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If you want the full smoked effect get some hickory chips. Soak in water for an hour and wrap in four aluminum foil bundles and put on the grill with the meat. Yummo delish.
great idea for a thread, i will be thinking about some good recipes.
We could call it "Home Plate" cooking!
OS8
I can't grill below 62* Farenheit or above a 7 MPH breeze. Please forgive my climatelogical tone deafness. I have roasted/bbq'ed at the low temp in the oven too. It works awesome. Bon Apetit.
I can't grill below 62* Farenheit or above a 7 MPH breeze. Please forgive my climatelogical tone deafness. I have roasted/bbq'ed at the low temp in the oven too. It works awesome. Bon Apetit.
You guys can come out here to grill. It was 65 degrees today!
"Blueberry Addie" (named after my daughter).
Need:
*two cans blueberry pie filling (apple/peach also work well).
*one box white cake mix
*one stick of butter
*larger size rectangular glass baking dish.
Lube the baking dish with PAM or something. Spread the pie filling evenly over the bottom of the dish.
Put the cake mix into a bowl and keep 'cutting' the butter in until it all looks kind of chunky. Before the next step, eat a bunch of it while no one's looking.
Put the cake+butter mixture (or what's left of it) on top of the pie filling and spread evenly.
I don't have the recipe here at work, but I think it's something like bake 20 minutes at 350, or until the cake mix on top looks golden - and the filling may be bubbling thru here and there.
Serve warm if possible, and of course it's extra good with some ice cream on the side!
Easy, fast, and mighty tasty.
Need:
*two cans blueberry pie filling (apple/peach also work well).
*one box white cake mix
*one stick of butter
*larger size rectangular glass baking dish.
Lube the baking dish with PAM or something. Spread the pie filling evenly over the bottom of the dish.
Put the cake mix into a bowl and keep 'cutting' the butter in until it all looks kind of chunky. Before the next step, eat a bunch of it while no one's looking.
Put the cake+butter mixture (or what's left of it) on top of the pie filling and spread evenly.
I don't have the recipe here at work, but I think it's something like bake 20 minutes at 350, or until the cake mix on top looks golden - and the filling may be bubbling thru here and there.
Serve warm if possible, and of course it's extra good with some ice cream on the side!
Easy, fast, and mighty tasty.
I think it's kind of like a cobbler. But I don't know much about these things.
This does sound like a great idea. But how can we do it and actually raise some money?
I'm willing to help....
Oh...the possibilities! I;m drooling just thinking about all the regional recipes.
Who's got a great recipe for kim-chee? Lutefisk? Lefse? Limpa?
I'm willing to help....
Oh...the possibilities! I;m drooling just thinking about all the regional recipes.
Who's got a great recipe for kim-chee? Lutefisk? Lefse? Limpa?
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Karma Korn????
Karma Korn????
quote:Originally posted by play baseball:
Who's got a great recipe for kim-chee?
Kim-chee is really hard to make from what I've seen, and then it has to ferment for awhile in huge ceramic pots.
However, I have learned to make a mean Doen-jang Chigae if anyone's interested??
quote:Originally posted by Krakatoa:
I think it's kind of like a cobbler. But I don't know much about these things.
That is like a cobbler. Mom makes this every holiday, once I start eating it I really can't stop.
She makes it with cherry filling, i should suggest she try one of those others...
Thanks!
This is probably too easy to be called a recipe but we make an awesome grilled salmon.
Just pour on some Ken's garlic and herb marinade wrap in tin foil and throw on the grill for about 15 minutes. Taste's better than anything I have had in a restaurant and couldn't be any simpler to make.
Just pour on some Ken's garlic and herb marinade wrap in tin foil and throw on the grill for about 15 minutes. Taste's better than anything I have had in a restaurant and couldn't be any simpler to make.
This would probably work with any tenderloins, however i prefer venison!
1 bottle soy sauce
3 cups brown sugar
mix together and pour over tenderloin, marinate overnight, frequently turning tenderloin, before putting in oven wrap tenderloin in bacon strips, I hold em in place with toothpicks.bake at 350 for 35-40 minutes.
1 bottle soy sauce
3 cups brown sugar
mix together and pour over tenderloin, marinate overnight, frequently turning tenderloin, before putting in oven wrap tenderloin in bacon strips, I hold em in place with toothpicks.bake at 350 for 35-40 minutes.
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I don't know jmepop...I tried a Mexican style grilled fish known as a sarandeado and that tin foil thing sure got the best of me and my wrist too!.
Maybe I should have used the Saran Wrap© as the recipe called for.
quote:Originally posted by jmepop:
This is probably too easy to be called a recipe but we make an awesome grilled salmon.
Just pour on some Ken's garlic and herb marinade wrap in tin foil and throw on the grill for about 15 minutes. Taste's better than anything I have had in a restaurant and couldn't be any simpler to make.
I don't know jmepop...I tried a Mexican style grilled fish known as a sarandeado and that tin foil thing sure got the best of me and my wrist too!.
Maybe I should have used the Saran Wrap© as the recipe called for.
Please keep them coming...I could allways use good ideas for our after game snacks.Well here in Hawaii our after game snacks are more like meals for the kids and families.
I like the sound of 2Diamond's tenderloin/venison dish.Very simple but tasty.Now if only I can shoot a Axis Deer I'd be good to go.
I'll put a few up if anybody is into "Hawaiian Style" cooking as well.
