FLORA-BAMA BUSHWACKER
Flora-Bama Bushwacker Recipe - quick and easy boozy milkshake. Ice, rum, spiced rum, Kahlúa, amaretto, créme de cacao, vanilla ice cream, and milk. Dump everything in the blender and blend until smooth. These go down way too easily, so be careful not to have too many! Fire up the blender ASAP! This cocktail will be the star of all your parties!
Provided by Plain Chicken
Categories Drinks
Time 5m
Number Of Ingredients 8
Steps:
- Fill a blender half way with ice. Add all of the liquor and then the ice cream.
- Blend until smooth. Add milk if the drink is too thick.
- Pour the mixture into two cups, top with a cherry, and enjoy.
FLORA-BAMA BUSHWACKER RECIPE
This fun boozy milkshake is a staple in the Southern States and this version is a copycat of the one served at the legenady Flora-Bama Yacht club
Provided by Shawn
Categories Rum
Time 9m
Number Of Ingredients 8
Steps:
- Add ice to your blender then follow with the other ingredients.
- Blend until frothy
- Add milk if too thick
Nutrition Facts : Calories 1537 calories, Carbohydrate 120 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 75 grams fat, Fiber 9 grams fiber, Protein 12 grams protein, SaturatedFat 54 grams saturated fat, ServingSize 1, Sodium 470 grams sodium, Sugar 103 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
THE ALABAMA SMOKEHOUSE PIG BURGER WITH WHITE BARBECUE SAUCE
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
- Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
- Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
- Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
- To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.
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