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Topic: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

 (Read 15494 times)

847badgerfan

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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.


#PageCategoryFoodPosterPost DateComments
34
5
BreakfastGreek Breakfast847badgerfan
09/09/09
.
51
6
BreakfastMigas (Mexican Scrambled Eggs)MextheDog
11/06/09
.
91
11
Breakfastcroissants with sausage, home fries, etcLetsGoPeay
09/18/11
.
49
6
dessertCinnamon ApplesBurntEyes
10/21/09
.
67
8
dessertGuinness Chocolate CupcakesUTerin03
10/26/10
.
99
13
dessertBuckeyes (chocolate and PB)medinabuckeye1
11/07/11
.
16
3
DipDip-CheeseHawkeyes1982
07/15/08
.
30
5
DipDip-Cheesebamabuckeye144
08/31/09
.
32
5
DipDip-Ruebengobrutus1
09/04/09
.
38
5
dipdip-quesoBurntEyes
09/22/09
.
46
6
Dipdip-jalapenoUTerin03
10/08/09
.
37
5
drinksBloody MaryBurntEyes
09/22/09
.
97
12
drinksHot Cidermedinabuckeye1
11/06/11
.
1
1
MeatRibs-dry rubPolyol
09/20/07
.
2
1
MeatBeef Brisketutee94
09/20/07
.
3
1
MeatItalian Sausage and peppersBuckeyeCMO
09/21/07
.
6
1
MeatSunday Gravy-(Pork&Sausage in Sauce)BuckeyeCMO
09/21/07
Not sure what to call this?
7
2
MeatBrats in beer with onion and garlic847badgerfan
09/24/07
.
8
2
MeatChili (with beans)captpointspread
09/24/07
.
9
2
MeatChili (no beans)847badgerfan
09/24/07
.
11
2
MeatChicken Breast Sandwich - Tailgate847badgerfan
01/17/08
.
13
2
Meatmeatloaf847badgerfan
04/23/08
.
14
2
MeatChicken Breast with Goat Cheese and Salsadudekd
05/22/08
.
17
3
MeatSausage BallsRockChalk7598
08/08/08
.
19
3
MeatBurgers-Bacon CheeseLion4Life76
09/05/08
.
22
3
MeatSpaghettiGatorama2
12/11/08
.
23
3
MeatChicken-dry rubGambierDawg
01/07/09
.
24
3
MeatSausage, Red Beans, RiceGambierDawg
01/07/09
.
26
4
MeatRibs-dry rubutee94
03/17/09
.
27
4
MeatMussels847badgerfan
04/21/09
.
29
4
MeatRibs-dry rub847badgerfan
06/19/09
.
31
5
MeatRibs-dry rub or liquid847badgerfan
09/01/09
.
33
5
MeatSteak, Pepper WrapEastLansingAdam
09/05/09
.
35
5
MeatChicken TendersEastLansingAdam
09/10/09
.
36
5
MeatFish-blackened with Cilantro847badgerfan
09/18/09
.
39
5
MeatkielbasaEastLansingAdam
09/23/09
.
40
6
MeatkielbasaBurntEyes
09/23/09
amendments to ELA's
43
6
Meat"BBT" filet mignon sandwich847badgerfan
10/01/09
.
44
6
Meatburger847badgerfan
10/07/09
.
48
6
MeatChicken Breasts with ApplesEastLansingAdam
10/16/09
.
52
7
Meatburgers-with bbq and breadcrumbsGambierDawg
11/24/09
.
54
7
Meatburger-umami847badgerfan
01/30/10
.
55
7
MeatChicken, BourbonMisterBlack
01/31/10
.
56
7
MeatPork Tenderloin847badgerfan
04/23/10
.
58
8
MeatSalmon, smoked847badgerfan
06/22/10
.
59
8
MeatSalmon, smokedMisterBlack
06/22/10
.
60
8
MeatSteak-spiced847badgerfan
07/20/10
.
61
8
MeatBurgers-Western OmletteGambierDawg
09/01/10
.
62
8
MeatBurgers-BBQ Bacon Bleu CheeseGambierDawg
09/01/10
.
63
8
MeatTurkey SandwichGambierDawg
09/01/10
.
68
8
MeatSteak-Stir FryBurntEyes
10/28/10
.
71
9
MeatJamaican Jerk Chicken PastaEastLansingAdam
12/18/10
.
72
9
MeatGyros - Lamb847badgerfan
12/29/10
.
76
9
MeatAhi Tuna Salad847badgerfan
03/12/11
.
77
9
MeatAmberjack (partial recipe)Gatorama2
03/21/11
.
79
10
MeatChicken, Teriyaki BurgerEastLansingAdam
04/22/11
replaces earlier post?
80
10
MeatChicken Breasts-grilled with sauce847badgerfan
04/22/11
.
81
10
MeatShrimp-grilled847badgerfan
05/14/11
.
82
10
MeatTurkey Burgers847badgerfan
05/20/11
.
84
10
MeatTuna-grilledEastLansingAdam
07/20/11
.
85
10
MeatTuna-grilled847badgerfan
07/21/11
.
87
10
MeatBurgers-with blue cheese and a beet847badgerfan
07/28/11
.
89
11
MeatSloppy JoeEastLansingAdam
08/19/11
.
90
11
Meatwings847badgerfan
08/28/11
.
92
12
MeatChili (with beans)MaximumSam
10/03/11
Per utee, this is bean soup
95
12
Meatburgers beef/pork with spices and whiskeyroaddawg2
10/17/11
.
96
12
MeatTacosMaximumSam
10/29/11
.
102
14
MeatLeg of Deer847badgerfan
12/02/11
.
103
14
MeatChicken Breast847badgerfan
01/20/12
.
104
14
MeatChicken and DumplingsEastLansingAdam
01/22/12
.
105
14
MeatFlank Steak847badgerfan
02/11/12
.
111
16
MeatMeatballs847badgerfan
03/04/12
.
114
16
MeatVeal Picatta847badgerfan
03/05/12
.
115
16
MeatTuna-Steak847badgerfan
03/08/12
.
116
16
MeatTuna-Steakroaddawg2
03/09/12
.
119
17
MeatFried ChickenPennState4Life
05/26/12
.
120
17
MeatPork LoinbohonkNU
06/07/12
.
121
17
MeatChicken BreastbohonkNU
06/07/12
.
122
17
MeatMustard and Herb Pork ChopsEastLansingAdam
08/22/12
.
123
17
MeatCaribbean PorkEastLansingAdam
08/22/12
.
125
17
MeatPork SandwichesEastLansingAdam
08/22/12
.
126
17
MeatAsian ChickenEastLansingAdam
08/22/12
.
127
17
MeatBalsamic Garlic ChickenEastLansingAdam
08/22/12
.
129
18
MeatTequila Lime ChickenEastLansingAdam
08/22/12
.
5
1
SauceSauce-basting (garlic)847badgerfan
09/21/07
.
10
2
SauceSauce-Finishing - steak/chicken847badgerfan
09/25/07
.
12
2
SauceSauce-basting847badgerfan
04/04/08
.
18
3
SauceSauce-marinade5honda
09/03/08
.
28
4
SauceMarinade-Teriyaki chickenRaginAsian
06/19/09
.
45
6
Sauceburger sauce (Mayo & horseradish or garlic)847badgerfan
10/07/09
.
53
7
saucedry rub for beef, poultry, pork, fish, etc847badgerfan
01/11/10
.
57
7
Sauceblue cheese steak finishing sauce847badgerfan
06/11/10
.
69
8
SauceBBQ Sauce, Carolina Style847badgerfan
10/30/10
.
70
9
SauceCesar Salad Dressing847badgerfan
11/07/10
.
73
9
SauceTzatziki sauce847badgerfan
01/21/11
.
78
9
Saucemarinade-chicken breastEastLansingAdam
04/22/11
says it is teriyaki chick burger
88
11
Sauceblue cheese sauce847badgerfan
07/28/11
used in other 847 recipes
94
12
SauceBBQ sauce, from SEC board847badgerfan
10/15/11
.
107
15
SauceRoasted Red Pepper and Shallot Sauce847badgerfan
02/12/12
.
108
15
SauceBig Mac Sauce847badgerfan
02/16/12
.
109
15
SauceBlackened (Chicken/fish/prok) rub847badgerfan
02/16/12
.
110
15
SauceBlackened (Chicken/fish/prok) Sandwich sauce847badgerfan
02/16/12
.
112
16
SaucePork Tenderloin Marinade847badgerfan
03/05/12
.
113
16
SaucePork Tenderloin BrineMrNubbz
03/05/12
.
117
17
sauceLow-Fat Creamy Garlic Dressing847badgerfan
04/30/12
.
118
17
sauceFlank/Skirt Steak or Chicken Marinade847badgerfan
05/21/12
.
124
17
sauceCaribbean Pork SauceEastLansingAdam
08/22/12
.
4
1
SideGarlic Bread-Grill/Tailgate847badgerfan
09/21/07
.
15
2
sideAsparagus with BaconGambierDawg
06/11/08
.
20
3
SideMushrooms847badgerfan
11/13/08
.
21
3
SideMushroomsBurntEyes
11/23/08
.
25
4
SideMushrooms847badgerfan
03/16/09
.
41
6
SideMushrooms847badgerfan
09/25/09
repeat of his 11/13/08?
42
6
SideMushroomsBurntEyes
09/25/09
variation of 847's recipe
47
6
SideTomato Salad847badgerfan
10/13/09
.
50
6
SideAsian Marinated Veggies847badgerfan
11/06/09
.
64
8
SideMushroom Soup847badgerfan
09/14/10
.
65
8
SideMushroomsBurntEyes
09/22/10
repeat of his earlier
66
8
sideFrench Onion SoupEastLansingAdam
10/23/10
.
74
9
SidePho (Vietnamese chicken noodle soup)847badgerfan
01/21/11
.
75
9
SideButternut Squash Soup847badgerfan
01/27/11
.
83
10
SidePotato SaladBuckeyeRob
05/29/11
.
86
10
sideEnchiladautee94
07/24/11
not sure this is a side . . .
93
12
SideCorn on the cob847badgerfan
10/14/11
.
98
13
SideJalapeno Cornbreadmedinabuckeye1
11/07/11
.
100
13
SideLobster/Corn Bisque847badgerfan
11/25/11
.
101
13
SidePozoleMaximumSam
11/26/11
.
106
15
SidePotato and Parsnip Puree847badgerfan
02/12/12
.
128
17
side"Homemade" Potato Chips847badgerfan
08/22/12
.
« Last Edit: August 01, 2017, 01:24:29 PM by 847badgerfan »
U RAH RAH! WIS CON SIN!

