Wednesday, March 30, 2005
Yesterday I grilled some leg quarters. It was very nice yesterday afternoon.
Today and Thursday I don't cook (we bowl on these days)
Friday may be raining and Saturday may be cool and windy again. ( sigh... ) oh well...
Jennifer (my older daughter) came to spend the week with us, it's always great to have her here.
I'll post some more recipes this weekend.
Enjoy your day!!!
Monday, March 28, 2005
We got some pretty heavy rain yesterday and last night.
Today is starting off cloudy and very cool and wet...
We'll see how the week goes.
Some post back, I was talking about recipes that had Barbecue in the name...
but had nothing in them to have anything to do with BBQ.
One was a meatloaf recipe...
Here is a REAL Barbecue meatloaf recipe that I know you will want to try.
3 pounds ground beef
1-1/2 slices of bread, made into crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon dry mustard
6-7 celery ribs, chopped
5-6 cloves garlic, minced
1-1/2 tablespoons sage
1 tablespoon Worcestershire Sauce
1/2 green pepper, chopped
2 tablespoons poultry seasoning
1/2 cup fresh parsley, chopped
your favorite Bar-B-Q Sauce ( to cover the top )
Mix all ingredients together except Bar-B-Q Sauce. Put in a loaf pan. Spread sauce on top of meat. Bake at 350 degrees for 1 hour to 1-1/2 hours.
Now this... is what I'm talking about...
Saturday, March 26, 2005
Sunday is a wash ( wash you clean out of our shorts ) heavy rain and thunder storms being called for.
Go figure...it's the weekend.
I'm suppose to grill tonight ( tenderloin and shrimp ) for the in-laws.
I'll have my umbrella handy just in case...
Sunday, Granny is fixing Easter Dinner. That's fine with me.
Monday I'll smoke the ribs...
that way I can take some to work Tuesday for lunch,
and I can watch everybody trip over their tongue as they pretend to be my best buddy (G)
... as the seagulls say in Finding Nemo.... mine..mine..mine..mine........mine.
Well, I've got work to do while Mr. Sunshine is in the neighborhood.
Have a great weekend, stay dry, and I'll post some more recipes next week!
Friday, March 25, 2005
( every Friday is a good happy Friday to me! ) (G)
Sorry I haven't posted all week, Blogger is still having some tech. problems and our cable feed went out one day, so...
Somebody asked me what the (G) stood for, well the big G is short hand for "big grin" for those who have not taken short hand.
Two big G's means really "Big Grin" - ear to ear you might say...
Three Big G's means it's pretty darn funny!
Four Big G's and beyond...means... "I'm drunk"...and I think I'm playing Space Invaders... so... that's the story of the Big G's.
Anyway... we all know what Good Friday and Easter are about...
(and I'm not going to preach here... that's not my style )
It's about a true Love that will never die...
It's about a heart and a soul...
It's about forgiveness...
It's about a Love so powerful and so true and so honest...
It's about you...
It's about me...
It's about Life...
And yes... it's about the chocolate bunnies
Sunday, March 20, 2005
"Woo hoo" - on the no rain!!!
Saturday was windy - it wasn't cold...but it wasn't warm either...it was... chilly.
I may wait till next Friday to do the slabs, I'm off ( long weekend) and the forecast looks better than this weekend does.
If it is nice today, I need to do some work outside ( get the flower beds ready) ...get that done...
then I can goof off...and smoke some ribs...
In the post on Bourbon Marinade the note said: I had no idea what the word macerate means.
Paul said on comments that it means - "to make soft by soaking or steeping in liquid."
So... now we know what macerate means.
Thanks for your help Paul.
Well...let me go check the weather...I may do the ribs today...and do the beds next weekend.
It just depends on Mr. Sunshine...
Enjoy your day!!!
Saturday, March 19, 2005
This recipe from the National Barbecue News is a good recipe for the oven and is very simple.
(Works for me)
Granny's Squash Casserole
6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping
Preheat oven to 350 degrees.
Wash and scrape squash, cut up, and boil until done and then mash.
Add other ingredients except cheese for topping.
Pour into a casserole dish and sprinkle with the extra grated cheese for the topping.
Bake for 30 minutes.
I know you will like these, Paul Kirk is the man when it comes to cooking.
I am too... but Paul just got a head start on me. (G)
2 lbs. precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 c. gold tequila or mescal
1/4 c. frozen orange juice concentrate
Grated zest of 1 lemon
Juice of 1 lemon
2 cloves garlic, minced
1/2 tsp. ground cumin
1 tsp. freshly ground coarse black pepper
1 tsp. salt
2 Tbsp. minced cilantro
Wash the wings, pat dry, and place in a large, heavy-duty reseal able plastic food bag.
