So in my favorite meal thread a lot of you guys listed some pretty nice meals.

I thought it would be fun to make a thread where people could offer up recipes or request recipes or suggestions for food.

Me, I am looking for a good recipe for Brunswick Stew.

I guess I will jump in to share my rib recipe.. Keep in mind, these are fall off the bone tender, so if you like to fights with your ribs, you wont like this..

I normally reserve this for a big BBQ, so the quantities here are high.

The Sauce:
2 Bottles of Sweet Baby Ray's hickory BBQ sauce.
add a bit of garlic powder, chili powder, and habanero sauce. (the kind I use is called "One F*%King drop at a time)

- Get 2 full slabs of pork ribs
- rub the top side with brown sugar, chili powder, garlic, and coarse salt.
- Thinly slice onions, and cover the top of the slabs with the slices.
- cook in the oven for about 15 minutes at 450
- Turn down the oven to 250, Take out the ribs
- Pour enough Sam Adams' Cherry Wheat beer to just submerge the ribs.
- Cook for an hour and a half in the oven at 250
- have your grill good and hot - and preferably have applewood chips smoking (not too much)
- Cut the slabs in to thirds
- Sear both sides of the ribs until they brown slightly
- Brush on the sauce, put that side down, brush on the top. Caramelize the bottom, and flip. Add more sauce - repeat.

Everyone that has tried these says that they have never had a better rib.. Any of the parts that say "oven" can be done on the grill, it is just easier in the oven.

Enjoy!

quote:

I guess I will jump in to share my rib recipe.. Keep in mind, these are fall off the bone tender, so if you like to fights with your ribs, you wont like this..

I guess us boys from GA do our ribs the same way, because this is exactly how I do mine.

Except, I use pinapple juice and beer. And a different rub.

BUt that just made me drool.

Something i came up with while experimenting in the kitchen.
Its slow cooked lamb in a tomato sauce with roasted potatoes.

In a large oven proof pan add a little oil then throw in a chopped onion and 4 or 5 cloves of garlic and fry until softend. Add the lamb and season well with salt and pepper and a little rosemary. when its browned add about a teaspoon of tomato paste and fry then add a bottle of passata and a little sugar. Then add some red wine, simmer on the stovetop for about 20 mins then cover and put into the oven on a low heat for a couple of hours with about 40 mins before serving add some par boiled potatoes that have been tossed in oil and leave on the top of the lamb.
Serve in a bowl with crust bread and a bottle of good red wine. Amarone is good as is Chataueneuf de pape.

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Originally posted by Hawg:

quote:

I guess I will jump in to share my rib recipe.. Keep in mind, these are fall off the bone tender, so if you like to fights with your ribs, you wont like this..

I guess us boys from GA do our ribs the same way, because this is exactly how I do mine.

Except, I use pinapple juice and beer. And a different rub.

BUt that just made me drool.

hehe, and here I was thinking i was original...

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hehe, and here I was thinking i was original...

Don't worry you are still original, I never thought of putting Habenro sauce in mine, I usually roll with the Texas Pete.

Have you ever cooked Beef ribs? My neighbor growing up would always cook the best big beef ribs, used to remind me of eating like the flintstones!

yeah, they are just too messy and fatty.. Taste good though!

But Fat has the most flavor.

So here is my recipe for Fried pickles:

2 jars of pickles (dill, etc, whatever you fancy)
Flour
Buttermilk
Hotsauce
Egg
Peanut Oil

Dry the pickles, drain them then lay them out in paper towels for extra water.

Mix flour with seasoning, salt, pepper, cajun spices.
Mix buttermilk, egg and hot sauce.

Dredge pickles in flour, buttermilk mix, then flour (2nd bowl)

Then fry till golden brown

Then enjoy

one of my favorites is a stuffed chicken breast.
you will need:
boneless chicken breast
sweet basil
feta or goat cheese
double smoked bacon
fresh parsley
parm cheese (either fresh or pre-grated)
smoked oyster (optional)


what you want to do is pound out or flatten the breast so it is thin enough to roll without tearing a hole in it.

take some crumbled feta, or goat cheese, some fresh basil (chopped) mix in a bowl and put enough in the palm of your hand and make a patty.

place the basil/cheese mixture about an inch from the end of your flattened chicken breast.

This is where you could put your smoked oysters in, or roasted red pepper or portobella mushroom... whatever works for you.

roll the oyster/cheese/basil mixture so that you have a roll. wrap your double smoked bacon around your chicken roll.

garnish with chopped parsley and parm cheese.

bake at 350 until the bacon is crispy (you'll smell it (approx 25 mins)

let stand for a couple of minutes then slice nice 1/2" medallions.

sounds great thanks!

