Saturday, April 30, 2005

Weekend Report

Geeze...get out the rain coats and rubber duckies.

This week has been a total wash... (and I mean wash)...April showers bring May flowers?

Not if you can't plant the damn things won't stop raining long enough.

It'll take two weeks for things to dry out around here. Oh well...I got to spend quality time with the family.

I got to go check on that recipe for Beer.

It should be about ready for a taste test. (G)


Friday, April 29, 2005

Tailgate Jerk Seasoning

This is a great dry rub for meat (chicken, pork or beef) to use the night before the game.

It will make whatever you're grilling tender and flavorful.

2 T. ground cumin
2 tsp. chili powder
1 T. garlic powder
2 tsp. dried mustard
1/4 tsp. cayenne pepper
1/4 c. light brown sugar

Combine dry ingredients.

They can be kept in an airtight container for whenever you want to use them.
Just keep in a cool dark place.

The night before the game, rub down meat with jerk, working it into the meat.
Put meat in ziplock freezer bags and refrigerate overnight.

Don't salt the meat until right before putting on the grill, because salt will dry out the meat if put on there too soon.

If you like, while you are grilling, you can brush meat with olive oil or butter
(if it's a large piece of meat).


Beer Brats - I like these people - B.D.

Beer Brats

One problem with grilling Bratwurst is that they tend to get charred on the outside and raw in the middle.

This recipe will not do that because they are fully cooked before they even hit the grill.

You need:

1 Case Beer
6 Bratwurst
6 Buns
1 Large Onion (Chopped)
2tsp. Minced Garlic
1tsp. Brown Sugar
Couple Plops of Mustard
3tbs. Butter

Prepare Brats at home, preferably the night before.

Open a Beer and start drinking.

Poke several holes in the Bratwurst using a fork.
Place all ingredients except the beer in a large pot.

By now you should be thirsty, open another beer for yourself.

Pour enough of the other beer into the pot to cover all of the ingredients.
Heat on Medium-high until boiling.
Boil for 25-30 Minutes stirring occasionally.

This will most likely smell up your house, so it is best to do it outside.
Take out the Brats and place in a container until ready to grill.
Strain the onions and save them.

Now it is time to grill.

Open a beer and start drinking.

Grill your Brats until they are golden Brown.
At the same time, put the strained onions on some tin foil and heat them.
For the last couple minutes you may also toast your bun.

Drink a beer and enjoy!

Best Recipe I have ever seen

This is a very simple recipe (works for me)


Dennis' Recipe for Beer

1 Cooler
3 Bags Ice (cubes)
1 Case Beer

Remove cans from recycleable cardboard holder.
Place cans in cooler, intermingling with ice cubes.
Chill 45 minutes and serve.

'nuff said, (GG)

Barbecue Meatballs & Crab Spread

Here are two recipes, one for meatballs, and the other for crab spread.

They are very easy (works for me) and make good Appetizers.



2 lbs. ground beef
1-1/2 c. fresh bread crumbs
1/4 c. chopped onion
1/2 c. milk
1-1/2 tsp. salt
2 eggs
18 oz. bottle barbecue sauce

Preheat oven to 375-degrees. In large bowl, combine beef, bread, onion, milk, salt & eggs.
Shape into little meatballs (about 1-inch).

Place meatballs in a 9x13-inch baking dish.
Bake at 375-degrees for 25-30 minutes.
Pour barbecue sauce on top. Bake 35 minutes more.


1 lb. flaked crab meat
1 c. shredded Cheddar cheese
1-1/2 c. Hellmann's mayonnaise
1 can cream of celery soup

Add cheese, mayonnaise & soup to medium saucepan.
Stir constantly over medium heat until cheese melts and becomes well-blended.

Add crab meat and stir to combine. Remove from heat.

Spread over lightly-toasted French or Italian bread wedge slices.
Bake at 350-degrees until golden & bubbly. Serve hot.

Thursday, April 28, 2005

What a waste

Well... this week has been a total waste of vacation time.

It has been cold...raining... or two words...this sucks.

I have not got to do ANYTHING outside.

At this will be the third week in May before I can plant anything. (sigh...)

Had to put the ribs back in the freezer...that ain't going to happen either. (double sigh...)

Got to wish my girls Happy B-Day. Vicky and Tracy (even though I'm just a tad bit late on Tracy) Well you know me...better late than never. (G)

I will post some more recipes soon.

Stay tuned...


(this is how I will sign off from now on...this is what everybody knows me by.
But this will always be ... " Macdaddy's Grill"

Tuesday, April 26, 2005

Captain Bill's Baked Rockfish

If you have never had Rockfish, try this recipe.

You should be able to find it in the seafood dept. of your store.

Or you may have to go to a seafood market. It's worth the me.


Captain Bill's Baked Rockfish

2 8-ounce rockfish fillets
2 teaspoons lemon juice
2 tablespoons and 2 teaspoons freshly grated Parmesan cheese
1 1/2 tablespoons melted margarine
1 1/2 tablespoons mayonnaise
1 1/2 stems scallions, chopped finely
1/4 teaspoon salt, or to taste
dash of hot pepper sauce
pinch of paprika

Rinse fish and pat dry with a paper towel.
Sprinkle lemon juice over fish and refrigerate 10 minutes.

