Wednesday, December 29, 2004

Happy New Year

Well, this year is almost gone.

Time sure does fly.

Many things have happened this year.

Some good, some not so good.

My life has been good this year.

My wife still loves me. But hey, I am a lovable grouch.

The new house is great and coming along just fine.

Robyn (our daughter) is growing like a weed.

My life is great!!

But some things are not so good.

The world has gone mad, insane, brain dead!!

Lets hope 2005 is a better year for the world.

Take a minute to remember all that has happened this year. Say a prayer that 2005 will be much better for all the world and mankind.

Say a prayer for our troops in every part of the world.

We must remember these brave souls.

Don't drink too much.

Be safe.

Thank you for coming to Macdaddy's Grill.

Talk to you next year.


Sunday, December 26, 2004

Ho Ho Ho

Well I hope everyone is safe and warm seeing that a lot of us had some bad weather before Christmas.

I like a white Christmas just like anybody else, but when the temperatures drop down into the single digits like it did here this week and all we got was freezing rain and sleet.

I'm sorry to say this but... I HATE COLD WEATHER!!!!!!!!!!!

Some had it a whole lot worse.

They're "still" stuck in the airports!
Not knowing when they will get to where they are going, or for that matter when they will get home.

People stuck on the highways because of snow and ice.
Mainly ice!!!

We have some good news in our neck of the woods, the temperature will be back in the 50's very soon.

Maybe in the mid 60's by Friday. Woo Hoo!!!

It broke my heart to see my Hollands (my grills - my babies) looking like a pair of popsicles!!!

My poor old Great Outdoors smoker didn't look much better either.

Oh well...


Saturday, December 18, 2004

Fiesta Bean Bake

The recipes I have posted today should keep you busy for awhile.

Enjoy these recipes from Louisiana, there are many more to come.

Thank you Willard for sending them to me.

And Thank you Henry for all your help as well.



Fiesta Bean Bake

Book: Louisiana
Chapter: One Dish-Misc

Serves: 8

1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced ripe
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt

Heat oven to 400F.

Grease a 2 1/2 -quart casserole.

In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp.

Stir in pinto beans, corn, olives, cheese, chili powder and salt.

Spoon mixture into casserole dish.

Bake- uncovered for 40 minutes or until bubbly.

Stir before serving.

Beans and Biscuits

This should be a very easy to make dish.


Beans and Biscuits

Book: Louisiana
Chapter: One Dish-Misc

Serves: 4

1 7 1/2-ounce can refrigerated biscuits
1/2 cup onions chopped
1/3 cup green bell peppers chopped
2 cloves garlic minced
3 tablespoons butter or margarine
2 15-ounce cans pinto beans rinsed and drained
1 10 1/2-ounce can tomato puree
3/4 cup water
1/3 cup olives pitted, halved (optional)
4 teaspoons chili powder
3 teaspoons beef bouillon
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon cumin ground
1/2 cup cheddar cheese shredded (about 2 oz.)

Preheat oven to temperature on biscuit container and bake according to package directions; keep warm.

In a 3-quart saucepan over medium heat, sauté onion, green pepper and garlic in butter or margarine for 5 minutes or until crisp-tender.

Add beans, tomato puree, water, olives, chili powder, bouillon granules, sugar, oregano and cumin.

Stir and bring to a boil; reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.

To serve, split biscuits open, spoon on bean mixture and sprinkle with cheese.

Baked Crab & Shrimp

"Boy Howdy" looking thru these recipes is making me hungry!!

Now notice that this says lump crabmeat - not-" imitation" crabmeat- so that means "real" crabmeat.

This would be great because both myself and Julie (my wife) love crabmeat and shrimp and English muffins.

So that's a good combo for sure.


Baked Crab & Shrimp

Book: Louisiana
Chapter: One Dish-Misc

Recipe courtesy of: Olde Victorian Inn

1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins

Combine all the ingredients in a buttered casserole dish.
Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.

Serve over toasted and buttered English Muffins.

Chicken Thighs with Creole Mustard-Orange Sauce

Another excellent recipe from Louisiana.

Chicken Thighs with Creole Mustard-Orange Sauce

Book: Louisiana
Chapter: Chicken

Serves: 2

4 chicken thighs boneless; skinless ( most packs come with 6 so I'm sure you can use all of them)
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco

Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side.

Add orange juice and broth to skillet.
Simmer until chicken is cooked, about 5 minutes.

Transfer chicken to plate.

Add mustard, honey and pepper sauce to skillet.

Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.

Return chicken to skillet.

Simmer until heated through, about 1 minute.

Transfer chicken to plates and top with sauce.


Cajun Chicken Lasagna

This is one of the " many" recipes that Willard sent to me.

All of the ingredients should be easy to find in your local stores.

Just follow the directions and enjoy!!


Cajun Chicken Lasagna

Book: Louisiana
Chapter: Chicken

Serves: 12

16 Lasagna noodles
1 pound andouille sausage chopped into 1/4" pieces
1 pound boneless skinless chicken breast halves cut into 3/4" cubes
Tony's ( this is seasoning)
1 teaspoon sage
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
2 10-ounce containers Alfredo sauce
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Heat oven to 325 degree F.

Cook noodles.
Drain and rinse.

Combine sausage, chicken, Cajun seasoning, and sage in a large skillet. Cook meat mixture 8 minutes or until chicken is no longer pink.

Remove from skillet, reserving drippings in skillet.
Set meat mixture aside; keep warm.

In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender.

Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.

Lightly grease a 3-quart rectangular baking dish.
Arrange 4 noodles in bottom of dish.

Spread with 2 cups of the meat-vegetable mixture.
Sprinkle with 1/2 cup of the mozzarella.

Repeat layers, ending with noodles.

Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly).

Cover; bake 1 hour or until heated through.

Let stand 15 to 20 minutes before carefully cutting.

Friday, December 17, 2004

Some Great recipes from Louisiana

Well I have a special treat for my readers, I had some great recipes sent to me from a friend of my friend Henry, sent to me by Willard from Louisiana.

Now let me tell you that people from Louisiana love their food and they love to cook.

And when they cook they have a blast.

Family, friends, and a great time, and excellent food.

Some of the best cooks in the world when it comes to seasoning and the blend of flavors they create are awesome, they don't" over power" the food, they "enhance" the food.

It is a pleasure for me to share these recipes with you in the coming days.

I am honored that he shared them with me.

So stay warm, be happy, and try to stay out of trouble.

I will post them soon.

I will also post how I have been fix'n my ribs.

Happy Holidays and Merry Christmas


Sunday, December 12, 2004

Update # 3 Chuck Wagon casserole-Italian chuck casserole

Well I think I got it right this time!!

I tried it on the in-laws ( the sisters and mom) this time to see if they could give me some hints.

All was well... ( Woo hoo!! ) But... (Ah, man)... Next time serve it with corn bread.. (I didn't have any corn meal or butter milk only rolls)

So there you have it... My " second " toughest cooking critics gave it the " thumbs up "

So here is the recipe. I think I'll re- name it too!!

