Author Topic: Favorite Recipes :) (Read 553 times)

krazyhorse · « **on:** February 05, 2003, 09:20:08 AM »

ok here is one of mine,, smoked salmon, 4lbs salmon , clean thoughourly brine with lemon juice for 2 hrs remove from brine store in container over night, lightly season with crushed garlic and onion, smoke(yes you will need a smoker for this one) 4 hrs i prefer a mix of hickory and white oak for this one. serve with angel hair pasta with alfredo sauce, for a drink i prefer a good quality cabernet sauvigon

Gunthr · « **Reply #1 on:** February 05, 2003, 09:34:34 AM »

Luftwaffe Schweinefleisch-Rippen

Assemble in a crockpot:

In the bottom, peppered Country Pork Ribs

Add a large can of drained sourkraut - dump over ribs

Add quartered potatoes

Add quartered cabbage

Add water to cover all, and let it rip.

Good with beer.

krazyhorse · « **Reply #2 on:** February 05, 2003, 11:41:29 AM »

hey gunthr have tried it with beer over instead of water:)

wingmanI · « **Reply #3 on:** February 05, 2003, 11:44:20 AM »

sounds good to me krazyhorse.

WingmanI

hawk220 · « **Reply #4 on:** February 05, 2003, 11:48:02 AM »

Hey you guys from the South.. if its one thing us Yankees can't get to taste good is BBQ...our idea is toss some meat on the fire and open a bottle of sauce from the market.. I've heard the good BBQ is in the south..any good recipies for this?

Batz · « **Reply #5 on:** February 05, 2003, 11:54:02 AM »

Gunthr I make the same thing but with hard cider. Its a little sweet so it goes well with the sourkraut.

krazyhorse · « **Reply #6 on:** February 05, 2003, 11:58:35 AM »

actually for bbq pork i will take a big ole boston butt,/use a rub of black pepper, garlic powder, paprika,onion powder.and salt, then rap in tin foil over nite, (nuther smoker recipe) then in the morning foire up the smoker using hickory only with the pork, 190 for about 1 hour per pound, when done chop heavlily with a couple good knives serve on buns. sauce i use is a 1 cup vinager, 1 cup tomato ketchup , 1 tbls salt , 1 tble spoon garlic powder, 1 tbls onion powder/ now i use a blender to mix them up,if to thick thin with water, it has a good flavor with the pork.

midnight Target · « **Reply #7 on:** February 05, 2003, 12:03:30 PM »

Used to have a great Cioppino recipe, but I can't find it. Anyone??

Drifter1234 · « **Reply #8 on:** February 05, 2003, 01:21:50 PM »

Krazyhorse,

Here is a link for your BBQ.

http://www.buttrub.com

Drftr

Gunthr · « **Reply #9 on:** February 05, 2003, 01:44:25 PM »

Quote

hey gunthr have tried it with beer over instead of water - Krazyhorse

You know, after all the brats in beer I've had, you'd think I would've, but I haven't had it that way - not yet anyway.

Quote

Gunthr I make the same thing but with hard cider. Its a little sweet so it goes well with the sourkraut. - Batz

Pork goes good with sweet, also, so it sounds good... will try it with hard cider. Do you make your own hard cider or buy it? If you make it, give recipe please.

Nifty · « **Reply #10 on:** February 05, 2003, 02:23:08 PM »

one of my fav recipes is lots of beer, lots of women and a bed!

seriously, though, teriyaki anything.

soy, sake, brown sugar, and ginger and mix it together as a marinade, glaze or a dipping sauce. Btw, I don't really measure it. just kinda do it.

Pineapple juice can be added for those who like a little extra tang to it.

Marinate meat in it overnight (up to 3 days if you so desire.)

Reduce the mixture to use as a sauce, or reduce even more for a glaze. Hell, I've even used it to make cheesesteaks.

Add some green onions and extra brown sugar for a dipping sauce for fried (or steamed) wontons. (I said wontons! not Wotans! err, Batz, or whoever the hell he is now!)

krazyhorse · « **Reply #11 on:** February 05, 2003, 04:17:57 PM »

i also like deep fried turkey it does taste better in penut oil however i have a couple freinds that are allergic to peanuts so i use veggie oil,, as far as smoked turkey try this, 1 turkey 1 bag apples , cut apples and mix with cinnimon yor pref as to amount ,ok now cook the apples and cinomin on stove top , small frying pan, allow to cool in fridge till cold stuff turkey with apple mix then , baste turkey in apple suace ..your brand, wrop in tin foil breast down, smoke for aproxx 8 hrs at 210 F, i use oak with a bit of mesquite for this one, no need tyo have a carving knife it will pull apart very easily:)

wingmanI · « **Reply #12 on:** February 05, 2003, 08:38:22 PM »

BarB.Q Duck is one of my favorite.

Take a couple of mallard breast and grill them with your favorite seasoning. top it off with a bottle of your favorite sauce.

WingmanI

-ammo- · « **Reply #13 on:** February 05, 2003, 09:34:38 PM »

BROCCOLI SALAD

2 bunches fresh broccoli
½ cup golden raisins (optional)
10 slices bacon, cooked and chopped
2 bunches green onions, chopped
3 oz of walnuts or pecans, chopped
¼ to ½ cup of sunflower seeds

DRESSING:

1 cup mayonnaise
½ cup sugar
¼ cup apple cider vinegar

Mix dressing well, set aside briefly while you break the broccoli flowerettes into bite size pieces and chopping the tender parts of the stems as well. Add the broccoli to the dressing. Add the remaining ingredients andd mix well. Best served chilled but is good at room temp too.

Very good side dish, goes well with BBQ ribs-

Cut spare ribs so they fit into a large sauce pan. Mix 50% vinegar and water and boil ribs for 45 minutes. Ribs are basically done at this point. Set your charcaol grill (or gas for lamers)

to have a hot fire. Use favorite BBQ sauce or create your own while ribs are boiling. I like to take original Kraft and mix about a 1/3 to a half cup of it with two tblspns of brown sugar, 1/4 cup apple cider vinegar, a dose of your favorite hot sauce ( I love my "Scott's Red Hot BBQ sauce (from eastern NC)), and then some black pepper. Should have a thin viscosity when mixed. Place your ribs on the grill and immediately brush on your sauce on the side facing up. Don't let the ribs stay on that side for more than 4 minutes. Flip them, sauce them, and another 2-4 minutes. Remember that the ribs are already done from the boiling. You just want the BBQ taste and texture. These ribs are so tender that they melt in your mouth. Enjoy your Alabama style BBQ ribs.

For added pleasure with your ribs, coat them with honey or brown sugar and use a propane torch to "crust" them a bit. More work though, and to be honest, the ribs you just prepared are quite tasty.

Hangtime · « **Reply #14 on:** February 05, 2003, 11:43:50 PM »

2 boxes kraft macaroni and cheese, 1/2 diced onion, 1/2 diced green pepper, 3/4 pound lean ground round.

season, stirfry beef and veggies, stir into mac n' cheese. serve in big bowl with spoon.

booorah.