Combine Parmesan cheese, margarine, mayonnaise, scallions, salt and hot pepper sauce.

Place fish on a steel plate or baking dish.
Spread sauce evenly over fish, then sprinkle with paprika.

Bake at 425 to 450 degrees for 10 minutes or until fish flakes. Serves 2.

-Recipe courtesy of Cozy Restaurant

Marinades for Pork

These marinade recipes come from the National Pork Producers Council.

Give them a might find one you like.


Apple-soy: Combine 1/4 cup frozen apple juice concentrate, thawed; 1/4 cup white wine vinegar, 2 tablespoons olive oil, 2 tablespoons soy sauce and 1 teaspoon crushed savory.

Lime-garlic: Combine 1/2 cup chicken broth, 1 teaspoon shredded lime peel, 1/3 cup lime juice, 2 tablespoons oil, 1 tablespoon brown sugar, 2 cloves minced garlic and 1/8 teaspoon ground red pepper.

Wine and herbs: Combine 1/4 cup olive oil, 1/4 cup dry white wine, 1 tablespoon minced dried onion, 1/2 teaspoon dried crushed basil, 1/2 teaspoon dried crushed rosemary and 1/4 teaspoon pepper.

Citrus-rosemary: Combine 1/4 cup olive oil, 1/4 cup lime juice, 1/4 cup lemon juice, 1 tablespoon grated orange peel, 1 clove minced garlic, 1 tablespoon crushed rosemary, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Mustard-bourbon: Combine 1/2 cup Dijon-style mustard, 1/4 cup bourbon, 1/4 cup soy sauce, 1/2 cup brown sugar and 2 teaspoons Worcestershire sauce.

Lemon-herb: Combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 tablespoons finely chopped parsley, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.

Port and honey: Combine 1/2 cup port wine, 6 tablespoons honey and 2 tablespoons melted butter.

Lemon-thyme: Combine 1/2 cup lemon juice, 1 tablespoon grated lemon rind, 4 tablespoons chopped fresh thyme leaves, 1/4 cup chopped green onion, 2 teaspoons salt, 1 teaspoon ground black pepper and 1/4 cup oil.

Southwestern: Combine 3/4 cup cider vinegar, 2 teaspoons Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon cayenne, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 crushed garlic clove and 1 minced medium onion.

Indonesian: Combine 1 cup plain yogurt, 2 tablespoons grated fresh ginger, 1/4 of a small minced onion, 2 minced garlic cloves, 1/2 teaspoon ground coriander, 1/3 teaspoon cayenne and 1/2 teaspoon salt.

Mediterranean: Combine 1/4 cup red wine vinegar, 1/4 cup tarragon vinegar, 2 tablespoons olive oil, 1 crushed garlic clove, 1 teaspoon oregano, 1/2 teaspoon crushed rosemary and 1/2 teaspoon salt.

Scandinavian: Combine 1/2 cup lemon juice, 4 tablespoons vegetable oil, 1 teaspoon dill and 1/2 teaspoon salt.

Caribbean: Combine 1/4 cup lime juice, 1/4 cup orange juice, 2 tablespoons cider vinegar, 1 crushed garlic clove, 1/2 teaspoon ground allspice, 1/2 teaspoon crushed thyme and 1/4 teaspoon cayenne.

Oriental: Combine 1/4 cup soy sauce, 1/4 cup dry sherry, 2 tablespoons sesame oil, 1 crushed garlic clove and 1 tablespoon grated fresh ginger.

Monday, April 25, 2005

Southern Living Cook Off

I entered my Chili recipe in the Southern Living 2005 Cook Off.

It would be an honor just to get a mention on this deal. ( for this southern boy)

My Chili recipe can stand up with the best of them. (in my opinion)

I just thought I would give it a shot.

Wish me luck...just in case.


Black-Eyed Peas

Here are two recipes for black-eyed peas.

See how the two cook the same side dish different.( even though one is frozen or canned and the other is not) And how they are seasoned almost the same, almost...

This just shows you how different people cook, and that there is no wrong recipe.

Just different styles and taste. It's what you were taught and the region you live in, that is the only difference.

Which one would you make? (my answer is at the bottom)

Black-Eyed Peas with Ham

3 1/2 c. canned or frozen (and thawed) black-eyed peas
3 c. chicken stock or canned low-salt broth
4 oz. finely chopped ham
1 c. onion, chopped
2 T. balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/4 tsp. (more to taste) crushed red pepper
Salt & pepper, to taste.

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes.

Season with salt and pepper. Makes 6 servings.

Cook's note: Cooking black-eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance.

Also add salt after cooking is complete, as it can make the beans tough.

Black-Eyed Peas and Hog Jowl

2 lbs. dried black-eyed peas
1/2 lb. hog jowl or ham hock
3 pints water
1 large onion
1 small red pepper pod
1/4 tsp. sugar
Salt to taste.

Wash peas several times, then soak in cold water.