"Italian chuck casserole" hum...That sounds good...Ok... That'll work.

So here is the recipe for:

Italian chuck casserole

3qt. Casserole dish - pre heat oven to 320

1 1/2 or 2 lbs. Ground chuck

2 cans mixed beans-pinto & great northern

1 can diced Italian style tomatoes

2 bags Mozzarella & Parmesan shredded cheese

1 small can of chopped black olives

1 small can of sliced mushrooms

1 cup chopped 3 pepper & onion (see note)

Italian Style bread crumbs ( store bought)

Kellogg corn flake crumbs ( store bought)

Chopped Garlic ( depends on how much you like garlic)

Worcestershire ( good healthy swig )

Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions,
just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.

Open all the cans and drain as much liquid as possible

Pour both cans of beans into the casserole dish and spread evenly to cover the bottom

Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins.

Now comes the fun part.

Spread Italian bread crumbs over top of beans, just enough to cover them.

Pour half of meat mixture over top of bread crumbs and spread out evenly.

Put one full bag of M&P cheese on top of mixture spreading evenly.

Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly.

When this is done cover top of mixture with corn flake crumbs, same as you did to the beans.

Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.

Then cover and cook for 15 mins. more.

It seems like a lot of work, but it's very easy.

Sorry it took me so long to find the right mix but that's part of cooking. Enjoy!!!


Friday, December 10, 2004

Crock Pot Italian Chicken

"Ho Ho Ho..." It's the holidays... time for giving and cooking and enjoying life and enjoying the season.

I will post some more before Christmas.

This is a recipe I made up and it is very good.

2 cups chicken stock
1 cup chicken broth
1 bottle of Newman's own family recipe Italian
10 chicken thighs
1 Tbs. Chopped garlic
1 Tbs. Italian seasoning
1/4 cup Country Crock Margarine

Rinse off thighs and place 5 thighs in two 1 gal. Zip lock bags.

Pour half a bottle of Newman's into each bag.

Let them sit for several hours to marinade, turning occasional.

Mean while put chicken stock and broth and Italian seasoning and Margarine into crock pot and turn heat to high.

When heated and Margarine has melted, add chicken and discard marinade.

When broth starts to bubble, cook on high for 3 hrs.

Then reduce heat to low for 1 1/2 to 2 hrs.

This is a Macdaddy original recipe.



Wednesday, November 24, 2004

Happy Turkey Day

Well the great feast day is upon us.

I don't cook on Turkey Day, (my mother- in- law claims this day) and that's ok by me.

I would like to deep fry a Turkey some day ( just to say I have done it) but not this year.

I have been working on my ribs and I must say they are turning out very good.

I will post how I do them in the near future.

And I have been working on the Chuck Wagon casserole, I belive I have found the right combo.

Anyway, have a Great Turkey Day and save some leftovers for me!!!


Sunday, November 07, 2004

Macdaddy's Chili Recipe

Alright- it's Chili time,the wind has a slight nip to it, the weather is cooling off (my wife loves it, me-I hate it) I can't stand cold weather.

Standing outside in 20 degree weather trying to grill, freezing your @.. off, your better half asking "Honey when is it going to be ready?" with a smile, she better damn well be smiling, she's in the house, I'm the fool outside.
But anyway... I'm smarter than she thinks... why do you think I came up with a Chili Recipe... So I wouldn't be freezing my @.. off when it's cold outside... Baahahahaha...

Now some people say beans don't belong in the chili, they should be served on the side.
My saying is "different strokes for different folks"
I don't tell you how to fix" your" corn bread, I like beans in "my" chili... so there... get off me...

Here is my Chili recipe:

Macdaddy’s Chili

5 cans Ranch style Original Texas beans

1 can (1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions

1 lb. ground beef

1 lb. ground sirloin

1 lb. ground country sausage (optional)
(You can substitute a small chuck roast-remove fat-cut into 1 in. cubes)

1 ½ lb. ground rib eye

1 or 2 cans Rotel chili fixins

1 pkg. McCormick Chili seasoning (hot or mild)

¼ tsp. Chipotle Chile pepper powder

¼ tbs. Mexican-Style chili powder

1 can of Modelo Beer (this is a Mexican beer)
I have used Bud or other beers but the taste is not the same as the Modelo.

¼ cup chopped onions

(Also optional – you can add a little Cumin and brown sugar)

In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly.

Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)

Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot.

Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well.

Cook for 3 hrs on low heat, covered. Stir occasionally.

This recipe is a Macdaddy original. Enjoy.

Saturday, November 06, 2004

Vidalia Onion Casserole

Now this is a casserole recipe that even I couldn't screw up!!

This one should be a keeper.

I'm still working on the Chuckwagon one in my mind, I'll let you know' but in the mean time enjoy this one.

Be on the look out for Macdaddy's Chili recipe' it's a keeper for sure!!

Got to say "Hi" to Vicky & Steve and "Hello" to all my other readers.


Macdaddy (think I'll smoke some ribs today)

Makes 6 to 8 side-dish servings

6 large Vidalia onions (about 2 to 3 pounds)

1 stick of butter (½ cup)

1 sleeve of Ritz crackers, coarsely crushed

About 1 cup grated Parmesan cheese

Preheat oven to 300 degrees.

Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan.

Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.

Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan.

Bake uncovered until cheese on top has lightly browned, about 25 minutes. Serve warm.

If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)

Tuesday, October 26, 2004

Chuck Wagon Casserole (update) # 2

Well I made it again tonight with a few revisions - still needs work.

But I'm almost there!!! Update # 3 should be the one that wins the gold or makes me give up. ( my wife will only be a test subject so many times) if it ain't right next time, the recipe won't see my stove again. (but maybe I can sneek it back into the rotation.) Stay tuned.


Sunday, October 24, 2004

Chuck Wagon Casserole (update)

Alrighty then, I fixed the casserole and it was ok, but there are some changes to be made.

Here are the changes I will make next time.

1 1/2 to 2 pounds of beef

Black olives - instead of green

2 green bell peppers - instead of 1

I couldn't find Italian plum tomatoes at the store - so I used Italian stewed tomatoes.

This part needs more research on my part, I didn't like the taste of the stewed tomatoes, too much of a twang.

There needs to be some kind of crust at the bottom.

Crackers or Tortilla chips or something.

Maybe a different mix of beans - light kidney and maybe chili beans

More Worcestershire sauce - maybe 3 Tbls

I used mild cheddar and this was ok but maybe a mix - maybe Cheddar and Colby.

Any way this recipe needs a little work, I think it will be a good one once it is nailed down a little better.

I will let you know how the next one turns out. Or maybe you have some ideas, the object is to stay as close to the recipe ingredients as possible, if you have any ideas let me know.

About time to dust of my chili recipe, I will post that recipe as well fairly soon.


Thursday, October 14, 2004

Chuck Wagon Casserole

This looks like a good recipe. I haven't made it yet but I will soon. Enjoy


Chuck Wagon Casserole

Yield: 6 servings.


