Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

We are going to archive our old stuff for certain. But we now can start new, as I'm sure we've all evolved in our skill sets and tastes since 2007. For outdoors, I cook on a Weber Genesis gas grill and a Weber Performer charcoal grill, when I'm at the house anyway.

Cast Iron is always my preferred vessel - inside and outside.

Our old stuff is archived on here, and I managed to save the index from the old site before they tore it down on us:

Here is the index as provided by our list guy, Medina. Thanks a ton. Most organized poster ever.

#	Page	Category	Food	Poster	Post Date	Comments
34	5	Breakfast	Greek Breakfast	847badgerfan	09/09/09	.
51	6	Breakfast	Migas (Mexican Scrambled Eggs)	MextheDog	11/06/09	.
91	11	Breakfast	croissants with sausage, home fries, etc	LetsGoPeay	09/18/11	.
49	6	dessert	Cinnamon Apples	BurntEyes	10/21/09	.
67	8	dessert	Guinness Chocolate Cupcakes	UTerin03	10/26/10	.
99	13	dessert	Buckeyes (chocolate and PB)	medinabuckeye1	11/07/11	.
16	3	Dip	Dip-Cheese	Hawkeyes1982	07/15/08	.
30	5	Dip	Dip-Cheese	bamabuckeye144	08/31/09	.
32	5	Dip	Dip-Rueben	gobrutus1	09/04/09	.
38	5	dip	dip-queso	BurntEyes	09/22/09	.
46	6	Dip	dip-jalapeno	UTerin03	10/08/09	.
37	5	drinks	Bloody Mary	BurntEyes	09/22/09	.
97	12	drinks	Hot Cider	medinabuckeye1	11/06/11	.
1	1	Meat	Ribs-dry rub	Polyol	09/20/07	.
2	1	Meat	Beef Brisket	utee94	09/20/07	.
3	1	Meat	Italian Sausage and peppers	BuckeyeCMO	09/21/07	.
6	1	Meat	Sunday Gravy-(Pork&Sausage in Sauce)	BuckeyeCMO	09/21/07	Not sure what to call this?
7	2	Meat	Brats in beer with onion and garlic	847badgerfan	09/24/07	.
8	2	Meat	Chili (with beans)	captpointspread	09/24/07	.
9	2	Meat	Chili (no beans)	847badgerfan	09/24/07	.
11	2	Meat	Chicken Breast Sandwich - Tailgate	847badgerfan	01/17/08	.
13	2	Meat	meatloaf	847badgerfan	04/23/08	.
14	2	Meat	Chicken Breast with Goat Cheese and Salsa	dudekd	05/22/08	.
17	3	Meat	Sausage Balls	RockChalk7598	08/08/08	.
19	3	Meat	Burgers-Bacon Cheese	Lion4Life76	09/05/08	.
22	3	Meat	Spaghetti	Gatorama2	12/11/08	.
23	3	Meat	Chicken-dry rub	GambierDawg	01/07/09	.
24	3	Meat	Sausage, Red Beans, Rice	GambierDawg	01/07/09	.
26	4	Meat	Ribs-dry rub	utee94	03/17/09	.
27	4	Meat	Mussels	847badgerfan	04/21/09	.
29	4	Meat	Ribs-dry rub	847badgerfan	06/19/09	.
31	5	Meat	Ribs-dry rub or liquid	847badgerfan	09/01/09	.
33	5	Meat	Steak, Pepper Wrap	EastLansingAdam	09/05/09	.
35	5	Meat	Chicken Tenders	EastLansingAdam	09/10/09	.
36	5	Meat	Fish-blackened with Cilantro	847badgerfan	09/18/09	.
39	5	Meat	kielbasa	EastLansingAdam	09/23/09	.
40	6	Meat	kielbasa	BurntEyes	09/23/09	amendments to ELA's
43	6	Meat	"BBT" filet mignon sandwich	847badgerfan	10/01/09	.
44	6	Meat	burger	847badgerfan	10/07/09	.
48	6	Meat	Chicken Breasts with Apples	EastLansingAdam	10/16/09	.
52	7	Meat	burgers-with bbq and breadcrumbs	GambierDawg	11/24/09	.
54	7	Meat	burger-umami	847badgerfan	01/30/10	.
55	7	Meat	Chicken, Bourbon	MisterBlack	01/31/10	.
56	7	Meat	Pork Tenderloin	847badgerfan	04/23/10	.
58	8	Meat	Salmon, smoked	847badgerfan	06/22/10	.
59	8	Meat	Salmon, smoked	MisterBlack	06/22/10	.
60	8	Meat	Steak-spiced	847badgerfan	07/20/10	.
61	8	Meat	Burgers-Western Omlette	GambierDawg	09/01/10	.
62	8	Meat	Burgers-BBQ Bacon Bleu Cheese	GambierDawg	09/01/10	.
63	8	Meat	Turkey Sandwich	GambierDawg	09/01/10	.
68	8	Meat	Steak-Stir Fry	BurntEyes	10/28/10	.
71	9	Meat	Jamaican Jerk Chicken Pasta	EastLansingAdam	12/18/10	.
72	9	Meat	Gyros - Lamb	847badgerfan	12/29/10	.
76	9	Meat	Ahi Tuna Salad	847badgerfan	03/12/11	.
77	9	Meat	Amberjack (partial recipe)	Gatorama2	03/21/11	.
79	10	Meat	Chicken, Teriyaki Burger	EastLansingAdam	04/22/11	replaces earlier post?
80	10	Meat	Chicken Breasts-grilled with sauce	847badgerfan	04/22/11	.
81	10	Meat	Shrimp-grilled	847badgerfan	05/14/11	.
82	10	Meat	Turkey Burgers	847badgerfan	05/20/11	.
84	10	Meat	Tuna-grilled	EastLansingAdam	07/20/11	.
85	10	Meat	Tuna-grilled	847badgerfan	07/21/11	.
87	10	Meat	Burgers-with blue cheese and a beet	847badgerfan	07/28/11	.
89	11	Meat	Sloppy Joe	EastLansingAdam	08/19/11	.
90	11	Meat	wings	847badgerfan	08/28/11	.
92	12	Meat	Chili (with beans)	MaximumSam	10/03/11	Per utee, this is bean soup
95	12	Meat	burgers beef/pork with spices and whiskey	roaddawg2	10/17/11	.
96	12	Meat	Tacos	MaximumSam	10/29/11	.
102	14	Meat	Leg of Deer	847badgerfan	12/02/11	.
103	14	Meat	Chicken Breast	847badgerfan	01/20/12	.
104	14	Meat	Chicken and Dumplings	EastLansingAdam	01/22/12	.
105	14	Meat	Flank Steak	847badgerfan	02/11/12	.
111	16	Meat	Meatballs	847badgerfan	03/04/12	.
114	16	Meat	Veal Picatta	847badgerfan	03/05/12	.
115	16	Meat	Tuna-Steak	847badgerfan	03/08/12	.
116	16	Meat	Tuna-Steak	roaddawg2	03/09/12	.
119	17	Meat	Fried Chicken	PennState4Life	05/26/12	.
120	17	Meat	Pork Loin	bohonkNU	06/07/12	.
121	17	Meat	Chicken Breast	bohonkNU	06/07/12	.
122	17	Meat	Mustard and Herb Pork Chops	EastLansingAdam	08/22/12	.
123	17	Meat	Caribbean Pork	EastLansingAdam	08/22/12	.
125	17	Meat	Pork Sandwiches	EastLansingAdam	08/22/12	.
126	17	Meat	Asian Chicken	EastLansingAdam	08/22/12	.
127	17	Meat	Balsamic Garlic Chicken	EastLansingAdam	08/22/12	.
129	18	Meat	Tequila Lime Chicken	EastLansingAdam	08/22/12	.
5	1	Sauce	Sauce-basting (garlic)	847badgerfan	09/21/07	.
10	2	Sauce	Sauce-Finishing - steak/chicken	847badgerfan	09/25/07	.
12	2	Sauce	Sauce-basting	847badgerfan	04/04/08	.
18	3	Sauce	Sauce-marinade	5honda	09/03/08	.
28	4	Sauce	Marinade-Teriyaki chicken	RaginAsian	06/19/09	.
45	6	Sauce	burger sauce (Mayo & horseradish or garlic)	847badgerfan	10/07/09	.
53	7	sauce	dry rub for beef, poultry, pork, fish, etc	847badgerfan	01/11/10	.
57	7	Sauce	blue cheese steak finishing sauce	847badgerfan	06/11/10	.
69	8	Sauce	BBQ Sauce, Carolina Style	847badgerfan	10/30/10	.
70	9	Sauce	Cesar Salad Dressing	847badgerfan	11/07/10	.
73	9	Sauce	Tzatziki sauce	847badgerfan	01/21/11	.
78	9	Sauce	marinade-chicken breast	EastLansingAdam	04/22/11	says it is teriyaki chick burger
88	11	Sauce	blue cheese sauce	847badgerfan	07/28/11	used in other 847 recipes
94	12	Sauce	BBQ sauce, from SEC board	847badgerfan	10/15/11	.
107	15	Sauce	Roasted Red Pepper and Shallot Sauce	847badgerfan	02/12/12	.
108	15	Sauce	Big Mac Sauce	847badgerfan	02/16/12	.
109	15	Sauce	Blackened (Chicken/fish/prok) rub	847badgerfan	02/16/12	.
110	15	Sauce	Blackened (Chicken/fish/prok) Sandwich sauce	847badgerfan	02/16/12	.
112	16	Sauce	Pork Tenderloin Marinade	847badgerfan	03/05/12	.
113	16	Sauce	Pork Tenderloin Brine	MrNubbz	03/05/12	.
117	17	sauce	Low-Fat Creamy Garlic Dressing	847badgerfan	04/30/12	.
118	17	sauce	Flank/Skirt Steak or Chicken Marinade	847badgerfan	05/21/12	.
124	17	sauce	Caribbean Pork Sauce	EastLansingAdam	08/22/12	.
4	1	Side	Garlic Bread-Grill/Tailgate	847badgerfan	09/21/07	.
15	2	side	Asparagus with Bacon	GambierDawg	06/11/08	.
20	3	Side	Mushrooms	847badgerfan	11/13/08	.
21	3	Side	Mushrooms	BurntEyes	11/23/08	.
25	4	Side	Mushrooms	847badgerfan	03/16/09	.
41	6	Side	Mushrooms	847badgerfan	09/25/09	repeat of his 11/13/08?
42	6	Side	Mushrooms	BurntEyes	09/25/09	variation of 847's recipe
47	6	Side	Tomato Salad	847badgerfan	10/13/09	.
50	6	Side	Asian Marinated Veggies	847badgerfan	11/06/09	.
64	8	Side	Mushroom Soup	847badgerfan	09/14/10	.
65	8	Side	Mushrooms	BurntEyes	09/22/10	repeat of his earlier
66	8	side	French Onion Soup	EastLansingAdam	10/23/10	.
74	9	Side	Pho (Vietnamese chicken noodle soup)	847badgerfan	01/21/11	.
75	9	Side	Butternut Squash Soup	847badgerfan	01/27/11	.
83	10	Side	Potato Salad	BuckeyeRob	05/29/11	.
86	10	side	Enchilada	utee94	07/24/11	not sure this is a side . . .
93	12	Side	Corn on the cob	847badgerfan	10/14/11	.
98	13	Side	Jalapeno Cornbread	medinabuckeye1	11/07/11	.
100	13	Side	Lobster/Corn Bisque	847badgerfan	11/25/11	.
101	13	Side	Pozole	MaximumSam	11/26/11	.
106	15	Side	Potato and Parsnip Puree	847badgerfan	02/12/12	.
128	17	side	"Homemade" Potato Chips	847badgerfan	08/22/12	.

I hear you're supposed to SIMMER the brats in beer, but not boil them, and then put them on the grill.But that's just what I heard, I'm a Texican and don't know nothin' 'bout no brats...





