The Footballguys
****Official Free For All Cook Book****
Compiled By AcerFC
Huge Propers go to Tipsy in his FBGs Kitchen Blog thread (Blog found here)(Shout out to JTG also) and Shuke for compiling most of the threads in his Master Grilling Thread to make it easy
Table of Contents:
Techniques/Advice on BBQ/Grilling 3-6
Rubs/Sauces/Glazes 7-13
Beef 14-22
Pork/Ribs 23-35
Poultry 36-53
Seafood 54-67
Desserts 68-77
Advice by Morton Muffley
Here's my advice based on 4 years of smoking (ribs, turkey, pork butt, and brisket).
Buy a Weber Smokey Mountain
Drill a hole in the top to add a good (bi-metal Trend) thermometer
Buy a battery powered probe thermometer (to constantly measure the internal temp of pork butt, brisket, turkey, etc.)
Use a charcoal chimney (weber makes an extra large one that's perfect)
Use a weber firestarters (rather than newspaper) to light the chimney...these things smell like crap, but can be lit during a hurricane, don't require an extension cord and won't impart any off tastes to your food
Never adjust the top vent (control the internal temp only by adjusting the bottom vents
Use wood chunks (i'd suggest hickory for beef, apple for poultry, never mesquite)
Don't bother soaking the wood chunks I haven't found it makes any difference
Put the wood chunks on the fire about an hour before you put the meat on
Let the meat sit out 30-45 minutes at room temp (not in the sun) before you put it on the grill
Use a yellow mustard base before applying any dry rub
Don't baste mop until you are at least halfway through cooking time
Don't apply any bbq sauces until the last 30 minutes or they will burn
Ideally try to maintain a steafy temp in the smoker, but don't sweat fluctuations of 20 degrees plus/minus or you'll drive yourself crazy
Know that your first attempt to cook anything will be mediocre, your second will be good, and your third will be better than anything you've had in just about any bbq restaurant
Stick to putting water in the water pan anything else is a waste of time in my opinion as I can discern no added flavors from (beer, apple juice, onions, etc. in the water pan)
Advice by The Fanatic
Advice by Redmond Longhorn
Advice on Wood by The Fanatic
Wood type Characteristics Use with
Alder Very delicate with a hint of sweetness Good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke Salmon.
Apple Slightly sweet but denser, fruity smoke flavour. Beef, poultry, game birds, pork (particularly ham).
Cherry Slightly sweet, fruity smoke flavour Good with all meats.
Grape vines Aromatic, similar to fruit wood. Good with most meats.
Hickory Pungent, smoky, bacon-like flavour. The most common wood used. Good for all smoking, especially pork and ribs.
Maple Mildly smoky, somewhat sweet flavour. Good with pork, poultry, cheese, vegetables and small game birds.
Mesquite Strong earthy flavour. Good with most meats, especially beef and most vegetables.
Mulberry The smell is sweet and reminds one of apple Beef, poultry, game birds, pork (particularly ham).
Oak One of the most popular wood's, Heavy smoke flavour. Good with red meat, pork, fish and heavy game.
Peach Slightly sweet, woodsy flavour. Good with most meats.
Pear Slightly sweet, woodsy flavour. Poultry, game birds and pork.
Pecan Similar to hickory, but not as strong. Try smoking with the shells as well. Good for most needs
Plum The flavour is milder and sweeter than hickory Good with most meats.
Walnut Very heavy smoke flavour, usually mixed with lighter woods like pecan or apple. Can be bitter if used alone. Good with red meats and game.
Sauces/Glazes/Rubs
By Nigel
This glaze from Redbones in Somerville, MA is pretty good:
1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
2 teaspoons onion powder
Salt and pepper to taste
By Greek Freak
Heres my pulled pork finishing sauce:
Pull Pork Finishing Sauce
2 cups Apple Cider Vinegar
1-2 tablespoons Red Pepper Flakes
2 tablespoons Salt
1 teaspoon Black Pepper
2-3 tablespoons Brown Sugar
2-3 tablespoons BBQ Sauce (I prefer KC Masterpiece)
Combine Ingredients and heat until well blended stirring occasionally...Milder finishing sauce for those who like it on the sweeter side
By JTG
The goto apple brine:
Apple Brine For Turkey
--------------------------------------------------------------------------------
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
Joe Mammys Awesome Rib Rub
My awesome rib rub:
cayenne pepper
chili powder
cumin
garlic powder
onion powder
salt
black pepper
little sugar
paprika
little italian seasoning
I don't have exact measurements just throw it all together and it is reddish brown. I put on a thick rub and then bake the ribs for 2 hours @ 250 in the oven. Then toss them on the grill for another 30 minutes or so.
I make a honey dijon mustard sauce that I serve with the ribs - not on them.
Mr. Hams BBQ Sauce
It was an inexact science. I kept mixing and adding ingredients to taste. But here's how I made my sauce...
Get a BIG bowl. Mix in the following...
One jar of mollasis. 16 oz or so.
One small can of Hunts tomato sauce.
One bottle Heinz ketchup.
A full small bear of honey.
About a third of a bottle of liquid smoke.
One small can tomato paste.
About three ounces of *secret ingredient* rasperry vinegar.
Onion powder.
Celery salt.
Ground pepper.
Fresh minced garlic (five cloves pressed.)
A healty dose of Cayenne pepper. About a heaping table spoon.
Garlic powder.
About four ounces of distilled vinegar.
About three ounces of rice wine vinegar.
About a quarter bottle of Cholula hot sauce, chili garlic flavor.
A pinch of cinnamon.
Three ounces of your favorite beer until it gets to the consistency you prefer. (Recommend Samuel Smith Nut Brown Ale.)
Alias’s Brothers Rib Rub
My brother shared his rib rub with me this past weekend:
4 Tablespoons Light Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Smoked Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Freshly Ground Pepercorns
1 Tablespoon Freshly Ground Sea Salt or Kosher Salt
Chiken Marinade by Corporation
It doesn't sound like much, but it's really good, I think. Grab a jar of Mayo (usually 16 ounces) and a thing of apple cider vinegar (usually 8 ounces) and pour contents into a bowl. Just be sure to keep a ratio of 2 Mayo to Vinegar. Whip everything into a sauce, adding as much black pepper as you like. Use as a marinade (at least 2 hours) and as a topper after they come off the grill. Keeps the chicken very moist and has a great flavor.
Chicken Marinade by Bristol
1 stick margerine
2-3 Tbs lemon juice
1/2 pint apple cider vinegar
2 Tbs salt
2 tsp black pepper
2 tsp red pepper
1 tsp chrushed red pepper
Combine all ingredients and heat until boiling. Pour over chicken and marinade 2-3 hours in the refrigerator. We also brush the (reheated) sauce on the chicken as it cooks on the grill
Chicken Marinade by Skylord
3/4 Italian Dressing
1/4 Mexican hot sauce (Cholula, Tapatio, etc)
Simple, straight forward, delicious.
Chicken Marinade by Judge Smails
Simple really. Marinate in water, a little OJ, and some Polla Asada mix if you have it. If not, some garlic will do. Water and OJ is key anyway. Next, sprinkle liberally with Lawry's Perfect Blend for Chicken and grill - awesome..
Pork Chop Seasoning by Girl A+
season lightly with the following ingredients: paprika, chili powder, light brown sugar, salt, and pepper.
Chicken Marinade by Snitwitch
marinade:
fresh lime juice
mustard
olive oil (or other oil)
cilantro
garlic
peppers (hot ones, not green peppers)
blend, marinade, and grill
Jdogg's BBQ chicken marinade:
1/2 cup red wine
1/2 cup soy sauce
6 tablespoons chopped garlic
1 teaspoon fresh thyme
2 teaspoons fresh oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon red pepper flakes
1 tablespoon worchestershire sauce
Marinade chicken parts in sauce for 12 to 24 hours. When you grill the chicken, use fresh rosemary branches and wet hickory chips on the coals. This adds a smokey flavor that rocks.
Icons Chicken Wings
No need to get fancy here..
70% Red Hot / Louisiana / Whatever Hot sauce you prefer
30% Butter
Toss
Deepsters Chicken Wing Sauce
I sorta stumbled upon this sauce blend and now it's a staple with my crowd.
2 parts Frank's Red Hot
1 part BBQ sauce of choice
1/2 part teriyaki sauce
It's got sweet and salty, with a little vinegary spicy Frank's kick. My buddy (loaded up) said "It's like the yin and the yang with a bang" and that's what we call it now.
Flank Steak Marinade by Walton Goggins
Flank Steak Marinade
I love Marinade's and honestly I have yet to have one that's better than this. I even pour this into a pan and heat it up and serve it over rice or the meat once it's cooked. It's liquid crack. You really can't mess this up.
1/2 Soy Sauce
6 T Honey
1/4 Red Win Vinegar
1 T Garlic Powder (or mince 4 to 5 garlic cloves)
2 T Ground Ginger
1 1/2 C salad oil (canola is fine)
3 finely chopped small green onions
2 Medium Sized Flank Steaks
Hatsurs Seafood Seasoning
4# salt
16 oz. black pepper
4 oz. cayenne
20 oz. paprika
16 oz. garlic powder
10 oz. onion powder
6 oz. thyme
4 1/2 oz. oregano
20 ea. bay leaves ground
8 tablespoons cloves ground
8 tablespoons allspice ground
That makes about a gallon jar full. You’ll want to scale that back. And make sure you are using Penzy’s spices.
Beef
Filet Minon by Drifter
This is what I would do:
Bring the cuts to room temperature, rub with kosher salt, cracked pepper and just enough worcestershire to make the above a little pasty. On lesser cuts, I'd put on garlic powder as well, but not with filets.
Heat up an iron skillet on your hottest burner for about 10 minutes. Sear each steak 1 minute on each side and plaace in the broiler.
For fat cuts, it's going to be around 14-15 minutes for medium rare. Make sure you flip about every 3-4 minutes. I have a good feel for steak doneness so I usually don't need to the thumb-finger doneess gauge, but it's a good place to start if you don't have a gut feel for it.
Pull the steaks out and let them sit for 5 minutes with a pad of butter on top of each one.
PocketPassers MILs Brisket Recipe
This is NOT a BBQ recipe. If you're looking for that try www.foodnetwork.com. But this is a kick-### brisket recipe from my MIL who got it from her mom who got it from ??? As it now calls for Lipton's dry French Onion Soup mix, it either can't be that old, or has been modified.
1 brisket (3 lbs - 7lbs) (A whole brisket is about 7lbs usually, ask your butcher).
1 package Liptons Onion Soup recipe (contains 2 packs of the mix)
1 medium onion (optional, this is my additioin)
heavy duty aluminum foil.
Preheat oven to 300 degrees (F)
Trim brisket of any excess fat (your butcher should have done most of this). You want some fat, but not massive globs of it. Lay out enough aluminum foil to completely wrap the brisket. If one sheet isn't wide enough to cover the entire brisket, put 2 together but crimp the edges to form a good seal (place 1 sheet on top of the other offset from the edge by 1/2 inch. Fold the 1/2 inch exposed strip of the bottom sheet over the top sheet. Now, fold the top sheet off the bottom sheet so the 2 are side by side but connected by the folds. Press firmly on the folds to seal). Lightly spray the foil with non-stick vegetable spray (Pam). Pepper both sides of the brisket, do NOT salt (there is enough salt in the soup mix). Place sliced onions on the foil. Place brisket on
top of the onions. Sprinkle 1/2 pack of the soup mix (small brisket) to a whole pack of soup mix (large brisket) on one side. Flip brisket and repeat. Seal brisket tightly in the foil. Place in a roasting pan and bake in the oven for 2-3 hours. Remove from oven and let rest in the foil.
