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

Discussion in 'Lounge' started by calphin, Aug 18, 2008.

  1. felly smarts

    felly smarts New Member

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    Felly's Famous Stuffed Portobellos

    6 of the biggest portobellos you can find (destemmed)
    extra virgin olive oil
    2 cloves of fresh garlic finely chopped (or more if you like garlic as much as I do)
    1 package of fresh uncooked unfrozen spinach (has to be fresh, not the frozen kind)
    1 large red onion finely chopped
    1 pound of hot Italian sausage links
    1/2 pound of smoked mozzarella cheese
    salt and pepper to taste

    great tail gate recipe and very easy if you pre chop everything at home.

    lightly brush oil on veins and caps of mushrooms and place them on the grill at medium heat throw the sausages on with them.

    while they are cooking mix garlic, onions and spinach together in a bowl. pull the sausage and mushrooms when they are done. the mushrooms will be done before the sausages, so just set them to the side. take the sausage and chop it up as finely as you can while they are still hot and add them to the spinach mixture. drizzle a little bit of oil on to it and stir everything up real good.

    once everything is mixed, spoon it in to the mushrooms (veins pointing up) and then slice the cheese in big chunks and place them on top of your mushrooms. place the mushrooms back on the grill and cover until the cheese is melted. plate and enjoy.
     
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  2. felly smarts

    felly smarts New Member

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    Root Beer Barrel

    1 Tall glass of your favorite beer (ice cold of course)
    1 2 oz shot of root beer schnapps (leave it in the shot glass)

    Drop shot glass (with schnapps in it) into glass of beer and chug. Watch your teeth, those damn shot glass' can hurt when your drunk and not paying attention.
     
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  3. daphins

    daphins A-Style

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    My gf made a variation of that. I don't like refried beans but I really liked that.
    Her dad taught me the following Guacamole recipe...it's my favorite dish on the planet now.

    Jose's Avocado Dip

    5 avocados
    1/2 white onion
    2 tomatoes
    bundle of Cilantro
    salt
    pepper
    Bag salted white corn Tortilla chips

    1. Gut avocado's and mash them up good in a bowl
    2. Dice a handful of Cilantro up VERY fine and add it to the avocado's
    3. Cut white onion in half, dice it up and add it to the guacamole
    4. Add quite a bit of salt and cover the top layer with pepper (not pitch black but noticeably dark) mix and mash to perfection.
    5. Dice tomatoes to preferred chunky size and stir in (don't stir much and do this last or it becomes watery).
    6. Eat
     
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  4. felly smarts

    felly smarts New Member

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    1 very large London Broil

    1 package of smoked bacon (thick sliced)

    shredded cheese (I use Havarti, it's creamy and has lots of flavor) use as much shredded cheese as you want but remember this will be going on your grill.

    1 medium onion sliced thinly

    2 cloves of garlic chopped fine

    bakers string

    salt and pepper to taste

    your favorite steak rub

    this can be a great tailgate steak as long as you prep the night before. i have made the whole thing and just brought the roll to the game and grilled and it was great.

    first pound your steak out to about a 1/2 to 3/4 inches thick (try to keep it an even size.
    start your grill with your heat on 1 side so that you have a nice safe zone if your fire gets to hot.
    layer your bacon (pre cook your bacon until it's soft and almost crispy) on top of the steak (side to side) and sprinkle the onion, garlic, salt and pepper evenly and then layer on the cheese.
    Roll everything up in a nice roll being sure you tuck the ends in as you go making sure every thing stays even thickness. Kind of like a burrito with both ends tucked.
    take the bakers string and tie it about 4 or 5 times down the length of the roll keeping everything together.
    rub on your favorite steak rub
    grill it like you want it (medium rare is my choice)
     
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  5. Canada

    Canada Champion Beer Drinker

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    Canada....read the name.
    I'm not much for Recipes but if you boil your ribs in Budweiser and BBQ sauce before you grill them, they will fall right off the bone!!
     
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  6. calphin

    calphin deadly at 250 yards!!

    Brats are also kick butt cooked in beer. (Coors):wink2:
     
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  7. felly smarts

    felly smarts New Member

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    I could eat oat meal cooked in beer.

