OT: Your Best (simple?) Recipe
August is around the corner, which means for the weak among us grilling season is coming to a close and/or tailgating season isn't far away. The meatiest info from fall camp isn't coming out of the submarine any time soon, let's talk food. The board is slow, why not?
What's your favorite recipe? Tailgating, grilling, whatever. If it's easy, even better.
1) Call up local pizza place
2) Eat Pizza
3) ?
4) Profit
Wait... that can't be right...
and you replace pizza with Subway...
of course for him there were also steps 5 and 6 which I would avoid at all costs.
Being a dark meat connoisseur, boneless, skinless chicken things are one of my favorite grilling meats. With this easy marinade and seasoning, they taste amazing off the grill either pre-game or for a good dinner.
What you'll need
- Boneless, skinless chicken thighs
- Lemon Juice
- 1 can light beer (I usually use Stroh's or some kind of Pilsner)
- Salt
- Pepper
- Olive Oil
- Famous Dave's Chicken Seasoning (easier than combining your own spices
Dry your chicken thighs then allow them to soak in a mixture of beer and lemon juice for about an hour (I have used Summer Shandy here before to mixed effect)
Remove from marinade and pat dry, drop them into an airtight container and douse in as much seasoning as you like with some olive oil to help the seasoning stick. Shake the living hell out of it until well coated and throw onto a hot grill.
The result is a savory grilled chicken that pairs with almost any kind of vegetable or side, I have also used them on sliders with some tangy slaw and bbq sauce. Enjoy!
Simple marinade 2-4 hours:
- Italian dressing
- Lemon pepper
- Garlic salt
I like to grill 4 or 5 bone-in chicken thighs on medium to high heat for about 30 minutes to get that great grill flavor and crisp the skin. Then pre-heat oven to 325* and bake for about 1-1.5 hours. I also like put some potatoes and veggies underneath the chicken to soak up flavor.
It's a longer process, especially for just chicken thighs but the results are worth it. Something about pulling meat off the bone is great.
Oil helps it brown better before the fat of the steak starts rendering.
1 lb. of YOUR liver
1 nice bottle of Chianti
"Some" Fava beans
Enjoy!
Kinda like spaghetti, but I use italian sausage and hamburger, and i simmer the sauce for awhile...peppers, onions, mushrooms, carrots...i use a penne or a short cut noodle. Cook, bake, and top with Parmesan.
Working on a gumbo, but I can't get my roux right. Would live tips.
- 3 pounds (ish) pork loin
- one large onion (not red)
- 3 tablespoons paprika
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 0.5 cups honey
- 0.25 cups red wine vinegar
- 3 tablespoons olive oil
mix dry ingredients in a bowl. separately, mix liquid ingredients. mix dry ingredients into wet ones to form a paste. cut onion into thick rounds and place on bottom of crock pot (should cover the bottom of the pot). cut pork loin in half and place on top of onions. pour paste over pork loin more or less evenly. cook on low for 8 hours.
Jelly
Bread
All time favorite
Honestly, I have tried a ton of different recipes, this is the best.
(1) 1 part Tequila (must be 100% agave - kirkland totally fine)
(2) 1/2 part Agave nectar
(3) bit less than 1 part Fresh lime juice (NO bottled stuff)
Important note: NO FUCKING TRIPLE SEC
You will probably will need to tweak your own measurments. The beauty of this is it's simplicity.
Why is the Agave Nectar better, as it's no simpler, than NO FUCKING TRIPLE SEC?
I smoke baked beans...it is truly special, and pretty easy. I have an electric smoker, so that makes it quite a bit easier.
Ingredients: Baked beans (32 oz.), Black beans, drained (16 oz), bacon 4-5 strips, 2 boneless chicken thighs.
1) Mix beans in foil pan, and cover chicken in bbq rub.
2) Place in smoker at 275 on a middle rack. Place the chicken above the beans, so they drip yumminess into the pan. SMOKE SWEET SMOKE (about 3 hours is right...depending on how much smoky flavor you like.)
