I love to eat!

And cook too, I'm the head chef here.

But mostly, I love to eat! Spearing or scoopin' the food up, shovelling it in, masticating chewing tasting and getting stuffed like a pig!

Gained 15 pounds in the last six years, of course.

So here's one of my fav recipes -- what's yours? I'll be the first to post a biggy --

Chili

-2 gallon pot
-2 pounds of round steak chunked up. (Venison is xclnt too)
-2 pounds of ground sirloin (it's affordable).
-4 large onions, diced.
-4 bell or chili peppers, diced.
-16oz jar of Jalapenos, strip the seeds out, diced.
-2Tb of ground red pepper.
-4 big cans of diced tomatoes.
-1 big can of Tomato or V8 juice.
-1 small can of Tomato paste.
-Optional 1lb bag of small red beans, soaked.

*Sear the steak chunks. Add the ground meat and fry cook well done.
*Pour off the grease.
*Add diced onions, Jalapenos, peppers and saute, covered.
*Add rest of ingredients and slow boil for 3 hours.
*Add other spices to taste.
*Eat!

And it tastes better the next day
-

 

What no corn bread???? LMAO X10

 

I did this one for you Rex!

BBQ Carolina Style

2 pork butts/ Shoulders, about 8 or 9 lbs each

Rub
· 2 Tbs. kosher salt (NEVER use iodized salt, it ruins stuff)
· 2 Tbs. sugar (I prefer Hawaii raw when I can get it.)
· 2 Tbs. brown sugar
· 2 Tbs. ground cumin seed
· 2 Tbs. chile powder (pure not with garlic etc. added)
· 2 Tbs. cracked black pepper
· 1 Tbs. cayenne pepper (there is no substitute)
· 4 Tbs. Hungarian paprika
· 2 Tbs. ground sage (my secret ingredient)

Sauce for mopping

· 1 C white vinegar
· 1 C cider vinegar
· 1 Tbs. sugar (Hawaii style when you can)
· 1 Tbs. cayenne pepper
· 1 Tbs. Tabasco sauce
· 1 tsp. kosher salt
· 1 tsp. cracked black pepper

Simmer all the ingredients in a sauce pan until combined. This sauce is used for mopping the shoulders during the cooking process.

· Get your coals ready and have plenty of hickory chips soaking in water( Not necessary if you have green hickory to throw on the coals, but this is not Carolina.

· Ensure you have a drip pan filled with water on the cooking side of your smoker.



I usually:

· Get my smoker up to 400 degrees, then put shoulders on with the skin side up.

· I immediately add the hickory chips to the coals and damper down.

· Allow the meat side to sear for about twenty minutes then flip the shoulders.

· Add more chips, and ensure the temp remains between 225 and 250.



A few things to keep in mind:

· Keep your temp within the 225-250 range during cooking

· Mop your shoulders and add chips about every forty-five minutes. The first hours are most important.

· Keep the smoker smoking. The first hours are when the shoulder gets it best flavor deep down.

· You don’t have to flip the shoulders again, but if you are cooking multiple shoulders, you will have to rotate them…The ones closet to the coals are getting a bit more heat.

· Plan on 12-16 hours cooking time at the right temp for some great shoulders.



There are two good times to start your shoulder:

· 4-6pm- I start at this time if I am the only one, and want to get to bed by midnight. I baby the things, and right before I go to bed, I make sure there are sufficient coals to keep temp up through the night.

· 10pm-1am- This is the time I start during the holiday season, when family is over. Us guys stay up all night drinking beer and telling stories while we are ‘Hard at work’ cooking the family supper…Great excuse the next morning, when you are hung over.



In any case… Shoulders ,charcoal, hickory, beer, plenty of time and friends make for a great meal and a great time

Don't forget the slaw and hushpuppies.

 

Dang that sounds good mike. What kind of BBQ'r are you using. Actually I think i saw a pic of you with your steel drum cooker. I have a smaller BBQ, it's a char-griller if you know what those look like, with the side cooker that I havn't used yet. The main BBQworks great, but I was wondering how hot I can get the main chamber if I have the hickory chips going in the side cooker. I was going to mess with it as soon as the weather got better but thought I might get some info from the expert. Look forward to trying your pork recipe.