CMO sent me a PM looking for the brat recipe, and sourkraut too. In Wisconsin (especially as you get further South) there really is not a mix for saurkraut and brats and I've honestly never eaten them that way. I've had the NY style dogs and Polska Kielbasa and those work well with Kraut, but on a brat I just don't know.As far as brats go, I cut up opnions and used minced garlic (a lot of both) along with a nice dark beer for my marinade. Ultimately you should give 24 hours for the marinade to penetrate thoroughly.I then simmer the marinade and brats for about 20 minutes. This actually cooks the brats in full, allowing for either feezing (if the brats were fresh) or for immediate grilling. DO NOT boil the brats. All the flavor will be gone - even at the sign of the first bubble in the water. When done, remove the brats from the marinade, strain the marinade and reserve the onions and garlic for possible toppings later. Also reserve the marinade, place in a foil pan and put it on the grill.For grilling, charcoal is always best but gas will work. Simply brown the brats on low heat until they are the color and texture you prefer. It is really hard to overcook a brat, but it can be  done and it ain't good. When ready, and to keep warm, you can keep them in the marinade while they wait to be served. Otherwise, serve immediately on a hard roll with onions and brown mustard (and the reserved toppings if desired - note I do not reserve the toppings as a matter of preference when it comes to ME, but others like it just fine).No flimsy hot dog buns allowed. Ketchup is a mortal sin (as it is on a hot dog).





dudekd wrote: I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come. Here's an easy one I invented.  You can make it up in a crock pot in your hotel room right before heading off to tailgate.  I suppose you can vary the amount of beans in it, and I use ground beef/pork, I suppose you can substitute whatever you want since someone said something about chicken.  1.5-2lbs ground beef and pork, browned1 28 oz can crushed tomatoes1 14 oz can diced tomatoes, drained1 packet hot chili seasoning (I use McCormicks, you can add or not depending on how you want to season it) I also add 1 extra teaspoon (or so, I don't measure) of chili powder1 14 oz can pinto beans, drained (that's all I use, not a big fan of beans)1 chopped onion1 chopped red pepper1 chopped jalapeno pepper1 chopped habenero pepper (leave out if you don't want it too hot)1/2 cup (again I don't measure) BBQ sauce, any brand, I think this can add some smokey flavor.  I've also tried some liquid smoke.  Have fun and experiment.Since chili can be messy in a parking lot, bring fritos for some chili pie, or throw in some dogs to cook with the chili for chili dogs.You have to brown the mean before traveling, then just keep it in your iced-down cooler with your beer on the road.





Here's my chili:1 pound round steak, cubed1 pound sirloin steak, cubed1 pound burger meat - lean1 link chorizo sausage1 habinero3 jalipeno3 sorrento1 banana pepper2.5 oz chili pounder1.25 oz cayenne pepper1.25 oz ground cumin0.5 oz onion powder0.5 oz garlic powder0.5 oz oregano32 oz diced tomatoes16 oz tomato paste! diced onionTo prepare, rub the meats with the cayenne pepper, cumin and chili powder. Lightly brown them in I frying pan coated in a little olive oil. This allows the peppers to cook into the meat. I do each meat seperately, by the way, with proportioned seasonings except for the ground beef. With that I used just a little as the meat is porous to begin with.Slice up the hot peppers VERY thin. You want them to disintigrate. Create two thin slices in the banana pepper so that the juices mingle in the crock pot.Throw it all in together and stir very well until the mixture is as homogeneous as possible.Let it go on low (medium) heat for at least 12 hours, stirring once in a while to prevent top-burning. 





That looks like a mighty fine recipe, badgerfan. The chorizo adds unbelievable richness to the chili.  I usually brown the chorizo first, remove the meat, and then use the chorizo grease, rather than olive oil, to sear the cubed meats.  After I'm done with all of the browning, I throw the chorizo back into the mix and let it simmer with the spices  and everything else for the duration of the cooking time.In another couple of months, it will almost be cool enough around here to consider making some...





I hope it looks good UTee - most of it came from a Texican (who shall not be named - he swore me to secrecy).I forgot about browning the chorizo though. To me it doesn't matter one way or the other, but I LIKE the idea of using the drainings for browning the cubes! Brilliant, you are!





Ha!  I wish I could take credit for it, but it's nothing more than what I learned from my pappy. If nothing else, it saves you a fraction of a cent or two on the olive oil.    Still, sometimes I need a tad more fat to sear the cubed meats, and end up supplementing with olive oil anyway.





Here is a nice, easy finishing sauce recipe that can be used for steak or chicken. I also use it as a dipping sauce for seared Ahi tuna.1 cup clear rice vinegar1 cup soy sauce1 small jar dried yellow mustard Blend very well and let sit for about an hour before using it - especially if this will be for dipping only.As a finishing sauce for steak or chicken, I like to sear the meat and then place in a foil pan with some sauteed mushrooms and onions. Then I add the finishing sauce and simply let it go until the meat is done to my liking. Chicken, of course, has to be well cooked. Steak can be anythng you want.





Oh man...I'm drooling...And thanks for that chili recipe, bro! I had wondered about that!And to anyone wondering or dubious...trust badge on his brats...his are the best ever. No doubt.





847badgerfan wrote: CMO sent me a PM looking for the brat recipe, and sourkraut too. In Wisconsin (especially as you get further South) there really is not a mix for saurkraut and brats and I've honestly never eaten them that way. I've had the NY style dogs and Polska Kielbasa and those work well with Kraut, but on a brat I just don't know.As far as brats go, I cut up opnions and used minced garlic (a lot of both) along with a nice dark beer for my marinade. Ultimately you should give 24 hours for the marinade to penetrate thoroughly.I then simmer the marinade and brats for about 20 minutes. This actually cooks the brats in full, allowing for either feezing (if the brats were fresh) or for immediate grilling. DO NOT boil the brats. All the flavor will be gone - even at the sign of the first bubble in the water. When done, remove the brats from the marinade, strain the marinade and reserve the onions and garlic for possible toppings later. Also reserve the marinade, place in a foil pan and put it on the grill.For grilling, charcoal is always best but gas will work. Simply brown the brats on low heat until they are the color and texture you prefer. It is really hard to overcook a brat, but it can be  done and it ain't good. When ready, and to keep warm, you can keep them in the marinade while they wait to be served. Otherwise, serve immediately on a hard roll with onions and brown mustard (and the reserved toppings if desired - note I do not reserve the toppings as a matter of preference when it comes to ME, but others like it just fine).No flimsy hot dog buns allowed. Ketchup is a mortal sin (as it is on a hot dog).Love the Brat and the best tasting came from a meat market in/near Kohler, can't remebr the name of it but they were good....as were the brat patties and the steaks we picked up!!!!!!





Badger, I do it just the same.  It cannot be understated, DO NOT BOIL THE BRATS.  To me, they are not worth it unless you have quality brat buns.    This was a big problem while at school in Lincoln.  I go to the store here in Milwaukee and unless it is Saturday afternoon on Labor Day/Memorial Day weekend, there is plenty of brat buns available.In Lincoln, I had to improvise and handle half the hoagie rolls and other assorted bakery goods to get something close to a brat bun.  It did improve, but by that time I was back in Wisconsin.I'm very loyal to Klement's brats and italians, but Usinger hot dogs, either natural casings or the big franfurters.  The Usinger's deli on Old World 3rd St. is a must visit if visiting Milwaukee.





 Edited to remove non-related content.





Hmmm, that's not a tailgate recipe...





I made chili yesterday.  Ate some of it last night and it was great, but I'll eat the rest of it over the next couple of days, and it will be even better after the flavors meld.





I recently received packages of venison from a friend who hunts.  There's 3 packages, two that look like steak-cuts (very thick), and one that is ground up like sausage. Anyone have any good recipe's that I can try for this deer/venison meat?  I was just going to use my normal marinade or spice for steaks, but perhaps you will have a suggest for something better....  I'm all ears, er eyes, for suggestions! 





If they are steak type cuts marinate them in italian dressing at least 6 hrs/overnight in fridge.If your friend took care of it properly,field to freezer - you'll love it.Google venison recipes.I have some at home but my computer went south.There was a stroganoff recipe that was pretty good





yes, he knows what he is doing.  He said the meat can only be frozen once, so he had not frozen it when it was given to me.  He was actually staying in a hotel room on his way through town from the hunting trip - that mini-fridge had bloody spots all on the bottom from a few bag leaks. Probably not the most disgusting thing in the hotel room, though, LOL.I have never cooked venison, so that is why I figured some of you would have experience.  I do have Italian dressing - will try that out.  After it is cooked, if there happens to be leftovers, is there any "expiration date" on when you should eat it by?  Like, if it sits in the fridge for more than 2-3 days, after it is cooked, can you still eat it?  I'm sure it's not as touchy as seafood, where you gotta eat it within 24 hours or it's no good.... 





Truth be told I don't know,I 've had it two days after originally cooked and that was in december in a Northern  Ohio deer camp.Vacuum seal if you have one of those or double wrap 2 steaks apiece in saran type wrap and freeze(unless it was prevoiusly frozen)





I've been experimenting alot lately. Here's a good sammitch for tailgating: Boneless/skinless chicken breast, pounded flat to about 1/2" thick.Cooked bacon (pre-cook at home or on a stove at the tailgate)Provelone cheeseTomato slicesYour favorite BBQ sauceHoagie bunsButter or margarine Grill one side of the chicken until browned and then turn over. Add sauce, followed by bacon, followed by tomato, followed by cheese. Let the chicken finsh cooking through - cover to mest cheese if needed. While that's going on, butter the buns and toast on the grill.Serve and enjoy. This is a really good sammitch and it's a piece of cake to make.





Your favorite BBQ sauceGood BBQ needs no sauce. Just kidding amigo, sounds tasty.  Kind of a grilled chicken club?





utee94 wrote: Your favorite BBQ sauceGood BBQ needs no sauce. Just kidding amigo, sounds tasty.  Kind of a grilled chicken club?Yeah, kinda. I suppose you could throw some mayo in there, and some pickle.I never did understand why "they" call it BBQ sauce.





Badgerfan it's the off season and I'm officially trying to eat healthy,your forays into this topic are not helping





Now that we are transitioning (finally) from chili season to grilling season I thought I'd revive this thing. Here is a fantastic marinade for flank, skirt or sirloin steaks. One cup of Brown SugarTwo cups of soy sauce (I use reduced sodium)Two teaspoons of minced garlicTwo teaspoons of Italian oregano Combine all ingredients, making sure to get the brown sugar into solution as best as possible. Make enough to fully cover the meat you are marinating. Fire up the coals, give them time to flame high and let them die just a bit before putting these bad boys on the grill. Be careful to not burn the brown sugar. In this instance, it is OK to flip more than once, as it helps in not burning the sugar.In the mean time, the high coals can be used to rapid-cook asparagus or any kind of potato "meal" mixture in foil. I like young potatoes with onion, carrots and mushrooms all cut up with some butter (I honestly use Smart Balance most of the time nowadays...).ENJOY.





Speaking of grilling, anyone got any good marinates for pork chops?Weather has been nice out here the last couple of days, and I just picked up a pack of chops on sale at Safeway.





I would honestly suggest a dry rub for the pork chops. If you cook them right they will be juicy enough on their own. You can always add sauce to them later, after cooking, if desired.





847badgerfan wrote: Now that we are transitioning (finally) from chili season to grilling season I thought I'd revive this thing. Here is a fantastic marinade for flank, skirt or sirloin steaks. One cup of Brown SugarTwo cups of soy sauce (I use reduced sodium)Two teaspoons of minced garlicTwo teaspoons of Italian oregano Combine all ingredients, making sure to get the brown sugar into solution as best as possible. Make enough to fully cover the meat you are marinating. Fire up the coals, give them time to flame high and let them die just a bit before putting these bad boys on the grill. Be careful to not burn the brown sugar. In this instance, it is OK to flip more than once, as it helps in not burning the sugar.In the mean time, the high coals can be used to rapid-cook asparagus or any kind of potato "meal" mixture in foil. I like young potatoes with onion, carrots and mushrooms all cut up with some butter (I honestly use Smart Balance most of the time nowadays...).ENJOY.I make a similar one.  No brown sugar though, I'll have to try yours.





Grilled Grecian Meatloaf: 2 lbs ground meat*2 large eggs1 1/2 cups plan bread crumbs1/4 cup Greek seasoning http://www.greekseasoning.com/2 tbls garlic powder2 tbls finely chopped onion (or dried minced onion)1 tbls dried oregano1/2 cup diced tomato1/2 cup feta cheese1/2 cup chopped spinachCombine all ingredients and mix completely to form a homogeneous mixture (to the extent possible).Place the mixture in a oiled/sprayed foil pan, allowing for the meat to be about 1.5" thick.Place the uncovered foil pan on the grill, over hot coals, for about a half hour or until mostly done through. At this point, turn the pan over so the meat is directly on the grill for about five minutes to brown it.Enjoy.* I actually used ground turkey for this, because it was out and thawed (not by me). Next time I'm going to try a mix of beef and lamb - or just plain lamb. 





Anyone got a good recipe for possum. Sure a whole lot of dead ones around these parts!





