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post #1 of 15 (permalink) Old 09-28-2005, 10:53 AM Thread Starter
phil-osepher
 
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Cooking Section?

What about a cooking section? Ya know, where we can discuss BBQ recipies, or favorite ways to cook steak or chicken. Flavors of the month, spices or tips and techniques... Basic "man" stuff!

:ghey

I'll start off...
MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Texas Triple Dip
Categories: Dips, Mexican
Yield: 12 servings

2 c Pace Picante Sauce
2 c Sour cream

MMMMM-------------------------GUACAMOLE:------------------------------
2 lg Avacados, peeled, seeded and
-mashed
4 tb Pace Picante Sauce
2 t Lemon juice
1/2 t Salt

Layer equal amounts of guacamole, dairy sour cream and Pace Picante
Sauce in a clear glass bowl. Serve with tortilla chips or corn chips.

GUACAMOLE: Combine all ingrdients; mix well.


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post #2 of 15 (permalink) Old 09-28-2005, 10:55 AM Thread Starter
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* Exported from MasterCook Buster *

ONO RIBS

Recipe By : The Electric Kitchen; Hawaiian Electric Co., Inc.
Serving Size : 4 Preparation Time :
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds spareribs -- up to 4
2/3 cup sugar
1/2 cup catsup
1/2 cup soy sauce
1/4 cup sherry
2 cloves garlic -- minced
2 tablespoons ginger root -- minced

Place ribs in a large sauce pot; add water to cover ribs. Cover and simmer
for about 1 hour; drain. Combine the remaining ingredients and pour over
ribs. Marinate for several hours, or overnight, in the refrigerator. Reserve
marinade; place ribs on rack of broiler pan. Basting ribs frequently with
marinade, broil 6 inches from unit in electric oven for 10 minutes on each
side. Heat remaining marinade and serve as dipping sauce for ribs.

If desired, marinade can be doubled for extra dipping sauce.

The Electric Kitchen; Hawaiian Electric Company, Inc. 5/01/98

Notes: Downloaded 09/04/98 from http://www.hei.com/heco/ekitchen/9805ribs.html
and formatted for Mastercook by K. Hudson Lipin.

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe For Printing or Saving


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post #3 of 15 (permalink) Old 09-28-2005, 10:55 AM Thread Starter
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* Exported from MasterCook *

Texas-Style Chile Con Queso

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Spice
Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Velveeta cheese
1 can Rotel tomatoes
And green chiles

Cube Velveeta and place in a saucepan. Pour in tomatoes, and stir well.
Heat (or nuke) until smooth, stirring occasionally.

Serve warm with tortilla chips or Fritos for dipping.

Any leftovers will keep in the refrigerator for close to forever, and may
be re-heated as needed as a topping for nachos, spicy cheeseburgers,
cauliflower, whatever.

Kathy in Bryan, TX
From: Kathy Pitts

- - - - - - - - - - - - - - - - - -


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post #4 of 15 (permalink) Old 09-28-2005, 10:57 AM
 
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damn good idea!!
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post #5 of 15 (permalink) Old 09-28-2005, 10:58 AM
 
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wow......how weird......i was thinking of making exact thing like this last night so we all could get some good recipes for cooking up some decnt meals. I have since the ex left discovered I can freaking cook man!!

and my kid likes the food which is even better
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post #6 of 15 (permalink) Old 09-28-2005, 11:00 AM Thread Starter
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I'm big on chicken and steaks. Not so much on the pork but I'll tear up some ribs anyday!

