RECIPES

[frydguy79]

here is one of my favorite thing to cook and the easiest
beer butt chicken
take one whole pluked chicken and take out the giblets if any
season skin with your favorite rub
take one warm 12 oz can of cheap diet beer (lite)
open beer and pour out 1/3 add 1tbl spoon whole cloves and 1tbl spoon dried chopped garlic and 1/8 cup melted butter
set beer can on center of hot grill, i prefer gas
place chicken's butt over can and insert and stand chicken up, it will balance
on the grill
they make stands for this but i don't like them or use them
turn burners all to low and cook 1 hour for a med bird and 1 1/2 for a larger bird
when skin looks dark-- take bird off and place breast side down in a pan with sides and let sit for 5 min with fluids in it before quartering up to serve i use my kitchen shears
should be about the best yard bird you have ever made

[frydguy79]

easy peach pie
i love pie!
take 6 cups drained peaches, fresh, frozen, canned
1/3 cup flour
2 tbl spoons corn starch
1/2- 2/3 cup sugar of you choice, white -brown
1/4 tsp mace
2/3- 1 cup pure juice of your choice, i like straight 100% cranberry, the tart stuff, the sweeter the the less sugar you use
1/2 cup dried cranberries
i box pre made pie crust , 2 crust's, put 1 crust in pie pan use the other for the top
mix ingred together
put in pie pan, cover with other crust, slice vents in the top, seal the edges, cut off excess dough
heat oven to 430 or so
put pie in for 50-60 min till light brown, take out and cool
and enjoy!!

[black vert ss]

I flunked home-ec

[rpretzel]

Cheesey Surprise

- Unwrap one slice of American cheese
- eat

[frydguy79]

what a suprise

[Carnut]

Carnuts Favorite Receipe.

6 cups acorn
2 lbs ground carrion
2 buzzard eggs
1 License plate
1/2 ounce detail spray.

Mix at high velocity. Leave to dry 2 days in sun. Scoop off roadway and serve on hubcap.

[Boston Mike]

Originally Posted by rpretzel

Cheesey Surprise

- Unwrap one slice of American cheese
- eat

Ah, but you have choices to make.........is it the orange variety or the white variety??

[twobjshelbys]

This is the best green chili recipe ever. Way back in the day (early to mid 80's) this recipe won the People Choice award for a whole bunch of years in a row at the Colorado Chili cookoff when it was held at the Air Force Academy.

This is a "from memory" transcription of the recipe. It was written but I've been making it for over 20 yeras now so I just "do it". The text below copied from my submission at Team Shelby.

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With all due respect to the Terlingua folks, here is my recipe. This was the recipe that got the Colorado Chili Cookoff Peoples Choice Award when there was still a cookoff at the Air Force Academy back in the '70's and '80's. I made a batch for a cookoff for Super Bowl Sunday at our local hangout tomorrow.

There isn't really a recipe per se. Not like a traditional one. These are the ingredients:

Pork
Green Chilis
Garlic
Some Tomatoes
Salt to taste.
Sometimes I like an onion in it.

OK, it's all in how you combine the ingredients.

The key is to start with medium fatty pork chops. The basic recipe starts with about 5 lbs of chops. Not too lean.

Cut the chops into cubes about 1" x 1" x 1" (.75" works too, but not too thin). You should yield about 3.5-4 lbs of meat after the bones are cut out.

Fry the pork cubes in a frying pan until they are browned on all sides. Not too crispy like a well done chicken wing but not raw. Like you'd eat it if you weren't cooking it any more. While frying you may get a lot of liquid - if the chop pieces look like they will be in liquid and would be "boiled" pour off the liquid and keep it - you'll want it later - and just keep frying the chop pieces until they are golden brown.

Meanwhile, do some parallel processing. Pour a 1lb can of tomatoes into a mixing bowl. Add about 16 ounces of chilis. I really like fresh roasted pablanos for a medium hot. If you can't get fresh chilis use the diced green chilis in the 4-oz cans (like La Victoria) (start with 4 x 4oz = 16oz). If you like it hotter I ADD 2x4oz cans of diced jalapenos. (Since all chiles (fresh or canned greens) vary I always have a can or two of jalapenos nearby just in case it needs spiced up.) Add garlic to taste. Crushing fresh garlic is too much work so I use the stuff in a jar (usually found refrigerated in the produce section, not the sterile stuff in the warm shelves). 4 oz or so of garlic, more if you want. Like my friend says, garlic gives you bad breath but it makes you live longer. Remember everyone else is eating this too so don't worry too much.

