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Old 01-29-2012, 06:53 AM   #16
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I'm a lot like Berta---I cook by taste and smell and my weak memory--

I will give you a good marinade for beef and chicken for grilling---

1 part Kikoman soy sauce (don't use a cheap soy sauce)
2 parts Pineapple juice
2 parts white wine (Chardonnay or what ever you have)
Fresh grated ginger (powdered ginger will work)
Black pepper be generous
crushed garlic a good amount---

Soak beef for 3 to 8 hours depending on size---We used a whole top butt (12-14 pounds) cut into 3 big chunks--(4-5 pounds)

The wine and pineapple juice are natural tenderizers--so don't let a smaller cut ,like a steak, soak to long of you will over do the tenderizing and have a grainy cut of beef--

Chicken does well soaking for an hour or two---

Get the grill really hot---sear the beef well----there will be some flare ups--sniff those out!
When nicely seared---raise the grill---cook on medium --total grill time for a 4-5 lb. roast --
--1 1/2 hours--
Push on the cooking beef with your tongs---beef is soft and flexible when raw--and gets more firm as it progresses from rare-to medium to well done---

The random size of the roasts will give you a nice mix of rare -medium and well so this works well for a crowd with different likes---

This also works well with skirt steak ----which will cook in a matter of minutes and tastes great diced up for tacos and burritos.

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Old 01-29-2012, 08:34 AM   #17
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Quote:
Originally Posted by oh'mike View Post
I'm a lot like Berta---I cook by taste and smell and my weak memory--

I will give you a good marinade for beef and chicken for grilling---

1 part Kikoman soy sauce (don't use a cheap soy sauce)
2 parts Pineapple juice
2 parts white wine (Chardonnay or what ever you have)
Fresh grated ginger (powdered ginger will work)
Black pepper be generous
crushed garlic a good amount---

Soak beef for 3 to 8 hours depending on size---We used a whole top butt (12-14 pounds) cut into 3 big chunks--(4-5 pounds)

The wine and pineapple juice are natural tenderizers--so don't let a smaller cut ,like a steak, soak to long of you will over do the tenderizing and have a grainy cut of beef--

Chicken does well soaking for an hour or two---

Get the grill really hot---sear the beef well----there will be some flare ups--sniff those out!
When nicely seared---raise the grill---cook on medium --total grill time for a 4-5 lb. roast --
--1 1/2 hours--
Push on the cooking beef with your tongs---beef is soft and flexible when raw--and gets more firm as it progresses from rare-to medium to well done---

The random size of the roasts will give you a nice mix of rare -medium and well so this works well for a crowd with different likes---

This also works well with skirt steak ----which will cook in a matter of minutes and tastes great diced up for tacos and burritos.
This is great, just one question, can you taste the pineapple flavor? I added this to a recipe file. Thanks Mike, I will be waiting for more golden nuggets. I love grilling and really love smoking but since Wal-Mart ran all the grocery stores out of business here in the valley it is hard to find a good boston butt. I don't care much for smoked shoulder, too much like a ham.

Do you have a good dry rub and BBQ sauce recipe? I don't have my sauce recipe written down but I will get it all together and post it, it is pretty good.
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Old 01-29-2012, 09:22 AM   #18
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The flavors all blend well and the pineapple is not dominant----the soy sauce is the salt--black pepper wakes up the taste buds--ginger is sweet and aromatic and the garlic adds to the mix well.

This one was popular with all ethnic groups---Europeans are tough to please because the tend to prefer well done meats (which get tough and dry) --that doesn't happen with this ---

Blacks and Asians also went nuts for it---I tried to have a few bottles to hand out --

My Mexican kitchen manager prepared Arachera (skirt steak) for his own wedding .

Makes you a good Mexican cook--even though the origin is Japanese.
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Old 01-29-2012, 09:35 AM   #19
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I'm a babe in the woods when it comes to the dry rubs----I have a couple of recipes but they are nothing special---

I love smoked meats----I smoked some fish last fall delicious but I over cooked it---need to experiment a bit more.
I use apple ---I like the taste and there are a couple of old apple trees out back---
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Old 01-29-2012, 02:34 PM   #20
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Well, I started this "thread" -
It was propelled out of "boredom" -
waiting for D-Wall-compound, plaster, and paint to dry.
I didn't know it was going to "morph" into cooking with -
"Dr. Jimbub" and "Chef Michael"!
So be it!

