Posted on 07/03/2014 6:01:00 AM PDT by ken5050
The 4th of July three-day weekend starts tomorrow. For many Americans, especially our fellow FReepers.. it'll be a well needed respite from the real world. Many will hit the beach, or a ball game, see a parade, watch fireworks. For a lot of us...it means grilling...cooking meat the way it was intended to be cooked, OUTDOORS..with lots of awesome sides. So, if that's in your plans ( or even if you're just thinking about it) feel free to share ideas, recipes, rubs..
Making this one tomorrow.
Cut a rack of pork ribs into 3 bone sections. Slow boil the ribs for 3 hours in concoction of 50% apple cider vinegar and water and a large bottle of ketchup. Add pepper, garlic, worchestershire, whatever you like.
After 3 hours place on grill for browning or put into the smoker for a couple of hours.
The meat is near falling off the bone. High-fives every time.
marthastewart.com has a great LIME SIMPLE SYRUP recipe.
Also use lime syrup in Margaritas or drizzled over fresh melon or pineapple.
Bring to boil---stir/dissolve--- 1/4 c ea sugar, water, zested lime. Cool offheat to room temp. Stores covered/friged 3 days. Strain out zest before using.
Wow-—your method beats them all. Will do.
Gonna try it..That’s actually pretty neat..obviously the avocado replaces the mayo..you know what might be nice..just before serving...dice two more avocados..toss them in..you’ll get to taste the small chuncks..
My wife found this on Pinterest and we love it: Take 2 lbs of burger, add 1 cup of shredded cheese (your choice, we’ve used colby, white cheddar, and colby jack on different occasions), add a good dollop of your favorite bbq sauce, salt, pepper, garlic powder (finely chopped onion if you like, or onion powder). Mix well, press into patties, put a thumb-sized indentation into the middle, and grill to your liking. It’s good.
The insult is taking processed cheese and calling it American Cheese.
A bit of a side note. Original American Cheese was made usually as a blend of Cheddar and Colby. However, that all changed when the processed cheeses came out. All that processed crap became known as American Cheese.
I tried cheddar on the buffalo, not really to my liking. Colby might work.
It's kind of sad in a way. He'll come in Friday evening with a big platter of ruined meat of some sort and a big "Ta Dah" smile on his face. In all the years of grilling nobody's had the heart to tell him the truth. Well at least there will be beer and my mom and my sister will come up with some great sides and killer desserts. And dad will be happy for another year. Fortunately either my sister or I do Labor Day and Memorial Day.
Prime Rib
We usually do this each fourth of July and get our prime from Costco because it is less expensive and fresh.
20 lb prime rib, bone in
salt, pepper, and garlic powder as you wish
Cook over charcoal and then add wood chips after searing the complete outside of the prime.
After searing, place prime in a disposable aluminum pan over some carrots, celery and oinions (cut of the veggies first.
Grill over charcoal and hickory wood chips until meat thermometer shows 140 degrees in the center.
Take off the grill and tent it with aluminum foil for 1/2 hour (hint: use a large pan because the prime will be very juicy).
To serve, cut off the fat opposite the ribs, cut off the ribs, if you wish (great fro BBQ ribs the nest day).
Save the juice in the pan (refrigerate) for use for French dips the next day - assuming there is any prime left.
The roast will be rare in the middle to well done on the ends - this way, everyone can come up to you as you slice the roast and request the degree of doneness they wish.
ENJOY!
. Take the corn...just cut the brown ends off the end of the husks..soak them in water for 30 minutes..I put a heavy pot on top to keep them completely immersed...take out..wrap individually in aluminum foil and crimp tight..stick in oven 325-375..it works with whatever else you're making..they're ready in 45 minutes...put can stay in the oven much longer if your timing gets messed up with the other food..
I use a pair of washclothes for the next step..remove the foil..hold ear at base...peel back husk..grab corn in the middle and break off the stem and husk in one clean piece..you'll fine the silk come off when you peel it...easy peasy...moist, juicy every time..
Mmmmmmm....pre-soaking in the husks is a great idea.
I have to keep reminding myself that I’m not “cooking” corn-—just heating it up to melt all that luscious butter.