Place hog jowl in large boiler with water, bring to boil and cook 1 1/2 hours.

Drain peas and add to hog jowl. Add whole onion, pepper pod, sugar and salt.

Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Makes 8-10 servings.

(my answer)

I would make both...but the second one is how I was taught.


What a way to start a week off

I took this week off to get some things done...oh, just a few outdoor projects to be completed.

I thought it would be know, the end of April.
But... it may be mid week before it turns nice (weather wise)

We did have a cold snap this weekend - one of the many mini winters that we get here after spring.

Dogwood, Blackberry, Locust, etc. etc. etc.
(I can't remember them all)

So... to start my week off right, I get to go... to the dentist. (oh... no..) Woo Hoo!!! " Be still my anxious heart."

(can you tell this is one of my least favorite things?)

What a way to start a week off...sigh.


Sunday, April 24, 2005

Bill's Dip

This looks like a good dip recipe.

The only thing I might change is a different kind of tomato, Mexican maybe?
And maybe mild sausage...
( for the beloved family members that can't handle hot gases or flames) (G)



1 lb hot pork sausage
1 green pepper, chopped
1 onion white onion, chopped
1 32 oz can of whole tomatoes, chopped, reserve liquid
16 oz of sour cream
16 oz of cream cheese
8 chopped hot chili peppers, or substitute your favorite hot peppers to taste


Brown sausage, drain fat.
To a large cooking pot, add all ingredients.
Add the tomato liquid.
Cook on medium heat for 1-2 hours, stirring frequently.
Serve in individual bowls with dip chips.

Best with Tortilla Chips.

Saturday, April 23, 2005

Weekend Report

Well this weekend is a wash. A cold front came thru last night, and it is chilly and very windy.

So...I won't get to do much work outside till Mon. or Tue. (take a week of vacation and it turns cold...just my luck)

That's Tennessee weather for you...73 one day...35 the next.

Had to do pooper duty in the backyard...(the dog is a machine, I tell ya..) and that wind will get your attention... I'll have to go tie everything down.

I'll be cooking inside this weekend...ribs went into the freezer...maybe sometime next week.

Enjoy your day!!!

Curried Chicken Thighs

This looks like an interesting recipe

Curried Chicken Thighs
Serves 6

1/2 cup fresh orange juice
3 tablespoons mild or hot Indian curry paste (see note below )
2 tablespoons honey mustard
2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
4 1/2 to 5 pounds chicken thighs (about 12 pieces)
Vegetable oil cooking spray


1. Combine the orange juice, curry paste, mustard, salt, allspice, and pepper in a glass or ceramic bowl, stirring well to dissolve the paste and mustard completely.

2. Trim the chicken of excess fat and skin, but do not remove most of the skin. Put the thighs in a shallow glass or ceramic dish and rub the paste into the meat, being sure to coat well and to rub some paste under the chicken skin. Cover and refrigerate for at least 2 hours or overnight.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

4. Grill the chicken thighs for 40 to 45 minutes, turning often with tongs. The chicken is done when the juices run clear when pierced with a fork or sharp knife, or when an instant-read thermometer registers 180°F when inserted in the thickest part of the thighs. Don't let the thermometer touch the bone. Serve immediately.


Indian curry paste is sold in small tubs in Asian markets as well as in some supermarkets and specialty food stores. Select hot or mild paste, depending on personal preference.


Rubs and such

Spicy Dry Rub

Makes about 1/3 cup


2 tablespoons chili powder
2 tablespoons cayenne powder
1 tablespoon ground coriander
1 teaspoon crushed red pepper
Salt and freshly ground black pepper to taste

Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Store in a cool place until ready to use.

To use: Rub the mixture into the meat, and allow to marinate in the refrigerator. Pat meat dry before grilling.

Peppery Dry Rub

Makes a generous 1/2 cup


3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced


Mix the ingredients together in a glass jar or bowl. Cover and shake to mix.
Refrigerate until ready to use.

To use: Rub the mixture into the meat, and allow to marinate in the refrigerator. Pat meat dry before grilling.

Sweet ‘n Spicy Dry Rub

Yield: 1 1/3 cups — enough for about 20–25 lbs. of brisket


1/4 cup dark brown sugar
1/4 cup minced garlic
1/4 cup dried marjoram
1/4 cup Kosher salt
1/4 cup freshly ground pepper
2 tablespoons ground cayenne pepper
1 tablespoon allspice

Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.

Mopping Sauce

Yield: 7 cups — enough for 25–30 lbs. of meat


4 cups apple cider vinegar
2 cups water
1/4 cup Worcestershire sauce
1/4 cup Kosher salt
1/4 cup freshly ground black pepper
1/4 cup vegetable oil

Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.

Smoked Brisket

2 briskets (about 9 lbs. each)
Sweet ‘n Spicy Dry Rub (See recipe above)
Mopping Sauce (See recipe above)

1. Rub all sides of the brisket with Sweet ‘n Spicy Dry Rub.
Set aside at room temperature for 2 hours.

2. Prepare your smoker according to manufacturer’s directions.
Smoke for 12 to 14 hours or until buttery, maintaining a temperature of 200°–220°F.
(When we prepared this at the Aspen Food & Wine Classic, we used a combination of mesquite and apple wood for smoking.)