Drew4UTk

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 :88:



Is this one of those BBQ threads I have been hearing about?I really enjoy a dry rub on my baby back rids...here is the recipe.1/3 cup Brown Sugar2 tbsp paprika 2-3 tbsp's salt2 tbsp's chili powder1 tbsp onion powder1 tbsp brown mustard2tsp's lemon pepper2tsp's cumin1/2tsp chyanne1 tbsp basile1 tbsp tyme1 tbsp oraganoAll the herbs I like fresh and chopped fine.  Just combine all components and rub it on ohh say 2-3 good size racks.  I also like to remove the membrane that is found on the underside of the ribs...it allows the spices to soak in better.  Put it on the BBQ SUPER HOT...for 3 min on each side...then I like to place them on the hotdog grill up top and turn the heat completley down...sometimes I only run 2 of the 3 burners on low.  Cook for 1hour at the low temp...let me tell you BEST damn ribs EVAR!!!





Thanks for the recipe, Poly. That sounds really good, I'll have to try that sometime soon.





I like to cook mine even slower than that.  But the marinade looks good, and much more sophisticated than mine.





EastLansingAdam wrote: I like to cook mine even slower than that.  But the marinade looks good, and much more sophisticated than mine.Yeah, its kinda complex; however, it is one of the best I have ever had.  You could certanly simplify it...main components being brown sugar, cumin, paprika, and salt...you could throw in some garlic as well...but it really doesnt need it.  Oh and its not technically a marinade...really a dry rub.  And I have gone and hour and a half and it turns out fine...really the longer and slower the better.





If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that.  Ribs can stay on a 200-degree pit for 3 or 4  hours depending on their size.Some folks like the membrane off, some like it on.  Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks.  But some people like how it makes the rack easier to handle.  To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.





I am looking for a new chili recipe.  Anyone have one that uses chicken as a base?





Hey myillini, you should check out the chili/BBQ thread over on the B12 board.  There are lots of recipes over there.





This is for Texas-style BBQ, which is primarily beef, and specifically, brisket.Just for reference, my cooker set-up has an offset fire-box and a large horizontal smoking chamber, but I included some directions if you have a normal grill.  Also, I'd stick with a 9-lb to 11-lb brisket or so.  You can get them up to 14-17 lbs (and I've even seen some 20-lb monsters), but the bigger ones are typically from older stock, and so they tend to be tougher, and they also take a lot longer to cook.Texas BBQ beef brisketDry Rub:2 parts salt1 part black pepper1 part paprika(1/2 part chipotle powder and/or cayenne pepper if you like spice) Sprinkle liberally over all sides of the meat, including the large fat cap on top.  Note-- don't buy a completely trimmed brisket. You'll trim it after it cooks.  Buy one that is called "packer trim" which is the whole brisket with both halves of the muscle.  Ones that are called "market trim" are usually only one part of the muscls-- the "flat"-- and they have most of the fat trimmed away, which is bad for long-time, indirect cooking methods.You can let it sit in the fridge for a few hours or overnight with the dry rub on it if you like, it'll enhance the flavor a little bitBefore cooking, let the meat sit out for 45 minutes to an hour to come up closer to room temperature.Cooking:Start the fire ahead of time. You can start your logs with charcoal.  Build a fire with about 3 or 4 small logs in the firebox, and then add wood as you go along to maintain the temperature at around 180-225 degrees F.  Use your favorite kind of wood because it will definitely influence the flavor-- many people like hickory and mesquite, and apple and pecan will make delicious BBQ too. But a lot of the time, I end up using oak because I have plenty of it, and it turns out great too.Place the meat fat side UP in the smoker portion. If you don't have an offset firebox, then move the brisket as far from the heat as possible. You can even set up a little tinfoil barrier next to the fire so that the heat and smoke can travel over it, but not the flames.The amount of time will vary depending on your heat source and the size of your brisket, but 8-12 hours is typically the right amount of time for a 9-12lb brisket at low heat. Some folks will say you need to go 1.5 hrs per pound at 180F, but personally I don't think there's any hard and fast rule that always works. You'll know it's done when you can stick your finger into the big fat cap on top of the meat and it slides in easily. If the fat is still hard, then it's not ready no matter how long you've been cooking it.Some people will tell you to pull the brisket off after X number of hours and wrap it in foil. Or, wrap it in plastic wrap and then in foil. Or, I've even heard to wrap it in a paper bag and then in the foil. I don't believe any of that is necessary. Keep the heat low, let the fat render into the meat, and it'll be fine.When it's done, you can pull it off and let it rest in a cooler for  45 minutes or an hour or so. Slicing:You should be able to cut off the large slab of fat on top very easily-- just take a sharp knife and pass it through the meat. Since the muscle is harder than the fat, you can just push the knife down until it "bumps" the firm meat and move the knife sideways through. The fat will slide right off the top.Slice from the thin end (this bottom muscle is called the "flat") and always cut across the grain, unless you like really stringy, chewy, tough meat. Then when you get to the "back end" where the top muscle (the "point") starts overlapping the bottom part, you separate the two parts because the grain direction is different on the heavily marbled "point" section and you slice that separately.. There will be some fat in between the two sections that you can trim and scrape out as well.I've made a special note of how to cut it because I've seen way too many well-cooked, but poorly cut briskets-- even by professionals at some of the "top" restaurants.  And poor cutting will absolutely ruin even the best-tasting brisket.  The marbled "point" section will always have some fairly thick veins of fat in it, honestly because there's no way to get rid of it. And, some people really like this section of the brisket. But the "lean" sections should not have any extra veins of fat at all.  And don't worry about the flavor or tenderness-- they've still got plenty of flavor and juice from all the fat that rendered down through the meat during the hours and hours of cooking.Sauce:Now, we come to the touchy subject of sauce. Many Texans will tell you that good BBQ doesn't need sauce. Personally, I think they're (mostly) correct and I absolutely LOVE eating good BBQ sraight with no sauce at all.However, sometimes a little sauce can add to your BBQ experience. Now I personally don't like the thick, sweet sauces that you find in the KC-style BBQ. I'm okay with the vinegar-based sauces you find in Carolina-style BBQ but I feel that they're much better suited for pork. My favorites are tomato-based sauces that are thinner than the KC-style, and have quite a bit of heat and spice in them which comes from chile peppers, chile powder, and cracked black pepper.Sides:And finally, authentic Texas BBQ brisket should always be served with the following sides: white bread, raw onions, cole slaw, tater salad, pinto beans, jalapenos, and nanner puddin' with 'nilla wafers in it. Other sides and desserts might or might not be acceptable, but these staples should always be available.  Enjoy!





Doesn't anyone use garlic?





I am a big fan of dunkin donuts coffee. And donut holes.





utee94 wrote: If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that.  Ribs can stay on a 200-degree pit for 3 or 4  hours depending on their size.Some folks like the membrane off, some like it on.  Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks.  But some people like how it makes the rack easier to handle.  To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.See 200 degrees for 3 to 4 hours in more along my lines.  I think I usually go more in the 2 1/2-3 hour range, but agreed, the longer the better.I was just starting to get into chili mode, but now this thread is making me think I need to squeeze the last little bit out of summer.





EastLansingAdam wrote: utee94 wrote: If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that.  Ribs can stay on a 200-degree pit for 3 or 4  hours depending on their size.Some folks like the membrane off, some like it on.  Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks.  But some people like how it makes the rack easier to handle.  To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.See 200 degrees for 3 to 4 hours in more along my lines.  I think I usually go more in the 2 1/2-3 hour range, but agreed, the longer the better.I was just starting to get into chili mode, but now this thread is making me think I need to squeeze the last little bit out of summer.I like to go long and slow...but usually dont have the time.  Thats why I like a dry rub in the first place...you just rub and go....  No need for long marinading time.  I am a huge fan of garlic but, ive gone with it and without it in this recipe...and it does not seem to make a huge difference.  Oh and id love a good brisket recipe.





myIllini wrote: I am looking for a new chili recipe.  Anyone have one that uses chicken as a base?Beans or no beans....it makes a BIG difference around here!





I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come.





polyol wrote: EastLansingAdam wrote: utee94 wrote: If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that.  Ribs can stay on a 200-degree pit for 3 or 4  hours depending on their size.Some folks like the membrane off, some like it on.  Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks.  But some people like how it makes the rack easier to handle.  To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.See 200 degrees for 3 to 4 hours in more along my lines.  I think I usually go more in the 2 1/2-3 hour range, but agreed, the longer the better.I was just starting to get into chili mode, but now this thread is making me think I need to squeeze the last little bit out of summer.I like to go long and slow...but usually dont have the time.  Thats why I like a dry rub in the first place...you just rub and go....  No need for long marinading time.  I am a huge fan of garlic but, ive gone with it and without it in this recipe...and it does not seem to make a huge difference.  Oh and id love a good brisket recipe.Please see above. 





dudekd wrote: I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come. Evil, evil man.





leitzguy wrote: Doesn't anyone use garlic?I love garlic and use it all the time, but not on BBQ.  Garlic tends to be too subtle under the influences of 10-12 hours of smoke.





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......





That looks great, BuckeyeCMO.And the Italians I know all refer to their red sauce as "gravy" just as the Mexicans around here refer to their chile-based enchilada sauces as "gravy" too.   Gravy = good. 





utee94 wrote: leitzguy wrote: Doesn't anyone use garlic?I love garlic and use it all the time, but not on BBQ.  Garlic tends to be too subtle under the influences of 10-12 hours of smoke. Here's a little something for garlic lovers:Wrap an entire clove bunch in foil. Make sure the tops are cut off of the cloves though - very important. Place the foiled garlic on the grill, bottom down, and let it roast for about 45 minutes while you're cooking your other stuff.When done, unwrap from foil and squeeze a clove onto rye (or your favorite) bread and spread it. If should spread like butter at this time, or it's not done, FYI.Enjoy.





Yup, that is indeed awesome, badger.  I often do the same thing, and sometimes drizzle a little olive oil over the top of the head of garlic, which helps it brown up a little bit.Sometimes I'll also melt some Brie or Camenbert on the side, and take a piece of bread, spread the garlic onto it (like butter), and then dip it into the melted cheese.  It's heavenly.





You are right about the olive oil. You can also use it to speed up the cooking process because of its heat capacity. Olive oil helps move anything along, and helps with browning too!





Here's another garlic thing for our garlic lovers:I use filet mignon for this, but any nice, lean cut of meat will work. This is good for other meats too, like boneless/skinless chicken, pork loin and sea bass (my favorite).Use some olive oil to coat the meat (except on fish - no oil - use spray) and put it on the grill. Sear the meat to seal in the juices and place on indirect heat. Constantly baste and coat the meat with the following mixture, until you acheive your desired doneness.Mixture:Melted butter, minced garlic (powder will work in a pinch) and oregano.Any Italian would approve of this delicious way to cook a nice piece of meat.Coming Soon:Al Forno recipes!





Note for sea bass: If it is skinless you will need to use a basket on the grill or you will lose the fish. If it has skin on one side, there is no need to turn it over. The butter and garlic will promote light browning on the top side.





