Recipes Thread

[CreepersWiener]

Well, I don't know how many of you out there know how to cook or are willing to cook or are interested to cook, but for me...cooking is a passion!

In this thread I was hoping some people would share some of their favorite recipes, cooking experiences, and failures. I know that I have had many!

My favorite food in the whole wide world is BBQ ribs...so I thought I would share with you my BBQ rib recipe.

Now there are a number of ways to BBQ ribs. You can grill them, smoke them, roast them, braise them...you can even stew them if you want. In my first recipe I will share with you is how to smoke your ribs.

Let's get down to the main ingredient...the RUB!

CreeperWiener's Secret Rub (ooops!)

Buy yourself a Sugar Shaker! and in the Sugar Shaker mix:

2 TBSP Fresh coarsely cracked black pepper
2 TBSP Smoked Kosher Salt (or use regular salt, but I used smoked salt)
1 TBSP Dry Mustard Powder
1 TBSP Onion Powder
1 TBSP Garlic Powder
1 TBSP Chili Powder
1 TBSP Paprika
1 TSP Basil
1 TSP Thyme
1 TSP Cinnamon
1 TSP Nutmeg
1 TSP Curry Powder

Shake rub mixture generously on dressed ribs of your choice (usually baby backs are good, I enjoy St. Louis cut myself)

Let Rub sit on ribs for at least 1 hour in fridge or you could let them sit overnight.

Okay, other materials you will need:

Smoker (I use a propane smoker, I find it is easy to control temp and be able to do other things rather than babysit the smoker every minute!)
Plant Spritzer bottle filled with Apple Cider Vinegar (used for basting ribs)
Tupperware bowl with lid, fill with you favorite wood chips (mine is Apple/Maple/Hickory combo)
Cover wood chips with water and bourbon and let the plastic bowl sit in the sun all day
Fill water chamber of your smoker with water and bourbon

Now, bring your smoker up to temp (I usually keep it at 250 F)
When smoker is up to temp, fill water chamber and place your wood box into the smoker.
Put ribs into smoker
Keep your temp at 250 F for about four hours
Every HOUR spritz your ribs down with Apple Cider Vinegar with your Plant Spritzer
Make SURE your water chamber stays full of liquid
Add more smoke chips as desired
You can tell when ribs are done when the meat starts to draw up from the bones or when you insert a meat thermometer

Meanwhile, you can use this really easy BBQ sauce recipe, but I don't know the quantities...you will just have to use your better judgment:

Can of tomato sauce
brown sugar
Molasses
some bourbon
orange juice
some of Creeper's Rib Rub
Apple Cider Vinegar

Bring to a boil and then let simmer for about twenty minutes or so.

Then you can do a number of things....

You can brush on ribs just before they come out of smoker (about 10 minutes)

You can take ribs and put them on a low grill, and brush sauce on, close lid for a few minutes, turn, brush sauce on, close lid for a few minutes...and do this about three times

You can just eat them WITHOUT BBQ sauce! This is fine with me!!!!

Or you can do the sticky rib method, which is you cut all your ribs into single ribs...drop them in a crock pot....DROWN them in SAUCE...and slow cook them for a few more hours (this method will make them FALL OFF the BONE, if that is your preference).

Hope this Recipe Works for you!

ENJOY!

[BigBallinStalin]

Sounds finger-licking-licious.

[CreepersWiener]

If you like spicier ribs, you can put some Sriracha chili sauce in it, or whatever hot sauce you like (but I enjoy the flavor and heat of Sriracha!) Or, you could mash up some chipolte peppers and throw them in...that will give it a wonderful smoky flavor and heat!

[clapper011]

I like this idea of a thread! I will have to get some recipes together and post them later on today

[KoolBak]

Fun CW....I have a buddy that is a passionate smoker of meats....gonna try this one! We just did about 20 lbs of salmon, cod, halibut, tuna and bass the last 2 weekends....mmmmm. The babysitting method - excellent excuse for garage beers...lol.

I cook 95% of all the meals for our family unit; I will enjoy this thread ;o)

Will try to post a few faves....mine are all fairly simple however, having 2 kids in the dining mix ;o)

Thanks again for the refreshingly positive idea-

[Ace Rimmer]

Or you could all join the "Now we're cooking!" usergroup and contribute there

[Beckytheblondie]

There is a user group for recipes. I think BoganGod may have started it?


Now we're cooking!
For my regular stalkers and the troll population, this is not a joke, and will be a constructive user group. Those that want to work out the best way to cook a vulture need not apply(cooking vulture is a bit like peeling prawns..... get an apprentice to do it :lol
This is an open group, members can apply to join.

