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Thread: Barbecuing, Recipes, Food Thread. Drinks are Welcome Too!!

  1. #101
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    Quote Originally Posted by padre31 View Post
    A big roast, maybe 8pds, I'm thinking about brining the thing as Alton Brown mentioned the cheaper large roasts are served at weddings and large gatherings and rarely come out tasting very good.

    That...and..I need a good pina colada recipe...the heat is on and beer is missing the mark and my favorite drink Irish Coffee does not do well in 80 degree temperatures.
    Rum Runners, bro...... got a blender?

    Great drink for those hot sticky days
    JS

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    deadly at 250 yards!! calphin's Avatar
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    Fall-Apart Butt Roast

    1 (4-pound) Boston butt pork roast
    1/4 to 1/3 cup Worcestershire sauce
    3/4 cup light brown sugar
    1 cup apple juice
    1 tbs paprika
    1/2 tbs cumin

    Preheat oven to 400 degrees. Lightly grease inside of a casserole or deep roasting dish. Put Worcestershire sauce in a separate bowl and soak Boston butt pork roast in sauce.

    Remove roast from sauce and coat with brown sugar, being sure to press sugar all over to form a crust. Place sugar-crusted roast in casserole dish.

    Pour apple juice into casserole, but do not pour over sugar-crusted roast. Cover casserole or pan tightly, either with a casserole top or aluminum foil.

    Place roast in oven and immediately turn heat down to 200 degrees and bake about 5 hours. Uncover roast and check for doneness. Meat should be so tender it falls apart easily. If it doesn't, re-cover roast and cook for 30 minutes more or as needed. Makes 6 servings.
    [CENTER]
    Thanks Gish

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    If a Chinese-Greek who had never been to Miami were to try to make Arroz con pollo:

    1/2 chicken, cut up
    juice of two lemons
    2 gloves of garlic, mashed
    olive oil
    2 onions, sliced
    1 cup chopped tomato (must be very red; if not, substitute 1/4 cup tomato paste)
    1/4 cup soy sauce
    2 tablespoons tumeric
    pinch sugar
    4 cups chicken broth
    2 cups rice
    1/2 cup frozen peas

    Marinate the chicken in the lemon juice and garlic overnight, turning once.

    Saute the onions in the oil until limp. Add the chicken with it's marinade and saute until cooked on the outside. Add the rest of the ingredients except rice and peas. Bring to a boil. Add rice and turn down heat to simmer. Cook until the liquid is mostly absorbed.

    Add peas and toss through.

  4. #104
    Reality Check finyank13's Avatar
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    At first I was a little apprehensive on how these would turn out, but they are WICKED good!!!!

    Maple Bacon Chocolate Chip Cookies (recipe by Tod Dimmick, obtained from The Phantom Gourmet)

    1/2 stick (1/4 c.) butter, melted
    1 c. packed brown sugar
    1/4 c. maple syrup (again, use the real kind!)
    1 egg
    1 tsp. vanilla
    1 1/2 c. + 2 Tbsp flour
    2 tsp. baking powder
    1/4 tsp. salt
    5 strips bacon, cooked until crisp, drained, and chopped into very small bits (I microwaved mine for about 3 minutes, then kept going at 1 minute increments until it was crispy enough. Depending on what kind you use you may either need to cook it longer or shorter-I used a center cut)
    1/2 c. white chocolate chips
    1/3 c. bittersweet chocolate chips
    (I omitted this part and just added 1 bag-12 oz.- of semisweet chocolate chunks. Do whatever you feel is right for you)

    Preheat oven to 350°F.

    In a mixing bowl, mix the butter, sugar, and syrup very well. Then beat in the egg and vanilla.

    In a separate bowl, sift the flour, baking powder and salt, and then stir this in to the butter/egg mixture until just blended. Stir in the bacon and chocolate chips.