3 tablespoons corn oil (see note)
1 pound ground beef (chuck,round,or sirloin)
1 large onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1-pound can Italian plum tomatoes, undrained
1-pound can kidney beans, undrained
1/2 cup chopped pitted green olives
1 tablespoon Worcestershire sauce
Pinch of ground cumin
Tabasco sauce to taste
Salt and black pepper to taste
3/4 cup shredded sharp Cheddar

Instructions:1. Heat the oven to 350 F. Grease 11/2- to 2-quart casserole.

2. In a nonstick skillet, heat oil over moderate heat, add beef, and stir until lightly browned, 8 minutes. Add onion, bell pepper, garlic and chili powder and stir till the vegetables soften, about 5 minutes.

3. Scrape mixture into the prepared casserole; add the tomatoes, beans, olives, Worcestershire and cumin, season with Tabasco, and salt and pepper, stir well. Bake 30 minutes. Sprinkle cheese over the top. Bake until golden brown, 20 minutes.

Note: you can use Olive oil instead, or you can omit the oil altogether.

Saturday, September 04, 2004

Grilled Summer Salmon

1/4 cup Italian Dressing (I like Paul Newman)

4 tps. Prepared basil pesto

4 (8-oz.) portions wild Salmon fillets

Salt and Pepper to taste (I like fine grind Sea Salt and fresh ground Black Pepper)

Oil grill grate (make sure you do this or rub Olive Oil on the Salmon then salt and pepper) pre heat grill

Season flesh side of fish with salt and pepper.
Place fish,flesh side down on grill, cook long enough to grill mark the fish.
Turn fish and brush with pesto mixture.
Cook 10 mins. Per inch of thickness.

When fillets are done - remove and brush with remaining pesto.

Serve with a salad and baked potato.

Tuesday, August 24, 2004

Carolina Style Ribs

"Mustard based sauces are definitively South Carolina. This one will satisfy your taste. This is for the big ribs, ( Saint Louis style spare ribs) not baby backs. Do not trim the fat from the ribs. If you do not have a smoker available, this can be done on the grill ( just watch your temp.) or by indirect cooking.



1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard ( the more racks the more mustard you need )
2 teaspoons Garlic powder or minced Garlic ( I love the stuff )
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning

( now you can play with this recipe and mix your own amounts to your own taste, this is just a base recipe )

In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. Before ) then place them in the smoker or grill, and cover. Cook for 3 to 4 hours, ( bone side down ) until tender. Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a boil, ( just a few mins. don't burn it ) and serve on the side.

Thursday, August 05, 2004

Roasted Corn

1/2 cup butter

2 Tablespoons finely chopped chives

2 tablespoons chopped parsley

salt and pepper (to taste)

( You can also use Cajun seasoning )

8 ears of corn

Prepare corn by peeling back the husk (do not remove) and removing the silk.

If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture.

Melt butter and combine with chives and parsley.

Brush corn with butter mixture, salt and pepper to taste.

Recover the corn with the husks.

Roast in husks over med hot coals, (or med heat- gas grill) turning frequently.

30 minutes. (or a tad longer, just keep an eye on them)


BBQ Beans (Pit style)

4 cans canned pinto beans, including the liquid

Spice Mixture

3 tbls paprika
1 tbls chili power
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt
1 tbls sugar
1 tsp cayenne pepper, or hot sauce ( make it as lip smacking as you want)

Add 2 heaping tablespoons of the spice mixture, stir well. ( save the rest for later in a jar with an air tight lid)

Place in a Cast Iron Dutch pot. (or doubled throw away aluminum Pan)

(You can use a casserole dish but it will get black from the smoke.)

Place it uncovered in the back of your pit (or top shelf of your smoker) and let smoke for a couple of hours. (Stir every now and then)

Take it off the pit, (or out of the smoker) stir well, and let it rest.

Tasting them to make sure they have enough smoky flavor, you can stick them back on if you want more smoke.

Cover to keep warm.


Thursday, July 15, 2004

Restaurant Style Coleslaw

This is a copy of a  popular restaurant style coleslaw. Prep    Time: approx. 15 Minutes.  Let chill for 2 to 3 hrs.  Makes 6 to 8 servings.    

1 (16 ounce) package coleslaw mix, 2 tablespoons minced onion, 1/3 cup white sugar, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper

1/4 cup milk, 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 1/2 tablespoons white wine vinegar, 2 1/2 tablespoons lemon juice

Directions -  Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper,   milk, mayonnaise, buttermilk, vinegar, lemon juice and mix  until smooth. Pour over the coleslaw and onion mixture, stir well and chill for 2 to 3  hours. 


Sunday, July 04, 2004

Tangy Buttermilk Potato Salad

I cook so much during the week that I'm taking today off

I hope everybody has a great day and you have plenty of good food. Here is a recipe that you might try. Enjoy!!


5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste

3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard

In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.

Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.

Chop cooled potatoes into bite size pieces and add to bowl, mixing lightly.

In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.

Yields: 6 servings

Thursday, July 01, 2004

Two Great Recipes

Here are two great recipes. The first one is Chipotle Barbecue Sauce. The second one is Mustard Paint. Just follow the directions on both. Enjoy!!


Chipotle Barbecue Sauce

1/2 cup onion, chopped
1/2 cup water (or beer at room temp.)
1 can Chipotle chilies (smoked jalapeno), chopped
1/4 cup brown sugar
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Heat oil in a sauce pan, add onions and garlic. Sauté until soft. Stir in brown sugar, celery salt and black pepper. Add remaining ingredients and simmer until the sauce thickens. Strain and let cool.

Mustard Paint

This recipe is for a sauce for smoking or grilling slabs of ribs, pork loins, pork butts, pork tenderloins, ham, chicken and/or any other meat.
1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.

Thursday, June 24, 2004

Hot & Spicy Spareribs

Spareribs are "Bigger" than Babyback ribs. If they are cooked just right - they will melt in your mouth - fall off the bone just as good as babybacks will. Some people prefer Sparerib Slabs over Babyback Racks - "Me" I like both - but I tend to lean more toward Babyback - but if you are going to feed a lot of "hungry folks" Slabs would be better. (This recipe is for the Grill) Use Hardwood or Lump Charcoal - You can also use a gas grill just add wood chips for the smoke flavor that "Everybody" loves.

Yield: 3 servings
1 to 2 racks pork spareribs (you may have to cut them to get them to fit your grill)
2 tbsp butter or margarine
1 med. onion, finely chopped
2 cloves garlic, minced
15 oz can of tomato sauce
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tbsp chili powder
1 tbsp prepared mustard
1/2 tsp pepper


1- Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender.

2- Add remaining ingredients, except ribs, and bring to a boil.

3- Reduce heat, and simmer for 20 minutes, stirring occasionally.

4- Place ribs on grill, meatiest side down, about 6 inches above low coals, or over indirect heat (banked coals).

5- Close grill hood.

6- Cook for 20 minutes; turn.

7- Cook for 45 minutes.

8- Baste with sauce, close grill and cook 10 minutes.

