I think this weekend was very nice.
Friday night I grilled some leg quarters.
Saturday was a nice day, did some smoked ribs with corn on the cob - smoked baked beans - and potato salad topped off with corn pones - good cold beer - and some good friends. (Vicky, Tracy, Steve, Griffin, my daughter Jennifer - and of course me and Julie and Robyn)
Oh and Sweetie too!
Sunday looks nice right now but... they are calling for about a 80 percent chance of rain so I doubt I will cook outside today. ( I do need to clean my grill and smoker)
I did something a little different on the ribs this time - I added apple juice to my water pan water - and that mixed in with the Pecan smoke was very good. Everybody seemed to like them (or they lied) but anyway...
On another note, my brother-in-law Dale had to come back into town from a job because of some health problems. We will say a prayer and hope all will is well with the big lug (G).
Stay tuned...
Macdaddy
Sunday, February 27, 2005
Sunday, February 20, 2005
Tons of recipes
Some of you may wonder why I use the mix of rub and sauce on my ribs when I have tons of rub recipes and BBQ sauce recipes.
Well I have tried lots of them, and they are very good - but sometimes I have a stroke of genius and play with the right companionable mix to come out with what I have now and use.
Say what ? ? ?
" I like what I use now."
The mix I use for grilling can be used on any meat.
The mix I use for ribs is for - well, for ribs.
It's easier that way for me.
I do have tons of sauce and rubs and marinade recipes that I will post this year.
I have tons of recipes - period! That I will try to post this year.
I'm going to update my site where I can post pictures and links. So just hang in there with me.
Macdaddy
Well I have tried lots of them, and they are very good - but sometimes I have a stroke of genius and play with the right companionable mix to come out with what I have now and use.
Say what ? ? ?
" I like what I use now."
The mix I use for grilling can be used on any meat.
The mix I use for ribs is for - well, for ribs.
It's easier that way for me.
I do have tons of sauce and rubs and marinade recipes that I will post this year.
I have tons of recipes - period! That I will try to post this year.
I'm going to update my site where I can post pictures and links. So just hang in there with me.
Macdaddy
Grilled Orange Chicken
I was looking through some of my old recipes and ran across this one.
It is very simple (works for me) and easy to make and grill.
Ingredients:
1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken ( I used Thighs for this )
Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken (remove as much air as possible) and seal bag.
Let chicken marinade for 30 mins.
Remove chicken (discard marinade) and grill until done. (about 45 mins. for thighs)
It is very simple (works for me) and easy to make and grill.
Ingredients:
1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken ( I used Thighs for this )
Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken (remove as much air as possible) and seal bag.
Let chicken marinade for 30 mins.
Remove chicken (discard marinade) and grill until done. (about 45 mins. for thighs)
You can also do this in the oven. ( I prefer the grill)
Pre heat oven to 350
Place chicken (skin side up) and marinade in a shallow baking dish.
Bake until juices run clear (about 1 hr.)
Baste occasionally with marinade.
Enjoy!
Macdaddy
Seasoning Mix
Well I got the Leg Quarters grilled just in time last night as it started to rain on me.
If I cook today it will be inside ( rain - what else! )
I thought I would post some seasoning mix recipes that Willard has sent me.
If you have any good recipes that you have made (time tested) send them to me.
I'll look them over and post them. Just make sure the ingredients are clear and the directions are easy to understand and follow.
Old family recipes (Grandma - Grandpa)
Your recipes
They can be anything, (main course - veggies - dessert - cakes - pies - etc)
So here are some more recipes that come out of Louisiana.
Enjoy!!!
Macdaddy
Cajun Boil
Book: Louisiana
Chapter: Seasonings
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste
Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'spices. Add salt and cayenne or hot sauce to taste. When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add shellfish and cook until done, depending on what you're using.
Yield: Enough crab boil seasoning for 5 pounds of seafood, sausages and vegetables (corn on the cob, red potatoes and whole small onions). You can add whatever you like. The potatoes are the best.
Zatarain's Crab Boil is the best ready-mixed seasonings. Just add
whatever seafood, meat and vegetables you like.
