recipe sharing :)

Orema · 01-06-2016, 08:12 PM

Quote:

Originally Posted by Chad

Buddy do you have a smoker or grill?

I have both.

Quote:

Not sure I want my secrets out in the world but I can help you.

C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

Chad · 01-06-2016, 08:37 PM

Okay, I had to get the laptop out.
Pork Ribs - baby back or Saint Louis style

Marinate the ribs overnight in anything similar to the following;
Apple cider vinegar
Soy sauce
Worcestershire sauce
Salt
Pepper
Chili powder
Lime juice
Some people add garlic or brown sugar but use the spices that you like.
Seasoning should be light and not overpower the meat.

Next day
Wrap in foil with marinate juice and cook in the oven for about 1.5 hours on 200 degrees

Next light coals on grill and add wet wood chips
place ribs (still in foil but open) on cool side of grill for about 2 more hours. Base with favorite sauce.

Let me know if I need to clarify anything.
If you have a smoker then you can skip the oven step and place the ribs in the smoker.

Chad · 01-06-2016, 08:44 PM

Quote:

Originally Posted by Orema

I have both.

C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

Haha! Orema you are a funny lady! Grill masters are very secretive.

homoe · 01-06-2016, 08:58 PM

Quote:

Originally Posted by Orema

I have both.

C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

Orema, perhaps you've missed your calling! I get the feeling you would make a wonderful Chef

Orema · 01-06-2016, 09:10 PM

Quote:

Originally Posted by homeo

Orema, perhaps you've missed your calling! I get the feeling you would make a wonderful Chef

I don't have the patience, talent, confidence or arrogance to be a chef

but I thnk I would have been a good sous chef.

Methinks Chad may be a secret chef after reading some of his posts on the meals he makes.

Chad · 01-07-2016, 07:53 PM

Quote:

Originally Posted by Orema

I don't have the patience, talent, confidence or arrogance to be a chef

but I thnk I would have been a good sous chef.

Methinks Chad may be a secret chef after reading some of his posts on the meals he makes.

No secret chef here Orema. Haha! I am a biologist. I just like homemade food.

RanchHand · 01-07-2016, 09:23 PM

I'm off to the coast this weekend for fresh crabs. I'll be making garlic crab served on top of home made pasta.

1-2 crabs. Boil first, clean, divide into sections.

In a large skillet, bring olive oil and two tablespoones of unsalted butter to the temp to saute garlic for a few minutes. Place crab(s) into the skillet, sauce for a few minutes. Add pasta and serve in a large plater.

Great way to thank everyone that helps me out on the "Back 40" ranch.

I saw this on a cooking show

Yummy!

kittygrrl · 01-07-2016, 11:15 PM

hey...I may come to love this thread...

Chad · 01-09-2016, 07:43 AM

I had a thought about smokers. When I smoke meat I put beer or water in the smoker to keep the meat moist. I wonder if anyone has tried putting herbs in the water and if so did it flavor the meat?

Logicaly · 01-06-2016, 09:12 PM

Use any cut of meat you prefer for this, but keep in mind that the tougher the better in this sort of situation. When I say tougher, I mean a lean cut, as little fat as possible. I like to use Chuck.

So you have your meat, it can be frozen or thawed, entirely up to you, I drop it in still frozen. So just toss that bad boy right on into the crock pot. I then take 6 of the Extra Large Beef Bouillon Cubes and crumble them up over the top of the roast, and along the sides. I add a little bit of salt and pepper as well to the top of the meat, and some garlic powder and onion powder.

Keep in mind, there is no exact measurement on how much of each spice to add, everyone's taste is different, and I just don't operate that way when I cook.

Moving along, you have all the seasonings in there, so let's add in some vegetables, chop up some potatoes of your choice, I like the smaller types, they cut up easier. Add in some carrots, some onions, really any vegetables you enjoy. Stay away from broccoli though, it turns into a very ugly, tasteless mush when slow cooked.

Final step, pour in one bottle of water. I usually just grab a bottle of water like Aquafina, or whatever I happen to have available, and pour that in over the meat, and into the sides of the crockpot. This is all the water you will need.