9- Turn ribs, baste and cook 10 minutes more. Serves 3.

10- Preparation Time: 20 minutes,Cooking Time: 75 minutes

Wednesday, June 23, 2004

Adobo Marinade

1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
In bowl of food processor place all ingredients; puree.
Makes approximately 1 cup.

Good for Pork or Chicken.


Smoky Potato Gratin

1 garlic clove, minced
1 cup whipping cream
1 cup milk
1 1/2 tablespoons all-purpose flour
2 teaspoons adobo sauce
1 teaspoon mashed chipotle pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium-size sweet potatoes, peeled and thinly sliced
1 medium-size baking potato, peeled and thinly sliced

Sprinkle garlic in bottom of a buttered 11 x 7 x 2-inch baking dish.
Whisk together whipping cream and next 6 ingredients.
Layer half of potato slices over garlic; top with half of cream mixture. Repeat procedure with remaining potato slices and cream mixture.
Bake, covered, at 350*F for 40 minutes. Uncover and bake 30 more minutes or until gratin is golden brown. Let stand 15 minutes before serving.
Makes 6 to 8 servings.

Note: Canned chipotle peppers in adobo sauce may be found in the ethnic section of the grocery


Spicy Baked Beans

1/4 cup packed brown sugar
1/4 cup tomato ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely minced or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 ounces)
1 small onion, chopped
1 large celery rib, chopped
2 (16-ounce) cans pork and beans
Preheat oven to 325º F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender. Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture.
Bake for 30 to 35 minutes or until hot and bubbly.
Makes 8 servings.


Tuesday, June 22, 2004

Country Ribs and Barbecue Sauce

Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup (1 medium) chopped onion
1/3 cup Worcestershire sauce
1/4 cup Butter
1/4 cup lemon juice
1 (28-ounce) bottle ketchup
1 (6-ounce) jar prepared mustard
2 tablespoons vinegar
1/2 teaspoon chili powder

Ribs Ingredients:
6 pounds country-style pork ribs
6 cups water
Combine all sauce ingredients in 3-quart saucepan. Cover; cook over medium heat, stirring occasionally, until sauce comes to a full boil (10 to 15 minutes). Reduce heat to low. Continue cooking, stirring occasionally, until sauce is thickened and flavors are blended (1 to 1 1/2 hours). Strain sauce, if desired.
Meanwhile, place ribs in 4-quart saucepan; add water. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (25 to 30 minutes). Reduce heat to low. Cook until ribs are fork tender (30 to 35 minutes). Drain; pat dry.
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Place ribs on grill over drip pan. Grill, turning occasionally and brushing with sauce, until desired doneness (25 to 30 minutes). Serve with additional warm sauce.
Makes 6 servings (3 cups sauce).

TIP: Sauce can be served on chicken, beef or pork.

TIP: Ribs are precooked to shorten grilling time.


Grilling with a kick!!

The Right Rub

A bold blend of seasonings rubbed right onto the meat adds a direct hit of exciting flavor.

Rubbing food with spices prior to grilling is a trouble-free, fat-free way to add flavor. Grilling transforms the rub into a crunchy brown crust that seals in the juices and enhances the flavors of the food underneath.

Be generous with your rub, applying it with a hearty, but not heavy, hand, and coat the entire surface. Rub it into the food a little so it will adhere, then cover and refrigerate for 15 minutes to 2 hours.

There are no boundaries to the ingredients you can use in a rub. To achieve the optimum balance of flavors, and avoid overpowering the food, it's best to lean toward simplicity. Salt is a must ingredient because it helps round out tastes and reacts with the natural juices in meat and seafood to help the flavors penetrate the flesh. Sugars can produce a delightful caramelized crunch on grilled foods, but should be applied lightly because they burn easily.


Spanish Olive Rub

I have not tried this.

1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper
Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.
Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.

Herb Rub

2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper
Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground.
To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood).

Cajun Rub

1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months.
To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood).
Or you can double to make more.

Sunday, June 20, 2004

Cooking Terms

This is a list of cooking terms that will help you when you see them mentioned in a recipe.


Acid water: Water to which vinegar or lemon juice has been added; used to prevent discoloration and darkening of certain foods.

Al dente: Italian term used to describe pasta cooked until tender but still slightly firm to the bite.

Baste: To brush or spoon pan drippings, other fat, or a liquid mixture over food as it cooks, to keep the surface moist and add flavor.

Batter: A semi liquid mixture (containing flour and other ingredients)

Bone: To remove bones from meat, poultry, or fish.

Braise: To cook slowly in liquid in a covered kettle or casserole. Food may or may not be browned first in a small amount of fat.

Broil: To cook below direct heat in the broiler of an electric or gas range.

Butterfly: To cut a piece of meat, fish, or poultry in half horizontally, leaving one side attached.

Caramelize: To melt sugar over low heat, without scorching or burning, until it turns golden brown and develops characteristic caramel flavor. To cook onions until sweet and golden.

Coagulate: To thicken into a curd or thick jelly.

Condiment: A sauce, relish, or additional ingredient use to season food at the table.

Curdled: Separated into a liquid containing small solid particles (caused by overcooking or to much heat or agitation).

Dash: A very small amount, less than 1/8 teaspoon.

Degrease: To skim fat from surface of a liquid.

Dice: To cut into very small pieces (about 1/8 to 1/4 inch).

Dollop: A large spoonful of a mixture, such as whipped cream or sour cream.

Entrée: The main dish of a meal.

Fillet: A piece of meat or fish that is naturally boneless or has had all bones removed.

Forcemeat: Finely chopped, seasoned meat, served separately or used as a stuffing.

Garnish: To decorate a completed dish, making it more attractive.

Glaze: To coat with smooth mixture, giving food a sheen.

Grate: To rub solid food against a metal object that has sharp-edged holes, reducing food to thin shreds.

Grill: To cook on a rack over direct heat--gas, electricity, or charcoal; to broil on a grill.

Julienne: Matchstick pieces of vegetables, fruits, or cooked meats.

Marinade: A seasoned liquid (usually containing acid such as vinegar or wine) in which food soaks. Marinating helps to tenderize meats, enhances flavor of all foods.

Parboil: To boil until partially cooked.

Pare: To remove skin.

Pâté: A mixture of one or more chopped meats or puréed vegetables, served chilled as an hors d' oeuvre. some pâtés are baked; others are not.

Purée: To sieve in a food mill or whirl in a food processor or blender into a smooth, thick mixture.

Render: To free fat from animal tissue by heating.

Score: To cut shallow grooves or slits through outer layer of food to increase tenderness, to prevent edge fat of meat from curling, or to make decorative top before roasting certain meats.

Sear: To brown meat briefly over high heat to seal in juices.

Sweat: To cook chunks of meat, covered, until the natural juices are released.

Zest: Thin, colored outer layer of citrus peel.

Happy Father's Day

Hope all the dads have a great day!!!

Lord, "Tell my dad happy Father's Day for me, and tell him that I still love him, and I miss him."

Lord, "Tell Julies dad happy Father's Day,and tell him they love him and miss him too!"