Cajun Butter
Book: Louisiana
Chapter: Seasonings
2 Tbsp butter
1/4 tsp chili powder (Gebhart's)
1/4 tsp freshly cracked black pepper
1/8 tsp ground red cayenne pepper
1/8 tsp garlic powder
1 tsp cornstarch (or arrowroot)
1/4 cup chicken broth
Stir together butter and spices. Cook 1 minute (med heat). Stir
in cornstarch & chicken broth. Cook until bubbly. Serve warm over
cooked corn on the cob or other vegetables.
Cajun Seasoning
Book: Louisiana
Chapter: Seasonings
1 box salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 tablespoons dried parsley
4 tablespoons cayenne pepper
2 tablespoons chili powder
Combine all ingredients; store in an airtight container.
Cajun Spice Blend & Cajun Sauce
Book: Louisiana
Chapter: Seasonings
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon red (cayenne) pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika
1/4 Teaspoon salt
CAJUN SAUCE
2 Tablespoons margarine
2 Tablespoons flour
1 Cup milk
3/4 Teaspoon spice blend
Make a standard white sauce from the flour, margarine and milk.
Stir in the spice.
Creole Seasoning Blend
Book: Louisiana
Chapter: Seasonings
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
1 teaspoon cayenne pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder
Combine all ingredients; store in an airtight container.
Dry Rub
Book: Louisiana
Chapter: Seasonings
3/4 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons coarse salt
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
Mix brown sugar, paprika, coarse salt,
Black pepper, onion powder and cayenne
pepper in small bowl for dry rub.
Store at room temperature.
This dry rub is excellent on ribs, chicken
or even steaks and pork roast. Rub on
meat and refrigerate over night
before grilling or smoking.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
Book: Louisiana
Chapter: Seasonings
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
If I cook today it will be inside ( rain - what else! )
I thought I would post some seasoning mix recipes that Willard has sent me.
If you have any good recipes that you have made (time tested) send them to me.
I'll look them over and post them. Just make sure the ingredients are clear and the directions are easy to understand and follow.
Old family recipes (Grandma - Grandpa)
Your recipes
They can be anything, (main course - veggies - dessert - cakes - pies - etc)
So here are some more recipes that come out of Louisiana.
Enjoy!!!
Macdaddy
Cajun Boil
Book: Louisiana
Chapter: Seasonings
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste
Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'spices. Add salt and cayenne or hot sauce to taste. When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add shellfish and cook until done, depending on what you're using.
Yield: Enough crab boil seasoning for 5 pounds of seafood, sausages and vegetables (corn on the cob, red potatoes and whole small onions). You can add whatever you like. The potatoes are the best.
Zatarain's Crab Boil is the best ready-mixed seasonings. Just add
whatever seafood, meat and vegetables you like.
Cajun Butter
Book: Louisiana
Chapter: Seasonings
2 Tbsp butter
1/4 tsp chili powder (Gebhart's)
1/4 tsp freshly cracked black pepper
1/8 tsp ground red cayenne pepper
1/8 tsp garlic powder
1 tsp cornstarch (or arrowroot)
1/4 cup chicken broth
Stir together butter and spices. Cook 1 minute (med heat). Stir
in cornstarch & chicken broth. Cook until bubbly. Serve warm over
cooked corn on the cob or other vegetables.
Cajun Seasoning
Book: Louisiana
Chapter: Seasonings
1 box salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 tablespoons dried parsley
4 tablespoons cayenne pepper
2 tablespoons chili powder
Combine all ingredients; store in an airtight container.
Cajun Spice Blend & Cajun Sauce
Book: Louisiana
Chapter: Seasonings
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon red (cayenne) pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika
1/4 Teaspoon salt
CAJUN SAUCE
2 Tablespoons margarine
2 Tablespoons flour
1 Cup milk
3/4 Teaspoon spice blend
Make a standard white sauce from the flour, margarine and milk.
Stir in the spice.
Creole Seasoning Blend
Book: Louisiana
Chapter: Seasonings
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
1 teaspoon cayenne pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder
Combine all ingredients; store in an airtight container.
Dry Rub
Book: Louisiana
Chapter: Seasonings
3/4 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons coarse salt
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
Mix brown sugar, paprika, coarse salt,
Black pepper, onion powder and cayenne
pepper in small bowl for dry rub.
Store at room temperature.