Finishing sauces are fast becoming one of my favorite methods. I'll have some more on this later. I have to go to some meetings now.





utee94 wrote: That looks great, BuckeyeCMO.And the Italians I know all refer to their red sauce as "gravy" just as the Mexicans around here refer to their chile-based enchilada sauces as "gravy" too.   Gravy = good.  Exactly! In Youngstown, OH, a huge blue collar Italian hot bed,  we call it Sunday gravy as that is the more traditional name people out east say as well. I am glad you brought this up, because that was going to be my next recipe to share...Sunday gravy is great for tailgates, but 100% of the preparation and cooking has to be done 1 or 2 days before. Preferably I like to cook it two days before, so as to let it sit in the refrigerator for a day. It gets better with age. Then I take it to the stadium, heat it up on the grill and serve it over cavatellis. It's great for tailgating.So here goes....BUCKEYECMO's SUNDAY GRAVY............1 lb. pork shoulder (commonly referred to as pork butt)  uncut2 1 lb SWEET Italian sausage3. 4 cloves FRESH garlic4. 1/2 cup fresh basil cut5. 1tsp. oregano6. Half of large onion cut very fine7. 3 large 28oz cans crushed tomatoes. I grow my own in my garden and use those, but store bought are good also.8. 1 cup water9. 2 tablespoons of tomato paste10. 1 beef and 1 chicken bullion cube11. 1 cup chianti wine or another dry red wine12. 1 cup FRESH parmasean cheese13. 1 cup FRESH romano cheese14. Salt, pepper15. 1/4 cup sugar16. 1/4 cup olive oilAdd the olive oil to a pot and brown the pok shoulder and the sausages. They do not have to be cooked through, just brown on all sides. Remove meat from oil and add onion and garlic to simmer.Add the tomatoes, tomato paste, water, bullion cubes, salt, pepper, sugar basil and oregano and stir thoroughly for about 5 minutes. Return meat back to pot and add the wine and all of the cheese.Cook on low heat for about 3-4 hours and let sit.Remove meat and cut the pork as it should be very tender. Serve pork and sausage along with gravy. Serve gravy over cavatelli or spaghetti noodles as well.





BuckeyeCMO wrote: utee94 wrote: That looks great, BuckeyeCMO.And the Italians I know all refer to their red sauce as "gravy" just as the Mexicans around here refer to their chile-based enchilada sauces as "gravy" too.   Gravy = good.  Exactly! In Youngstown, OH, a huge blue collar Italian hot bed,  we call it Sunday gravy as that is the more traditional name people out east say as well. I am glad you brought this up, because that was going to be my next recipe to share...Sunday gravy is great for tailgates, but 100% of the preparation and cooking has to be done 1 or 2 days before. Preferably I like to cook it two days before, so as to let it sit in the refrigerator for a day. It gets better with age. Then I take it to the stadium, heat it up on the grill and serve it over cavatellis. It's great for tailgating.So here goes....BUCKEYECMO's SUNDAY GRAVY............1 lb. pork shoulder (commonly referred to as pork butt)  uncut2 1 lb SWEET Italian sausage3. 4 cloves FRESH garlic4. 1/2 cup fresh basil cut5. 1tsp. oregano6. Half of large onion cut very fine7. 3 large 28oz cans crushed tomatoes. I grow my own in my garden and use those, but store bought are good also.8. 1 cup water9. 2 tablespoons of tomato paste10. 1 beef and 1 chicken bullion cube11. 1 cup chianti wine or another dry red wine12. 1 cup FRESH parmasean cheese13. 1 cup FRESH romano cheese14. Salt, pepper15. 1/4 cup sugar16. 1/4 cup olive oilAdd the olive oil to a pot and brown the pok shoulder and the sausages. They do not have to be cooked through, just brown on all sides. Remove meat from oil and add onion and garlic to simmer.Add the tomatoes, tomato paste, water, bullion cubes, salt, pepper, sugar basil and oregano and stir thoroughly for about 5 minutes. Return meat back to pot and add the wine and all of the cheese.Cook on low heat for about 3-4 hours and let sit.Remove meat and cut the pork as it should be very tender. Serve pork and sausage along with gravy. Serve gravy over cavatelli or spaghetti noodles as well.Man, that sounds soooo darn good. Printing this one.





CMO, we are going to have to tailgate sometime amigo.





You know what? I completely agree, because my speciatly/heritage is Italian and hispanic, so I have a lot of family recipes that go back years. Also, cooking is a hobby of mine. With that being said.......I have never been a very good cook of the Wisconsin traditional tailgaite, i.e brats, saurkrout, etc...To me, that is among my favorite food of all time. Aside from cooking brats on the grill and serving it with store-bought saurkrout, everytime I try to marinate the brats  in beer and/or use apple cider it does not taste like I think it should. I would LOVE to hear some feedback from yourself and other diehard traditonal, native Badgers who could help me out with this. One thing I do love and am familiar with are pierogies(sp) and cabbage and noodles. My wife is Polish, so I have been able to earn/inherit a lot of those recipes. Noodles and cabbage is one of my favorites though.





« Last Edit: March 20, 2017, 09:43:17 PM by Drew4UTk »

Drew4UTk

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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!)






Drew4UTk

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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!)






Drew4UTk

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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.






Drew4UTk

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I think I'm starting to fall for your Aggie wife UTee.





Heh.  You gotta look out for those Aggies-- they're wily!





all this forum thread does is make me hungry..its not fair ._.





Don't know if I'd try it for a tailgate but thought I'd pass it along anyways :)www.geekologie.com/2009/03/bac...uffed_pizza.phpWould be great for poker night though!





OK, I'm looking for suggestions for this year.  Anyone who has stuff to share, let's hear it.  I'll see what I can dig up.





What kind of effort are you willing to put forth?





This is a staple during our tailgating/game days (probably a repeat, apologies):Rotel dip.1 lb of Velveeta  1 cn of Rotel tomatoes  ½ teaspoon of Cumin     Cut the velveeta into blocks and melt it with the drained 'maters in a crockpot with the cumin. Makes a cheap, simple, yet spicy cheese dip that those tostitos scoops love. This plus beer brats = heaven for me (and why I gain so much weight during football season).





847badgerfan wrote: What kind of effort are you willing to put forth?I'm willing to put in a lot of effort.  The only problem is that I'm sort of limited in things involving a grill, as the aprtment I live in has a size restrictions on them.  Ribs are generally out of the question.





EastLansingAdam wrote: 847badgerfan wrote: What kind of effort are you willing to put forth?I'm willing to put in a lot of effort.  The only problem is that I'm sort of limited in things involving a grill, as the aprtment I live in has a size restrictions on them.  Ribs are generally out of the question.In all honesty, you don't need a grill to make great ribs. Great ribs are all about the preparation and cooking (low and slow). With a great rub and a little liquid in a covered pan, 5 hours in the oven at 200 will blow your mind. Then you simply sauce them up and set them under the broiler for ten minutes per side. You'd be shocked to know how many restaurants use this method.





847badgerfan wrote: EastLansingAdam wrote: 847badgerfan wrote: What kind of effort are you willing to put forth?I'm willing to put in a lot of effort.  The only problem is that I'm sort of limited in things involving a grill, as the aprtment I live in has a size restrictions on them.  Ribs are generally out of the question.In all honesty, you don't need a grill to make great ribs. Great ribs are all about the preparation and cooking (low and slow). With a great rub and a little liquid in a covered pan, 5 hours in the oven at 200 will blow your mind. Then you simply sauce them up and set them under the broiler for ten minutes per side. You'd be shocked to know how many restaurants use this method.Interesting.  That just VASTLY expanded what I'm willing to try.





For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.





847badgerfan wrote: I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Hmmm sounds like an enchilada gravy recipe I've heard of...





Rueben Dip: (currently eating and is going over very good in the office)2 lbs Sauerkraut1 lbs Shredded corned beef4 cups shredded swiss cheese16 oz cream cheese Place all into a crock pot, let the cheeses melt and mix. Add around 1/2 bottle of thousand island dressing, more or less depending on the consistency you want.Serve with cocktail rye, or wheat crackers for dipping.





I made some good steak and pepper wraps last night.  I'll post the recipe later.





Here are the wraps I made a couple nights back...Chinese Pepper Steak Wraps2 tbs dry red wine (I used Cabernet)2 tbs soy sauce2 tbs cornstarch8 tsp peanut oil (can substitute any cooking oil, if you don't like the teaste of peanut oil, and some don't)2 tsp sugar1/2 tsp crushed red pepper1-1 1/2 lbs beef round steak4 bell peppers (2 red, 2 green), seeded and diced2 onions dicedflour tortillasMaking the marinade, by combining: (in a ziplock bag)winesoy saucecornstarch4 tsp of the oilsugarcrushed red pepperAdd the beef and make sure it is coated, and let marinate in the fridge for 1 1/2 hours.  Then drain the beef, but reserve the leftover marinade.Put the other 4 tsp of peanut oil in a skillet over medium heat and saute the meat until it is just barely pink.  Then remove the meat and put it on a plate.Saute the peppers and onion in the same pan you just used for the meat, for 4 minutes.  Then add the remaining marinade saved from the meat and saute for another 3-4 minutes (or until the marinade has fully cooked off).  Put the beef back in the pan with the peppers and onion and cook until the meat is fully cooked through.Then serve on the tortillas in a wrap.This recipe makes about 8 wraps.





Here is a nice breakfast dish for tailgating (or any time). I’m going to call it a Greek breakfast because I don’t know what else to call it. I made it one time this summer at the harbor and everyone loved it. This recipe serves about 8 people. So here goes, and please offer feedback if you try it.       Chips:       You can buy pita chips at most stores, or you can bake your own. Cut pita bread to desired size and brush (or spray) with olive oil. Lightly salt and pepper them to taste and bake in the oven at 325 for about 10 minutes or until just browning. Reserve for serving.       Sauce:       You can buy this sauce (tzatkiki) at most stores or you can make your own. This is the way I like it.1 10 oz container of plain yogurt  1 medium cucumber, grated  Lime juice to taste  Fresh cilantro to taste  Fresh dill to taste       Combine all ingredients at least two hours in advance and refrigerate. More time, up to 24 hours, is better. Reserve for serving.       Egg dish:       2 dozen eggs  1 package frozen spinach, heated and drained  1 lb gyros meat, diced (available at the deli counter or near hot dogs)0.5 lb feta, crumbled  1 medium red onion, diced  Fresh garlic to taste (jarred garlic is fine)  1 medium tomato, diced and drained  Canola oil for cooking       Heat a large skillet and add the onion and garlic. Sautee until just browned. Add the spinach, meat and tomato and stir. Add the eggs and scramble to desired doneness. (Sometimes it is better to do this in two phases because of the sheer number of eggs, depending on your pan size.)       Stir in the feta cheese and serve with the chips and sauce on the side. 