Thursday, June 17, 2004

Lets have a Barbecue!!!

You know it used to be called a "Back Yard" Cook out. Then some genus in marketing said "Lets call it a barbecue" so everything you cook outdoors is now called a "Barbecue" You can buy a Barbecue "Grill" that will cook "Down Home Barbecue" Good sales pitch - wrong answer.

This makes me wonder about what people will believe as the truth. The truth is "that ain't right" Barbecue is Barbecue, no matter how you cook it or how you spell it. We ain't having a Barbecue in the back yard on the grill - "that's a cook out" not "True" Barbecue.

Sales pitch - got to love the guys trying to make a buck. True Barbecue is done on a Pit or over a Pit - "Not a grill" Now don't get me wrong, you can do Barbecue "ON" a grill, but it is not "True" Barbecue, only home made. If you want to learn about "True" Barbecue there are many good web sites that will tell you the Truth about Barbecue and what to do and how to cook it.

I will post some great Barbecue recipes, you can make some mouth watering smack your lips - lick your fingers - smack your Momma Barbecue - It takes time and the willingness to learn what BBQ is all about.


Wednesday, June 16, 2004

Lets talk Bar-be-cue - Bar-be-que - "QUE"

How did Barbecue start? I have no idea.

It might have started in Texas. Why? Everything starts in Texas.

Texas Barbecue is Beef (no pork) and maybe some Chicken.

Texas Barbecue is Beef Ribs, Brisket,and good times.

How did Pork come in to play as a Barbecue? That's easy, Texas had all the cows.

All anybody else had were Hogs and Chickens.

So people had to cook something.

How did Barbecue start? I think somebody fell asleep cooking and the coals got low and the meat looked like it got burnt (Crust) but it turned out great!!! (Lucky for them)

"Hey I invented Barbecue" (you had to say something)
( the meat looked burnt - the wife was really bent out of shape - but it was OK you had a plan. This is how great things come into being, most of the time by a mistake and a wife that "is not happy about it"

But whoever started it, all agree Barbecue must be done low (heat) and slow (takes many hours) to produce what is truly great Barbecue.

There are all kinds of woods to give Barbecue that lip smack'n taste of great "QUE" One thing is for sure, "You can't rush Barbecue" It is a tradition that has been handed down from many generations and from some of the best cooks in the world.

My take on it, "Low and Slow wins every time, and I love that lip smack'n finger lick'n stuff no matter how you spell it!!"


Monday, June 14, 2004

KFC Style Coleslaw

8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!)
In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.

Company Baked Beans

This recipe is from About. Com

1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon slices in skillet. When crisp remove from pan. In drippings sauté
celery and onion. Set aside. Drain excess grease.
Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease.
combine 2 cans baked beans ( like B$M) and the onion and celery and
ground beef with catsup and mustard and salt and pepper to
taste and 2 beef bouillon cubes dissolved in the boiling water. Add bacon,
crumbled. Bake 1 hour and 15 min at 375. Can be made ahead and
baked at the last minute.

BBQ Beans

This recipe is from 3 Men.Com

2 cans Bush's Best Baked Beans (In bacon & sugar)
12 slicesbacon
3 clovesfinely crushed garlic
1 medium finely chopped onion
1/2 of one finely chopped green or red bell pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper
Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.
Remove bacon with a slotted spoon and set aside.
Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!)
Add chopped onion, bell pepper and garlic. Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.
Add the bacon and remaining remaining ingredients and bring to a slow simmer.

Saturday, June 12, 2004

Tex-Mex Cornbread

This recipe is from the National Barbecue News
I have 2 or 3 cast iron skillets and that is the only way to fix corn bread. Macdaddy

2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese

Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven
to 400ºF. In a large bowl, combine the eggs and butter and work together
with a fork. Stir in all the remaining ingredients until well mixed. Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.

Friday, June 11, 2004

King Ranch Chicken Casserole

This recipe was posted by Henry, on a BBQ list I used to be on called "The Porch". Great List to be on and the "Best" people in the world to learn from. (I left when we moved to the new house, and just hadn't had time to rejoin yet) Macdaddy

a.. 1 10-1/2 oz can cream of chicken soup
b.. 1 19-1/2 oz can cream of mushroom soup
c.. 2 Cups chicken broth
d.. 1 10-oz can Rotel tomatoes and green chilies
e.. 12 corn tortillas cut in pieces
f.. 1 3-4 lb chicken, cooked and cut into bite sized pieces
g.. 1 large onion chopped
h.. 2 c grated American cheese


Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the
tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half
the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour
remaining chicken broth mixture over top and remaining cheese.

Bake 350º 45-50 minutes.

This may be frozen and reheated and will taste great.

Recipe submitted by Chammy on 8/7/00


Wednesday, June 09, 2004

Italian Pork Roast

This is truly awesome. Macdaddy

Pre heat oven to 325

1 (3 to 3 1/2 pound) rolled bone less pork loin roast
4 cloves garlic, peeled and halved
1/4 cup olive oil
1 to 2 tablespoons dried Italian seasoning
Add to taste coarsely-ground pepper or fresh cracked pepper

Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F. Remove from oven, and cover loosely with aluminum foil.

Let stand 15 minutes or until meat thermometer reaches 160 degrees F. Then slice or pull apart.

Great with buttered rolls or soft garlic bread.

Dr. Pepper Pork Chops

This is a different recipe than the coca-cola recipe-but just as equally good.(actually I think it is better because I like Dr. Pepper better than Coke) Macdaddy

24 ounces Dr. Pepper®
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center-cut pork chops

Preheat oven to 325 degrees F.

In a 9 x1 3-inch pan, mix all ingredients except the meat. Cook 15 minutes; stir. Place pork chops in mixture, and cover pan with foil. Bake 3 hours.

Makes 6 servings.

Coca-Cola Pork Chops

This a very simple recipe that turns out great almost every time. Use any cut pork chop you want.(if they are over an 1" thick add a little more time, but don't over cook and let it rest before serving) Macdaddy

8 pork chops
Salt and pepper, to taste
1 cup catsup
1 cup Coca-Cola®
Brown sugar

Place pork chops in baking pan. Season with salt and pepper to taste. Mix the catsup and Coca-Cola®, and pour over the pork chops. Sprinkle with brown sugar. Bake uncovered at 350 degrees F for 1 to 2 hours(depending on the thickness) or until the pork chops are tender.

Mexican Style Chicken Wings

This is a very good recipe for a different type of hot wings. Macdaddy

2 tablespoons vegetable oil
4 pounds separated chicken wings
2 cups enchilada sauce
1 envelope taco seasoning mix (Hot or mild your choice)
1/2 cup finely chopped canned jalapeños

In a large skillet, heat the oil over medium heat. Add the chicken. Fry until lightly browned. Remove from skillet and drain on paper towels. Preheat the oven to 350 degrees F.

In a 13 x 9-inch baking dish, combine the enchilada sauce, taco seasoning and jalapeños. Blend well. Arrange the chicken pieces in the sauce and bake for 35 to 40 minutes, or until the chicken is no longer pink and the juices run clear.