    Drunken Chicken

    1 roasting hen
    6 cans of beer
    1 bottle tequila
    1 lime
    4-6 serrano peppers
    1 bunch fresh oregano
    6-8 cloves garlic, slightly smashed
    2 teaspoons cumin powder
    2 teaspoons chili powder
    2 teaspoons salt


    Rinse and pat dry hen.
    Drink 1/2 the beer and set aside the rest in the can.
    Then pour a shot of tequila and drink with a slice of lime.
    Spray can with 1/2 beer with cooking spray.
    Have another shot of tequila with lime.
    Put some of the oregano, a couple of the peppers, acouple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
    Stuff opening with a wad of aluminum foil to seal cavity.
    Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
    Push the can into to rear end of the chicken so that the hen can sit up. Open another can and chug half and set to the side.
    Place the chicken in a foil pie pan or square cake pan.
    Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
    Grab half can of beer and finish chugging.
    Have a couple more shots and wash them down with beer while your coals get ready on the pit.
    Place the pan with the chicken on the pit and close the grill. Do another shot of tequila wash it down with cold beer.
    Let chicken cook for 1 hour on medium hot pit.
    (Of course, this means more tequila shots and beer.) Baste hen with juices in pan.
    Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
    If there is any beer and Tequila left be sure to serve with the chicken also.
    This can be done in the oven as well on 350 degrees for 1 hour.

    :beer:
     
  8. Pauly

    Pauly Season Ticket Holder

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    Simple way of testing the doneness of steaks.

    Bring the tip of one of your fingers to meet your thumb. Press the pad at the base of your thumb, the one between your lifeline and the thumb and then press the steak. Wheh the steak has the same resistance as the pad you know the doneness of the steak.
    Index Finger = rare
    middle finger = medium rare
    ring finger = medium well
    little finger = nailed to a tree in a wild fire and only good for shoe leather.
     
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  9. calphin

    calphin deadly at 250 yards!!

    Texas chili recipes are defind by thier lack of the use of beans. Meat is the main ingredient followed by chili peppers. If you where to ask a texan where chili was invented they would no doubt tell you that it was invented in San Antonio, in the 1700s.

    6 pounds Beef chuck; in 1/2-inch cubes
    3/4 cup Minced onion
    1/4 cup Minced garlic
    3 cups beef broth
    3 cups Dark beer
    1 1/2 cup Water
    1/4 cup chili powder add more to taste
    6 pounds Canned tomatoes; drained and chopped
    1/3 cup Tomato paste
    1 1/2 tablespoon Minced fresh oregano
    Salt to taste
    1 tablespoon Cayenne pepper; to taste


    Brown the beef in a large skillet and drain the grease.
    Reduce heat to medium low and add the onions and garlic and saute until softened. Poor into the stockpot along with the broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
    Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry.
    Cook an additional 5 minutes to thicken. This traditional Texas Chili Recipe should keep them coming back for more.
     
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  10. Crappy Tipper

    Crappy Tipper AKA Hero13

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  11. calphin

    calphin deadly at 250 yards!!

    Chile Verde

    5 large garlic cloves finely chopped.
    ½ onion finely chopped.
    2 large green Anehiem or California chiles.
    3 Table Spoons Cooking oil
    Lemon juice
    Season Salt
    1 Pork Tri Tip chopped up into cubes whatever size cubes you prefer.
    4- cans Embasa Salsa Verde 7 oz. each.
    1-can Las Palmas Green Chile Enchilada Sauce.


    In a large skillet add oil and heat to a medium heat. Add garlic, onion, chopped chile, and sprinkle with lemon juice and season salt. Cook until soft or just as they begin to brown. Add Tri Tip and mix thoroughly with cooked ingredients. Cover and turn as needed. DO NOT ADD ANY MORE SALT. Once tri tip has completely changed color and some of the liquid begins to boil down reduce heat to low and ad Salsa Verde and Green Chile sauce I also add a little more lemon at this time. Cook on a low heat for as long as you can stand the smell. Make sure to use a spatula to turn with and scrape the bottom when you turn. The bottom will have a thin layer that cooks dark but adds terrific flavor to the mix. Good luck and make sure you have tortillas and some grated Monterey Jack on hand. Good over French Fries or Tortilla Chips
     
