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| midlo |
 Posted: Mon Jun 05, 2006 10:11 am |
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Joined: 01 Jun 2004
Posts: 219
Location: Maryland
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This is probably a strange recipe to start with, but i cooked these up on the grill the other day. Its a great dessert!
Apple Cannonballs: 4 large apples(cored) (i just cut out the core with a knife)
1/4 cup light brown sugar
1/4 cup raisins
2 tbsp. chopped nuts
1/2 tsp. ground cinnamon
2 tbsp. butter, cut into quarters
combine brown sugar, raisins,nuts and cinnamon and set aside. core and place apples in individual sheets of heavy-duty aluminum foil. spoon mixture into each apple. top with butter, wrap tightly in foil. put on grill, cover. cook until tender. about 20 minutes.
lets get some good grill recipies going. |
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| bfg1971 |
| Posted: Mon Jun 05, 2006 12:29 pm |
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Joined: 06 May 2004
Posts: 3915
Location: ohio
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| We've been grilling out two or three times a week. Standard steaks, burders, and brats but we've recently discovered dry rubs for meat seasoning and I'll be damned if the dry rubs don't almost beat marinating meat. The burgers and steaks have been stellar. |
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| lilsheeda |
| Posted: Mon Jun 05, 2006 12:58 pm |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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| If you're dry rubbin' and smoking...rub some butter on the bitches first. Then dry rub. You'll be very happy...I did like 3# of chicken for HOURS yesterday. Just never dries out. |
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| Sticky |
| Posted: Mon Jun 05, 2006 1:12 pm |
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Joined: 10 May 2005
Posts: 1957
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bfg1971 wrote: We've been grilling out two or three times a week. Standard steaks, burders, and brats but we've recently discovered dry rubs for meat seasoning and I'll be damned if the dry rubs don't almost beat marinating meat. The burgers and steaks have been stellar.
This stuff is the shit!
http://www.allseasoning.com/images/pr.../szeged-steak.jpg
a bit on the salty side but sooooo damn good. |
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| lush702 |
| Posted: Tue Jun 06, 2006 9:22 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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a great dry rub for NY strips:
- ancho chili powder
- finely ground coffee (good stuff)
- salt
- cumin
- black pepper
- brown sugar
1 part first 3 to 2 parts last 3 - stir it up, keep it in a sealed container
oh so tasty.
the coffee gives it that " there's a little 'wang' in the punch" guesswork for all your guests... |
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Aunt Bea swallowed. |
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| The Green Monkey |
| Posted: Tue Jun 06, 2006 11:54 am |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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| THM and I were just discussing a coffee-encrusted filet I used to eat all the time. I think we're going to recreate it this week. |
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Just dropped in to see what condition my condition was in. |
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| bfg1971 |
| Posted: Tue Jun 06, 2006 11:58 am |
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Joined: 06 May 2004
Posts: 3915
Location: ohio
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Best marinade ever:
1C Coffee
1C Soy Sauce
2TBSP Worschestichire sauce
1 tsp vinegar
sesame seeds & chopped onions sauteed in butter
garlic, salt, and pepper to taste
Usually applied to a chuck roast. Stick the meat in for at least 24 hours. Grill to perfection. (I think I've posted this before) |
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| lush702 |
| Posted: Thu Jun 15, 2006 10:15 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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get the meat dude @ the grocery to slice you some Angus sirlion strips about 1/3-1/2 inch thick ---
season w/ FRESH cracked black pepper, maybe a *hint* of garlic powder - salt w/ sea salt AFTER they cook...
get the grill REALLY HOT.
split a crusty italian or french loaf, oilve oil or butter it up - grill till toasty...
then rub some fresh cut garlic on it.
flash grill the steak to your favorite doneness -
mix up some creamy horseradish sauce, heat up some au jus, use for dipping...
assemble
a nice side of steak fries or home fries and a simple salad w/ chunky blue cheese dressing, beverage of your choice.
eat outside as the sun sets...mmmmmmm |
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Aunt Bea swallowed. |
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| lsu |
| Posted: Thu Jun 15, 2006 11:28 am |
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Joined: 06 Sep 2003
Posts: 996
Location: Centennial, CO
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alright, I might get in trouble for doing this but
http://www.louisianacupboard.com/shop...znQue_Sauces.html
get some of the pig stand bbq sauce and some of the Jack Miller's seasoning mix
These are made by real deal coon asses in Ville Platte, LA( the heart of cajun country). You'll never look back. |
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| ShackleMeNot |
| Posted: Thu Jun 15, 2006 11:43 pm |
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Joined: 27 Apr 2004
Posts: 8896
Location: Pangea
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I think I've posted before what I usually put on my steaks, I don't measure it out, usually a pinch of each:
Garlic salt
Onion Salt
Black Pepper
Chili Powder
Accent (not sure what it is, we always have it on the spice rack though) |
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Reagan SMASH!!! |
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