Reeder worked long & hard on ‘Preacher Burger’ recipe

Roger Reeder has worked on a lot of recipes for a long time. Many of these will remain secret, like his “Preacher Burgers.”
The burgers are a recipe he has adapted over the years made with a lengthy list of dry and wet ingredients, topped with a secret homemade barbecue sauce.
He recently served this “crowd pleaser” on sour dough buns and “they were fantastic”.
And he has been known to have a “Preacher Burger” fundraiser at Derma Baptist Church on occasion.

“I go by look and smell when I cook, especially developing things like the burgers and sauce,” he said.
He also likes to use his barbecue sauce on smoked sausage, and Blooming Bologna. He takes about a 6” tall chunk of bologna and cubes it, but not all the way to the bottom, soaks it in the barbecue sauce, then refrigerate an hour before putting it on the grill.
“It is phenomenal,” he said about the appetizer.
An original recipe he did share is taco pie, “a mistake that turned out good,” he says.

With leftover taco meat, but not enough to feed the family, he Googled how to make a crust. From there he made the chip and cheese crust, and the rest is history.
The ketchup, mayonnaise and black pepper mixture concoction for the taco pie is something he also likes to use as dip for fries and chicken strips.
He says Derma Youth Director Jeremy White uses the chicken wing recipe for his chicken strips.
While in Disneyland with the BHS Band, he was grilling hot dogs at their hotel. A group of people from Canada came over and were visiting with him, and that is where he got the rib recipe.
“Being a butcher by trade” is where he learned about tearing the membrane from the ribs to make them more tender.

He began working in a grocery at age 10, and was helping his brother as a butcher when he was 14.
Reeder does most of the cooking for his family, and “random” is the menu for their supper, saying it might be crockpot meat loaf, steak and green beans, or taco pie.
Daughters Elizabeth, 19, likes to cook sweets, and Meggan, 15, is an “all-around cook who likes grilling with her dad.”
Wife Dena is “an excellent cook”, he said, and her staples for potluck meals at church include tater tot casserole, butterbeans and corn.

His mom was the “church hostess” and his dad was Minister of Music at Cherry Creek in Ecru, where they were all involved in church.
His two brothers and one sister also cook, and each has their own “specialties” they learned from their mom. One of his brother’s is watermelon cake.
Bro. Rogers loves to cook and entertain, and that is evident from recipes he submitted to the Derma Delights by Derma Baptist Church cookbook published in 2016:
Preacher’s Cocktail Smokies, Country Meatballs, Ugly Dip, Pizza Grilled Cheese, Pierced Chicken Pouch, Mom’s Angel Biscuits and the Mini Cinnamon Rolls.

Mini Cinnamon Rolls
1 pkg. crescent rolls
Butter
Cinnamon
Sugar
Unroll crescent rolls out into squares (lay flat). Place butter onto rolls. Cover (liberally) with cinnamon sugar. Roll up into mini roll. Cut into tiny sweet rolls. Place into pan. Bake at 350° until golden brown.
Glaze: Milk and powdered sugar
Place milk in bowl and mix in powdered sugar until mixture is semi-runny, but thick. Drizzle over hot sweet rolls.

Crockpot Meatloaf
2 lbs. hamburger meat
2 sweet onions, chopped
1/2 cup milk
1 pkg. McCormick’s meat loaf seasoning
2 full cups bread crumbs
2 eggs
1 bell pepper, chopped
Salt and pepper
Mix all together in bowl. Mash down into well-greased crockpot or greased crockpot liner. Make groove down center of loaf, not going all the way to the edges. Pour ketchup in the groove. Cook on low 4-6 hours.

Taco Pie
Use leftover taco meat OR season browned ground beef as you would for making tacos. Mix finely crushed tortilla chips (of your choice) and mix with shredded cheese. Press the chip and cheese mixture into a small coated pie pan. Bake crust until it sets. Add a layer of meat on the crust. Mix ketchup, mayonnaise and black pepper to a light red consistency and put on layer of meat. (Can use salsa instead). Next add shredded cheese and a layer of crescent rolls. Sprinkle with cheese and bake until rolls are browned.
Chicken Wings
Take regular bone-in chicken wings and let them get to room temperature. Put them in water containing Byron’s Butt Rub for 10 minutes. Add black pepper and Lawry’s seasoning salt to self-rising flour until it has orange tint. Take chicken from water to flour to grease. When they come out of the grease, you can put Moore’s Buffalo Sauce or A-1 Garlic and Herb (or whatever.) Mix in a bag. Add chicken and shake around before serving.

Ribs
Baby back ribs
Lawry’s seasoning salt
Garlic powder,
Pepper
Limes
Ground oregano
Peel membrane from back of ribs. Squirt lime first (half on each side). Coat liberally with seasonings (careful with the oregano.) Wrap up in foil sealed tight, but leave a little room at top for steam inside package (meat is bone side down). Cook long and low 250° for three hours depending on oven. Let rest until internal temp gets to 290° so juices can work their magic.

If you have a suggestion for a “Cook of the Week,” please email us at calhouncountyjournal@gmail.com.