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  12. njfinfan

    njfinfan The First Lady

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    Not something I would eat, but I stumbled upon this recipe for the Ben Roethlis"burger".

    http://www.bbqaddicts.com/blog/recipes/super-bowl-burger-recipe/

    When Ben Roethlisberger burst onto the NFL scene in his rookie season, local Pittsburgh restaurant Peppi’s Old Tyme Sandwich Shop anointed him with the highest honor a young athlete can receive…his own personal sandwich. By pulling inspiration from Big Ben’s physical prowess and on-field abilities, the guys at Peppi’s came up with a unique blend of beef, sausage, eggs, cheese and onions to represent their young stud. Here we are a few years later and Mr. Roethlisberger has once again led his team into the biggest game of the year. To honor their accomplishment, we’re paying tribute to the Steel Curtain by constructing this new found Pittsburgh classic…with a few slight modifications!
     
  13. calphin

    calphin deadly at 250 yards!!

    I'd give it a try.
     
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  14. njfinfan

    njfinfan The First Lady

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  15. Miamian

    Miamian Senior Member

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    Chicken livers in wine sauce

    2 cloves garlic, chopped
    1/4 cup olive oil
    1/4 lb chicken livers, cubed
    1 large potato, cubed
    1 lb mushrooms, quartered
    2 tbsp rosemary
    2 tbsp parsley, chopped
    1 cup red wine
    2 cups chicken broth
    salt and pepper to taste

    Saute the garlic in the olive oil until soft. Add the livers and potato and continue cooking over low heat, until the liver changes color. Add the rest of the ingredients and bring to a boil. Turn down the heat and simmer until the potatoes are tender.
     
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  16. calphin

    calphin deadly at 250 yards!!

    Many of those and I would need a heart bypass.:wink2:
     
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  17. njfinfan

    njfinfan The First Lady

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    Anyone out there have a good recipe for Paella? Since it's Friday during Lent, I want to make a really good seafood paella for my husband.
     
  18. calphin

    calphin deadly at 250 yards!!

    Texas Toasts with Filet Mignon, Watercress and Herb Butter

    1 tablespoon(s) whipped butter, or regular butter, slightly softened
    3 teaspoon(s) extra-virgin olive oil, divided
    1 tablespoon(s) minced chives, or shallot
    1 tablespoon(s) capers, rinsed and chopped
    3 teaspoon(s) minced fresh marjoram, or oregano, divided
    1 teaspoon(s) freshly grated lemon zest, divided
    1 teaspoon(s) lemon juice
    3/4 teaspoon(s) kosher salt, divided
    1/2 teaspoon(s) freshly ground pepper, divided
    1 tablespoon(s) minced fresh rosemary
    1 clove(s) garlic, minced, plus 1 clove garlic, peeled and halved
    1 pound(s) filet mignon, about 1 1/2 inches thick, trimmed of fat and cut
    4 slice(s) whole-grain bread
    4 cup(s) watercress, trimmed and chopped

    Directions

    1. Preheat grill to high.
    2. Mash butter in a small bowl with the back of a spoon until it's soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
    3. Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
    4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes. Divide watercress among 4 plates and top with the steak-topped toasts.
     
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  19. calphin

    calphin deadly at 250 yards!!

    Asparagus with Poached Eggs and Citrus-Ginger Vinaigrette

    1 tablespoon(s) fresh orange juice
    1 tablespoon(s) fresh lime juice
    1 tablespoon(s) pickled ginger juice
    1 teaspoon(s) soy sauce
    2 teaspoon(s) wasabi powder mixed with 2 teaspoons water
    1 (small) shallot, minced
    1 tablespoon(s) extra-virgin olive oil
    Salt
    1 cup(s) panko (Japanese bread crumbs)
    1 pound(s) (medium) asparagus, trimmed
    2 (large) egg yolks, lightly beaten
    4 (large) eggs, at room temperature
    Canola oil, for frying
    Radish sprouts, for garnish