In a small bowl, combine the remaining ingredients and pour the marinade over the wings in the bag.
Seal the bag and refrigerate several hours or overnight.
Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.
Drain the wings, discarding the marinade.
Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.
Creamy Spinach Dip
This dip is very popular & easy to make.
8 oz. cream cheese, cubed
5 oz. frozen chopped spinach
2 Tbsp. pimento, diced
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/4 c. whipping cream
2 Tbsp. Parmesan cheese, grated
2 tsp. onion, finely chopped
1/4 tsp. thyme
Combine cream cheese and cream in crock pot.
Cover and heat until cheese is melted, 30 to 60 minutes.
Add remaining ingredients.
Cover and heat 30 minutes.
Serve with raw vegetables, crackers, or bread pieces.
I might try this one sometime.
If you try it let me know what you think!
The Chef and his comments:
Many people prefer a dry seasoning rub for ribs and other meats on the grill.
I like them too.
Here is one that I think you will enjoy on meat, poultry or fish.
I call this my 25 cents rub because all the ingredients are 1/4 cup.
1/4 cup garlic powder
1/4 cup black pepper
1/4 ground allspice
1/4 good paprika
1/4 cup ground thyme
1/4 cup onion powder
1/4 cup dry mustard
1/4 cup brown sugar
Mix well and store in a jar in the fridge.
To use, rub on meat and let sit for at least 1 hour before grilling.
The more time the better.
When rubbing on chicken or turkey makes sure to rub under the skin too, and make slits into the meat for added flavor.
I have used this rub on blue fish steaks, Bluefish or Salmon, with much success.
This cut is very tender, and lends itself to quick cooking and is ideal for the grill.
Served with apples from the grill, the flavor is a true taste of the tropics.
1/2 cup of Jamaican rum
2 pork tenderloins
1/4 teaspoons of dry jerk seasoning
2 tablespoons of honey
1 apple per person, cut into 1/4 inch slices
1. In a bowl mix all the ingredients and allow for several hours of marinating covered in the fridge.
2. Grill on a medium hot grill for 15 to 20 minutes, depending on the thickness of the meat, until the meat is just barely pink.
Cook longer if you prefer well-done pork.
3. Grill sliced apples for 3 minutes on each side, and serve with the pork and a salad.
Here is his recipe and comments.
This is a great marinade and basting sauce for chicken, turkey, and pork.
The longer you marinade the meat, the better.
Bourbon is usually filtered through charcoal and it complements grilled meats.
Use half the marinade for your meat, and the other half for a dipping sauce after the meat is done.
1 cup of good Bourbon
2 table spoons olive oil
2 cloves garlic crushed
1 cup of apple juice
1/4 cup of low sodium soy sauce
1/2 cup of honey or brown sugar
Salt and black pepper to taste
Mix all ingredients in a bowl.
This is enough marinade for 2 chickens (cut up) or for one 13-lb. turkey.
I like to use a large baggie for marinades, because it is easier to turn over to allow all the meat to macerate. (see note)
Use a bowl or shallow dish if you have to.
Make sure you turn the meat fairly often.
With this marinade, let meats sit for at least 6 hours in the fridge, overnight is best.
When grilling, always cook meat over indirect coals.
Bank the heat on one side of the grill, and cook on the other.
This will avoid grease fires and charred uncooked meats.
Brush meats frequently with the marinade, it really soaks into the meat.
Note: I have no idea what that word means.
Try this recipe from Laural Mountain
Southern Sweet Chow-Chow Relish
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes.
Bring to a boil.
Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space.
Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals.
I don't turn them back upright until the jars are completely cool.
This recipe doesn't have to sit before it's ready to eat. After it cools, you can start tasting it.
You won't be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.
Friday, March 18, 2005
I got some more slabs of ribs for this weekend. If the weather holds out - I'll smoke them Saturday or Sunday.
Got to say hi to Vicky "Hi darlin" ( that should be worth a free beer or 2 next Thursday) (G)
Everything is good here. (if it would only stay warm)
I'll post some more recipes this weekend.
Robyn said "Big daddy that was a good dinner" ( got to love this child)
Thursday, March 17, 2005
Monday, March 14, 2005
If you remember a few post back - I had a pork loin to cook - well I fixed it last night.
Not on the grill, in the oven. "How did you fix it ?" you may ask.
In the oven...
What - am I going too fast here? (G)
I fixed it like this - I covered it with mustard and my seasoning mix - cooked in the oven ( in a 13x9 baking dish - uncovered ) at 375* for about 40 mins. (155*) finished temp.
I let it rest for 10 mins. - then sliced it - served with corn on the cob and Shelly green beans.
