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Pressure Cooker


Easy One Dish Meals and More


All American Easy &

Gourmet Desserts

OutDoor Cooking & Grilling

Either Camping or Grilling Out Back, You'll find these Recipes & Techniques  irresistible !

Sourdough Cinnamon Roll Apple Bake

By Cowboy Kent & Shan Rollins.

Apple Topping

3 Granny Smith apples,

peeled and chopped.

¾ cup water

1 stick butter

1 cup packed light brown sugar

3 shakes cinnamon

½ cup cold water

2 tablespoons cornstarch

Add the apples to a pot with the water and butter. Cook over medium-high heat until it comes to a boil.


Reduce to a simmer and stir in the brown sugar and cinnamon and continue to cook until the apples are tender.


In a small bowl, mix together the cold water and cornstarch.


Add to the apples and bring to a boil.

Stir until thickened.


Cinnamon Rolls

3 cups sourdough starter ( See Recipe )

1 pkg dry yeast

3 tablespoons sugar

1 teaspoon salt

2 tablespoons baking powder

3 tablespoons vegetable oil

2 ½ - 3 cups all-purpose flour

1 stick butter, melted (divided)


sugar, to taste brown sugar, to taste cinnamon, to taste In a bowl, whisk together the starter, yeast and sugar.


Let set a couple minutes.

Whisk in the salt, baking powder and oil.


Stir in the flour until it is a soft dough, but not sticky to the touch. You may need to adjust the flour amount.


Generously flour the surface and knead the dough just slightly to remove any stickiness.


Roll out to about ¼-inch thick rectangle. Pour ½ stick of the melted butter and spread on top.


Sprinkle with sugar, brown sugar and cinnamon.


Starting at the long side, tightly roll up the dough. Cut into about 1-inch thick pieces.


Pour the remaining ½ stick of butter in the bottom of a 12-inch Dutch oven or 11x13-inch casserole dish.


Evenly place the rolls on the bottom.

Pour the apple mixture over top.


Cook with coals for the Dutch Oven or

Place in the oven at about 350 degrees for about 30 minutes in the middle rack or until golden brown.

Ring the Dinner Bell !  Enjoy My Friends !


Quick Sourdough Starter



  • 4 cups warm water

  • 1 package dry yeast

  • 5 tablespoons sugar

  • 4 cups all-purpose flour

  • 1 large 1 Russet potato peeled and quartered.



  1. Whisk the water and yeast together in a crock jar that is at least 1 gallon. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!

  2. Mix in the sugar and let set a couple minutes. 

  3. Stir in flour. The consistency should be just slightly thinner than a pancake batter. Adjust your water or flour if needed to reach desired consistency.

  4. Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set about 24 hours before using for a more traditional sourdough flavor.


Recipe Notes:

Do not refrigerate the starter.

Let it set on the counter covered with a towel.


Stir once a day when not using.

We keep the starter about 5 -7 days.

You can keep as long as the potato stay's intact.

You only need to recharge the starter if you'll be using it again and need more batter.


To do so when 3 cups have been removed: Replace with:

1 1/2 cups flour

1 1/2 cups warm water and

2 tablespoons sugar.


Whisk and it's ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.   You will LOVE this One !


Sourdough Cinnamon Roll Apple Bake Delux

Sourdough Cinnamon Roll Apple Bake

Cowboy Style Deep Fried Prime Rib Deluxe

By Cowboy Kent & Shan Rollins !

Prep Time 50 minutes

Total Time 1 hour 20 minutes

Servings 6 to 8 Hungry Kin Folk & Friends



  • 6.5 to 7. 5 lb. prime rib roast

  • 6 large garlic cloves cut in half

  • Coarse black pepper

  • Coarse sea salt

  • Peanut oil or other high temperature fry oil

  1. Set the roast out of the refrigerator about 45 minutes before seasoning to allow it to warm slightly for a more even cooking.

  2. Cut the rib bones away from the roast (or you can also have your butcher to this). Trim any excess fat from around the roast.

  3. With a sharp knife, pierce 12 deep holes around the roast. Place the halved garlic cloves down in each hole.

  4. Generously season all around the roast and ribs with the salt and pepper.

  5. With a large pitch fork, pierce through the center of the roast until the tines stick through the opposite side by about 2 inches. This will help keep the roast off the bottom of your frying vessel.

  6. Heat enough oil in a large frying vessel (cast iron cauldron, turkey fryer, etc.) to cover the roast when submerged and heat to 375 degrees F.

  7. Slowly lower the roast into the oil until submerged. Make sure the roast doesn’t touch the sides of your fryer.

  8. Fry the roast until the internal temperature is 85 to 90 degrees F for rare or 95 to 100 degrees F for medium.

  9. Remove the roast from the oil and place on a cutting board. Lightly cover with foil and let rest about 20 to 25 minutes or until the internal temperature is about 120 degrees F for rare or 130 to 135 degrees for medium.

  10. Meanwhile, place the ribs in the frying and cook about 10 minutes or until the meat has cooked through and the meat pulls from the bones slightly.


Cooking Notes:

Important !

You need to keep an eye on the oil temperature. You want to keep the oil around 325 degrees F as it cooks.

To do so, you may need to turn out the burner and allow the oil temperature to cool a bit.


We also removed the roast from the oil while the oil cooled down.

We did this a few times during the cooking process.


Another Beef Favorite !

HillBilly Fabulous

Grilled Beef KaBobs


Feeds 8 or simply Half the Recipe.

  • 6 tablespoons lime juice

  • 1 cup Red Wine ( It'll Cook Out )

  • 4 dried ancho chilies crushed

  • 6 tablespoons olive oil

  • 6 tablespoons balsamic vinegar

  • 6 tablespoons light brown sugar

  • 6 tablespoons Worcestershire sauce

  • 4 16-ounce Sirloin steaks or TWO Lean London Broil Marinated 12 Hours.

