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Post Fri Feb 11, 2005 1:46 am
Grillslinger BBQ Deputy
BBQ Deputy

Posts: 2434
Location: Irving, TX

that sounds absolutely great! I can't wait to try it! My parents will love it. Thanks for sharing!

Post Fri Feb 11, 2005 8:16 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
Fatz I'm not a big baked beans fan but I like the sound of that brother!

Post Sat Feb 12, 2005 9:44 am
elpaulos rare

Posts: 31
Location: Queensland Australia
beans and beer sounds nice. more beer sounds better tho............ :twisted:
When the bosses meet out the back of the courthouse.....You know people are gonna get clipped!!

Post Mon Feb 21, 2005 8:39 pm
MNPorkmaster medium

Posts: 120
Location: St.Cloud
I Call this the heart stopper burgers. :twisted:

2 pounds of Ground Beef
1 package of Onion powder soup mix
1/4 of Worcestershire sauce
Package of Bacon
Sliced Pepper Jack Cheese.

Mix the Onion soup powder soup mix with the beef.
Then add your WOrestershire sauce
Make a even about of Big Paties.
Place the cheese between one Patty
Add another to the top and push tight so the 2 Patties become one
Then Take a Piece of Bacon wrap it over it and under it.
Then Grill.

This is a warning. One is bad for you 2 will kill You :P

Post Mon Feb 21, 2005 8:48 pm
Ironwulf well done
well done

Posts: 457
Location: Texas
MNPorkmaster wrote:
I Call this the heart stopper burgers. :twisted:

2 pounds of Ground Beef
1 package of Onion powder soup mix
1/4 of Worcestershire sauce
Package of Bacon
Sliced Pepper Jack Cheese.

Mix the Onion soup powder soup mix with the beef.
Then add your WOrestershire sauce
Make a even about of Big Paties.
Place the cheese between one Patty
Add another to the top and push tight so the 2 Patties become one
Then Take a Piece of Bacon wrap it over it and under it.
Then Grill.

This is a warning. One is bad for you 2 will kill You :P

I think it's time to resurrect a dead post.

While we're at it, maybe we should bring back my post about usernames. I'd like to see just how big that thing can grow. I think it's on page 4 now if anyone's interested :lol: .

Post Fri Mar 11, 2005 10:16 am
Esquire59 medium-rare

Posts: 59
Location: West Palm Beach (via Indy)
I got a real unique recipe for y'all that I'd love to share. Sorry, its not "'que" so to speak but will be a huge hit for y'all. This is a Hoosier tradition and a very unique sandwich. I can attest that it'll be one of the best you'll ever eat.

"Hammered Pig's Butt"

The famous sandwich so unique to Indiana, Iowa, and pockets of Illinois. After many trials, I think I have finally perfected this wonderful feast. Here's my best stab at it:

Indiana Tenderloin a/k/a “Hammered Pig’s Butt” Sammiches

I. One fresh pork tenderloin sliced in 3/4 inch slices
Trim fat from the individual sliced pork loins
Cube each cut (tip: many good butchers will do this for you)
If you can’t cube your loins....Arrange each pork loin between 2
sheets or lightly oiled parchment or wax paper and with a mallet or
meat tenderizer and pound until 6 to 8 inches across, about 1/4 inch
thick (note: this is laborious work, be prepared)
-I use my rather large paws as a guide. Remember, the larger width,
the thinner the loin. Don’t hesitate to double the size from the cutlet

Rinse and drain tenderloins

II. In one pan, dump a generous amount of all purpose flour inside it.
Add approximately 2 tbsp of corn starch and stir thoroughly
Coat the loins with flour and then shake off the excess flour

III. In a second pan, beat several eggs (I typically use a dozen) and
pour them in.
Dip your floured loins in the beaten eggs

IV. In a third pan, dump a generous amount of bread crumbs (or I’ve
seen cornmeal used) and add 2 tbsp of corn starch (yes it gets

V. (Recommended but unnecessary step)
Lay breaded loins flat in a single layer and chill in your refrigerator
for 40 minutes or more
-this will help the breading set and firm up

VI. In a large, nonstick frying pan, heat a THIN layer of “earl” over
medium-high heat until quite hot (350̊ if your checking specifics).

Saute the loins without crowding them in the pan. Let one side
brown, then turn and brown the other side. A nice golden brown
color is optimal.

The only controversy over this feast (which is, hands down, one of the best sandwiches on earth) is WHAT to put on it. Purist only put mustard and pickle on them! You can also serve them with lettuce, onion, mayo, spicy mustard, ketchup, etc.