"jiju1943"
Thanks for the "biscuits and chocolate gravy"!!
I can't wait to pass that on to my boss - He's Irish/English - I'm
Irish/Norwegian - we like "biscuits and gravy"!!
The best "biscuits and gravy", I ever had -
Truck-Stop, in Texas.
(They also had - "Collard-Greens", "Okra", and "Grits"!!)
Nice!
Thanks, again!

Now, to try and deal with - "Mr. Mike"!
(This will be "interesting"!)

rossfingal

(Break time!)
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Old 01-29-2012, 02:35 PM   #21
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Quote:
Originally Posted by oh'mike View Post
The flavors all blend well and the pineapple is not dominant----the soy sauce is the salt--black pepper wakes up the taste buds--ginger is sweet and aromatic and the garlic adds to the mix well.

This one was popular with all ethnic groups---Europeans are tough to please because the tend to prefer well done meats (which get tough and dry) --that doesn't happen with this ---

Blacks and Asians also went nuts for it---I tried to have a few bottles to hand out --

My Mexican kitchen manager prepared Arachera (skirt steak) for his own wedding .

Makes you a good Mexican cook--even though the origin is Japanese.
I for sure will give this a try, I like the natural tenderizer, I have trouble chewing meats, anything tougher than a very tender rib eye and I can't chew it.

I have some apple that a friend gave me but I have never used it yet so I can't say how I like it. I just use a double handful of hickory saw dust to smoke with.

Do you know what kind of cheese is used at Mexican restaurants for the cheeze dip, that stuff is soooo good but I can't find it at a regular store.

There is one Mexican dish that my wife just loves, it is called Paradise Quasida (Probably didn't spell that right) It has grilled chicken, grilled spinach, mushrooms, onions with that good cheeze poured over it on that kind of bread that is flat, it is some good eating. I don't like anything from Taco Bell and come to think of it I have never ever seen a Mexican at Taco Bell, they must not like it either.
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Old 01-29-2012, 02:49 PM   #22
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Quote:
Originally Posted by rossfingal View Post
Well, I started this "thread" -
It was propelled out of "boredom" -
waiting for D-Wall-compound, plaster, and paint to dry.
I didn't know it was going to "morph" into cooking with -
"Dr. Jimbub" and "Chef Michael"!
So be it!

"jiju1943"
Thanks for the "biscuits and chocolate gravy"!!
I can't wait to pass that on to my boss - He's Irish/English - I'm
Irish/Norwegian - we like "biscuits and gravy"!!
The best "biscuits and gravy", I ever had -
Truck-Stop, in Texas.
(They also had - "Collard-Greens", "Okra", and "Grits"!!)
Nice!
Thanks, again!

Now, to try and deal with - "Mr. Mike"!
(This will be "interesting"!)

rossfingal

(Break time!)
We must have posted about the same time Ross. I love good old thickening gravy and biscuits also. I am not much on the white milk gravy though. I am Irish, Indian, (Cherokee) Dutch and maybe a little French Kinda Hines 57 ya know. I love country food but Collards are a little stout for me.

I was born and raised waaay back in the woods but I never ate grits until I joined the Navy, I kinda like them. When I went in the Navy I was just a young country boy, I didn't like cheese, olives, pizza or anything that wasn't just plain country. Man have my tastes changed.
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Old 01-29-2012, 03:05 PM   #23
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Does anyone have a favorite recipe for corn bread?
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Old 01-29-2012, 05:54 PM   #24
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I make corn bread at least once a week---Jiffy mix--1/2 can of creamed corn --2 eggs--a splash of milk--a splash of vegetable oil or bacon grease-

Then I add what ever sounds good---a big spoon full of sour cream (less or no milk)--Bacon --fried salami--Jalapeno peppers---what ever sounds good---

Ross That frosting with the almond extract sounds really good---

I'll give you a bread pudding recipe later---Mike---

What have you started,Ross!!! Carpenters that cook----the hidden secret!