3) Bake bacon at 375
4) Chop up bacon and chicken into smallish bits. Add it to the beans and stir.
DONE!
Use this in chicken tacos, quesadillas, enchiladas, or as sandwiches.
3 boneless skinless chicken breast
1 pkg of Hidden Valley Fiesta Ranch seasoning
8oz. cream cheese
throw it all in a crock pot on low for 6hrs or high for 3-4.
shred the chicken and stir, use it how ever you wish
used to make this exact recipe when I was a kid. My grandmother's recipe.
Recipe is easily googled.
1 lb bacon (regular, not thick)
1 lb ground sausage
Deli-style sliced cheese of your choice
Rope smoked sausage (optional)
BBQ sauce
BBQ rub (optional)
Weave a bacon mat, 6 slices in each direction. Fry the rest crispy and set aside. Smash the ground sausage onto the mat in an even layer, leaving about an inch around the sides. Place 4 slices of cheese on the sausage. Crumble the fried bacon and sprinkle on top of the cheese. Add some BBQ sauce. At this point I like to put in a piece of smoked sausage that is the same length end-to-end as your ground sausage layer. Roll the monstrosity into a tube - PROTIP: roll the ground sausage layer first with everything rolled up inside it, then roll the bacon mat around it. Add BBQ rub to the outside if desired. Secure your meat tube; I use high temp silicone cooking bands. Throw it on the grill for an hour or so, until the bacon on the outside is good and crispy. Directly over the coals will crisp up the outside nicely, but it will flare up. Slice and serve.
stick of butter
1/4 C lemon juice
1/2 t salt
1/2 t pepper
1/2 celery salt
1 T dried rosemary
1/4 garlic powder
diced small onion
I put it on a pan on the grill off heat and dunk the chicken into it after it is no longer pink each time that I flip and move them around
Cut jalapenos in half. Scrape out seeds. Leave on stems (the mouse tails)
Mix shredded chicken, 2 blocks of cream cheese and a baggie of El Paso fajita mix.
Fill halved jalapenos.
Top with pre-cooked bacon slice.
Grill until done (jalapenos soft, bacon bubbling and chicken mixture is hot).
Cheapest 3-4 lb beef roast you can find. put in crockpot with one jar of pepperocini / banana pepper rings (brine included), 4-10 cloves of garlic, and 2 cups of beef broth (1 16 oz can, or 16 oz water with 2 buillion cubes) and a little pepper. Cover and set on LOW for 8 hours.
Serve on buns, bread, rolls, tortillas, wraps, rice, noodle, whatever with provolone cheese and a good bottle of gardineira. Save the gravy in the pot for dippin'.
I love getting chicken breast and throwing them in a slow cooker with some Frank's Redhot and ranch. I usually shread it up and put it on a bun. I also like putting chicken in a slow cooker with whatever beer I have around. Used to be my go to as a single guy.
You forgot the salt and overcooked the steak
Get 2 whole pork tenderloins. Remove silverskin.
Mix the following with a wisk:
-1/2 cup olive oil
-1/2 cup balsamic vinegar (strawberry balsamic is fantastic with this)
-1 tsp or Worcestershire
-sprig of fresh thyme (bruised to get more flavor out)
-Bit of fresh rosemary (I say a bit because use it to taste . . . . also bruised)
-4-8 cloves of minced garlic
-Freshly ground black pepper (I use a tablespoon but some people don't like pepper that much)
-Dash of salt (smoked salt is good here)
Once mixed, put in 1 gallon ziploc bag with the 2 tenderloins. Marinade a minimum of 2 hours in the fridge. I always marinade overnight. Put on the grill, off the coals. You don't want to char the meat. I usually put tenderloins in the back of the grill and cook burgers/hotdogs/brats/chickenm over the coals. Drizzle/brush the marinade over the pork as it is cooking. Cook until internal temp is ~150F. Rest 5-10 min then slice.
I usually grill zucchini with a bit of garlic salt (and olive oil as you recommend). People act like it's the biggest deal ever, when it's easier and has less cleanup than other cooking methods. Plus it tastes great.
