What is your favorite recipe?

[Terry]

Fire and meat

combine fire and meat

goes well with cold Budweiser

Cool, Jeremy! There's a "manly" recipe! Suzie, I'm gonna try THIS one tonight? One thing, Jeremy, is it ok to make any substitutions, like say to Miller LIte or Busch Lite, or will that ruin the whole thing?

 

[Suzie Q]

Those look great Jenn. That is the way I make my spaghetti sauce, throw an ingredient in the pot, take a sip of wine, another ingredient , sip of wine!!!

We will all be eating good! maybe someday we could all get together and have a party!!!

 

[Jenn]

Those look great Jenn. That is the way I make my spaghetti sauce, throw an ingredient in the pot, take a sip of wine, another ingredient , sip of wine!!!

We will all be eating good! maybe someday we could all get together and have a party!!!

That's the way I make my 'paskgetee' too! Sometimes I call my boyfriend sluring my words and he usually asks if I've been making paskgetee.

I use Ragu as my base though.

I brown extra lean ground (or buffalo ground) and ground pork together with red wine rather than water or oil. Then add ragu, then start throwing in spices, wine, and fresh vegetables, peppers, mushrooms, wine (grapes!) nunions, fresh maters etc. I start with the intentions of making a small batch and it usually turns into a batch. I let it simmer for a few hours.

 

[Suzie Q]

OMG! Fresh Maters!!! Who got thrown in the pot?

 

[Jenn]

OMG! Fresh Maters!!! Who got thrown in the pot?

You know those ones that sign up but have never posted? Them's the ones.

 

[Terry]

Ok, here goes. I can't even say this is a Nebraska favorite, but I like it and you may too, so don't go EEEEEEEEEEEEEEWWWWWWWWWWWW right off, ok? It's a baloney burger! Start with GOOD ground beef or chuck--I grind my own in the food processor from a chuck roast--then create a 1/4-1/2 pound patty--that's up to you. then set it in the fridge to set up a little and start on the baloney. Oscar Mayer thick sliced stuff works really well, but I have made this with the cheapest sh*t I could buy and it turned out ok also. Anyway, take a small sauce pan and put in a little olive oil, garlic, onions, cumin, and chili powder. Saute the baloney slice (s) in the mixture but don't let them get curly and stuff--just let them pick up the flavor--then back to the burger--season it any way you normally would before putting it on the grill. I use pepper,dry bbq seasoning, a little A-1 sauce and some cajun seasoning.
Put it on the grill and grill to taste. Just before the hamburger is done lightly grill the sauteed baloney on both sides on the grill to add more flavor to it...

Then assemble your burger on a toasted sesame seed bun, add one to two slices of the sauteed, grilled baloney, and some swiss and jack cheese and some lettuce and tomato if desired. Believe it or not, it is really good.
Suzie tells me that barbecue bolo is a favorite in Texas and it is barbecued baloney, so maybe this isn't as weird as most people up in Nebr think it is!

Bon appetit!

 

[Suzie Q]

Mace is going to loooooove that recipe Terry!!!

 

[Angus]

Cool, Jeremy! There's a "manly" recipe! Suzie, I'm gonna try THIS one tonight? One thing, Jeremy, is it ok to make any substitutions, like say to Miller LIte or Busch Lite, or will that ruin the whole thing?

Feel free to substitute a Bud with the beverage of your choice. It might taste as good, it might not, but depending on how many you have, it may not matter!

 

[sharkman]

My question is why go to the trouble to make a great grilled burger then mess it up with some baloney....I guess everybody has thier own tastebuds but that one is a doozie...... it is differant I must say, enjoy

 

[sharkman]

A quick BBQ sauce that really kicks, A bottle of KC Masterpiece thick and spicy BBQ sauce, a bottle of Sweet Baby Rays honey chipotle BBQ sauce, in a large bowl mix them together and add 1/4 cup Dill Pickle juice and a Tbs. Tabasco hot sauce, thats it. This is a great BBQ sauce for ribs, brisket and chicken, It's as close to the Country Tavern BBQ sauce as I can emulate without spending hours or going there and buying it and at $8.00 a pint (for thiers) mine is cheaper. (I like to add a little beer or wine to the bottle after you empty it, put the cap on and shake it up to get all of the sauce out of the bottle. Just be sure to use either beer OR wine, don't mix them up and remember a decent Burgundy or Cabernet red wine is full of flavor so you wont need much to give it a nice flavor) I have several BBQ recipes I will post if anyone wants them. Here in the South BBQ is king but I have been guilty of "learnin" some of my closest friends up North the fine art of BBQ and Smoking. They have become some of the finest students in the art of Outdoor cuisine, now they are buying the finest equipment to perfect thier skills with, last Christmas I took my trailer with two new smokers for my sister and her husband and her best friends family, I have two more to haul this year, its pretty cool.

