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Your Favorite Recipes

Discussion in 'OFF TOPIC' started by PhxRam, Apr 6, 2014.

  1. Cardncub Well-Known Member

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    I use Tri-Tip with this recipe & let it marinate overnight. It is awesome.
     
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  2. Cardncub Well-Known Member

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    Here is a brine recipe I use on yard bird all the time. I add/adjust the ingredients somewhat. Brine it overnight & smoke it the next day. The flavor is throughout the meat instead of just on the outer layers & is moist & tender. I always spatchcock the chicken as well. I go a little heavier on the spices.

    Tips Slaughterhouse Recipes For Poultry
    [​IMG][​IMG]
    By: mythmaster and Pineywoods
    Posted 6/3/10 • Last updated 4/28/11 • 28,281 views
    I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry.



    Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
    1 ½ Gal Water
    ½ C Salt - Kosher
    ½ C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice (Louisiana Cajun Seasoning)
    2 tsp Celery Seed
     
    #102
  3. PhxRam The Estimated Prophet

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    Can confirm that this is a damn good brine.
     
    #103
  4. RaminExile Well-Known Member

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    That Korean beef sounds awesome. Gonna make me some.

    Garrett Gilbert going on about the Texan BBQ vs the Lou's BBQ has inspired me to have a grill on Sunday. I cant wait....
     
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  5. Tron Fights for the User

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    Made some Guinness Shepherds Pie the other day. Came out really good. Can post recipe if you need.

    [​IMG]
     
    #105
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  6. RhodyRams Well-Known Member

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    ummm yes please...looks great, would love to try it !
     
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  7. brokeu91 Well-Known Member

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    Hey, I only live a few miles away, where's my invite?

    Oh, I get it, you're still pissed off about me stealing your credit card info
     
    #107
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  8. RhodyRams Well-Known Member

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    just saw this while meandering about the World Wide Web: front.jpg
     
    #108
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  9. RhodyRams Well-Known Member

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    Well, so much for smoking the brisket this weekend. In this day age age with the modes of communication we have, cell phones, texting emails and what ever, I guess I failed to let wifey know I was planning on firing up the smoker for some pastrami Sunday. Went to play 9 holes of golf with my buddy early (6:30 A.M.) Sunday morning (had to borrow cash from wife to do so because of the whole debit card fiasco). Well after drinking the drinks won on the golf course ( Bloody Mary's at Wood River Golf Club best in state hands down) by the time I got home, she already had the Corned Beef in the slow cooker with potatoes and carrots.


    This weekend I will be doing a chicken tho..will try the brine solution @Cardncub posted
     
    #109
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  10. CGI_Ram Hamburger Connoisseur

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    Post it, you tease!:sneaky:
     
    #110
  11. Tron Fights for the User

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    fine fine!!! was trying to be super lazy but you guys wont let me!!

    ingredients-

    -2 1/2 lbs boneless stewing beef(Cut pieces to desired size)(can use ground beef and many other things if you want, I usually use ground beef for shepherds pie, but I also usually make it pretty simple. This wasn't "simple")
    -1/4 flour
    -2 table spoons of salt(I used more, because come on, 2 tablespoons is not a lot for a salt lover)
    -1 tablespoon pepper(used more as well, cause i freaking love pepper)
    -2 tablespoons of cooking oil(i used 4, but i like oily food)
    -1 cup beef stock(I added a beef bullion cube as well, as it didnt taste beefy enough for me)
    -1 large ass onion, cut up and diced however you like it
    -8 garlic cloves, or about half a garlic bulb. some cloves are big, some are small, and i love garlic so i used more than half)(btw, I freaking hate mincing garlic, but oh well)
    -tablespoon of Parsley(i liked green herbs...what can i say?)
    -2 cups chopped carrots(I used a lot cause carrots freaking rock!!!, can use less but your loss)
    -2 big spoonfuls of tomato paste
    -1 can of Guinness(can is 14oz, bottle is 12oz, using the bigger can make it not as thick)
    -2 tablespoons of Worcestershire sauce
    -fresh thyme sprigs, take a nice bit of them and tie them up. I had two tied up bunches of them i used.
    -a bag of shredded cheddar(sharp or mixed,whichver you prefer)
    -Some garlic powder
    -Big can or two normal cans of green-beans(I used normal peas this last time because my stepmom really wanted peas instead of green-beans, but i prefer green-beans, so up to you)
    -Cornstarch and water(if needed, you might need it and might not, we shall see)

    You can use a dutch oven or a crock pot. I used a Crock pot though, because I wasn't going to be eating for a long while.

