Thread: Recipes and Cooking/Smokeing/Grilling etc.

hey Slabo's or Nessa's can either of you help me out with a salsa recipe?

X2 on that salsa reciepe....I have alot of tomatoes from my garden I need to do something with,.......please!

Boneless skinless breasts
Flour...season with
poultry seasoning
garlic powder
Cavenders Greek seasoning
Black Pepper
Olive or Vegie oil

Prep: Place breast in plastic wrap or use quart ziploc bag, take mallett and pound it flat to 1/4 to 1/2 inch thickness. If breast is large you may want to cut it in half after. Sprinkle with salt and set aside. Do as many as you need. Dredge in flour mixture, coating well, shake to get off any extra. Put enough oil in heavy skillet to cover the bottom and heat to medium high. Place in skillet and fry, uncovered for 6-8 minutes per side, according to thickness.

I guarantee this to be good and will save you lots of time making fried chicken. This has less caloric content.

001-10.mp4 video by crappieman101 - Photobucket

short video

I made the best I've ever made last night. Nessa went to the store and got some legs, thighs and wangs bout noonish. Soon as she got back. I put a quart of Buttermilk with about 2/3's of a cup of Lousiana hot cause in a 2 gallon ziplock bag and let them sit in the fridge for 5 hours before I friend it in a cast iron skillet It was awesome man.

Originally Posted by DonDon

I made the best I've ever made last night. Nessa went to the store and got some legs, thighs and wangs bout noonish. Soon as she got back. I put a quart of Buttermilk with about 2/3's of a cup of Lousiana hot cause in a 2 gallon ziplock bag and let them sit in the fridge for 5 hours before I friend it in a cast iron skillet It was awesome man.

I like it that way too....this other is just so much quicker.

Originally Posted by DonDon

1st, make sure you take the membrane off the ribs. This is going to sound WIERD but it makes them so much better. After I take the membrane off, I get a gallon ziplock bag and put the ribs in the bag with Pineapple juice overnight or atleast 3 hours. This breaks down the meat abit and adds some sweet to it. Once it's time to start cooking. I put a layer of yellow mustard on them and sprinkle a heavy coating of spice rub on it. If that rub you bought doesn't have brown sugar in it add 1 part DARK brown sugar to 1 part spice rub. After you rub the ribs down good, go light your smoker and bring it up to 225 degrees. For wood, I'd use Pecan, cherry or Apple wood. DO NOT overdo the smoke, you'll kill the pork flavor, just 3want a light stream of smoke coming out the top vent on the grill. Put the ribs on the grill and using a spray bottle, use a 50-50 mix if apple juice and Olive oil, just spray them down and do this every hour. Let them go for about 2 1/2 hours to 3 hours for baby back and 3 1/2 to 4 hours for Spares. We ain't done yet Spanky so don't stop reading. You remember that rub we mixed with brown sugar? Fixin to use some more. Get 2 layers of Foil and double it up, make sure it's about 8 inches longer than the ribs though. Fold up the edges of the foil and add in some Apple juice, maybe a 1/2 cup and then take a slab of ribs and put in the center of the pouch. Now sprinkle the ribs with more of your rub, just a light coat this time and then seal the pouch up tight. Next, put them BACK on the grill for about an hour, best way to see it they are done is to look at the ends of the rib bones, if they have pulled away from the meat say 1/4 to a 1/2 an inch, their ready to take out of the foil. Take them out and get yo BBQ sauce ready. Heat your grill up abit, say 300. To do that, open your dampers on both the top and bottoms. Put the ribs back on the grill now and coat with BBQ sauce on one side. Let it cook for about 15-20 minutes, flip it over and do the same thing, coat and cook. This is a real good recipe for backyard BBQ, they'll melt in yo mouf.

the first pic is after i rubbed them down,
2nd in on the grill and the last pic is what they'll look like using a tomato based BBQ sauce. I love Sweet Baby Rays. YUMMMM

Thank DON DON...and A BIG THANK YOU FROM MY WIFE...I cooked some ribs yesterday...pretty much as said (other than the dry rub...used my own)..They turned out GREAT!

1 cup corn meal (self rising)
1/2 cup flour (self rising)
1 egg
1 cup Buttermilk
1 can rotel (hot or mild) drained
chopped onions to taste

mix well and cook in 350 oil

Buffalo Chicken Dip:

2 (10 ounce) cans chunk chicken, drained (I took 3 boneless /skinless chix breast & boiled them, then shredded & chopped)
2 (8 ounce) packages cream cheese, softened
1 cup Blue Chese Dressing
3/4 cup pepper sauce (such as Frank's Red Hot®) I would definately stick with Frank's brand... it was really good)
1 1/2 cups shredded Cheddar cheese


Use any kind of "Scoops" chips, crackers or celery for dipping
Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and blue cheese 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.