I'm not much of a recipe guy, but maybe you guys will like this one...Herbed Chicken Breasts with Goat Cheese and Salsa Verde1-2 cups Salsa Verde (added on top of chicken and cheese to taste. 3oz. bread crumbs  (1-ounce) slices white bread       4  (6-ounce) skinless, boneless chicken breast halves       1/2  teaspoon salt       1/2  teaspoon ground cumin       1/4  teaspoon ground red pepper       1  large egg, lightly beaten       1  tablespoon olive oil       1/2  cup (2 ounces) crumbled goat cheese (or queso fresco , as per your tastes)         Cilantro sprigs (optional)        Lime wedges (optional)             PreparationFire up the grill.To prepare chicken...First bake up breadcrumbs over a cookie sheet on the grill.Then, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.Heat oil in a large nonstick skillet over grill at medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with goat cheese cheese. Garnish with cilantro sprigs and lime wedges, if desired.Eat. Smile. Rejoice. Sleep.I hope you enjoy this one... and--trust me--it's wonderful.





dudekd wrote: I'm not much of a recipe guy, but maybe you guys will like this one...Me neither....it drives my parents, girlfriend, and her parents crazy.....when I'm making a dry rub or a recipe, I just sort of eyeball and taste my way to what I want- they have given up asking for my recipes, because I can't write them down, it'll break my concentration.As for Tailgate foods, here's a real simple one- take raw asparagus, cut it into about inch and a quarter lengths, wrap those each in bacon, skewer them, and put them on the grill....if done right, the bacon will cook and the asparagus will still be crisp, leading to that pleasant snap when you bite into them.  Plus, you can tell your significant other that it's kinda healthy(and there's BACON!)

Anybody tried this bad boy yet? www.bbqaddicts.com/bacon-explosion.html





Holy heart attack Lion! I love ANYTHING with bacon (it's BACON!!!) but that's a little much. I saw last season someone did bacon-wrapped brats, battered and then deep fried. I couldn't bring myself to eat that but ut sure looked good! I've been doing alot of experimenting with Asian methods lately. I should have a good number of things to post for the upcoming tailgate season.





847badgerfan wrote: Holy heart attack Lion! I love ANYTHING with bacon (it's BACON!!!) but that's a little much. I saw last season someone did bacon-wrapped brats, battered and then deep fried. I couldn't bring myself to eat that but ut sure looked good! I've been doing alot of experimenting with Asian methods lately. I should have a good number of things to post for the upcoming tailgate season.Come on bf, you've never had pig-stuffed pig-wrapped pig????I have.





I can't believe you're still around to talk about it UTee!! I've got one. ALL of the cheese are essential to the final flavor of this.Portabella Mushrooms (full size), caps only - stems removedShredded Swiss cheeseShredded Asiago chesseGrated Parmesan cheeseShredded Mozzarella cheeseCrumbled bacon, cookedChopped garlicFresh cracked pepperTop the mushrooms (cap down) with the bacon crumbles and garlic. Then top with an equal portion of the cheeses. Finally, finish with the pepper. Grill on medium coals for about ten minutes or so, and move to indirect to finish the melting process if necessary.





I'm no cook, I was just curious, when marinating a steak how long do you usually let it soak up.. I usually give only a day, not sure if that is long enough for full flavor





Slugsrbad wrote: I'm no cook, I was just curious, when marinating a steak how long do you usually let it soak up.. I usually give only a day, not sure if that is long enough for full flavorIt really depends on a) what kind of meat, b) what kind of marinade and c) what your desired outcome is.I've used many a marinade and many a method. You can over-marinate, to the point that you cannot taste the meat. If that is an objective, and for some people it is, then leave it as long as you want. I suspect you like to taste the meat, however. I'll give you a couple of tips and also summon UTee and Smokey for their input on marinating and also rubs.You'll have to give me some idea of your flavors of choice also.For filets and ribeyes, you really don't need all that long as they will soak up marinade quicker than most other meats. With flanks and skirts, you can go as long as you want as they are tougher cuts and actually get more tender with time in the marinade. Strips are somewhere in between. Round steak should be used for chili only.





Yup, agree with what bf said.  Filets and ribeyes are tender on their own, so the marinade should only be for flavor.  And IMO, the best flavoring for a steak is... well... steak.  So I rarely (never?) marinate a filet or ribeye.  Kosher salt, cracked black pepper, and a mesquite wood fire are ideal for these cuts IMO.Flanks and skirts, on the other hand, are tough cuts.  Really tough.  They need the marinade for tenderization, and they don't soak up flavor as quickly, so you can marinate them for a long time and they will retain much of their own flavor.  I often do these overnight. To me, the classic case of marinating a skirt is that of "fajitas."  These days, anything that is grilled and tossed in a tortilla with some cheese and peppers and onions seems to be called a "fajita."  Shrimp fajitas.  Chicken fajitas.  Portabella fajitas.  Even "steak fajitas" that are made from strip or filets.  But none of those are technically, classically, a fajita, because the word fajita refers to the specific cut of meat that is skirt steak.  And until fajitas rose exponentially in popularity through the 80s and 90s (I blame the chain restaurant Chili's for this), this cut of meat was REALLY cheap, because it was so tough.  Like, $.49 - $.69 per lb cheap.  It was tough so it was cheap, it was cheap so it became standard Mexican street food, and the only way to make it edible and tasty was to marinate the heck out of it.  It was served in a tortilla so it was actually a fajita taco, but the word taco got dropped, and now "fajitas" has become a generic term that means pretty much any meat (or vegetable like the portabella) that is served on (or along with) a tortilla, with shredded cheese, grilled onions and peppers, and maybe sour cream and/or guacamole too.Anyway, that'y my fajita rant.Like bf says, strips are somewhere in-between.  I generally don't prep them with a marinade, but if I did, I'd think a couple of hours would suffice.Now, who wants to talk about BBQ?  I'm thinking about smoking a brisket this weekend!





I'm smoking some ribs this weekend bro. I have the essentials, like sea salt, several fresh ground peppers and of course Cayenne pepper. Do you think a little paprika, onion powder and garlic would be appropriate? I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?





847badgerfan wrote: I'm smoking some ribs this weekend bro. I have the essentials, like sea salt, several fresh ground peppers and of course Cayenne pepper. Do you think a little paprika, onion powder and garlic would be appropriate? I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?As long as you don't BOIL the ribs it's okay by me! I use paprika in most of my dry rubs, and onion powder and garlic always result in tasty goodness as far as I'm concerned, so I think you're set.Have I ever told you my newer method of smoking ribs?  I've used a variation of this for years, but I read a BBQ rib thread on Hornfans about 1.5 years ago, and tried the suggestion, and I'll be darned if they weren't among the tastiest I've ever made.Let me search for that post and re-post it over here.  This weekend, you should try doing a rack this way while you have the smoker going, and let me know what you think.  Be back in a minute. 





Boiling ribs is like putting beans in an otherwise perfectly good pot of chili.





Well, now I'm thinking I posted it at some point over on the B12 Chili/BBQ thread, but I don't know when, and can't find it...





How about a recollection? Or do you have it at home?





No, I'll post it here for you.  I think I must have linked it on the other thread.This method is for pork sprare ribs, and it's called the 3-2-1 method because it spends about 3 hours on the indirect smoke, 2 hours in the oven, and another 1 hour back on the smoke (I usually only do another 35-45 minutes though).If you really like extremely tender fall-off-the-bone ribs, then you can skip the last part on the smoke and just bring 'em straight out of the oven, because that last hour is used to help "firm them up" after it's done.  But as always, let them rest 10-15 minutes before cutting.Okay, found the original post, so I'll copy and translate some of it:Step 1: Trim and rub your meat. I usually get my ribs from Costco - the quality is consistently good and they give you a good sized rack (if you get them from the grocery store it is hit or miss, the racks could be huge or tiny). There is a flap on the back that you need to trim off, as well trimming off the large steak-like portion of meet from the end of the ribs. It's kind of hard to explain, but this site has some really good pictures that make it easy to know what to cut and what to keep. And when I say keep, I mean keep together, I smoke all the meat I trim off as well so don't throw anything you cut off away. It's just that you want it off before you smoke it rather than after. I also remove the membrane from the back, some others do not.  After the ribs are trimmed, I put down a really thin "base coat" of deli style mustard, and then rub with a combination (half and half) of Bolner's Fiesta Pork Rub and McCormick's Montreal Steak Seasoning. And I do mean rub, it all sort of mixes together with the mustard when you rub it on the rack of ribs and your hands get dirty, but it washes off easily. Step 2: Start your fire and get the temperature in the smoking chamber to around 225.  I use charcoal in a chimney starter, then once that is burning I put it in the firebox and stack a few small oak logs on top of it.  Once the oak logs catch, and the coals burn down a bit, the temperture steadies, and I use my air intake in the firebox to regulate the temperature to a steady 225.Step 3: Tell your wife you are "tending the pit" but really just drink beer and DON'T OPEN THE LID TO PEEK.  The ribs are still there, I promise.  After 3 hours at 225, the meat will pull back from the bone, and there you'll see the ends of the bones sticking out.Step 4: During the last 15-20 minutes of step 3 you should have been preheating your oven to 225. Take the ribs off the pit, wrap each rack up individually in foil, and put them in the oven for 90 minutes to 2 hours. The foil will make the ribs moist and tender, with the meat practically falling off the bones (in fact, be careful when moving the ribs between steps 4 and 5 because sometimes the bones will literally slip right out) and another great benefit is that for 2 hours or so they will make your kitchen smell wonderful!Step 5: Put the ribs back on the pit (I usually have something smoking on there at this time, like chicken or sausage), and let them "firm up" in the smoke for 30 minutes to an hour. You could just eat them after the oven step and the meat would fall right off the bone. However, that's not what some folks like, some people prefer to firm the meat up a little bit and be able to cut them up and have the meat not be so tender you need a fork. I tend to agree, that ribs aree meant to be eaten with your hands!  But some people just Ooooh and Aaaah over fall-off-the-bone ribs, so you can skip the final pit step if you like it that way.Step 6: Let the ribs rest, and then carve them with your knife of choice, slicing between the bones. I usually prepare several racks at once and do what I call a "double-slice" on them, which means leaving meat on both sides of one bone, and cutting the next bone completely out.  Be sure to save the best for the chef, because if you put them out they will go fast.So there you have it, the 3-2-1 method and the secret of the rub.  The thin layer of mustard is important, it adds a depth of flavor, but doesn't taste like mustard in the finished product so even for people who normally hate mustard, don't skip it!  Also, if you can't get Bolner's Fiesta pork rub in your area, I'm not sure how to duplicate it.  It's a tangy and slightly sweet blend of spices.  I'm sure there are other "pork-specific" rubs that are similar, but I don't know what they are...There you have it, good luck!





Thanks amigo. I will try it out.





After I went to all that trouble to copy it down for you, ya better!And then someday, I will give you my enchilada gravy recipe...





thanks for the steak tips.. also, I was curious, has anyone ever ordered from Omaha Steaks?  I love me some good steak, wondering if it was worth the price?





I find that a good butcher will have good meat. Omaha is very expensive and in my mind, not worth it.





utee94 wrote: 847badgerfan wrote: I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?As long as you don't BOIL the ribs it's okay by me! I use paprika in most of my dry rubs, and onion powder and garlic always result in tasty goodness as far as I'm concerned, so I think you're set.How do you feel about simmering the ribs in a dark beer before throwing them on the grill Utee?Dr Pepper huh Badge, thats unique.  Might have to try that sometime.  I imagine the sugar would make a nice caramelized coat on the ribs.





MisterBlack wrote: utee94 wrote: 847badgerfan wrote: I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?As long as you don't BOIL the ribs it's okay by me! I use paprika in most of my dry rubs, and onion powder and garlic always result in tasty goodness as far as I'm concerned, so I think you're set.How do you feel about simmering the ribs in a dark beer before throwing them on the grill Utee?Dr Pepper huh Badge, thats unique.  Might have to try that sometime.  I imagine the sugar would make a nice caramelized coat on the ribs.I don't know, I'd have to sample some evidence before rendering a verdict...





utee94 wrote: I don't know, I'd have to sample some evidence before rendering a verdict... It just might be worth a try if you feel like somethin different sometime.I use Mississippi Mud for the beer (Any other Black-n-Tan, or dark variety would work nice).  Put the ribs in a pot, add the beer and some water to cover the meat (the mixture should be at least 50/50, I like to use 3/4 part beer to 1/4 part water).  Bring to a slow simmer and then throw in a couple of bay leaves.  Let it all simmer for at least an hour until the ribs are about to fall off the bone.  Have your grill ready.  Remove the ribs and grill em.  Add your favorite dry rub/wet rub/sauce accordingly.  The ribs will only need to cook about 5 minutes per side, just to sear, as the meat will already be cooked.Now, I don't know how these will compare to your above smoking method, which sounds awesome, but the meat will be tender and flavorfull due to the beer, and it's an easy gameday recipe.





I ordered six five pound briskets and ten pounds of sausage yesterday, which I will properly prepare for my guests tomorrow evening. In addition, we are serving Chili, corn bread, potato salad, cole slaw, pickles, onions, white bread, baked beans and Ruby's BBQ sauce. Mrs. 847 made the potato salad last night and will make the cole slaw tongiht. I think we're going to buy the bread, but I'm going to make the baked beans. The only thing missing is a desert.





