How about a Recipe Swap?! - Page 10
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  1. #136

    How about beef brisket then?

    Quote Originally Posted by SlingerDun View Post
    Well, i only BBQ Beef and Bison

    --->Dave

    Beef Brisket Rub enough for a 5-6 pound brisket

    1 Tbsp Kosher Salt
    2 Tsp Black Pepper
    1.5 Tsp Brown Sugar
    1.5 Tsp Garlic Salt
    1.5 Tsp Onion Powder
    1 Tsp Cumin
    1 Tsp Oregano
    3 Tbsp Chili Powder (optional)
    1 Tsp Cayenne (optional)

    Mop Sauce

    1 Cup Distilled White Vinegar
    1 Cup Beer (light beer)
    1 Tbsp Garlic Salt
    1 Tbsp Brown Sugar
    1 Tsp Black Pepper
    1 Tsp Red Pepper Flakes


    Sprinkle with the rub, and into the smoker at 225 for several hours. Every hour or so while replenshing the soaked hickory chips mop the sauce onto the meat. Once the internal temperature reaches 165 take the brisket out and wrap it in aluminum foil, then back into the smoker for another 2-3 hours until internal temp reaches 190. Your total cook time will vary, but plan for at least 6 hours. If you like a BBQ Sauce, the juices that accumulate inside the foil mixed with any storebought BBQ sauce is phenominal.


  2. #137
    Thanks Hauer, sounds like a substantial feed, maybe when i retire???

    --->Dave


  3. #138

    Bachelor Beef Crockpot Ribs

    beef back or shorts, 3 to 4 lbs
    1 onion
    salt
    pepper
    16 oz. BBQ sauce

    Slice onion and lay in pot.
    Salt and pepper each rib, broil in oven for browning about 13 minutes.
    (I may use this time to stretch and get dressed before work)
    When browned...place ribs in crock (arched up and convexed on the bottom tier, it gets greezy down there) covering each rib in sauce before stacking next layer.
    Pour in rest of the sauce on top

    Cook at high (4 to 6 hours?) Nooooooooo

    Cook at low setting (8 to 10 hours!) No need to race home early from work, sub-prime beef cuts benefit greatly from slow heat and them ribs will be tiiinderrrr, Shiat Howdy!

    If anybody gets curious at home tell them don't lift that lid before [sic] 8 to 10 hours, it can take awhile for the cooking heat to build back up. Or just duct tape it shut and draft a menacing letter

    --->Dave


  4. #139
    Oh man. I had no idea so many posts were made while I was gone.. >.< You're right Al.. I'll never catch up, but I'll give it a good try! Btw.. some of these recipes that i haven't seen are AWESOME. <3


  5. #140
    Squad Leader Free Member Wyoming's Avatar
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    Looks like you need to get out of bed and get busy.

    Illegitimi Non Carborundum!!





  6. #141
    LOL! I've BEEN busy.. just not coming up with new ideas... except here:

    Maria's Chilli <3

    1 pkg ground beef (1.5 or so lbs)
    1 can beef stock
    1 can kidney beans (drained)
    1 can diced tomatoes
    1 palm full of ground cumin
    2-3 palms full of chilli powder
    1-2 Tsp cayenne pepper
    1 small onion chopped finely
    1 Tbsp garlic powder
    2 slices AMERICAN cheese
    Shredded sharp cheddar cheese
    1/2 cup bread crumbs

    ON STOVETOP! Brown and drain ground beef. Add onion--cook till onions begin to clear. Add beans and tomatoes, all seasonings. Add American cheese stir till melted and completely incorporated. Add breadcrumbs and add salt/pepper to taste. If it doesn't look dark enough, add more chilli powder. Let reduce on med heat until reaches a consistency you like.

    Serve with CHEESSSEEE!!!!!!

    ... kicked my husband's tastebuds' a**es.

    YUM!


  7. #142
    Okay...I'm lovin this thread...I just can't believe I missed it for so long.

    I've been busy and now I'm starving and I'm only on page 5. I'll go thru the rest of the posts and add some of my own at some point.


  8. #143
    Marine Spouse Free Member
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    Easy Kalua Pig and Cabbage

    If you've ever been to a luau you've had Kalua Pig... This is my far away from home version; where the hell am I going to get a whole pig, banana leaves, and lava rocks. I sure as hell am not digging a pit by myself, and I'm pretty sure our HOA would frown upon me slaughtering said pig in the neighborhood. Extremely easy but takes a long time... Serves 1 small Samoan/Italian family of 3 for a day, or 8 Adults for dinner.

    1 7-8 lbs Pork Picnic Cut or Shoulder(Butt)
    4 tbsp of kosher or sea salt
    1/3 cup of liquid smoke
    Lots of water
    1 head of cabbage

    Place pork in a large roasting pan or crock pot with salt and liquid smoke. Fill with water until pork is 3/4 submerged (I said a LARGE right?) If you are cooking in a roasting pan then set on 350 covered for 4 hours. If you are using a crock pot then you can set it up before you leave for work in the morning and set to low or med covered. When meat is fully cooked it should fall right off the bone(s), just shred meat in pan/crock pot with a fork. Chop and stir in cabbage and cover again, cook for another 20-30 minutes (until cabbage is soft).
    Serve with Rice, poi, or on a sandwich roll.


  9. #144

  10. #145
    Because I'm really sick.. and this is what my mom used to make for me

    Ginger Tea

    1 large ginger root: peeled and sliced
    orange peel (if you want)
    Lots of water.

    In a stockpot fill about 3/4 with water. Pop in the ginger root and orange peel (again the peel is optional.. I make mine without). Let it boil gently for a LONG time. You will be able to smell the ginger all through your house when it's ready. It will be spicy and will clear out your sinuses and give you that warm all over feeling you need to get better. Use honey


  11. #146
    Barbecue Brisket

    4 to 5 lb. beef brisket
    1/8 t. celery salt
    1/4 t. garlic salt
    1/2 t. onion salt
    1/4 t. salt
    1.5 oz. bottle liquid smoke
    1 1/2 cups barbecue sauce

    Place brisket in slow cooker. Sprinkle with celery salt, garlic salt, onion salt, and salt. Pour liquid smoke over brisket. Cover. Refrigerate for 8 hours. Cook on low for 8 to 10 hears or until tender. During last hour, pour barbecue sauce over brisket. Serves 8 to 10


  12. #147
    Quote Originally Posted by Phantom Blooper View Post
    Barbecue Brisket

    Place brisket in slow cooker....... Cook on low for 8 to 10 hours or until tender...
    Thats what i'm talkin bout
    Quote Originally Posted by DobbinsBlythe
    Ginger Tea

    1 large ginger root: peeled and sliced
    orange peel (if you want)
    Lots of water.
    No tea bag?


  13. #148
    Quote Originally Posted by SlingerDun View Post
    Thats what i'm talkin bout
    No tea bag?

    No tea bag needed. It's sliced.. not chopped to bits.


  14. #149
    Quote Originally Posted by Phantom Blooper View Post
    Barbecue Brisket
    The beef slow cooked all day, poured the sauce on first for a "crust" and because i wasn't available an hour before completion time, just finished up with dinner, everything is good in the world...


  15. #150
    Squad Leader Free Member Wyoming's Avatar
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    Quote Originally Posted by SlingerDun View Post
    The beef slow cooked all day, poured the sauce on first for a "crust" and because i wasn't available an hour before completion time, just finished up with dinner, everything is good in the world...
    I was wondering about that bit, did it make a crust?

    That I like.

    Illegitimi Non Carborundum!!





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