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Thread: How about a Recipe Swap?!
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08-10-11, 11:51 PM #406
The fork and spoon do seem to look like something fancy but they're just plain jane kitchen ware. Who the heck would eat a grinder and some beans with sterling silver LOL
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08-11-11, 03:57 AM #407
Pork cutlets on the grill:
Season the pork then get the grill ready.
Grill for about an hour on indirect heat and a lot of smoke
Crock pot for two hours in cream of mushroom soup and milk.
Serve with apple stuffing and sweat peas. Use the crock pot sause as gravy.
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08-11-11, 03:58 AM #408
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08-11-11, 07:27 AM #409
You Should Have Your Own Tv Cook Show Or Open Up A Resturant Robert You Have Some Great And Delicious Recipes
Semper Fi My Brother
Stephen Doc Hansen Hm3 Fmf
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08-16-11, 07:14 AM #410
I have try-ed some of these very good , i wish i had an recipe offer other than toast,
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08-16-11, 02:00 PM #411
I lived in Waynesboro VA, guy i work with Mom had this big chunk of meat in pressure cooker all day, we got off work hanging steel i dont think icould carry a spud wrench ten feet now, anyhow we ate what she cook greens and potatoes and cold beer it was great, i had seconds , turn out the meat was bear ,
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08-17-11, 06:21 AM #412
raccoon
Than one day back in 72,we were heading up to floor three, a raccoon was headed down , southern boy pop it on its head he cook it for lunch taste like chicken really good, thats the last one i have ,you all have a good one , S/F,
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08-18-11, 04:36 PM #413
Couple days ago i bought a bag of smoked steelhead from an Indian who lives in a fishing village on the banks of Columbia River. It was so smokey that it got me wondering if there is such a technique as double smoking. No it wasn't Liquid Smoke that enhanced the flavor, t'was was some kind of wood smoke and lots of it
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08-18-11, 04:44 PM #414
Boiled shrimp -
2 big bottles Louisiana hot sauce
2 lemons cut up
Peppercorns
..and of course the shrimp (however many pounds you need to feed everybody)
Fill a stock pot half way with water then pour the hot sauce in (both bottles unless you can't handle it) with the lemons peppercorns and shrimp then boil until the shrimp turns pink and white..
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08-18-11, 06:43 PM #415
For that real smokey smoke taste .... I use those ready made wood chips, put them in a bucket then add two pots of strong black coffee. Soak over night. Start your coals on the opposite side of the grill you intend the meat to be cooked on. Ever once in a while drop a handful of those soaked wood chips on the coals. Keep the lid on as much as possible and occasionally add a few more pieces of charcoal to the fire. I keep the in and out dampers wide open, but then again my grill works best with that set up, yours might need em half closed etc. Anyway soaking the wood chips in strong coffee is the ticket.
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09-01-11, 10:34 PM #416
How bout some roast beef cooked on the barbeque? I cooked everything but the string beans and the meat in foil packets. Enjoy!
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09-01-11, 10:36 PM #417
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09-01-11, 10:39 PM #418
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09-01-11, 10:49 PM #419
Ok the meat was seasoned with garlic powder, seasoned salt, black pepper, thyme, and cocoa powder then quickly seered on the hottest part of the gas grill. I seered all sides then transferred it to the charcoal grill and cooked on indirect heat for about an hour.
The foil packets contained: sliced potatos and onions with butter and seasoning in one, baby carrots with ground ginger and butter and onion salt in another, button and portabella mushrooms with fresh garlic, butter, soy sauce and beef boulion in the 3rd. I cooked the foil packets on the gas grill while the meat was cooking on the charcoal grill.
Eventually I'll get a picnic table for outside. Enjoy!
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09-01-11, 10:49 PM #420
damn thats substantial a feed, is the AAA battery in photo#1 for scale?
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Ghost Of Iwo Jima
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