Recipe for the Day

Quote:

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Originally Posted by Irving

I'm unlikely to put forth the effort to do this, but do you have a brine recipe for those that will?

Have you seen the pickle thread yet?

https://www.ar-15.co/threads/138693-...hlight=pickles

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Ooooooooooo. I have now. Thanks.
For brine I usually put 1-2Tablespoons of salt per quart of filtered water. Some people heat it to melt the salt. I just stir it.
You asked about Pho earlier I think. I have a long authentic Pho recipe, but it would be easier if you took the leftover carcas of your rabbit from your rabbit recipe, and put it in your crock pot covered with water. Set it on high for a day, and let it sit on warm overnight so you don't burn your house down. Next day you will have good broth for Pho or anything else.

Good tip, thanks.

Baked beans - take on Alton Brown's version

2 cup of navy white beans (great northern beans work well)
1 pound of bacon, chopped
1 large sweet onion
2 jalapenos chopped (optional)
1/4 cup of quality ketchup - tomato paste can be used
1/4 - 1/3 cup of dark brown sugar
1/4 cup of real maple syrup
1/4 teaspoon of cayenne pepper
1 teaspoon of fresh ground black pepper
2 teaspoons of salt
1/4 cup of spicy brown mustard
4 cups of left over water from soaking the beans – add chicken broth – water to make up the difference if you are short

Heat oven to 250 degrees F

Soak beans overnight in a plastic container - you can extend the soak period to 24 hrs. Make sure there is plenty of liquid because 4 cups of the left over bean juice will be used.

In a cast iron Dutch oven if you have it -

Fry up the bacon, onions, and peppers for about 5 mins.

If the brown sugar is lumpy and hard, I mix up ketchup, brown sugar, black pepper, salt, mustard in a bowl first add a bit of water from the 4 cups of bean water to make sure that the sugar is well dissolved.

Add the fluid to the mixture of bacon & onions for about 2 mins to make sure everything is happy.

In a ceramic bean pot (or lodge Dutch oven) I add layers of beans followed with soups of bacon / onion mix. Add remaining water from the beans making sure that the beans are well covered.

Note: you can add chicken broth versus the water from the beans if you so desire.

Put lid on container to prevent excess water loss – bake in oven for 4 -10 hrs until the beans have been cooked. To speed up cooking time I have bumped the temp from 250 degrees up to 300 after 4 hrs.

I start tasting the baked beans at the 4 hr mark to see how close to being done they are. I would expect that the bean mixture at high alt will take no less than 6 hrs if using dried navy beans.

I find that the baked beans are a bit on the wet side until the mixture can absorb the remaining water. The mixture is slightly sweet with a mild kick from the pepper.

If you want a quick hearty beef breakfast, lunch or dinner, I love this one. It's a staple for when I am trying to add a few lbs.

Loco Moco

Ingredients:
1 1/2 lb Lean ground beef (you can use patties if you prefer)
2 cups white rice
3 Packets Herb Brown Gravy Mix
1/4 cup chopped onions
3 cups Water
6 Eggs

Directions1. Cook the beef and prior to loading them in your Crock-pot.
2. Add cooked beef and onions to Crock-pot; add rice, gravy mix, and water to the pot.
3. Press the rice down firmly to stop the eggs from running through; crack the eggs on topof the rice one at a time.
4. Slow cook all night or set it on high for half the night. Set a timer so the pot turns offwhen it is done.

Chicken and Dumplings

Make the Dumplings first:
1 cup flour
1 Tbs. butter
1/4 tsp. baking powder
salt to taste (I just shake some in)
about a 1/2 cup of milk

In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork, pastry blender or fingertips.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Roll out the dumpling dough lightly till flat, maybe 3/8" thick at most. Thinner is better. Don't work the dough like bread.
Cut into inch and a half squares with a pizza cutter.

Bring 5-6 cups of chicken stock to a boil. (2+ tablespoons of the chicken Better than Bullion works great)
Add any vegetables such as finely diced carrots, etc.
Add 1 teaspoon of "chicken seasoning".
Carefully add the dumplings one at a time using a spatula.
Cook for 15-20 minutes, while watching for boil over. Reduce heat to medium when it starts to occur.
Stir often.

Add a cup and a half of cooked shredded chicken in the last 5 minutes to heat.

Quote:

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Originally Posted by Irving

Good bump. Anyone have a good sauerkraut recipe?