Julie liked it - at first she was like - "What are you doing?" "Why are you putting mustard on that?"
And me being the kind and caring husband that I am said:
"Honey, it will be fine, trust me" and it was - I might add.
( I did this on the grill one time, she just didn't see me put the mustard on. )
Anyway - here is a recipe for Oven Spaghetti called:
12 oz. spaghetti
1-1/2 lbs. ground beef
1 med. onion and green bell pepper (chopped)
1 can 14-1/2 oz. diced tomatoes (undrained)
1 can 8 oz. tomato sauce
1 Tbs. brown sugar
1 tsp. salt
1 tsp. chili powder
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
3/4 cup shredded cheddar cheese
Pre-heat oven to 350*
Cook spaghetti according to package.
Meanwhile in a large skillet, cook beef, green pepper and onion over med. heat until no longer pink - then drain off fat.
Stir in diced tomatoes, tomato sauce and everything else (except cheese)
Simmer for a few mins.
Drain spaghetti and add to beef mixture (stirring to blend in)
Transfer to a greased 13x9 baking dish.
Cover and bake for 30 mins.
Uncover, sprinkle with cheese.
Bake 5 more mins. or until cheese has melted.
Sunday, March 13, 2005
It was beautiful yesterday.
73 degrees ( Woo hoo !!! ) just a tad windy - but oh so nice.
The girls came up and Julie got out the kite to fly for Robyn.
We stayed out on the deck and enjoyed the sunshine - grilled some burgers - with home made potato salad and baked beans.
Perfect day... ( about time )
Today seems to be starting off nice too! Just a tad bit cool right now.
But maybe this afternoon will be warm as well.
Here are two BBQ Sauce recipes that you may want to try sometime.
The ingredients are kind of the same - you be the judge.
Sauce #1 House BBQ sauce ( instructions will be at the bottom )
1/2 cup A-1 sauce
2 cups Ketchup
1/2 cup Brown sugar ( see note: )
1 Tbs. Worcestershire sauce
1/4 cup Honey
1 tsp. minced garlic or 1/2 tsp. garlic powder
1 tsp. Lemon juice
For Texas style add 2 Tbs. Chili powder
Note: If it were me I would cut this back some, because with the added honey, this is going to be a very sweet sauce. Even with the Chili powder. That's just my 2 cents
Sauce # 2 All- American Barbecue Sauce
1 cup cider vinegar
3/4 cup chili sauce
2 Tbs. Worcestershire sauce
1 Tbs. A-1 sauce
3 Tbs. brown sugar
1 onion - finely minced
1 tsp. Chili powder
1 tsps. Tabasco sauce ( or to taste )
Combine all ingredients in a non - aluminum sauce pan. ( glass )
Simmer gently for 35 mins. partially covered.
Makes about 1 1/4 cup.
Use with beef, pork, or chicken.
As you can see they are close to the same - but different.
Everybody has a BBQ sauce recipe, some are close to one another, only different in a few ingredients, some are very different in ingredients, and some are just copy cats of a good recipe with something else thrown in to hide that fact.
That's why I use what I use. Simple and easy.
Now I would try these - they don't look bad at all - but I would be more inclined to use # 2.
You be the judge.
Saturday, March 12, 2005
Granny makes this all the time - it is very easy and it is always...soooooooo... good. ( works for me )
Pre heat oven to 350*
1 small box chocolate instant pudding
1 box yellow cake mix ( no pudding in mix )
8 oz. sour cream
3/4 cup water
3/4 cup oil ( Mazola )
1 tsp. vanilla
1 cup milk chocolate chips
Mix together all ingredients ( now here is the secrect ) and THEN fold in the chocolate chips.
Pour into bundt pan and bake at 350* for 45 mins. or until toothpick comes out clean.
When cake is done sprinkle powdered sugar on top or drip your favorite icing on top.
I mean way back when...
This recipe is the best of the best when it come to desserts.
So I hope you enjoy this one - I did - I loved it!!
Punch Bowl Cake
1 - box of Yellow cake mix
2 - boxes 5 1/4 oz. Vanilla instant pudding
5 - cups Milk
2 - large cans Cherry Pie Filling
2 - large cans Crushed Pineapple
5 - Bananas & Small package of chopped Walnuts
1 - large carton of Cool Whip ( I always bought 2 cartons )
1 - punch bowl
Mix cake according to box and bake. Cool cake and cut into bite size pieces.
Layer in the punch bowl like this:
1st: Enough cake to cover the bottom of the bowl
2nd: Pour 1 box of pudding that has been mixed with 2 1/2 cups of milk
3rd: Pour 1 can cherry pie filling
4th: 1 Can pineapple
5th: 2 1/2 bananas sliced
7th: Cool Whip spread out to cover
Repeat all layers again - starting with the cake
This is one of the best desserts I ever made.