    If using an dutch oven, preheat oven it to 350.
    If using a crock pot, set it at low if you got hours and hours you don't mind waiting, or put on high if you want it in about 4 hours.

    Combine flour, salt and pepper in a bowl. Mix well. Toss in beef chunks and make sure beef has a nice light coating of the flour mixture on it.

    Now take the dutch oven or a big pot and heat the oil inside of it on medium. Once oil is hot, throw in about 1/4-1/3 of the beef and cook it for about 5 minutes until they are browning, mixing it and flipping them about half way.

    Transfer cooked batch into a bowl and move on to next batch. Will probably have to add some oil in between batches.

    After last batch of the beef is browned, move it to the bowl with the rest of the beef and leave it.

    -Now in the pot/dutch oven, add 1/2 cup of the beef stock, onions, minced garlic, carrots, salt, pepper and parsley.(I threw in some seasoned salt as well, cause that crap is awesome. Cook for about 5 minutes.

    Add tomato paste, another 1/2 cup of beef stalk, Worcestershire sauce, Bullion cube(if using), can of Guinness and the thyme. Mix all together then add the Beef(dont forget the greasy bits in the bottom of the bowl).

    Let is come to a nice boil then transfer to oven if using a dutch oven, if using the crock pot, transfer the good to that.

    If using a dutch oven put it into the oven that you should have preheated to 350.

    If using a crock pot, transfer the good to it and set it on low or high, depending on when you are eating. If on low, cook for about 5-8 hours. If on high, will be ready in around 4 hours...ish.

    Now while that is cooking, you can make the mashed potatoes.

    -3lbs of potatoes, russets are always a good choice.
    -8oz cream cheese, soften in microwave
    -1 cup of shredded cheddar
    -salt and pepper for seasoning
    -dash of seasoned salt
    -1/2 cup half n half
    -butter(i used a whole stick cause i freaking love butter)
    -chives if you have/want(optional of course)

    Skin the potatoes, then cut them into 1/4 pieces
    boil them for about 20-25 minutes
    mash them up however you like.

    Mix in the cream cheese, cheddar, salt and pepper, seasoned salt, half n half and the butter. mix well till nice and thick and make sure there arne't any big chunks. Make sure not to over do it so they turn into a creamy mush.

    Once the meat and crap is done remove the thyme and add in the green-beans.

    If using a dutch oven put it onto the stove and bring to a simmer for about 5 minutes.
    If using the dutch oven, just add in the peas whenever near the end and take out the thyme.

    If it isn't thick enough(which it probably wont be), use the cornstarch now to help thicken it up.

    Turn oven up to 400, if using the crock pot, turn oven on and heat to 400...

    Now find some oven safe cookware that you want to put it in. The red cups I used were pretty good ones, nice and deep and good sized for a hungry man like me.

    Spoon the stew into the bowls till about an 1- 1 1/2 inches from the top. Then take a big spoon and kind of wipe the potatoes on top of that making sure the edges and rest of the top is sealed so the stew wont boil out.

    You can also just put it all in a big oven safe dish and do it that way, but I liked having my own individual serving.

    Also, after using the four cups, I still had a bunch left over that I put in a nice sized dish and cooked it then froze it and will eat next week probably, or tonight, we shall see.

    So now that you made it all pretty looking, sprinkle some more cheddar on top and some chives if you want and move them into the oven for about 20 minutes till the top has a nice golden brown look to it, you know that look, the kind that makes your tongue salivate.

    Take it out of oven once nice and golden brown and let cool for about 10-15 minutes or you'll burn the hell out of your tongue.