This dry rub is excellent on ribs, chicken
or even steaks and pork roast. Rub on
meat and refrigerate over night
before grilling or smoking.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
Book: Louisiana
Chapter: Seasonings
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Saturday, February 19, 2005
Weekend Report
I did some grilled pork chops last night with Yellow corn and baby Lima beans and rolls.
The pork chops were cut 1 1/4 thick
Rubbed with my seasoning blend mix (Natures Seasoning with extra Garlic powder and med. grind Black pepper mixed in) and marinated in Lea & Perrins White sauce. (for about an hour)
Grilled for 45 mins. with Pecan wood smoke - Excellent
Beans were cooked with Country Side Bacon for seasoning meat.
I use to use Smoked Hog Jowl for seasoning but have found Country Side Bacon to be the better seasoning meat for beans and such.
I've got some Leg Quarters for dinner tonight.
I don't know if I'll get to grill them or not, depends on the weather,why else? Hint: RAIN!!!
I have never seen so much rain as we have gotten this winter.
If it had been cold enough through all this rain - Tennessee would be buried to its tree tops in snow.
Now I ain't wanting "THAT" to happen - but chill with the rain. (save some for spring and summer there big guy)
I'm going to list some recipe names I ran across
See if these are appetizing enough to eat. Yum, Yum. (I swear I'm not making these up)
Turnip Greens Stew
Taco Soup
Cream of Reuben Soup
Grits and Greens
Cheddar-Chili Cheesecake
Chicken & Brie Quesadillas with Chipotle Sala
Chili Cornbread Salad
Plum Fajitas ( Yuck!)
Grilled Salmon with Nectarine Onion Relish ( hum...)
Shrimp & Grits Eggs Benedict
Grilled Chicken with Lemon Yogurt Coleslaw ( as Julie would say - not in this house )
Balsamic Marinated Olives
Warmed Cranberry Brie ( double Yuck!)
Broccoli Cornbread Muffins
Macdaddy
The pork chops were cut 1 1/4 thick
Rubbed with my seasoning blend mix (Natures Seasoning with extra Garlic powder and med. grind Black pepper mixed in) and marinated in Lea & Perrins White sauce. (for about an hour)
Grilled for 45 mins. with Pecan wood smoke - Excellent
Beans were cooked with Country Side Bacon for seasoning meat.
I use to use Smoked Hog Jowl for seasoning but have found Country Side Bacon to be the better seasoning meat for beans and such.
I've got some Leg Quarters for dinner tonight.
I don't know if I'll get to grill them or not, depends on the weather,why else? Hint: RAIN!!!
I have never seen so much rain as we have gotten this winter.
If it had been cold enough through all this rain - Tennessee would be buried to its tree tops in snow.
Now I ain't wanting "THAT" to happen - but chill with the rain. (save some for spring and summer there big guy)
I'm going to list some recipe names I ran across
See if these are appetizing enough to eat. Yum, Yum. (I swear I'm not making these up)
Turnip Greens Stew
Taco Soup
Cream of Reuben Soup
Grits and Greens
Cheddar-Chili Cheesecake
Chicken & Brie Quesadillas with Chipotle Sala
Chili Cornbread Salad
Plum Fajitas ( Yuck!)
Grilled Salmon with Nectarine Onion Relish ( hum...)
Shrimp & Grits Eggs Benedict
Grilled Chicken with Lemon Yogurt Coleslaw ( as Julie would say - not in this house )
Balsamic Marinated Olives
Warmed Cranberry Brie ( double Yuck!)
Broccoli Cornbread Muffins
Macdaddy
Tuesday, February 15, 2005
Happy Valentine
I didn't get to the computer yesterday to say "Happy Valentine" to all the ladies. (sorry)
Yesterday didn't start out to well for me.
The fridge has been acting up here lately.
So yesterday it decided to fill up the ice maker with water and then just keep on filling.
Needless to say, water was running out the door.
If it had done it after I had left for work instead of before - Lets just say the floor would have been flooded.
Nice way to start off the day. Sigh...
Macdaddy
Yesterday didn't start out to well for me.
The fridge has been acting up here lately.
So yesterday it decided to fill up the ice maker with water and then just keep on filling.
Needless to say, water was running out the door.
If it had done it after I had left for work instead of before - Lets just say the floor would have been flooded.
Nice way to start off the day. Sigh...
Macdaddy
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