The Posse that cooks together...Recipe Thread :)

[sessiondrummer]

Tossing in my favorite dry rib rub recipe, specifically for St. Louis cut racks. I lightly coat ribs with a thin coating of yellow mustard, then apply the rub moderately, let sit for no more than one hour (because of the salt), toss the racks on the WSM and smoke for about 3 hours @ 225. I then foil them for 1.25 hours and use the Trigg method by basting with a mixture of butter and honey, with a 1/4 cup of apple juice tossed in before foiling. After 1.25 hours foiled, take them out and put back on the smoker for at least 1 hour, sometimes 1.5 depending on how fast their cooking. I never used to foil, and initially had issues with the 3-2-1 method (i.e. 3 hours smoked, 2 hours foiled, 1 hour smoked) making them overdone, so I modified it as mentioned above. Have never found a need to slather on sauce and toss on grill to setup as some others do. Higher temps = less time, and vice versa. Very good, and this rub is a common rub, only modified:

The Rib Dry Rub:

½ cup light brown sugar
¼ cup sweet paprika
1 tbsp. chili powder
1 tbsp. onion powder
1½ tbsp. garlic powder
1½ tbsp. cayenne
2 tbsp. kosher salt or sea salt crystals
1½ tbsp. FRESH ground black pepper
½ tbsp. white pepper

Typcially if I get a good bark on the ribs and the rub sets good, I don't slather in sauce as they are just too damn good naked. If I DO add a sauce, I use a small bit of Stubb's Spicy.

 

[FlyingV]

another one helping the saga of the ever expanding witchdoctor. *sigh* That sounds heavenly.

*munches on a stupid carrot*

please note the tags on this thread.

 

[Allazar]

What about this one FV?



Dutch Bacon & Apple Pancakes

Ingredients:

•1 cup white flour (140 g)
•1/4 tsp baking powder
•1/2 tsp salt
•1 cup milk (250 ml)
•1 egg
•1 tsp butter
•1 tsp oil
•10 rashers of bacon, sliced into thin strips
•3 crisp apples, thinly sliced

Preparation:

Mix the flour, baking powder, salt and a little of the milk to a smooth paste. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale gold on both sides. Set aside.

Fry bacon in the pan until crisp and/or cooked. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some suikerstroop on top.

Yields 8 to 10 pancakes.

 

[Allazar]

or this one?



Buttermilk Pancakes with Bacon or Chocolate Chips

Ingredients:

1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
about 1/2 to 1 cup bacon (depending on how much you like), cooked until crisp and coarsely chopped

Directions:

I really love this pancake recipe. The pancakes are light and fluffy, not to mention incredibly delicious. They are easy to whip up and, best of all, are basic enough to be subject to multiple variations. I also have a chocolate chip version of this recipe, in addition to the bacon one.

The main difference between the two types is the mixing. The bacon should be mixed into the buttermilk batter and the chocolate chips should be dropped on top of the pancake while it is cooking on one side. The reason for this is that chocolate, as it melts, may leak out onto the grill, making it much more difficult to produce a clean pancake. In addition, the chocolate might burn if it is left on the heat. The worst that can happen to the bacon is that it will become more crisp – which isn’t all that bad.

Keep the vanilla in the pancakes whether you are making the bacon or the chocolate chip variety. Trust me. The ever so slight flavor in the bacon pancakes makes them much more delicious.

In a large bowl, mix together flour, baking powder, baking soda and salt.

In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing.
Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once.
Serve immediately, with maple syrup, if desired.
Makes about 15 pancakes.

 

[Allazar]

and a final one...



Sausage Pancakes

Ingredients:

•2 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
•1/2 teaspoon baking soda
•2 eggs
•2 cups buttermilk
•2 tablespoons canola oil
•1 pound bulk pork sausage, cooked and drained
•1-1/2 cups pancake syrup

Directions:

•In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage.
•Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;
•turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Yield: 6 servings.

 

[FlyingV]

bacon.

 

[Allazar]

bacon.

But bacon is good! Is there really anything that is NOT better with bacon?

 

[Allazar]

Even Hot Dogs are better with bacon...



