OT- Summer Recipes

Find a copy of the Cook's Illustrated margarita recipe (it's time consuming and work intensive and will change your life).  Otherwise, pour a little Knob Creek over a couple of ice cubes and some crushed basil leaves.

it is an 03 Ninja 250, on account of my dad's insistance on <600cc for my first bike, and me being about 5'3". But its MICH is undeniable.

Also, an easy watermelon bomb:
Drill/poke holes in watermelon
Pour in rum slowly, if it overflows stop and allow to soak in, then continue
Let it sit
Cut in half
Scoop out balls of alcoholic fruit for your friends!

hard to tell in that pic....its the exact same color as the old H2's used to be....and they were wicked fast--narrow power band, but dang, they would cook

but I am a simple man:

This is a family recipe from a tavern a relative owned.  I only gave this to a couple guys last year but had a lot of requests, so here it is.  Try it exactly like the recipe suggests at least once.

1 lb of quailty ground beef/chuck 

1 tablespoonCrisco

2 teaspoons salt, just enough to lightly cover bottom of your skillet

1 onion, chopped fine

1 tablespoon prepared yellow mustard

1 tablespoon vinegar

1 tablespoon sugar

water, to cover

salt and pepper, to taste

 

1 Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.

2 Melt fat over medium heat and lightly salt bottom of skillet.

3 Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.

4 Add chopped onion while browning meat.

5 Keep working with the back of spoon to break up meat.

6 When meat is browned, drain off any fat and return meat to skillet.

7 Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.

8 Cook, at a simmer, till water is all cooked out-between 15-20 minutes.

9 Adjust salt and pepper to taste.

10 Heat your hamburger buns-they're traditionally steamed for loosemeats

11 When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!

12 *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a maid rite sandwich.

13 Likewise, don't add any liquid smoke or Worcestershire sauce.

•  
•  

 

• Buffalo Chicken Dip
•  
• a little over a pound of cooked diced chicken boobs.
• 2 8 ounce packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce or Buffalo Sauce (I've used both really just pick your poision)
• 1 1/2 cups shredded Cheddar cheese

 

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

 

Serive with crackers, Pita chips, normal chips, or if you want to be healthy celery 

 

not all that hot to be honest, but I'm the only spicey food eater in my group so I leave it as is, if I wanted to spice it up I may swap the chedder cheese for pepperjack.

Slow cooked (or better yet, SMOKED) Pulled Pork

Get yourself a decent sized pork butt (not from Meijer, Kroger, or Walmart--theirs is loaded with salt solution and isn't as tasty as if you get one from a good quality meat market)

Heavily coat it with a mix of: Kosher Salt, brown sugar, cracked pepper, garlic powder, onion powder, paprika, and a dash of cayenne pepper.  Add a little liquid smoke if you're not going to do this in the smoker.  You can add other spices too.  Just depends on what you like.  The heavier the coating, the better.  Wrap in seran wrap and refrigerate for at least a day.  Remove from the fridge and let rest at room temp.

Put roast into a dutch oven or one of them disposal tin roasting pans, uncovered.

Put into 225degree oven for 6-8 hours, depending on size.  I just did one last week and it cooked for almost 12.  At this temperature, you're unlikely to overcook it.

Remove from oven.  Wrap heavily in tin foil.  Wrap that in a big old towel that your wife won't be needing anymore.  Then put the whole thing into a insulated cooler.  Let rest for an hour or two.  The heat will be retained thanks to the foil, towel, and cooler.

Unwrap and pull apart with a couple big fork.  Douse with your favorite bbq sauce or serve as is.  Best served on toasted buns with a good cole slaw as a topper.

Enjoy and thank me later by inviting me to the tailgate.

 

A little late to the party, but here's a bacon explosion recipe:

- ~16 slices of bacon

-1 lb tube of ground breakfast sausage, you pick the flavor / spices

-4 slices of cheese, you pick what kind

-BBQ sauce and hot sauce

-Smoked sausage, kielbasa, or whatever big sausage you like (optional)

Start by weaving a mat of bacon:

Smush the breakfast sausage on the bacon mat, almost to the edges, and top with sliced cheese:

Fry up some bacon and sprinkle it over the cheese (the pictures are from three different explosion experiments, but this is the process I settled on, so imagine cheese under that bacon below), and drizzle with bbq sauce and / or hot sauce:

Place smoked sausage (if you opted for it) along one edge of the ground breakfast sausage, and roll away from you into a cylinder, leaving the bacon mat in place (optional shredded cheese shown below in addition to double the cheese slices):

Stop rolling when you get to the edge of the bacon, then roll everything back toward you with the bacon mat forming an outer shell, and secure with toothpicks or whatever is safe for the grill:

Throw it on the grill and keep turning it until the outside bacon is crispy. It takes about an hour in my experience (those are two bacon explosions on the plate):

Slice crossways into <1 inch slices for a nice cross section:

Each slice is filling, so go easy. Enjoy, and don't die!

Fresh Caught Tuna Kabobs:

Step 1: Catch some kind of tuna (albacore, yellow fin, blue fin)

Step 2:  Fillet into little chunks

Step 3:  Soak skewers in water or use metal skewers

step 4: use your favorite fish marinade (i like soy sauce, ginger, mirin, squueze of lemon and lime, some brown sugar)

step 5: combine on skewers

step 6: grill

step 7: enjoy

Without admitting in any such way to the consumption of said beverage, Spotted Cow is a d*mn good beer. Look out for it if you're ever in Wisconsin. 

Pulled pork question for those with experience making it:  I recently got a charcoal grill and have always wanted to make pulled pork using wood chips for smoke and such.  I've made it in the oven but I think it lacks something from not being smoked.  So how difficult is it to smoke a pork shoulder on a weber kettle grill?  It seems like it would be hard to keep the temperature in the low 200s range without having it go out, and it also seems like it would take a lot of wood chips.