 

[Jenn]

Liver N Nunions


Soak Liver in beer (I use the cheap MGD stuff) and some garlic powder

Saute your onions in butter with a little bit of salt.

Save your bacon drippings from breakfasts, get it popping hot, dip the liver and in and out, and viola! Most people overcook liver so it gets rubbery but I've had good luck with this method.

 

[sharkman]

Before BBQ or Smoking my meat (he,he,....he,he,he, hey butthead...he said meat) I always wash it in cold water and pat it down to dry, then put a good dry rub on it, there are several good ones out there but a really good, cheap consistant (we drag racers appreciate consistancy) one is from your nearest Dollar store (Dollar,Family Dollar, Dollar Tree, whatever they call it in your nieghborhood) it's Soul Food seasoning, it's got everything a good BBQ rub needs to have, (salt,paprika,garlic&onion powders,black,white and red peppers) it's cheap and already mixed. Rub all the meat on all sides at least 2-3 hrs before grillin', all night wouldn't hurt though. This good ole' Friend of mine in New Iberia, La. told me thirty years ago that the way to make a brisket is," wash it dry it and rub it down, get your fire going and let it die down, put your brisket on, fat side up and close the lid, go to bed, check on it once in the middle of the night and NEVER put a fork in it". LLoyd never made a bad brisket and niether have I, although I have differed some on my techiniqe over the years, the philosophy remains the same. Clean, Seasoned, and Slow Cooked over hot coals, I also use Hickory and Pecan wood which gives it a real nice flavor (one of MY secrets...pecan, I have plenty of pecan wood and it is great to cook with, nice mellow smoke flavor, milder than hickory). Hickory is the best all around for cooking with because it's nice and mild compared to oak or mesquite and it's available everywhere in the North America.

 

[MM]

for those of you who need more fat in your diet:

Bacon Wrapped Chicken

take how ever many chicken breasts you need to serve your family or guest and marinate them over night in Italian dressing and add your favorite spices to the marinade. I use a lot of Italian seasonings (oregano, basil, etc). Cook the bacon about half way to done so that it is still flexible. Wrap the chicken breast with 1-2 strips of bacon, depending on the size and hold in place with a toothpick. Grill em till done. Pour the remaining marinade over it while it cooks. Very Tasty! It also works well with steaks

 

[Jenn]

Armadillo huevos or Armadillo eggs.

Take Jalepeno peppers, make the smallest hole you can and seed. Stuff with cream cheese, regular cheese, shrimp, bacon, then wrap with bacon, secure with toothpick and grill.

 

[sharkman]

Or bacon wrapped Shrimp, Take Jumbo Shrimp tails fresh,peeled and cleaned, slice a large Jalapeno in half, scoop out the seeds place each half over shrimp tails and wrap with hicory smoked bacon, secure with toothpick and grill till' bacon is sizziling and done, These rock dipped in butter.

 

[Nitrohaulic]

No cook here but, we just made our annual 300 mile trek to the Miller Lite Chili Cookoff at Stone Mountain Park in Georgia a couple weeks ago. Besides an outdoor concert, ten bucks gets you the opportunity to try to sample and vote on over 300 chili recipes (notice I said "try", LOL), along with sampling in Brunswick Stew and cornbread divisions. Awesome, awesome, awesome! Worth every mile!

The 2006 Great Miller Lite Chili Cook-Off

 

[DixonFan]

If there is enough interest in this I have the perfect addon that I can implement. Allows you to upload your recipes to a specific forum for people to look at. Let me know if this is something that might peak your interests. I have enclosed a few screen shots of the addon.

 

[Nitrohaulic]

That would be interesting. We can try each other's recipes and those still alive can come back and comment!

 

[sharkman]

that would be cool, looks like a good idea to me.

 

[d'kid]

See what you started Suzie Q....
Cooking with Nitro...

putting my junk food re-cep-peds together where they will make sense...
but the real question is, how many have more than 1 18 or 24 inch woks?
or more than 4 9x11 cake pans, both tin and ceramic?
or yeah, I also bake sugar cookies by the double gross...
lots of young adult men round the cave....

and Kathy hates it when I'm in a baking mood....