 

Just a Brinkman Smoker. Back in Carolina we made the things out of Oil Barrels.
When smoking, you want to have the coals in the side cooker, and not underneath the shoulders.

The chapter seems to be much more active..when we get a G2g going on, you can plan on some Carolina BBQ!!!!!

 

Great thread idea Rex. Tried to add more points to your rep for this one, but was'nt allowed. Perhaps other members will.

 

Whew, that's a heckuva recipe Mike, and 14 hours of nursing the wood chips but it is DELICIOUS. I cheat and get smoked briskets from a new place, the BBQ Shack, that opened on Midway Blvd in Oak Harbor. They smoke 'em overnight and it's as good as Kansas City BBQ. I bet yours would give 'em a run for the money.

I keep it easier cuz I'm lazy, like Sloppy Joe's :

2 lbs ground beef
1 lb Jimmy Dean sausage tube
1 onion diced
1 green pepper diced
3 sticks celery, diced
One-half Tb ground garlic
8oz BBQ sauce
4oz Ketchup

-Fry ground beef and sausage well done. Pour off grease.
-Saute diced onion, bell pepper, celery.
-Add garlic and other spices to taste (Optional Italian seasoning, etc)
-Simmer all together for 2 minutes, stirring.
-Add BBQ sauce and ketchup, simmer 5 minutes.
-Eat

Usta' make own BBQ sauce, but it cost nearly $25 a gallon so stopped. Took all day too.

Referral points? Where are those? Are there demerits too?

Next up: Salsa with garden tomatoes
Or BBQ salmon
or real ham salad

 

The site is having issues again.

 

BBQ Sauce Piedmont Style (Western Carolina)

• 1 c Ketchup (I prefer spicy)
• 1 c Water
• ¼ c Cider Vinegar
• 1 med onion chopped
• 3 cloves Crushed Garlic
• 2 tbs brown or raw sugar
• 2 tbs molasses
• 2 tbs Dry Mustard
• 1 tsp cayenne
• Tabasco (amount varies depending on the level of heat you want. I personally like to yell ’Fire in the hole’…lol

Caramelize your onions and garlic, and then mix all ingredients in a pan and simmer for about twenty minutes or so. Basically you want to melt the sugar and have all the ingredients mesh.



I use this sauce with my smoked shoulders. You can pour it over sliced meat, or simmer the meat in it until the meat pulls a part with a fork. Either way is great.

 

Homemade Summer Sausage (The way Mom made it)


1/4 Tea. garlic powder
1/2 Tea. mustard seed
3 Tables. Morton Tender (note: may be to much, use 2 Tables)
1 Cup Water
1 Tea. Onion Powder
2 Tea. Liquid Smoke

Directions: Combine all the ingredients and mix well. Shape into roll about 2 inches round. Wrap in foil dull side out. Refrigerate, do not freeze, for 24 hours. Poke holes in the bottom of the foil with a toothpick when ready to bake. Put 1/2 inch of water in broiler pan. Place wrapped meat on broiler rack over water. Bake about 90 minutes at 325 degrees.

A good variation might be: Chopped onion and/or bell pepper.

* Use as an appetizer and sandwich meat.

 

Going to play with that recipe JR...Thanks

 

There has to be more cooks out here.

 

Bae-chu (Cabbage) Kimchi


Ingredients:

• Chinese/Korean cabbages - 3 medium-sized (5.5-6 lbs. or approximately 2.5 kgs.)
• water - 12 cups (2760 grams)
• coarse/rock (not table) salt (3 cups or 700 grams)
• red pepper powder (ko-chu ka-roo) (1 cup or 230 grams)
• chopped garlic (1 tablespoon)
• chopped ginger (1 tablespoon)
• green onions (30 grams or 2 tablespoons)

Optional Ingredients:

• red pepper threads (2 teaspoons)
• watercress (7 ounces or 200 grams)
• Korean white radish (1)
• there are as many differences to this type of kimchi as there are Korean families that make it. The list of optional ingredients stretches to include sugar, chestnuts, and even a Korean pear. The recipe here contains only the most common ingredients - feel free to consult other cookbooks for more ideas.