847badgerfan wrote: Here is a nice breakfast dish for tailgating (or any time). I’m going to call it a Greek breakfast because I don’t know what else to call it. I made it one time this summer at the harbor and everyone loved it. This recipe serves about 8 people. So here goes, and please offer feedback if you try it.   Chips:   You can buy pita chips at most stores, or you can bake your own. Cut pita bread to desired size and brush (or spray) with olive oil. Lightly salt and pepper them to taste and bake in the oven at 325 for about 10 minutes or until just browning. Reserve for serving.   Sauce:   You can buy this sauce (tzatkiki) at most stores or you can make your own. This is the way I like it.1 10 oz container of plain yogurt 1 medium cucumber, grated Lime juice to taste Fresh cilantro to taste Fresh dill to taste   Combine all ingredients at least two hours in advance and refrigerate. More time, up to 24 hours, is better. Reserve for serving.   Egg dish:   2 dozen eggs 1 package frozen spinach, heated and drained 1 lb gyros meat, diced (available at the deli counter or near hot dogs)0.5 lb feta, crumbled 1 medium red onion, diced Fresh garlic to taste (jarred garlic is fine) 1 medium tomato, diced and drained Canola oil for cooking   Heat a large skillet and add the onion and garlic. Sautee until just browned. Add the spinach, meat and tomato and stir. Add the eggs and scramble to desired doneness. (Sometimes it is better to do this in two phases because of the sheer number of eggs, depending on your pan size.)   Stir in the feta cheese and serve with the chips and sauce on the side. Might try this variant.. Go with Egg WHites, Califlower, Garlic and Feta. Lightly brown the Califlower in a skillet in some Olive Oil with the Garlic. Add Egg Whites until partially cooked, salt and pepper to taste and add Feta once the whites have started to harden. You can ealisy include the spinach in this dish as well, just make sure to add the Spinch for a short time before adding the egg whites otherwise they get too over cooked.





I made these last weekend for the night games, and enjoyed them, but they've got a little kick...Pre-Game Night Soak:1/4 bottle Liquid Smoke1 TBS. Garlic Juice1/4 cup Apple Cider VinegarThis was enough for about 12 chicken tenders with plenty to spare.Dry Spices:5 tsp Garlic Salt1 tsp Cayenne1/2 tsp Cumin1/2 tsp Chili Powder1/2 tsp Paprica1/2 tsp Black Pepper1/2 tsp Curry Powder  Place ingredients into a Ziplock bag and shake until well mixed. I made it at home, so I used the over broiler, but it can obviously be amended for the grill.  I sprinkled the dry spices on the exposed side and broiled for 9 minutes and then flipped, covered the other side with the dry spices and broiled for another 9 minutes.  I just dipped them in ranch and was ready to go.





EastLansingAdam wrote: I made these last weekend for the night games, and enjoyed them, but they've got a little kick...Pre-Game Night Soak:1/4 bottle Liquid Smoke1 TBS. Garlic Juice1/4 cup Apple Cider VinegarThis was enough for about 12 chicken tenders with plenty to spare.Dry Spices:5 tsp Garlic Salt1 tsp Cayenne1/2 tsp Cumin1/2 tsp Chili Powder1/2 tsp Paprica1/2 tsp Black Pepper1/2 tsp Curry Powder Place ingredients into a Ziplock bag and shake until well mixed. I made it at home, so I used the over broiler, but it can obviously be amended for the grill.  I sprinkled the dry spices on the exposed side and broiled for 9 minutes and then flipped, covered the other side with the dry spices and broiled for another 9 minutes.  I just dipped them in ranch and was ready to go.This look good Adam, but I'd like to see you try using some fresh peppers (sliced serrano and jalepeno and a pierced habinero if you dare) and a little canola oil in your marinade and cut down on the dry rub a little bit. The apple vinegar is a nice touch. Kudos on discovering the beauty of vinegar!I'm going to adapt this but I'm going to do it with wings and on a cast iron skillet instead of the broiler. If you don't have a cast iron... Get one ASAP. You can also get a cast iron grill that goes over two burners. You'll be shocked at how great those work.





Cauliflower and egg whites? That looks a little healthy Smokey. But I'll try it.Can I add bacon?





Liquid Smoke... WTF?!?!?





847badgerfan wrote: For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Trying these today BTW, hoping they can salvage a miserable day.  Went in around 1:45, so they should be done in about an hour and a half.





EastLansingAdam wrote: 847badgerfan wrote: For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Trying these today BTW, hoping they can salvage a miserable day.  Went in around 1:45, so they should be done in about an hour and a half.How'd it go Adam?Smokey, when you don't have a smoker a little liquid smoke goes a long way. As you know by now, it's pretty hard to smoke in the winter (or if you are very busy and can't tend to the smoker all day). Just a little tip I learned from my boy Marcus!





Turned out perfect!Perhaps my broiler is a little strong, but I think 8 minutes per side was plenty.  Other than that, no complaints at all.





847badgerfan wrote: EastLansingAdam wrote: 847badgerfan wrote: For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Trying these today BTW, hoping they can salvage a miserable day.  Went in around 1:45, so they should be done in about an hour and a half.How'd it go Adam?Smokey, when you don't have a smoker a little liquid smoke goes a long way. As you know by now, it's pretty hard to smoke in the winter (or if you are very busy and can't tend to the smoker all day). Just a little tip I learned from my boy Marcus!I was just being a smart ass about this liquid smoke. Should I cut and paste my recipeces from the Big XII thread over here, or force these yankees to voyage outside of their home thread?





Throw a link on amigo. That'll get them over there.Glad to hear it Adam. There is nothing like tearing into a set of ribs you've had cooking all day.





Blackened Fish with Cilantro Mayo Sammitch Any white fish will do for this one, but filets perform better than steaks do for a sammitch. Grouper is particularly good for this recipe, but talapia, orange roughy, white fish or Ocean perch (for example) will work too.First, liberally brush or spray the fish with olive oil on both sides. You may have to remove one side of the skin if that's how your store sells it. Then rub each side with salt, pepper, garlic powder, paprika and (if desired) cayenne pepper. Light the gril and preheat to high.While that's getting going, make the mayo and butter the rolls. For the mayo, combine any kind of mayo (I use Smart Balance) with fresh cilantro and lemon juice to taste. Stir and let it set up in the fridge or cooler for about ten minutes before using. The longer the better, up to overnight if possible.I like to use a hoagie-type or sub roll for this, and it comes out really good. Butter (or margarine, etc) up the bread and sprinkle a little garlic powder on. Put on the grill until just browning and remove for serving.Oil up the grill just to make sure it's non-stick and put the fish on. Fish does not take long so be careful, keeping in mind that the grill is not burning the fish but rather the spices. This is part of the blackening process and it's cool. Most fish filets can be cooked in about five minutes per side. Pay attention and use care when flipping. You don't want to leave half the fish - and you won't if you let it cook properly on each side. It will crust from the spices and come right off.Put the fish on the roll, spread out some mayo and top with lettuce and tomato.Enjoy your sammitch. It's one of my favorites.





Hmm, blackened is the only wayI like fish, but I've never liked the texture of fish for sandwiches.





http://mbd.scout.com/mb.aspx?s...202515&p=48Feel free to check out the Big XII thread.Here is a Bloody MaryZing Zang mix (Yes I am cheating a bit)IceFresh Ground PepperSpash o'  WorstorchireSmidge o' crushed fresh Garlic (Stole from below)Greek mix Green olivesGreek Mix pickled CauliflowerQuarter Claussen Pickle sliceLight squeeze of LimeCopious amounts of VodkaQUesoFull Block of Velveeta CheeseBrowned ChorizoFull Glass of Pace Verde Salsa (Not preferred Verde)Can of RotelLarge Crock pot





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.






Drew4UTk

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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.






Drew4UTk

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  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. I think I'm going to break this out for Sunday dinner, though I might do the simmering on the stove, because my grill is a bit smaller than it should be.   I'm definitely looking forward to it





As for dinner tonight, we've got no work tomorrow, so I'm making barbeque bacon bleu cheeseburgers and sweet potato fries.   They're pretty easy- take the same 80/20 chuck that was talked about a couple posts up, add a tablespoon of bread crumbs for every pound to pound and a half of meat, add between 2 and 4 oz. of your favorite barbeque sauce per pound of meat, put it all in a big bowl and mix thoroughly by hand...then separate out into burger sized patties.   Grill the burgers, adding about a minute per side to what you normally like- this allows the sauce to mix with the meat, and also it takes a little longer because the sauce doesn't heat quite as quickly.   I like a nice applewood smoked bacon to go with this, again, cooked like you would do bacon.   Finally, get some crumbly bleu cheese, and crumble it some more, until it's more like a very coarsely grated cheese.  This will give you better coverage on the burger.   I go burger, cheese, bacon, but my brother goes burger, bacon, cheese and he likes it that way.   A note of caution- you probably won't need any ketchup/mustard/relish for this burger.  Some grilled onions are OK...I especially like some Vidalia onions if the sauce I'm using has lots of kick.





  BurntEyes wrote: 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.   Mmmm migas.  Had them for dinner last night at Trudy's.    





 utee94 wrote: BurntEyes wrote: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. Mmmm migas.  Had them for dinner last night at Trudy's.  Would you mind mailing me a Mexican Martini next time ya hit Trudy's utee? Make it 2 please. Thanks.





For Bowl season, what's the popular vote?  Bring what represents your style tailgating or the "when in rome" mentality?  I've always been in more of a vacation mindset and been a fan of leaving the ol' reliables at home for the bowl and testing the waters of new goodness.  On that note, who knows where we'll end up this year, but it'll be fun conjuring up something good.





I've never really tailgated much for bowl games in traditional fashion. Too hard to lug all that stuff on a plane. What I've done is buy cheap grills and then left them with hotel staff who appreciate them. Tables can be borrowed from the hotel room sometimes. I've done this. At the Hawaii game a few years back we had alot of hotel furnature in the parking lot. I've always kept the food simple. Burgers, dogs. Stuff like that. Like I said, it's hard to do on the road without your normal vehicle and stuff.





Let's do a nice rub, which you can use for alot of things - including beef, poultry, pork, fish, etc.2 parts paprika2 parts sea salt1 part black pepper1 part dried thyme1 part dried oregano1 part cayenne pepper1 part onion powder1 part garlic powderThis will make you about a 1/2 cup of rub for grilling, broiling and even pan work. Keep in in a air tight container and use as you need it.





I used the above rub on grouper yesterday and it was fantastic.I took about a tablespoon of the rub and combined it with a tablespoon each of melted butter and olive oil.Start by preheating your grill to high heat. Brush one side of the grouper and put it down on the grill. Brush the other side of the grouper and let it sit until about half done and the flesh doesn't stick to the grates. Brush again, and flip the fish. Brush again and let it sit until almost cooked. Brush one more time, top with some fresh tarragon and cook one minute more.Remove from the grill and serve.





