Share Your Recipe

Discussion in 'The Cooking Channel' started by Geezer, Sep 23, 2017.

  1. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    We have a lot of good cooks, grillers, and smokers as members. I'm starting a recipe thread. If you have a recipe that you want to share, post it in here.
     
  2. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    @Brangus asked me about the recipe for my Buffalo Chicken Dip. Here goes:

    2 8 oz packages of cream cheese
    1/2 cup Ranch Dressing
    3/4 cup Frank's Hot Sauce
    2 10 oz cans of chcken breast
    1 1/2 cup shredded cheddar cheese

    Heat oven to 350 degrees.
    Mix softened cream cheese, Ranch Dressing, and hot sauce.
    When mixed well, add 1 cup of the cheddar cheese and continue mixing.
    Add chicken and mix it all up well.
    Put in casserole pan and sprinkle the remaining cheese on the top.
    Bake for 25-30 minutes.

    Enjoy with corn chips, tortilla chips, French bread, your choice.

    It's better with fresh cooked or even a rotisserie chicken but I was in a hurry.

    bcd.jpg
     
  3. kcult

    kcult Change my mind. Charter Member Supporting Member

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    My simple take on BBQ. Those with more sophisticated palates may use this but change something they know will taste better for them.

    Cook a 7 to 8lb. butt. How to cook it is up to you. I do whatever is quickest. While it is cooking, prepare the sauce.

    The sauce:

    1/2c apple cider vinegar
    1/2c white vinegar
    1/3c Apple sauce (regular or unsweetened is up to you)
    1c ketchup
    1/2c sugar
    2 tsp mustard
    Red pepper flakes (1TBSP for family, 3TBSP if it's just me)

    Mix the sauce ingredients in a pot and bring to a boil. Turn the heat back and simmer for as long as you like. I usually leave it simmering until I'm ready to pour it on the meat.

    While the sauce is simmering and the meat has cooled enough to handle, begin taking the meat off the bone. Put it in a large enough container so that you can begin tearing it without making a mess. Pour the sauce over the meat and use tongs (or very manly hands) to begin mixing the meat and sauce together. Personally, I think the smaller the bits of meat, the better it tastes since there is more surface for the sauce to coat.

    Serve some up immediately if you want or bag it for the next day for an even better flavor or separate it in freezer bags and freeze it for much later.
     
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  4. SimpleMan

    SimpleMan That's the way I see it..

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    Ummm.....I'd really like to know how to make a cobbler on the grill, in a cast iron skillet of course.
     
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  5. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    It's actually very easy. You can use fresh fruit or canned pie filling. If using canned pie filling, back off the sugar because the pie filling is sweet. Here as of late, I've been using a couple of bags of the frozen fruit from the Dollar Tree and I've made some of my best cobblers ever.

    I use a 9 inch square cast iron skillet most of the time. Use whatever you have. You'll need:

    1/2 stick of butter
    1 cup all purpose flour
    1/2 cup of sugar
    1 Cup of milk
    fruit or a can of pie filling. If not using pie filling, 2-3 sliced apples or peaches, depending on size.

    Melt the butter in the skillet. Get the melted butter up on the sides of the skillet. This helps to prevent sticking.
    In a bowl mix the flour and milk.
    Pour the batter into the skillet of butter. The batter will be kinda runny. Do not stir after you pour it into the skillet.
    Drop spoonfuls of fruit into the batter, try to get as much equal coverage as you can. Do not stir fruit into the batter.
    If using fresh or frozen fruit you'll probably want to sweeten the fruit with the sugar.

    Cook over indirect heat on your grill for 30-40 minutes, rotating 180 degrees about halfway through. It's done when a toothpick comes out clean. I try to keep the temp around 325 degrees.

    @wolfpack65 did a peach and blueberry cobbler and I tried it. It was great. We like blueberry, peach, blackberry, and we really like the frozen mixed fruit from the Dollar Tree. It's a mixture of strawberries, blueberries, blackberries, and raspberries.

    bbc2.jpg cob2.jpg pl4.jpg
     
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  6. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    It'll be cooling off soon and it'll be the perfect weather for some good ol' beef stew.

    I start off with a chuck roast and I cut it into 1- 1 1/2 inch cubes and throw 'em into a cast iron pot. I cut up some potatoes, carrots, onions, bell or banana pepper and throw in there, too. Add some salt, pepper, chili powder, cayenne pepper, whatever you want. Then I pour a bottle of V8 Juice over everything. Put the lid on the pot and put on the grill at about 275-300 degrees for about 3 hours, stirring about every hour. You can use tomato juice or beef broth instead of V8 if you wish.

    st1.jpg st2.jpg st3.jpg
     
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  7. myst173

    myst173 New Member

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    My mom has boxes of cookbooks that are my great grandmothers, my grandmothers, and hers, they all liked buying cookbooks that the churches around the area put out, so I go through them looking for good stuff. She has them from the 50s-now. These are pretty much the best recipes all the ladies in the churches were known for collected up, so there's always good stuff to be found. The trouble with some of the older ones is sometimes the ingredients aren't available anymore, or the sizing of the cans have changed over time. But they're a treasure trove of tasty sounding recipes.