Things turned out pretty well with everything we made for the above party. I heard no complaints, anyway. Did this over the last weekend, and I highly recommend trying it. It's very simple. MusselsCarmelized Sweet onion, dicedCrumbled baconCrumbled blue cheeseDry white wine Add a little bit of the wine to a foil pan and bring to a boil. Steam the mussels in the foil pan until they JUST open. Remove them from the grill and peel one of the shells off. Leave the meat in the other shell. Pour about 1 inch of white wine in the pan and bring to a boil. Return the mussels, meat side up, to the pan and top with onion chips, the crumbled bacon and the blue cheese. Don't overwhelm the mussels with too much of any of these ingrediants though.This should take about five minutes to melt the cheese and tenderize the meat.. Use real wood charcoal to get the smokey flavor. If you must use gas, use a smoker box with wood chips.





Slugsrbad wrote: thanks for the steak tips.. also, I was curious, has anyone ever ordered from Omaha Steaks? I love me some good steak, wondering if it was worth the price?Omaha Steaks is a rip off. Small portions, overpriced, and not as good as the quality found in most cities special meat markets. I agree with Badgerfan, stick to locals.





Gatorama2 wrote: Slugsrbad wrote: thanks for the steak tips.. also, I was curious, has anyone ever ordered from Omaha Steaks? I love me some good steak, wondering if it was worth the price?Omaha Steaks is a rip off. Small portions, overpriced, and not as good as the quality found in most cities special meat markets. I agree with Badgerfan, stick to locals.Especially in the Midwest or the Southwest, where cattle are still raised, ordering Omaha Steaks just isn't worth it.Down here in the Southeast, ordering beef is not quite as verboten, because they raise the pork.  That said, you should still check out the local butcher.





test 





Well im Asian but i can BBQ some chicken if you like.Teriyaki or Bust BBQ Chicken.Marinade-(quantity of ingrediants differ for serving size)1.Lemon Juice2.Red Chili pepper powder3.Teriyaki Merrinade base4.Pad Thai noodle SauceMarinade instructions-mix the lemon juice chili powder amd teriyaki marinade sauce till well stirred together pour the noodle sauce into seperate plate b4 placing chicken on the grill roll it in the sauce.Cooking-Grill till sauce crisps or until chicken is done. have teriyaki sauce in a dipping object to dip the chicken in and Enjoy! (:





Courtesy of the Chicago Trib... www.chicagotribune.com/news/columnists/chi-kass-19 -jun19,0,4716398.column  chicagotribune.com  Ribs on regular grill? It's no smoke, mirrors  John Kass  June 19, 2009  There must be a gazillion Weber kettle grills sitting ribless, in backyards and on patios across   America  .Sadly, for most dads on Father's Day, the standard backyard charcoal-fired kettle is used to grill burgers and brats, steaks, chicken, the occasional fish.But with a cheap aluminum foil bread pan, you can turn that kettle into an honest-to-goodness smoker, make some authentic slow-smoked barbecue ribs and have yourself a mini-vacation in your yard.To show you how, we've made a video with barbecue guru Gary Wiviott.On a sunny day, we hauled a standard Weber Kettle (and my trusty Weber Smokey Mountain Cooker) up to the gorgeous 22nd-floor rooftop of the   Tribune   Tower  .You can view the video at www.chicagotribune.com/ribs.What's
www.chicagotribune.com/ribs.What's more, you can play the video for your wife and kids for some nice pre-Father's Day gift guilt, and if they do the right thing, you'll soon be a father who is loved and honored by his family.Wiviott is co-author of "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons."He graciously put together his special rub containing various toasted Mexican peppers, and his famous Tangy Seven-Pepper Sauce. You can find the recipes in the book, and we'll feature them in upcoming videos. Co-author Colleen Rush fixed a deliciously easy vinegar slaw. Serve the ribs on a piece of white bread (don't ask me, it's tradition), drizzle some sauce on the side, and enjoy.In the future, you'll also see how to do Kass' Beer Can Chicken, and some tasty roasted jalapenos stuffed with chorizo and dates and cheese and wrapped in bacon. We now call them "  Gary  's Pepper Treats" since editors, my wife and mom have prohibited me from using the earthy name such peppers are called by pit-masters.But that's later. Let's start with getting you used to smoking on a kettle. Once you try your own ribs this way, you won't want that horrid meat Jell-O sold at most commercial rib joints.And seeing it done will convince you how easy smoking in a standard Weber kettle can be.OK, I admit, smoking ribs on a kettle isn't as easy as using the bullet-shaped Weber Smokey Mountain Cooker. It is designed for slow smoking, and once you build the proper fire you don't have to mess with the cooker for hours."The kettle takes a little more futzing," said Wiviott, "but not that much. And once they actually see how to do it, people reading this will realize that you can get some real decent barbecue out of a kettle."And with all that charcoal goodness around, they'll also realize what a gas grill is for: to use as a table to put all your equipment on while you're cooking over coals.After you gather the equipment, which includes a standard kettle, some wood charcoal (never briquettes), a chimney starter and a couple cheap foil pans, you're almost ready.Don't forget the ribs. I visited Casey's Market in Western Springs and bought the meatiest ribs in the history of barbecue.Wash your ribs with cold water and vinegar, remove the membrane from the back of the ribs (or have the butcher do it).Then slather them with plain yellow mustard to hold your dry rub, cover each rib with lots of rub, top, bottom and sides.Then set up the kettle.On the lower grate where the live coals go, place a cheap aluminum drip pan to one side. Fill a charcoal chimney starter about three quarters full of wood charcoal, and light it using four sheets of the Tribune coiled into paper doughnuts. (My column photo burns too hot, so be careful.)When the coals are glowing, pour them onto the lower grate, on one side next to the drip pan.Add one or two chunks of dry hickory or pecan, bark removed. Then put on the top grate and lay a meaty slab of ribs -- thickest side toward the fire -- above the drip pan.Fill an aluminum foil bread pan with water, and slide it over the top grate, just above the coals. The water isn't for moisture, but to control temperature and redirect the heat.Cover the grill. Leave the top vent open. Never close the top vent. Open the bottom vents, but after about half an hour, adjust the bottom vents to be open only about a third of the way.You'll have to check the fire every 40 minutes or so to add more coals through a hinged grate. It should take about 3 ½ to 4 hours, or maybe more. They're worth the wait. There are other hints, including using the squirt bottle and judging the "flex" of the ribs to know when they're done, but you'll have to watch the video.We used one full slab of ribs for the kettle, and seven on the Smokey Mountain Cooker. Co-workers chomped them down in about half an hour.So treat yourself to some.Take a vacation in your backyard. Slow things down. Smell smoke and meat and have a cold beer or three.Think about how lucky you are, with your family nearby.Happy Father's Day.jskass@tribune.com  Copyright © 2009, Chicago Tribune   





Absolutely perfect, I can't argue with a single thing he did.  The ribs looked fantastic, too.





This is only a slight variation from what I do sometimes, but he wrote it out for me and added the video. I couldn't not share.In the colder months, I actually start them out indirect on the grill with some wood chips over charcoal to get the smokey flavor going, and then I'll finish them off in the oven at 180F for five or six hours. It's tough to do anything outside, let alone smoke, when it's 10F and blowing. Actually, UTee, I think it was you helped me along with this method way back when. It has been used time and time again, so thanks amigo.Or was that Hooky too?





UGH!  I'm pretty certain I've NEVER seen Slick post ANYTHING about how to cook BBQ goldernit!And yup, I recall making that suggestion.  If truth were told, I sometimes do my brisket this way.  It takes on all the smoke it's going to get in the first 5-6 hours, after that the pit is just a heat source, and as good as my pit is, the oven is still a better regulated and more efficient one.Of course, when I leave the brisket in the pit all day, I always have the excuse, "Honey, I can't mow the lawn right now, I'm cooking over here."  And of course, the cooking always involves numerous beers, because it's so darn hot.My wife loves my BBQ enough, she not only lets me get away with this, but she voluntarily keeps the beers in my hand fresh and cold.

EastLansingAdam wrote: This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling.  Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch.  I think I might have liked it cold better.Sounds pretty good but I think I'd have to temper some of that sweetness with some kick.But that's me and my taste buds. I must be part Texican.





847badgerfan wrote: EastLansingAdam wrote: This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling.  Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch.  I think I might have liked it cold better.Sounds pretty good but I think I'd have to temper some of that sweetness with some kick.But that's me and my taste buds. I must be part Texican.I'm with you all the way, but when also cooking for a fiance who would probably wipe the salt off Saltines for having too much kick if she could I have learned to compromise.  She wouldn't go near the chicken wings I posted a couple weeks back.She liked your ribs though!





EastLansingAdam wrote: This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling.  Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch.  I think I might have liked it cold better.Possible additions/changesAdd some chile powder and Paprika (Use hot not sweet paprika)I would also add some fresh minced garlic personallyI would cut back on the sugar a bit. Might think of serving it with Some grilled green pepper and onion Then use the "sauce" sort of like an Italian beef.





Glad she liked the ribs. She can't be all that bad.Smokey,Italian Beef is kinda Chicago. Most of these people here would call it Au Jus or something like that.





847badgerfan wrote: Glad she liked the ribs. She can't be all that bad.Smokey,Italian Beef is kinda Chicago. Most of these people here would call it Au Jus or something like that.Yeah, I thought about calling Au Jus, but with all those additions it would be quite a bit thicker than an Au Jus.I consider Italian Beef totally Chicago. Don't recall seeing it anywhere outside of Chicago.





There are some restaurants outside of Chicago that try it.  It's never right.





BurntEyes wrote: 847badgerfan wrote: Glad she liked the ribs. She can't be all that bad.Smokey,Italian Beef is kinda Chicago. Most of these people here would call it Au Jus or something like that.Yeah, I thought about calling Au Jus, but with all those additions it would be quite a bit thicker than an Au Jus.I consider Italian Beef totally Chicago. Don't recall seeing it anywhere outside of Chicago.I've had decent Italian Beef a couple places in Pittsburgh.  Not Chicago, but decent.  Maybe it's a midwest thing?





Ahh yes, I do now recall seeing them in Pittsburgh. 





I've seen them outside of Chicago too. Just never thought to try one. It's like trying to go to a "Texas BBQ" joint in Chicago. It ain't right.





Though it would rank little higher than Bill Millers in Austin, Smoque is actually a decent hold over during those long non-football season winter months when I am not travelling back to the mother land. http://www.smoquebbq.com/





Smokey,I'll meet you there one of these coming NFL Sundays after CFB is over. Nothing more than a quick train ride for each of us. I think the Metra is right there.





----847badgerfan wrote: ---------------Smokey,I'll meet you there one of these coming NFL Sundays after CFB is over. Nothing more than a quick train ride for each of us. I think the Metra is right there.---------------------------------------------Sounds like a game plan!





Everyone likes portobella mushrooms, right? I hope this isn't a repeat, because I'm sure I've written this down before somewhere. Too lazy to go back and check. Large, fresh portobellas - de-stemmedShredded asiago cheeseShredded parmasan cheeseShredded mozerella cheeseCrumbled blue cheeseShredded swiss cheeseMinced shallot, sauteedMinced garlic, sauteedCrumbled cooked baconI like to use equal portions of each ingredient to stuff the mushrooms with. I add the garlic, shallot and bacon first, and then the blue cheese. Then add the other cheese blend on top to cover the mushroom. Put on the grill on high heat, cover, and let it go for about 15-20 minutes.





I do something sorta of similar Badger.I take the portobellasDestemmedTurn up upside down Olive OilFresh crushed garlicLiberal amounts of fresh shredded parmPut on grill or in Oven on Foil Grill or bake for about 20 min at around 375 - if all the cheese is melted and the lids start to turn its done.Add spread on fresh green olive tapenad (you can make or buy)I have a receipt but I am about to jump on a flight. Perhaps I will post later





There is a restaurant in Kenosha, WI called Chops on the Lake. This is a little thingy I've adapted from their menu. It is called the BBT.Ingredients:Sliced Italian BreadButterGarlic powderPre-grilled filet mignon (or other fine cut) thinly sliced, or diced (B)Crumbled Blue Cheese (B)Diced Tomato (T)Finely diced chives (green onion)Start the coals (or gas...) and get the grill to medium or so. Butter both sides of the bread and dust with garlic powder. Place the bread on the grill and brown one side. This will not take too long, FYI. Remove the bread from the grill and place on foil, browned side up. Put the beef, tomatos, blue cheese and chives on the bread and place on the grill, non-browned side down, with the foil. Cook for about ten minutes, until the bread is browning and the cheese is starting to melt.This is one great sammitch. Enjoy your BBT.