Makes about 40.

Grilled Texas Shrimp

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals,(or med.heat gas grill) turning once, until pink, 2 to 3 minutes on each side.

Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.

If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.


Monday, June 07, 2004

Apple Bourbon Pie

Henry sent this recipe to me and asked me to try it and maybe share it here with you. "No problem, I will be happy to do both"

This is for the oven, but it can be done outside

If you try this recipe let us know what you think. Then I'll share what else Henry told me how you can make it,(outside) and you can try that too!! Now the man can cook, don't let him tell you otherwise. Macdaddy

Apple Bourbon Pie

1/2 cup raisins
1/2 cup bourbon (remember: Jack Daniels is NOT Bourbon, Try Rebel Yell)
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts -- toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar

Combine raisins and bourbon, and let soak for at least 2 hours.

Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water.

Cover and steam 10 minutes or until apple slices are tender.

Combine 3/4 cup sugar and next four ingredients in a large bowl; add apple slices, raisin-bourbon mixture, and pecans, stirring to combine.

Fit one piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust.

Carefully spoon the apple mixture into the piecrust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter.

Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves, over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.

Bake at 450 degrees F. on lower rack of oven 15 minutes.

Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes.
Yield: one (9-inch) pie

Comments from a fellow Cook and Friend

I hope I might suggest a few minor modifications to this message.

I believe items for grilling can be handled differently than those for smoking, in general.

Grilling is usually for cut meat products, and smoking is usually for whole (true trimmed sometimes) products.

Grilling is usually a touchy-feely matter of cooking over heat-flames of enduring higher heat. Surfaces receive that direct heat and then radiated heat starts to occur.

Most restaurants (higher quality) do not leave their beef steaks on the counter at room temp, but they cannot just wait to take them from 34 degree refrigerator storage.

They will house season and immerse to cover in peanut oil. No air or contaminants get to the meat. A wipe off removes anything visible and flames discard anything else.

Now if your meat is 1-1/2" to 2" thick, a medium or rare interior may be desired, with a charred outside. Fine. Grilling with added smoke is fine, with a very cool (not frozen) center. Make it look great, and then let it rest, for rare to medium rare. If your cut is not individual portions, but a larger cut to cook and slice to serve, you will need a longer warm period to start cooking, but not too much.

I gathered you were talking about Steaks, probably 1" thick or less.

Just thought my $0.02 might be of some value, for future posts.

(That was in response to what I had written below) "Thank you Henry, this is why I do value your input and knowledge on these matters of Home Cooking - Camp fire cooking - Cooking on the Grill - and doing Barbecue - "QUE" - the right way". Macdaddy

"A little more info about meat"
"Let me talk about meat a little more. When you marinade your meat in the fridge (6 to 24 hrs.) or you are just going to cook it naked, before you through (maybe "throw") it on the grill or smoker let it set out and come to room temperature. Don't take it right out of the fridge and toss it on the grill or smoker. Why? It will be cold on the inside. It will cook on the outside but will not be done on the inside and take a whole lot longer to cook (char broiled on the outside, still mooing on the inside) So as you are pre heating your grill and fixing whatever else you are serving, let it warm up to take the chill off the meat. It will cook better, now don't let it sit out all day, but take it out and let it warm up 25 to 30 mins. if it has been in the fridge for more than 6 hrs. Trust me you can see and taste the difference. When cold meat is put on the grill or smoker you play a guessing game. And that ain't good. More later. Macdaddy "

Best regards to you,

Henry - North of Sulphur, Louisiana

"Comments from a Pilgrim in the QUE"
For "Some" of my thoughts, which are updated daily, visit:

Thursday, June 03, 2004

Help from a friend

There is a man I met on the internet, that has become a close friend.

He has helped me set up this Blog site.

He has also tried to help me get a following on this site.

So I must return the favor.
His name is Henry, and he has a Blog site here also.

His eloquence for English and thirst for information and ability to make you understand this information is outstanding.

So I must tell you, if you read my site, then the credit goes to Henry.

Look up his Blog site, "In My Opinion" you will learn a lot.

The man has more Southern hospitality than I do.
And if you have a question, he will do his best to provide you with the best answer and research available.

So check it out.

"Thank you my friend."

Tell him Macdaddy sent you.

Wednesday, June 02, 2004

How to remove Odors

There was a piece in the paper today about paint odors.

It said to remove the odor of fresh paint, cut up a couple of Onions to remove the smell.


One, my wife would complain about the smell of paint.

Two, if I cut an Onion to get rid of the smell, I might as well sleep in the garage-with the "Onion"

Next they will tell you to suck on a Lemon every day to make your teeth white and that beans don't make you fart.



Ass Kick'en Baked Beans

I didn't name this Recipe so don't blame me.

1 ( 12 - 16 oz.) can green beans

1 ( 12 - 16 oz. can Kidney beans ( drained)

1 Onion sliced ( or 1 bunch garden onions diced)

1 cup Chili sauce

6 strips of bacon cooked ( add last 45 mins. of cooking )

1 (12 - 16 oz. can Pork & Beans

1 ( 12 - 16 oz. can Chili

1 Bell Pepper diced

2/3 Cup Brown sugar

Tabasco sauce to taste

Put all of the above ingredients ( except for bacon ) in a Dutch oven or large pot and bring to a boil for 8 to 10 mins. Stirring often.

Then cover and simmer for at least 2 hrs. on low heat. Stirring occasionally. You can also put this in a crock pot. Start out on High heat to bring to a boil for 10 to 15 mins. then reduce heat to low and cook for 2 to 2 1/2 hrs. covered.

Note: You can double or triple this recipe, cooking time will change a little.


Next Week

Next week I will start talking about barbecue.

What it is, how it started and what it is all about.

Everybody has an opinion about BBQ.

I will tell you my thoughts on this highly hot topic.

And what I have learned about the great art of doing "QUE".


Hobo Dinner

Layer in a casserole dish in this order. ( Pre heat oven to 375)

Another great- easy recipe.

1 to 2 pounds of ground beef.

1 Onion, peeled & sliced ( sweet or yellow)

1 Green Bell Pepper, seeded and sliced into strips

2 to 3 Potatoes, sliced thin (not peeled)

2 to 3 Carrots sliced thin

Salt and Pepper to taste.

Worcestershire sauce, sprinkled on liberally.

Bake at 375 for 1 hr. to 1 hr.& 30 mins.

Serve with corn bread or biscuits and hot sauce on the side.


Tuesday, June 01, 2004

Red Beans and Rice

I don't remember where I got this recipe but it is a good one for the Crock Pot.

8 ozs. dried red beans (the little ones - not the big Kidney beans)
8 ozs. Kielbasa sliced 1/2" thick
1 Large onion ( sweet or yellow)
2 Ribs celery chopped
1/2 Green bell pepper chopped
2 Cloves garlic minced
2 Bay leaves
1 Tbs. Parsley minced
Salt & Pepper to taste
A good dash of hot pepper sauce
1 Tbs. Worcestershire sauce
1 to 2 Cups rice (you can use Minute Rice)

Cover beans with cold water in a large bowl and let them soak overnight.