3. Baste every 20 to 30 minutes with mopping sauce.

4. To serve, slice brisket across grain. Cut on the bias for wider slices. Top with a splash of the mopping sauce.

Helpful Hints

I have talked some before about how important it is having a thermometer handy... while cooking or grilling.

And really... I can't stress that point enough... especially when grilling, it takes all the guess work out.

You know exactly what's happening on the inside of that $25 piece of meat.

When our whole family gets together for a cookout... there is well over a $150 worth of
1 1/2" cut beef tenderloin on the grill... and everybody likes theirs done to different degrees of doneness...

So... that little handy dandy $10 digital thermometer has more than paid for itself.

And I use mine all the time... time and temperature are key to a consistent product off the grill.

So here's a little info you can use...

The Instant-Read Thermometer

To check for doneness, insert the thermometer into the thickest part of the meat, away from the bone.


Rare: 130°F
Medium-rare: 140 to 145°F
Medium: 150 to 155°F
Well done: 160°F


Rare: 140°F
Medium: 150°F
Well done: 160°F


Finished internal temperature should be 160°F.
Cook until thermometer registers 150-155°F and let the meat rest for 5-10 minutes.
The internal temperature will rise to 160°, but the meat will not be overcooked.

Chicken & Turkey

White meat: 170°F
Dark meat: 180°F


Monday, April 18, 2005

Most Things Done

Well I got most of my list done this weekend, only a few more things to do.

The long range forecast is cooler weather this coming weekend, and maybe some 35 degree nights, also that weekend. That's ok, we have had some beautiful weather.

(But this is why I don't plant anything until after the weekend of the 18th.)

I grilled some Leg Quarters tonight with baby Lima beans and mixed corn,( yellow and white) and I picked up some more St. Louis style ribs for the smoker. I will do them this weekend. (I hope)

Sam's Club had some pork picnic shoulders at a good price, I might pick up one for the smoker next time I'm there. Do some smoked pulled pork.

Got to say "HI" to my girl friends Vicky and Tracy. The beer babe's of the bowling alley.

(They love me) because I'm so good to Julie. And why wouldn't I be? She changed my life.

She is my love...plain and simple. And she loves me...go figure...

I'll post some more recipes soon...

Stay tuned...


Saturday, April 16, 2005

A Beautiful Day

Today a word...beautiful.

I did some beef tenderloin and shrimp tonight on the grill.


I will post some more recipes some time soon.

I have a lot of work to do outside, so I won't be on the computer much. (my honey do list)

And my to do list is very long...( that comes with having a new house)

So... have a great weekend.

Stay tuned...(sorry, but really...I do have a lot of work to do outside)

See ya, soon.


Chipotle Marinated Chicken

A beautiful weekend is forecast for us here in Tennessee.

Although it is just a tad bit chilly this morning, the high will be 75 today and 77 Sunday.

No rain.

Just us... and Mr. Sunshine. Woo Hoo!!!

A perfect weekend to cook outside... (after I get the yard work done)

The recipe below would be good to heat that grill up for...yep, hot chicken on the grill...

Cold beer in the is good...


Chipotle Marinated Chicken

4 garlic cloves
5 chipotle chiles, reconstituted and drained (see instructions below)
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/2 t. ground cumin
Salt & Pepper, to taste
8 boneless, skinless chicken breasts (or you could use thighs)

In a food processor, process garlic until minced.
Add chipotle chiles and process until minced.
Add cilantro, honey, vegetable oil, balsamic vinegar, lime juice, cumin, salt and black pepper; process until smooth.

Pour over chicken; cover and refrigerate several hours or overnight (chicken may be marinated in a zip-lock plastic bag as well).

Preheat and grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.

Note: To reconstitute chipotle chiles, simply cover them in boiling water and soak them for approximately 1 hour.

If whole dried chipotles aren’t available, 2 canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be substituted.

Thursday, April 14, 2005

Not Much Going on

Not much has gone on this week...just getting things ready outside for planting and flowers.

The weather has been very good for far.

By April 18 all should be a go...(not much chance of frost or cold weather after this date)

All the trees planted last year have come alive they didn't die on me this winter so... that's a relief.

The grass has come back in nice and green and full.

Bowling will be over with next week... Woo Hoo!!! 36 weeks is too long.

Enjoy your day & stay tuned...


Monday, April 11, 2005

Reply to a Comment Part 2

This was posted to the Reply to a Comment by someone called Anonymous.

Thats the wrong answer. Its a sin. You Have a closed mine you have never tried it but you have all the answers for not doing it. It will cut the cooking time in half. Make the ribs tender less greasy less flare ups. You want to steam them about half done with all the spices on them before steaming. Make sure its not steamed done. The bone is not pulling away from the meat.

My reply to Anonymous:

1: You need to read the post again.

2: Then you need to read the Weekend Report.

3: I don't have a closed mind about...anything. So don't judge me.

4: Cooking in half the time...that's not the point...less flare ups...your grill is too hot.

