Navy Dads Recipes

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Comment by Ron Bowen on May 13, 2012 at 10:26pm

Listen up guys...I know guys love Meat...so here is my secret Tri-Tip recipe....this one you will love...trust me.....

Get a nice size Tri-Tip that is untrimmed...no need to trim this bad boy!! And don't get a marinated one either...lol

Next take it out and put it in a large casserole dish (ask your wife what that is if you need to)

Now take some Lawrey's Seasoning, Garlic Salt, Lemon Pepper, and sprinkle them generously all over the Tri-Tip....then pour on a little BBQ sauce (not too much it will spread) and rub it all in.

Now turn it over and do it again.....

Heat the BBQ up hot(I use Propane) and then turn the burners down to low....

Put the Tri-Tip in the middle of the BBQ and cook it for about an hour.

Check and turn it about every 10 minutes depending on your BBQ.  Some will get flame up to the meat and catch fire....don't worry it will be better a little burnt!!! just turn the meat and the fire will die out... If it gets too hot, I pour a little cold beer over it to cool it down and of course add a little flavor...LOL  If you aren't getting any fire, turn the heat up a little after the first 10 minutes, you want a little burn going on.....

After about an hour of this, cut the Tri-Tip in half and check to see how done it is...but only make the 1 cut during the cooking...remember the ends will be well done and the middle should be rare to medium rare...this is great when people want meat done differently...LOL

I usually make boiled potatoes with brown gravy and mushrooms

just cut potatoes into about 1/2 inch squares and boil for about 10 to 15 minutes.  Drain and add butter, salt, and pepper...

and I steam broccoli and make hollandaise sauce to go with it....

Meal of a King!!!!!!!!

Comment by Ron Bowen on May 13, 2012 at 10:16pm

Holy Smokes Jim, I have to eat WHERE you are eating!!!!!!!!

Comment by NavyDads Admin (Paul) on February 23, 2012 at 12:02pm

good luck with that Paul.....after the first batch the cat decided to hide for some reason.....

Comment by Paul S. on February 20, 2012 at 7:49am

Hey Paul, I tried your recipe for Tequilla Christmas Cake. Great recipe, it worked to perfection. I have been trying new recipes since my son left for Boot Camp. I think I'll make this cake again this weekend.

Comment by NavyDads Admin (Paul) on February 19, 2012 at 4:28am

that looks tasty!!!!!

Comment by Robert Hartman on February 18, 2012 at 10:08pm

I love it when a plan comes together.

Comment by Robert Hartman on February 18, 2012 at 10:03pm

Comment by NavyDads Admin (Paul) on January 14, 2012 at 8:16pm

ran across this...thought I had misplaced it!!

Marchand de Vin

great way to fix up that roasted chicken from Costco or the store....or left over roasted chicken.

1/2 cup butter

1/3 cup finely chopped mushrooms

1/2 cup chopped ham

1/3 cup finely chopped green onions

1/2 cup finely chopped white onions

garlic salt

2 tbs flour

1/8 tsp pepper

dash cayenne

3/4 cup beef stock

1/2 cup claret wine

Melt butter and saute mushrooms, ham, green onions, white onions, and garlic.  Add flour, pepper and cayenne- brown nicely, 7 to 10 minutes stirring constantly. Blend in stock and wine.  Cover and simmer over low heat about 15 minutes.

Place roast or barbeque half chicken or pieces in baking dish.  Pour sauce over chicken and bake uncovered at 350 degrees 15 to 20 minutes.

Comment by NavyDads Admin (Paul) on January 1, 2012 at 11:01am

Once again this year, I've had requests for my Tequila Christmas Cake recipe so here goes: Please keep in your files as I am beginning to get tired of typing this up every year!

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit

Sample the tequila to check quality. Take a large bowl; check the tequila again to be sure it is of the highest quality. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the tequila is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the tequila. Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 s and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

Comment by NavyDads Admin (Paul) on December 31, 2011 at 8:32pm

For those willing to try a turkey over charcoal:  I always use a rotisserie (spit) but you can also do a smaller bird on the grill with indirect heat.

basting sauce:

1 cup mayo (NOT lite mayo!!)

1/4 lemon juice

1/4 cup warm water

1/4 tsp Kitchen Bouquet

1 tbs soy sauce

1 tsp Lea & Perrins Worcestershire sauce

1/2 tsp seasoned salt

mix very well

scrub skin and remove all excess fat.  Clean body cavity very well.....baste about every 1/2 hour while maintaining heat NO HOTTER than 325 degrees with indirect heat...10 pound bird will take about 3 1/2 hours....when done wings and legs must move easily

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