Anybody on here own a smoker?   I'm building my own this weekend- terra cotta pots lined with aluminum foil, a hot plate, and an old school pie pan to hold the woodchips- and was wondering if there were any suggestions as to what I should go with first....I'm thinking a good pork shoulder, turn it into pulled pork, definitely NC-style barbeque, though....I miss those delicious vinegar based sauces





I'd suggest starting with a brisket, or if you really crave pork, maybe ribs.Quality shoulder is a bit tough to acheive, especially on a smoker you've never used. If you go too long, you're toast. Brisket can be a bit more forgiving, and it's impossible to screw up ribs.Let me know how it works out. I give you alot of credit for creativity.





Saw this on TV. Made it. Love it.The Umami Burger8 oz really nice ground beef - steak if possibleParmesan cheese, gratedCarmelized onionsSauteed ******* mushroomsTomato sliceKetchup (homemade, or prepared)Nice burger bunPut the parmesan cheese and salted tomato on a sheet pan covered with parchmen paper. Arrange the parmesan so that when it melts, it forms a circle, as best as possible, or use a ring. Put in the oven at 400 and watch for melting and browning. The tomato(s) will be fine.Carmelize the onions in a sautee pan, adding the ******* mushrooms at about the last teb minutes or so. Dont forget the salt and pepper.Brush the burger bun outsides with just a little oil and put in the oven for the last minute or so of cooking the cheese and tomato.Cook the burger on cast iron or on the grill as you would normally do - season before with only salt and pepper.Put the ketchup on the bottom bun, and then the parmesan cheese round. Add the burger and the tomato, and top with the onion and ******* blend. Cover with the top bun and EAT.You might want to make two...





Bourbon ChickenJust as good as you get in the mall...if not better!2 lbs. boneless, skinless chicken breats or thighs, cut into bite size pieces.  (I prefer the thighs).2 TBS. olive oil2 cloves garlic, crushed1/4 tsp. ginger3/4 tsp. crushed red pepper flakes1/4 cup apple juice1/3 cup light brown sugar1 TBS. cider vinegar1/2 cup water1/3 cup soy sauce2 TBS bourbon (or you can use whiskey or scotch, depending on what you like).Heat the oil in a skillet.Add the chicken pieces and cook until lightly browned.  Remove chicken.Add the remaining ingredients, heat over medium heat until well mixed and dissolved.Add the chicken back to the skillet and bring to a hard boil, then reduce heat and simmer about 20 minutes, until the sauce is thickened.Serve over hot rice.





 847badgerfan wrote: I'd suggest starting with a brisket, or if you really crave pork, maybe ribs.Quality shoulder is a bit tough to acheive, especially on a smoker you've never used. If you go too long, you're toast. Brisket can be a bit more forgiving, and it's impossible to screw up ribs.Let me know how it works out. I give you alot of credit for creativity. Brisket's a good idea....I've used a smoker fairly regularly in the past, but it will be the first run for this one.I've finally gotten all the pieces to build, so next week looks like the start time.  I'll keep you updated.





Making grilled salmon tonight. I'll report back on what I do and how it comes out.





Oops. Forgot to report on the salmon. Forgot what I made two months ago but I remember what I made on Sunday.I adapted a recipe from Bobby Flay. THIS is AWESOME.MEATTwo pounds of trimmed pork tenderloin (no fat)One can of roasted chipotles in adobo sauce2 TB canola or vegetable oil1 TB apple cider vinegarIn a blender or food processor, puree the chipotles and add the vegetable oil and vinagar while spinning. This will be your marinade.Fork the meat and put into a baggie, adding the marinade. Make sure the meat is covered and let this marinade for at least four hours but preferably overnight.DIPPING/DREDGING SAUCE (this is almost exactly as perscribed in the book)One (or Two if you like them) jalepenos, diced into 1/8 inch piecesOne medium onion, diced into 1/4 inch pieces1 TB canola or vegetable oilSalt and Pepper4 TB brown sugar2 cups chicken stock1 can frozen concentrated apple juiceSweat the jalepenos and onions in the olive oil on medium heat with some salt and pepper to taste. Do not brown these. Add the chicken stock, brown sugar and apple juice and bring to a boil. Let this slowly boil for about 45 minutes, reducing it to about 1.5 cups of liquid.Grill the pork on white coals (or hot gas), about six minutes per side for a total of about 12-14 minutes. It should be about medium - which is FINE in this day and age. Serve as slices on the plate, with sauce poured over the top.You will enjoy this. I guarantee it.





I have been invited by 847badgerfan to come and check out the boards here, just give me some time to catch up and make up some random delicious recipe for consuming during those tailgating and BBQ days.





I was invited too, so before y'all jump me for being a trolling newbie, I just want to say that I'm with badgerfan and hellbent.I like to grill meat and vegetables on my grill out back.  As much as I enjoy dining on the results of my grilling, I think I really just like to relaxation of hanging out in the backyard on a beautiful evening, drinking a beer and excluding myself from the the busy mayem that the rest of the family always has going on.





riding my coat tails............





It's like skiing.





I wasn't invited, but I'm close to being a member of the Big Ten Westand besides, Hooky has shunned me on the Big 12 board





FearlessF wrote: I wasn't invited, but I'm close to being a member of the Big Ten Westand besides, Hooky has shunned me on the Big 12 boardFearless, you are always welcome on the Big Ten Board whether or not Nebraska joins the Big Ten. This would allow you to throw some more of your terrific tailgates and for folks in the Great Heartland of America, too!!!





I appreciate that Gator.Hooky seems bitter about the Big 12 crumbling and wants to blame Nebraska fansI think he's just worried he's gonna miss me





FearlessF wrote: I appreciate that Gator.Hooky seems bitter about the Big 12 crumbling and wants to blame Nebraska fansI think he's just worried he's gonna miss meIt seems a lot of folks over on the Big XII Board are miffed that someone would dare want to leave the Conference. I don't know the full story of Nebraska's history with the Texas schools, but I glean that they would welcome the chance to mix and mingle with other schools in the Heartland. I just wish they would get this thing over with, the suspense is driving me crazy, and I don't really have to be driven quite that far either.





There are gonna be some hurt and bitter feelings for sure, but hurt and bitter is how the conference was formed.Things won't always be rosy in the Big Ten West division either, I'm sure





FearlessF wrote: There are gonna be some hurt and bitter feelings for sure, but hurt and bitter is how the conference was formed.Things won't always be rosy in the Big Ten West division either, I'm sureI just find it interesting that some (not all mind you) Husker fans who are sick of being bullied by Texas, don't seem to understand how little "say" they would have as fledgling members of a conference that already has TWO Texas-like superpowers in it.  If they can't handle the arrogance of Texas, then they're going to be miserable dealing with Michigan.





Badger assures me there are no bullies in the Big Ten





Ha!ole~





utee94 wrote:  If they can't handle the arrogance of Texas, then they're going to be miserable dealing with Michigan. Not if UM continues in their  present trend.But alas they're recruiting Ohio heavily again





Here is a really good blue cheese sauce I made the other day. I served this over finely sliced flank steak, by the way.2 TB Olive Oil1 Large Shallot, finely diced4 Cloves of Garlic, Pressed1/2 cup earthy mushrooms, finely chopped (I use reconstituted morels, but porcini, ******* or even portabellas would work OK)1/2 cup dry white wine (drink the rest!)1 cup light cream (try not to use heavy or half and half - too much fat)1 cup crumbled blue cheese Put the olive oil in a saucepan and heat to almost smoking. Add the shallots for about three minutes, then add the garlic and mushrooms and cook for another three minutes, being careful to not burn the garlic. Add the white wine to deglaze the saucepot and reduce the heat to medium-low. Add the juice from the reconstituted mushrooms (if you reconsituted - if not add about a half cup of beef or veg stock) and cook down for about 10 minutes. Add the light cream and the blue cheese and simmer until the cheese is fully melted. That's probably pretty close to what I did. You can add more or less of anything, but make sure it's all in there in some form. I like my sauce thick.





Very nice Badge, I love a good blue cheese sauce.  I'll try that recipe sometime soon.On a different note...does anyone have a good recipe for some smoked salmon?  I got a few ideas, but was wondering if anyone has done anything that came out really good.  I will be using Alder to smoke with, and have all day to do the cookin.  Any suggestions?






Drew4UTk

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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.






Drew4UTk

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And?Tell us how please.





Caesar Salad DressingThis is a really good one guys. I had help with this one, from a friend of mine who frequented a now-closed steakhouse in Wheaton, Illinois. And who makes a better Caesar salad than a good, old-fashioned steakhouse? I wouldn't know. Try this one out, and serve it over crispy romainne lettuce topped with nice rustic croutons and shredded parmesan cheese. You can also add a little sliced hard boiled egg and sliced anchovies if you dare.THE DRESSING1- 3 oz jar of anchovies3 garlic cloves, peeled, and more if you like up to 5 total1/2 cup of nice extra virgin olive oil1 tsp Grey Poupon (or other fine mustard)1 dash of red wine vinagarfresh cracked pepper1 TB  worchershire sauce1 raw eggAdd the anchovies and garlic to a food processor and pulse to a paste. Add the remaining ingredients to combine and buzz until liquid.That's IT! And it will keep for about a week in the fridge too. Good eats.





Jamaican Jerk Chicken Pasta Toss-1 Red onion chopped-1 Green pepper chopped-tbsp cayenne pepper-2 tbsp ginger-2 tbsp jerk seasoning-1/2 tbsp cinnamon-1/2 tbsp all spice-1/2 tbsp nutmeg-1 1/2 cups olive oil-1/2 cup white vinegar-1/2 cup soy sauce1.) Combine all the ingrediants into a marinade a 1 gallon bag2.) Take 2 pounds of chicken, cut into 1 inch bites3.) Put the chicken in the marinade and put in the fridge overnight4.) The next day take out the chicken and grill in a skillet til cooked through, reserving the marinade5.) Put the marinade in a pot and bring to a boil, then reduce to simmer for 10-15 minues.  With a couple minutes left, add a tbsp of flour to thicken6.) Either prepare veggies of your choice, or as I do use a steam fresh bag of Birds Eye Baby Potato Blend7.) Cook as much thin spaghetti as you desire.8.) Put the chicken, pasta and veggies in a large serving bowl.9.) Using a slotted serving spoon, spoon the marinade over the mixture, letting some of the fluid drain back into the pot10.) Toss, and serve





Is that ground ginger? Also, what spices are in a jerk spice mix?