Mix the tomatoes, chilis and garlic and let this sit on the counter while you do the following. Having it all mixed together helps mellow out all the flavors.

Take the cooked pork cubes and put them in a good sized pot. Add to the pork with any juice you recovered above and then add water to cover them. [OPTIONAL: SUBSTITUTE 1/2 BOTTLE OF BEER FOR WATER. THE BEER HELPS BREAK DOWN AND TENDERIZE THE MEAT.] Cook this mixture for about 10 minutes on high (it'll boil) stirring all the time.


Add the chili/garlic/tomato mix to the meat. Add more liquids (water and/or beer) to make the total mix as runny as you want. The recipe can't call for a specific amount here because the chilis (fresh) will need a little more than canned (since they have a little juice).

Cook this on a really low heat until you get the desired thickness. We like this chili as a "sauce" not "soup" so that also determines how much more liquid you add and how long you cook it for. As a sauce you can use it in or over burritos or in fajitas. Thinner and it is a really good soup. Medium and it's a sauce on top of burritos or tamales. You decide.

This is not a quick recipe. I started cutting chops at 9:00 and had the final mix on the stove at 2:00. I could have done it faster if I wanted to use additional frying pans. I made two batches so I ended up 10.5 lbs of pork cubes to cook though.


Enjoy!

[Alloy Dave]

:trouble-1:I have a chili recipe, but I ain't sharin'

[Carnut]

Originally Posted by Alloy Dave

:trouble-1:I have a chili recipe, but I ain't sharin'

Me neither, I alway cut my finger on the can.

[Alloy Dave]

Originally Posted by Carnut

Me neither, I alway cut my finger on the can.

Vienna sausages or Spam? :Bigguy:

[Carnut]

Let' just say my receipe has meat parts and beans.

[Alloy Dave]

Originally Posted by Carnut

Let' just say my receipe has meat parts and beans.

Sounds like a recipe for disaster.

Cucumber onion salad
3-4 large cucumbers, sliced
2 medium onions, sliced (if the rings are large, cut in half)
1 cup sugar
1 cup cold water
3 cups ice

Put water in large bowl that you plan to serve in. Add sugar, mix well until dissolved. add ice. Slice cucumbers and onions and add. Mix up thoroughly. Put in refrigerator for at least an hour. Ice will melt.

Serve in bowls

[frydguy79]

Goat/venison chile
i like a all meat chile, no BEANS
take 2 lbs ground venison, i have 15%beef suet added to mine
2 lbs ground goat meat
1 pound cubed venison
1 pound cubed goat
1 pound cubed pork
1 8 0z can smoked chilpote peppers
4 cloves minced garlic
1 chopped onion
1qt hot n spicy v8
1/4 cup red chile powder
1/8 cup cheyenne pepper
2-3 fresh japalenos minced
1/4 tsp mace
1/2 tsp kosher salt
and 2tbls corn starch if you like thicker chile
brown all meat, with the onion/garlic do not drain
use food processor to chop the chilpote peppers
put all the ingredients in a large slo cooker on hi for 3 hrs
let simmer
enjoy

[Carnut]

Can you use any old goat?

AD?

Hello?

[Johnny Dangerously]

Originally Posted by Carnut

Can you use any old goat?

AD?

Hello?

Young goats would be more tender.


`

[Carnut]

Originally Posted by Johnny Dangerously

Young goats would be more tender.


`

Maybe if your really tenderize them :trouble-1::trouble-1::trouble-1::trouble-1::trouble-1::trouble-1::trouble-1:

[Johnny Dangerously]

Originally Posted by Carnut

Maybe if your really tenderize them :trouble-1::trouble-1::trouble-1::trouble-1::trouble-1::trouble-1::trouble-1:

You mean after you hit them with your car?



`

[black vert ss]

Originally Posted by Johnny Dangerously

You mean after you hit them with your car?



`

and then back up to see the damage

[twobjshelbys]

Originally Posted by Johnny Dangerously

Young goats would be more tender.


`

Use old goat and put in beer to help break down the proteins. It's the key (even though I said optional in my recipe) to tender meats.

Seems that it has the same effect... Nah..