5: I have done ribs in the oven...boiled...and broiled...finished on the grill in my younger days.
It's not the same...

6: No...I don't have all the answers...if I did...I would be the big money winner on Jeopardy.

7: It is a do yours however you's your loss.

8: I have learned from my mistakes...

Have a nice day...


Sunday, April 10, 2005

Alligator Stew

Today is in a word... bea-u-t-ful

I saw this recipe and thought it was interesting so I'll post it
Even though is doesn't contain any form of Alligator in it. Go figure...

Still, it looks good but... it should be called " Single Man Stew"
Looks like something I would have thrown together in my younger days...

Before I became Chef Bigdaddy...(G)


And enjoy this bea-u-t-ful day Tennessee

Alligator Stew (for a bunch of single guys)

5 # Hamburger
1 large onion- chopped
2 large green peppers-chopped
2 1/2 cups ketchup
2 1/2 cups water
1 cup brown sugar
1 gallon pork & beans

Brown hamburger.
Then drain fat off.

Add ketchup, water, brown sugar and beans, green peppers and onions, mix well.
Cover and cook until peppers & onions are tender.

For the single man:

1 # hamburger
1/4 cup onion-chopped
1/4 cup chopped green pepper
1/2 cup ketchup
1/2 cup water
1/2 cup brown sugar
1 15 0z can of pork and beans

Fix same as above.

Saturday, April 09, 2005

Weekend Report

Well, got the grass cut and cleaned the Holland and grilled some Leg Quarters. Woo Hoo!!!

The weather forecast is very nice for this weekend. (about time)

Let me say a few more things about ribs or any meat... boiled, broiled, or steamed.

Now I know there are a lot of recipes that call for doing this, then to finish them on the grill.

I'm not saying... I am right, and they are wrong, far from it.

I just don't do it...because I believe this takes away for the whole grilling concept.
And you lose a lot of good flavor.

By this I mean when you boil, broil, or steam, the meat is already cooked... before it hits the grill.

You don't get the smoke into the ribs or any other meat because... it is already cooked, it won't take the smoke...

By doing this it is assured you will have tender ribs no doubt about it...but at what cost?

I try to stay with the BBQ method...low and slow.

To cook ribs by direct heat is not low and slow.

Indirect is the better method for the grill.

But by direct grilling you must make sure... they don't dry out and they don't over cook and still get fall off the bone ribs.

You can add a pan of water under the grill grate and by wrapping them in foil you will get tender ribs.

Now, again I'm not saying don't do this (boil, broil, or steam)

I just don't do it... that is what the foil is for.

People that smoke ribs (on pits or by an offset pit) would never do this... you lose the flavor and you can't get the smoke into the meat. (this is the trick)

And that's the key to great ribs, smoke...flavor...and fall off the bone tender.

That's just my 2 cents.


Andouille Crusted Louisiana Shrimp

Henry sent this recipe to me.

I wasn't sure about a few things, so I had to ask him, so see the notes at the bottom.



Fresh Louisiana shrimp
2 large onions - sliced
3 bunches green onions - bias cut (see note)
6 shallots - shaved
splash of cane vinegar (see note)
salt & pepper to taste
Scuppernong preserves (see note)

Egg Wash:

3 eggs
1/3 gallon of milk


2 oz. all purpose flour
2 oz. bread crumbs
2 oz. cooked and ground Andouille sausage
salt and pepper to taste

Source: Chef: Tory McPhail, Commander's Palace

In a large bowl, whisk together eggs and milk to create egg wash mixture.
Set aside.

Combine all purpose flour, breadcrumbs, Andouille sausage and salt and pepper.
Set aside.

Peel, de-vein and clean shrimp thoroughly.
Drag each shrimp through prepared egg wash mixture.
Shake excess egg wash off quickly then drag immediately through crust mixture.

Drop individual shrimp into deep fryer for approximately one minute each, or until cooked.

Coat a medium sauté pan with olive oil and warm over medium heat.
Grill sliced onions, green onions, shallots, cane vinegar and salt and pepper until tender.

Pile vegetables onto plate.

Arrange crusted shrimp over grilled vegetables and spread reduced scuppernong preserves around the perimeter of plate.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."

Note: I was not sure what bias cut meant, it means:

The slicing of the green onions is at an angle (bias) into pieces about 1 to 1-1/2 inches long. Similar to how you would do them for a stir fry in a wok. This is as opposed to slicing (chopping) into small pieces 1/4" or less, for a salad, or for a stew or gumbo.

Note: I have never heard of Cane vinegar, it is:

This is made from sugar cane syrup, and varies in quality. You can get cheap cane vinegar in Filipino markets, but the Vinegarman recommends that you hold out for the smoother Steen's Cane Vinegar, which is made in Louisiana.

Note: Scuppernong grape preserves, jams and jellies are traditional Southern items. These grapes grow well in the warm Southern States.

( I don't know if we have this brand in Tennessee ) I'll look next time I'm at the store.

Thanks Henry.

Enjoy your day & stay tuned...
I have to go cut the grass , then clean the Holland for whatever I grill this afternoon.


