Navy Dads Recipes

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Comment by STEVE B on July 27, 2012 at 1:13pm

HERE'S ONE THAT TASTES GREAT AND IS GOOD FOR YOU. OR IS IT, "TASTES GREAT, LESS FILLING?" AGAIN I DIGRESS TO BEER...

MY OTHER SON IS A FIREFIGHTER CADET. THEY MADE THESE SANDWICHES (WHICH WE CALL "FIREMAN SANDWICHES" AT THE FIRE STATION. I WROTE MY SON ABOUT THEM AND, IN HIS LAST FEW LETTERS, HE SAYS IN SPITE OF THE GREAT CHOW HALL FOOD, HE CAN'T WAIT TO COME HOME ON LEAVE AND TRY SOME.

MARINATE CHICKEN BREAST IN TERIYAKI.

DIP PINEAPPLE RINGS IN SUGAR AND GRILL THEM TO CARAMELIZE THE SUGAR.

GRILL YOUR CHICKEN.

PUT THE CHICKEN ON A HAMBURGER BUN. (I LIKE TO BUTTER AND TOAST THEM ON THE GRILL)

TOP WITH A PINEAPPLE RING OR TWO AND A SLICE OF PEPPERJACK CHEESE.

PRETTY TASTY, EVEN FOR A RED MEAT LOVER.

Comment by NavyDads Admin (Paul) on July 26, 2012 at 7:55am

from a scientific point of view...you can pretty well assume that if it tastes good, it's not good for you......

Comment by NavyDads Co-Admin, Gary on July 25, 2012 at 11:22pm

I'm not the scientist but maybe Paul can chime in? Fat burns first right? I love that hehe... Here's the link to one of my favorite diagrams of retail beef cuts which includes the Tri-Tip portion Beef It's What's For Dinner...

Comment by STEVE B on July 24, 2012 at 8:25pm

YEAH, THE BURNT PARTS ARE WHERE ALL THE VITAMINS ARE. SOUNDS LIKE JUST THE RIGHT SANDWICH TO WASH DOWN A COLD BEER!

FOR DESSERT: GET SOME NICE RIPE PEACHES (I LIKE WHITE LADIES). HALVE THEM AND SPRINKLE A LITTLE SUGAR ON EM. GRILL EM ON YOUR BBQ TO CARAMELIZE THE SUGAR AND SET EM ASIDE. NUKE SOME BUTTER TO MELT IT AND ADD SOME DISARONNO (I NEVER MEASURE, BUT ABOUT EQUAL PARTS). POUR THAT ON YOUR PEACHES. TASTES LIKE PEACH COBBLER!

Comment by Ron Bowen on July 24, 2012 at 12:49am

Steve...I will definitely have to try that...just because I LOVE BEER...lol...and Allen...that is exactly right...if you don't like it, go somewhere else..lol...

Comment by STEVE B on July 23, 2012 at 9:47pm

RON, NO NEED TO BOIL YOUR SPUDS N BUTTER EM AFTER. AS LONG AS YOU HAVE THE 'CUE GOING: FIRST, GET A BEER. GET A DISPOSABLE ALUMINUM LOAF PAN. PUT A STICK OF BUTTER IN IT AND PILE IN HOWEVER MANY CHOPPED-UP POTATOES YOU NEED. TOSS IN A COUPLE SPOONS OF MINCED GARLIC, DEHYDRATED ONION FLAKES AND MAYBE SOME ROSEMARY. COVER IT TIGHTLY WITH ALUMINUM FOIL AND PUT EM ON THE GRILL WHILE YOU GET YOUR MEAT READY - AND GRAB YOURSELF ANOTHER BEER. LET EM COOK ON THERE WHILE YOU DO YOUR MEAT. LAST THING OFF IS THE SPUDS. GRAB ANOTHER BEER. DUMP THE ENTIRE PAN INTO A BIG SERVING BOWL AND STIR EM UP. THE BUTTER SOAKS INTO THE POTATOES. I LIKE THE BURNT ONES THAT STICK TO THE BOTTOM OF THE PAN. I ALSO LIKE BEER.

Comment by Ron Bowen on July 23, 2012 at 10:07am

Allen... Tri-tip also goes by the name "bottom sirloin butt" and "triangle roast", due to its triangular shape. In many parts of the country, your butcher will look at you funny if you ask for tri-tip...they have no idea what you're talking about.  LOL..but it is a great cut...and perfect for large groups who like their meat cooked differently...if you cook the middle to medium rare, the ends will be well done...so you get best of both... :)

Comment by NavyDads Co-Admin, Gary on June 26, 2012 at 9:45pm

Paul thanks for sharing this! :)

Comment by NavyDads Admin (Paul) on June 26, 2012 at 9:08am

been waaaay too quiet in here.....I ran across an interesting webinar on the chemistry of grilling.....while some of the talk may be a targeted to those of us that have studied chemistry, there are a lot of good tips and general info about grilling...check it out if you wish at http://acswebinars.org/kirshenbaum

Comment by NavyDads Admin (Paul) on May 17, 2012 at 10:09am

I have a little different approach: 

flank steak marinating in a zip-lock bag in the refer with a couple cloves coarse garlic, juice of a lime, soy sauce and olive oil.  That will be turned throughout the day and go on a HOT mesquite charcoal grill tonight......

pretty awesome with rice and lightly sauteed asparagus.....

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