Recipes from 2nd Annual Get-Together

I would like to get many of the recipes from the meeting on saturday, the food was great. I want to know how to make the macaroni salad that had the cut up mac in it.. I made the pork roast and it was fairly simple, I rubbed it heavy with head country rub and put it on the smoker with hickory for about two hours and then put it in the oven at 275-300 degrees for about 4or five more hours in a roasting pan covered with foil with about a quart of water in the bottem of the pan. I had the smoker at about 250 degrees and did not have it in the roasting pan while smoking. Do it for less time in the oven if you don't want it to fall apart like pulled pork, but I thought everyone would enjoy it more if it was super tender.. Had a great time and hope to get lot's of recipes..

Hotrod2 Your meat was superb. I did not know who brought it. Head Country BBQ Sauce rules in our house and all of our friends use it too. Maybe we need to contact HCBBQ next year for a donation of sauce and spice:D:D

SW - You nailed it girl!! Thank you.:)

Will the maker of the banana pudding please reveal your recipe:D.......Does it contain cream cheese? We are ALL holding our breath.

Anyone grill crappie ? Or have a good recipe for grilled crappie ?

I grilled some tilapia this weekend that turned out OK, just used some Tony Chachere on the fillets, but I'm lookin for something more.

We put the from scratch recipe on the other thread. This is the way we made it and it was good I say we you know what I mean. Every one liked it but it was to hard to make. Connie came up with this and its alot easier to do . George I think you could do this.
We shop at Sam's but I think you could get this at any store. One large mixing bowl, six qt. Into that you put one gallon vanilla pudding, Two tubs of cool whip 12 oz. size, Two cans of eagle brand milk mix all together
Take three lbs. off bananas and one box of nilla wafers. In two large pans 10x12 layer everything until you get what you want

Hope it works for you
enjoy
Don & Connie

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Originally Posted by Hotrod2

I would like to get many of the recipes from the meeting on saturday, the food was great. I want to know how to make the macaroni salad that had the cut up mac in it.. I made the pork roast and it was fairly simple, I rubbed it heavy with head country rub and put it on the smoker with hickory for about two hours and then put it in the oven at 275-300 degrees for about 4or five more hours in a roasting pan covered with foil with about a quart of water in the bottem of the pan. I had the smoker at about 250 degrees and did not have it in the roasting pan while smoking. Do it for less time in the oven if you don't want it to fall apart like pulled pork, but I thought everyone would enjoy it more if it was super tender.. Had a great time and hope to get lot's of recipes..

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That was great Hotrod...you did a wonderful job with that pork roast.

DonBro - Thank you kindly for the recipe:)

HotRod, that was darn fine food!!! Thanks for sharing it with us.

DonBro, thanks for posting the banana pudding recipe. My Wife has been bugging me for it ever since the meeting.

She says it's like her Mother used to make...I said "No hun, trust me, it's not like your Mother used to make" :eek:

Hey SW, Pecan pie is one of my favorite pies and it was a tough decision as to which desert to eat...Pecan Pie or Banana Puddin'....Banana puddin won out this time...maybe next year you can bring a few more Pecan pies? One for me and the rest for the others? :D

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Originally Posted by OkieDon

HotRod, that was darn fine food!!! Thanks for sharing it with us.

DonBro, thanks for posting the banana pudding recipe. My Wife has been bugging me for it ever since the meeting.

She says it's like her Mother used to make...I said "No hun, trust me, it's not like your Mother used to make" :eek:

Hey SW, Pecan pie is one of my favorite pies and it was a tough decision as to which desert to eat...Pecan Pie or Banana Puddin'....Banana puddin won out this time...maybe next year you can bring a few more Pecan pies? One for me and the rest for the others? :D

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I will put that on my " remember and do list" for next year, OkieDon. Love banana pudding myself so I ate that instead of my pecan pie and I brought two pecan pies.

I'm glad everyone enjoyed the roast, I really do take pride in my cookin as im sure everyone does, Thanks alot!!! I really would like to get some of the salad recipes one here also, come on give em up!!! LOL. George I think thats a great idea about getting ahold of HCBBQ for our next meeting.

I will see if I can use my charm and wangle some kind of donation for next year from them. I have their rub and have used it but I have made one myself that I like better. I am certainly NOT putting down their rub it is great. Their BBQ sauce is outstanding! Southern Living magazine had an article last year about one of the pitmasters that compete each year in a national cookoff. he supplied several recipies for rubs, sauces and I cannot remember what else. I tried one of his rubs and have used it ever since. The pork loin on Saturday had it on it. I let it marinate overnight then cooked it over pecan and hickory for 2.5 hrs until it hit 165 degs internally. You tasted the result.