Beer Boiled Shrimp

Here is another good looking recipe for shrimp.

This is a football tailgating recipe.

If you have a Turkey fryer you could use it, or if you have a side burner on your grill
or simply do it on the stove.

It should be good...

Beer Boiled Shrimp
By an Oakland Raider Tailgater

This shrimp recipe is easy, and great for warm weather games.
All you need is a camping stove, large pot, and...

2 pounds of large shrimp (don't shell them)
Six-pack of good beer (we prefer a dark ale)
1 pound kielbasa sausage
2 or 3 bay leaves
tbsp coriander seeds
salt and pepper

The night before the game...slice the kielbasa into one inch slices.
Wash the shrimp in cold water.

In the parking lot...In a large pot, bring to a boil the beer, sausage, bay leaves, coriander seeds, salt, and pepper.

Lower the heat and simmer for about ten minutes.
Dump in the shrimp and bring back to a boil.
Boil for about two minutes (shrimp should turn pink.)

We like to put the shrimp on ice and serve it cold, although it is also tasty hot.

Any bottled cocktail sauce will do, we prefer to make ours at home.

Just mix together...
2/3 cup ketchup
1/4 cup horseradish
2 tbsp hot pepper sauce (less, if preferred)
1 tbsp fresh lime juice

Friday, April 08, 2005

Reply to a comment

On the post Grilled Baby- back Ribs, 4me2know2 (God bless you whoever you are) asked...

"Have you tried steaming the ribs before grilling?"

The long answer... no.

Because for this reason...I think you lose some flavor from the meat when you...
A: boil before grilling (you lose the flavor from the fat and the bone)
B: broil before grilling (again the same argument)
C: steam before
D: It's a sin to do the above... no matter how much beer is involved... (G)

Now...I will not argue about putting a pan of water under the grill grate for moisture while grilling... direct or indirect, so you could say you are steaming the ribs while you are grilling, to help keep them moist or from drying out.

But to boil, broil, or even steam before grilling (or smoking) to help you have tender (fall off the bone ribs) no...

Now, I'm not saying you are wrong to do this... whatever works for you or your style of cooking or grilling.

Me myself...I just don't believe in it... I really think it robs the meat of flavor.

That's just my 2 cents.

Thanks for your comment.



This is a recipe for spaghetti pie.

If you have never had this... the info I get from Mishy is that this is very good.

The reason it is called Ska-betti is because that's how Robyn says spaghetti.

Got to love this child...

I hope you enjoy this.

Ska-betti- pie


1/2 box of spaghetti (cooked and drained)
2 eggs beaten
2 Tbs. butter
1/4 cup Parmesan Cheese ( real shredded )
1 cup cottage cheese
1 to 1 1/2 lb. ground beef (cooked and drained)
1 jar of Ragu (or your fave)
Mozzarella cheese
1 glass pie pan
Pre-heat oven to 350*

For the Crust:

Mix the following together to make crust.
Press in buttered pie pan, bottom and sides.

1 (6 oz) package of ska-betti, cook and drain
2 eggs beaten
2 Tbs butter
1/4 c Parmesan cheese

Spread 1 cup cottage cheese on crust.

In the skillet:

Cook and drain ground beef
add 1 regular jar of Ragu (or your fave)
until heated

Pour into pie pan and smooth out.

Cover with Reynolds wrap and bake at 350* for 30 to 35 mins.

Uncover and add Mozzarella and extra Parmesan cheese on top and bake for additional 5 mins.

Wednesday, April 06, 2005

Mid - Week Report

Well not much has been going on this week so far...

Lets see...grilled some Leg Quarters Monday...grilled some Tenderloin yesterday.

Today and tomorrow are no cook days...(bowling)'s raining anyway.

Friday...don't know yet.

I saw a smoker Monday that I'm going to have to look at was nice and big.

Stainless Steel cabinet smoker - deep racks - it can hold ( just guessing) 8 full racks of slab ribs (maybe more)
and no telling how many baby back full slabs...sweet.

It ain't cheap either...built like an oven, it looked well made.

I'll have to check it out again this weekend.

I've got some more recipes to post so...

Stay tuned...

Sunday, April 03, 2005

Mustard Glazed Pork chops

If you notice I'm posting a lot of pork chop recipes...

If I can't smoke ribs, pork chops are next in line...fried- grilled- smothered- covered- mustard- I know what makes a pork chop happy...MUSTARD... Woo Hoo !!!


1/2 cup packed brown sugar
1/3 cup Dijon mustard
5 tablespoons cider vinegar ( this would be a good sauce for the grill too)
2 tablespoons molasses
1 tablespoon ground mustard

6 bone-in pork loin chops (6 ounces each) (for the grill get thicker cuts)

In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended.
Bring to a boil over medium heat, stirring frequently.
Reduce heat; cover and simmer for 2-3 minutes or until thickened.

Place pork chops in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Top with sauce; turn to coat.

Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

Yield: 6 servings.

Baked Mushroom Chicken

Here is a recipe from Taste of Home.
This is an easy main dish to make and goes well with any combo of veggies.