You can serve this the same day. After resting 20 minutes, remove to a platter and carve across the grain. We don't make a gravy out of the juices (you could) but rather use a prepared gravy to which we have added mushrooms (shrooms optional of course). Serve with your potato of choice and side veggie.
However, we prefer to let the brisket cool for a bit and then refrigerate over night. The next day we carve it. Then, you can either reheat it to eat then or freeze to reheat and eat another day. This makes it a great do-ahead recipe.
FYI, left-overs from this make GREAT sandwiches the next day.
Brisket by Wyldfox
Two-Step Barbecue Brisket
1 tablespoon chili powder or dried chipotle powder
1 tablespoon salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 lbs beef brisket, untrimmed
1/2 teaspoon liquid smoke
In mixing bowl, stir together chipotle powder, salt, sugar, garlic powder and onion powder.
Transfer beef to a large resealable plastic bag; add spice mixture and liquid smoke.
Seal bag and shake to coat meat. Refrigerate 8 hours or overnight.
Heat oven to 250F.
Remove brisket from bag and place in broiler pan, fat side up.
Cook 2 1/2 to 3 hours, basting with juices every hour.
Let meat rest 15 minutes.
Cut against the grain into thin slices.
Pour pan juices over top.
Brisket by Mamba
The key to good brisket is a) season it with something you like (can be as simple as salt and pepper, but often one of any good dry rubs you can get in the store) and b) don't undercook it! That's right, undercook it. Many a good brisket are ruined cause cooks take it out after 2 or 3 hours in the oven or whatever a recipe calls for. That may work just fine, or it may not. Brisket (and most other tough cuts of meat) is technically cooked at 135 to 140 degrees, but it will be tough as a boot. You must cook it till the internal temp hits 180-185 degrees, then let it rest for 20-30 minutes wrapped up in tin foil so the juices settle.
People will say you've overcooked it, but that's wrong. This isn't a filet or prime rib. This is a tough cut of meat that will only become tender when the collagen breaks down in the tissue, and that won't happen till it hits 160-170 degrees internal temp. The next 10-15 degrees (till it hits 185 or so) you cook it simply makes it more tender. Cook one to 205 degrees and it will fall apart rather than be able to be sliced. Don't worry about the temp you cook it at, though 225 is best (but that will take about 15-17 hours for a big brisket). I usually start mine around 10:00 pm at 225 degrees (the oven) and it will be done somewhere around 4:00 the next day. You can cook them at 250, 300 or whatever you want, as long as you cook them till they hit 180-185. The temp will rise another 5-10 degrees in the meat once you take it out which is fine.
Another tip: When it hits 185, take it out, double wrap it in tin foil, wrap a towel around it and stick it in an ice chest (no ice obviously). It will hold temp for about 4 hours this way and you can just pull it out when you are ready.
Enjoy!
Joe Bryants Brisket
It's a similar thing in how I do the whole chickens using charcoal with hickory chunks for smoke. Meat is cooked with indirect heat meaning the heat source is off to the side of the meat.
BBQ Pork shoulder is my favorite but the most famous Bryant in the BBQ world is Arthur Bryant in Kansas City. And since he's in KC, his speciality is (was
I was intrigued reading this one as it uses the minion method and requires very little fire maintenance.
First the beef:
Use a 5 pound "flat" cut brisket. A whole brisket is too big for most grills. Butchers cut it into a "flat" piece and a "point" piece. The flat is more unform and works best.
Like I do with the chickens, I soak it in a brine solution. This one is just a simple:
1 gallon of water
2/3 cup of table salt
Soak for 2 hours.
For the fire.
Take about 50 unlit charcoal briquets and put them down on one side of the grate. On the other side of the grate, place a 9x13" aluminum disposable pan and fill it with a couple cups of water.
Get a chimney of charcoals heated up. Fill it about 2/3 full. When they're hot, pour the hot charcoal on top of the unlit charcoal keeping everything on that one side. Place on top of that several chunks of hickory. The article said to soak the hickory in water but I don't like that. I want it smoking dry. I dunno why.
Put the grate on over the coals for cooking.
Put a couple of tablespoons of sugar and koser salt on the brisket. Also liberally apply ground black pepper and some garlic powder if you like that. Put that on both sides.
Then place the brisket fat side down on the grill opposite the charcoals. That would mean its above the pan of water.
It's probably a good idea to use a piece of aluminum foil to lay over and under the brisket on the side closest to the coals. That keeps that side from getting too dry. You also want to set the thickest side of the brisket toward the heat.
Cover with the lid and do not open for 3 hours.
After 3 hours, you can remove the foil and flip the brisket over.
Add about 10 more unlit charcoal briquets to the coals and a couple more hickory chunks. Cover and let sit for 2-4 more hours.
You're looking for an internal temp of about 195 on the meat according to the magazine. I'm going to let mine get up to that but that seems to high to me. I know the brine will make a difference. I figure I'll try it at that and see and then adjust for next time if it's too done.
Here's a pic after about 5 hours
As with the chicken, the sugar on the surface gets really dark and makes a nice crust.
The perfect Steak by Zimm
I went to cooking school and the perfect steak is very hard to find. I'll provide my steps:
1. Pick your own steak at a butcher none of that grocery store crap. (I like a 2in NY Strip)
2. Bring your steak home and pat your steak bone dry.
3. Place your steak on a plate and cover with a colander for up to 5 days and place in the fridge. (Dry Age) This step can be skipped if you want it now.
4. Pull out your steak and brush with oil and coat liberally with salt and pepper. (I suggest Kosher salt and course pepper)
5. Bring your steak to room temp (20-30 min)
6. While your steak is coming to room temp brush your grill with some oil and bring to high heat! (450-500).
7. Place your steak at a 2 o'clock degree angle and let set without touching it (And keep the lid closed)! For 3 whole min. After 3 min is up turn your (Without flipping) it to 10 o'clock and let cook for another 3 min and then flip and repeat.
8. After you flip your steak one time and one time only place your steak on a plate and cover with foil and let sit for 8-12 min.
9. Enjoy the perfect steak....No steak sauce needed!
The Alton Browm method posted by Hatsur (Ihave done this and its awesome)
I use the alton brown method, and it turns out a great steak.
Bring steak to room temp. Salt and Pepper
Preheat oven to 500.
Heat a Cast Iron Skillet to very hot on stove top
Put steak in CIS for 2 minutes each side
Put pan in oven, again cooking steak 2 minutes each side
Put steak on plate and let rest 5-7 minutes
Brisket by Judge Smails
Thoughts:
1) Never brined a brisket before
2) Dry rub is crucial. Mine includes garlic powder, salt, cumin (critical), red chili powder
and brown sugar. Cumin gives it the smoky flavor, and the heat/sweet combo of the chili powder and brown sugar give it wonderful depth.
3) I use a double chamber New Braunfels smoker. Charcoal and mesquite.
4) Usually I’ll do 4 whole briskets at one time
5) Liberal use of dry rub, then sear on the BBQ, put in smoker fat side up
6) I put them on late morning and take them off at night (10 hours or so), never more than about 225 degrees.
7) Put in roaster pans, cover in tin foil and put in oven overnight at 175-200 degrees. Drain most of fat/liquid in the morning, then put in the fridge.
8) Take out about 2 hours before serving and warm in oven. I make some with sauce (always Famous Dave’s Texas Pit – best in the world for brisket), and some dry.
Great brisket takes time. There are no shortcuts. If you want a perfect crust and ring with maximum flavor – make it a day ahead. Thank me later.
Chaos Commishs Hot Burned Beef
Here’s one I’m glad I found. I’ll probably make it this week. Hot Burned Pork is my favorite budget Chinese food at a local restaurant. This is my take on it using cubed steak. You can certainly do this with thin sliced pork, but I’ve never come close to the restaurant version and the beef works better with this version. At the restaurant it can be ordered mild, spicy, or extra spicy. I’m an extra spicy, but that’s just a matter of adding dried hot peppers to taste. You can use none if don’t like those peppers and it comes out fine.
Hot Burned Beef
You’ll need a medium sized sauce pot, a non stick frying pan, and a cookie sheet.
2 pounds cubed steak sliced in rectangular strips 1×3-4 inches
2 cups unsweetened prune juice
1/2 cup soy sauce
1/4 cup brown sugar
6 garlic cloves crushed and chopped
1/4 cup peanut oil
1tsp smooth peanut butter
0-10 dried asian hot peppers (if zero add a quarter cup finely chopped fresh bell pepper)
2 cups crushed peanuts (not dry roasted, cocktail peanuts work best)
Place beef strips in a glass bowl large enough to hold above ingredients, cover and set aside. Bring remaining ingredients to a boil in sauce pot. Stir for three minutes or until sugar is dissolved and peanut butter is completely mixed in. Remove heat and allow to cool uncovered
about an hour (until it’s barely warm). This is for an overnight marinade so I do it the night before and let it cool until I go to bed then… Pour over beef, cover, and soak overnight in fridge.
Peanuts should be crushed to consistency of nuts in chunky peanut butter. You don’t want crumbs and you don’t want big chunks, but you will usually get a little of both. You can use the pulse on a food processor, but I get better results with a cutting board and rolling pin.
Remove and drain beef, cover and set aside. Pour marinade into a sauce pan. Add crushed peanuts to bowl used for marinade. Bring marinade mixture back to a boil. Maintain a simmering boil until it reduces about fifty percent, about five to eight minutes depending on heat. You can work faster or take your time. Reduce heat to a low simmer.
Reheat oven to 400 degress and spray cookie sheet with cooking spray.
In the non stick frying pan pre heated to medium high heat, sear beef strips. When each strip is nicely seared on both sides, place them back in the reduced simmering sauce. When all the beef is back in the sauce bring back to a low boil on medium high heat until sauce reaches consistency of a very thin syrup, just slightly sticky or shiny. Remove beef into the bowl of crushed peanuts and toss until strips are equally coated.
Arrange beef strips on cookie sheet and bake for ten minutes @ 400. While beef is baking continue reducing sauce until it is thickens into a consistent syrup. Serve beef over rice drizzled with syrup and stir fried veggies. I eat the hot peppers, which never left the sauce until the drizzle step, with the beef and find sweet and spicy bliss.
All three of these recipes are a little involved and make a big mess of the kitchen. The others are much simpler, but I haven’t found them.
Also, for anyone reading these cabbage stew works great with sausage (keibasa, andouille, Italian) if the cubed steak is meh to you.
Chaos Commishs Chicken Fried Steak
Chicken Fried Steak
2 pounds of cubed steaks
Buttermilk for marinade
Soak steak over night in enough buttermilk to cover. Remove and drain, do not pat dry, discard butterrmilk.