OK, how about some simple burgers?I like to use 80/20 meat for my burgers. That means 20 percent fat, which can usually be called ground chuck. You need the fat content for grilling burgers because you're going to lose almost all of it. But I have a little trick. Add just a few bread crumbs to the burger. Not like doing a meatloaf or meatballs - just a little bit. This helps retain some of the fat without adding any flavor.Anyway, here goes.1 lb of 80/20 meat1 TBL bread crumbsSalt and pepper to tasteHeat the grill to high. Patty the burgers about one inch thick, leaving them a little thinner in the middle so they don't blow up (you know what I mean) and oil the grate. Take some nice rolls and add a little butter for toasting. Place the burgers on the grill for about five minutes per side or until desired doneness. Only flip the once. When you are about two minutes away put the rolls on, butter side down.Remove the buns and throw on the burgers.I like to top with sauces or cheese after grilling, or you can melt the cheese.





Two sauces for topping burgers...1 part horseradish3 parts mayosalt and pepper to tasteAnother one...1 part minced garlic1 part dijon mustard3 parts mayoAs with any sauce, mix them well and let them sit in the fridge for a while.





I don't think this has been posted, but it's one of my favorite things to make for game-watching parties and tailgates because you can make it well in advance and it is really easy to make.  It's a chunky dip that can be served with tortilla chips, fritos, or crackers.  Texas Caviar - just mix all the ingredients below in a large bowl and put in the fridge for at least 2 hours (overnight is fine):1/2 onion, diced1 green bell pepper, chopped1 bunch green onions, chopped2 jalapeno pepers, chopped or diced1 tablespoon minced garlic1 pint cherry tomatoes, quartered1 (8 oz) bottle of Zesty Italian dressing1 (15 oz) can black beans, drained1 (15 oz) can black-eyed peas, drained1/2 teaspoon coriander1 bunch chopped cilantro





Tomato SaladLike my grandma used to make and like my ma still does. OK, not quite, as I've adapted a few things. But you get the point.6 medium tomato, about 3 inch diameter12 green onions, about 3/8 in diameter1/4 cup nice Olive oilWater1 TBL dried Oregano1 TSP dried Basil1 TBL Garlic powderSalt to tastePepper to tasteCut the tomatoes in half and squeeze the juice into the bowl. Take out the stem part and cut up the rest into bite-size peices. Put them all into the bowl. Cut up the onions into 3/8" long peices - whites and greens all. Put them all into the bowl. Add the Olive oil. Look at the bowl and see where the fluid level is. If it's below the food, add water to compensate the lack of juice (water) in the tomatoes. Add the spices and stir until blended. Do NOT skip the salt and pepper. They are needed and essential. I normally put about two teaspoons of salt and pepper each.Cover and leave stand at room temperature for at least two hours. This can be refrigerated and saved almost a week, but needs to be served at room temp.I serve this in bowls, with a nice hunk of crusty Italian bread for dipping.Bon Appetit.





BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......These are on the docket for Saturday.  I am pretty excited.





EastLansingAdam wrote: BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......These are on the docket for Saturday.  I am pretty excited.You would be amazed at how good this dish goes as a solo (no bread) served along side mashed potatos. Mmmmm....





Here is a good one now that you can get good apples and cidar... 2 tbs vegetable oil1 granny smith apple, sliced1 tbs. dark brown sugar4 skinless, boneless chicken breasts1/4 tsp. cinnamon1/4 tsp. salt1/4 tsp. pepper1 onion sliced into rings1/2 cup apple cidar1/4 cup apple cidar vinegar2 cups hot cooked egg noodles 1.) Heat half the oil in a skillet2.) Saute the apple for about 5 minutes, til lightly browned3.) Sprinkle with the brown sugar, saute for another 3-5 minutes and then transfer to a plate4.) Sprinkle the chicken breasts with the cinnamon, salt and pepper5.) Heat the other half of the oiler in the skillet6.) Saute the chicken until browned, 4-5 minutes per side, and then transfer to another plate7.) Boil the noodles according to the directions8.) In the skillet cook the onion until tender, about 6-8 minutes9.) Stir in the cidar and vinegar and cook for another 2 minutes10.) Return chicken to the skillet and cook until cooked through, about 4 minutes, while spooning the sauce over it11.) Return the apples to the skillet, and cook until tender, about 2 minutes12.) Put the noodles on a plate, put the chicken, onions and apples on top, pour remaining sauce over top. Great meal for the fall





Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.





 BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I've done this many times at home but for a tailgate. Try adding a little cardamon to the cinnamon mixture and/or using brown sugar.  Also, I like to serve with a little vanilla ice cream or even heavy cream.





OK, a long time ago I promised some Asian, so here is some Asian. This will be the first of a few posts on this topic, so bear with me as I concoct the recipes for you knuckleheads...





Here is a recipe for Asian marinated veggies: I like to marinate the veggies for at least four hours in the fridge, using a baggie. I make these on the grill, using a grill wok (mine is a Weber stainless model), but you can do this on a stove in a cast iron skillet (preferred over non-stick or stainless because of heat distribution and temperature maintenance). Veggies: 1.5 cups Broccoli crowns, cut into bite size pieces1 cup white mushrooms, whole, bite size1 cup Shredded Carrots1.5 cups dliced yellow onion1 cup shredded red cabbage Marinade: ½ Cup of canola oil1 tbl sesame oil½ Cup of low sodium soy sauce½ Cup of low sodium teriyaki sauce2 tbl rice vinegar1 tsp Saracha sauce1 tsp ground mustard1 tsp ground ginger1 tbl granulated garlic3 tbl diced green onions Put all the veggies in a baggie (or two) and pour in the marinade. Let them sit for as long as possible, up to overnight, but four hours minimum if possible. Empty the marinade in a bowl and save for basting and other uses (dipping, marinade for chicken, beef, shrimp, etc). Dump the veggies onto the heated wok (or cast iron skillet if you don’t have a wok, or grill for that matter) and stir-grill (or stir-fry) for about ten minutes. You don’t want these to soften – you want them really crisp. Baste along the way, if necessary and with about three minutes left add in some option sesame seeds if you like. Note that this is also good with chicken strips mixed in the baggies, but they have to be bite size so they cook quickly with the veggies. You can serve this over rice for a complete meal too. Enjoy.





Badger asked me to post a receipe for Migas.  Here you go buddy. Migas Migas is basically a Mexican version of scrambled eggs.  You don’t really need a measured recipe and I have never used one but just so you get the idea I’ll give you my best estimate on the amounts of ingredients.  This would make enough for about four people. 10 eggs1-1/2 Cups broken corn chips (Tostitos or equivalent, NOT Fritos)1 Cup grated cheese (I like Monterey Jack)½ Cup Milk¼ Cup chopped green chilies1 Large jalapeno chopped (fresh if possible, pickled will work)1 Tablespoon butter Break the eggs into a bowl and whisk with a fork until yolks and whites are mixed up.Add everything except the butter and chips and mix again.Melt the butter in a fry pan on medium heat.When the better is melted, add the chips to the egg mixture stir a little and throw it in the fry pan.Cook about 2-3 minutes stirring regularly. I like to have warm flour tortillas, chorizo, borracho beans and salsa but any normal breakfast fare will work.. At restaurants this dish is hardly ever made the same way twice.  Many times it will have tomatoes, onion or even avocado added or bacon, ham or sausage thrown in.  It’s not an omelet.  IMO if you add a lot of crap you are making an omelet.  Keep it simple.





Thanks pal. More Asian coming up later. And maybe some Tex Mex too.





Mex - Just to modify a bit, and makes it somewhat easier at a tailgate. Brown some Chorizo first in a skillet, add the mixture you mentioned above. This allows for basically one pot cooking and I personally love Chorizo in my Migas. A slight modification for one pan cooking. Toss Chorizo in the pan, brown, add in small cut potatoes and cook golden brown, then throw in the egg mix mentioned above, sans the Chips. This is not Migas, more like Breakfast Tacos. I like to serve them over Flower tortillas with fresh Cheddar.





I am missing a home game today. I figured since I had gone to Dallas, Columbia, and Stillwater, and my fiance was forgetting what I looked like that I should stay home today. I am making Migas for her.

Smoked salmon is really tough.I'd do a brine of sea salt, brown sugar and maybe some black pepper cloves.The proportions depend on how much fish you want to do, and the type of salmon it is.For smoking I'd go with applewood and hickory mixed about 50/50.





I smoked the salmon on Sunday, and it came out pretty good.I did a brine with kosher salt, but only had about 2 hours to let it soak.  It still did a nice job though. I made a wet rub using lime zest, lime juice, lemon juice, olive oil, crushed garlic, sea salt, black peppercorn, and thyme.  After the brining, I rinsed the salmon with cold water and patted it dry.  Then I coated with the rub and let it sit for a half hour while I got the smoker ready.I smoked the salmon skin side down, on foil, for 3 hours, keeping the temperature between 160 - 190 degrees.  I used Alder to smoke with.  About every hour I added another coat of the rub.  I had a pretty good size filet, big enough for 4 generous portions about 1 1/2 to 2 inches thick.  The flovor was very nice, and it was tender, not dried out at all.  I served it with homemade ceasar salad.  Overall pretty good dish





Interesting rub there. What were the proportions you used on the rub and brine?I try to brine for about 8 hours normally, and I remove all of the skin. The salmon I do are from The Lake (the ones I catch normally) so the flavor is a little different. I find that removing the skin gets rid of the "lakey" taste you might otherwise get from lake salmon.





The brine was 2 TBS kosher salt to 1 cup water.The rub was something like this (not exact , as I eyeballed it):zest and juice from 2-3 limes1-2 TBS fresh thyme1 tsp black pepper1 tsp sea salt1-2 TBS olive oilI juiced 1/2  of a lemon and added 1 clove crushed garlic becuase I had it left over from the ceasar salad and I figured it would add some flavor.I got the salmon from a store close to where I live.  I live in Florida, and to my knowledge there is no natural or man made places to fish salmon here, so I'm not sure where it came from, but I know it was fresh.  The skin didn't seem to have an affect on the flavor.





I made a nice steak on Sunday, of the Italian variety. For this, I used a 2 lb flank.Rub/Paste (approximate measurements - the truth is I don't measure):Extra virgin olive oil, about 4 TBEqual parts, about 1 TB, of oregano, basil and garlic powderEqual parts, about 1 tsp, of thyme and rosemaryA couple of dashes of crushed red pepper flakesLiberal amounts of course sea salt and fresh crushed black pepperFirst use a fork to poke alot of holes in the flank. Then evenly coat the flank with the paste, wrap in plastic (or baggie) and refridgerate overnight for best penetration.Preheat the grill to the highest possible setting. You want the thing to be super hot for this.Put the flank on for about 6 minutes and then flip. Let it go for another 6 minutes and remove from the grill and let it rest for about 10 minutes or so on a cutting board. Then slice it thinly on the bias and place the slices evenly arranged in a foil pan. When done, drizzle some marinara sauce over the slices and return to the grill for about two minutes in the pan to heat evenly.This turned out excellent, and I served it with italian-style fried potatoes and grilled asparagus.I make a marina sauce, but there are some good ones out there you can simply buy.





Felt like it was time to bring back posting in this thread.....  so, I've got a couple recipes I've tried since last season that I'm putting here.Western Omelette Burger - mix diced red&green peppers and onions into the patties, grill, put sharp cheddar, a fried egg, and salsa on topBarbecue Bacon Bleu-cheese Burger - mix the sauce in with the meat, until moist and darker, but not  dripping, grill, put some bleu cheese and bacon on the top, and use BBQ  sauce as a condiment. Note: the cheese makes a sweeter sauce the way to  go."Mr. Delicious" Turkey Sandwich - Fresh sliced turkey, bacon, havarti, and honey between two thick  slices of buttered sourdough, cooked on the griddle until the bread is  browned on top and bottom and the cheese has just melted a little bit.





OK, here's a pretty good one for a fall day at the tailgate (or Saturday evening at home with the windows open and football on the tube).Mushroom soup 16 oz regular button mushrooms, quartered8 oz baby bella mushrooms, quartered8 oz ******* mushrooms, chopped to bite size8 oz oyster mushrooms, chopped to bit size5 morel mushrooms5 porcini mushrooms8 cloves of garlic, crushed into a pasteSea salt and fresh pepper1 cup red wine (a nice Cab will work)8 cups beef stock2 cups heavy whipping creamCorn starch and melted butter for thickeningFresh Parsley (You can use reconstituted morels and porcini for this. A jar of dried mixed mushrooms is pretty cheap at Costco or Sam's. The more variety, the better.) Add 4 TB olive oil and ½ stick of butter to a stock pot. Add the mushrooms and a little bit of water if it looks to dry. Season with salt and pepper and stir to brown stage. Add the garlic and cook about four minutes being careful to not brown the garlic. (It will turn bitter if browned) Add the red wine and reduce by half. Add the beef stock and reduce by ¼. Add the cream and simmer for about 20 minutes, stirring occasionally. Add the thickener to reach desired thickness. Top with fresh parsley and serve immediately.