What you will need:

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

What you do: Pre- heat oven to 375*

Flatten each chicken breast half to 1/4-in. thickness.
Place flour in a resealable plastic bag; add chicken, a few pieces at a time.
Seal and shake to coat.

In a large skillet, brown chicken in 2 tablespoons butter on both sides.

Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.

In the same skillet, saute mushrooms in the remaining butter until tender.
Add the broth, salt and pepper.

Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup.

Spoon over chicken. Bake, uncovered, at 375° for 15 minutes.

Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.

Yield: 4 servings.

Grilled Baby-back Ribs

Here is a recipe for ribs grilled over direct heat.

Notice that this has no Ketchup in it. (that way it won't burn) and won't dry out too quickly.

And notice it doesn't say boil first- broil first- cook in the oven first- and so on...I just don't believe in doing that for the grill. (that's just my 2 cents)

Remember to remove the thin membrane on the bone side of the ribs. (always remove this)


Marinade and Mop Sauce:

3/4 cup chicken broth
3/4 cup soy sauce
1/2 cup sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 racks pork baby-back ribs (about 4-1/2 pounds)

1/2 cup sugar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

In a large bowl, combine the first six ingredients.
Pour two-thirds of the marinade into a 2-gal. resealable plastic bag; add ribs.
Seal bag and turn to coat; refrigerate overnight.

Cover and refrigerate remaining marinade.

Drain and discard marinade from ribs.
In a small bowl, combine the rub ingredients; rub over both sides of ribs.

Coat grill rack with nonstick cooking spray before starting the grill.

Grill ribs, covered, over medium heat for 20 minutes.
Turn and grill 20 minutes longer.

Baste with reserved marinade. Cook 20-40 minutes longer or until a meat thermometer reads 160° and pork is tender, turning and basting occasionally.

Yield: 4 servings.

Saturday, April 02, 2005

A Sad Day

A good heart stopped beating today...

Pope John Paul II...left this world today.

I'm not a Catholic...but I did respect this man.

He showed no fear...

He showed the true heart of a leader.

He showed the world what faith was supposed to look like... and what it was supposed to be.

He showed the world what the face of grace should be like.

He showed the world no fear of reprise for his faith that people do have a heart...

He showed the world that the heart of God was greater...his love is the most precious gift to be given.

A good heart stopped beating today...

It's a sad day for all...

No matter what you believe...

A good man walked away from this world today...

To look into the eyes of God... and say... "I tried..."


Suzie's Hot Wings

I love wings...I haven't had any in might be about time to chow down on some.

I like simple recipes for wings, and I like grilled wings better than deep fried or oven baked.

Enjoy this simple recipe!!! (works for me)

1 bag Chicken wings, tips discarded, any amount

1 Bottle of Zesty Italian Salad Dressing
1 Bottle of Louisiana Hot Sauce

Soak wings in Zesty Italian dressing overnight or several hours.

Grill over medium coals slowly about 10-15 minutes.

Take off grill, soak them with Louisiana Hot Sauce, and put them back on grill another 5 to 10 minutes.

Fried Okra Salad

I have never tried this, but I believe I will.

If you try it or have tried it... let me know.


Fried Okra Salad
By Emeril Lagasse


1/4 cup buttermilk
1 egg
4 teaspoons Rustic Rub (below)
16 okra pods, washed and cut in half lengthwise
1/4 cup flour
1/4 cup yellow cornmeal
1 cup solid vegetable shortening, for frying
4 cups assorted salad greens
1 recipe Green Onion Dressing (below)

Rustic Rub: Yield: 2 cups

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried organo
2 1/2 tablespoons dried thyme

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Green Onion Dressing:

1 cup olive oil
1/4 cup chopped parsley
1/2 cup finely chopped green onions, green parts only
1 tablespoon chopped garlic
1 tablespoon fresh lemon juice
3 tablespoons distilled white vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 teaspoon sugar

Combine all of the ingredients in a bowl and whisk for 2 to 3 minutes to blend.
Or put the ingredients in a jar fitted with a lid and shake vigorously for 15 seconds. Refrigerate for at least 1 hour before serving.

The dressing will keep for several days in the refrigerator.

Beat together the buttermilk and egg in a small bowl. Add 2 teaspoons of the rub and stir to blend.

In another bowl, combine the flour, cornmeal, and 1 teaspoon of the rub
Dredge the okra in the flour mixture and heat the shortening in a skillet.

When it is hot, place the okra, split side down, in the oil and fry, turning once, for about 2 minutes, or until lightly golden.

Drain on paper towels. sprinkle the okra with the remaining 1 teaspoon of rub.

Divide the greens into 4 equal portions.

Top each with okra and drizzle with dressing.

Serve immediately.

Happy Pork Chops

I don't know what makes a pork chop happy... but it must be this recipe.


2 lb. pork loin chops (3/4 to 1-in. thick), seasoned with salt and pepper
2 tbsp. corn or olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced (or to taste)
1 cup beer or water2 cups chicken broth
chopped cilantro

Heat oil in large skillet, add pork.