Batter:
2/3 cup of milk
1/2 cup of beer
1/3 cup sugar
2 eggs
1tbs baking powder
tsp cayenne pepper
In a blender whip all ingredients but the milk. Pour into a bowl, add milk, stir until smooth and fully incorporated.
Flour
Salt
Pepper
Shortening
The steaks should be slightly wet with buttermilk. Dredge in flour until the surface is dry. I usually sprinkle and pat flour here and there on them to get them fully coated. Now dip them into the batter one at time and back to the flour dredge until the completely coated. Allow to rest at lest fifteen minutes. Heat enough shortening to have about a half inch liquified in a pan and fry steaks until golden brown on both sides, salt and pepper to taste and smother in…
Sawmill Gravy
1/2 pound breakfast sausage
pat of butter
1/4 cup cream
1/4 cup flour
2 cups milk
salt
pepper
Cook sausage and remove from pan with all but 2 tablespoons of fat. Add butter to deglaze pan. Add flour and cook over low heat for 5 minutes stirring constantly. Add cream to again deglaze yummy dark bits. Remove pan from heat and whisk in milk a 1/4 cup at a time until all 2 cups are in and gravy is mostly smooth. Return to medium heat and stir occasionally while the gravy comes to a simmer and thickens. Crumble in sausage if you like or keep it smooth. Salt and pepper to taste. I think this gravy comes to life with a lot of salt and pepper personally. This gravy was the winner of a half dozen different efforts in my kitchen. It’s a take from Alton Brown’s, which uses no cream, and one that used a bit more cream. Love me some biscuits and gravy. You can make this gravy from the dripping of a roasted chicken with great results, especially for chicken fried steak, which should be served with said biscuits.
Jedi Knights Bulgogi
Bulgogi (Korean BBQ)
Ingredients
1 lb Thinly sliced beef (Preferably beef tenderloin, sliced as thin as possible, against the grain)
1/3 cup soy sauce
1/4 cup coke/sprite
4 to 6 tbsp sugar
2 large cloves garlic, minced
1 Kiwi, crushed
3 tbsp sesame seed oil
1 tbsp toasted sesame seed
Black pepper to taste
1 onion, sliced
1 green onion, sliced
Instructions:
In bowl: Mix first five marinade ingredients until sugar has dissolved. Place meat into mixture and mix by hand. After meat and marinade are incorporated, add sesame oil and mix again. Let sit for at least 2 hours (preferably overnight), then cook in skillet with sliced onion over medium-high heat. After 3-5 minutes, plate meat and garnish with toasted sesame seeds and green onion. Serve over rice.
Pork
The Fanatics Favorite Rib Recipe
Here's probably my favorite Rib Recipe...
Baby Backs or Spare, I don't care.
I have this tupperwear deal that is designed for marinating and I can put just about 3 full sides of ribs in there. After I have skinned the ribs (pulled the membrane off the back of the ribs) I put on some cracked black pepper, slather with fresh garlic, and load them into the marinating deal. I then fill the marinator with apple cider and put it in the fridge overnight and go outside and soak down some apple chips/chunks.
The next day I prepare a dry rub with whatever I feel like putting in it. Usually granulated garlic, black pepper, white pepper, brown sugar, paprika, and chili powder. If I want to make them spicy I add red pepper and just a little dried mustard. Be careful with the mustard. A little goes a loooonnnngggg way. I can't give you specific amounts because I just go by feel not by a recipe.
Notice I haven't mentioned salt yet. I don't put salt into the marinade and I don't put it in the rub. I take a coarse salt and slather it on the ribs before I apply the rub. I also don't use garlic salt or onion salt. I want to know exactly how much salt I am going to use. Pull the ribs out, pat them dry, salt each side and apply the rub liberally to both sides. Let the Ribs come up to room temp before you put them on the grill.
I load up the chimney with charcoal and newspaper to get a good amount of heat pretty quickly. I have an offset smoker so I put the charcoal in the fire box and add more coals on top.
I take my rib rack(s) and spray them with Pam (helps a TON when cleaning those dirty bastards later). Put the Rib Rack on the grill and put the ribs in it. Add wood chips or chunks (I usually use both), close the lid and :beer:
I adjust my vents and chimney until I get a good 225 degrees. I'm looking for a good amount of smoke coming out of the chimney. When the smoke dies down I add a few more briquettes and some more wood have a :beer: and repeat.
The ribs closest to the hole to the fire box get done the fastest so I will rotate the ribs accordingly so that they get done at the same time. Also, I will put the rib tips that come with spare ribs right in front (prepared the exact same way as the ribs) of the hole to the fire box so they get done the fastest which myself and my guests will enjoy during the process. In my family we call these the nibblers. Nibblers go great with :beer:
When the meat starts pulling back away from the bones they are done. The end of the bones will start peaking through the meat. Also check the rigidity of the rack of ribs. When they don't flex very much they are done too.
The whole process takes about 3 hours.
If you want to add sauce I usually start with a base of regular mauls. I take a decent size pot and put it on the stove over medium heat. I throw in some olive oil and a bunch of garlic and let that sizzle for a couple of minutes. Then I add some sweet stuff like brown sugar, syrup, molasses, honey, white sugar, just whatever you have. Brown sugar and maple syrup are my two faves and I usually use both. Let that cook for a few minutes. Add a nice dark beer, let cook for a little longer, and then add the mauls. Cook that for a while (make sure you have a lid on this that is partially cocked so that it doesn't splatter but the steam can escape).
If I'm saucing them I will actually put more charcoal in my charcoal chimney and newspaper (not a ton), and start another fire. I will add those coals to the side I don't have the ribs on. I want the heat kicked up so the BBQ sauce caramelizes nicely. Once the temp of the grill exceeds 300 I will slather my ribs with sauce and close the lid for a few minutes. I will do this 2 or 3 times till the sauce is good and thick and caramelized. After that, yank the ribs and enjoy with a :beer:
Easy Ribs with Mt Dew Sauce by SigEp316
I use the 3-2-1 method. I prepare the ribs the night before and "sweat" them good.
On the smoker for 3 hours at around 225
remove and foil, spray with my mist (worcestershire,apple cider vinegar, soy sauce); back on the smoker in foil for 2 hours
remove foil and add final glaze...let go for another 30 minutes to an hour.
My wife likes a "crispier" rib, so I'll sometime throw them on the fire side of the grill.
It's pretty much a fool proof method.
MOUNTAIN DEW SAUCE
1 cup Mountain Dew
1/4 cup juice from 2 limes
2 1/2 cups packed dark or light brown sugar
2 chopped jalapeno chiles
1/2 TSP white pepper
1/4 TSP kosher salt
1 TBSP Worcestishire sauce
1 clove chopped garlic
1/2 medium onion
Sweat garlic, onions and pepper then add the other ingredients. Medium high heat until it reduces down to about 1 1/2 cups
Fall off the Bone Ribs by Da Guru
This is for Shuke. Fall off the bone tender ribs.
From Cookers.
Get a couple of slabs of baby back ribs. Wash them..pat dry. rub lighyly with a mixture of olive oil and liquid smoke. Then use the seasoning of your choice. I use a small bit of garlic, paprika, pepper, very little salt or whatever you prefer.
Now here is the key for fall of the bones tender. Cut the slabs in half after or before seasoning..wrap each half slab in Glad wrap as tight as you can, then wrap again in tin foil until it is sealed as tight as possible.
Preheat you oven to 210 degrees. Put the ribs in and slow cook for 5-6 hours! No need to even watch them since the heat is fairly low.
When you unwrap the ribs add your favorite sauce. There will not be a trace of fat visible. The ribs will melt in your mouth.
I know some people prefer chewy ribs, but this is the recipe for fall of the bone tender ribs. Enjoy.
Rib Advice from Megla
Some rib tips I got from Memphis in May
Use the dry rub of your choice, but include Black Pepper, Red Pepper and White Pepper as each tends to become more prevelant at different times, red pepper immeadiate, black during eating and white towards the end.
Use a wash during cooking, have a tin of the marinade of your choice ready and @ every hour dip the ribs into the bath.
Finish, always finish in foil, the last 1 to 2 hours of cooking.
A personal favorite is to cook for 2 hours, then re-apply dry rub, pour honey over ribs, re-apply another layer of rub, stack slabs on one anoter, wrap in foil and finish for @ 1.5 hours.
Pulled Pork by Tyler Rose Fan
Trying my first pulled pork today. 8 lb butt-bone in.
Rub: I've got a basic barbq rub that i've been adding too as I use it over the last few months. Basically it's dark brown sugar, garlic powder, crushed pepper corn, cayenne pepper, paprika, sea salt. It changes as I use it and replace it, but it's hella good.
Mop: cider vinegar, tabasco, brown sugar, sea salt, thinly sliced white onion, 1 huge thinly sliced jalapeno
Two sauces: Sweet baby ray's honey sauce. (i've made my own traditional barbq sauce, but have found that sweet baby ray does a much better job. i've not found a better sauce on the market. )
Homemade vinegar sauce: cider vinegar, tomato sauce, dark brown sugar, minced garlic, sea salt, paprika, mustard powder, ground black pepper, 1/2 chopped jalapeno, 1/4 chopped onion, 1/4 chopped bell pepper....there may be more ingredients by the time it's ready.
1 rub pork. let sit 20 or so hours.
2 get the grill ready for indirect heat. huge ### pile-0-charcoal...ashy. one cup of dampened mesquite chips.
3 put pork fat side up away from coals. open vents as to let the heat from the coals flow over the pork. mob that beotch up.
4 every hour or so add 15-20 coals and another cup of dampened mesquite. mop that beotch up.
5 pull off grill. mop that beotch up. pull it or finely chop it. i haven't done this yet, so i'm not sure which technique. then put it in bowl and pour the vinegar sauce over it to keep it moist.
I'm 2 hours into it. prolly have another 3 hours. man, i can't wait.
Smoking a Pork Butt posted by Gordo
Basic Pulled Pork Smoke
I’ve been reading a lot of posts from newer members asking questions on how to smoke a butt or picnic for pulled pork. The Mods have made this a “Sticky”.
Please feel free to add comments or additions to procedures described here that you use, like tips and tricks of the trade.
Choice of meat:
I use bone in Pork Shoulder – Boston Butt for my pulled pork. They range from 5 to 9 pounds. I find mine at Sam’s club cryo-packed with two butts per pack. Sometimes you can find them in supermarkets, or if you have a source at a meat wholesaler you can get them there. Some folks use a fresh pork picnic which is the Butt (Shoulder) and the upper front leg bone together. They are larger than the Butt alone.
Preparation:
About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out. This is a matter of personal preference.)
Smoking:
I can’t give instructions for each type of smoker, as I have experience only with mine. (GOSM and CharGriller w/ SFB) Check the forums for that info.
Start your smoker and get it up to 225-240 degrees F. My personal wood choice for pork is hickory. Unwrap the meat, stick in the probe of your digital thermo (A highly recommended accessory.), and place the meat in the smoker, fat side down. I don't flip butts as it interferes with bark formation. Fat side down helps protect the meat if you have a temp spike. After the meat gets over 100F I spray it every hour with a 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum. I have used bourbon instead of rum, but my family prefers the taste of the rum spray. The sugars in the juice and booze will caramelize, and add to the bark. (Bark - dark outer crust that develop as the meat cooks.) Others will
make good suggestions for alternate sprays. You will develop your own favorite with a little experimentation. (The nice thing is that they all taste good!)