847badgerfan wrote: Is that ground ginger? Also, what spices are in a jerk spice mix?Dry gingerThyme, crushed red pepper and all spice are the main 3 spices





Gyros:One medium onion6 cloves of garlic2 tb olive oil1 tb ground marjorim2 tsp dried rosemary1 tsp sea salt1 tsp fresh ground black pepper2 lb ground lambThe ground lamb is key. If your grocer doesn't have it, find lamp shank and have it ground. Beef is NOT a substitute for this at all. It doesn't work right.Puree the onion in a food processor and dry it on paper towels. You don't want the moisture so you can even squeeze it out to make it more dry. Mash the garlic with some of the sea salt to make a paste.Add the ground lamb and the rest of the ingredients to the food processor and pulse until you have a paste-like mixture. You want the lamp really finely ground for texture purposes. Do it in batches if your processor is too small, and adjust the mixture as you go if it balls up while you are processing.I used a foil meatloaf pan for this and submerged it in a water bath in a larger foil pan, because I don't have a rotisserie. It worked pretty well. I put it in the oven at 400 for about 45 minutes.After taking it out I let it rest for a bit and then sliced it reallt thin. I then put it on a baking sheet and returned it to the oven to brown it a bit.Serve this with pita, sliced red onion, sliced tomato and some tzatziki sauce. Make sure to put a little oil on the pita and warm it before serving. I serve it in little finger sammitches. Feta cheese is optional too, along with kalamata olives on the side.I have a recipe for the tzatziki sauce if anyone is interested. It's pretty simple too.





Mmm sounds like something I need to try.  Also I'd love the tzatziki recipe.





As crazy as this might sound, I had the best gyro I've ever had at an Italian place in the middle of nowhere in Pennsylvania.Before you question that, know that I spent a week in Greece, and probably ate about 10-15 of them all over the country.





I completely forgot about the Tzatziki sauce guys. sorry about that.I use 1.5 cup of Greek yogurt. You need to put it in a strainer and let it drip in a bowl for a few hours in the fridge. It's too watery otherwise.Grate one small cucumber and strain that as well. You don't want it wet.Make three cloves of garlic into a paste using your knife and some course sea salt.Mince fresh dill, enough for about a tablespoon.Mince fresh mint, enough for about a teaspoon.Combine all ingredients and let set up in the fridge for about two hours or overnight to let the flavors meld.Serve with the Gyros on a warm pita. Garnish Gyros with red onion, tomato, feta cheese and kalamata olives.





OK, so I've got a request for Pho.Pho is a Vietnamese noodle soup by definition. This one is a chicken broth variety, that I learned in California. It takes time, but it's worth it.2 medium onions2 pieces of fresh ginger, about the size of your pointer finger2 TB coriender seeds8 anise stars4 cloves of garlicThe bones, gizzards and other parts of 2 chickens, as available.One whole roasting chicken, cut up into piecesCut the onions into quarters, cut the ginger into small pieces the size of a quarter and rough chop the garlic. You don't have to peel any of this. Put it all on a baking sheet and roast in the oven for about a half hour at 400 degrees.Toast the anise stars and coriender seeds in a pan until you can start to smell them. They are now ready.Put the chicken bones into a stock put and then the chicken. Add the roasted veggies and the toasted spices. For the spices, put them in cheese cloth or a spice ball so it makes straining easier later. Add enough water to cover the chicken by about two inches.Bring to a boil and then simmer for about 4 hours, skimming the fat from the top occasionally. Do not boil - you want a clear broth and simmering will accomplish that.After 4 hours, remove the chicken and reserve. Discard the bones, spices and veggies.Return the strained broth to the stockpot and reduce by 1/3.The broth is now ready.Cook rice noodles to done and transfer the servings to bowls. Add enough broth to the bowls to cover the noodles.Add very thinly sliced raw flank steak to the bowls - make sure to slice on the bias and against the grain or you will not be able to chew it. The broth will cook the steak.Add soy sauce and Asian hot sauce(s) to taste. I like asian hot pepper paste and sriracha with mine.Garnish with fresh cilantro, sprouts, lime slices and jalepeno slices. Add as much to the soup as you like.Like I said, it's a lot of work. It's well worth it if executed properly.





I should note for this that if you wish, you can use the cooked chicken in place of beef for the pho. I like the beef but the chicken is good too.





yer the MAN





Sweet, thanks for posting this bf!





Here's a recipe for butternut squash soup.4 seeded ends of butternut squash (save the non-seeded parts for another use)4 shallots12 cloves of garlic4 TB Balsamic vinegar4 TB Canola or Veg oil3 medium carrots1 medium onion3 stalks of celery2 cups of chicken broth2 cups of whole milkHeavy CreamCanola oil for cookingSalt and fresh black pepperCut the squash at the start of the seed pouch and use a spoon to remove all the seeds and fibers from the pouch, being careful to not penetrate through the bottom of the squash. You should now have a squash bowl. Quarter the shallots. Add one of the quartered shallots, 3 garlic cloves and 1 TB of the balsamic to each "bowl" of squash, on a baking sheet covered with parchmen paper. Add 1 TB olive oil to each bowl, a little on the outside and a little on the inside to coat lightly. Season with salt and pepper and place the baking sheet in a 425 degree oven for about 1 hour until fork tender. Remove and reserve the shallots, garlic and liquids if necessary after cooling and then remove the skin from the squash. Save all of the components.In the meantime, dice the carrots, onion and celery and sautee them in a dutch oven or stockpot with some oil until almost calmelized. Be sure to season along the way with salt and pepper. Once they are almost carmelized, add the chicken stock to deglaze. Bring to a boil and reduce to a simmer. Add the milk and return to an almost boil to scald the milk.Transfer the mixture and the cooked squash and shallots, etc. to a blender, in batches if necessary to avoid an accident, and puree until smooth. Return the puree to the dutch oven and heat until warm enough to serve.Put the finished soup into serving bowls and add a dolup of heavy cream to the top and garnish with fresh parsley or basil. Serve with a garlic toast or croutons.Note - you may adjust for consistency and thickness at the end by either adding more stock to thin the puree or adding a roux to thicken it.





Fish related question.  Is there a rule for what technically qualifies as blackened?





EastLansingAdam wrote: Fish related question.  Is there a rule for what technically qualifies as blackened?Blackening, to me, involves the spices. That's what gets blackened - not the fish itself.I like to use paprika, cayenne, chili powders and peppers for the blackening agents. The mode of heat can vary, but I find cast iron skillets to be your best friend when you are blackening a fish.There is nothing like a good blackened, spicy fish served with a cooling tartar sauce in my opinion.Funny you posted this. I'm going to test a new tuna recipe I came up with tonight. If it turns out good, I'll post it here tomorrow or after dinner tonight.





OK, that's what I thought, but I wasn't sure if blackeneing involved a specific mixture of spices, I see not.





Not to me. I do it to taste.I also like to add dried thyme and oregano to my blackening. I do it all to taste, but I keep track of how much, in case I find something I really like. When I do, I make a big batch and store it in jars for the next time.





OK, so the tuna came out fantastic. I will post the recipe tomorrow. I'm under the Scotch thing now.





This is a recipe for Ahi tuna salad. Serves 2.Fresh field greens or micro-greensToasted sesame seeds to garnishFor the tuna:2 6 oz Ahi tuna steaksToasted sesame oil to lightly coat the tunaWhite pepper, cayenne pepper, sea salt and fresh black pepper to taste, rubbed on tunaSet the tuna steaks on a hot grill and cook 1-2 minutes on each side. Remove from the grill and allow to cool to room temperature before slicing.For the veggies:1 lb of fresh sh1take mushrooms1 large carrot, cut into matchsticks1/2 red onion, diced4 baby yukon gold potatoes, pre-backed and quartered3 cloves fresh garlic, mincedFresh chopped cilantro to taste, plus more to garnish laterThe greens of 2 scallions, chopped finely1 tsp toasted sesame oil2 TB canola or grapeseed oil2 TB lime juicePut the oil in a foil pan and heat on the grill. Add the mushrooms, carrots, potatoes and onions and sweat to almost brown. Add the garlic and sweat some more, about 2 minutes. Add the cilantro and scallions and cook for about a minute more. Add the lime juice and remove from the heat and keep warm.For the dressing:1/2 cup orange juice (fresh if possible)1/4 cup soy sauce (low sodium)1 tsp wasabe mustard1 tsp siracha sauce1 tsp rice vinegar1 TB honey1 tsp toasted sesame oilCombine all the ingredients and stir aggressively to combine.For serving:Cover you serving plate with fresh field greens or micro-greens. Add half of the warm veggies to each plate. Slice the tuna very thin and add half of it to each plate. Add half of the dressing, or to taste, to each plate. Garnish with toasted sesame seeds and more of the chopped cilantro and serve immediately.





 847badgerfan wrote: OK, so the tuna came out fantastic. I will post the recipe tomorrow. I'm under the Scotch thing now. I need some scotch





I busted out the new meat grinder today, and made use of scraps I've been saving to make ground burger meat.Pure awesomeness. I can't wait to eat the burgers tonight.





Someday, off line, I will tell you my grandmothers gravy recipe. It starts with grinding some veal.





Milanese?Do tell.I LOVE Milanese preparation and technique. I think there's a lot of French influence there. Would you concur?





I just returned from a weekend of fishing down in the Gulf. Went down friday morning via Air Tran and returned late last night. We caught lots of red snapper, grouper and at long last 4 amberjack. One of the guys wives fixed the amberjack in an array of spices to include, oregano, allspice, pepper, garlic, italian seasoning, lime juice, cream of tartar, chili pepper, and lord knows what else. She had already begun the preparation when I looked on. She cooked the fish in an open barbeque pit along with corn on the cob, hushpuppies, home made potato salad and San Francisco sourdough bread bought from a nearby bakery. I managed to find some Russian (Georgian actually) lavash flat bread and we buttered it all up. The four of us caught a total of 328 pounds of fish. We were using shad as bait along with shrimp and cut up octopus. The largest fish caught was a grouper weighing in at 51 pounds. The amberjack averaged about 11 pounds each. One of the guys I fish with knew someone over at the University of South Florida who tested one of the fish for oil residue. None was found so we consumed it feeling safe. 





Gator is still living the dream!





FearlessF wrote: Gator is still living the dream!Quite true, but I wish I was able to travel more to football games than fishing with old codgers like myself.  My next trip is later this year where I will be going on a cruise through the Panama Canal visiting Panama and the neighborhood around it.





Bring back some recipes!





Anyone make a Teriyaki Chicken burger they like?  I've had several eatign out that I enjoy, but I tried this one, and for some reason it tasted sort of bland.  I have one I like made with chicken breast, but wondering about one with ground chicken.1.25 lbs ground chicken1.75 cups water1 cup soy sauce1 cup brown sugardash of onion and garlic powderGarnish as desired, but pineapple slices are a must IMO.





What's all the water for?






Drew4UTk

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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?






