Bacon wrapped dates. Sounds but is good and easy to make.

Wrap a pitted date with bacon, tooth pick holds it in place.
Put under broiler untill bacon on top looks done, turn over and broil the other side. Easy. Enjoy

 

For those of you (like me) that will stand outside in a blizzard to cook on the grill this one's for you.

Italian Chicken

Need:
- 4-6 Boneless, skinless chicken breasts (other cuts will work)
- 1 Bottle of Italian salad dressing of your choice
- 1 Gallon sized Zip-Loc plastic bag
- 1 Barbeque grill (Charcoal preferred)

Prep:
Place chicken pieces in plastic bag. Add half to three-quarters of the bottle of dressing. Save the remaining dressing until you're ready to cook the chicken. Force as much air as possible out of the bag and seal tightly. Place bag in refrigerator and allow to marinate at least 8 hours (24 hours is better and 2 days is great!).

Cooking:
Heat the grill to normal cooking temp. Place chicken pieces on the grill and discard used dressing. As chicken cooks pour or brush on the saved dressing. Remove when chicken is fully cooked.

Consumption:
Let me know when dinner is ready!

This works great with other varietys of bird (pheasant, etc) and noodles, mixed veggies, and corn on the cob are great side dishes. A nice dark lager also goes well with the cooking and consumption of this meal.

Enjoy!

 

oil (not Amsoil)
1 cup chopped onion
1 cup chopped green pepper
1 clove minced garlic
1 pkg. hot Italian sausage
1 1/2 cups uncooked regular long grain rice
2 1/2 cups chicken broth (chicken in-a-mug)
1 cup water
1 1/2 cups Pace Medium salsa (or hotter if you like)
1 tsp ea thyme, oregano, cumin and cajun seasoning

Fry sausage until done and cut into bite size pieces. Set aside. Heat some oil and fry onions, garlic and green pepper until they start to soften. Add sausage and remaining ingredients. Reduce heat, cover and simmer for about 20 minutes until rice is done. Stir occasionally and add a bit more water at the end if the rice is looking too dry.

This will get "most" noses running. Adjust the spices to your liking in the second batch. The leftovers freeze great in zip-lock bags.

 

In a large cast iron skillet

melt a big wad of butter 1/2 stick or so.

add 4 tablespoons brown sugar.

one ziplock bag of frozen green peppers (from the summer).

1 large onion (chopped).

cook this until the onions are transparent.

add 4 tenderloin steaks and saute to your liking.


next time i'll post the woodchuck recipe.

 

These will blow your socks off, boys and girls. Very impressive for the special little lady (or guy).

Take a big pot of water and add a tsp of salt. Get some nicely trimmed baby back pork ribs and put them in the pot. Bring to a boil, cover and reduce the heat to simmer. Tilt the lid to keep the temp down and simmer the ribs about 3/4-1 hr until you see the meat pulling away from the ends of the bones. Mix up 1/4 cup lemon juice, 1/2 cup oyster sauce, a tsp garlic powder and a healthy dose of oregano. Schmeer this over the ribs and let it marinate for a couple of hours or longer, in the fridge is good. Fire up the BBQ and place the ribs bone side down. Baste the ribs with the leftover mixture. Give them about 10-15 minutes on medium heat and then flip and cook a little longer. Don't over do it because they're already cooked. You're just warming them up.

I've eaten good ribs. I don't want to brag but I haven't eaten too many that have come close to these. The oyster sauce does it.

edit: Don't worry about pealing the skin from the ribs. These are so tender it doesn't matter

 

My favorite is a can of your favorite tobacco and a six pack (dinner version)! breakfast version substitute adult beverage with coffee.

 

Lemon Chicken

4 Boneless Skinless Chicken Breast
Marinate with lemon juice, season salt, and lemon pepper for as long as you see fit, 1 hour, 1 day, dont matter. Cut up 2 lemon for each breast you cook. When you put the chicken on the grill squize two slices of lemon on top then leave the lemon on top of the breast. As you flip the breast add more lemon, add as much or as little as you like.

Makes a pretty good chicken and rice meal



Best Easiest cobbler in the WHOLE WORLD.

Peach Cobbler

-Melt 1 stick butter in a 9x13 pan @350*
-Mix 1 1/4 cup sugar, 1 1/4 cup bisquick, & 1 cup milk
Pour the batter in the pan with the melted butter
add 1 lg can peaches w/ juice
top with 1/2 cup sugar + cinnamon

-cook for 45 minutes @350*

Add ice cream and enjoy.