Drain beans and toss the water.

Place all the above ingredients(except rice) in a crock pot and cover with water.

Cook on low setting until beans are tender.

Stir occasionally and check the water (add a little if needed)

Takes about 6 hrs. to cook.

Fix rice according to the box.

When beans are ready remove bay leaves. Serve beans over rice and enjoy.


Baked Vidalia Onions

These are great, but my wife don't like onions, or the smell. I can get away with using an onion in some cooking (but very rarely)
Anyway- this is great- quick- and easy. (pre-heat oven to 350)

Ok, depending on how many you want to fix. You use a Tbs. of butter and W. Sauce for each onion, so you can fix 1 or 2 or 4 or 6 (you get the idea)

4 to 6 Vidalia Onions (peeled and cored)
4 to 6 Tbs. of real butter
4 to 6 Tbs. Worcestershire Sauce
Heavy-duty Aluminum Foil

Peel and core the onions- try not to cut through to the bottom, when you cut the core ( use a small thin blade knife ) you may have to take a spoon and dig some out.

Place each onion on a large enough square of foil to be able to cover and twist to seal in the onion.

Place a Tbs. of butter and Worcestershire in each onion and bring the edges of the foil to the top and twist firmly.

Place on a flat baking pan and bake at 350 for 45 mins. or until soft.

You can spice them up too if you want by adding a little Cajun Seasoning to the inside or outside before you wrap them in foil.


Monday, May 31, 2004

Corn Pudding

Corn pudding is great and this is a very easy recipe.

1 stick butter or margarine
1 cup sour cream (don't use Lite)
1 16oz.can cream-style corn
1 16oz.can whole kernel corn (undrained)
2 eggs
1 box Jiffy corn muffin mix

Preheat oven to 350. Mean while melt butter or margarine. then pour into a 9x13 glass dish and let cool for a min.

In another bowl mix sour cream and both cans of corn.
When mixed well stir in muffin mix.

Pour into the 9x13 glass dish and smooth out to the corners.

Bake at 350 for 50 mins. or until golden brown.


Marinated Chicken Breasts

I saw this recipe and thought it looked pretty good.

But I haven't tried it yet.

2 cups lemon-lime soda
1 cup soy sauce
1/2 cup olive oil
1/2 tsp. Garlic powder
1/2 tsp. Prepared horseradish
6 boneless skinless breast halves- you can use thighs or skin on chicken

Mix all of your ingredients together in a bowl.
Place chicken in a ziplock bag and pour in marinade.

Seal bag almost shut and remove as much air as possible then seal shut.
Turn bag to coat chicken and refrigerate overnight, turning bag from time to time.

When you are ready to fix dinner remove the chicken from the fridge and let it warm up to take the chill off.

When the grill is heated and ready to go, place chicken on the grill - discard marinade.

Grill till juices run clear.


Fried Rice with Bacon

2 medium leeks (white part only) washed and chopped
1 medium onion peeled and chopped (I like sweet onions or you can use garden onions)
2 tbs. Olive oil or extra light olive oil
4-1/2 cups cooked white rice ( Minute rice is fine)
1 egg, lightly beaten
5 pieces of bacon, cooked and crumbled
Salt & pepper to taste

In a large skillet, saute leeks and onion in oil until tender.
About 10 mins.

Add the cooked rice and salt; cook till lightly browned (med.low heat you want to fry it not burn it so watch it if it looks like it's browning to quickly turn down the heat) stirring often.

Pour in the egg and mix well.
Continue cooking and stirring until egg is cooked.

Add pepper stirring one more time, then top with bacon.
Makes 6 servings:

Note: You can use Hickory smoked bacon or peppered bacon, either is fine.


Saturday, May 29, 2004

Memorial Day

Memorial Day weekend is here.

A lot of people will hit the back yards firing up the grills, the smokers, the music, and feeding friends and family and enjoying the pool or the lake, taking in some rays (don't get sun burnt) and " sucking down some brew as you check out the view."

Relax, have fun and unwind.

But remember that this is also a day to remember lost loved ones - Sisters, Brothers, Moms, Dads, Sons, Daughters, Husbands, Wives, Uncles, Aunts, Cousins and most importantly our Veterans (present and past) that have done so much for us.

Look up at the sky, give a salute and say "Thank You".

Then fire up that grill, pop that top and have a great "Safe" weekend!!!!


Thursday, May 27, 2004

A little more info about meat

Let me talk about meat a little more.

When you marinade your meat in the fridge (6 to 24 hrs.)
or, you are just going to cook it naked, before you throw it on the grill or smoker,
let it set out and come to room temperature.

Don't take it right out of the fridge and toss it on the grill or smoker.


It will be cold on the inside.

It will cook on the outside but will not be done on the inside and take a whole lot longer to cook (char-broiled on the outside, still mooing on the inside)

So as you are pre heating your grill and fixing whatever else you are serving, let it warm up to take the chill off the meat.

It will cook better, now don't let it sit out all day, but take it out and let it warm up 25 to 30 mins.

If it has been in the fridge for more than 6 hrs.

Trust makes a difference.

When cold meat is put on the grill or smoker you play a guessing game.

And that ain't good.


Wednesday, May 26, 2004

Honey-Dijon Chicken

8 skinless,boneless chicken breast halves (see note below)
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
4 cloves garlic, minced
1/2 tsp. Ground black pepper
1/4 tsp. Salt

1. After washing, place chicken breast in a resealable plastic zip lock bag.
For the marinade, in a small bowl combine wine or apple juice,oil,honey,mustard,garlic,pepper and salt.
Mix well.

Pour marinade over chicken and seal bag (removing as much air as possible)
Marinate in the refrigerator for 8 to 12 hours, turning bag occasionally.

2. Drain chicken, discarding marinade.

Place chicken on pre heated grill on medium heat.
Grill for 12 to 15 minutes turning once, or till no longer pink. (170*F)
Makes 8 servings

Note: A friend asked me if you could use bone in chicken breast. Yes you can, you can use bone in chicken breast with skin or thighs or Leg quarters. Just up the cooking time a bit. You could also use this on whole chicken if you want to do a rotisserie style bird.

Tuesday, May 25, 2004

Prepping the meat

You are ready to cook, now what?

Steaks, chicken, burgers, ribs, pork loin, pork chops, grilled cheese.

Well lets talk about seasonings.

I like to use a combo of things.

My primary seasoning is Morton Nature's Seasons seasoning blend.
I mix a little extra garlic powder and Spice Islands fine grind black pepper into the mix.

(this is a great mix)

I use this on all my meats.

As far as salt goes I use Sea salt.

I use Lea & Perrins Worcestershire sauce to marinade my steaks in.

I have a fine collection of hot sauces, and many other spices.

I make my own barbecue sauce (a recipe I will share)

I like my things HOT, but I have to tone things down for my wife.
(I love her all the same in spite of this).

But you choose what you like.