Foiling:
When the meat gets to about 165F, double wrap it in Heavy Duty aluminum foil. Put some of your spray of choice in the foil to help braise the meat. At this point I usually stop making smoke unless there are other things in the smoker that need the smoke. (You can finish cooking from this point on in the oven set at 250F if the weather changes or you want to save smoker fuel.) Continue to cook until the internal meat temps gets to 195-205F. Remove the foiled meat from the cooker and wrap it (still foiled) in a couple old bath towels and put it in an insulated cooler to rest for at least an hour before you pull it.
The Plateau:
Almost all butts (and briskets – but that’s in the beef forum) will hit a plateau where the temps of the meat stops rising. Don’t be tempted to raise the heat as that will dry out the meat. The meat is absorbing a lot of heat at this point while the connective tissue is breaking down. This is what makes the meat tender. Low and slow is the way to go! I’ve seen some actually drop in temp by a couple degrees. Patience – it may be over an hour before the temp starts climbing.
Pulling:
There are several choices here, some folks use two forks, there is a tool called bear claws, Dutch puts hunks of it in his Mixmaster with the dough blade to pull. I use my hands. I un-foil the meat, the bone usually falls out on it’s own, and I break it apart in to big pieces that I let cool for a few minutes. I then go through each piece and pull out the extra gunk (technical term for fat and connective tissue) and shred by hand.
Sauce:
I serve my pulled pork with my sauce(s) of choice on the side. I will add some of SoFlaQuers finishing sauce (another sticky here in the pork forum) to the pork just after I’ve shredded it. My personal favorite way to eat it is on a cheap white bun (CWB) with a little BBQ slaw right on the pork in the sandwich.
Time of smoke:
The general rule of thumb is that it will take about 1.5 hours of cooking at 225-240F per pound. Keep in mind that this is just a guideline as each piece of meat is different. Go by temp not time to know when it's done. Someone here said, "The meat will be done in it's own good time." I once had two 8 pound butts finish an hour apart in time. Give yourself extra time, you can always keep it wrapped in the cooler a little bit longer before you have to serve. It's hard to rush a piece of meat if it does not want to be rushed.
Hope this helps!!
Forum members, please chime in, I’m sure I’ve forgotten something!!
Take care, have fun, and do good,
Pork Shoulder by Ditka311
Made a pork shoulder today. My first one ever, actually. 8 lbs, smoked for just under 9 hrs at 220 - 230 over apple wood. I used the following simple rub called Southern Succor out of my Smoke and Spice book.
1/2 cup of black pepper
1/2 cup paprika
1/2 cup turbinado sugar (pure cane sugar, doesnt caramelize quickly like brown sugar which I use a lot)
1/4 cup kosher salt
4 tsp dried mustard
2 tsp cayenne
There is an accompanying mop but I didn't use that. It came out fantastic. I have one picture but it looks terrible because I took it withi my phone and the shoulder basically fell apart when i picked it up.
I used a Weber bullet smoker - the Smokey Mountain.
Regarding some of the other things, I tried to use the match light once in my old smoker when I was new to smoking bbq. Don't. Unless you love the taste of lighter fluid, that is.
RC94s Soft Pork Tacos with Spicy Black Beans
Soft Pork Tacos with Spicy Black Beans
SERVINGS: 4
BEANS
1 1/2 cups dried black beans (10 1/2 ounces), soaked overnight in cold water and drained
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeño, seeded and minced
1 medium tomato, coarsely chopped
1 teaspoon dried oregano
Salt and freshly ground pepper
PORK
3/4 cup low-sodium chicken broth
1 head of garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero chile, seeded and minced
1 large serrano chile, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
Salt and freshly ground pepper
One 1-pound pork loin roast, trimmed of excess fat
Warm corn tortillas and salsa, for serving
Directions
1.PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
2.In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
3.MEANWHILE, COOK THE PORK: Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
4.Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
Leo Scanlans Pork Chops with Mustard Cream Sauce
Pork Chops with Mustard-Cream Sauce
4 thin boneless thin-cut pork chops (or use thicker boneless chops and fry longer)
Mixture of garlic powder, basil or oregano, salt, and pepper
1-2 Tbs. Olive oil
Sour cream
Dijon mustard (Gray Poupon preferred)
1. Using medium-high heat, heat a medium size frying pan on the stove.
2. While the pan is heating, sprinkle half of the spice mixture on one side of the pork chops.
3. When the pan is hot, pour in the olive oil and let it heat up for a minute or so.
4. Put the pork chops in the pan, spice side down.
5. Sprinkle the rest of the spice mixture on the pork chops.
6. Fry the chops for about 4 minutes on one side, then turn them and fry the other side for 3 minutes,
7. Remove the pork chops from the pan and take the pan off the burner. Leave the oil in the pan!
8. Put 2-3 heaping tablespoons of sour cream into the pan.
9. Put a teaspoon or so of mustard into the pan.
10. Using a spatula or plastic spoon, stir the sauce until everything is well blended. Then pour the sauce over the pork chops.
Tipsy’s White Trash Pork Chops
Coat pork chops with vegetable oil, meat seasoning blend, powdered mustard, and creole mustard. Let stand for 1 hour in fridge.
Cook covered in oven for 35 minutes @350
Top with sliced dill pickle and american cheese slice. Broil for 4 minutes or just before the cheese burns.
Eat shirtless and with cheap american beer.
This is an adaptation from my mom’s recipe I have loved my entire life.
Jedi Knights Pork Roast with Raspberry Sauce
Pork Roast with Raspberry Sauce
Ingredients:
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon pepper
1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 cup cornstarch
1 tablespoon butter, melted
1 tablespoon lemon juice
3 to 4 drops red food coloring, optional
Directions:
Combine the salt, sage and pepper; rub over entire roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 70-80 minutes or until a meat thermometer reads 160°.
For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cup. In a saucepan, combine the sugar, vinegar, spices and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, food coloring if desired and reserved raspberries.
Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce. Yield: 10 servings.
I made this for Christmas dinner as and paired with a Smoked Turkey. It got major thumbs up.
Tiger Fans Pork Tenderloin
I think I just made the best thing ever in the crockpot
INGREDIENTS
* 1 (2 pound) pork tenderloin
* 1 (1 ounce) envelope dry onion soup mix [I used 1/2 tbls of garlic salt, 1/2 tbls of pepper, 1/2 tbls of parsley instead b/c I didn't have this at home]
* 1 cup water
* 3/4 cup red wine [I used chicken broth instead b/c i didn't have at home]
* 3 tablespoons minced garlic
* 3 tablespoons soy sauce
* freshly ground black pepper to taste
DIRECTIONS
* Place pork tenderloin in a slow cooker with the contents of the soup packet.
* Pour water, wine, and soy sauce over the top, turning the pork to coat.
* Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
* Serve with cooking liquid on the side as au jus.
This just falls apart when you touch a fork to it. I literally stood over the crock pot and ate like 5 or 6 forkfulls before getting the genius idea of scooping some into a tortilla and adding cheese. thumbup1.gif
JTGs Grilled Sweet Mesquite Pork Tenderloin Steaks
This is one of my new favorite, very simple, recipes. The sweetness of the honey/molasses pairs nicely with the mesquite. You can use standard pork chops, but I prefer to purchase a large pork loin and slice nice 1″ to 1.5″ steaks.
Brine the chops or tenderloins in the following solution:
1/2 Gallon of Water
1/2 Cup Salt
1/4 Cup Molasses
1/4 Cup Honey
Soak in large non-reactive bowl for 1-2 hrs. You can also add a 1/4 sugar (regular or brown) to the mix, but I haven’t noticed much difference. Remove, rinse thoroughly and pat dry.
Lightly brush with olive oil and rub a generous amount of Smokey Mesquite Seasoning (I have been using stuff made by Weber) on all sides. Leave them on the counter and let them warm up while you start the grill.
I shoot for the 450 degree mark on the grill. Sear both sides for about 2-3 minutes each. Remove from heat, set aside and bring the temperature down to the 250-300 range*. “Bake” for an additional 10-15 minutes.
The goal (and the trick) is to get a nice crispy crust on the outside without heavy charring. The brine and initial high heat seems to do a good job of locking the moisture in.
(pictures to be added)
*I use the Big Green Egg. Temperatures and cook times will vary depending on the grill. Also, the thickness of the chop/steak will dramatically impact the grilling approach.
Sho Nuffs Whisky Pork Tenderloin
3/4 cup soy sauce
1/2 cup whiskey/bourbon (i usually use Jim Beam)
1/4 cup wostershire
1/3 cup veg or canola oil
4 good sized cloves of garlic…minced
3 TBSP Brown Sugar
2 TBSP ground black pepper
1/2 Tsp ginger
1 Tsp Salt
Mix that all and soak Pork Tenderloin at least 12 hours or so.
I then grill for 30-40 minutes over indirect heat…should get meat to 155…removed it and wrap in foilt for about 10 minutes.
Then slice it and serve it.
jbs Bourbon Glazed Ribs
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4- to 2 1/2-pound rack pf baby back pork ribs
1 cup unsweetened pineapple juice
Preparation
Whisk first 11 ingredients in small bowl.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on baking sheet. Sprinkle rib rack on both sides with salt and pepper. Place rib rack on foil sheet. Fold up sides of foil sheet around rib rack to form boat-like shape. Pour 1 cup pineapple juice over rib rack. Fold up foil to seal packet. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing very frequently with glaze and turning often, about 10-15 minutes. Do not stop until all glaze has been used (lower heat or move to warming rack if you have to). Lots and lots and lots of coats. Cut racks between bones into ribs.
Poultry
Joe Bryants Recipe
Several folks have asked for more on the smoked chicken I talked about.
It's a very easy way to make smoked chicken BBQ. And I think it tastes great. I've had a lot of BBQ and I'd put it up there on the list. Partly because it's a lot easier to make your own great BBQ when you can control everything than it is to eat in a BBQ joint.
Here's how I do it.
The Prep. Here is the secret to great chicken or turkey: Brining. Many of you already do this. If you don't, you have to start. It's that big a deal. All it really amounts to is soaking the meat for 4-12 hours in a salt water solution. I'm sure the science guys can explain why it works but it's something about osmotic balance and salt ions but the net result is the meat is WAY more juicy and flavorful. I'd be willing to bet the best chicken or turkey you've ever eaten had been brined. Trust me. This works.
Basic rule of thumb is 1 CUP (yes cup) of regular table salt per 1 gallon of water. You can add other spices and sugars if you like. But the salt is the main thing.
Here is how I make mine when I'm going to be smoking 6 chickens. Obviously cut this down or make more based upon how much meat you're brining and what container you're using.
I use a Coleman 48 qt cooler.
Fill it with:
2 1/2 Gallons water
2 1/2 cups table salt
2 cans cheap lemon lime soft drink
3 lemons cut in half and squeezed
1 tbl garlic powder
1/2 tbl black pepper
1 jug (16 oz) cheap pancake syrup
Stir all this together and mix well. You have to really stir it up because that's a lot of salt. Some people like Alton Brown advocate heating the brine but that's another step. I skip it and mix mine directly in the cooler and it works great.