    Scoop up batter by the spoonful or with your hands (maybe about almost twice the size of a walnut) and place on a baking tray lined with parchment paper. Bake for about 15 minutes on the middle rack of the oven, or until just crisp on the edges but still soft in the middle (I had to bake mine about 20 minutes total. Just check to make sure they're golden on top and not burned on the bottom!). Remove from the oven to cool for a few minutes, then let cool fully on a baking rack.
    This made me almost 2 full dozen small cookies. Enjoy!
    “He always treats people right and he tries to beat your brains out. That’s a good way to go about things."--Indians manager Terry Francona on Derek Jeter



  5. #105
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    Place an order (to go) with Fat Matt's in Atlanta and save all that time...focus on drinking while you eat the best bbq ever. 1/4 Chicken 1/4 Slab is the best!!!!!
    BDH -

    "To me, there are three things we all should do every day of our lives. Number one is laugh. You should laugh every day. Number two is think. You should spend some time in thought. And Number three is, you should have your emotions moved to tears, could be happiness or joy.

    "If you laugh, you think, and you cry, that's a full day. That's a heck of a day. You do that seven days a week, you're going to have something special."


    Jimmy V. (Mar '93)

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    Senior Member felly smarts's Avatar
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    10 Pound briskett on the smoker right now. I put a thick chipotle dry rub on it and have a apple juice and butter baste for it. NOM NOM!!
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  10. #108
    ~mUST wARN oTHERS~ GISH's Avatar
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    Ive been cooking a long time and learned something new today. I made some jello fruit salad yesterday with strawberries and fresh pineapple. Or at least I tried to. I made it late yesterday evening and let it set overnight. To my surprise it was still liquid in the morning, and hadnt set at all. I tried adding more gelatin to no success. So I turned to google for the answer. Apparently fresh pineapple contains an enzyme that prevents jello from setting. So do kiwi, and melons. But canned pineapple will work because of pasteurization.


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  12. #109
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    I have a technique, more than a recipe (but have that as well). Reverse sear steak. I have a write up and it's a little long so let me dig that out. But for now, pictures.





    The steak was more rare than the picture shows, I didn't have time to set my white balance on my camera so it definitely isn't medium as it seems, it was a good medium rare. Note that the reverse sear method allows me to get a good sear without the nasty gray band around the outside you see on thicker steaks. It's red almost all the way out to the crust!

    You can google reverse sear too, I didn't invent it (although I did combine two separate techniques)

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    Quote Originally Posted by jdang307 View Post
    I have a technique, more than a recipe (but have that as well). Reverse sear steak. I have a write up and it's a little long so let me dig that out. But for now, pictures.





    The steak was more rare than the picture shows, I didn't have time to set my white balance on my camera so it definitely isn't medium as it seems, it was a good medium rare. Note that the reverse sear method allows me to get a good sear without the nasty gray band around the outside you see on thicker steaks. It's red almost all the way out to the crust!

    You can google reverse sear too, I didn't invent it (although I did combine two separate techniques)
    what do you mean "reverse sear"? It looks like the outside is done to me.

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    Reverse searing means to cook the meat first by convection (aka indirect) heat, and once the meat is cooked then to sear it brown.

    It will only work with thick cut steaks. The best method is sous-vide cooking, which is to vacuum seal the steak in a plastic bag and then to cook it in a water bath heated to 54 degrees celcius, it takes about 2-3 hours or so for the steak to come up to temperature and then once it is cooked you then sear it on the grill. Alternatively you can bake the steaks in an oven on a low heat and use a temperature probe to check for doneness.

    There is a common myth that searing "seals" the juices into meat, The truth is that searing does not seal, it does however start Maillard reactions which is caremelising the sugars in the surface of the meat which gives you the nice tasty crust.

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  17. #112
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    Quote Originally Posted by cnc66 View Post
    I've got a 9.5 pound sirloin tip roast in the oven.. biggest chunk of cow I have ever attempted in an oven.. Dinner at about 6:15.. letcha know!
    Quote Originally Posted by jetssuck View Post
    Never had much luck with a roast on the grill..... but in the crock pot it always comes out great.
    Man I miss these guys

    My plans for my labor day cookout, and a cool drink!!!!