Set your crockpot to cook on high for about 6-7 hours depending upon how slow your crockpot cooks, then enjoy. You can use the water with the fat trimmings to make your own home made gravy as well if you want.

deathbypoem · 01-07-2016, 12:41 PM

Fry Bread
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups vegetable oil for frying

Chili
1 pound ground beef
1 can (15 oz.) kidney beans, rinsed
1 packet (1.5 oz) low salt taco seasoning mix
3/4 cup water
4 Tablespoons tomato paste

Toppings:
cheddar cheese, shredded
lettuce, chopped
onions, diced
tomatoes, diced

Directions
1. Mix flour, baking powder, and salt in a mixing bowl.
Add milk. Mix together to form dough.
Kneed on lightly floured surface for five minutes or
until smooth ball forms. Let dough rest.

2. Brown beef in skillet. Drain. Add taco seasoning and water to skillet
and stir into the beef. Cover and simmer on low heat about 10 minutes.
Add drained kidney beans and tomato paste.
Stir well. Keep covered on low heat stirring occasionally

3. Cut ball of dough in half.
With hands or rolling pin, flatten the dough.
It should look like pizza dough and be about 1/2 inch thick.

4. In separate skillet, heat vegetable oil.
Gently place flattened dough one at a time into the hot oil.
Cook dough for about one minute or until it just begins to turn golden brown. Using tongs, turn the dough over and cook the other side 30 seconds to a minute. Place on paper towels to drain excess oil.

5. While fry bread is hot, top with warm chili, cheese,
lettuce, onions, and tomatoes.

01-07-2016, 09:23 PM	#7
RanchHand Junior Member How Do You Identify?: Gender Fluid Join Date: Dec 2015 Location: "On the Back 40" Posts: 42 My Photo Gallery Thanks: 23 Thanked 109 Times in 27 Posts Rep Power: 788327	Fresh Garlic Crab I'm off to the coast this weekend for fresh crabs. I'll be making garlic crab served on top of home made pasta. 1-2 crabs. Boil first, clean, divide into sections. In a large skillet, bring olive oil and two tablespoones of unsalted butter to the temp to saute garlic for a few minutes. Place crab(s) into the skillet, sauce for a few minutes. Add pasta and serve in a large plater. Great way to thank everyone that helps me out on the "Back 40" ranch. I saw this on a cooking show Yummy!

01-07-2016, 11:15 PM	#8
kittygrrl Infamous Member How Do You Identify?: witchy Preferred Pronoun?: gf Relationship Status: the Sun is in Scorpio, while Venus is also in Scorpio. Mars is in Sagittarius, Jupiter is in Cancer Join Date: Nov 2009 Location: in the wild mushrooms Posts: 9,708 My Photo Gallery Thanks: 21,715 Thanked 22,141 Times in 7,212 Posts Rep Power: 21474861	hey...I may come to love this thread... __________________ "We're nine meals from anarchy"" Lewis

01-06-2016, 09:12 PM	#10
Logicaly Member How Do You Identify?: Transgender Male Preferred Pronoun?: Male Relationship Status: She is the gamer girl to my gamer boy Join Date: Nov 2009 Location: California, Bay Area Posts: 683 My Photo Gallery Thanks: 395 Thanked 1,742 Times in 513 Posts Rep Power: 8641139	Quick N' Easy Roast Use any cut of meat you prefer for this, but keep in mind that the tougher the better in this sort of situation. When I say tougher, I mean a lean cut, as little fat as possible. I like to use Chuck. So you have your meat, it can be frozen or thawed, entirely up to you, I drop it in still frozen. So just toss that bad boy right on into the crock pot. I then take 6 of the Extra Large Beef Bouillon Cubes and crumble them up over the top of the roast, and along the sides. I add a little bit of salt and pepper as well to the top of the meat, and some garlic powder and onion powder. Keep in mind, there is no exact measurement on how much of each spice to add, everyone's taste is different, and I just don't operate that way when I cook. Moving along, you have all the seasonings in there, so let's add in some vegetables, chop up some potatoes of your choice, I like the smaller types, they cut up easier. Add in some carrots, some onions, really any vegetables you enjoy. Stay away from broccoli though, it turns into a very ugly, tasteless mush when slow cooked. Final step, pour in one bottle of water. I usually just grab a bottle of water like Aquafina, or whatever I happen to have available, and pour that in over the meat, and into the sides of the crockpot. This is all the water you will need. Set your crockpot to cook on high for about 6-7 hours depending upon how slow your crockpot cooks, then enjoy. You can use the water with the fat trimmings to make your own home made gravy as well if you want. __________________ ~Logicaly~ Geeky guy extraordinaire Always and Forever

