Thread: Tasty Recipes Anyone? Post them here!

I think I've posted it before but I'll start with my classic bbq roast:

Ingredients:
1 plump roast, 3 to 8 lbs (works best with pork butt, does ok on beef also)
dry rub (ingredients to follow)
bacon
celery
onions
garlic
water in tin or can
cabbage
hot sauce of your choice (louisiana or cajun is my choice)
mayo (if you like)
hamburger buns

Dry rub ingredients (blend and mix to taste):
salt
onion powder
garlic powder
ground red pepper

preperation:
take rump roast and repeatedly stab all over with sturdy kitchen knife making punctures down to center, liberally pour dry rub into punctures. Dice celery, onions and garlic very finely, stuff into punctures. cover top and sides with celery, onions, garlic, and dry rub. wrap completely with bacon strips.

after roast has been prepped, wrap with plastic wrap and refrigerate between 1 to 3 days (no more than 3). this ages the meat while allowing a 'marinade' effect.

After roast has aged, make a pan out of aluminum foil dull side out. be sure to fold up the sides to catch the grease. remove bacon and place in pan around roast

build a bbq fire (wood smoker preferred, followed by charcoal bell bottom grill, and gas grill dead last). place full water tin in center of fire.

Once roast is cooked per instructions below, remove any bones if you didn't buy boneless. If the roast is properly cooked you should be able to just pull the bones from the roast. Take a meat cleaver and on a very large cutting board chop roast into tiny pieces. Shred cabbage with cheese grater place meat on bun, top with cabbage, add hot sauce (and mayo if desired), and serve with side dishes of your choice (any of potatoe salad, deviled eggs, smoked corn ears, and/or baked beans works wonders.

Warning: extremely delicious and very fattening if you're not careful


Cooking Instructions:
For wood smokers, smoke as usual, with the foil pan and water tin being the exception, takes 3 to 8 hours, depending on roast size. turning roast every 1.5 hours and checking water tin to fill as needed.

For charcoal bell bottom grills, build fire on one side of grill with water tin centered, place roast & pan on opposite. use soaked wood chips of your choice on the charcoal for smoking effect (soaking chips at least 1 hour beforehand for better smoking effect). Turning roast every 1.5 hours & checking water tin & smoking chips, adding as needed. For larger roasts you may need to remove roast once or twice and build another fire. (good sized charcoal fires are effective for typically about 3 to 4 hours maximum).

For gas grills, light one side only, place water tin and wood chip box with soaked wood chips (see above) accordingly on the side that's lit. place pan & roast on side without heat and smoke, turning roast every 1.5 hours and checking water tin & wood chips to fill as needed.


I'll post others later if anyones interested.

Glen F

Good idea! I'll share my apricot glazed grilled porkchops that took me a summer to perfect.

Marinate some large thick center cut pork chops (no bones) in a marinade made up of:

olive oil
crushed rosemary (fresh is best)
minced garlic
orange juice
soy sauce (go light on this, just a couple of dashes)

(you just kind of have to adjust the amounts to taste). I marinate them overnight.

Then you sear both sides of the chops to seal in the juices, then brush with marinade and cover on indirect heat. Cook until thoroughly done, flipping once. It's usually about 12-15 mins on a side for the thick ones I use. Meanwhile, mix up a glaze of:

3-4 spoonfuls of apricot preserves
a little bit of orange juice

Melt it in the microwave or in a saucepan on very low heat, add just enough OJ to thin it out without making it runny. Take it out and glaze the chops with it, both sides, and leave the chops on the grill long enough to just barely start to carmelize the sugars in the preserves. Works best if you switch back to direct heat and sear the chops for this, you can also get the nice grill marks going about now heh.

Serve with a thin slice of orange on top and fresh grilled corn on the cob

-- Gary F.

Gents,

That is SO much work. My favorite summer recipe:

1-24 oz Tumbler
Fill with ice cubes
Fill with water
Squeeze 2 lemon slices
Lightly swirl
Sit on back lawn and watch the clouds go by.

RT

Originally Posted by rtaylor61

Gents,

That is SO much work. My favorite summer recipe:

1-24 oz Tumbler
Fill with ice cubes
Fill with water
Squeeze 2 lemon slices
Lightly swirl
Sit on back lawn and watch the clouds go by.

RT

You forgot the rum!

-- Gary F.

Very simple "Jack Burgers"
1/2 lb. hamburger per patty
garlic pepper
Jack Daniels

Begin with a quick two/three servings of the Jack. Then fill tumbler 1/2 full of jack. Add ice, water, coke, or whatever pleases you.

Next, put hamburger meat in a bowl and HEAVILY dust it with the garlic pepper.
Add 1 cap full of Jack for each 1/2 lb of meat that you are using.
Mix, add more garlic pepper and mix some more.
Make 1/2 lb patties and cook.

Speaking of jack daniels,

jack daniels marinaded steaks.

1.5 cups jack per steak
garlic
onions
salt
1 tblspoon worcestershire sauce per steak


put steaks in a tin or pan, pour over jack daniels & worcestershire sauce. cover with diced garlic, onions, and salt to taste, cover and refrigerate for 48 hours

Slow grill to desired finish. enjoy.

Personally I grill most unprocessed meats in the homemade foil pan with a chuck of fat on the side for added moisture. With charcoal I always use soaked hickory or soaked misquite chips for smoking. Very unhealthy but very tasty

Originally Posted by kyle

Very simple "Jack Burgers"
1/2 lb. hamburger per patty
garlic pepper
Jack Daniels

Begin with a quick two/three servings of the Jack. Then fill tumbler 1/2 full of jack. Add ice, water, coke, or whatever pleases you.

Next, put hamburger meat in a bowl and HEAVILY dust it with the garlic pepper.
Add 1 cap full of Jack for each 1/2 lb of meat that you are using.
Mix, add more garlic pepper and mix some more.
Make 1/2 lb patties and cook.

I hope we are still using my 24 oz tumbler!

RT

Originally Posted by rtaylor61

I hope we are still using my 24 oz tumbler!

RT

HAHAHA! And who says size doesn't matter?

Kyle,

The expression "pour me three fingers of whiskey" takes on a whole meaning if those fingers are standing upward, not laying on the counter!

RT

Yeah but you're talking Jack... that's like the budweiser of whiskeys. I'll take a nice singlemalt scotch instead

Of course using that to marinate meat would be a mortal sin...

-- Gary F.