Wash chickens well under water and then place in cooler into brine.
Then pour a bag of ice over the top and close cooler lid.
I let this sit usually for 12 hours. I don't freak out if it's 14 hours or so but any more than that and it can be too salty.
An hour before you're ready to put the chicken on the grill, remove from brine. Set out and let start coming up to room temperature. You don't want to throw ice cold meat on a hot grill.
The Smoker.
I have a big offset steel smoker (Oklahoma Joes) that I like a lot. I use it for smoking pork shoulder.
But for smoking chickens, I learned on the most reliable piece of BBQ equipment ever created and I've just never strayed from it - the Weber Kettle Grill.
But we're not grilling. Grilling is high heat directly below what you're cooking.
What we're doing with this is smoking. That is lower heat, with the heat source off to the side of what you're cooking. Cook books will call it Indirect Heat. Fancy term for saying the chicken is in the center of the grill in an aluminum pan sort of shielded from the heat and the heat source is on the sides of the grill.
Weber makes little holders to hold the briquets off to the side http://www.amazon.com/Weber-9600Char-Baske...3475&sr=8-1
They work fine. I made a cheap divider out of metal tht is basicall just two flat pieces of steel with a bar in between. Looks like I--I Coals go on the outide of the I. Bottom line is you want the coals to the sides, not directly under the chicken.
Charcoal. There is lots of talk about hardwood charcoals and natural lump charcoal. I always have just used regular Kingsford charcoal. ( never use the matchlight stuff that is soaked in lighter fluid. Never. ) I have never found that much difference between the more expensive lump charcoal and the regular stuff. A recent test in Cooks Illustrated magazine found the same thing.
To start the charcoal, a fantastic invention is the chimney starter. It's a must have. I highly recommend this one http://www.amazon.com/Weber-87886-Chimney-...3475&sr=8-1 and Ive tried a lot.
You crumple up 3 sheets of newspaper in the bottom and fill the top with briquets. Then light the paper and the chimney effect does the rest. 45 minutes later, you have perfect coals.
So pull the chicken out of the brine. And fire up the chimeys of charcoal. You'll need one chimney for each grill.
Getting the chicken ready to go on the smoker.
Use one of those heavy duty aluminum pans like you'd cook a turkey in.
Rinse off when the chicken is out of the brine. Coat lightly with vegetable oil. sprinkle with garlic powder, salt and black pepper.
Put 3 chicken in each pan. Breast side down.
I also will do a big box of chicken legs for the kids. They are brined right along side the chickens.
When the briquets are ready to go (meaning they have turned from black to ash gray), you spread them out on each side of the grill. Put a chunk of hickory wood on top of the briquets. Some people like to soak it in water. I don't. Just put it on dry and it'll be fine. Chunk of wood is about the size of a 12 oz. coke can.
Once the chicken is on. You pretty much just :beer:
Every 30 minutes, you need to do 2 things.
Add 2 more charcoal briquets to each side of the grill (4 per grill) and put a new chunk of hickory wood on top of the briquets if the old one has burned up.
Adding new briquets to the hot briquets is sort of the "minion method" we've talked about earlier. The new briquets will light themselves from the hot briquets over the next 30 minutes or so. You keep replenishing the briquets every 30 minutes and you can go for a while.
After 2 hours, do this:
Remove the pans with chicken from the grill and drain off the juices. Sometimes there's a lot. Somtimes not as much. But you don't want the chickens submerged at all. I usually just carefully tilt the pan and pour into a container. Do NOT tilt too far over.
So if you've been doing a lot of :beer: up to this point, get someone to help. Dumping 3 half cooked chickens on the ground is not good eats.
Oh yeah, sorry - 2nd thing to do at 2 hours is to flip the chickens over.
Now you want them breast side up.
Continue with the same drill of adding charcoal and hickory chunks every 30 minutes.
At 3 hours, they should look pretty much like the pics attached.
About another hour or so to go.
Smoking a Turkey tips by St Louis Bob
A few things I do"
use lump charcoal
don't use lighter fluid
use apple cider instead of water
stuff turkey with apple wedges
use cherry wood
when there is about an hour left, baste with butter and squeeze two whole lemons on it
Grlled Chicken by Glumpy
My own variation on grilling chicken that's been well received:
I use a small kettle grill for this one. Set up a full bed of coals so after they're going well they can be stacked up the sides with a hollow in the middle.
1. Rub the chicken inside and out with spices of choice--S&P, garlic, maybe a chicken rub or pick an herb.
2. Cut out the stem from a head of cabbage and parboil just until you can peel the leaves off. It should be limber but not overcooked. Notch out the extra piece of stem from each leaf you use. They will be moist.
3. Wrap the rubbed-down bird in the cabbage leaves, two or three layers worth.
4. Wrap that whole assembly in foil, two or three layers worth.
Place the foil pouch into the center hollow of the hot coals and spread a single layer of fresh coals over the top. Lid the grill and leave it alone for 20-25 minutes. Then use tongs to turn the chicken over, keeping the coals as much as possible in place, and lid it again for another 20 minutes.
When you pull it off and unwrap, the cabbage should be slightly singed, well spiced and (I think) very tasty as a side dish. The chicken will be falling off the bone tender; you may want to discard the skin. Goes well with potatoes which can also be cooking on the grill while the bird is cooking under it.
Chicken Wings
By Shrek
5 lbs chicken wings (approximately 25-35 wings)
2 cups habañero jelly
3 cloves garlic, minced fine
1/3 cup brown sugar
Cumin
Black pepper
Salt
Preheat oven to 375°. Line two cookie sheets with foil and spray lightly with oil. Distribute chicken wings over both sheets. Lightly dust wings with cumin, pepper, and salt. If you like them very hot, you can also sprinkle on a very light dash of chipotle powder.
Whisk together jelly, brown sugar, and garlic. Let stand until wings are done cooking.
Cook wings for approximately 50-60 minutes, or until they just begin to brown. Remove from the oven. Brush generously on one side with the jelly glaze and return to the oven for 10 minutes. Remove from the oven again, turn the wings over, and brush the remaining glaze on the other side of the wings. Return to the oven for 10 more minutes. Remove the wings and they're ready to eat.
By Pizza Delivery Guy
Sauce
6 tablespoons Frank's Red Hot
1/4 cup (1/2 stick) margarine-not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce
The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings: Fry the wings in a deep fryer set at 375 degrees F using peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
Lastly, get beer out of fridge and enjoy.
By Meh
Bread wings in: Flour, cayenne, garlic powder, black pepper, HINT of curry powder and let "rest" in the fridge for about an hour.
Deep fry wings.
Toss with sauce of your choosing (Frank's red hot +butter +whatever) and get out the napkins and the bone collection plate.
By Wyldfox
3 lbs chicken wings (16 to 18)
1 cup coarse salt, plus 2 tablespoons coarse salt
2 onions, sliced
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1/2 cup unsalted butter
Cut off chicken wing tips or leave them. Up to you.
Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt. Turn wings over and sprinkle with l/2 cup more salt. Chill wings for 2 hours. You could soak them overnight in a brine solution using a cup of salt and enough water to cover if you prefer.
Rinse wings in a colander under cold running water and drain.
Arrange wings in one layer in a baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions.
Chill wings, covered, at least 12 hours or up to one day.
Discard onions and drain wings in a colander.
Tear off an 18 inch sheet of wax paper and set aside.
In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and
shake off the excess.
Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
Get out a rack, paper bag or paper towels, and set on a baking pan for draining.
In a large fryer melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden. Add the wings, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Transfer wings to a rack set over pan to drain.
Another
1/2 cup ketchup
1/4 cup honey
1/2 cup soy sauce
2 cloves garlic or bottled garlic
5-6 lbs frozen chicken wings
Mix ingredients.
Pour over wings.
Make a single layer of wings on baking sheet.
Cook for 1 hour at 400 degrees.
By Harryhood
Here are a couple god recipies that I have had that are real good. Worked at a bar with some pretty kick ### wings.
Alert: we did not measure any hot suace. We used Franks Red Hot Wing sauce.
Hot(3 cups w\ red pepper)
these should be enough to coat 1 dozen deep fried wings
Hot Garlic Parm
3 Cups Franks Wing Sauce + 2 Table spoons Minced Garlic + teaspoon butter + table spoon Parmesean cheese
Big Daddy Blues
3 Cups Wing Sauce + two table spoons of blue cheese = GOLD!
By Video Guy 505
For a change of pace, I've even made Margarita Wings:
1/2 cup gold tequila or mescal
1/4 cup frozen orange juice concentrate
Grated zest of 1 lemon
Juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon freshly ground coarse black pepper
1 teaspoon salt
2 tablespoons minced cilantro
Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag.
In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro. Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.
Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high.
Drain the wings, discarding the marinade.
Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.
By Godsbrother
Here is a good recipe, similar to Quaker Steak & Lube's Louisiana Lickers sauce.
1 stick butter
1 cup Franks Hot Sauce
1/2 cup KC Masterpiece BBQ sauce
3 tbl brown sugar
1 tbl cajun seasoning, more if you want it spicier
1 tsp garlic powder
1 tsp onion powder
Melt butter in pan. Add rest of ingredients over medium heat, stir constantly until well mixed. Reduce heat to low for 5-10 minutes.
Deep fry wings, place in shallow baking pan, cover with sauce and bake uncovered at 350 for 10 minutes.
By Da Good Da Bad an Da Ugly
While coating the wings in a spiced flour mixture and frying them is the traditional method of preparing wings I sometimes grill them before bathing them in sauce (either BBQ or homemade hot sauce). The following will provide some moist tasty wings with a smoky flavor.
1) Soak wings in buttermilk over night.
2) Drain, and gently par boil wings in a mix of Adobo seasoning , fresh cut up Habenaro peppers, celery and onions.
3) Set up grill for indirect cooking (coals to one side). When coals are ready toss on a few chunks of hickory wood.
4) Sprinke rub of your choosing on wings just prior to grilling.
5) Grill wings turning once. Sample a few to test for desired doneness.
6) Remove and cover with a sauce of your choosing.
7) Eat wings, drink beer, repeat...
By Seahawk 17
1 1/2 cups Franks
1/3 cup butter
garlic
Worchestershire
2 caps (lid off of bottle)Vinegar
Brown Sugar to turn sauce a light tan
Fry wings for 12 mins at 360 degrees, put wings in container with sauce and shake.
Wings will be hot with a hint of sweet and sour. You can also add grated parma cheese to sauce, like everyone else stated they are pretty good.
By Tony Jabroni
Lawry's
Garlic Salt
Onion Salt
Crazy Jane's Mixed Salt
Black Pepper
Italian Seasoning
A dash or 2 of lime juice
A dash or 2 of orange juice
Liquid Smoke
Toss thoroughly.
Bowl of flour, eyeballed to the amount of wings you have. (Use plenty) Heavily seasoned with Lawry's/Garlic salt/Crazy Jane's/Black pepper. I usually put my seasonings in the flour, stir, then add a little more.
Toss the wings in the flour mixture. A tupperware bowl with a cover is best. Rest after coated for about 15 minutes.