    We are leaving to a huge Disney vacation in 16 days. To celebrate being so close, we are making our favorite Disney Food/Drinks for our Cookout!

    We are going with our favorite "Peco Bills" burgers.





    They have a "fixins" bar with the burgers, and you can add pretty much anything. So I will slice my own onions and use double dip flour and buttermilk with some cayenne and paprika to taste then fry up some onion rings. Ill mix some thinly sliced onions and jalepenos in with the burger patty, cook medium rare, olive oil and toast the buns, have melted cheese, bbq sauce, shredded lettuce, pickles, tomatos etc. to dress.

    On the side, we are eating a bit healthier so we will do side salad, or veggies.

    The best part I am looking forward to is the alcoholic beverage!

    Besides just beer, we are celebrating our favorite Disney Drink.........

    THE LAPU LAPU!!!



    We carve out our pineapples and here is the drink recipe:

    One part Bacardi 151
    One part Myers (dark rum)
    Two parts OJ
    Two parts sweet-n-sour mix

    Shake over ice, serve cold in hollowed pineapple
    We can't wait!!!




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  19. #113
    RIP Phinsational ToddPhin's Avatar
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    Is there even a hamburger patty in that onion sammich? ^^^

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    Quote Originally Posted by phinsational View Post
    Is there even a hamburger patty in that onion sammich? ^^^
    That's what she said




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  22. #115
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    I accidently stumbled on an easy grilling sauce for burgers while I was trying to make an Irish stew for St pattys day. The recipe called for several ingredients but stopped for a quick taste after the first 3. At that point I had a can of tomato sauce mixed with some red wine (a cheap cabernet sauvignon) and some Worcestershire sauce. It had a really good taste to it, so the next day, I made up some more of this mix, kinda winged it on the measurements,.....something like 1 part tomato sauce, around 1/4-1/3 part wine, and a few splashes of Worcestershire. Took half to use as a grilling sauce to brush on the burgers while grilling, and the other half I used for just as a sauce to use after the burgers where cooked. I split them up so I had a clean sauce with no uncooked burger blood in it. I wish I could find a way to make the after cooked sauce a little thicker than the grilling sauce, that would be perfect. Anyways, it turned out great! Everyone liked it. I will definitely do that again!!

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    The Twisted Spork of Doom Fin D's Avatar
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    Quote Originally Posted by Fishweiser View Post
    I accidently stumbled on an easy grilling sauce for burgers while I was trying to make an Irish stew for St pattys day. The recipe called for several ingredients but stopped for a quick taste after the first 3. At that point I had a can of tomato sauce mixed with some red wine (a cheap cabernet sauvignon) and some Worcestershire sauce. It had a really good taste to it, so the next day, I made up some more of this mix, kinda winged it on the measurements,.....something like 1 part tomato sauce, around 1/4-1/3 part wine, and a few splashes of Worcestershire. Took half to use as a grilling sauce to brush on the burgers while grilling, and the other half I used for just as a sauce to use after the burgers where cooked. I split them up so I had a clean sauce with no uncooked burger blood in it. I wish I could find a way to make the after cooked sauce a little thicker than the grilling sauce, that would be perfect. Anyways, it turned out great! Everyone liked it. I will definitely do that again!!
    To thicken it, try mixing it with a powdered brown gravy mix or corn starch.
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    Yeah, I bet that brown gravy mix will go awesomely with that!!...Ill definately have to remember that! Thanks fin!

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    Quote Originally Posted by Fishweiser View Post
    Yeah, I bet that brown gravy mix will go awesomely with that!!...Ill definately have to remember that! Thanks fin!
    Let us know how it goes.
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    Will do!

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    So I did the canned tomato sauce, red cabernet wine, and Worcestershire sauce...added some onion powder and a little bit of soy sauce. Again, winged the portions out to find the right taste....added a little bit of brown gravy mix per fin D to thicken it up.........this should be bottled up and sitting next to your catsup and mustard in the fridge!! I used it as a sauce to go with a mushroom Swiss burger.....incredible!!...this would even be good on fries or even on pork or chicken as something good outside of what a BBQ sauce would be....

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