Bacon Wrapped Smokies

Ingredients:

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to tasteDirections

Directions:

1.Preheat the oven to 325 degrees F (165 degrees C).
2.Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3.Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

 

[Allazar]

Glazed Bacon-and-Cheese-Filled Burgers



Ingredients:

3 tablespoon(s) dark brown sugar
1 1/2 teaspoon(s) paprika
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) chipotle powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1 pound(s) ground beef
1/2 cup(s) shredded sharp cheddar cheese
8 slice(s) bacon, cooked and crumbled

Directions:

1.Heat grill to medium. Combine the sugar, spices, salt, and pepper in a small bowl and set aside. Form the beef into 8 equal patties. Toss the cheese and crumbled bacon together and place an equal amount on 4 of the patties.
2.Place the remaining patties over the cheese and bacon and pinch the edges to seal. Generously pat each burger with the reserved spice mixture. Grill to desired doneness -- about 5 minutes per side for medium.

Simply double to go from 4 to 8 burgers.

 

[Allazar]

And since you said you could easily resist desserts FV... this one is especially for you... it is a bit of time to make though.

Maple Bacon Cookie Dough Truffles



Ingredients:

1/2 cup butter, softened to room temperature
3/4 cup packed brown sugar
1 (14 ounce) can condensed milk
1 tablespoon maple syrup
2 cups flour
1/2 teaspoon salt
1/2 cup candied bacon, chopped
1 lb dark dipping chocolate

Directions:

1 Great recipe for bacon candy!

2 Prepare a baking sheet by lining it with parchment or wax paper.

3 Using a large standing mixer, cream the butter and the sugar together until light and fluffy.

4 Add the condensed milk and maple syrup and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in bacon.

5 Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. Refrigerate for one hour. Remove from fridge and roll into balls. Place back in fridge for another hour.

6 Melt chocolate in double boiler, in the microwave or, as I prefer, in a Crock Pot on low. Dip balls one at a time and coat evenly. [I tried dumping a bunch in the Crock Pot at once but they get soft fast. Alternatively, you could put the balls in the freezer for a few minutes before dipping first so they get good and cold.] Remove them with a fork and tap against the side of the pot to remove any excess chocolate. Place back on baking sheet and top with a piece of candied bacon, if desired.

7 Put truffles back in fridge until firm. Store in fridge. Enjoy!

 

[efirdj]

1 1/4 pounds 80-percent ground beef
3/4 pound ground pork
1/3 cup dry red wine
1/2 onion
1 teaspoon dried oregano
2 large cloves garlic, finely grated or minced
1 fresh chile pepper, finely chopped, or 2 teaspoons red pepper flakes
A handful of grated Pecorino
Freshly ground pepper
EVOO, for drizzling
Salt
8 slices hard salami or Genoa salami (sliced not too thin)
4 slices provolone (sliced not too thin)
4 large kaiser rolls, or 12 small rolls for sliders

Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.

Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.

Put over a medium heat grill, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.

***I had to use cheddar, but it was still AMAZING.*****

 

[Koman]

1 1/4 pounds 80-percent ground beef
3/4 pound ground pork
1/3 cup dry red wine
1/2 onion
1 teaspoon dried oregano
2 large cloves garlic, finely grated or minced
1 fresh chile pepper, finely chopped, or 2 teaspoons red pepper flakes
A handful of grated Pecorino
Freshly ground pepper
EVOO, for drizzling
Salt
8 slices hard salami or Genoa salami (sliced not too thin)
4 slices provolone (sliced not too thin)
4 large kaiser rolls, or 12 small rolls for sliders

Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.

Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.

Put over a medium heat grill, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.

***I had to use cheddar, but it was still AMAZING.*****

Umm!!! That looks delicious!

 

[efirdj]

Umm!!! That looks delicious!

There is a reason for that! It WAS delicious!!!

Unfortunately, I have leftovers. And that is a bad thing because yesterday was my cheat day on my diet. I have to behave today, which means no leftovers...

 

[sessiondrummer]

1 1/4 pounds 80-percent ground beef
3/4 pound ground pork
1/3 cup dry red wine
1/2 onion
1 teaspoon dried oregano
2 large cloves garlic, finely grated or minced
1 fresh chile pepper, finely chopped, or 2 teaspoons red pepper flakes
A handful of grated Pecorino
Freshly ground pepper
EVOO, for drizzling
Salt
8 slices hard salami or Genoa salami (sliced not too thin)
4 slices provolone (sliced not too thin)
4 large kaiser rolls, or 12 small rolls for sliders

Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.

Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.

Put over a medium heat grill, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.

***I had to use cheddar, but it was still AMAZING.*****

OMG, not only are you guys the WORST enablers in the CC thread, now you are playing to my OTHER weakness. Let's just say this. I just ate, and NOW you've made me hungry again.

 

[efirdj]

OMG, not only are you guys the WORST enablers in the CC thread, now you are playing to my OTHER weakness. Let's just say this. I just ate, and NOW you've made me hungry again.

Then whatever you do, dont GO BACK TO PAGE ONE and read through all of the recipes everyone has posted.

 

[sessiondrummer]

Found this recipe for smoked chicken thighs and they are everything I wanted them to be.

The Rub:

Ingredients

2 T Sea Salt
1.5 T Granulated Garlic
1 T Granulated Onion
1 tsp Ground Thyme
1.5 tsp Paprika
1 tsp Black Pepper
1/2 tsp Dry Mustard

The Brine I used:

1 G Water
1 C Sea Salt
1 C Brown Sugar

Started with bone in, skin on thighs, and brined for about 4 hours. Drained, patted dry, applied a medium coating of the rub top and bottom, staying away from a heavy coating (like I do on my rib rubs) due to the salt. Got my Webber Smokey Mountain up to 225, folded (i.e. wrapped the skin around to pull the chicken into tight rectangles), loaded tightly into an aluminum pan and put on the smoker for 2 hours. Mixed up about 1 cup of my favorite Stubb's Spicy bbq sauce, and cut it with about 1/3 cup of water, mixed/stirred/heated on stove top, then removed all the thighs from the aluminum pan, dunked each piece in the bbq sauce/water mix, then back directly on the smoker (not back in the pan) for about 15 minutes to setup.

Out of this world good. Have not brined many things, but I'm starting to see how MUCH it can improve things.

ALL rights go to Kevin here....

Sorry for the BAD photo, but as soon as I took them off the smoker, they started to DISAPPEAR, so no pretty shots with sides, staged, or lighting this time.

​

 

[efirdj]

Hm.... I wonder how well that would work using yellow mustard instead of dry mustard, making it a wet rub instead of a dry one....hmmmmmmm.....

So how do you "wrap the skin?" I would think that once its pulled tight, you need something to hold it in place?





And I must apologize.... I had to rearrange my albums on photobucket which broke the links to all of my pictures here, and I am unable to edit the posts to re-add them. If you would like to see any pix of the Bacon Explosion, Scotch Eggs, Cookie Dough Brownies, Picnic Shoulder, let me know and I'll post them. Or just go here: James' Food Pix

 

[ruff]

Sorry folks can't read all of this post at the moment, already drooling way too much as it is lol

Don't know if these have been posted yet but here ya go

Haven't tried this one but it looks good to me lol

http://burgerdoctor.com/bacon-cheese-turtle-burgers.html

And now for a couple of desserts

http://allrecipes.com/recipe/banana-split-cake-i/

And this I've had a few times, picked it up on my trip to Australia

http://allrecipes.com/recipe/easy-pavlova/

Sent from my SGH-I897 using Tapatalk 2

 

[sessiondrummer]

Hm.... I wonder how well that would work using yellow mustard instead of dry mustard, making it a wet rub instead of a dry one....hmmmmmmm.....

So how do you "wrap the skin?" I would think that once its pulled tight, you need something to hold it in place?





And I must apologize.... I had to rearrange my albums on photobucket which broke the links to all of my pictures here, and I am unable to edit the posts to re-add them. If you would like to see any pix of the Bacon Explosion, Scotch Eggs, Cookie Dough Brownies, Picnic Shoulder, let me know and I'll post them. Or just go here: James' Food Pix

Hmmmm the mustard idea is intriguing. This time I didn't need to toothpick them as I had 10, sitting nice and tight in the pan. Normally I trim the to get that perfect rectangle look, just not this time.

 

[Drottwiler]

Not a big fan of hot dogs.Unless there 4 legged. But these are pretty good and super easy.I love easy.BACON & CHEESE

Score hot dogs lengthwise; stuff each with a stick of cheddar. Wrap with bacon and grill until crisp. Serve on soft buns with fried onions.