 2 News cooking school.

1 lb hickory smoked bacon, chopped.

½ cup rendered bacon fat

1 cup olive oil/canola blend

¾ cup balsamic vinegar

2 large shallots, minced

½  tsp. salt

½ tsp. granulated garlic

¼ tsp. black pepper

4 tbs. Backwoods Sweet Jalapeno Mustard

½ cup honey

In a medium frying pan over medium-high heat cook chopped bacon until crispy.   Remove bacon from frying pan to paper towel lined plate or tray and reserve ½ cup of the bacon drippings. (you will need ½ cup bacon drippings and 1 cup chopped bacon for dressing).  Set aside.

Break out your food processor or blender and combine all ingredients.  Blend on high until creamy and will coat the back of a spoon.   Now you are ready to dress your favorite salad.

Makes approximately 3 cups of dressing.

Use immediately or store up to one week in the refrigerator.

51 North Brewery

51 North Broadway

Lake Orion, MI 48362

248-690-7367

www.51northbrewing.com

Michigan Deer Camp, Tradition, and Mustard

"As the darkness pours in, Northern Michigan deer hunters make their way back to camp. A blue tarp covers the shack, offering reprieve from the cold November air. A fire is lit inside the shelter so boots can dry out and supper can be had by all. Soon the stories of the day’s hunt are told, as the hungry hunters prepare to feast on the kill and whatever scraps are left in the cooler. Then, a distinct “pop” is heard throughout the camp, and the smell of sweet jalapenos wafts through the air. Someone’s cooking something delicious. Someone knows the weight traditions carry at deer camp. Someone just broke out the Backwoods." - Brandon Hodges, JPT Outdoors

The description above of our annual deer camp was written by Brandon Hodges of JPT Outdoors and spot on.  Tradition is important to us a deer camp.  We look forward to it every year.  It's really not about the hunt or who harvested the largest buck.  It's about friends and family making a priority each year to spend time together.  More importantly, to spend time together away from the television, away from work, away from traffic, and away from all the other distractions in life that seem to seep into every crevice of our day making it hard to stay connected to the people we love and care about.  

At deer camp, it's simple.  We eat when we're hungry, we sleep outside, and we all take turns helping wherever help is needed.  Whether its cutting wood for the fire, making coffee, or digging this years deep dark potty hole.  It's not work - merely activities that we do together as we quip back and forth.  

What's mustard got to do with it? That sweet jalapeno mustard we now call Backwoods Mustard has been part of our deer camp for over 20 years.  Brian Ernst is the founder of Backwoods Mustard Company and it was his family that started the deer camp we all go to.  It was also his mother that started making the mustard for deer camp over twenty years ago. Before long, it too would become just as much tradition as the camp jug of "Apple Pie" moon shine.

Traditions are taken seriously at deer camps even more so than the hunt itself. Tradition is important to us as individuals and to our company.  If you don't have them, get them. If you lost them, find them. If you have them, teach them.  

Have a safe hunting season and don't forget to Break Out the Backwoods at your deer camp this year.