I'm flat out starving----now I'm going to have to go to the store!!
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Old 01-29-2012, 06:34 PM   #25
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Quote:
Originally Posted by oh'mike View Post
I make corn bread at least once a week---Jiffy mix--1/2 can of creamed corn --2 eggs--a splash of milk--a splash of vegetable oil or bacon grease-

Then I add what ever sounds good---a big spoon full of sour cream (less or no milk)--Bacon --fried salami--Jalapeno peppers---what ever sounds good---

Ross That frosting with the almond extract sounds really good---

I'll give you a bread pudding recipe later---Mike---

What have you started,Ross!!! Carpenters that cook----the hidden secret!

I'm flat out starving----now I'm going to have to go to the store!!
Yeah! Jiffy!
I've got a couple of boxes in the kitchen!
Also, a big YES with the cream corn!
Corn oil
If your arteries can stand it - lard (bacon fat, too!)

"gma2rjc"
I've got a copy of the "Better Homes and Gardens" cook book
(I'm trying to find it)
Excellent recipe for corn bread from scratch!
(I'm lazy - I usually use "Jiffy"!)

Carpenter?!?
I'm a "hack", remodeler!

"jiju1943"
I've got something to say regarding your last post.
However, computer problems have raised their ugly, head!
(At least, it's not my "puter"!)

Back in a while!

rossfingal
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Old 01-29-2012, 10:59 PM   #26
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Quote:
Originally Posted by rossfingal View Post
Yeah! Jiffy!
I've got a couple of boxes in the kitchen!
Also, a big YES with the cream corn!
Corn oil
If your arteries can stand it - lard (bacon fat, too!)

"gma2rjc"
I've got a copy of the "Better Homes and Gardens" cook book
(I'm trying to find it)
Excellent recipe for corn bread from scratch!
(I'm lazy - I usually use "Jiffy"!)

Carpenter?!?
I'm a "hack", remodeler!

"jiju1943"
I've got something to say regarding your last post.
However, computer problems have raised their ugly, head!
(At least, it's not my "puter"!)

Back in a while!

rossfingal
Now I am worried that I said something wrong, I hope you get your PC back to running smooth, I have been having a go round with mine also.

I have never tried the Jiff mix but if y'all say it is good I will give it a try. I love cracklin cornbread but not a lot of it.

Mike could you post how you make salsa I can't seem to make good salsa.

I like hot foods so I was at the Bass Pro Shop in Springfield MO a few years back and found some chilli mix called A$$ Kickin Chilli with habanero peppers. The instructions said to go easy on the pepper mix so I put it all in there. Now that stuff will light your lamp, that was some kinda hot stuff right there.

Just, a remodeler? A remodeler has to do a lot more thinking than most carpenters because you have parameters you have to make things work to fit and some of them are something else, not to mention working with out of level, out of square structures, with crooked walls.
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Old 01-30-2012, 06:48 AM   #27
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Sounds good...I guess. For those of us non-Americans, can you please tell me what Jiffy mix is.

I've heard the term "grits" on American t.v. but I've never known exactly what it is. I always thought of it as some sort of pancake. right?

Chocolate gravy??

Biscuits and gravy??
How very odd...no offence intended
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Old 01-30-2012, 06:57 AM   #28
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Jiffy makes tiny packages of baking mixes---cakes--frosting and of course ,corn bread.

Handy if you don't want a big 5 pound bag of corn meal.

Grits---that's ground hominy--which is field corn soaked in alkali--
It is usually prepared like porridge---I don't like it---
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Old 01-30-2012, 07:18 AM   #29
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Jiffy makes tiny packages of baking mixes---cakes--frosting and of course ,corn bread.

Handy if you don't want a big 5 pound bag of corn meal.

Grits---that's ground hominy--which is field corn soaked in alkali--
It is usually prepared like porridge---I don't like it---
Oh ok thanks...
hominy ?? alkali??

porridge , I understand
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Old 01-30-2012, 07:52 AM   #30
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It's a southern thing--south of the Mason Dixon line---I never even tasted the stuff until I was an adult

I tried it twice---first time I figured it must have been made wrong---just not to my taste--

The second time I realized that grits are just something I would never like---

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