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Thread: How about a Recipe Swap?!
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09-01-11, 10:51 PM #421
I guess the battery is to scale. The two hunks of meat combined weight was about 5 lbs. Left overs for the next week LOL.
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09-03-11, 08:21 PM #422
well look at that
Cross cut beef ribs marinated overnight in Hawaiian Charsiu sauce. Turned fluorescent pink before basting - like Pautzke's FireCure stains bait. No great mystery why fish go for that presentation.
Fueled and flavored with regular Kingsford briqs and a few sticks of cherry that were laying around the yard. Two hours so far, one more hour or so
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09-03-11, 08:44 PM #423
That looks awesome. mouth watering. I have always been keen on the cross cut version of ribs. Was the maple leaf to the left for scale?
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09-04-11, 10:13 AM #424
arterie clogging birds
Turbaconducken (Turducken Wrapped in Bacon)
This is Turkey,bacon,duck,and chicken
read the instructions below
http://bacontoday.com/turbaconducken...pped-in-bacon/
.
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09-07-11, 09:49 PM #425
felt a need to heal after the baconbirds, and this should do it
onion, garlic, lemon, olive oil, smoothie...
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09-07-11, 09:52 PM #426
Red Coho, many say it's not rich as Chinook, but this slab is bright!
the cooking oils and juices will make for a nice sauce over rice
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09-13-11, 06:31 PM #427
Life is certainly sweet when the harvest is on
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10-20-11, 04:27 PM #428
Don't know, but i've got a flatware set listed on ebay that the wife might be interested in Birthday, Anniversary, Christmas?
http://www.ebay.com/itm/220872255932...84.m1555.l2649
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11-01-11, 05:49 PM #429
Sasage n Pepper's!
4 brats
2 bell peppers - red n green, yellow?
1/2 sweet onion
minced garlic cloves
olive oil
vinegar
bread
Two hungry people tell you: That's a good feed right there
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11-01-11, 08:07 PM #430
Dave, A little oregano with the peppers and onion is real good.
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12-03-11, 10:55 PM #431
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12-15-11, 06:09 PM #432
Spicy Italian Beef
There's 3 lbs of beef chuck sittin in the pot with:
Carrots
Potatoes
Cauliflower
1/2 jar of Peperoncicni's
1 can of beef broth
1 bottle of beer (Becks)
1 chopped onion
4 cloves of minced garlic
1 packet of Good Seasons Italian mix
I turned it on at 0600 at low heat. 10 hours of patience. Thinking about what kind of bread to serve it on while driving home from work. French Pannini. Damn, forgot the Horse Radish!
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12-18-11, 02:14 AM #433
Merle's Pork Loin Paradise:
This is a little trick I messed around with until I got it just right...
Get yourself a decent sized pork loin.
Marinate that bad boy over night in enough beer to cover it and about half of a small bottle of teriyake marinate. Cover this up, so as not to let the vapors escape, a this is how the teriyake impregnates the pork loin.
Let that sit right up until you go to put it on the grill.
Turn your grill to just under medium heat, and make sure your highest rack is clean or lined with aluminum foil.
Place the loin directly on the clean grill or foil, and then make a little tent out of foil to place over it. This causes the escaping steam and vapors to remain around the meat without smothering it completely.
Make sure to keep grill closed. This will smoke a lot, but don't worry.
After about 20 minutes, remove the tent and season the meat with a small amount of red pepper, a dash of garlic powder and a bit of black pepper. Turn it over and make sure you season the whole thing.
Cover it back up and let it go for another 20 minutes or so with the grill closed.
At this time, carve into the middle to see if it is close to done. Do not allow this to burn! But, get it cooked thoroughly.
When it is done (generally, when you can push down on it and no juices appear as red) slice it as thinly as possible and serve immediately, while hot.
What you choose to serve with it is your business, but I find that thin sliced baked sweet potatoes go very well with this meat. Use a bit of brown sugar and cinnamon on them. Enjoy!
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12-18-11, 04:46 AM #434
The unusual sounds like a try
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12-26-11, 08:01 PM #435
I just did one of these the other day. I need to change that you don't need to check how done it is for at least 1 hour on the grill, though you still want to make the turn at about 20-30 minutes. Avoid raising the lid as much as possible. This thing turned out awesome!
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