One of my favs is a complete baked cornish hen. Ahh man


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post #7 of 15 (permalink) Old 09-28-2005, 11:04 AM
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honestly, i would say put it in the workout area. especially if it's chicken or something somewhat healthy. i'm sure stone and myself and others would appreciate it. receipts are BIG part of a healthy lifestyle....i'm going to move this


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post #8 of 15 (permalink) Old 09-28-2005, 11:04 AM
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Budha will like the idea
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post #9 of 15 (permalink) Old 09-28-2005, 11:06 AM
 
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Quote:
Originally Posted by MV-999R
Budha will like the idea
he's the one I am hoping to have chime in too!!

those huge ass shrimp things(i forgot the name)were awesome and yes....i tried to follow along and make em myself......didnt do too bad......didnt come out quite like his I am sure...but tasted damn good anyways
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post #10 of 15 (permalink) Old 09-28-2005, 12:10 PM Thread Starter
phil-osepher
 
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we need some good fish recipies. Tips like soaking fish in milk to help eliminate the "fishy taste" help too!

Cmon guys I gotta drop 15lbs over the winter!!!

Last night, 35 minutes of straight cardio and a heavy pace. I was sweating HARD. My goal is to increase to over an hour!


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post #11 of 15 (permalink) Old 09-28-2005, 07:33 PM
The answer? Simple: 42
 
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Something I like for Salmon filets is to grill it in tinfoil with lemon juice, some butter, dried chives and seasoning on it.


I need to find some recipes for pork. We just bought half a pig on Monday. 96 lbs of meat after processing.
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post #12 of 15 (permalink) Old 09-29-2005, 07:29 AM Thread Starter
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Pulled Pork
If you grew up or traveled through the Carolina's, you know this dish is the very definition of BBQ. The traditionalists in this area will prepare this by cooking the "whole pig over whole logs." It is then served, piled high on the cheapest buns you can buy and topped off with a dollop of creamy cole slaw. Depending where in the region you travel, the sauces, always served on the side, can run the gamut from vinegar to tomato to mustard based.

So, how close can we come to duplicating this process for the average cook? Well, honestly, not very! BUT…….you can still make a very wonderful and tasty pulled pork in the oven. You will miss the subtle taste of smoke, from those whole logs, but that is part of the price you must pay to cook in the oven.

Pulled pork starts with a cut of pork commonly referred to as "pork butt" or "Boston butt". Unlike its name may seem to imply, this is NOT cut from the pig's ass!! It is the upper part of the entire shoulder. The shoulder is comprised of 2 cuts, the butt and the picnic. The picnic can be used for making pulled pork as well, but the butt is the more traditional cut.

The butts are most likely shipped to your butcher in pairs, packed in cryovac, and the weight of each butt is around 7-9 pounds, making the total package 14-18 pounds. Many times, by the time it gets to the display case, it has been further cut in half and will weigh between 4-5 pounds. I always like to request a full butt and ask if I can have one directly from the cryovac package. The weight will make a difference when cooking, so choose whatever size is most convenient. I tend to cook only the larger, bone-in, 7-9 pounders. Pulled pork freezes very well and can be re-heated with fantastic results. So, why not cook a bunch!

OK, you have the butt, now what? There is very little trimming needed. I have always cut only the outside layer of fat away. Cut any fat off and trim right to the meat. 2 reasons why you want do this…there is plenty of internal fat to keep the meat moist and the rub will more easily disperse throughout the meat.

Once you have trimmed, now you can prep. You will want to cover the entire butt with a rub. This rub is nothing more than a variety of spices blended together. Below are 2 that I have used with some success. Feel free to experiment with your own blend!

Kevi's South-of-the-Butt Rub

4 tablespoons paprika
2 tablespoons salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons pepper
1 tablespoon cayenne pepper

Mix together. Use liberally!

Memphis Style Pork Rub

4 tablespoons paprika
2 tablespoons celery salt
2 tablespoons salt
2 tablespoons black pepper, coarsely ground
2 tablespoons cumin powder
2 tablespoons dark brown sugar
1 tablespoon turbinado sugar
1 tablespoon dried oregano
1 tablespoon cayenne pepper
2 teaspoons dried sage
2 bay leaves
1 teaspoon dry mustard

Crush the bay leaves and combine all ingredients.

Prior to applying the above rub, you will want to moisten the butt with either olive oil or some cheap, yellow mustard. The mustard adds a nice crisp "bark" to the outside layer of meat, yet does not have the overpowering taste of mustard. Slather either of these all over the butt and then apply your rub.