Drew4UTk

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I'll probably do my standard blue cheese sauce, which is shallots and garlic sauteed in a little butter, followed by a little white wine and whole milk and a tub of blue cheese crumbles. It's good for a lot of things and as long as you simmer it long enough it becomes a spread.





Bought a pair of T-bones today.  Any suggestions?





847badgerfan wrote: I'll probably do my standard blue cheese sauce, which is shallots and garlic sauteed in a little butter, followed by a little white wine and whole milk and a tub of blue cheese crumbles. It's good for a lot of things and as long as you simmer it long enough it becomes a spread.I tried that, although I had no shallots or wine or milk, so the wine became apple cider vinegar and the milk became cream, and it was pretty delicious.





EastLansingAdam wrote: Bought a pair of T-bones today.  Any suggestions?Sorry I missed this over the weekend.Lots of salt and pepper and a hot grill is all you need if the steaks are good ones.Make a nice sauce to your preference. I like a mustard-based sauce for these steeaks, with shallots included in the sauce. Then put some garlic mashed potatoes on the plate, a pile of sauteed garlic, spinach and mushrooms on the side.I also like fries on the side as opposed to the mashed potatoes, but either way is great.





 EastLansingAdam wrote: Bought a pair of T-bones today.  Any suggestions? There are two things I want to do with steaks that I haven't manned up and done.  One is from Alton Brown, who did a show where he cooked steaks directly on the hot charcoals (using a hair dryer to blow away any ash before placing them on the coals).  I thought that would be pretty neat to try.The other is to try this method -
http://www.youtube.com/watch?v=fwdWmVqd5mMBasically slow cook the steak up to the desired temperature and then use a blowtorch to get the nice dark crust.  I have to believe that is the best way to cook a steak.  I'd probably dispense with the sous-vide and just use the oven, as that seems somewhat work intensive.  The blowtorch, however, seems perfect and awesome.





MaximumSam wrote: Basically slow cook the steak up to the desired temperature and then use a blowtorch to get the nice dark crust.  I have to believe that is the best way to cook a steak.  I'd probably dispense with the sous-vide and just use the oven, as that seems somewhat work intensive.  The blowtorch, however, seems perfect and awesome.I had a buddy try that.  He said there wasn't enough difference to try it again.





 EastLansingAdam wrote:  MaximumSam wrote: Basically slow cook the steak up to the desired temperature and then use a blowtorch to get the nice dark crust.  I have to believe that is the best way to cook a steak.  I'd probably dispense with the sous-vide and just use the oven, as that seems somewhat work intensive.  The blowtorch, however, seems perfect and awesome. I had a buddy try that.  He said there wasn't enough difference to try it again. awww disappointment.  Still, using a blowtorch on food is fun in all respects.





Torch works pretty well on fish and shellfish, as well as cheese toppings.





847badgerfan wrote: Torch works pretty well on fish and shellfish, as well as cheese toppings.I'll endorse this, although I haven't done it myself.Made a pretty simple pork tenderloin the other night.  Marinade just had OJ, soy sauce, oil, garlic, rosemary and thyme.Also, I don't think I've shared my sloppy joe recipe on here before.  I don't like to brag about my cooking, I do it for fun, and don't think I hold a candle to some of our more experienced, but my sloppy joes are my one recipe I have had called "the best I've ever had" multiple times...3 lbs ground beef2 chopped onions4 cloves garlicSaute the onions and garlic in oil, add the meat to brown, draining grease.1 can tomato soup8 oz tomato sauce1/4 cup ketchup1/4 cup mustard1 tbsp horseradishsalt and pepper to tasteCombine all of those ingredients in a large pot.Add the browned meat, onion, garlic combination to the pot.Cook over low-medium heat for about 3ish hours, stirring frequently (like every 15 minutes)You can serve immediately, but I think it tastes better, like with most chilis and sauces, if you chill and re-heat later.  I have tried it with a variety of peppers too, for a little bit more kick, but this is the basic recipe my grandma has made for 70 years.





Anyone have a good Hot Wings Recipe? ,I always do Ribs,Steaks,Burgers,Brats or Chili want to do something different alot of the recipes i saw on here looked really good,i just like simple things to Cook for football games though.





I like to grill wings. Much less fat and tons of good flavor.The Buffalo sauce I make is pretty simple - a jar of Franks Red Hot and a stick of butter.Brine the wings for a coule of hours in heavily salted water, in the fridge. Rinse them off with fresh water, and pat them dry. Season with salt and pepper and hit a red-hot grill. Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Serve with Blue Cheese dressing, carrots and celery. It doesn't get any easier and it doesn't get much better.I have a Blue Cheese dressing recipe too, if anyone is interested. Pretty low fat.





EastLansingAdam wrote:I made these last weekend for the night games, and enjoyed them, but they've got a little kick...Pre-Game Night Soak:1/4 bottle Liquid Smoke1 TBS. Garlic Juice1/4 cup Apple Cider VinegarThis was enough for about 12 chicken tenders with plenty to spare.Dry Spices:5 tsp Garlic Salt1 tsp Cayenne1/2 tsp Cumin1/2 tsp Chili Powder1/2 tsp Paprica1/2 tsp Black Pepper1/2 tsp Curry Powder Place ingredients into a Ziplock bag and shake until well mixed. I made it at home, so I used the over broiler, but it can obviously be amended for the grill.  I sprinkled the dry spices on the exposed side and broiled for 9 minutes and then flipped, covered the other side with the dry spices and broiled for another 9 minutes.  I just dipped them in ranch and was ready to go.Bump





847badgerfan wrote: I like to grill wings. Much less fat and tons of good flavor.The Buffalo sauce I make is pretty simple - a jar of Franks Red Hot and a stick of butter.Brine the wings for a coule of hours in heavily salted water, in the fridge. Rinse them off with fresh water, and pat them dry. Season with salt and pepper and hit a red-hot grill. Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Serve with Blue Cheese dressing, carrots and celery. It doesn't get any easier and it doesn't get much better.I have a Blue Cheese dressing recipe too, if anyone is interested. Pretty low fat.Thank You,sounds easy instead of throwing them in oven at the end,Could you put the sauce in a Slow Cooker and finish that way ? P.S. ill be using Ranch Dressing since Blue Cheese  seems to trigger my Gag reflex





847badgerfan wrote:Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Grill for 20 minutes, then bake for 20 minutes?  That seems like they'll be burned by the end of that.





I'm gonna try and make tamales tomorrow.  Anyone have a good source for fresh lard?





EastLansingAdam wrote: 847badgerfan wrote:Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Grill for 20 minutes, then bake for 20 minutes?  That seems like they'll be burned by the end of that.You'd be surprised. I do this all the time and they come out nice and crisp, but not burned.





MaximumSam wrote: I'm gonna try and make tamales tomorrow. Anyone have a good source for fresh lard?I never used it so I don't have a clue. Maybe try the butcher?





polyol wrote:Is this one of those BBQ threads I have been hearing about?I really enjoy a dry rub on my baby back rids...here is the recipe.1/3 cup Brown Sugar2 tbsp paprika 2-3 tbsp's salt2 tbsp's chili powder1 tbsp onion powder1 tbsp brown mustard2tsp's lemon pepper2tsp's cumin1/2tsp chyanne1 tbsp basile1 tbsp tyme1 tbsp oraganoAll the herbs I like fresh and chopped fine.  Just combine all components and rub it on ohh say 2-3 good size racks.  I also like to remove the membrane that is found on the underside of the ribs...it allows the spices to soak in better.  Put it on the BBQ SUPER HOT...for 3 min on each side...then I like to place them on the hotdog grill up top and turn the heat completley down...sometimes I only run 2 of the 3 burners on low.  Cook for 1hour at the low temp...let me tell you BEST damn ribs EVAR!!!Sounds great,just one question Surgar tends to burn easy ,does the Brown surgar Burn if cooked for the entire duration?





847badgerfan wrote: EastLansingAdam wrote: 847badgerfan wrote:Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Grill for 20 minutes, then bake for 20 minutes?  That seems like they'll be burned by the end of that.You'd be surprised. I do this all the time and they come out nice and crisp, but not burned.Alright I'm combining my recipe with your cooking suggestion tonight.





Turned out perfect, I was wrong to question the cook time.





Excellent news ELA. Glad you liked them.





Well, I wouldn't go that far, but the problem was not in the method.





I stumbled upon a pretty good gameday breakfast-type thing. 1 pound ground sausage2 packages cream cheeseAbout half a package of frozen home friesAbout a quarter cup of diced onionQuarter cup of diced green pepperHalf a small can of diced mushroomsShredded colby jack cheeseGarlic powder2-3 cans of pillsbury croissantsmix up the sausage, cream cheese, home fries, onion, green peppers, mushrooms into a filling like consistency. Add garlic powder to taste.  Fill the unbaked croissants and bake until golden brown. Take them out and sprinkle with shredded cheese. Bake again for a couple minutes to melt the cheese and then serve. Thank me later.





Hey Adam,Do you think your sloppy joe recipe would work with ground turkey instead of ground meat?





I would think so, but I've never done a substitution before.  IMO, and maybe it's just mental, ground turkey doesn't absorb flavor as well as ground beef does, so that might be a difference in a slow cook recipe like this, but I'm not sure.





buckeyecraaazy wrote: Hey Adam,Do you think your sloppy joe recipe would work with ground turkey instead of ground meat?It will work, but it won't be very flavorful.Use ground sirloin if you want to be very lean. Better protein than turkey.That breakfast dish looks good, but it's one of those that you eat and then don't  eat the rest of the day, it seems.





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.





Making my last ribs of the "summer" tomorrow.Making chili tomorrow to eat Sunday.Figured that would be a fitting transition from summer to fall.





With beans of course





MrNubbz wrote: With beans of courseAs a side for the ribs?  I'll consider it.






Drew4UTk

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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!






Drew4UTk

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medinabuckeye1 wrote: I made a reduced fat Chili flavored soup (with beans) today because my dad has a heart condition. Would anyone be interested in moderately healthy recipes on this thread?I fixed your post for you.And yes, all recipes are welcome and like Max said, as long as you have tested them and they were good, bring it on.





Jalapeno Cornbread:This goes great with Chili (with or without beans).  Or, as 847 would say, this goes great with either Chili or Chili flavored Bean Soup. 4 boxes of cornbread muffin mix1 cup milk4 eggs1 can whole kernel corn1 can creamstyle corn1 red pepper (or part of one)1 green pepper (or part of one)1 Jalapeno Pepper (or two, depends how hot you want)Mix the cornbread mix, the milk, the eggs, the whole kernel corn (drained), and the creamstyle corn.  Use this to make some plain cornbread.  I make about 48-72 plain mini-muffins.  While you are waiting for that to bake, cut up the red, green, and jalapeno peppers.  Add in the red and green peppers and make some more.  Add in the Jalapeno and make some of the Jalapeno cornbread.  If you want Jalapeno cornbread only, you will need more jalapenos.  Also, if your audience likes things that spicy you can mix in all or part of a can of diced chilies.  Usually at least some people will want plain cornbread with their chili (or chili flavored bean soup) which is why I usually make it this way.  One tip that works well:  I usually make the plain cornbread in mini-muffins.  Then I make the pepper cornbread in regular sized muffins.  Finally, I make the jalapeno cornbread in the square muffin pan that I have.  That way it is easy to tell which is which.  That is really important if some people don't like hot stuff.  I find this is a great compromise to make if some of your tailgaters don't like really hot chili.  You can dial back your chili a little bit and offer jalapeno cornbread to the people that want it hotter.  Also, the plain cornbread neutralizes the spicier chili as well. 