Keep them coming guys. I am getting married in a couple months and my fiance works some long days, so I will probably be doing most of the cooking. And as of now, I am very limited as to what I can make. In fact, I grill most of the meals I make for us.

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Keep them coming guys. I am getting married in a couple months and my fiance works some long days, so I will probably be doing most of the cooking. And as of now, I am very limited as to what I can make. In fact, I grill most of the meals I make for us.

Sounds like you are in the boat as I am, getting married next year, Fiance works the late shift I do all the cooking.

I actually like cooking and food.

I would recommend some stir Fry also.

Just chop up some chicken or beef or fish, marinante in soy and teryaki, then cook in a skillet, throw in some frozen veggies.

I grill a lot too. Its the most easiest, but I need a gas grill, the webber is to labor intensive during most week nights

quote:

Originally posted by Hawg:

quote:

Keep them coming guys. I am getting married in a couple months and my fiance works some long days, so I will probably be doing most of the cooking. And as of now, I am very limited as to what I can make. In fact, I grill most of the meals I make for us.

Sounds like you are in the boat as I am, getting married next year, Fiance works the late shift I do all the cooking.

I actually like cooking and food.

I would recommend some stir Fry also.

Just chop up some chicken or beef or fish, marinante in soy and teryaki, then cook in a skillet, throw in some frozen veggies.

I grill a lot too. Its the most easiest, but I need a gas grill, the webber is to labor intensive during most week nights

I reside in this boat as well.. My wife doesnt get home until after 7.. so i am the chef (she can't cook even if she DID get home early enough). I really dont mind at all though, I like cooking and creating new things..

My favs to make on the grill:

Steaks (of course)
Beer Can Chicken
Ribs
Asparagus
Zucchini
Baked potatoes

Ok so I got a pork butt sitting in my freezer waiting to be cooked. I was thinking Saturday would be good, but wasn't quite sure how to do it. Crock pot, grill, any suggestions?

quote:

Originally posted by Hawg:
Ok so I got a pork butt sitting in my freezer waiting to be cooked. I was thinking Saturday would be good, but wasn't quite sure how to do it. Crock pot, grill, any suggestions?

Lately I have been cooking a lot of pork in the crock pot. It always ends up moist and juicy, and is so tender it practically falls apart.
Sometimes I cook it up with BBQ sauce, other times I make a white wine sauce, with lemon and pepper. Either way, I recommend the crock pot.

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Originally posted by south-by-southwest:

quote:

Originally posted by Hawg:
Ok so I got a pork butt sitting in my freezer waiting to be cooked. I was thinking Saturday would be good, but wasn't quite sure how to do it. Crock pot, grill, any suggestions?

Lately I have been cooking a lot of pork in the crock pot. It always ends up moist and juicy, and is so tender it practically falls apart.
Sometimes I cook it up with BBQ sauce, other times I make a white wine sauce, with lemon and pepper. Either way, I recommend the crock pot.

I Agree.. I like to completely submerge it in the same BBQ sauce I use for the ribs, and just let it simmer on low for 8-10 hours.. It's not as strong as you think it would be, the BBQ sauce really mellows after simmering in with the prok juices for so long. I also like to throw in a few garlic cloves.

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Posted April 10, 2008 12:28 PM Hide Post
quote:
Originally posted by south-by-southwest:

quote:
Originally posted by Hawg:
Ok so I got a pork butt sitting in my freezer waiting to be cooked. I was thinking Saturday would be good, but wasn't quite sure how to do it. Crock pot, grill, any suggestions?


Lately I have been cooking a lot of pork in the crock pot. It always ends up moist and juicy, and is so tender it practically falls apart.
Sometimes I cook it up with BBQ sauce, other times I make a white wine sauce, with lemon and pepper. Either way, I recommend the crock pot.


I Agree.. I like to completely submerge it in the same BBQ sauce I use for the ribs, and just let it simmer on low for 8-10 hours.. It's not as strong as you think it would be, the BBQ sauce really mellows after simmering in with the prok juices for so long. I also like to throw in a few garlic cloves.

Yeah I was def thinking of doing it with BBQ sauce. So i slow cooker is the way to go. What about beer? SHould I add any???

You can add a little beer, not too much though. It keeps the BBQ sauce from thickening up. The pork juice usually helps with that too.

If I am using pork short ribs, or "chunks" of pork, I like to pan fry them for a little first. It melts off some of the fat before you put it into the crock pot. If you are using a whole roast though, you can just drop it in.

Ok great.

Any recommendations for sides?

I was thinking some sweet potato fries, maybe some coleslaw.

So, right now my house smells great, I have the pork in the slow cooker. I will let you guys know how it turns out