Friday, March 11, 2005
It has been cold... windy...and just plain yucky.
So needless to say I have not been cooking outside.
Tonight I fixed chicken thighs.. yellow squash.. and baby lima beans.. and rolls.
I will be so glad when spring gets here.
I am not looking forward to cutting grass... but I am so tired of rain and messed up weather.
I hate winter...love spring and summer...hate winter.
I don't know what I'll cook this weekend. That will depend on the weather.
Julie has the cooties - that's going around - so I am trying to stay away from her. ( I love her - but not that much) (G)
I don't need to be sick right now.
I keep enough alcohol in me to kill any germ that is unfortunate enough to cross paths with me. (you would think they would want to stay and party) "Hey guys - this human is a walking beer keg lets parrrty!!!"
Any how - I'll post some more recipes this weekend.
Got to say" Hi Vicky" (she loves to see her name in print)
If I ever had a true friend... it's you. (Love ya babe) Thanks for being you.
Saturday, March 05, 2005
They can tell you more and go into greater detail then I ever could.
This is why I like Henry - he can find info on anything and he keeps up to date on many subjects.
Check it out - I would rather read what Henry writes anytime over reading the paper.
Check out these reads:
Only in America
The Joys of Barbecue in the Bay Area
BobinGa - Traditional Southern Whole Hog Barbecue
A true BBQ'er has what it takes to be White House chef
Build a Barbecue Grill from a Wine Barrel
These are just a few reads - Henry has many good subjects on his site.
If you have time read " In my Opinion "
Tell him Macdaddy sent you.
I doubt I will cook anything until all are back and things are back to normal.
I picked up some pork loin to grill sometime this weekend or next week.
Again depending on the weather. ( I am so sick of rain ) rain, rain, rain - rain, rain.
I'll get caught up on my work list - and just relax - and watch what I want to watch on TV.
And it won't be "Sponge Bob" or "Care Bears" or "Fairly Odd Parents"
( even though I do like Sponge Bob)
It will be a microwave hot dog - cold beer - type of Saturday... burrrrrrrp... Woo hoo !!!!!
(not my kitchen, some other bigdaddy)
Me and Julie love shrimp on the grill !! almost every time we have Tenderloin I throw some shrimp on too.
You can adjust this if you wanted more shrimp. (or less heat)
I'll try this and let you know if I make any adjustments.
Or if you make it before I do - let me know what you did.
Oh - if you have noticed my writing style has changed some - Julie is my proof reader and editor now. She didn't want me to look so much like a hill billy - "Luv ya Hun"
Thanks for not letting me look too country and for checking my spelling. ( I drive spell check crazy, it don't understand country talk, only city words - I ain't got it to learn ain't yet! ) Stupid machine (G)
Grilled Pepper Shrimp
These shrimp come off the grill spicy and delicious, but not too hot. The only problem you'll ever have with these is not having enough!
1 pound large, raw shrimp (about 24 per pound)
¾ cup olive oil
1 tablespoon crushed red pepper flakes
1 tablespoon your favorite hot sauce (such as Tabasco)
1 tablespoon Old Bay seasoning
1 teaspoon salt
4 cloves garlic, pressed
1 medium lime, juiced
Bamboo Skewers (soaked in water)
Combine all ingredients, except shrimp and lime juice, into a bowl large enough to hold the shrimp and combine thoroughly.
Peel, devein and wash the shrimp leaving the tail.
Put shrimp into bowl with the marinade and toss well to coat.
Allow the shrimp to marinade at least one hour (out of the fridge) and up to four hours (keep in fridge except for the last hour).
Prepare the grill for cooking.
Just before grilling thread the shrimp onto bamboo skewers so they form a semicircle, being careful not to crowd them too much, about four to each skewer.
Grill the shrimp over a med. fire 3 or 4 mins. per side. (or longer just don't over cook)
When done, place the skewers of shrimp on a serving platter and sprinkle with the lime juice.
Serves four lightly or two to three if very hungry.
Thursday, March 03, 2005
Sorry I haven't posted any before now.
It's to cold to cook outside. (Sigh...)
I haven't fixed anything fancy inside either!!
I told you it was nice the weekend before, well its been cold ever since.
We got some snow on Monday.
Some counties got nothing.
It was a nightmare just to get to work.
I hate winter...
It has warmed up some, but not by much.
My brother-in-law has been doing good. (he had 2 mild heart attacks)
He did have to have a stent put in (like I did 3yrs. ago)
But he is fine now and resting.
I'll post some more recipes this weekend.