Directions:

1. Trim off the outer cabbage leaves (save them separately though, you'll need them later) and cut off the bottom of the cabbage head (the root). Then cut each cabbage in half lengthwise.

2. Get a large basin and take two-thirds, or so, of the rock salt and mix it with the water. Soak the cabbages in this brine, being sure it gets into even the inner leaves, for 15-20 minutes. Drain, but do not rinse. Sprinkle the remaining salt evenly over the cabbage, again, being sure to get it between even the inner leaves. Let stand until wilted, usually 4-7 hours, though longer if the cabbages are especially large or thick. Be sure even the firmest parts of any remaining cabbage head have also wilted. It's a good idea to rotate the cabbages from the top to the bottom periodically during the wilting process.

3. Chop the shrimp finely. Chop the garlic and ginger. Cut the green onions into strips about 1-1.5 inches (2.5-3cm) in length. Cut any radish or watercress into similar strips.

4. If you are adding oysters remove them from their shells and wash thoroughly. Drain.

5. When the cabbages are limp rinse them very well in cold water. You may need to rinse several times to remove all of the salt and brine. Allow to drain once the salt and brine have been removed.

6. Cut the cabbages into squares of about 1-1.5 inches (2.5-4cm).

7. Mix the red pepper powder with everything except the cabbage. Mix well. Taste, add salt or more red pepper powder as necessary.

8. Now, starting from the inside and working out, place the mixture between the cabbage squares.

9. Bundle the cabbage squares inside the outer cabbage leaves left over from step 1. Place inside a large earthenware pot to allow the kimchi to begin to ferment.

10. After several hours taste the kimchi, pouring water (a cup or two) over it, into the pot, if too salty or spicy. If too bland, mix rock salt and/or red pepper powder with a cup or two of water and pour over the mixture into the pot.

11. Once the taste is satisfactory and the kimchi has begun to ferment (it could take a day or two), place it in the refrigerator. Placing the kimchi into the refrigerator too early, before the mixture has begun to ferment, could harm its taste.

I did not create this recipe, but have used it many times....It is good.

 

Ingredients:


Seasoning Mix:
1-½ t Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
½ t White pepper
½ t Ground cayenne pepper


Main Ingredients:
½ lb. Bacon, minced
1-½ C Onions, chopped
2 C Chicken, pork or beef stock
1-½ C Bottled chili sauce
1 C Honey
3/4 C Dry roasted pecans, chopped
5 T Orange juice (or juice from ½ orange)
Rind and pulp from ½ orange
2 T Lemon juice
Rind and pulp from ¼ lemon
2 T Minced garlic
1 t Tabasco sauce
4 T Unsalted butter


Directions:
Combine the seasoning mix ingredients in a small bowl and set aside.

In a 2-quart saucepan, fry the bacon until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute.

Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low. Continue cooking about 10 minutes, stirring frequently.

Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. Makes about 5 cups.

 

1 Korean white radish? That must be a BIG radish. The Koreans i saw bury kimchi in the ground for two weeks to get that earthy flavor, makes a Real Stinkpot lol. But they're tougher.

Your BBQ sauce sounds Delicious too!
- - -

Ham Salad

I make the easier recipes since my aggravation span is getting shorter:

-Take 2lbs of leftovers from that oven Ham you just cooked. Shred or dice it up.
-Add Best Foods mayonnaise to taste. (1-2 cups)
-Add sweet relish to taste. (1-2 cups)
-4 stalks celery, cut 'n diced.
-1tsp Italian seasoning.
-1 pinch black pepper.
Stir/Mix it up with a fork.
-2 hardboiled eggs, cut 'n diced.
Add in and stir it up. (Adding the eggs last keeps from getting mashed eggs.)

EAT. Tastes even better next day, like most food.