    Directions

    1. In a small bowl, whisk the orange juice, lime juice and pickled ginger juice with the soy sauce, wasabi mixture and minced shallot until combined. Whisk in the olive oil until emulsified. Season the citrus-ginger vinaigrette with salt. Put the panko in a large, resealable plastic bag and crush the bread crumbs finely with a rolling pin.
    2. Bring a wide, deep skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Using tongs, transfer half of the asparagus to a large plate and the remaining asparagus to a bowl. Add the egg yolks to the bowl and toss to coat the asparagus. Transfer the coated asparagus to the bag and shake to coat with the panko.
    3. Return the asparagus water to a simmer. Carefully crack each whole egg into a small bowl and slip each one into the water. Poach over moderate heat for 4 minutes. Using a slotted spoon, carefully transfer the poached eggs to another plate.
    4. Heat 1/4 inch of canola oil in a medium skillet. Add the breaded asparagus and fry over high heat until they are golden and crisp, about 4 minutes. Transfer the fried asparagus to a paper towel-lined plate to drain.
    5. Spoon the citrus vinaigrette onto 4 plates and add the blanched and fried asparagus. Top with the poached eggs, garnish with radish sprouts and serve right away.
    6. Notes: Pickled ginger juice is the liquid found in a jar of pickled ginger. It's available at most supermarkets.
     
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  20. calphin

    calphin deadly at 250 yards!!

    Philly cheese steak.



    1 pound shell, sirloin, or rib steak, well trimmed and boneless
    About 1/4 cup extra-virgin olive oil
    1 Vidalia or other sweet onion, halved and thinly sliced
    Fine sea salt and freshly ground pepper
    4 to 6 Italian frying peppers, halved and stemmed, seeds discarded
    4 soft hero breads or hoagie rolls, halved lengthwise
    Balsamic vinegar
    1/4 pound imported fontina or sharp, aged provolone, thinly sliced
    Directions
    Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.

    Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.

    In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.

    Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.
     
  21. anlgp

    anlgp ↑ ↑ ↓ ↓ ← → ← → B A

    Boar & Castle Sauce

    I thought there was a cooking section here?

    Anyway...

    Anyone who has visited, flown over, drove through, stopped at, heard of, seen or otherwise known about Greensboro (and perhaps North Carolina) in general needs to know about Boar and Castle sauce. This sauce is fantastic. Unfortunately, it is out of production. Well why am I telling you about it then?

    Because they have something now called "Castle" sauce which is apparently a re-make of the "boar and castle" sauce. This stuff goes good with: meat, poultry, fish, gravy, soup, stew, etc etc etc. I just stumbled upon this today and think I may have to order myself a few bottles of it for nothing else than to try it out.

    Padre, Sick, Others from NC who I might be forgetting and people of the site in general.. get on the sauce train... if this stuff tastes like "boar and castle" this is the real deal when it comes to sauce.

    http://carolinasauce.stores.yahoo.net/boandcasa.html
     
  22. anlgp

    anlgp ↑ ↑ ↓ ↓ ← → ← → B A

    don't forget the cheese whiz.
     
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  23. Miamian

    Miamian Senior Member

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    It sounds like A1 sauce with added mustard.
     
  24. azfinfanmang

    azfinfanmang Premium Member Luxury Box

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    Buzzkill. :pity:
     
  25. ILPhinFan88

    ILPhinFan88 Premium Member Luxury Box

  26. anlgp

    anlgp ↑ ↑ ↓ ↓ ← → ← → B A

    It isn't like A1.
     
  27. Alex44

    Alex44 Boshosaurus Rex

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    A1 is the best sauce ever. Seriously you can eat it with anything. I eat it on my rice.

    How does this stuff TASTE though? If anyone has tried it.
     
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  28. Killerphins

    Killerphins The Finger

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    Thanks for the advice.

    I always LOVE sauce on my meat. :wink2:
     
  29. Miamian

    Miamian Senior Member

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    I thought that it might because a lot of the ingredients are the same.
     
  30. cnc66

    cnc66 wiley veteran, bad spelur Luxury Box

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    mmm mmm

    [​IMG]
     
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  31. slickj101

    slickj101 Is Water

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    I figure this would be a good place to mention that I sell gourmet Steak, Chicken, Seafood and Pork. Everything is USDA approved, Choice meat, that comes cryovac'd in small boxes and 6 box cases. I buy in bulk and do a nice job of beating local grocery store prices.