Throw in a fry pot at 360-370 degrees, cook til they float.
No sauce or nothing. Just fried wings.
By Maurile Tremblay
I used 9 whole Mary's organic wings = 18 buffalo wings (after separating the drummettes from the double-boned portions) = 2.33 lbs.
I fried them over a stove in a dutch oven in ghee. (The ghee was filled just halfway up the wings, so I had to fry each side separately.) It was probably about five minutes on a side, but I didn't time it. I also don't know what the temperature was; I was aiming for 375 degrees, but the thermometer kept getting in the way so I took it out. Anyway, I just did it by sight: until they were golden brown.
The sauce was 50% awesome butter and 50% awesome hot sauce, with a pinch of awesome salt. It ended up being a bit mild for my taste, but simply increasing the ratio of hot sauce to butter seemed to make it more vinegary than I like it, so next time I will add a bit of habanero sauce to spice it up. (Now that I think about it, I should probably add some black pepper as well.) But the flavor was really outstanding. For anyone who likes it a bit on the mild side, it was perfect.
After frying, I coated the wings in sauce and then baked them at 350 degrees for about seven minutes. Then I coated them in more sauce, let them cool for a bit and ate them.
Light, crispy, flavorful, delicious!
Tipsys Fried Chicken
-Soak chicken in buttermilk and crystal hot sauce for 24 hours
-Remove chicken from buttermilk 10 minutes before cooking
-Do not remove the excess buttermilk
-Season each piece of chicken with creole seasoning mix
-Add seasoning mix to flour as well with extra salt & pepper
-Drop chicken in bag an shake vigorously
-Immediately drop in 325 degree Peanut Oil
-Cooked until golden
-Sprinkled with kosher salt
-Serve with excellent Side Dishes
RC94s Red Chile-Chicken Enchilada
Red Chile–Chicken Enchiladas
SERVINGS: 8
SAUCE
3 each of guajillo and ancho chiles, stemmed and seeded
3 cups hot water
1 medium onion, quartered
3 large garlic cloves
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
2 tablespoons extra-virgin olive oil
2 1/2 cups canned tomato sauce (20 ounces)
1 cup water
Salt and freshly ground pepper
ENCHILADAS
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced (3 cups)
1/2 cup low-sodium chicken broth
4 cups shredded cooked chicken
1 teaspoon ground cumin
1/4 cup chopped cilantro
3/4 pound Monterey Jack cheese, shredded (3 cups)
Salt and freshly ground pepper
Vegetable oil for frying
16 corn tortillas
Chopped red onion, cilantro, hot sauce and sour cream, for serving
Directions
1.Make the sauce: In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softened. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.
2.In a large saucepan, heat the olive oil over moderately low heat. Add the tomato sauce and the water. Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
3.Meanwhile, make the enchiladas: Preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes. Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool. Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper.
4.Wipe out the skillet and heat 1/4 inch of vegetable oil in it. Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel–lined baking sheet and pat dry. Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down. Spoon the remaining chile sauce on top, spreading it to cover the enchiladas. Sprinkle with the remaining cheese.
5.Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with chopped red onion, cilantro, hot sauce and sour cream.
Make Ahead
The dish can be prepared through Step 4 and refrigerated. Return to room temperature before baking.
Sho Nuffs Turkey Chili
Smoke Turkey Chili
5-6 cups of shredded smoked turkey ( I had done a few breasts a few weeks ago and froze some…thawed it and put about 5 or 6 nice sized handfuls in)
2 cans of northern beans
1 3/4 cup chicken stock
3/4 cup half and half
4-6 oz shredded monterey jack cheese
1/2 onion diced
5 cloves garlic finely chopped or minced
1 tbsp cumin
1 tsp smoked paprika
1 tsp chili powder
1 tsp oregano
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp salt
Cover the bottom of a medium to large stock pot with olive oil and cook the diced onions til transparent. Stir in the garlic and cook til nice and fragrant.
Add in the chicken broth, half and half and seasonings and bring just to a boil…add in shredded cheese til melted…
Add turkey and beans.
Turn down to med-low at a slow simmer for about 30 minutes.
Serve with fresh cilantro, sour cream, and shredded cheese and chips if you would like.
This is a pretty tamed down version. Add some cayenne or chipotle powder to kick it up a bit if youd like while cooking.
I usually have a bottle of some sort of smokey hot sauce ready to go. Have to keep it tame for the wife and kids.
Osarus Bacon Wrapped Chicken Skewers
Bacon Wrapped Chicken Skewers (These are moneybag.gif)
Ingredients
2 lbs chicken cut into fingers (boneless and skinless).
1 package bacon (whatever kind you like).
Vinaigrette (I used italian dressing as the marinade, but you can use anything really).
Skewers (I use metal, but you can use wood, but just make sure to soak them well prior to using them).
Honey mustard (for dipping).
Directions:
Marinade the chicken (I go about 4 hours)
Put chicken on skewers and wrap with bacon.
I do mine on the grill, but you can do them on the stove with a grill pan or even bake them.
Serve with honey mustard
YSRs Chicken Imperial
2 cups crushed Ritz crackers (usually a little over a sleeve… throw them down on wax paper and roll a tall drinking glass if no roller)
3/4 cup grated Parmesan cheese
2 cloves pressed garlic (garlic powder substitute works perfectly well and in fact, is all I have ever used)
2 tsp. salt
1/2 tsp. pepper
1/4 fresh chopped parsley (again, dried is fine)
1 lb. butter*
8 chicken breasts**
Combine first 6 ingredients. Melt butter and soak each breast in it for 3 minutes. Roll and press dried mixture on each piece. Put in shallow baking dish (I usually roll the breasts as best I can to make all 8 fit in a 2 quart Pyrex – just kind of tucking the ends under). Pour remaining butter over, and bake for 45 minutes to an hour at 325.
* One lb. of butter is daunting, but you really only need enough melted to be able to soak the chicken. Pouring the remainder over the breasts in the pan is a bonus.
** Since originally posting this, I’ve started cutting the breasts into strips (3-4 lengthwise cuts per breast) and then soaking, coating and positioning them in the pan per the instructions above.
Verbal Kints White Chicken Chili
1 15oz can Northern beans
1 large yellow onion, chopped
1 stick unsalted butter
1/4c flour
3/4c chicken broth
2c half&half
1t tabasco sauce
2 4oz cans small green chopped chilis
5 boneless skinless chicken breasts halved, boiled & shredded
1 1/2t chili powder
1t ground cumin
1/2t salt
1/2t white pepper
Saute onion in 4t of butter until soft. In a separate heavy pan melt remaining butter & whisk in flour. Cook, whisking constantly for 3 min, without browning. Stir in cooked onion and gradually add broth and half&half. Whisking constantly, bring to a boil and simmer 5 min. Stir in tabasco, chili powder, cumin, salt & white pepper. Add beans, chilis, chicken and simmer, stirring for 20 min.
Garnish with sour cream and Monterey Jack cheese.
Walton Goggins Garlic Chicken
Here’s a really simple chicken dish that goes great with rice. I also use the cooked garlic and spread it either in my rice or on thickly sliced French bread.
20 Garlic Cloves and Chicken
Ingredients
1 package of chicken thighs
1/2 cup + 2 T olive oil
10 sprigs fresh thyme
20 peeled cloves garlic
Salt and pepper
Directions
Preheat oven to 350 degrees F.
Season chicken with salt and pepper.
Toss with a 2 T olive oil and brown on both sides in a wide fry pan or skillet over high heat.
Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
I also love to use the garlic infused oil over rice and the chicken.
Hopheads Green Chicken Chili
Here is a version of chicken chili that is focused on the fresh chile flavors rather than the meat. If you like green chiles, you have to try this.
Green Chicken Chili
Ingredients
3 pounds bone-in, skin-on chicken breast
4 Jalapeño chiles
4 Poblano chiles
4 Anaheim chiles
2 medium onions
6 cloves garlic
1 tablespoon ground cumin
2 teaspoons ground coriander
2 14 oz cans cannellini beans drained and rinsed – (Navy beans are an acceptable substitute)
4 cups chicken stock
2 limes
1 bunch fresh cilantro
4 green onion
1 cup sour cream
Instructions
1. Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapenos and all other chiles and cut into large chunks. In food processor, process chiles and onions until consistency of chunky salsa.
3. Reduce heat to medium. Add minced chile-onion mixture, garlic, cumin, coriander, and salt to taste. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
4. Transfer 1 cup cooked vegetable mixture to food processor. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer 20-30 minutes, stirring occasionally, until chicken is cooked.
5. Remove chicken and shred into bite-sized pieces when cool enough to handle. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. Add juice lime juice, adjust seasonings with salt and pepper and serve.
6. Create a topping bar with remaining jalapeños, cilantro, green onion and sour cream.
Koyas Garlic Lemon Chicken
Grilled Garlic-Lemon chicken with Honey-Garlic-Lemon sauce:
Marinate boneless chicken breasts in garlic, olive oil and some lemon. FRESH chopped garlic and lots of it. I bought them pre-marinated from the gourmet deli/butcher so it was the same as if I did them myself (hate processed pre-marinade).
While they grill, I made a quick sauce to add when they were done:
Tossed some thyme into olive oil as I bring that to a medium hot tempurature. Then I sautee a bunch of fresh sliced/chopped garlic to brown.
Once the garlic is browned, toss in some fresh lemon juice and a good amount of honey. If you prefer you can use some thickening agent, but I had a lot of garlic so I boiled it down for 15 min as the chicken grilled and the sauce was fantastic.
take the chicken off the grill, place atop of some (basmati in this case) rice, then pour the honey-lemon-garlic sauce over it… awesome and healthy for ya too.
Joe Bryants Smoky Mountain Dew Chicken
Took Beer Can Chicken and spun it up some. Brined chickens 12 hours in water, salt, pancake syrup, Mountain Dew, garlic powder and onion powder. Then put a table spoon of my sweet BBQ rub inside the chicken, cover outside of chicken with the sweet rub, then put over a Mountain Dew. About 3 hours at 250 over 100% Hickory.
Seafood
Lobster Tail by Sigep316
I take the tail out of the shell and place it in a ziploc w/ olive oil, old bays, garlic, and black pepper. I cook them on a charcoal grill indirectly. Gives a great flavor and are super easy to eat out of the shell.
One time I was out of Olive Oil, so I dumped some "spray butter" into the baggy and it worked like a champ.
You don't need much with lobster so be careful w/ your seasoning. A little salt & pepper with the oil can also do the trick.
Lobster Tail by Chet
Grilled lobster tails
Insert a wooden skewer into the lobster tails to prevent them from curling on boiling.
Prepare a large saucepan of salted water according to instructions above for boiling lobster tails.
Once the water has reached a fierce boil, drop the tails in and cook for 4 minutes.
Drain the tails and position them on their backs once they have cooled slightly.
With a sharp knife, split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath in tact.
Pour some melted butter and lemon juice over the meat of the tails or brush a marinade of lemon juice, olive oil, salt pepper, garlic powder and paprika over the meat and place shell side down into a pre-heated grill.
Grill for approximately 7 - 8 minutes under a medium - hot heat or until the meat is opaque, no longer transparent and firm to the touch.
