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

Status
Not open for further replies.

bamsbbq

Super Member
ECF Veteran
Verified Member
Sep 24, 2011
956
707
Tacoma,WA
Thanks bam... what about the cooking heat/times etc.? Any special rub recipes you wanna give away while we're at it? :evil:

These chops are very easy to make. I smoked them for about an hour at 225*F then grilled them. The rub is just a garlic and herb Weber mix. Then grilled. Slathered with a Kona Coffee BBQ sauce.

Sent from my SPH-M820-BST using Tapatalk
 

bamsbbq

Super Member
ECF Veteran
Verified Member
Sep 24, 2011
956
707
Tacoma,WA
on the menu for saturday - into the smoker saturday some time

jalapenos cut in half, cream cheese,brie,roasted garlic,some have italian sausage and roasted garlic wrapped in bacon

chop will also be stuffed with italian sausage and roasted garlic

2wembzs.jpg


23ubgva.jpg


1p6zc8.jpg


vy72bq.jpg
 

Drottwiler

Old Timer
ECF Veteran
Verified Member
Oct 20, 2010
20,392
82,277
Drott's Dog House
Old Fashioned Peach Crisp
Nutrition Info
Calories: 379.4
Fat: 15.8g
Carbohydrates: 59.7g
Protein: 3.6g
Ingredients8-10 fresh peaches (You can use apples, pears, nectarines, or berries)
3/4 cup Quaker oatmeal, uncooked
3/4 cup brown sugar
1/2 cup flour
1 Tablespoon cinnamon
1/2 cup butter
Cooking spray
Directions
Preheat oven to 350 degrees Fahrenheit.

Spray a 9X13 inch cake pan with cooking spray.

Combine oatmeal, brown sugar, flour, cinnamon, and butter. Mix together.

Peel and slice peaches and place in the cake pan.

Sprinkle oat mixture on top of fruit. Bake at 350 degrees for 25 minutes.

Serves 6. Approximately 1 cup per serving.
 

Allazar

Ultra Member
ECF Veteran
Verified Member
Jul 21, 2011
1,853
7,513
Austin
With a shoutout to JD for reminding me that some posse members are on diets...

Divinity Recipe:

Divinity.jpg

Ingredients

2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

Directions

1.In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.

2.Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.

3.Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
 
Last edited:
Status
Not open for further replies.

Users who are viewing this thread