Enjoy a Indiana (and Iowa) original!

Post Thu Apr 14, 2005 1:27 pm
AMG medium-well

Posts: 202
Location: Montreal, Canada
How do you guys do your vegetables, I have my method but I`m sure it`s not right. Once I get my new barbecue I am thinking of trying something new and different. placing some wet maple of hickory ( or whatever ) in aluminum, making a hole, then wrapping up the veggies ( seasoned with salt pepper olive oil spices ) in aluminum foil with the wood aluminum package and then poke no holes in the main thing, anyone think that would work ? just dreaming of a new grill, maybe I`m delirious

Post Tue Apr 26, 2005 7:36 pm
Strike BBQ medium

Posts: 158
One of my original recipes:

Inside-out hot wings:

2 sticks of butter
1 cup chicken stock (or can of beer)
hot sauce (I like El Yucateco Red or Bee Sting)
Cajun seaoning
Apple Cider
2 dozen whole chicken wings (tips removed)

Heat chicken stock to melt butter with hot sauce (to your desired level) and mix in a tablespoon of cajun rub.
Allow to cool (but not too cool or butter will harden).
Rinse wings and pat dry with paper towels.
Inject wings with mixture (one shot in each section)
Lightly coat wings with Cajun seasoning.
Prepare smoker.
Smoke for 2-3 hours at 220. Mist every 1/2 hour with cider.
I like to use Cherry wood.
These wings can also be grilled, I recomend indirect medium heat.

Post Thu Apr 28, 2005 5:21 pm
buchkoba00 rare

Posts: 25
Location: Shakopee, MN
Grilled Salmon Wrapped Asparagus Appetizer:

Grill trimmed asparagus with Olive Oil, salt and pepper. Baste with any sort of Asian Sesame soy glaze. I use a store bought that works just fine. Allow to cool.
Cut the asparagus into 2 inch sections, you can just use the tips depending on how much salmon you have.
Remove the skin from Salmon fillet. Cut thin strips of the fish 4-5 inches long and wrap around the asparagus tips and secure with a toothpick.
Grill for about a minute a side, be careful not to overcook. (you can also pan fry them in a little olive oil)

Serve with an Asian dipping sauce, this is one I like to use.
Nut sure on the amounts I use here, probably 3 parts soy sauce to 1 part honey and lime juice, the rest to taste.

Tamari (dark) Soy Sauce
Lime Juice
Dried hot pepper
Sesame oil
"I never knew your name but I will miss you just the same" - Pain of Salvation

Post Sat May 14, 2005 8:45 pm
bearbonz well done
well done

Posts: 1012
Location: Arizona
Here is a recipe I made up while at the grocery store looking for something different. Basically I fused my southern AZ upbringing with local hawaiian flavors. I wanted to do a pork tenderloin with an rub and glaze that is best of both worlds.

2 dried chipotle chiles, 1 dried pasilla chile, 1 dried new mexico chile. Grind to a powder. I use a coffee grinder.

1 tbsp of dried chiles
1 tsp chile powder
1 tbsp sea or kosher salt
1 tsp fresh ground pepper (I use a peppercorn blend)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sage
1/2 tsp cumin

Rub the tenderloins fairly generously (makes a nice crust). wrap in plastic wrap and marinate for a few hours if not overnight.

2 tbsp guava jelly
juice and zest of one lime and one small orange (blood orange might be work well...citris limited in hawaii)
1 shallot finely chopped
1 garlic finely chopped
1 1/2 tsp of the dried chiles
1 tsp chopped fresh ginger
2 tsp soy sauce
2 tbsp chopped cilantro

in a small sauce pan, saute shallot, garlic and ginger in a little olive oil till fragrant.
Add remaining ingredients. simmer for about 5 minutes. Allow to cool.

Grill the tender loin at 350 turning on four sides. About 2-3 minutes per side. Brush on glaze when ready to pull off grill. I like to serve with some fried potatoes using a southwest seasoning.

Gator BYCC

Post Sun Jun 05, 2005 2:40 am

My brother married a vegetarian ::gasp:: and I've had the hardest time coming up with unique dishes for her to try. But one day I came across a great recipe that is perfect if you have any vegetarians coming over to the BBQ. I don't remember where I found it, but I wrote it down and now it's part of my cooking repetoire.

