Official "Post Your Favorite Recipes" Thread
Since i love to cook so much, I figured a specific thread that would help everyone by expanding their recipe collection would fit nicely as my first thread. I searched to see if this had already been done, but didn't find anything.
1 boston butt 5-6 lbs
any pork rub
guacamole or fresh avocado
1. Chop the butt down into manageable pieces, I like them a little larger, about the size of a stick of butter
2. Rub down the pork pieces, and either roast covered in the oven at low heat for 2-3 hours, or smoke on the grill for a few hours, until they fall apart when pulling with a fork.
3. Make some pico de gallo, by dicing onion and tomato and cilantro. Its good to let this mixture sit a few hours to let the flavors combine.
4. Heat up your beans.
5. Serve with the rest of the ingredients.
6. You can add or remove whatever, its up to you.
Beans on Toast
2 Slices of bread
1 Can of beans
1. Toast the bread until golden brown :).
2. Heat beans in the microwave.
3. Slap some butter on the toast and stick on the plate.
4. Pour beans over the top!
You can add cheese too if you like!
A Real Man's Jerkey... oops, wrong thread! ;)
AppleisGreat's Manly Jerky Recipe
5Lbs London Broil Steak/Venison Steak
1 Cup Soy Sauce (Kikkoman)
¾ Cup Worchester Sauce (Heinz)
2oz Liquid Smoke (Natural Mesquite Flavor)
¼ Cup Onion Powder
2tbls Garlic Powder
1tbls Chili Powder
1tbls Brown Sugar
1tbls Black Pepper
1tbls Kosher Salt (Non-Iodized)
1tsp Whole Rosemary Seasoning
6whole Fresh Habanera Peppers
5oz Red Hot Sauce
5tbls Dried Cayenne Pepper
1. Prepare meat by cutting into strips ¼” x 1” x 6” (Cut across grain for most tender pieces and stay consistent when cutting for even drying times).
2. Add liquids together and stir.
3. Add spices individually stirring after each one.
4. Cut the stems, leaving the whole pepper in tact, including seeds and then add HOT STUFF (add more or less to liking of taste). Skip this step and continue to step 6 if no spiciness is preferred.
5. Mix ingredients together in a blender until all traces of pepper are gone.
6. Marinate meat strips in Ziploc bags for 24hrs.
7. Place strips of meat onto dehydrator trays being sure they are not touching. (if no dehydrator is present, other drying directions are available online. Results are not the same!)
8. Dehydrate on 155 degrees for 4-10 hours (or until dried to personal preference (refer to individual dehydrator for further instructions)). My rule of thumb is this: Take a piece out and let it cool to room temperature, then attempt to bend it in half. If it bends and doesn't crack, it needs more time, but if it cracks in half, you cooked it too much. If it cracks without breaking, it's just right!
9. About half-way through drying process sprinkle cayenne pepper seasoning (approx. 1tbls per pound) onto meat strips (Skip this step for “Mild” Jerky)
10. Allow jerky to cool to room temperature and refrigerate (or freeze depending on how long it takes to eat small portions) in Ziploc bags.
*edit - this may not be my favorite recipe per se, but definitely my favorite jerky/marinade recipe. The marinade can also be used on any other meat cooked almost any other way (ie: grilled or broiled chicken). Refer to "Man Thread" for pics of done jerky
well, i meant it not to be a thread for your #1 recipe, but more a nice collection of some good stuff. the bean sandwich doesn't sound so appetizing, but to each his own.
drinking orange juice out of a champagne glass
Also very MANLY haha :Shouting:
|All times are GMT -4. The time now is 10:59 AM.|
Powered by vBulletin
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.