Sear pork on both sides on medium-high heat just until brown, about one minute on each side. Remove from skillet and cover loosely with foil.

Add garlic and onion to skillet.
Cook and stir until tender, about two minutes, scraping up brown bits from the bottom of skillet.

Add rice, stirring constantly until rice just begins to brown, about three to four minutes.
Add tomatoes, chiles, beer and broth or water. Bring to a boil; cover.
Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover.
Simmer for 10 minutes.

Let stand five minutes before serving.

Sprinkle with chopped cilantro if desired.

Chicken broth or water may be substituted for the beer in this recipe.
If using water only, additional salt and pepper may be needed.

Makes six servings.

Jerk Pork Tenderloin

Here's a good recipe for the grill that looks hard, but it's very easy.

I try to stay with recipes that have ingredients in them that everybody usually keeps in the kitchen.


1 bunch green onions, cut into 1-inch pieces
3 bay leaves, broken into pieces
3 garlic cloves, peeled
2 jalapeno chiles, seeds and membrane discarded, cut up
2 tablespoons distilled white vinegar
1 tablespoon dried thyme
2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 whole pork tenderloins (1 pound each)
2 small or 1 large ripe pineapple


1. In food processor with knife blade attached, blend green onions, bay leaves, garlic, jalapenos, vinegar, thyme, allspice, salt, and pepper to a thick paste.

2. On large plate, rub tenderloins all over with jerk paste; cover and refrigerate 1 hour or overnight.

3. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.

4. Meanwhile, with sharp knife, cut pineapple lengthwise through crown to stem end into 8 wedges, leaving on leafy crown.

5. Place tenderloins on hot grill rack.

Cover grill and cook 18 to 22 minutes or until browned on the outside and still slightly pink in the center, turning tenderloins over once.
When meat is done, internal temperature should be 155 degrees F. on meat thermometer.

While tenderloins are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 to 8 minutes or until golden brown and heated through, turning wedges over once.

6. Transfer pineapple to platter. Transfer tenderloins to cutting board and let it rest, then thinly slice.

Serve sliced tenderloins with pineapple wedges.

Some Useful Information about Barbecue Sauces

This might help you out some as to the many choices and styles of Barbecue Sauces that are out there and what some of the recipes may contain.

Today there are literally hundreds of barbecue sauces being used, and experts tend to categorize them according to the ingredients and characteristics that connect them to a specific region.

Here are a few of the regions and the flavors associated with them:

North Carolina- Sauces in the region east of Raleigh and tend to include vinegar, salt, black pepper, crushed or ground cayenne, and a few other spices.

In the western part of the state the recipe is pretty much the same, with the addition of small amounts of ketchup, molasses or Worcestershire sauce.

South Carolina- Here the sauces tend to be a unique mustard style, which is a thin vinegar-mustard sauce slightly sweetened with honey or molasses.

Memphis- Meats here tend to be either dry-rubbed with a dry spice rub toward the end of cooking or covered in a sauce that is made up of vinegar, mustard and tomato.

Kansas City- The sauces here are thick, with a tomato and sugar base and tend to be sweet, tangy and spicy.

Many of the well-known national brands are based upon the KC formula.

Texas- In Texas beef is king.

Sauces here range from thick, spicy, tomato-based sauces, to thin, hot pepper-based sauces to thick and dark sauces from south of the border.

Just thought you would like to know...


Italian Beef

This is a very simple recipe if you like to use a crock pot for cooking.

Italian beef

1 two or three pound lean beef roast, such as sirloin or bottom round roast

1 envelope Good Season's Italian Dressing Mix

Place the roast in a Crock-Pot.

Sprinkle the dressing mix over the beef.

Add about 1 to 1 1/2 cups of water.

Place lid on Crock-Pot and set temperature to low.

Let the roast cook for about 11 hours.

I usually let the roast cook overnight if I am serving it for a noon meal.

For an evening meal, put it on early in the morning and let it cook all day.

After the roast is cooked, shred the meat with a couple of forks and serve it on hoagie buns.

Serve some of the liquid in a small dish for au jus.


Happy Birthday Jenner

Happy Birthday to my older daughter Jennifer!!!!!!!

(Robyn calls her Jenner) " Happy Birthday Jenner"

14 Years old today!!!! Woo Hoo !!!!!!!!!!!

Glad you got to spend your spring break with us last week.

I hope you have a wonderful day!!!

Luv Ya and see you again soon.

Terry... aka...Bigdaddy...aka...Macdaddy

Friday, April 01, 2005

Wet Friday

Boy howdy... did it rain today!

I'm glad I cut my grass last Saturday.
A couple of days of warm weather, and it took off...nice and green and getting thicker by the day.

And now this rain...

We killed out everything last year, because we had more weeds than grass.
Re- seeded it with tall Fescue and it looks a whole lot better this year.

But we have to stay on top of it.
Next year it should be nice and lush and very green.

One thing about me...I love to have and keep a pretty yard and so does Mrs. Macdaddy.

Like I said...I'll post some recipes this weekend.

Seeing that I doubt I will get to do anything outside. ( maybe Sunday)

Stay tuned... Stay dry...