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Post by hungryman on Jul 7, 2005 4:56:10 GMT 12.75
Anyone got a good recipe for either of these?
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Post by OLKoot on Jul 7, 2005 5:21:39 GMT 12.75
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Post by hungryman on Jul 7, 2005 7:22:18 GMT 12.75
Awesome! Great link, thanks a bunch!
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Post by jayrog3006 on Jul 8, 2005 7:50:57 GMT 12.75
hungryman,
There is also the Recipe Archive and featured recipes on this board. Some good stuff to look through, if you haven't already.
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Post by Paws on Jul 8, 2005 8:47:15 GMT 12.75
I have lots that all taste good but I never use them because I do not like additives on my meat. When I BBQ, I might dry rub or I might lightly season with salt and peppr and that is all. Depends on what you like to taste I guess. Do you want Southern heat, Northern Sweet, KC tomato, New England vinegar or what? Most BBQ I see hedre around the Mid West leans toward the KC style with a little heat added via onion or jalapeno peppers. Tastes good but not like a plain old slow cooked hunk of meat with just a little salt and pepper with maybe a touch of garlic juice and onion powder. ;D
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Post by OLKoot on Jul 8, 2005 9:26:47 GMT 12.75
I also prefer a dry rub only because most of the sauce's I've seen are tomato based and will burn.....so after cooking I will use the sauce as a dip or basted on the meat in the last moment of cooking..... One dry rub you may try is...... 1/2 cup salt 1/2 cup white pepper 1/2 cup black pepper 1/2 cup garlic powder 1/2 cup cummin 1/2 cup cayanne ( To Taste) 1/2 cup paprika 1/2 cup onion powder 1/2 cup brown sugar Mix well and rub on meat well.....a good massage will do!
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Post by Brikatw on Jul 9, 2005 16:05:14 GMT 12.75
I tend to go along with both Steve and Paws. Much rather have a piece of good meat cooked slowly on the fires edge or buried after searing and let the rub enhance the meat. Sauces and stuff that overpowers the meat's flavor just take away from the whole experience. Sometimes all I want on it is some salt, pepper, garlic juice and onion juice. I still make some sauce but it's usually on the side for those that want it.
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Post by trblmandy on Jul 11, 2005 11:29:12 GMT 12.75
Try takin an doctorin up just a reg bbq sauce u'd get rather cheap by takin a couple of bubls of roasted garlic and choppin it up an adding some onion chopped an maybe a lil brown sugar to sweeten it a lil or some folks use white sugar too. also can add some peppers chopped or even dry spices to it.
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Post by OLKoot on Jul 12, 2005 12:22:02 GMT 12.75
Mandy, sounds like your making a good baked bean recipe......
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Post by hungryman on Jul 16, 2005 2:16:00 GMT 12.75
Hey guys! Thanks for the responses! I finally found a little bit of spare time to break free. I've got a few ideas in mind to use before summer ends. What I'm lookin for is a marinade for cheaper steaks. I used to like just seasoning with salt and pepper and leave it be. Don't get me wrong... I still love steak that way. But when I found Stubbs Beef Marinade it really changed my mentality of grilling meat with marinades. So, with that being said, the marinade really doesn't take away from the steaks natural flavor. It just compliments it more or less. One thing I really like about it, is that it has crushed red pepper in it that adds that extra kick that I really like (I LOVE LOVE LOVE hot and spicy foods!!!!). It's not overly spicy at all, just a little zing. Since I love that marinade so much, I'd like to be able to recreate it with my own attempt to make a similar marinade. This way I can say it's REALLY home cooked! Now, I could provide the ingredients and maybe some of y'all could help translate it for me and give me an idea on how much of each I should put in the recipe. Also, before the summer ends, I'd like to also grill up a good set of racked ribs and brisket... hey... I lived in Texas and I can't escape it lol. For the ribs I like a sweeter bbq sauce with a little tang and medium heat. Now with the ribs what would I be looking for in the meat? I know when I get rib-eyes (which I'm the rib-eye king by the way ) I look for good even marbling, a good trim of fat and the redder the bedder ! What makes for good ribs in this regard? How do I prepare (either dry rub or sauce)? How long should I cook it for on a small grill... I only have about a 27" mini grill with two racks. How would you suggest "slow cooking" on a grill that size... I can only have so much charcoal in it and keeping it at a steady temperature is not an easy task. Same goes for the brisket... what's the best method to get some good tender, medium rare brisket? Thanks for any help!
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Post by Paws on Jul 16, 2005 3:51:46 GMT 12.75
1 1/4 cups Cider vinegar 1 tsp. black pepper 2 1/2 tsp. salt 1 1/2 tsp. sugar 4 tsp. chili powder 1 tsp. dry mustard 1 tsp. paprika 1/2 tsp. ground cumin
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade or for basting with your favorite BBQ recipe. For variety add a quarter cup of catsup and yellow mustard with a half cup of brown sugar before cooking off the recipe. For an Oriental twist I'll add a little soy sauce and sesame oil or maybe some peanut oil and chili oil. The basic vinegar recipe will be great for a brisket and the sauce made with catsup, mustard and brown sugar added would be ideal for a side sauce with the brisket. Cook the brisket very slowly keeping an eye on the temperature. The difference between tender and medium well and "slivered" meat is very thin. Miss the edge and it is ruined. For your ribs you want the same quality as your rib eye steaks. The marbling is fat and fat is flavor. For pork get the best looking ribs you can find. I like "Country Style because the are cut a little broader and have more meat. If they are too fat to suit you you can par boil them; but, I'd rather just let the fat work itself out. Dry rub them with what you like and let them set for at least a couple hours refrigerated. Then wrap them in foil and braise them slowly. The above recipe will work well for a braising liquid. Finish them off with a coat of the sauce with catsup, mustard and brown sugar added and letting it char on the grill before serving with the revised sauce for dipping.
Here is the rub:
1/2 cup paprika 1/4 cup cayenne pepper 2 Tablespoons garlic powder 2 Tablespoons onion powder 1 Tablespoon thyme 1 teaspoon black pepper 1 teaspoon oregano
Toast in an iron skillet and combine well before rubbing into your meat. Let marinade or cook immediately as you desire.
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Post by hungryman on Jul 16, 2005 4:00:53 GMT 12.75
Ohh man! I'm sittin here salavating on myself just reading that! Thanks Paw! I'm gonna print this sucker out!
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Post by trblmandy on Jul 16, 2005 4:57:59 GMT 12.75
well that is a good way to make baked beans also steve, havnt actually tried it before lol. mom makes beans with the onion and brown sugar an those come out so good. ;D
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