  • 2 large White Vidalia Onion

  • 6 - 8 jalapenos

  • 4 yellow squash

  • Sweet mini peppers stemmed

  • Mushrooms - Portabello Quartered

  • Favorite Seasoning or salt and pepper

Mix all Wet Ingredients in a Mixing Bowl and Set aside.


Cut *Marinated Meat into 1" Squares

*Marinate with Your Favorite Sauce or 1 cup of orange Juice and a couple squeezed Garlic Cloves or Minced works Just Fine so Fine.


  1. Cut all the vegetables into roughly the same size. 1-1/2" pieces.

  2. Alternate the vegetables on the Bamboo skewers or whichever ones you got, leaving a little room in between each.

  3. If using mushrooms, remove the stem and place on their own skewer.

  4. Separately ( Just Grills Nicer )

  5. Lightly pour olive oil over the skewered vegetables and then season & or salt and pepper.

  6. Arrange the meat on skewers, making sure there is space between and lightly season same as the veggies.

  7. Clean and oil the grill.

  8. Place the vegetable and meat skewers over the hot side (place the mushroom skewers over the cooler side of the fire to start).

  9. Grill until the meat begins to sear, rotating occasionally, and then place over the cooler side of the fire until medium or medium rare.

  10. When the vegetables begin to brown, move them to the cooler side of the fire and continue grilling until tender, rotating occasionally. ( Sip some Tea )

  11. As the mushrooms begin to get tender, move them to the hotter side of the fire and grill until they lightly char.

  12. Remove from the grill and let rest a couple minutes or so before serving.

  13. Ring the Good Ole Dinner Bell. ********************************

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Cowboy Style Deep Fried Prime Rib Deluxe

HillBilly Gourmet's Fried Rice Special

A ' HillBilly Gourmet Favorite ! '


    8 large eggs
    1/2 lb. Hickory Bacon

    ( Cooked and Chopped )
    8 tablespoons butter
    2 heaping cup chopped mushrooms
    6 cups cooked long grain white rice    
    8 green onions sliced at angle
    1 Cup Onion
    1 Cup Corn and Sweet Peas ea.
    * See Our Special HillBilly Sauce below,

       try chilling the rice before frying.


    Place a 12-inch cast iron skillet, or oven-  safe skillet, into a  preheated 400 degree F. oven and leave for 10 minutes.

    Meanwhile, scramble the eggs in a small skillet over medium heat.

Set aside in a warm place.

    Remove the skillet from the oven and place on a burner over high heat.

Fry up Bacon and chop, add veggies.

    Add 4 tablespoons of butter to the skillet and stir in the  mushrooms. Cook just until the color begins to change and the flavor begins to release, stirring frequently.

    Note: drain Most of Bacon Grease before adding Butter for Best results..

    Move the mushrooms to one side of the skillet and add 4 More tablespoons of butter. Stir in the rice. Stir or flip them ingredients good every 20 seconds or so, until the rice begins to lightly toast/brown, about 4 to 6 minutes.

    Pour in about 2/3 cup of the Special HillBilly Sauce and stir until the rice is coated. Continue cooking a few minutes     until the flavors combine.

( a dash of Teriyaki is Optional )

    Stir in the eggs and green onions. Cook a few minutes until the dish has warmed through, stirring occasionally. Serve warm topped with additional Special HillBilly Sauce, if  hankerin too..


Special HillBilly Sauce


    1/2 cup Kikkoman soy sauce low

    sodium optional or:

    1/2 cup Kikkoman teriyaki sauce
    1 yellow onion chopped
    3 teaspoons lime juice
    1 teaspoon sesame seed oil
    1 cup hot water
    2 tablespoon sugar
    2 teaspoon Beef bouillon
    1 teaspoon of Ginger
    1 cup celery chopped
    1 tablespoon Butter


    In a food processor, add the soy sauce, teriyaki sauce, onion, lime juice and sesame oil.

    In a small bowl, dissolve the sugar, and Beef bouillon in the water. Add to the food processor.

    In a small skillet melt the butter over medium-low heat. Add the celery and Ginger, cook just until tender, about 6         minutes.

    Pour the contents of the skillet into the processor and blend to combine. The sauce will still be slightly chunky.  
    Tip: The trick to the great flavor is pouring some of the leftover sauce over the rice before serving. Enjoy !


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HillBilly Gourmet's Fried Rice Special

Best HillBilly Vegetable Beef Stew.


1 cup diced potatoes

1 cup fresh or canned corn kernels

1 cup fresh or frozen cut okra 1 cup frozen butter beans

1 cup diced celery

1 cup sliced, fresh or canned green beans

1 cup frozen black-eyed peas 1 cup thinly sliced carrots

1 (28 oz) can diced tomatoes 1 1/2 cups chopped onion

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1/2 teaspoon black pepper

2 bay leaves

1 tablespoon Seasoned Salt

1 tablespoon Butter

2 tablespoons beef bouillon granules

3 tablespoons dried parsley

1 teaspoon garlic powder

1 tablespoon dried Italian seasoning

4 quarts cold water

2 tablespoons if using chuck roast vegetable oil

2 1/2 to 2 lbs 2 1/2 to 3 pounds boneless cubed chuck roast beef short ribs

1/2 cup uncooked elbow macaroni


1.) If using chuck roast, heat the oil in a large skillet over medium heat.

2.) Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side.

3.) Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat.

4.) Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

5.) Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat.

6.) Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.

7.) If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot.

8.) Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.

9.) Reduce the heat and simmer for 45 minutes.

10.) Just before serving, add fresh parsley to pot.

11.) To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.

The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Enjoy My Friends !