By the way, if anyone tries these things out, please report back on your thoughts. I'm always trying to hone and improve so input - good or bad - is welcome.





 UTerin03 wrote: I don't think this has been posted, but it's one of my favorite things to make for game-watching parties and tailgates because you can make it well in advance and it is really easy to make.  It's a chunky dip that can be served with tortilla chips, fritos, or crackers.  Texas Caviar - just mix all the ingredients below in a large bowl and put in the fridge for at least 2 hours (overnight is fine):1/2 onion, diced1 green bell pepper, chopped1 bunch green onions, chopped2 jalapeno pepers, chopped or diced1 tablespoon minced garlic1 pint cherry tomatoes, quartered1 (8 oz) bottle of Zesty Italian dressing1 (15 oz) can black beans, drained1 (15 oz) can black-eyed peas, drained1/2 teaspoon coriander1 bunch chopped cilantro I made this last year and loved it.  Making it for a tailgate this weekend, although with some unfortunate modifications due to the low heat tolerance of my family who are cautious of anything I make for them at this point.





No worries ELA let the mayo & shrimp sit out all afternoon





EastLansingAdam wrote: UTerin03 wrote: I don't think this has been posted, but it's one of my favorite things to make for game-watching parties and tailgates because you can make it well in advance and it is really easy to make.  It's a chunky dip that can be served with tortilla chips, fritos, or crackers.  Texas Caviar - just mix all the ingredients below in a large bowl and put in the fridge for at least 2 hours (overnight is fine):1/2 onion, diced1 green bell pepper, chopped1 bunch green onions, chopped2 jalapeno pepers, chopped or diced1 tablespoon minced garlic1 pint cherry tomatoes, quartered1 (8 oz) bottle of Zesty Italian dressing1 (15 oz) can black beans, drained1 (15 oz) can black-eyed peas, drained1/2 teaspoon coriander1 bunch chopped cilantroI made this last year and loved it.  Making it for a tailgate this weekend, although with some unfortunate modifications due to the low heat tolerance of my family who are cautious of anything I make for them at this point.Awesome!  At the tailgate in Madison this past weekend, one of the tables had a "Build Your Mashed Potatoes" set up, with a crock pot full of mash pots, and stuff on the side to toss on top  (Bacon bits, sour cream, butter, cheese, etc).  I thought that was a great idea, and really yummy!!





I am not sure I posted my portabellas here yet. If this is a repeat I apologize. You can pre-prep these and put them in some aluminum foil for transit.Portabella De-StemmedPut about a tea spoon of Olive oil1-2 cloves of crushed garlic per PortabellaFresh Grated ParmesanGreen Olive Topenade (Trade Joes offers a pretty good premade one, or make your own if you feel ambitous)Simply poor the olive oil into the upturned Portabella, spread on the Topenade and Crushed garlic cloves, and top off with the Parm. Let them cook for around 20-25 minutes on a hot grill. The best way to tell they are done is the Parm will be completely melted. Each portabella will feed 1-2 folk. This can work as a nice "Meat" Substitute if you should happen to have an idigit Vegetarian at your tailgate.





French Onion Soup2 1/2 lbs yellow onion3 tbs butter1 tbs canola oillittle bit of sugar, salt and pepper2 cups light red wine8 cups beef stockbay leaf6 slices of course bread3 cups gruyere cheeseMelt the butter in a pot and add sliced onions, sugar, salt and pepper over mid-low heat til carmelized.Add the wine and incread heat to mid-high til half the wine is cooked offAdd the bay leaf and beef stock, lower heat and simmer for 35-45 minutesToast the bread in the over for 8-10 minutes and 400 degrees, turning halfway throughAdd the soup to bowls, removing the bay leaf.Put one piece of the bread in each bowl and cover with about a half cup of the cheeseBake for about 12 minutes, but keep an eye on it, you want the cheese fully melted but not burned and the toast becomes lightly browned, again not burned.





Great recipes!





Looks good Adam. Let me know how it turns out with the red wine. I always use Cognac. I also put garlic in with the onions in step one.My guests loved it last night. What a coincidence you went to a farmer's market like me yesterday, 1000 miles apart!





A friend of mine just won a Bake Off Contest with Guinness Chocolate Cupcakes.  I had one, it was delicious.  I think it would be a great idea for tailgates, if anybody likes to do some baking.  Here is the recipe she used:Guinness Chocolate Cupcakes 1 1/2 cups Guinness12 oz melted butter1 cup + 2 tablespoons cocoa, sifted3 cups flour3 cups sugar3/4 tablespoon baking soda1 1/8 tsp salt3 eggs1 cup sour cream3/4 teaspoon cinnamon1. Preheat the oven to 360 degrees.2. Gently heat the Guinness and butter together in a pot over medium heat until the butter is melted. Don't let it boil. Cool for 20 minutes.3. Combine dry ingredients.4. Combine all wet ingredients in a separate bowl.5. Combine the wet and dry ingredients. Gently stir until just combined. Do not overmix.6. Scoop into cupcake pans lined with paper liners. (Fill the cups 2/3 full, no more.)7. Bake until cupcakes spring back when lightly pressed, about 20 minutes. Cinnamon Frosting 1package (8 oz) cream cheese, softened1/4cup butter or margarine, softened2to 3 teaspoons milk1teaspoon vanilla1/2teaspoon ground cinnamon4cups powdered sugarIn medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.





UTerin03 wrote:A friend of mine just won a Bake Off Contest with Guinness Chocolate Cupcakes.  I had one, it was delicious.  I think it would be a great idea for tailgates, if anybody likes to do some baking.  Here is the recipe she used:Guinness Chocolate Cupcakes 1 1/2 cups Guinness12 oz melted butter1 cup + 2 tablespoons cocoa, sifted3 cups flour3 cups sugar3/4 tablespoon baking soda1 1/8 tsp salt3 eggs1 cup sour cream3/4 teaspoon cinnamon1. Preheat the oven to 360 degrees.2. Gently heat the Guinness and butter together in a pot over medium heat until the butter is melted. Don't let it boil. Cool for 20 minutes.3. Combine dry ingredients.4. Combine all wet ingredients in a separate bowl.5. Combine the wet and dry ingredients. Gently stir until just combined. Do not overmix.6. Scoop into cupcake pans lined with paper liners. (Fill the cups 2/3 full, no more.)7. Bake until cupcakes spring back when lightly pressed, about 20 minutes. Cinnamon Frosting 1package (8 oz) cream cheese, softened1/4cup butter or margarine, softened2to 3 teaspoons milk1teaspoon vanilla1/2teaspoon ground cinnamon4cups powdered sugarIn medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.Sounds tasty and I am not even a big sweets person.847 - Pass this on to the tower, see if we can get some of these prepped up for our road trip.





She's not allowed in my kitchen. I keep her near the sewing machines.





847badgerfan wrote: She's not allowed in my kitchen. I keep her near the sewing machines.I am going to cut and paste this and email her right now.





Go for it. Been married >10 years = doesn't matter





847badgerfan wrote: Go for it. Been married >10 years = doesn't matter





Now quit dicking around and post that stir-fry recipe dammit.Please?





847badgerfan wrote: Now quit dicking around and post that stir-fry recipe dammit.Please?If you had the eggs to make your own plans, I would make it for you. Tips from Skirt (or you can just slice up some skirt) - feel free to marinade in some TeriyakiI cheated because I was lazy and used frozen Oriental mix (I believe it was jewel) If you want to buy freshBroccoliRed PepperSnow PeasBamboo ShootCarrotsWater ChestnutI browned the on a low medium heat with Cumin, Senise, Ground Red Chili Paste, Teriyaki, Soy, Crushed Garlic (a lot)  and some red chili powder. Turn the heat high and throw in the veggiesToss veggies with some Sesame Oil, more Ground Red Chili Paste,Siranche (sp?!?) and Grade A real maple syrup (don't use corn syrup crap) and cook for about 5 min or until the Veggies just start to turn.If you want amounts, you know I don't measure a thing.





Some eggs would be good in there.And I originally comitted to going to this stupid freaking costume party so now I freakin' have to. It was a moment of weakness. I was comprimised and in a good mood, both of which are rare.So I'm going to this freakin' costume party.AS A CHEF.





847badgerfan wrote: Some eggs would be good in there.And I originally comitted to going to this stupid freaking costume party so now I freakin' have to. It was a moment of weakness. I was comprimised and in a good mood, both of which are rare.So I'm going to this freakin' costume party.AS A CHEF.You know, you don't have to put eggs in everything asian.





But it sure helpsI'm intregued by the maple syrup.





Same general effect as brown sugar, with a refined flavor. they accomplish the same thing texturally, but the flavor of the syrup is much more intense.





BurntEyes wrote: 847badgerfan wrote: Some eggs would be good in there.And I originally comitted to going to this stupid freaking costume party so now I freakin' have to. It was a moment of weakness. I was comprimised and in a good mood, both of which are rare.So I'm going to this freakin' costume party.AS A CHEF.You know, you don't have to put eggs in everything asian.I know that you silly Texican. You've seen me make Asian.I only brought up eggs because you did.





This is a Carolina BBQ sauce - directly from Bobby Flay's site on the Food Network.Carolina Style BBQ Sauce:1/4 cup canola oil 2 medium Spanish onions, coarsely chopped 6 cloves garlic, coarsely chopped 2 cups ketchup 2/3 cup water 1/4 cup ancho chili powder 2 tablespoons paprika 2/3 cup Dijon mustard 2/3 cup cider vinegar 2 tablespoons Worcestershire sauce 2 canned chipotle chiles in adobo, chopped 1/4 cup dark brown sugar 2 tablespoons honey 2 tablespoons molasses Kosher salt and freshly ground black pepper DirectionsHeat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.NOTE FROM ME: If you don't want to puree, the sauce is good chunky as well. If you want to and don't have a food processor, use a blender. That works well too.





I made Kung pao chicken and curry the other night.

847badgerfan wrote: What's all the water for?Sorry, I wrote down my ingredients from my chicken breast recipe.  I use all that for the marinade.My one for ground chicken is...1 lb ground chicken1/2 cup bread crumbs1 egg1 onion2 tbs teriyaki sauce2 tsp garlicsage, thyme and pepperI've thought about putting peppers in it to kick it up, but i don't know about how well it will hold together with that.





I see.OK, but you reallt don't need that much, even for a marinade.Try this one out. It's more of a paste than a marinade but you still acheive the same result for chicken.One LB of trimmed chicken breasts, pounded to a 1/4 inch thick.1/2 cup low sodium soy sauce (I use Kikkoman)1 TB Hoisin sauce1 TB Sirarcha sauce1 TB garlic paste1 TB ginger pasteFresh minced cilantroCombine all the ingredients except the chicken and whisk together to make a uniform paste. Rub the paste all over the chicken and put in a baggie overnight (or as long as possible) in the fridge.Scrape off some of the paste and go to the grill, about 3 minutes per side. Move to indirect heat for about another 3 minutes and serve.I like to garnish with shitake mushrooms sauteed in wok oil with minced garlic and finished with a little fresh cilantro and (believe it or not) parmesan cheese.I imagine pineapple would work for this too, but I think you'd be best served to grill it.





Today we're going to make a simple grilled shrimp and a sauce to go over the top.Peel the shrimp and remove the vein, of course. Place the peels in a sauce pot and cover with water. Add salt and pepper. Bring it to a boil and then simmer gently for about an hour and then strain and reserve. This is your shrimp stock. You should have about a cup, from 2 cups of water.Dry the shrimp very well, with paper towels, wrap in paper towel and refridgerate.In the mean time, sautee fresh minced garlic and shallots in a pan with a TB butter and a TB canola oil. When almost brown, add 2 TB corn starch and cook down to make a reux. Add the shrimp stock, stir and turn to low heat, reducing until consistency is rather thick.Spray the shrimp with non-stick spray (I use canola with a pump sprayer) and season with salt and pepper. Place on the grill on high heat and cook for a couple minutes per side.(Cooking the shrimp can be done in a cast iron skillet or stove top grill)Serve the shrimp on a plate and top with the sauce and fresh chopped parsley.





