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.