Jamie

 

Sounds excellent! I always marinate with lemon, garlic and oregano. I'll definately try your way.

 

OK its summer now, firing up the smoker with pork ribs tomorrow! Anyone here have a secret to share on rubs and smoke choice? I have heard that fruit wood are best for pork, any ideas?

 

Just as my wife and I started dieting and exercising again, I find this thread...

It all sounds good, but we'll have to try it in moderation, she needs to loose about 15, and I need to loose a lot more than that.

 

variation on chicken parm......

in a pyrex dish, lay down a 3/4 inch bed of the following items chopped : sun dried tomatoes, black olives, roasted peppers.
drizzle over with a bit of olive oil, mix in some chopped garlic and seasonings.

On top of this lay down the breaded and fried chicken filets.
top with your favorite vodka sauce.
lay on a healthy layer of mozzerella chese.
inot a 350 oven for about 45 minutes. serve over linguini and top with fresh grated parmesian .

 

1- A 6 pack of the beverage of your choice.

2- preheat grill to around 300*

3- 1 Blue Seal kealbasa

4- Cut up 1 green and 1 red pepper, 1 purple onion, and some fresh garlic

5- Lay kealbasa in heavy aluminum foil with a very very light coating of olive oil, then add peppers,onion,garlic, and some salt and pepper. Wrap kealbasa in the foil so that it can be turned over on the grill. Total cook time 30-40 minutes, turn over once at mid point.

6- start enjoying your beverage.


I will be doing this tonight, the only difference is I will be adding Totallyrad's potatoe recipe as a side.

Cheers, Tim

 

Hamburger Hotdish


1lb lean ground beef
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 bag large egg noodles
1 can Campbells Tomato soup
1 can Campbells Vegetarian Vegetable soup
Worchester sauce
Saltine Crackers


Start by cooking the beef with the celery and onion in a large skillet. I usually like to season this with salt and pepper when doing this. Its important to put the celery and onion in now so its not crunchy when the dish is done. While doing this begin cooking about 1/2 to 3/4 of a bag of noodles. When this is all cooked combine the meat and noodles in a medium casserole dish with the tomato and vegetable soup. Add a dash of worchester sauce and mix everything together. Crush the saltines and sprinkle over the top. Next preheat the oven (I usually start this when I'm cooking the meat to save time) to 325*. Put the dish in the oven for about 20min or until the crackers have been browned. This is one of those things that actually tastes better after its sat in the refrigerator overnight as the flavors meld together more.

 

Garlic and Parsley Red potatoes:

About 3 lbs of reds (Washed, Cut up in to 1 inch chunks, and leave the skin on them)
Put the taters in a large sauce pan and over the taters with water and add a little bit of salt.
Saute the taters till they are fork tender. Have the stove on a med to high heat.

The seasoning:
*DISCLAIMER*Now I don't measure when I cook, so I'll try to give a rough guess of what i use.

Take about a cup to cup and half of soft butter, about a 2 tbsp minced garlic, a pinch of salt, and about a tbsp of dried parsley and put them in a bowl. Heat for about 30-45 sec in the Microwave. mix well when after removing from the mic.

When the taters are done pour into a strainer to remove the water. Now dump the taters into a large mixing bowl and add the butter mix on top of them. Mix the taters up so they get covered in the butter. Enjoy!

Goes very good with steak.

Heidi, goona have to try your valve cover cooking one day.

 

Here's a good one especially if you process your own deer or can get the backstrap custom sliced.

* Backstrap sliced lengthwise about 1/2" thick and 8-10" long
* Mozzerella cheeze (block) slices about 1/4" thick and as wide as your backstrap slices.
* Fresh spinach leaves
* Bacon slices (peppered is best)
* Toothpicks

Lay out the backstrap, layer on the cheese the entire length of the meat, layer on plenty of spinach leaves .... roll it up tight.

Wrap a strip of bacon around it and fasten it with a couple toothpicks.

Sprinkle salt, pepper and garlic salt on the top.

Stand it up on end in a pan or cookie sheet & bake it in the oven (uncovered) at 350* until the cheese bubbles out the top and browns nicely .... the meat will be just right by then !!

I s'pose you can cook other stuff with it, like mashed taters & gravy or something ... I just couldn't wait that long .

Cheers,
PISTOL