If you wish, you may turn the tails over half way through cooking.
Remove from the grill and serve hot with lemon, melted butter or mayonnaise.
Grilled Salmon by The Noid
Marinate it overnight in a zip-lock bag in the fridge:
2 cups of OJ
4 Tbs of honey
2 Tbs of lemon juice
1 Tsp of dill
1 Tsp of pepper
Grill it, skin side down on a sprayed grill, for about 10-14 minutes, or until it starts to flake.
Salmon by Nigel
First of all, get salmon steaks as opposed to fillets, they are much easier to turn on the grill w/out falling apart. Even better are the ones with the bones removed that are wrapped in string if they are available. Whole Foods has them, pricy but worth it if you are entertaining.
My go to marinade is a mixture of soy sauce (1/4 cup), fresh lime juice (one lime), minced garlic (two cloves), red pepper flakes (1 tsp) and a little sugar (1 tsp). Measurements are very approximate as I've never actually measured them
Salmon by Doughboy Deluxe
I mix honey mustard with worcestershire sauce, brush a light coat over the salmon, then sprinkle lemon pepper on that before grilling. I really don't know how long I grill it... just until the pinkness is gone.
Salmon by Genedoc
Guaranteed winner:
1 large salmon fillet. FILLET, not steak. Skin on one side.
Mix EVOO, honey, dijon mustard, fresh basil, a little mirin, and lemon juice. Exact amount aren't critical.
Marinate the filet for 1 hour or so, skin side up, meat in contact with marinade.
In a pan with a lid, dump marinade into pan, and place filet in skin side down. Turn on medium heat, cover.
In 10-12 minutes, your filet will be done. Whats even better is that the skin will have charred a bit and stuck to the pan, so the meat lifts cleanly out of the pan and away from skin.
If you want to do this on a grill, do it exactly the same way except use tinfoil instead of a pan, and close the grill instead of covering the pan. I fold up the edges of the foil an inch or so such that none of the marinade runs off. When done, the filet lift cleanly off of the tinfoil, the foil goes in the trash, and you don't even have to clean the grill (because all of the mess is on the foil).
I've never served this to anyone who didn't say it was the best salmon they've ever had.
Salmon by Denver Edge
I used to use the soy sauce and brown sugar but have found that store bought yoshidas sauce is even better. Gives it a sweet candied salmon.
I catch 10 to 20 salmon a year and prefer fillets, I cook them with skin side on grill until the meat is flaky but moist. Marinate for an hour and I brush more on as it cooks. Make sure the salmon you get is not farmed, it is terrible in comparison. Early season for anything but winter, spring Kings. I like red (sockeye) or kings (chinook) but Silvers are good too.
The cedar plank is a good way to go too.
I only use tinfoil if I am ccoking with butter and fresh herbs but it keeps the meat soft, I like it to get sort of crispy on the outside so no tinfoil.
Salmon by Urban Hack
I like using a mixture of the following:
cayenne pepper
cinnamon
paprika
salt
pepper
marinade the salmon in evoo and lime juice. use the above rub post marinade and then grill on planks.
Salmon by FFTBrownsFan
If you're looking for a pretty good, healthy recipe with Salmon, I've found this is really good:
Honey Mustard Salmon with Couscous
1/4 cup of butter, melted
3 Tbl of Dijon mustard
2 Tbl of honey
1/3 cup of plain bread crumbs
1/2 cup of finely chopped pecans (optional)
2 Tbl of chopped parsley
A light dusting of cayenne (optional)
4 salmon filet portions (wild salmon preferred)
lemon slices for garnish
4 hands-full of baby spinach
2 tsp of butter
5 baby carrots diced
1 red bell pepper diced
3 green onions diced (white and light green parts only)
1 box of couscous mix. (you choose flavor. I prefer parmesan)
Preheat oven to 400 degrees
In a small bowl stir melted butter (1/4 cup), mustard, and honey. On a large plate mix breadcrumbs, pecans and parsley.
Brush each salmon filet liberally with mustard mixture. Put them in an oiled baking dish. Then sprinkle with the breadcrumb mixture. Dust lightly with cayenne for a bit of zip.
Bake the salmon 12 to 15 minutes (depending on how done you like your salmon).
While the salmon is baking, make the couscous. Follow directions on the box. In a small saute pan melt the butter (2 tsp) and add carrot bits and red pepper along with the green onions. Saute on low until carrots are loosened up and the green onions are tender.
When ready to serve, put a handful of baby spinach on each plate. Put a spoonful of couscous over the spinach. Place your salmon on top of the couscous and sprinkle the carrots, peppers and onions around the salmon. Garnish with lemon slices.
Salmon by The Branded Hand
Slow-Roasted Salmon w/ Sorrel Sauce
In this recipe, the salmon is cooked in a low oven for 17 minutes, making for an extremely moist fish, one that tastes neither raw nor cooked, but rather a perfect stage in between. To really get the experience please only use fresh salmon. Previously frozen will simply not do as it's texture, using this method, would be greatly compromised. It's great as a first course with a chiffonnade of sorrel and a sorrel sauce.
Ingredients
1 pound fresh salmon filet, skinned
Several teaspoons extra-virgin olive oil
Fine sea salt
Freshly ground white pepper to taste
Sorrel Sauce (see below)
Directions
reheat the oven to 275 degrees F.
Run fingers over top of salmon to find and remove any bones.
Cut salmon into four equal pieces.
Using a pastry brush, brush the salmon on all sides with the oil.
Dust with white pepper on top and bottom
Place salmon in an ovenproof dish that will hold the fish snugly.
Place the baking dish in the center of the oven and roast until the fish is bright pinkish orange and flakes easily, 17 minutes.
Remove the dish from the oven, and trim off and discard any milky whites portions or darkened edges around the fish.
Using a wide spatula, transfer the fish to a small rack set on top of a plate, and allow to drain.
Serve at room temperature (never hot or cold or it will lose its essence), with sorrel sauce.
Sorrel Sauce
While delicious with salmon above, this sauce also goes well with roast or broiled chicken, in place of mayonnaise in a chicken salad, or as a sandwich spread.
3 ounces fresh sorrel leaves, trimmed and stemmed
2 large egg yolks, at room temperature
2 teaspoons freshly squeezed lemon juice, or to taste
1/2 teaspoon fine sea salt, or to taste
1 cup grapeseed or canola oil
1 bowl
Directions
In the bowl of a food processor, combine the sorrel, egg yolks, lemon juice, and sea salt. Pulse until well blended. With the motor running, very slowly add several tablespoons of the oil, processing until the mixture thickens. With the motor still running, add the remaining oil in a slow steady steam. Taste for seasoning. Transfer to a small bowl. The sauce can be stored, covered and refrigerated, for up to 3 days.
Salmon by Gianmarco
2 Lemons
Salt
Pepper
Oil
Salmon filets
Instructions:
In a bowl, juice both lemons. Add equal part of water to the juice and then add a good bit of salt. Heat a frying pan until it's quite hot on med-high heat. Oil in the pan so salmon doesn't stick (I use canola oil). Sprinkle salt and pepper on salmon to taste and throw on the pan. Turn over in <1 minute (looking to sear the salmon). Before next minute is up as 2nd side is seared, pour in lemon juice/water and cover. Lower heat to medium and let it sit for ~2-3 minutes for thin pieces of salmon or 5-6 minutes for thicker pieces (turning a couple times). You're done.
Serve with white rice. Use the lemon juice mixture in the pan liberally on salmon and rice.
Salmon by Drunken Cowboy
4 (8-ounce) portions wild salmon
Extra-virgin olive oil, for drizzling
1 1/2 teaspoons cumin
1 1/2 teaspoons sweet paprika
1 teaspoon coarse salt
1 teaspoon black pepper
1 teaspoon coriander
Tomatoes and Green Olive Salsa:
3 plum tomatoes, seeded and chopped
A handful cilantro leaves, finely chopped,
1/2 small red onion, chopped
12 large green olives, cracked away from pits and coarsely chopped
1 lime, juiced
1 teaspoon crushed red pepper flakes
Preheat grill pan or indoor electric grill to medium high heat. Drizzle fish with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer. Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve. To serve, plate with a generous serving of salsa.
Ahi Tuna by Ignormaus
I like a soy, ginger, cayenne, oil marinade.
The critical thing about cooking tuna is not to overcook -- it will dry out very easily. I use a hot, hot skillet and sear the steak for maybe two or three minutes per side -- you want the middle to be rare.
Ahi Tuna by Limp Dog Bizkits
Marinade them in a mixture of soy sauce, honey, and wasabi powder. Marinade for 1 hour at the most.
Take them out and coat with kosher salt and roll them in sesame seeds.
Put them on the hottest grill/skillet that you can.
I would not cook them for over 1 minute per side if you want them rare.
I like to slice them thin and serve with wasabi. mmmmmmmm.
Ahi Tuna by Cletius Maximus
I use a cast iron pan with a bit of oil. I do it on the gas grill because it can get pretty smoky inside. A bit of salt and pepper on the steaks. Get the pan very hot (10 minutes or so on high) and then sear the steaks two minutes on each side in the pan. For the very thick Costco Ahi steaks (~2" thick), this is perfect for me as it will be crusty on the outside but warm and still completely raw on the inside. For my wife, I'll take the steak out of the pan after searing and give in another 4-5 minutes cooking in the grill, because she likes it cooked all the way through.
Ahi Tuna by Jules Winfield
1/3 c. Balsamic vinegar
1/3 c. olive oil
1/4 c. parsley, minced
2 garlic cloves, crushed
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
4 tuna steaks, 3/4 inch thick
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1/2 red onion, cubed
Whisk the Balsamic vinegar, Olive Oil, Parsley, Garlic, Salt, and Black Pepper together to make the marinade and pour this over the Tuna Steaks and marinade for 2 hours while turning the tuna steaks over every half hour. When ready turn the grill on to a medium high temperature. Saute the Onions and Peppers and in 1 T Olive Oil and 1 T of the marinade and then set aside.
Grill the Tuna Steaks for 1 minute per side while you baste them in the marinade. Place Tuna Steaks on platter and garnish with Peppers and Onions.
Serve with Wasabi Mashy Spuds and your favorite Veggie. RC94s Pan Roasted Salmon with Soy Ginger Sauce
Ingredients
1/4 cup soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons extra-virgin olive oil
Four 6-ounce skinless salmon fillets
Freshly ground pepper
Cilantro leaves, for garnish
Directions
1.Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
2.Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.
Jedi Knights Crabcakes
Yield: Approximately 6 crab cakes
1/2 lb. Backfin Crab Meat
1 lb. Jumbo Lump Crab Meat
1/4 cup chopped parsley
3/4 cup Ritz crackers, crushed
1 large egg
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp. seafood seasoning
3/4 tsp. Dijon mustard
1/2 cup mayonnaise
Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl. Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.
This is the most requested dinner that I make. Very easy to make. Usually I cook them on a flat top grill, 3 minutes each side on medium high heat.