Take 1- 1.5 pounds of fresh salmon. Put on aluminum, Generous rub of extra virgin olive oil. Skin side down now and sprinkle w Emeril total spice. Cover top w Aluminum and seal.
Throw on hot grill 13 minutes. Done ,,,fresh fish. moist tasty Salmon skin loved by dog.
Add a red wine vinegret salad and fresh lightly toasted bagette and Voila. Delicious. Easy.
vino of choice, and you are laid.
I have a nice, easy salmon one as well.
I usually do cedar planks but foil if I forget to soak...
Salt + Olive Oil on the fish
Soften butter, add a bit of lemon juice and rosemary (mix it up with a fork) and let that melt over the fish right as it comes off the grill.
Ingredients:
1 lb. ground beef
1 chopped onion
1 can Campbell's Chicken Gumbo Soup
Mustard
Fresh Rolls
Cheese
Directions:
1. Combine ground beef and onion in large skillet. Brown over medium heat, stirring occasionaly. Drain fat.
2. Stir in Chicken Gumbo soup and mustard (more mustard = more flavor)
3. Serve on buns/rolls with slice of whatever cheese you prefer (I use apple smoked cheddar)
You grab a full head of lettuce in one hand and bottle of salad dressing in the other. You bite the head of lettuce and take a swig of the salad dressing out of the bottle to wash down the lettuce.
Repeat.
Whitefish (any kind really)
Drakes Crispy Frymix
Pico De Gallo
Cabbage
Spicy Ranch
When I was in college, I'd take a can of hormel, a bag of shredded "mexican" cheese, and melt it all together, then eat it with frito scoops or tostito scoops. SO GOOD
If I even bought hormel or shredded cheese now, I'd probably hit a pretty hard shame spiral.
The criteria here is simple. This is simple, hearty, and pretty good:
- 1 lb stew meat
- 1 28 oz can whole tomatoes
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 3 ribs celery, chopped
- 2 potatoes, peeled and diced
- 1/2 tsp thyme
- Salt/pepper to taste
Throw everything in the slowcooker and go away, 4 hours on high, 8 on low.
Server and garnish with whatever. I like shredded parmasean cheese. And hot sauce.
My wife is a born and raised Filipina, and adobo is a popular dish with either chicken or pork. She really enjoys these wings when I make them.
What you need:
Some wings, whole or split.
1-2 tbsp butter or oil
3-4 cloves minced garlic
1/2c apple cider vinegar
1/4c good soy sauce
2-3 tbsp brown sugar
Black pepper
1-2 bay leafs
Red pepper flakes
I usually cook these in the oven, but you can also grill them. The goal is a wing with a crispy skin. For the oven, I place the wings on a cooking rack in a cookie sheet or sheet pan lined with foil. I season with salt, pepper, paprika and cumin (you could also use smoked paprika, or omit the paprika/cumin if cooking on a charcoal grill). Bake at 425 for 40-45 minutes until skin is crisp.
Meanwhile, while wings are cooking, prepare the sauce. Heat the butter/oil and lightly fry the garlic. Add vinegar, soy sauce, brown sugar and seasonings. Add red pepper flakes to taste depending how hot you want it. Bring mix to a boil, reduce heat and simmer 20 minutes, stirring occassionally. The sauce will thicken a bit as it cooks down but still be fairly thin. Remove from heat.
When your wings are cooked, remove them from the oven, reduce heat to 350. Place the wings into a baking dish, like a rectangular cake pan, and brush with the sauce to cover thoroughly. Don't worry if you don't need all the sauce. Place the wings back in the oven for about 8-10 minutes, remove and enjoy.
my go-to is sausage (whatever you like) siced into inch-thick pieces, placed into a pan/skillet, covered with Vernors and stirred over med-hi heat until the Vernors carmelizes over the meat. 2 ingredients, smells great while preparing, simple and delicious.
Favorite recipe that isn't as simple is mac-n-cheese, but I'll hold that for an appropriate time.