I made some turkey (gasp) burgers the other night and they actually came out pretty good so I'm going to share.1 LB Ground Turkey2 tsp garlic powder2 tsp Cavandar's Greek seasoning (contains salt)1 tsp onion powder2 tsp dried parsley2 tsp sodium-free beef base1 egg1 TB canola oil (I actually used grapeseed oil)Juice of 1/2 lemonFresh black pepperBreadcrumbs (if necessary)Combine the egg and the rest of the wet ingredients in a bowl, and then add the dry spices and beef base. Make a homogeneous mixture out of it and then add the turkey. If the mix feels too moist to form patties, add some breadcrumbs to firm it up.This should make 2 8 oz or 3 5+ oz patties.Spray the patties with non-stick spray and place them on the grill with high heat. Cook for about 3-4 minutes per side and move to indirect heat to cook through.Serve topped with melted goat cheese and more lemon juice.





sorry, not gonna try them tonight





not a recipe, but the “Official Hot Dog of Husker Nation.”





So my girlfriend just got a job managing a garden/organic living boutique.  As a result, I've ended up owning a lot of basil plants.  It being grilling season, what are your fellas' best grilling recipes involving basil.  Disclaimer:  I have a rather diminutive charcoal grill.TIA





Grilled shrimp with a marinade of tomato sauce, olive oil, red wine viegar, basil, garlic and cayenne pepper is good and easy.





Get some skin-on chicken breasts or thighs and rub garlic paste, salt and pepper under the skin. Then put whole leaves under the skin as well.Put them on the grill and it's go time.





Ingredients1/2 cup sour cream 1/2 cup mayonnaise3 tablespoons of mustard6 tablespoons dill pickle relish6 heaping tablespoons of horse radish sauce2 chipotle peppers with some additional adobo sauce1 tablespoon of hot sauce ( I use a hot sauce based on Jolokia Bhut peppers)1/4 teaspoon of Cayenne Pepper powder1/2 large white sweet onion, chopped into pea-size chunks1 small red bell pepper, chopped into pea-size chunks2 stalk celery, chopped into pea-size chunks1/2 teaspoon table salt5 pounds waxy potatoes (Yukon are a great choice)3 eggSalt & pepper to tasteThis makes a LOT of potato salad but its so good after a couple of days that IMO its worth taking up the extra space in the fridge.I find its best to mix all of the ingredients for making the dressing in a food processor.  Mix the Mayo, sour cream, mustard, cayenne pepper powder, chipotle pepper, hot sauce in your food processor and puree the mixture. Combine the potatoes, relish, celery, onion and bell peppers.  Fold in the dressing until well mixed.  Ideally you want to serve this cold.  It is outstanding after a couple of days of marinating.I do tend to eyeball things so you may have to experiment a bit but this should be fairly close.  Even though this may sound really hot, its not.  It has a nice kick and the hot is mostly in the back of your mouth and throat.... but its really, pretty good... hope you guys enjoy.





Happy 4th of July weekend!Already got the 4 day plan laid out...KabobsRibsBurgersYellowfin Tuna





How'd it go ELA?





We forgot we had tickets to a stand up show, so the tuna got pushed back (making it tomorrow).  Kabobs and ribs turned out well, burgers were moved inside due to rain.This will be my first attempt at tuna, I'm making a teriyaki recipe.  Any tips on grilling tuna?





My general rule with tuna is high heat and short duration. I also subscribe to the cast iron skillet for cooking tuna...





If you have a coal chimney, I saw an Episode of Good Eats where he cooked tuna right over the chimney.  I haven't tried it, but it looked neat.





847badgerfan wrote: My general rule with tuna is high heat and short duration. I also subscribe to the cast iron skillet for cooking tuna...I did tin foil on the grill.  High heat, 3 minues per side.Used a marinade of soy sauce, wine vinegar, red wine, garlic, ginger and pepper.Served it with sugar snap peas and brown rice.  Was fantastic.





Sounds pretty good, but a little long on the cooking for my liking. I'm going to experiment with the foil method.My favorite:I coat the fish with black and white sesame seeds and cook it with a mixture of a little canola and a little sesame oil on the skillet. I cook it about 1 minute per side so when I slice it, only the first 1/8" or so is cooked but it's heated through.I serve it with wasabe mustard, soy sauce and pickled ginger slices. To die for is a good way of putting it.





847badgerfan wrote: Sounds pretty good, but a little long on the cooking for my liking. I'm going to experiment with the foil method.My favorite:I coat the fish with black and white sesame seeds and cook it with a mixture of a little canola and a little sesame oil on the skillet. I cook it about 1 minute per side so when I slice it, only the first 1/8" or so is cooked but it's heated through.I serve it with wasabe mustard, soy sauce and pickled ginger slices. To die for is a good way of putting it.That would be fantastic, I've had it that way at Japanese restaurants, delicious!





847badgerfan wrote: My general rule with tuna is high heat and short duration. I also subscribe to the cast iron skillet for cooking tuna...
http://www.amazon.com/FIRE-FLA...s/dp/B001E95KMY





Funny you post that. I hate using those things and one I had laying around just found the garbage can.





Okay badgerfan, here we go-- you ready? I just made some enchilada gravy yesterday, in preparation for my family's enchilada-off this afternoon, and here's the recipe I used.  I vary it all the time, but this is what I did yesterday, and it's pretty darn good.Ingredients:6-8 dried cascabel chile peppers4-5 dried ancho chile peppers3-4 dried chile de arbol2 roma tomatoes, rough chopped1/2 small onion, rough chopped2-4 cloves garlic roughly chopped1 tsp Mexican oregano1/2 tsp comino (ground)4 cups water2 cups low-sodium chicken stock2-3 tbsp cooking oil (I used corn 'cause it was first on the shelf)Salt to taste1. Stem and seed the dried chiles (might want to wear rubber gloves for this), rip or cut them open, and place them on a cookie sheet and put in the oven at 400 and toast them for 2-4 minutes, until fragrant.2. In a fairly large pot, bring to boil 4 cups of water + 2 cups of chicken stock.  When boiling, add in the toasted peppers, onion, garlic, and tomatoes.  Add the Mexican oregano and comino, and then lower the heat and simmer for around 15 minutes, the onion should get translucent or very close to it3. Pour all of the above into a blender and blend for 2 minutes.  It might take a couple of batches.  4. Put the cooking oil in the bottom of the pot and heat on medium-low.  Return the blended mixture to the pot, but through a strainer, pushing the mixture through with the back of a spoon.  The strainer will remove the waxy bits of leftover chile skin and make a much smoother, silkier gravy.5. Bring to boiling and then reduce heat and simmer for around another 15 minutes or so to let the flavors come together, add the salt to taste at this point.  This will also reduce the mixture somewhat, to the consistency of a thin gravy.  You don't want it to be too thick or too thin, the way I usually test is to see if it will coat a tortilla chip and stick but not pile up on it.  That's also a tasty way to check the flavor. The flavor of the gravy should still be fairly subtle, the idea is that it will add to the overall flavor of the dish, not overpower it.  If you want it hotter, you can add in more chile de arbol or use a few dried red New Mexican chile peppers to replace some of the above, or in addition to them.If you're going to assemble the enchiladas later, wait for it to cool and store in something airtight in the refrigerator, it will keep for a couple of days.  And like chili, it tends to get tastier if you let it set up overnight. If you plan to assemble the enchiladas immediately, just transfer the gravy into a wide skillet or pan (you could just make the whole thing in a deep skillet if you've got one that's big enough and then you wouldn't need to transfer).To make the enchiladas:Ingredients:16-24 ozs grated cheese.  For Tex-Mex, this tends to be a blend of orange cheddar, and white Mexican cheeses like Monterrey jack, asadero, and whatever else you can get your hands on. 1/4 - 1/2 onion, diced12-20 corn tortillasA couple cups of cooking oil (depends on the size of your frying pan)Filling (I'm making BBQ brisket enchiladas this time but my usual filling is taco meat, or just cheese)TWO different pairs of tongs1) Spray a large casserole dish with non-stick spray.  Then spread a VERY thin layer of the gravy across the bottom.2) Fill a second skillet or wide pan with cooking oil, and heat it hot enough to fry a tortilla.  Create your assembly line from one side to the other starting with tortillas, skillet with hot cooking oil, skillet with gravy, and then cheese, fillings, and the casserole dish.3) Grab a tortilla with one set of tongs, and slide it into the oil.  Let it fry VERY lightly on one side, flip it over, and let it fry very lightly on the other.  You are not trying to fry it hard or crispy, it should be just a little bit firmer and offer a little more "bite" than before.4) With the "grease" tongs, pick the tortilla out of the oil and slide them into the gravy.  DO NOT let any of the gravy get on your grease tongs.5) With your "gravy" tongs, flip the tortilla to coat on both sides with gravy, then move over into the casserole dish.  If you get any of the gravy into the hot cooking oil, it will splatter.  A lot.6) Fill the tortilla with a bit of cheese and a bit of filling, and some of the onion if you like, whatever looks right to you, then roll the tortilla so that it stays closed and move to the edge of the pan.7) Repeat the above steps until your pan is full of rolled up tortillas.8) Spread another layer of gravy over the top of all of the rolled tortillas, then coat the top LIBERALLY with cheese.  Top with the rest of the diced onion if you like, pop into the oven around 300-350 for 10-15 minutes, until cheese is bubbly and delicious.And there you have it.  It's really quite simple.  Sorry it took 10 years to get it for you.





Thanks bro! My life is now complete.





You are welcome my friend, let me know when you try it.  Do you have access to a Mexican grocery up there for the dried chiles?  A general Latin American grocery might have what you need but they won't necessarily use the same names.  If you post up a list of dried chiles you have access to, I can probably advise you on which ones will blend well. You can use almost any blend, but the ancho is a smoked poblano pepper, so has a pretty disctinctive flavor that adds a lot to the profile.  The cascabel is also sometimes called chile bola and is pretty mild and flavorful, which is why it's used as the base.  And the chiles de arbol add some heat, but you can substitute other fairly hot peppers if you can't find the chile de arbol-- dried New Mexican red chiles work nicely for that. The general idea is to use several different varieties to develop the flavor profile.





You bet. I actually have all those peppers in my pantry.





Well then, giddyup!





utee94 wrote: Okay badgerfan, here we go-- you ready? I just made some enchilada gravy yesterday, in preparation for my family's enchilada-off this afternoon, and here's the recipe I used.  I vary it all the time, but this is what I did yesterday, and it's pretty darn good.What?Did the heat wave break today?P.S.  That looks like a great recipe.





Utee has been tantalizing us (and especially badgerfan) with the mythical "Enchilada Gravy" recipe for YEARS now, could it be that I am finally looking at it with my own two eyes?!?!? And I echo CW's comments, it looks downright amazing. I am going to pass that off to my mom, she would love it.





It's tasty and quite simple really-- I'm somewhat embarrassed that it took me this long to post but then again, good things come to those who wait.  It's quite versatile, because it all depends on the blend of chile peppers you choose.  Experimentation is good and if you practice it enough you'll figure out your favorite flavors.  For example, I don't always use the ancho, but I knew that for this batch the smoky flavor would complement the BBQ brisket nicely.I must admit that I won my family enchilada-off today, I was pretty surprised and humbled as well.  The brisket enchiladas turned out quite nicely, but honestly I voted for my sister-in-law's green chile chicken enchiladas, they were out-of-this world.  Lucky for me she sent me home with a half-dozen, as well as a pint of the green chile gravy that I'll freeze and use at a later date for my own evil purposes.





I've been inspired to make cheeseburgers this weekend. I have an idea that might soound strange, but I'm gonna try it.I'm going to use 80/20, simply pattied up in 1/2 pound portions and seasoned heavily with salt and pepper.Toppings will be a blue cheese sauce and a slice of grilled beet, served on a nice roll.





just the blue cheese sauce for cheese or will you also throw on an 1/4" slab of Wisconsin's finest blue cheese or cheddar?

847badgerfan wrote: I'm making it com and garlic stuffed pork filets tonight. If it comes out good I will post the recipe and methods. I haven't figured it all out yet.I was thinking of trying a breaded pork tenderloin sandwich to harken back to my IU days in a few weeks.





I didn't do the chops last night. I found some crab legs in the freezer.I'll do the pork tonight and report back.





Mmmmm chili....with beans.  I love Aldis - they have boneless beef and pork ribs for pretty cheap, which makes for good eats in the chili dept.





It actually turned out to be one of the better batches of chili I had, so I figure I'd put on the recipe.About three pounds boneless beef ribs1 can kidney beans1 can black beans1 28 oz can crushed tomatoes1 can tomato paste2 Tbsp chili powder2 Tbsp ground cuminSalt5-6 Guajillo chiles10-12 De Arbol chileshalf an onion1 Tbsp garlicWaterTake the latter ingredients (cut up the chiles with scissors and dump out the seeds) and blend in a food processor.  Place ribs in cook, then cover with everything else.  Season to taste.  I cooked on high for a couple hours then on low for about 7 or 8 - the main thing is to cook long enough to ensure the meat can be easily shredded.  I find it much easier to take the meat out at the end and shred it vs. cutting up the raw meat earlier but either approach would probably be fine.* I got everything at Aldis except for the chiles, which I got at a Mexican grocery store.  I think Aldis does sell dried chilis, though I'm not sure if they sell the spicy de arbol ones.