    (hope i didn't forget anything)

    Eat and enjoy.
     
    #111
    Last edited: May 21, 2014
  12. 69superbowl Well-Known Member

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    I didn't read through this whole thread, but I like to barbecue, grill and smoke. One of the best Smoke Day recipes (because you're out there all damn day anyway) is my take on the smoker classic: "Atomic Buffalo Turd."

    You take whole jalapenos, wash them and cut them all in half longways. Scrape out a bit, but not all, of the seeds and membrane (the white part - that's the heat along with the seeds). Mix up some softened cream cheese and spices - could be your pork butt or brisket rub, or just some chili powder, garlic powder, salt, pepper, etc. You can't really go wrong here. Smush that into a heap into the jalapeno halves (the real recipe uses a whole jalapeno, but I found that takes too much commitment from the orally challenged eater). Take cut up linguica, Andouille, chorizo or other pre-cooked sausage (those awful little weenies will do in a pinch) and put that in the softened cheese in the jalapeno half. Now wrap it with up to one piece of bacon (though a half-piece will work for most normal sized jalapeno halves) and fix it all together with a through-and-through stabbing with a toothpick.

    Place these beauties (I usually do 40 at a time) on the smoker at about 225 degrees for an hour or two or until the whole thing has changed to a dark color. Careful you don't overcook the bacon. Let them cool for a few minutes before eating. Have a cold adult beverage nearby, as some peppers are hotter than others. Great appetizer or leftover the next day. Enjoy.
     
    #112
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  13. RamFan503 Grill and Brew Master

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    How the hell did I miss this one. I'm always looking for good Korean recipes. Think I may have to try this but I also love Tri-tip for things like this. Of course Tri-tip is part of the Sirloin so..... It used to be thrown in with burger meat to be ground up (what a waste) then Santa Maria happened and it became a sought after cut. Personally I think it has possibly the best flavor of any cut on the cow.
     
    #113
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  14. Dieter the Brock SON OF JEN-ORIS

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    I am doing this today in the smoker
    If I end up dead we all know it's Death by Atomic Buffalo Turd
     
    #114
  15. 69superbowl Well-Known Member

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    Good luck Dieter the, keep the temp down or the cheese will get too lava-like and runny. And make sure to let them cool off a bit before you bite in or the roof of your mouth will literally melt off and you will be mad at me and every other living thing in your vicinity. Enjoy yourself!
     
    #115
  16. Dagonet Grillin and Chillin

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    Doing ribs for me and the Mrs. tomorrow. Looking for a new rub to try on them. Anyone have a favorite? I use an emeril rub and have a chicken breast rub that works good for pork too. But looking for an alternative. Any help appreciated.
     
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  17. Dagonet Grillin and Chillin

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    They are selling them?
     
    #117
  18. RamFan503 Grill and Brew Master

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    Not to toot my own horn but www.pigfeathers.com Won't get to you by tomorrow but maybe next time you are wanting to do some ribs you'd have some on hand.

    Others on here can tell you if it's any good. We got named best BBQ in the Pacific Northwest by Fodor's Travel Guide. We think they have stellar taste. :cool:
     
    #118
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  19. Thordaddy Binding you with ancient logic

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    Thor's original steak tartar

    8:00AM take a sixteen oz 1 inch round steak line one side with cling wrap, lift saddle blanket and saddle and place steak directly against horses cleaned back (clear water only).
    Cinch sadlle up tight and ride all day, min 8 hrs.
    Serve sliced in 3/4 inch strips with new potatoes green peppers and onions boiled together.
     
    #119
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  20. Dagonet Grillin and Chillin

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    You toot your own horn all you wish my friend. :cool: I will purchase in the future and it may be a few months from now. I want to donate to ROD first and foremost. With the wedding and etc things have been tight.

    But alas, one thing cooking about is trying new things. Your rubs look pretty damn good.. I stuck with the Emeril rub tonight for the ribs. It's not bad, but wanted a change up for my new bride. Give me time and I will order some rub from you. That said... $5 for 7 ounces??? This shiite must be potent now. lol Take care my friend.
     
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