Grill-Roasted Green Chiles Stuffed with Guacamole (serves 8)

8 Anaheim or long green chiles (the longest and fleshiest possible)
4 ripe avacados
4 ripe medium tomatoes, halved, seeded and coarsely chopped
1 small onion finely chopped
2 cloves minced garlic
3 scallions finely chopped
3/4 cup fresh cilantro
3 Tbs. lime juice
1 small jalapeno, seeded and finely chopped
salt and pepper for seasoning

You can cook the chiles up to a day in advance but don't peel them till you're ready to use them. Anaheim chiles are kinda hot, so if you want something more mellow try Cubanelle or Italian frying peppers.

-Lightly brush the chiles in olive oil and grill them over direct high heat until very blackened and blistered (turning frequently). Should take about 15 minutes.

-Seal the blackened vhiles in a bag (or foil) and leave them to steam for at least 10 minutes.

-After steaming, start peeling away the skin, right below the crown, taking care not to rip off the stem

-With a paring knife, make a vertical slit from the top of each chile about 1/2 inch from the tail and remove the seeds. Be sure to leave the ribs in, or the flesh will come with them. Set aside.

-Peel and pit the avocados and put the flesh in a large bowl. Add the tomatoes, onion, garlic, scallions, cilantro, lime juice, and jalapeno. Mash with a fork until blended but still fairly chunky. Season to taste with salt and pepper.

-Spoon the guacamole into the chiles. Serve chilled or at cool room temperature.

The perfect entree for that special vegetarian in the family :P

Post Sun Jun 05, 2005 2:40 am
Guest serves 8 not 8)

Post Thu Jun 16, 2005 4:46 pm
searcymanoffire well done
well done

Posts: 483
Location: ARKANSAS

Jalepeno & Habenero Jelly
This recipe Is Kind of a sweet Hot Blend

4 Medium Jalapenos
2 Medium Green Bell peppers
1.5 Cups Cider Vinegar
5.5 Cups White Sugar (regular stuff )
6 oz Liquid Pectin (certo )
2 drops Green Or Red Food Color
1. Prepare The peppers By Cutting in Half & remove all seeds & Pulp .You May Leave In for Heat & Texture If You Prefer
2. Mince Peppers Until Finely Chopper or Place In food Processor
3. Place minced peppers, Vinegar & Sugar in 4 quart Sauce Pan Bring to a Rolling Boil Stirring Constantly. You must stir to dissolve the sugar…
4. Once Boiling Lower Heat to a simmer Remove Foam From top Stir & Simmer 10 minuets.
5. Add liquid Pectin, stirring it In Along with Optional Food Coloring Stir 1 Min. longer Do Not Deviate from stirring plan
6. Remove from Heat & Let stand 15 Minuets ( to Cool )
7. Variations: I Like to Place red Bell Peppers & red Jap’s w Red food Color to Make it different. Causes My Customers to want 2 Bottles.

This is a Searcy Man Of fire Recipe

Smoke in your eyes only Burns if it ain't from a smoker

Post Thu Jun 30, 2005 1:45 am
Bolo medium

Posts: 107
Location: Vancouver British Columbia, Canada
This is a ricipe I got out of the newspaper.


2 tablespoons rice or cider vinegar
2 tablespoons water
1 tablespoon conola oil
1 tablespoon grated fresh ginger
1 teaspoon granulated sugar
3 cloves garlic, minced

Combine all ingrediants. Place your steak in a plastic sealed bag or tupper ware container with a lid. Let it marinade for 2 hours to 48 hours turning meat once or twice. Then throw it on the grill. Awsome. This can be used with fish and chicken.
"Baa Be Cue"

"It's Just Not For Breakfast Anymore"

Kingsford 22 1/2 inch Kettle BBQ

Post Sat Jul 09, 2005 1:41 pm

Well, I'm trying this out tonight on a 3.5 lb rump roast. I'll let you know how it turns out. I think it might also work on beef and pork ribs, as well as chicken.

I got the urge to indirect grill a roast, but I wanted a new rub. I was getting a little tired of tomato-based seasonings, so I went in the other direction. If this rub turns out to be a keeper, I'm thinking of calling it Mostly Mustard.

3 tablespoons dried mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground salt
1/4 teaspoon ground cayenne (or to taste)
1 tablespoon brown sugar

Mix ingredients thoroughly and rub into meat with fingers. Refrigerate for 3 - 4 hours. Cook meat as directed depending on the cut.

Admittedly, this is sketchy, and if modifications are needed, I'll make another post, but I just have an intuition that this will give most meats a blend of interesting, non-tomato flavors.


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