Now, you have a choice, you can let this sit overnight and allow the spices to "mingle" OR you can cook it immediately. If aging over night, wrap in plastic wrap and refrigerate. Allow the roast to come up to room temp prior to cooking the next day.

How you cook this cut is the most important part to getting a nice moist pulled pork. This cut of pork is loaded with internal fat. It is this fat that we want to "render" away. Scientifically speaking, the connective tissues and collagen will start to break down at temps of around 150-160 degrees F. This is exactly what we want to happen. The great secret to allowing this process to occur is to try and keep the meat temp between 150-170 degrees F. The longer you can hold those temps, the more this fat will render.

So, how do you achieve this? By cooking the meat at very low oven temps. We cook all of our pork butts at a temp of 225 degrees F. For you at home, I would set the oven at 250 degrees F and plan on taking 2 hours per pound. This will still assure you that the meat temps will stay in those ranges for a long time. In the end, we want the meat temp to reach and exceed 200 degrees F. This can be measured with a regular meat thermometer, just be sure you stick it into meat and not fat OR you can stick a fork into the butt and twist it; it should twist easily.

Cook the butt in a roasting pan with a rack to hold it above the fat that will render out. Half of this butt will cook away, so there will be lots of fat! You may have to empty your pan, so keep an eye on this.

Cook the butt UNCOVERED. The goal is to make that outside bark nice and crispy (without burning). The only way to do that is to expose the butt to the heat of the oven. If you were to cover the pan in any way, you will produce steam which will prevent the formation of a nice crispy bark.

Let the butt cook for about 3 hours before looking at it. At this point, you can open the oven and "mop" the meat. Mopping is applying a liquid to the surface of the meat...this will help to keep it moist and add some flavor. I use a very simple mop of 3 parts apple juice or cider and 3 parts cider vinegar and 1 part of olive oil. This can be applied with a brush, a mop, or a spray bottle. You can now mop every couple hours or as often as you would like.

I believe the 2 hour per pound estimate will be accurate 90% of the time. However, one of 2 things will invariably happen when cooking a butt...it will finish early or it will finish late. What to do? To speed up the cook, take the butt out of the oven, turn the oven up to 300 degrees F. Wrap as tightly as possible in heavy duty foil and place back in the oven. It will still take some time to finish so plan accordingly. If it finishes early, remove from oven and turn oven off. Wrap as tightly as possible in heavy duty foil and return to the (unheated) oven. You can hold like this for several hours.

Once the butt is finished you can now "pull" the meat. Let it cool to the point where you can handle it. Then use your hands to pull strands of the meat. A pair of forks will also prove helpful when pulling the meat. There may still be pockets of fat, so remove these as you start pulling. Place this pulled meat into whatever serving vessel you plan on using. Be sure to mix in the nice darkened bark of the outside meat with the inside meat. This allows the flavor of that rub and mop to be distributed within the meat.

Now you can build your pulled pork sammiches


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post #13 of 15 (permalink) Old 09-29-2005, 07:29 AM Thread Starter
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Kevi's Smokin' on the Mountain BBQ Sauce
From the kitchen of Kevin Taylor, the BBQGuru

This is the one I use the most. It is sweet and has a nice smoky flavor to it.

1/2 cup ketchup
1/2 cup red wine vinegar
1/4 cup brown sugar
1/8 cup molasses
1/2 teaspoon Liquid Smoke
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all ingredients and bring to boil. Simmer 30 minutes or till desired thickness.


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post #14 of 15 (permalink) Old 09-29-2005, 10:25 PM
 
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There is one on my forum already..we have a whole "in the kitchen" section. I could use a little action over there..I really need to get my home page done..

http://www.stonefitness.net/forum/viewforum.php?f=4
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post #15 of 15 (permalink) Old 09-29-2005, 11:26 PM
 
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Maybe we should invite Marta Stewart to be a mod here... :1poke




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