01-07-2016, 12:41 PM	#11
deathbypoem Senior Member How Do You Identify?: Poetically versed to breathe only truth and bleed certainty Preferred Pronoun?: Kane Relationship Status: Married to Chefnaction Join Date: Nov 2009 Location: Finally, home Posts: 1,987 My Photo Gallery Thanks: 5,900 Thanked 4,733 Times in 1,583 Posts Rep Power: 21474853	Navajo Tacos Fry Bread 1 1/4 cup flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 2 cups vegetable oil for frying Chili 1 pound ground beef 1 can (15 oz.) kidney beans, rinsed 1 packet (1.5 oz) low salt taco seasoning mix 3/4 cup water 4 Tablespoons tomato paste Toppings: cheddar cheese, shredded lettuce, chopped onions, diced tomatoes, diced Directions 1. Mix flour, baking powder, and salt in a mixing bowl. Add milk. Mix together to form dough. Kneed on lightly floured surface for five minutes or until smooth ball forms. Let dough rest. 2. Brown beef in skillet. Drain. Add taco seasoning and water to skillet and stir into the beef. Cover and simmer on low heat about 10 minutes. Add drained kidney beans and tomato paste. Stir well. Keep covered on low heat stirring occasionally 3. Cut ball of dough in half. With hands or rolling pin, flatten the dough. It should look like pizza dough and be about 1/2 inch thick. 4. In separate skillet, heat vegetable oil. Gently place flattened dough one at a time into the hot oil. Cook dough for about one minute or until it just begins to turn golden brown. Using tongs, turn the dough over and cook the other side 30 seconds to a minute. Place on paper towels to drain excess oil. 5. While fry bread is hot, top with warm chili, cheese, lettuce, onions, and tomatoes. __________________ I need your grace To remind me To find my own

01-06-2016, 08:37 PM	#2
Chad Infamous Member How Do You Identify?: OFOS Stone butch Preferred Pronoun?: He Relationship Status: Loved Caregiver Join Date: Dec 2009 Location: Texas Posts: 6,164 My Photo Gallery Thanks: 11,746 Thanked 20,312 Times in 5,677 Posts Rep Power: 21474858	Okay, I had to get the laptop out. Pork Ribs - baby back or Saint Louis style Marinate the ribs overnight in anything similar to the following; Apple cider vinegar Soy sauce Worcestershire sauce Salt Pepper Chili powder Lime juice Some people add garlic or brown sugar but use the spices that you like. Seasoning should be light and not overpower the meat. Next day Wrap in foil with marinate juice and cook in the oven for about 1.5 hours on 200 degrees Next light coals on grill and add wet wood chips place ribs (still in foil but open) on cool side of grill for about 2 more hours. Base with favorite sauce. Let me know if I need to clarify anything. If you have a smoker then you can skip the oven step and place the ribs in the smoker.

01-09-2016, 07:43 AM	#9
Chad Infamous Member How Do You Identify?: OFOS Stone butch Preferred Pronoun?: He Relationship Status: Loved Caregiver Join Date: Dec 2009 Location: Texas Posts: 6,164 My Photo Gallery Thanks: 11,746 Thanked 20,312 Times in 5,677 Posts Rep Power: 21474858	I had a thought about smokers. When I smoke meat I put beer or water in the smoker to keep the meat moist. I wonder if anyone has tried putting herbs in the water and if so did it flavor the meat?