    Here's the next dish I'm going to try from one of them.

    Chili-Hamburger Squares
    1 tbsp bacon fat
    1 lb ground beef
    1 tbsp chili powder
    4 tbsp onion soup mix
    dash of tabasco sauce
    1/4 cup catsup/ketchup
    12 slices bread toasted
    chili sauce
    parsley sprigs

    In a skillet melt the fat, stir in the ground beef, chili powder, onion soup mix, tabasco sauce, and catsup. Cook till the beef is browned. On a cookie sheet with a lip place the bread slices, spoon the meat mixture over top of each slice. Bake at 450 for 10 minutes. Cut each slice in half, garnish with a dash of chili sauce and a parsley sprig and serve as open faced sandwiches.

    I'm thinking some home cut fries and a small salad as the sides.
     
  8. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Local church cookbooks are the best. Thanks for sharing that, it looks good.
     
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  9. Winn10

    Winn10 Active Member Benefactor Life Member

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    @Geezer, do you thaw the frozen berries for the cobbler?

    Sent from my SM-G920V using Tapatalk
     
  10. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Yes, I open them up and put them into a bowl and sprinkle some sugar on them and let them set out until thawed. Adding the sugar will draw out some of the juices of the berries.
     
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  11. Winn10

    Winn10 Active Member Benefactor Life Member

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    thank you sir, ima try it tomorrow
     
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  12. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Pictures, ya know.
     
  13. Winn10

    Winn10 Active Member Benefactor Life Member

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    i ill post some whether its a success or a failure
     
  14. Winn10

    Winn10 Active Member Benefactor Life Member

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    Turned out fair for my 1st one i guess. Could have used a bit more sugar and i added some vanilla to the batter. My fire was kinda dirty so it had more of a smoked taste. All in all, id say it was a success. Thanks @Geezer for the recipe.[​IMG][​IMG][​IMG]

    Sent from my SM-G920V using Tapatalk
     
  15. Brangus

    Brangus Administrator Staff Member Benefactor Charter Life Member

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    The finished product looks awesome !
     
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  16. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Looks good to me. As I always say, "I ain't gonna enter it in the county fair, I'm gonna eat it."
     
  17. skiles

    skiles Reloaded Charter Member Supporting Member

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    Great thread @Geezer. I will be using and contributing.
     
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  18. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    How about a fatty? No, you're in the right thread. I tried my hand at a fatty a while back. I had been wanting to try one but was afraid it would be too hard to assemble. I decided to give it a try and it came out great.

    There are many different ways to make one and you are only limited by your imagination. Since this was my first, I decided to keep it simple. I used ground beef, peppers, onions, cheese, a mixture of rubs and seasonings. Wrapped all in a bacon weave and put it on the Weber.

    To make a fatty, take about 2 pounds of ground beef and put it into a gallon zip lock bag. Seal the bag and flatten the burger out. You may have to cut a little piece of the corner of the bag off to let air escape. When you get it all flattened out, you'll have about a square foot of ground beef. Cut the bag away from the beef and place a sheet of wax paper over the beef and turn it over with the wax paper on the bottom. Peel away the bag and you should have the square of meat in front of you.

    Place whatever you want on the meat, veggies, cheeses, sausages, etc. Once you get your toppings on, start at the edge and start rolling it up into a jelly roll looking loaf. Set aside.

    On another piece of wax paper lay out a few strips of bacon side by side. Lay enough to get about the same size as your loaf. Then start weaving strips of bacon across until you reach the end. Now, carefully take your loaf and place it on the center of your bacon weave. Pull the ends up and enclose the loaf with the bacon.

    Now, take your fatty and place it on the grill using indirect heat. Cook until done, remove and enjoy.

    I didn't take any pictures of the assembly, my hands were messy, but I did get a before and some after shots.

    Fatty.jpg Fatty2.jpg Fatty3.jpg
     
  19. Daleo8803

    Daleo8803 Move along, move along

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  20. NCLivingBrit

    NCLivingBrit Clueless Protoplasm

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    I need to find my thread on skillet bannock and repost it here.

    Made me hungry this has.
     
  21. Sandman_NC

    Sandman_NC Child Of Christ Charter Member Supporting Member

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    Figured I'd post this here too. :)

    Roasted Asparagus:

    We usually get the size asparagus... I guess you could say medium size... about the diameter of a pencil (maybe a little bigger). Wash asparagus then find the snapping point closest to the root end and discard the tough root end. Place tips (if you will) on a cookie sheet, and pour some Olive oil over the asparagus and rub in to coat all areas. Sprinkle sea salt, fresh cracked pepper, and garlic powder (all to taste). Place in pre-heated oven @ 425* for about 5 minutes.... you can play with the time some +/- to achieve desired tenderness. Remove from oven and lightly sprinkle Parmesan cheese on asparagus (again, to taste) and place back in oven, turn heat off, leave in oven for about a minute or so then remove from oven.