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Attachment 67931

I think you will like this one Irving;
Walk into your nearest Vitamin Cottage and pick some up in the dairy aisle. I got some kimchi there and it was very good. They have tons of fresh kraut.

Awesome pulled pork recipe. My dad gave me this recipe a year or so ago and I've only made pulled pulled pork this way since. I don't use a Big Green Egg and just smoke the butt the way I usually do it.

Mojo Pulled Pork

Step 1: The Paste
The first step in making this Mojo Pulled Pork is to make a spice paste that you will use to marinate the pork butt.

Ingredients:
7-8 pound pork butt
3 Tbsp ground cumin
3 Tbsp chili powder
1/2 tsp ground allspice
1/2 tsp ground cloves
2 tsp ground coriander
1/2 tsp salt
1 Tbsp dark brown sugar
2 Tbsp crushed garlic
1 tsp Cholula Chipotle hot sauce (the small bottle to the left of the olive oil)
4-5 Tbsp olive oil

Directions:
1. Prepare the paste by combining all the ingredients, adding enough oil to make a thick paste.
2. Save 2 Tbsp of the paste for making the sauce later.
3. Rinse the pork butt and pat dry. Place the pork butt on a platter, fat side down. Apply all of the paste to the top and sides of the pork butt.
4. Cover the pork butt with plastic wrap. This will allow you to push the paste around to get even coverage, and it will make sure the paste is kept in contact with the pork.
5. Refrigerate the pork butt for at least 4 hours.

Step 2: Smoking The Butt
Once the pork butt has marinated in the paste for a good long while, it's time to smoke the pork butt. This is done just like any other low and slow pork butt smoking you have ever done. We smoked our butt at 230 degrees for about 15 hours to a final temperature of 200 degrees. We happened to use four fist-sized chunks of maple for this particular pork butt, but use whatever wood strikes your fancy.
The set up we used in the photo below was a large Big Green Egg ceramic cooker, a plate setter inverted on the fire ring, a drip pan sitting on the plate setter, a grid on the plate setter, and finally the pork butt goes on the grid.
When the pork butt is done smoking, you don't really need to do any wrapping in foil or resting. We just took the pork butt out of the cooker and pulled it. You are going to drench it in Mojo sauce (the next section) so you don't really need to worry about juices redistributing or anything like that. (You should prepare the sauce during the last 2 hours or so of smoking the pork butt so that the sauce is ready when you are ready to pull the butt.)

Step 3: The Mojo Sauce
Like we said before, you should make the sauce a couple of hours before the pork butt is done cooking. It will take some time to assemble and reduce.

Ingredients:
2 cups orange juice
1/2 cup lime juice (about 6 limes)
1/2 cup lemon juice (about 3 large lemons)
1/3 cup dark brown sugar
1/3 cup beer
1/3 cup Pyrat Pistol rum
1/2 cup Pinot Noir red wine vinegar
1 Tbsp crushed garlic
5 bay leaves
1 tsp cracked black pepper
1 packet Goya Sazon con culantro y achiote (see the photo of ingredients)
20-30 whole garlic cloves, peeled
2 Tbsp of the reserved paste from step 1

Directions:
1. Add all the ingredients to a medium sized sauce pan.
2. Bring to a boil and let simmer, stirring often. Allow the sauce to reduce by half. The sauce should begin to feel a bit thicker than it started at this point.
3. Pull the pork and place it in a aluminum or glass baking dish large enough to hold it all. Make sure you get all of the bark broken up and mixed in with the pork.
4. Pour the reduced sauce over the pork. Stir it into the pork to make sure all the pork gets coated.
5. Allow to rest for an hour or so.

Cool idea for Halloween.

https://www.youtube.com/watch?v=UNDdTzqHXR4

Nice.

Necro Post!! [microwave][zombie1]

I've been on a pimento cheese kick lately.

Pimento Cheese

Ingredients

12oz pimentos peppers
4 oz. cream cheese
1/2 cup mayonnaise, preferably Duke's
1/2 tsp. hot sauce
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground pepper
1/8 tsp. smoked paprika
1/4 cup pickles chopped, plus 1/2 cup of the brine, optional
1 lb. sharp cheddar cheese, grated

Prep

Put the cream cheese in a medium bowl and beat it with a spoon until softened.
Add the mayonnaise and mix.
Add the hot sauce, salt, cayenne pepper, white pepper, and smoked paprika and stir.
Add the pickles, brine, and cheddar cheese and stir.
Add the diced pimentos and stir.

I like grilled pimento cheese samaches. [Dinner]