Favorite Recipe Thread
 

So lets try a favorite recipe thread:

Brazlian Style BBQ - Tri-Tip

Ingredients:

Tri Tip ( Costco has a great selection, I good size Tri-Tip should feed 2-3 )
Kosher Rock Salt
Dole Pineapple Juice (large can)

1. Cut the Tri-Tip into even squares (you will have 2 triangled pieces, those will be for your well done eaters)
2. Use a large rectangular cake pan, place a layer of rock salt, place cut Tri-Tip on rock salt. If your party is for 2 then use a Square Pan.
3. Place another layer of rock salt on the Tri-Tip pieces. Don't be shy, cover those suckers.
4. Pour the Pineapple juice on the side edges, do not pour on the salt on top of the Tri-Tip, the salt will fall off.
5. Marinate for 20-30 minutes, while you are preping the rest of your meal. The juice will look murky by now, ready ;)

Pre-Heat your Gas Grill on High, the place the Tri-Tip pieces, leave on high. Cook each side for 5 minutes then flip. You want to char the outside.

Remove and place on cutting board (one's with Au Jus catcher would be best to catch the juice) cut in 1/4" pieces, PERPENDICULAR to the grain of the meat for a TENDER treat. If you cut with the grain, you will have stronger jaw muscles by the meals end :eek:

Bon Apetite!

Jim

P.S. I actually fed a party of 60 with recipe :D

gas grill????

Here's one you can do with gas or charcoal.
RICK'S FAMOUS RIBS

2 racks pork ribs
RUB
2 cups dark brown sugar
1 cup paprika
1/4 cup kosher salt
1/8 cup onion powder
1/8 cup garlic powder
1/8 cup oregano
1/8 cup black pepper

cut racks in half and coat VERY well with rub.
Place racks side by side (do not stack) in Reynolds large baking bag, tie and place in glass baking dish and refrigerate for 1/2 hour.
preheat oven to 325 and cook ribs for 1hr 45min
SAUCE
1 cup generic BBQ sauce
1/2 cup Thai sweet chili sauce
4 shots whiskey

Remove ribs from oven bag (save juices) and place on grill, indirect heat.
Baste with juices, grilling for 10 min, then baste with sauce grilling another 10 min until sauce "glazes". Serve and enjoy! These are moist, fall of the bone ribs. Your guests will go crazy!

Catch and kill 8 to 10 possums during the wintertime. Hang them out until frost hits them, then skin and cut all meat from bone. Grind possum meat, adding red pepper, black pepper, sage and salt to taste. Sack and hang in smokehouse until ready to eat.

- Recipe from "Bicentennial Louisiana," Published by Louisiana Extension Homemakers Council, 1976.

Propane Gas Grill

I cup Paprika? Really?

Yep, need to hit up Smart and Final. My friend worked on this recipe for 10 years, you gotta try it.

A nice way to finish bbq ribs is to wrap them in foil the last 40 mins or so with a generous amount of apple cider (not juice), which adds a nice apple flavor to the smokey rub flavor.

A tip on paprika . . . Look in Euro delis for paprika from the Szeged region of Hungary. The sweet is incredible. The hot can blow your head off.

Ian

+1 The flavor difference is unbelievable. That's all that I use.

Rick, garlic and onion "powder" seriously. I hope you at least meant fresh oregano.

braised short ribs
 

Ingredients:
8 short ribs with the bone
1 large vidalia onion
6 cloves of peeled garlic
1 large carrot
1 celery root, or 4 celery stalks
4 sprigs fresh rosemary
1/2 bunch fresh thyme
butchers twine
3 pieces fresh bay leaf
1 can peeled plum tomatoes
2 quarts veal stock
1/2 bottle of red wine
sea salt
pepper mill
olive oil, not cold pressed

preparation:
heat oven to 350. use a reliable internal oven thermometer.
season short ribs with salt and pepper and set aside at room temp while heating a large saute pan.
peel onion, cut in quarters, set aside separate from other veg.
peel carrot, celery root and cut in chunks to match size of quartered onion.
cut top off garlic cloves and set aside with carrot and celery chunks

check saute pan. 2 tablespoons olive oil if pan is hot.
add 2 or 3 shortribs bone side up. do not over crowd the pan. brown evenly on all sides but no the bone.

arrange shortribs, bone side down, in a large roasting pan that is deeper than the shortribs are high.

place roasting pan of shortribs in the preheated oven uncovered
pour 1/2 bottle of red wine over shortribs

in the saute pan where you browned the ribs add only the onions and saute til golden brown.
add carrots, celery, and garlic continue to saute 10 minutes or until veg are golden. add can of plum tomatoes and return to a boil.

cover shortribs with roasted veg and tomatoes
use what you need of the 2 quarts of veal stock to cover the shortribs 3/4.

loosely cover the roasting pan with aluminum foil or a baking tray. allow for some steam to escape.

braise at no more than 350 degrees for at least 3 to 4 hours.