Wingnuts Shrimp Burgers
1 pound shrimp (or crawfish tails)
3 tablespoons finely diced celery
2 tablespoons diced scallions
1 tablespoons chopped parsley
1 tablespoon chopped cilantro
1.5 teaspoons lemon zest
juice from one lemon
2 tablespoons mayonnaise (NOT Miracle Whip)
1 cup cornbread crumbs (or bread crumbs)
1 egg, beaten (I would use 2 for a little more firmness in the burger for Crawfish)
Salt and pepper, to taste
Tabasco sauce, to taste
A touch of old bay seasoning
1 tablespoon peanut oil
DIRECTIONS:
Cook and peel the shrimp, and chop.
In a large bowl mix the shrimp with the scallions, parsley, and lemon zest. Stir in the mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Add salt, pepper, old bay & tabasco to taste. Form into patties and saute in peanut oil until both sides are nicely browned (if grilling, place patties in freezer for 30 minutes before putting on the grill). Drain on paper towel. Serve on hamburger buns or choice of bread with lettuce, tomato, and tartar sauce. Yield: 4 servings.
RC94s Shrimp in Garlic Sauce
Ingredients
1/3 cup olive oil
4 cloves garlic, cut into thin slices
1 bay leaf
1/4 teaspoon dried red-pepper flakes
2 pounds large shrimp, shelled
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons dry sherry
2 tablespoons lemon juice
3 tablespoons chopped fresh parsley
Directions
In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally.
Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. Stir in the sherry, lemon juice, and parsley.
Marvelous’ Shrimp Balls
3 lbs shrimp (my family loves this and eats a ton of it)
sherry – maybe 1/3 cup
1-2 tablespoons cornstarch
6 stalks of celery – cut into small pieces
ginger – maybe 6 slices – minced
black pepper to taste
salt to taste (maybe 1/2 tsp)
Mince shrimp (we use a food processor)
mix ingredients and stir into a paste
In frying pan, heat oil. When hot, put balls (maybe 2/3 of a tablespoon) into pan. After a minute or two, flip and cook other side. I always flatten it a little so it cooks faster. When done, drain on paper towel Eat over steamed rice.
Snitwitchs Lobster Paella
ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 20 MIN
SERVES: 8
This impressive and subtly smoky paella—studded with lobster, shrimp, clams and chorizo—cooks on the grill in one big pan. Make sure to use a large pile of coals that will stay hot for an hour or so.
ingredients
* 6 cups chicken stock or low-sodium broth
* 1/4 cup extra-virgin olive oil
* 8 skinless, boneless chicken thighs, trimmed of excess fat (about 2 pounds)
* Salt and freshly ground pepper
* 3 chorizo sausages, cut into 1-inch chunks (about 1/2 pound)
* 2 medium onions, coarsely chopped
* 3 bell peppers—preferably 1 red, 1 yellow and 1 orange, cut lengthwise into 1-inch strips
* 6 garlic cloves, thinly sliced
* 3 cups medium-grain Spanish rice, such as Valencia, or arborio rice (18 ounces)
* 1/2 teaspoon saffron threads
* Two 1 1/4-pound lobsters—tails split lengthwise, claws and knuckles cracked and heads discarded (see Note)
* 2 pounds large shrimp, shelled and deveined
* 1 pound littleneck clams, scrubbed
* 1 pound mussels, scrubbed and debearded
* Lemon wedges, for serving
directions
1. Light a grill. In a medium saucepan, cover the chicken stock and bring to a simmer on the grill. Set aside, covered.
2. Set a paella pan or a very large skillet over the hot fire and add the olive oil. Add the chicken thighs and season with salt and pepper. Add the chorizo and cook until the chicken and sausage are lightly browned on both sides, about 6 minutes; transfer to a plate. Add the onions, peppers and garlic to the pan and cook, stirring occasionally, until all the vegetables are softened, about 6 minutes.
3. Add the rice to the pan and cook, stirring, until golden, about 3 minutes. Stir in the warm stock, crumble in the saffron and add a large pinch of salt. Add the chicken thighs and chorizo. Cover the grill and cook until the stock has reduced to 2 cups, about 12 minutes. Nestle the lobster pieces in the rice, cover the grill and cook for 3 minutes. Arrange the shrimp, clams and mussels in the rice, cover the grill and simmer until the chicken, shrimp and lobster are cooked through and the clams and mussels are open, about 10 minutes longer. Discard any shellfish that don’t open. Spoon the paella into shallow bowls and serve piping hot with lemon wedges.
NOTES You can ask your fishmonger to cut up the lobster for you.
WINE The smoky flavors of this paella match well with Syrah, which often takes on a smoky (and bacony) character, especially when aged in French oak. California’s Santa Barbara area has become the state’s premier Syrah source in recent years. Two super choices are the black-purple, velvety 2002 Io and the dark, rich 2004 Jaffurs Santa Barbara County.
Popeyes Scallops Caprese
* 1 pound sea scallops
* 1 tablespoon olive oil
* sea salt and ground pepper, to taste
Vinaigrette
* 2 tablespoons fresh lemon juice
* 1 garlic clove, finely chopped
* 1 1/2 teaspoons Dijon mustard
* 1/4 teaspoon sugar
* 1/3 cup olive oil
* sea salt and ground pepper, to taste
* fresh tomatoes, sliced ¼-inch thick
* fresh basil leaves
Slice scallops in half horizontally. Brush both sides of scallops with olive oil and sprinkle with salt and pepper. Grill or broil until cooked through, turning once, about 1 minute each side. Allow to cool to room temperature.
Whisk lemon juice, garlic, Dijon mustard and sugar in a small bowl to blend. Slowly whisk in olive oil and season with salt and pepper.
Layer tomatoes, scallops and basil leaves on a large platter, alternating and overlapping them. Drizzle with vinaigrette.
Desserts
Charviks Sticky Chocolate Cake
Melt 1 stick of butter
2/3 cup of flour (all purpose)
1 1/3 cup sugar
pinch of salt
4 tblsp of Cocoa Powder
2 Eggs
1 teaspoon of vanilla extract
Stir it all together and pour into a buttered pie-form (I use one of these: http://www.cuni.se/bakprodukter/Pajform%2027cm.jpg)
Pop into the oven, at 350F, for 30 mins, let cool. It’s supposed to have a firm surface and sticky inside, not runny.
Serve in slices with heavily whipped Heavy Cream (just a hint of vanilla bean in) and fresh berries like Raspberry and Blueberry (it works with frozen berries and a scoop of Vanilla Icecream too).
Snitwitchs Favorite Stolen Brownies
/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
1 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste
6 ounces 61 to 64% chocolate, chopped into chip-sized pieces ( about 1 1/2 cups)
Powdered sugar for dusting
Preheat the oven to 350F. We use a 9-inch square silicone mold, because it keeps the edges from overcooking; if you use a metal or glass baking pan, butter and flour it. Set aside.
Sift together the flour, cocoa powder, and salt; set aside
Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)
Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary. Cool in the pan until the brownie is just a bit warmer than room temperature.
Run a knife around the edges if not using a silicone mold, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving. (The brownies can be stored in an airtight container for up to 2 days.)
Blinky The Doormats Favorite Cinnamon Roll Thingys
1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup LAND O LAKES® butter or margarine, melted glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup Fisher® Chef’s Naturals® chopped nuts
DIRECTIONS
1. Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
3. Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
4. In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling
consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.Zanders Cinnamon Rolls
I’ve been trying various cinnamon roll recipes lately. Our kids are coming over early Christmas morning and i figure cinnamon rolls and coffee will be nice. This is the best version i’ve found. I only tweaked it slightly from its original version. I’m no baker by any means but this was easy to do and tastes GREAT!!! Not to mention it makes the house smell great!!
I think adding some pecans would be awesome.
* 1-1/2 packages dry yeast
* 1/4 cup warm water (NOT HOT)
* 1/2 cup shortening (Crisco)
* 1/3 cup sugar
* 1-1/2 teaspoon salt
* 1 cup milk
* 1 egg
* 4 to 5 cups sifted flour
* melted butter (Margarine is not nearly as good)
* brown sugar (I prefer dark)
* cinnamon
Vanilla Frosting
* 2 cups powdered sugar
* 1 tablespoon butter, melted
* 1 teaspoon vanilla
* milk (2 to 4 tablespoons)
Add the warm water to the yeast and soak 10 minutes. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.
Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion.
Cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan about another hour.
Bake in a 350 degree F oven about 15 – 20 minutes. If rolls get too brown, cover with a
piece of tine foil until the end of baking. Do not over bake rolls.
Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
Jedi Knights Root Beer Cookies
1 cup brown sugar (packed)
1/2 cup butter or margarine, softened
1 egg
1/4 cup buttermilk
1 tsp. root beer extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
Mix sugar, butter and egg in bowl until fluffy. Stir in remaining ingredients and mix until smooth. Cover and refrigerate at least 1 hour.
Preheat oven to 400ºF. Drop dough by rounded teaspoonful 2 in. apart onto greased cookie sheet. Bake for 6 to 8 minutes or until almost no impression remains when a cookie is lightly touched. Immediately cool on rack. Frost with Root Beer Glaze.
ROOT BEER GLAZE:
2 cups confectioners’ sugar
1/3 cup butter or margarine, softened
1 1/2 tsp. root beer extract
2 tbsp. hot water
Mix sugar and butter. Stir in extract and water. Frost cookies.
Motivational Posters Vienna OMG Apple Strudel
Preparation Time: 2hrs 15mins to 3hrs 30mins
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Ingredients
2 tablespoons golden rum
3 tablespoons raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, melted, divided
1 1/2 cups fresh bread crumbs
strudel dough (recipe below)
1/2 cup coarsely chopped walnuts
2 pounds tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°. Line a large baking sheet with parchment paper. Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.
Spread the walnuts about 3 inches from the short edge of the dough in a 6-inch wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it with a wide spatula. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Note: Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. To make step 4 easier, it is very essential to flour the tablecloth liberally.
~~~ Strudel Dough ~~~
1 1/3 cups unbleached flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch round table or a work surface of 23 x 38 inches. Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet wide and 3 feet long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Note: A few small holes in the dough is not a problem as the dough will be rolled, making most of the holes invisible.
Siffons Corleone
A few years back I was having dinner at the Marina Cafe in Destin, FL. For desert I devoured a very simple dish…it was called “Corleone.” Very simple ice cream desert, very familiar with a nice complexity of flavors…here is the recipe: Serves 4 with plenty of mix leftover for future uses.
1 cup almonds sliced
1/3 cup pecans shelled and chopped
1/2 cup white chocolate – chopped – get good quality chocolate
1/2 cup dark chocolate -chopped – again good quality chocolate
1 TBS cinnamon
2 tsp nutmeg
3/4 cup graham cracker crumbs
Chop all of the above in a food processor until a fine texture is achieved. Save.
Now for the assembly:
A few hours prior to dinner scoop 12 small balls of high quality vanilla ice-cream. Sprinkle and roll the “Corleone” mixture over the ice cream balls and coat completely. Place balls on wax paper on a cookie sheet a place in freezer.
TO serve: Place 3 scoops of the Corleone ice-cream balls in a wine glass. Drizzle with honey (or hot fudge) and garnish with fresh mint leaves.
You will have a lot of the Corleone mixture left. Place it in a ziplock bag and freeze. It will keep for at least 6 months.
Bryants Blueberry Scones
It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.
Ingredients
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest
1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.