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Originally Posted by cricket george

he supplied several recipies for rubs, sauces and I cannot remember what else. I tried one of his rubs and have used it ever since.

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Ummm....George....are you forgetting something? :confused:

Inquiring minds would like to have that rub recipe if you don't mind sharing :rolleyes: :D

BTW, Donbro, where did you post the recipe to the made from scratch banana pudding? I think my wife is going to try the easy one first...lucky me :D

Hotrod2

There were several pasta salads. Can you tell us what else was in it? What shape was the macaroni? Maybe that will jog some memories. Thanks for the pulled pork recipe. I loved it too.

Peke

Were you talking about the Tater Salad as well?

George your gonna gave to spill the beans on that rub LOL, your pork loin was on tha money, as far as the salads, im talkin about all of em, but one that stood out to me looked like the macaroni noodles were cut up, It would probably be alot of work to make this salad but it sure was good. I would like everyone who made a homemade dish to put it on here so we can try our hand at em and se if we can hit it ourselves.

Hotrod2 - HHHMMMMMMMMM ya want the rub recipe huh? MMMMMMMMAAAAAAAYYYYBBBEEEEEEEEE. We need to discuss this. Send me a PM with #

HotRod2, Sorry, I can't help you...I can't remember one that looked like cut-up macaroni. I know we had two different tables set up with pasta salad though. One by the door and one by the stove/oven. Was it in a small bowl? large bowl? There was one by the door in a green bowl, I think, and one in an aluminum pan by the door. I can't remember the ones by the stove. Shoot! We should have taken pictures of the food! Peke

My pork loin rub recipe came from Southern Living Magazine June 2009 page 108. I have used this rub on pork loin,pork butt, beef and pork ribs, my scrambled eggs in the morning, hamburgers etc. You get the picture. Chris Lilly, one of the pitmasters that competes annually, was interviewed and provided the recipe. I cannot take credit for it.

The Pork rub is as follows:

4 tsp. seasoned salt
2 tsp dark brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp dry mustard
1/8tsp ground cumin
1/16 tsp ground ginger

stir together all ingredients and store in an airtight container. I cook my pork and beef at 225 to 235 degs for 2 1/2 hours over a mix of pecan and hickory. I also use hickory and red oak when the pecan runs out. I have lots of hickory on my farm as well as red oak.

The pork and beef develops a nice bark by the end of the cooking period. The meat should be at 165 to 170 degs after 2.5 hrs. When I do a beef brisket I generally pull it from the smoker after 2.5 hrs and place it in the oven for 7 hours at 235 degs. It falls apart and I don't have to stay up all night:D:D I need my beauty rest.

I hope everyone enjoys this recipe, its a killer. The only thing that makes it better is a bottle of Head Country BBQ Sauce slathered on it.

Thanks George,

I'll give it a try this weekend!

Thanks alot for the rub George, I will definitely try this on my next meat..

Hotrod2 the macaroni salad that you were asking about, is it the one with the ham? If it is, here is the receipe:

1lb bag of salad roni noodles
1 green pepper
1/2 onion
3 pickles (whole dill pickles)
1 can of hormel chunk ham
6 hard boiled eggs
mayonaise (to your liking) (miracle whip)
1/4 c. pickle juice
sald supreme seasoning (to your liking)

This is how my wife makes it!

Thats the one Grubby, I appreciate it and let your wife know that it is the best I have ever tasted, that will for sure be my new mac salad recipe, thands again

Ronnie

Cricket George,

I am trying your rub on some baby back ribs today. Thanks for the recipe!

Peke

What time is dinner? I know you will be pleased with the rub.:D

Got sidetracked! Doing ribs tomorrow! Cheesy hash browns, corn on the cob dripping with butter, fried okra, turtle pie....Are you hungry yet? Geez, I wonder how many calories that will be? Too many to count, George!

Peke - You only live once:) Sounds like dinner will be yummy. I think you will be pleased with the rub. I smoke mainly with pecan and hickory for whtever that is worth. Let me know what you think of the rub after dinner.

CG,

The rub was wonderful on the ribs....not too salty, not too sweet, not too spicy. Just right!

I packed up your rib dinner to mail to you! Then I gave it to my husband to mail. He ate it on the way to the mailbox! Honest! :D

Thanks for the rub recipe!
Peke

LMAO, you know what is funny?? Other people can't keep their hands off the loin or ribs or brisket after putting the rub on and smokin the meat. The meat just does not last the night. I am pleased you liked it. I am sure you will use it often this summer. Bon appetit.