I like your idea of swiss or provolone. If it's a little bit of tangy flavor you're looking for, try an aged cheddar. We have two in the fridge at home - one is white and aged 2 years, the other is yellow and aged 3 years.
They're both delicious, but I prefer the 3-years aged variety.
Dice the red pepper, then use a bit of butter and olive oil in a pan to cook the pepper a bit. Add the corn, and your choice of spices/flavorings. We use red pepper flake, onion powder, seasoned salt and ground black pepper.
Heat until warm and serve warm. Good stuff.
I love good cheddar, best. Good on apple pie, which now has me thinking we should have pie and cheese. Now I am hungry!
Fresh Copper River Salmon on Cedar Plank with a gas grill. Basted with butter and lemon.
We have a favorite summertime dessert. We call them S’minkies.
1 box of Twinkies
1 large chocolate bar
1 box of graham crackers
1 bottle of bourbon
Remove plastic from Twinkies and soak in bourbon for two hours. While you’re waiting for the Twinkies to soak, start a bonfire....preferably outdoors. Place the soggy Twinkies on a stick. Attempt to grill the soggy Twinkies. They will fall off the stick into the fire. Eat the chocolate bar. Drink the leftover bourbon. Bears are strongly attracted to the smell of sizzling Twinkies. Run. Use the graham crackers to leave a trail to find your way back to your campsite. Two hours later, follow the graham cracker trail back only to find that bears like graham crackers. Climb a tree. Discover that black bears can climb trees. Wonder if it’s racist to call a bear “black”. Fall out of tree. Realize that you are hungry and still have one pack of Twinkies in your sweatshirt pocket. Bear realizes that you still have one pack of Twinkies in your sweatshirt pocket. Run again. Run towards your four dogs who have found a dead fish to roll in. Four cowardly dogs see bear and set land speed record for dogs. Run to lake and jump in. Realize that bears can swim. Goose swims out to attack you. Cowardly goose notices bears and flies off joining four cowardly dogs who are sitting at burned out campfire wondering where the weenies are. Remember you have key fob in your pocket and hit the panic alarm as you pass the campsite again. Bear decides to go look for berries. Honking trucks attracts bull moose. Four chicken dogs sitting by campfire site enjoying Wild Kingdom show. Throw rocks at moose to get him to quit ramming the truck. Fish and Game guy gives you $500 ticket for bothering wildlife. Wife returns from visiting neighboring campsite. Wants to go home because she might have seen a spider. Load wife, equipment and four traitorous dogs into smashed pickup. Go home and order pizza. They get the order wrong.
Chimmichuro for steaks
2 bunches of Flat leaf parsley (Italian)
1 bunch of Cilantro
1 TBSP lime juice
1 TSP salt
1 TSP red pepper flakes
1 TSP of Oregano
1 TBSP Red Wine Vinegar
3-4 gloves of Garlic Crushed
1/4 Medium sized Yellow or White or Red Onion (finely chopped).
1. Pick the leaves from the Parsley and Cilantro. Leave as little stem as possible (bitter).
2. Mix all the other ingredients except the onion and garlic into a blender, food processor type. Like the Ninja is perfect
3. Add the parsley/cilantro and continue blending but not so much as to liquify the mixture.
4. Fold the mix with the Onion and Garlic and refrigerate a couple of hours.
Serve with a nice lean cut of beef like Sirloin or London Broil. Don’t waste it on anything fatty or Briskets.
Create a marinade out of it by mixing it with a cup of water and a TBSP of Tomato paste (catsup in a pinch), tomato has a natural form of MSG that helps bring out the flavor in a healthy way — unlike seasoning salt.
Grill the steaks with a nice crusty shell by lightly salting the steaks and refrigerate for uncovered for an hour or so (helps dry the steak). Then pat dry with paper towels and dredge it through some corn starch or potato flower or even regular flower in a pinch, then in the freezer elevated by a rack so the air can flow around it all. (You can make a rake with Celery if you need to. I use asparagus because that’s the vegetable I’m usually serving.
Pulled pork. Gas grill, wood chips, finish in oven. America’s Test Kitchen Lexington recipe. Coleslaw, vinegar-based, time tested southern grandma recipe.
i need a good slaw recipe.. do tell..
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