[karel]

Rio Grande Margaritas

2 oz Cuervo Gold Tequila
1 1/2 oz DeKyper's Triple sec
1/2 oz Everclear grain alcohol
1 oz Roses Lime Juice
2 oz Apple Juice (any brand)

Yes - Everclear!
And yes Apple Juice





Beer Brined Pork Loins


3 cups of a flavorful ale (something like a homebrewed amber or pale ale is just about right)
2 garlic cloves
1 tb sp. pepper corns
1 tbsp mustard seeds
2 tbs. brown sugar
1/3 c. kosher salt
.5 tsp fennel seed

Mix to gether and heat on stove. Allow to cool. Add mixture to a ziploc or some other type of marinade container - add 6-9 pork loins (mine were 1.5 - 2" thick. Allow to soak in brine for 4-6 hours.

Removed, rinse and pat dry loins. Discard brine.

In a skillet - 3 tbsp. olive oil. Heat to med. high. Brown loins on each side 3 minutes each. Remove from heat, put on a plate.
To skillet, add 1 sliced (rings) purple onion. Cook until soft and browned.
Then, add 1/3 cup apple cider vinegar and 1 tblsp. brown sugar. Medium heat works best - cook unitl no more liquid remains.

Then: Add brown loins to skillet. Just place them on top of the cooked onions. Cover and cook for 8-10 minutes.

Serve with your fav. green veggie or tater.

[karel]

The following are my three favorite sauces. ...Goes so great with any meat....enjoy
Pork BBQ Sauce
4 strips bacon (chopped)
1/2 cup chopped onion
1/2 cup chopped scallion
1/2 cup red wine vinegar
1/2 cup brown sugar
1 cup catsup
1 cup chili sauce
1 tablespoon Worcestershire sauce
1 teaspoon Tasbasco sauce
1/2 teaspoon ground cumin (or more)

Cook bacon till it begins to give off fat, then add onions and scallion and cook till onion is transparent. Add the rest and simmer.
(This sauce recipe goes very well as a mop on ribs made with Hirsch's Pork Dry Rub recipe**)


Texas BBQ Sauce
1 cup canned beef bouillon
1/4 cup catsup
1/4 cup cider vinegar
1 cup canned whole plum tomatoes, chopped
1/4 cup brown sugar
1/4 cup diced white onion
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Simmer all. This one is very liquid and yummy.


Rib BBQ Sauce
(this one has tons of sugar, it will burn if you cook with it for more than a short time, I use it mainly for dipping)

1/2 cup catsup
1/2 cup chili sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup honey
1 tablespoon sesame oil
5 cloves of garlic, chopped very fine
1/4 cup finely chopped scallion
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce

Combine all ingredients and mix well. Brush on meat OR heat in small pan if using for dipping or as a side sauce.
- -
**Dry rub recipe
Pork Dry Rub

1/4 cup hot paprika
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne

Combine all in a bowl and mix well.

[karel]

There is a user group for recipes. I think BoganGod may have started it?


Now we're cooking!
For my regular stalkers and the troll population, this is not a joke, and will be a constructive user group. Those that want to work out the best way to cook a vulture need not apply(cooking vulture is a bit like peeling prawns..... get an apprentice to do it :lol
This is an open group, members can apply to join.

i think the thread is nice,i'm in to many user groups and dont even go to most...

[KoolBak]

Agreed ;o)

[Falkomagno]

I'm hungry

[CreepersWiener]

Okay, i need to make a modification to the recipe I posted in The Bacon Thread. I didn't get all the right quantities. I made bacon today, so I know how much salt and sugar you will need exactly for 1 side of pork:

Creeper's Secret Bourbon Bacon Cure

1 cup Kosher Salt
1cup Brown Sugar
1/2 8 Fl oz bottle of 100% Pure Maple Syrup
1 shot (1.5 oz) of Bourbon or Whiskey (Maker's Mark is my choice)

Mix Salt and Brown Sugar together in large bowl, then mix in the Maple Syrup and one full shot glass(about 1.5 oz) of your favorite bourbon or whiskey, then follow the link to The Bacon Thread to learn what to do viewtopic.php?f=8&t=77671&hilit=bacon+thread&start=15. If you have any questions, make sure you ask me.

The recipe in the Bacon Thread was for 3 sides of pork, of which you would need double the quantity of that recipe and quadruple this particular recipe, but since I figured nobody but me would ever smoke three full sides of pork belly, I thought I should bring the quantities down.

Ok, now for my new experimental recipe for BACON! I can't tell you how excited I am about smoking this bacon next week!

