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Iowa State Fair Honey Lemonade, Troy's Chuck Roast, Guacamole Burger

Iowa State Fair Honey Lemonade, Troy's Chuck Roast, Guacamole Burger
Iowa State Fair Honey Lemonade

Iowa Honey Producers Association
www.iowahoneyproducers.org

Ingredients:
1 (30 oz.) carton Sunkist frozen lemon juice
25 oz. of honey (approximately 3 cups)

Instructions: 

Combine lemon juice & honey. Add water to make 2 gallons. Mix well & enjoy!

Troy’s Chuck Roast

Troy Anderson, Iowa Farm Bureau Cookout Contest (56th annual crown-winning dish)

Ingredients:
Chuck roast
Cookies Flavor Enhancer
Johnny’s French Dip

Instructions:
Season chuck roast with Cookies Flavor Enhancer. Cook on smoker for 2 hours. Remove chuck roast from smoker, and place in a aluminum  pan. Pour Johnny’s French Dip on chuck roast, and place the pan on the grill at 225 degrees Fahrenheit; cook for about 4 hours. Check the internal temperature, and cook to your desired taste. 
Note: Remove your roast from the pan, and let cool on a cutting board. Tent the roast with foil while it cools. Remove the fat from the juice left in the pan. Use the juice for dipping or gravy. Serve the roast in slices, shredded or make delicious sandwiches.  

Guacamole Burger

Braelon Decker, Iowa Farm Bureau Cookout Contest

Ingredients: 
1/3 lb. pork breakfast sausage
2/3 lb. 85% lean ground beef
Salt
Pepper
Bacon,1 piece per burger
Colby jack cheese
Guacamole, as condiment
Ranch dressing, as condiment
Hamburger buns

Instructions:

Combine breakfast sausage and ground beef together. Make medium-sized patties. Season with salt and pepper, then put patties on grill. Cook bacon to preferred doneness. When burgers reach internal temperature of 160 degrees Fahrenheit, take off the grill and place on a plate. Add a slice of Colby jack cheese. Place on a bun, and add ranch dressing, guacamole and bacon.

For more ideas visit iowafarmbureau.com/recipes