Coke Ham... :)

Lamb Marinade:

1/4 cup red wine vinegar

1/4 cup water

1 tsp salt

1 tsp seasoned salt

1 tbs sugar

1 tsp ground pepper or to taste

1/2 tsp dry mustard

1/8 tsp garlic salt

1/2 cup olive oil

Mix like heck and let chops or boned leg marinade for about 2 hours turning occasionally.  Grill chops over med high coals until medium rare.  Remember when choosing beef it should be dark in color indicating well aged beef, lamb should not be...the redder the better for lamb.....

Cilantro Pesto:

2 cups coarsely chopped cilantro

1/2 cup parmesan

1/3 cup pepitas

1/4 cup olive oil

2 tbs garlic

2 tbs lime juice

2 tsp salt

Grind Together finely...use as pesto..........

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

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.

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.

I love it when a plan comes together.

that looks tasty!!!!!

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.

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

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

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!!!!!!!!

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.....

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

Paul thanks for sharing this! :)

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... :)

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.

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...

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!

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...

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

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.

yummy.......!!!!

-- Simple & Cheap --

1/4 lb Pork Shoulder Country Style Ribs. A dash of kosher salt, fresh cracked black pepper, 1 teaspoon of garlic powder, onion powder, Emeril's Essence Creole Seasoning, a splash of cayenne pepper and 1/4 teaspoon of sugar (make adjustments to ingredients accordingly per weight). Rub the ingredients all around the ribs. Let it stand for a couple of hours at room temperature. You can grill or cook this dish in the oven. If baking, preheat oven to 375. Saute in olive oil on high until slightly brown all around then place in oven. Flip occasionally until internal temperature reaches 170 degrees (I hate DRY meat). You can baste this dish with your favorite BBQ sauce or garlic butter sauce as you go along.... Hope you like :)

Anytime is a good time for Sloppy Joes! :P

ok...I had a stupid salad and you guys are making me suffer with photos!!!!!

Paul I've had my share of those stupid salad moments hehe! 

I've been searching online and jackpot I found my perfect grilling mate! "Don't Grill Without It" :)

hey Gary.....I LIKE IT!!!

The NavyDads Apron came in today! Looks pretty cool... :)

Temp says it's 93°F under the sun who cares will grill in half an hour hehe... Johnsonville Brats here we come :)

Smoked Pork Ribs... :)

Retail Beef Cuts... :)

The Pumpkin Bread is ready just in time for Halloween! :)

Allen I did once like probably a decade ago. Unfortunately, I've forgotten what I cooked on it then...

I cook with Cast Iron all the time at home and in the woods..

Dutch oven time?

I'm from Louisiana. My son, currently now at boot. He learned a few things from me while I cooked for our kids' school events over several years. I own a 30 gal cast iron pot...& smaller sizes of course, Lol, & I will share some recipes with you all soon.

Yeah, my profile pic here is a view of my "big baby" at the beginning of a large pastalaya! It is a spaghetti jambalaya. That is a twist we've perfected as an option to the old Louisiana standard of rice jambalaya. Same ingredients, but use spaghetti instead. This one ended up 15Lbs of spaghetti & about 35Lbs of meat. I'll try to post a family size recipe next week.

ROAD%20KILL%20CHILI.pdf For those who like a good chili.  

Navy Asks You to Share Your Culinary Creativity...

Whole Roasted Pig! I had way too much LOL...

Baby Backs low and slow yummy!!! Bill post pix :)

Jim I only had the pleasure of diggin' into her so stuffed! hehe...

well, it's 8,000 degrees here for the next few days, but feel the need to throw some salmon on the grill......won't need as much charcoal for sure!!!!

The Andrews Sisters were American icons, known for their close harmonies and endearing performances.  They clocked in nearly 1,000 USO performances over their illustrious careers, lifting the spirits of our troops [and their families] during the first half of the 20th century.

The Andrews Sisters Pumpkin Bread:

(Makes three small loaves)

Ingredients:

• 4 eggs
• 2 cups sugar
• 1 cup oil
• 1/3 cup water
• 1 can pumpkin (15 oz.)
• 2 tsp. baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups flour
• 1 ½ – 2 cups chocolate chips (preferably dark chocolate)
• Cooking spray

Directions:

• Preheat oven to 350 degrees.
• Grease three small loaf pans with cooking spray.
• Lightly flour the pans.
• Crack the eggs into a mixing bowl.
• Beat them slightly.
• Add the sugar.  Mix.
• Add the oil and water.  Mix.
• Add the pumpkin.  Mix.
• Add the baking soda, salt, and cinnamon.
• Add the flour one cup at a time, mixing in between.
• Mix very well, until the batter is smooth.
• Finally, add the chocolate chips.  Mix in very well.
• Pour the mixture into three greased pans.
• Bake for 46-60 minutes.  Test with a toothpick to see if the loaves are done.
• Stick the toothpick in and pull it right out.  If it’s dry, the bread is done.

Enjoy!


source: http://blog.uso.org/tag/recipe/