Once the weather gets a little colder, I'm going to make a mole.  Anyone done one of those?  They seem...time intensive.





MaximumSam wrote: Once the weather gets a little colder, I'm going to make a mole. Anyone done one of those? They seem...time intensive.Why would you want to eat a mole a lot of work for so little meat but I'm sure they taste good





MrNubbz wrote: MaximumSam wrote: Once the weather gets a little colder, I'm going to make a mole. Anyone done one of those? They seem...time intensive.Why would you want to eat a mole a lot of work for so little meat but I'm sure they taste goodWell the sauce doesn't require any meat but you could make pretty much an unlimited amount of meat to go with it if you like.  Rick Bayless says an entire turkey is traditional.





I was going to advise using Bayless for this actually, and I forgot.His is the best I've ever had.http://www.rickbayless.com/rec...ew?recipeID=225





 847badgerfan wrote: I was going to advise using Bayless for this actually, and I forgot.His is the best I've ever had.http://www.rickbayless.com/rec...ew?recipeID=225 Did you make that recipe or did you go to his restaurant?  Bayless always impressed me as one of those guys who can effortlessly make something phenomenal out of three ingredients, and then following his technique takes tons of practice.  I hate to think how many years it would take to perfectly follow his mole recipe.





I've done both - his and my attempt at his.Lots of patience will get you the result you want. Get in the kitchen, put the games on and go.





Weather permitting I'll be hitting the Farmer's Market Saturday morning by 8 (gotta be home by noon for MSU).I've never really been a fresh spice guy, but I think I'm going to try picking up a few along with the usuals, which in Pittsburgh always includes a couple pies from the Amish.  They are phenominal.





 EastLansingAdam wrote: Weather permitting I'll be hitting the Farmer's Market Saturday morning by 8 (gotta be home by noon for MSU).I've never really been a fresh spice guy, but I think I'm going to try picking up a few along with the usuals, which in Pittsburgh always includes a couple pies from the Amish.  They are phenominal. Get some hardneck garlic.





 847badgerfan wrote: I've done both - his and my attempt at his.Lots of patience will get you the result you want. Get in the kitchen, put the games on and go. That's my plan.  All that grinding, roasting, and everything else, especially when it comes to cooking the meat as well - it would take a while.  A cold day and good football will be my target.





Heading to Illini country this weekend, gonna try a burger recipe-Whiskey Barrel Burgers.  I was planning on pairing that with a Three Cheese Beer soup that I have made before, but the forecast is projected to be sunny and near 70, so scraped that and gonna the ol' corn on the grill and homemade tater salad, sorta the last blast of summer meal I guess.   Let ya know how they taste/turn out and if the recipe is worth posting.





Peel the husk back from the corn, and put some butter, salt, pepper, a little sugar and some paprika on it. Then put the husks back and slowly roast it on the grill.Trust me on that one.





Corn Husker!





FearlessF wrote: Corn Husker!Damn straight. I love the redness.I got some chairs too.





Copied this from the SEC board. Looks like a winner to me.Just1Hog wrote: 3 24 oz bottles of ketchup. 1 litre grapette1 9 oz bottle plain yeller mustard 4 oz of Garlic  Salt 2 oz black pepper 2 oz worcestershire sauce2 oz tabasco2 cups apple cider vinegar2 cups dry red wine1 cup packed dark brown cane sugar12 oz dark honeyThe last ingredient is 4 oz of chili powder. everything I've read or heard leads me to believe this was the secret of the Shack BBQ sauce. I've tried everything I could find and finally settled on Pure ground Ancho pepper for the last 3 batches. The upcoming batch #7 will be the last shot at the secret recipe Dump it all into a BIG pot. rinse out all the bottles with wine or vinegar and pour in the pot. You'll use the bottles once the sauce cools to store it.Bring to a boil for 5 mins on high heat, stirring madly to avoid burning it and to help mix it up.Reduce heat to half or so, just enough for a slow bubbling boil. This is a key part of the process, stirring occasionally, note the level of the sauce in the pot. I let my sauce reduce about an inch, but the other thing to watch is the rind that boils up. as it gets smaller and finally disappears. the sauce be done!Let cool for a hour, pour back into the clean bottles. I've been giving most of what I make away to rave reviews





847badgerfan wrote: Copied this from the SEC board. Looks like a winner to me.Just1Hog wrote: 3 24 oz bottles of ketchup. 1 litre grapette1 9 oz bottle plain yeller mustard 4 oz of Garlic  Salt 2 oz black pepper 2 oz worcestershire sauce2 oz tabasco2 cups apple cider vinegar2 cups dry red wine1 cup packed dark brown cane sugar12 oz dark honeyThe last ingredient is 4 oz of chili powder. everything I've read or heard leads me to believe this was the secret of the Shack BBQ sauce. I've tried everything I could find and finally settled on Pure ground Ancho pepper for the last 3 batches. The upcoming batch #7 will be the last shot at the secret recipe Dump it all into a BIG pot. rinse out all the bottles with wine or vinegar and pour in the pot. You'll use the bottles once the sauce cools to store it.Bring to a boil for 5 mins on high heat, stirring madly to avoid burning it and to help mix it up.Reduce heat to half or so, just enough for a slow bubbling boil. This is a key part of the process, stirring occasionally, note the level of the sauce in the pot. I let my sauce reduce about an inch, but the other thing to watch is the rind that boils up. as it gets smaller and finally disappears. the sauce be done!Let cool for a hour, pour back into the clean bottles. I've been giving most of what I make away to rave reviews Thanks Badge  Just a couple of notes to add.Makes just over a gallon, I bought Walmart store brand for all but the ground Ancho Chili Pepper, that I ordered from Penzey's online. Costs about 15 bucks to make, altho the wine added a bit more.The red wine is a recent addition, the first 5 batchs had 4 cups of vinegar. The red wine smoothed the tang out a bit. I've also tried black Molasses, but it doesn't have the sticky you need when grilling and drips off faster than the honey verison.The first batch had 4 oz of black pepper and it wasalmost too hot for me and literally had the wife running to the sink  But several folks that have tasted all the batches think it was the best one.Enjoy it guys!





 847badgerfan wrote: Peel the husk back from the corn, and put some butter, salt, pepper, a little sugar and some paprika on it. Then put the husks back and slowly roast it on the grill.Trust me on that one. Peel and grill is the only, I do that most of the time.  In addition 847 to those items, smear alittle mayo, sprinle with parm cheese and abit of chilli powder for a good taste.  I have also used herbs(parsley, dill, thyme, or parsley) mixed with melted butter and pepper as a spread, put on before grilling-tastes great as well.





I've done the mayo thing, but lately I've not been using mayo in much of anything. Trying to be a good boy most of the time.





Had this at the Illini/Ohio St game, they were very very good so I would recommend trying them.  You can adjust the mixture to suit your taste, as I often do not follow the exact recipe.2/3 C(cup) finely chopped green onions1/2 C whiskey   (I used Gentelman Jack just because it was the 1st bottle in the cabinet I grabbed)1/4 C dry bread crumbs2 Tablespoons Worcestershire Sauce2 Tablespoons melted butter2 cloves minced garlic1/2 teaspoon seasoned salt OR garlic salt   (I used garlic salt)1/4 teaspoon crushed red pepper1/4 teaspoon ground black pepper1 pound ground beef     (I subbed Bison Burger)1 pound ground pork Chedder Whiskey Filling: Take 2 cups of shredded cheddar cheese, 1/3 cup finely chopped green onions, 2 tablespoons                                  Whiskey, 1 1/2 teaspoons Worcestershire sauce and 2 cloves of minced garlic and mix in a                                        food processor until smooth or nearly so, it will be about like a paste.   (SAVE ALL THE FILLING)1/2 Cup BBQ sauce  (I used Sweet Baby Ray's)Lettuce, Red Onions and Tomato's sliced for garnish on Jumbo Buns (I toasted mine when I was cooking)DAY BEFORE:Mix the green onions, whiskey, bread crumbs, worcestershire sauce, butter, garlic. seasoned salt, red pepper and black pepper in a bowl.  Add in the BURGER and PORK and mix well.  Patty the mixture out to make an even amount of patties that are about 1/2 inch thick (I have a hamburger patty press, but if you are using your hands the mix should make about 12-14 patties).  Place 1 tablespoon of the whiskey filling one center of half the patties.  Keep the remaining filling in a storage container to be used when you grill the burgers.  Take the other patties and cover each patty that has filling and pinch the two together to form one nice sized burger-don't worry they will shrink some during the cooking, but you should have a hefty patty to start out with, about 3/4 inches thick.Put the burgers in a storage container with wax paper between each row/level to keep them from sticking and refrig overnite.  Transport to the tailgate site in a cooler with ice.  Remove them from the ice/cooler about 15 minutes before grilling (IF doing this in HOT weather, maybe 5-9 minutes before throwing on the grill.).Grill the burgers when ready, give a little extra time than you may used too since they are pretty thick and sometimes the tailgates grills are not as hot as home grills.  After you flip the burgers (I sear my burgers by pressing down on the top with the spatula) place 1 tablespoon of the remaining whiskey filling on top of the cooked side of the burger.  The filling will be oozing out of the burger, but don't worry, the topping will more than make up for whatever leaks out.  IF you have the grill space you can toast the burger buns as well.Swab the bottom of the burger bun with BBQ sauce, place the burger on top and garnish with your lettuce, red onions, and whatever else you what to top it with, cover with the crown of the bun and ENJOY! !! !I was able to get some nice sweet corn to grill; we also had macaroni salad, potato salad, and chips.   I know it sounds like a lot of work, but really it is not.  The pre-prep makes this very easy on game day.  The corn was not hard to cook either.  We used one coleman grill (standard equip for tailgate) and had no troubles.  Just adjust your cooking times for the burger thickness.





Going to be cooking food tomorrow.  Not sure exactly what yet but it seems likely that tacos are on the horizon.  And apple pie.





Tacos were pretty great.  Went with a shredded beef that was roughly similar to the barbacoa at Chipotle.  The pies weren't bad too.  For the meat, I cooked about 2 pounds of boneless chuck ribs from Aldis, with a diced up onion, 4 cloves of garlic, cumin, and chili powder, salt and pepper, and water until tender.  Then I cut up a can of whole tomatoes and cooked them with the meat until nice and thick.  For the tacos, I made some guac, which I always make with a ratio of a hald lime for every avocado as well as salt.  I also rooasted some red bell pepper, cut up some red onion, and had some sour cream adn hot sauce on hand.  Mmm good.





One of these days we're going to have to set up a watch party and just cook our asses off while we watch football.





847badgerfan wrote: One of these days we're going to have to set up a watch party and just cook our asses off while we watch football.That would be a blast.  I'll bring the beans for the chili.





Bring some beer for me to cry in too.Bastage.





I made a reduced fat Chili (with beans) today because my dad has a heart condition.  Would anyone be interested in moderately healthy recipes on this thread?





medinabuckeye1 wrote: I made a reduced fat Chili (with beans) today because my dad has a heart condition.  Would anyone be interested in moderately healthy recipes on this thread?I think any recipes are welcome, as long as they taste good.  That said, it's tough to figure out what is healthy and what is not healthy these days.  If you go to one person, meat is bad.  Another says meat is good.  Carbs are bad.  Or maybe good.  Fat is bad, or maybe good.  Protein is good, unless it is bad.  Saturated fat is the devil, or maybe it's heart healthy.  Vegetable oil is healthy or the root of all health problems.  I say just present the recipe and if you avoid fat or other things just say so and let us know how it worked out.





Hot Cider:1 cup Brown Sugar2 TSP Allspice1/2 TSP salt1/2 TSP nutmeg3" stick cinnamon2 TSP Cloves2 Oranges1 Gal Apple ciderAs a tailgate recipe what I do is this:Put all the dry ingredients except the cloves in a tupperware container together.Put the Cloves in a spice ball and place that in the tupperware container as well.  Cut one of the oranges into 4 or 6 wedges.  Cut the other orange into 3/8" slices.  Put the oranges in a ziploc bag in your cooler.  When you get to your tailgate: Pour cider into your stock pot until it is about half full.  Add the dry ingredients.  Start the burner.  Add the rest of the cider, while stirring with a ladle.  Add the Orange Wedges.  After it gets hot (bubbling slightly) reduce heat to a simmer and add the orange slices.  Serve an ornage slice with each person's cup.  Options: Pour a shot or two of something in each cup.  Edit:  I forgot to mention, but this is great to make a home because it makes the house smell nice!