    What ever you do, do not put one on top of your head.... your tongue will beat your brains out trying to get to it! lol :)
     
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  22. Daleo8803

    Daleo8803 Move along, move along

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    How do you guys and girls grill your chicken wings? I'm wanting to try something with honey but not sure if I should grill the wings with the honey on or wait till after I grill them? Thoughts?
     
  23. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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  24. Daleo8803

    Daleo8803 Move along, move along

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  25. HamSlamma

    HamSlamma New Member

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    Just a little tid-bit,,,,
    For those of you who like "Old Bay" in your Seafood dishes,,,,sprinkle some on chicken wings (Both sides),,,then bake at 350 for about and hour for a dozen full wings.......Good Stuff!!!
     
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  26. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I use a dry rub or seasoning. My wife just likes Nature's Seasoning on hers and I like Weber's Kickin' Chickin' on mine . I use the Vortex for the best wings ever. If any sauce is used it goes on right at the end because the sugars in the sauce will burn easily.

    vw2.jpg
     
  27. Brangus

    Brangus Administrator Staff Member Benefactor Charter Life Member

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    Does the Vortex help make the wings crispy ? I like mine a little crispy but not dried out.
     
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  28. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Yes, using the Vortex I make the best wings I've ever had. They are crispy and not dry. I put them on and take them off in about an hour. There are a lot of uses for the Vortex but I've only used mine for the wings. @Sandman_NC got one a little while back and I think he's used his for other stuff.
     
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  29. Daleo8803

    Daleo8803 Move along, move along

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    Dang it yal need to stop posting cool stuff for the grill! I just ordered a new grill ( a knock off kedel by Kingsford) and now I want/need one of these vortex things!! Grrrr
     
  30. SimpleMan

    SimpleMan That's the way I see it..

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    Speaking of the Vortex, do y'all buy the original or make your own? Where or how,please.
     
  31. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I just bought mine from Owens BBQ. http://www.owensbbq.com/vortex.html I've heard both good and bad from people that made them out of stainless steel bowls. I'm very pleased with mine.
     
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  32. SimpleMan

    SimpleMan That's the way I see it..

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    Small or medium for 22.5?
     
  33. Wahoo95

    Wahoo95 Member

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    Medium is perfect for 22.5"......just perfect! It's one of the most versatile tools for cooking on the kettle.

    I also have a Smoke n Sear which works well. We should start another thread on Weber Kettle Cooking!!!

    Sent from my SM-N910V using Tapatalk
     
  34. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    And I got the small Vortex for my 22.5 Weber. I like it as it gives me a little more room on the grate than a medium. Get either one, you'll be happy.
     
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  35. Wahoo95

    Wahoo95 Member

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    I have a small too but I use it in my Jumbo Joe 18.5". It's gonna get some use this weekend on the family camping trip

    Sent from my SM-N910V using Tapatalk
     
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  36. Sandman_NC

    Sandman_NC Child Of Christ Charter Member Supporting Member

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    Small is all you need. I've cooked wings, whole chicken , and boston butt using the Vortex. It works well & I'm very happy with it.... just wish I had one years ago. :)
     
  37. Brangus

    Brangus Administrator Staff Member Benefactor Charter Life Member

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    Calling @Geezer and @BurnedOutGeek to the grilling recipe thread. Need you both to post your special recipes for the grilled stuffed burgers.

    Ok...........I'm begging.


     
  38. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I've only made them once. @BurnedOutGeek should be able to give you the skinny on them.
     
  39. copdills

    copdills Member

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    thats it, I got to go eat something
     
  40. Took

    Took Member

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    50430354968__82FF2813-6189-47B9-BF99-27059F49045A.JPG
    This is how I am cooking the turkey today:
    I always cook on the grill; but use lump charcoal.
    I cut the backbone out, break the breast and lay out flat.
    Brine overnight with mix of salt, thyme, brown sugar. Dry completely next morn.
    Dry rub with: paprika, turbinado sugar, seasoned salt, black pepper, garlic, onion, oregano, red pepper
    I make a "U" shape of lump charcoal and cook in the center, indirect. Run about 325 or so. I can cook a 20lb bird in about 2.5 hours. Pull when thickest portion of thigh by bone hits 165F.
    Let it rest at least 30 mins wrapped in foil.
    Then you can carve as usual, or this is also great to pull everything off the bone, chop and mix with a little vinegar, red pepper, and Sweet Baby Rays BBQ sauce to make Turkey BBQ.
     
    Last edited: Nov 23, 2017
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