Buckeyes:I'm really surprised this hasn't been posted yet.  These are a great desert if you are a Buckeye fan.  I suppose you could make them when you are playing the Buckeyes (I cooked Duck when we played Oregon a couple years ago). 3 cups creamy peanut butter1 1/2 sticks of softened butter2 lbs (one bag) of powdered sugar16 oz (1 package) of chocolate barkMix the PB, butter, and sugar then form into small balls.  I have found that you have to press them and it helps A LOT to coat your hands with powdered sugar (it keeps the PB mixture from sticking to your hands).  Melt the chocolate in a double boiler (or two pans placed together to form a double boiler)Use toothpicks to dip the PB balls in the chocolate covering all but a small circleChill overnight. 





Is anyone interested in learning how to cook?  I'm always far less interested in actual recipes than the actual technique used to make a dish.  For example, one of my favorite things is baked chicken thighs.  Put some chicken thighs in a pan (skin side up), splash on some olive oil, salt, and pepper, then put in a 400 degree oven until done (usually about 45 minutes).  You can't get simpler, but the combination of chicken and salty, crispy chicken skin is pretty great.





MaximumSam wrote: Is anyone interested in learning how to cook?One of my favorite chefs - Ohio's own Michael Symon - has a great saying:"You can learn a recipe and make a great dish, but you can learn a technique and make a hundred great dishes."That's how I roll, so yes. I'm with you.





 medinabuckeye1 wrote: Buckeyes:I'm really surprised this hasn't been posted yet.  These are a great desert if you are a Buckeye fan.  I suppose you could make them when you are playing the Buckeyes (I cooked Duck when we played Oregon a couple years ago).  3 cups creamy peanut butter 1 1/2 sticks of softened butter 2 lbs (one bag) of powdered sugar 16 oz (1 package) of chocolate bark  Mix the PB, butter, and sugar then form into small balls.  I have found that you have to press them and it helps A LOT to coat your hands with powdered sugar (it keeps the PB mixture from sticking to your hands).  Melt the chocolate in a double boiler (or two pans placed together to form a double boiler)Use toothpicks to dip the PB balls in the chocolate covering all but a small circleChill overnight.  I tasted these a few weeks back in Lincoln at an outstanding tailgate partyvery tasty!





 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. where and when?





Seriously, we should figure out how to do that sometime.





someplace outside with plenty of room and plenty of electric hook upsI'm suggesting early September for non-conference games and good weatherbring my chairs!





Why non-conference?I'll be in Lincoln next year to see Big Red, although they will be wearing all white.





conference games are too important





so...Anyone have anything special planned for cooking this weekend?I've got some veal that I want to do, and I'm thinking about a vesuvio or some variety of that. I love lemon, garlic and capers together and that may be the ticket. Not sure yet.I also want to do some burgers. I'm thinking of getting some utility ribeye meat to grind up along with a half brisket and some skirt steak I have in the freezer.





847badgerfan wrote: so...Anyone have anything special planned for cooking this weekend?I've got some veal that I want to do, and I'm thinking about a vesuvio or some variety of that. I love lemon, garlic and capers together and that may be the ticket. Not sure yet.I also want to do some burgers. I'm thinking of getting some utility ribeye meat to grind up along with a half brisket and some skirt steak I have in the freezer.I'm mulling it over.  Going to cook Saturday with a buddy - looking for suggestions.  For your burgers, try some miso as a seasoning.





 847badgerfan wrote:  MaximumSam wrote: Is anyone interested in learning how to cook? One of my favorite chefs - Ohio's own Michael Symon - has a great saying:"You can learn a recipe and make a great dish, but you can learn a technique and make a hundred great dishes."That's how I roll, so yes. I'm with you. I plead ignorance here, what do you mean by learn a technique?





jhetfield99 wrote: I plead ignorance here, what do you mean by learn a technique?One example would be learning how to sautee properly. By that I mean the type of cookware that's appropriate, the type of fat (butter, oil, nothing) to use, basting, etc.





MaximumSam wrote: For your burgers, try some miso as a seasoning.Talk to me about miso. There are lots of different kinds, right?





Speaking of learning to cook... this is a must to have. Not a recipe book - this tells you what goes with what. For example, garlic and ginger are a perfect marriage. You gotta have this if you are learning to cook. I love it and use it constantly.
http://www.amazon.com/Flavor-B...e/dp/0316118400#_Good gift...





847badgerfan wrote: MaximumSam wrote: For your burgers, try some miso as a seasoning.Talk to me about miso. There are lots of different kinds, right?There are.  I have a buddy who cooks on a fancier level than I do, but he made some burgers that were the best I've ever tasted.  He used a mix of a ground beef, short ribs in the food processor, pork fat, and miso.  He won't tell me exactly how he made them, as he wanted to open his own restaurant, but he used red miso.  It''s very salty so you have to be careful on the amount use and how much salt you use.  But dag they were good.





847badgerfan wrote:Speaking of learning to cook... this is a must to have. Not a recipe book - this tells you what goes with what. For example, garlic and ginger are a perfect marriage. You gotta have this if you are learning to cook. I love it and use it constantly.
http://www.amazon.com/Flavor-B...e/dp/0316118400#_Good gift...That does sound good.  I have a zillion books but the ones I use most are America's Test Kitchen, a couplke books by Rick Bayless, and On Food and Cooking by Harold McGee.





Do you have the Julia Child Bible?Mastering the Art of French Cooking?That's technique. For aspiring cooks, it's a must.





I love French cooking and I love that book.





I use it constantly. It's amazing that it's about 50 years old.Other books I consider a must are from Michael Symon, Michael Chiarello, Le Cordon Bleu, Jonathan Waxman and Wolfgang Puck.And that Flavor Bible, of course.I've probably got 100 books.





847badgerfan wrote: Do you have the Julia Child Bible?Mastering the Art of French Cooking?That's technique. For aspiring cooks, it's a must.Don't have it but it's on the list of books to get.  I'm a big fan of the Test Kitchen series, because I like reading about recipes way more than actually using recipes.  When I understand why a particular ingredient is useful, I'm much more likely to go out of my way to get it and use it.





I've got another tip, for those of you who use ovens alot.I've got a higher-end GE (if there is such a thing) and whenever I preheat it, it's never right when it says it is.I bought a magnetic thermometer and stuck it inside, and I was shocked to find out that when the oven said it was a 450, it was at 350!It's also off temperature, up or down, depending on the setting. 180 means 205 in my oven, while 500 means 460.Until I can buy a Viking, this is what I deal with.Moral of the story is to go spend $10-15 at Williams Sonoma or Sur Le Table and get a thermometer so you can quit wrecking your food.





that's why the disclaimer on the box.............ovens may vary





Trying to make pozole.  First challenge was finding lime for the field corn.  Three Mexican grocery stores later, I found it, and now my house smells pretty freaking great.  Haven't put in the pig's feet yet, though.





Sounds good Max.I roasted some corn on the grill for one of my dishes yesterday. Here is the recipe:18 ears of corn2-1.5 lb lobster tails4 TB butter1 cup half and half2 TB smoked paprika1 tsp sugar1/2 tsp celery salt1 TB garlic powder1 tsp onion powderfreshly ground sea salt and pepperRoast the corn on the grill until done, and not burning inside. In the meantime, steam the lobster tails in a pan suitable for the grill, or in a foil pan, for about 10 minutes.Remove the husks from the corn, and reserve 12 ears.Add 2 TB butter to a sauce pan and melt it. Add the corn from 6 ears. Add salt and pepper, 1 TB paprika, the sugar, the celery salt, the onion powder and the garlic. Stir until combined and when hot, add the half and half. Bring to a boil then simmer to reduce by about a third.Pour the mixture into a blender and puree until smooth. Set aside.Cut the lobster into about 1/2 inch cubes. Add 2 TB butter to a skillet and melt it. Add the rest of the corn, lobster and paprika, season to taste, and stir to combine until warm. Add the reserved puree and stir to combine.Serve RIGHT NOW!Damn, it was good. The only side dish I made without a recipe and it went over the best.





The pozole was erm interesting.  I'm not sure if I got the right consistency for the hominy.  I boiled it in lime solution and rinsed off the coat, but despite simmering for hours, it never got that creamy texture that beans get.  Of course, I don't know what consistency hominy gets too, so maybe that's the best it gets.  It sure smelled wonderful.  Anyways, after treating the corn and simmering until tender, I put in a pound of pig's feet and a pound of pork shoulder and some garlic, and let that simmer until tender.  Once there, I hydrated 4 puya peppers and 4 guajillo peppers and then blended them up and strained them into the soup.  I let that come together, then it was ready to serve.  I served it with some pickled onions I made on Thanksgiving, as well as some crema, which is sort of a tangy sour cream.  The toppings really came together well with the pozole, but I didn't think the pozole itself was quite good enough.  I think I had too much corn v. meat.





Try it again because it sounds amazing if done right.





847badgerfan wrote: Sounds good Max.I roasted some corn on the grill for one of my dishes yesterday. Here is the recipe:18 ears of corn2-1.5 lb lobster tails4 TB butter1 cup half and half2 TB smoked paprika1 tsp sugar1/2 tsp celery salt1 TB garlic powder1 tsp onion powderfreshly ground sea salt and pepperRoast the corn on the grill until done, and not burning inside. In the meantime, steam the lobster tails in a pan suitable for the grill, or in a foil pan, for about 10 minutes.Remove the husks from the corn, and reserve 12 ears.Add 2 TB butter to a sauce pan and melt it. Add the corn from 6 ears. Add salt and pepper, 1 TB paprika, the sugar, the celery salt, the onion powder and the garlic. Stir until combined and when hot, add the half and half. Bring to a boil then simmer to reduce by about a third.Pour the mixture into a blender and puree until smooth. Set aside.Cut the lobster into about 1/2 inch cubes. Add 2 TB butter to a skillet and melt it. Add the rest of the corn, lobster and paprika, season to taste, and stir to combine until warm. Add the reserved puree and stir to combine.Serve RIGHT NOW!Damn, it was good. The only side dish I made without a recipe and it went over the best.Badge, this sounds amazing, but I'm trying to imagine what kind of dish it is.  With the half and half and puree, was it a bisque?






 

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