Not because I say I do this or I add that.

You have your own taste.

I'm just telling you what I use. (You can go from there).

Seasoning is very important to meat and vegetables.
They can make or break your reputation for great cooking real quick.

You must be careful and pay attention to what you are doing,
(many years of trial and error on my part)

so choose your spices wisely.

More later.


Ok, are we ready? " Yes we are"

Ok, now we are ready to do some cooking!

Everything is in place.

You have got your stuff, it's done, "Lets do it"

You got it.

Next I will talk about prepping the meat, and seasonings and what to do.

Stay tuned...


Lets talk a little more about things

OK, let me talk a little more about equipment.
What is a smoker?

A smoker or pit or offset is used to do "QUE"
An offset is a cooker that has the fire box off to the side (this means it is not under the cooking grids like a grill, although some pits do cook under the grids)

Most back yard barbecue people use a WSM or offset cooker.
When you do barbecue you want to cook at the lowest temp.(low and slow) Pulled pork, or brisket, or even ribs.

The temps. are around 225 to 250, sometimes 300, but more toward the lower end of 225.
With a smoker or pit you will cook a whole lot longer, at a lower temp.
(anywhere from 3 hrs. to 10 hrs. sometimes 16 hrs. depending on what your cooking)

Now if you do true barbecue in a pit it may take longer,with a grill you will cook a lot faster.

Most people use real wood on their pits, (Hickory, Pecan, Mesquite or Oak)

If you use a WSM most use Lump or Hardwood Charcoal with wood chunks thrown in.

I will give you recipes for the grill, for the kitchen, and for the smoker.
Stick with me and you will be cooking like a pro. (no lie) you will be the best cook on your block.

People will ask you "Where did you learn to cook like this?"

Tell 'em Macdaddy taught me.

And then drink a beer for me.


Saturday, May 22, 2004

Now we get to talk about food,yummy

So you have done everything, your grill, smoker, and cooler are ready for that big cook out.

So what are you going to cook?
Steaks, chicken, pork, seafood, hamburgers, roast?
(yes you can do roast on a grill)

Do you have all your tools?
What tools?

Well, do you have your tongs?
(do not use a fork to turn meat,EVER)

Do you have a towel to wipe your hands?

Do you have your beer huggy?
(Ain't nothing worse than hot beer)

Do you have a thermometer?
(best thing you can ever buy)

Well I think your smart enough to know what you need.

So lets do some recipes and some cooking.
(My favorite part)

I'll meet you at the grill.


Now what?

What ever you have bought, you must break it in.

You must burn off the oil and cure the paint, so fire it up to high heat for 1 hour or longer.

Let her burn and smoke, you have got to cure it.

Then let her cool down and clean her (clean the cooking grids real good)

Hey now you are ready to cook with the big boys.

Now we get to talk about recipes.

Grab a beer and lets get started. Woo-Hoo!!!


Thursday, May 20, 2004

So do I need a grill or a smoker?

Do you need a grill or a smoker.

Are you going to cook steaks all the time?

(invite me to your house PLEASE)

Or hamburgers? Or ribs or chicken?

What is a smoker?
A smoker cooks at a much lower temp. than a grill.

A smoker cooks at 225 to 250 degrees.
(this is the temp. that you want to hold it at)

There are off set smokers (the fire box is off to the side)
They can range from semi trailer size to backyard size, so what is the best smoker?

The debate on this question will live on forever, but what I have learned is the WSM ( Weber Smokey Mountain) is the preferred smoker for the back yard BBQ'er and it is also used in competition cooking (with great results)(which I don't do)

To grill or to smoke? Both are great.

But you must figure out your needs.
What do you want to do?

I do both, and love every minute of it, grill or smoke, as long as the food is great, my wife is happy, I'm happy, and everybody I feed is happy.

You can't ask for anything better than that (and the beer is cold)

Just look before you spend your hard earned money and don't fall for all the bells and pretty extras that come with them.

Ok so you have made your choice.

Lets prep that bad boy and get ready to do some cooking. I can smell it aready. (I love it)


Tuesday, May 18, 2004

What's a good temp?

Did you know that some grills can reach close to a 1000 degrees?

Throw it on, flip it, take it off. (two sips of beer and your done!!)

Charbroiled on the outside, still Mooing on the inside.

Most gas grills cook at 450 to 800 degrees.
What's a good temp?

The lower the better.

A lot of people say to sear the meat (high temp) throw it on take it off.

Well... I respectfully disagree.

The lower the temp. the better.

Have you ever cooked something that looked great on the outside but was not done on the inside?

Grilling is the same way.

Why burn the outside if the insides not going to be done?

So what is a good temp?

325, 350, 400.

(this is the best range in grill)

it gives the food a good chance to cook evenly outside to inside, longer and slower is so much better than hotter and faster.


What kind of grill?

What kind of grill should you buy. Charcoal? LP? Or natural gas?

Well it depends.

How much are you going to cook?
Every other weekend?
Every day?
Every other day.
Once a month?

As the old adage goes, you get what you pay for.

Me I prefer Lp. (I have had all three types of grills) I like Lp for the constant temp. that it provides.

Charcoal is good also, but if you get a charcoal grill use Hardwood charcoal instead of regular charcoal.

Why? Because hardwood charcoal burns cleaner, and has a better flavor.
It burns longer and gives your food a better smoke flavor.

Now on gas grills to get a good smoke flavor you have to add wood to provide smoke.
This is done by wood chips ( hickory, oak or pecan) I will talk about this later.

When you buy a grill just think about what your going to cook, how much, and how often.

Does it fit your needs?

Look long and hard, this will be in your back yard for a long time (or maybe not)


Sunday, May 16, 2004

Let's talk grills

Do you like to grill? How much are you willing to spend for your grill?

Do you want fancy? (5,000 dollars) or something that does a good job within your back yard budget.

All grills are NOT created equal.

I have 2 Hollands and a Great Outdoors smoker.
The best grill I ever had was a TEMCO, (same as AmberLight or Charm glow)but these grills are not made anymore. (what a shame).

Holland makes a great grill (in my opinion) they were about 600 dollars a piece. (but well worth the money) the cooking temp. is always around 325 to 350. Just right for outdoor grilling.

You don't need 50,000 btu's to grill. You don't need all the crap that comes on today's grills. All you need is a grill that is predictable every time you fire it up.

I will talk about temps. and time for grilling meats later.


Welcome to my kitchen

Hello, my name is Terry. All my friends and family call me Macdaddy. Our daughter calls me Bigdaddy because she can't say Mac yet but that's ok. So anyway I will tell you I love to cook. I'm 46 yrs.old and have been cooking for a long time. I like to look at recipes and try to improve on them. It took me awhile to learn this craft of cooking (I had Pizza Hut on speed dial just in case) but now I can cook with the best of them. I will share with you my recipes and what I have learned through the years of trial and errors. We'll talk about a lot of things and have a grand old time in the days to come. We will also talk alot about Barbeque or BBQ or "QUE" and other great foods. Again, welcome to my kitchen. Macdaddy