Creeper's Secret Chili Bacon Recipe

4 to 5 dried chili pods
Enough water to cover pods in a small sauce pan
A Blender
2 tbsp Creeper's Secret Rub or your favorite BBQ Rub spice
1/4 cup Maple Syrup
2 tbsp of Sriracha Chili Sauce (found in the oriental section, it will give good heat and flavor!)
1 shot glass of Bourbon
1 cup Kosher Salt
1 cup Brown sugar
1 side of pork belly
Paper Towels
Plastic Container big enough to store pork belly in fridge so it don't make a mess or maybe use a cookie sheet
2 Ziploc 2 Gallon bags
1 wire folding baking rack

Break Chili pods apart and get rid of stems (I usually just leave the seeds in mine, but you can remove those too if you want) and put into sauce pan. Cover with water and bring to a boil. Cover sauce pan, remove from heat, and let stand for 20 minutes until chili pods have softened up.

Next, put Chili Pods, Maple Syrup, Bourbon, Sriracha (if you don't like too much heat, you can leave this out), and BBQ Rub into a Blender and Blend on high until the whole mess is liquefied and smooth (be careful when you take the blender lid off, as trapped air will rise to the service and burp chili up at you...you may get it in the eyes! OUCH!)

Put Kosher Salt and Brown sugar in a bowl and stir in Chili Sauce from blender (I usually try not to get my cure too wet, so I usually have some left over, so all you have to do is make a batch of homemade Chili with it...it will be the BEST chili you have ever had!)

Now, cut your pork belly in half. Rinse off pork bellies and pat dry with paper towels. Make sure they are as dry as you can get them, you want as little moisture to be on the pork as possible at this stage.

Once pork is dried off, place one half inside a plastic ziploc bag. With a large kitchen spoon, put two scoops of cure into bag and us the back of the spoon to rub and brush the cure all over the meat, then flip bag over and do the same to the other side. Repeat process for the other half of pork belly.

Make sure that you get out as much air as you possibly can and ziploc your bags completely. Then put curing bacon in your fridge for seven straight days, turning the bags once per day so the liquid that is drawn out of the pork belly is able to filter through the pork bellies and you will get a nice even cure using this method.

Once the curing process is finished, take out pork bellies and rinse off all salt and chili mixture with cold running water. Pat pork bellies dry again with a paper towel and place pork sides back into fridge using a wire baking rack (I usually lay towels underneath so I don't make a mess in the fridge). Let the bacon sit in the fridge for 24 hours. The bacon will be firm to the touch and little beads of moisture will form on the outside of the pork. It is important that you DO NOT wipe this moisture off the pork at this moment. It will act as a glue for the smoke to cling to your bacon!

Now you can set your smoker at a low temp. About 150 F.

For wood chips I use apple, maple, and hickory blend of which I have soaked in a water bourbon soak for at least a day left out in direct sunlight.

Smoke your bacon until the internal temp reaches between 140 and 150 F. Do not go any farther than 150, because you will cook the meat too much and it will burn easy when you slice it and try to fry it.

Once your bacon is finished smoking, get it back on a wire rack in the fridge and leave it overnight to cool off. Then it will be firm enough to cut into strips (use a SHARP knife!)

This is the basic Hot Smoke Bacon method...but as far as how Chili Bacon tastes...we shall find out next weekend! And I will tell you if it was a success and whether or not you should try it at home!

[CreepersWiener]

Okay, I made BBQ sauce today and measured everything out, and I think I got it! But instead of using orange juice this time, I used freshly squeezed lemon juice. This sauce is so sweet and tangy your taste buds will feel like they have just smoked crack!

Creeper's Super Tangy BBQ Sauce

1 can 29 oz Tomato Sauce
2 TBSP Creeper's Rub or your favorite BBQ Rub
1/2 Cup Apple Cider Vinegar
1/2 Cup Freshly Squeezed Lemon Juice (it takes approximately 2 large lemons for a 1/2 Cup)
1/2 Cup Brown Sugar
1/2 Cup Molasses
1 full shot glass of your favorite Bourbon or Whiskey
1 rind from a half a lemon that you squeezed

In large saucepan, mix all ingredients and bring to a boil. Turn down heat, cover, and simmer sauce for about 1 hour. This tangy sauce makes my mouth water just thinking about it, it is that good!

I am also roasting a couple racks of St.Louis Ribs today, when those are finished, I will cut into single rib pieces and throw into a crock pot. I will then cover them with this sauce and let cook in the crock pot for another couple hours or so. When they are done they will be sticky, tangy, and fall off the bone!

I just bought some coleslaw, I really don't have a recipe for that yet and I am planning on making my own BBQ beans and see how that turns out.

I will be making CornBread too. The best recipe that I have found for CornBread you can find on this guys BlogTV channel...check it out if you like CornBread!

Just scroll down his page and you will find Ann's CornBread recipe:
http://www.blogtv.com/People/tdljazz

You will also find Rick's Taco recipe as well...I have yet to try that one, but he swears by it!