    If any of you are located in the Western NY area, I'd gladly extend the Miami Dolphin Fan Discount. :up:

    PM me if you're ever interested.
     
  32. SICK

    SICK Lounge Moderator

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    any ideas to spice up my plain old grilled hamburgers/ grilled chicken? any personal recipes and ideas gladly welcomed
     
  33. cnc66

    cnc66 wiley veteran, bad spelur Luxury Box

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    Useing a rub is an easy way to change things, buy one, make one...

    the microwave just dinged here... leftover bbq country cut ribs for me now, I used a store bought Memphis style (whatever the hell that means) rub that used some citrus in the recipe, I also sqeezed an orange into the basting sauce(Pagan would call it gravy) too while I was slow cookin'.
     
  34. slickj101

    slickj101 Is Water

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    I'm sure some of you know this already, but I figured I'd mention it anyways:

    Corn season is here and if you enjoy cooking it on the grill, I suggest letting it marinate in milk (or pepper/salt, etc.) for awhile before you cook it.

    It really adds to the flavor IMO.
     
  35. m ino

    m ino New Member

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    maybe try adding a packet of onion soup mix to your burgers(dry contents). thats if you care for onions. me personally i don't like raw onion but love them cooked . in the soup mix they are great because they are small and help keep a lil juice in the burger while adding a nice flavor. great thing about burgers is you can put almost any dry food in them to give a taste. i.e diced jalapenoes for those that like a little spice or as another poster staed you could try adding a rub mixture to your meat before cooking. mccormick(sp)makes al sorts of rubs and flavorings that you can find at almost any grocery chain.

    as far as the chicken the dry rubs also work well or you can try different variations of marinades to soak them in. kinda depends on your personal tasete. garlic lime marinades are nice for chicken. lowery's makes quite a few different marinades that work well for chicken and pork. citrus(i know what you are thinking..who wants their chicken to taste like a orange) usually works well with chicken and the marinades arent so flavorfull that all you taste is orange or lime but as stated it all depends on personel taste.
     
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  36. njfinfan

    njfinfan The First Lady

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    Chile and Beer Braised Brisket

    I'm making this for hubby for Father's Day

    Ingredients

    6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
    1 14-ounce can diced tomatoes, preferably fire-roasted
    1 large onion, coarsely chopped
    4 cloves garlic, coarsely chopped
    1 tablespoon plus 1 teaspoon chili powder
    2 teaspoons ground cumin
    1 teaspoon salt
    1 cup Mexican lager, such as Corona or Dos Equis
    1 tablespoon canola oil
    2 pounds trimmed flat, first-cut brisket
    1 15-ounce can pinto beans, rinsed

    Method / Preparation

    Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.

    Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.

    Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.

    Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.

    Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
     
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  37. felly smarts

    felly smarts New Member

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    I guarantee you that this sauce will blow you away. You will never buy a BBQ sauce again.


    INGREDIENTS
    2 cups ketchup
    2 cups tomato sauce
    1 1/4 cups brown sugar
    1 1/4 cups red wine vinegar
    1/2 cup unsulfured molasses
    4 teaspoons hickory-flavored liquid smoke
    2 tablespoons butter
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon chili powder
    1 teaspoon paprika
    1/2 teaspoon celery seed
    1/4 teaspoon ground cinnamon
    1/2 teaspoon cayenne pepper
    1 teaspoon salt
    1 teaspoon coarsely ground black pepper
    1 teaspoon of dried habanero powder (OPTIONAL)


    DIRECTIONS
    In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
    Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
     
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  38. calphin

    calphin deadly at 250 yards!!


    might have to give that a try!

    thanks.
     
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  39. Fin Fan In Cali

    Fin Fan In Cali Dolphin fan since 1970 Luxury Box

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  40. 124

    124 Banned

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    Whatever happened to just some old fashioned Hot Dogs, Burgers, Sausages, Steak Tips & Beer. And more beer. And even more beer. With some extra beer.
     

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