I like the sound of 2Diamond's tenderloin/venison dish.Very simple but tasty.Now if only I can shoot a Axis Deer I'd be good to go.
I'll put a few up if anybody is into "Hawaiian Style" cooking as well.
Everyone knows how to cook a good brat or burger at a tailgate. The key is what to serve with it. Here are a couple ideas.
Blasted Tailgate Tomatoes:
This is a great quick side dish for tailgating. Use a camp stove and a wok.
Put some olive oil in a wok, add a double handful of pine nuts and roast them in the olive oil. Once they brown up, add a large helping of cherry tomatoes to the wok and start tossing everything together. You want the tomatoes warm, not "cooked". Immediately add about a half cup of tequila (more if you like ... I like). Toss in some chopped cilantro and some diced garlic. Grind some pepper over the mess and throw in a dash of salt, constantly moving the mix around so it doesn't actually "cook". You want everything "warm", not soft and messy.
Makes a really quick side dish for some carne asada or chili at a early season tailgate.
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Some "tater salad" is always good, but serve it with a twist. Brazilian style is always good.
Brazilian Mayonnaise Potato Salad
Dice about 5 large potatoes into 3/4" chunks, and cook them in water and salt. Cut up a small handful (10-15) of baby carrots into 1/8" slices and cook them lightly in water and salt. Defrost and drain a generous handful (maybe a cup) of frozen Green Beans and frozen Peas. Drain a can of palm hearts and cut them into small pieces. Cut up a small handful (10-15) of medium sized olives into quarters. Add about a cup of finely diced onion and about a cup of finely chopped parsley. Put all ingredients in a bowl, mix well with a large wad of mayonnaise (maybe 20 ounces or so -- eyeball this to your preference), add salt and pepper to taste, and let it rest a day before serving.
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This goes great with Brazilian style beef. Easiest way to get an idea of a Brazilian style beef at a tailgate is to make some kabobs. Get a small beef tenderloin (about a pound) and marinade it in olive oil, lemon juice, chopped onion, chopped garlic , salt and pepper for a few hours. (use equal portions of the olive oil, lemon juice onion and garlic -- about 2 tablespoons each). Cut it into chunks. Soak some wood skewers in water while the beef is marinading. Get some thick cut peppered bacon and cut it into squares. Cut up the beef into chunks and skewer it alternating the beef and bacon. Grill as you normally would. This will give you an idea of a typical Brazilian beef dish.
(You can substitute a tri-tip for the tenderloin, just cut it into longish strips before you add it to the marinade).
Blasted Tailgate Tomatoes:
This is a great quick side dish for tailgating. Use a camp stove and a wok.
Put some olive oil in a wok, add a double handful of pine nuts and roast them in the olive oil. Once they brown up, add a large helping of cherry tomatoes to the wok and start tossing everything together. You want the tomatoes warm, not "cooked". Immediately add about a half cup of tequila (more if you like ... I like). Toss in some chopped cilantro and some diced garlic. Grind some pepper over the mess and throw in a dash of salt, constantly moving the mix around so it doesn't actually "cook". You want everything "warm", not soft and messy.
Makes a really quick side dish for some carne asada or chili at a early season tailgate.
--------------------------------
Some "tater salad" is always good, but serve it with a twist. Brazilian style is always good.
Brazilian Mayonnaise Potato Salad
Dice about 5 large potatoes into 3/4" chunks, and cook them in water and salt. Cut up a small handful (10-15) of baby carrots into 1/8" slices and cook them lightly in water and salt. Defrost and drain a generous handful (maybe a cup) of frozen Green Beans and frozen Peas. Drain a can of palm hearts and cut them into small pieces. Cut up a small handful (10-15) of medium sized olives into quarters. Add about a cup of finely diced onion and about a cup of finely chopped parsley. Put all ingredients in a bowl, mix well with a large wad of mayonnaise (maybe 20 ounces or so -- eyeball this to your preference), add salt and pepper to taste, and let it rest a day before serving.
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This goes great with Brazilian style beef. Easiest way to get an idea of a Brazilian style beef at a tailgate is to make some kabobs. Get a small beef tenderloin (about a pound) and marinade it in olive oil, lemon juice, chopped onion, chopped garlic , salt and pepper for a few hours. (use equal portions of the olive oil, lemon juice onion and garlic -- about 2 tablespoons each). Cut it into chunks. Soak some wood skewers in water while the beef is marinading. Get some thick cut peppered bacon and cut it into squares. Cut up the beef into chunks and skewer it alternating the beef and bacon. Grill as you normally would. This will give you an idea of a typical Brazilian beef dish.
(You can substitute a tri-tip for the tenderloin, just cut it into longish strips before you add it to the marinade).
The basic Hawaiian 'plate lunch' is one of the best things I've ever had.
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Being an Irishman and therefore obviously a potato lover please be gentle with the cherished spuds.
If you must dice them, as HHH suggests, please knock them out first by smacking them between the eyes with a heavy gauge masher.
It's really the least you can do to treat these magnificent tubers with respect before they enter that great potato patch in the sky.
Thank-you.
quote:Originally posted by HiHardHeat:
Dice about 5 large potatoes...
Being an Irishman and therefore obviously a potato lover please be gentle with the cherished spuds.
If you must dice them, as HHH suggests, please knock them out first by smacking them between the eyes with a heavy gauge masher.
It's really the least you can do to treat these magnificent tubers with respect before they enter that great potato patch in the sky.
Thank-you.