Recipes
- Thread starter Scott
- Start date
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17thRecceSgt
Guest
key word is...GRECO
(anticipates HLs revenge....)
(anticipates HLs revenge....)
1
17thRecceSgt
Guest
them's fightin words HL :blotto:
- Reaction score
- 274
- Points
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BlackJack BBQ Sauce
1 Cup Jack Daniel's
1 Cup ketchup
1 Cup cider vinegar
1 Cup brown sugar
1/2 Cup diced red onion
2 Tbsp Worcestershire sauce
2 Tbsp Hot Sauce
Combine, bring to a boil and let simmer for 30 minutes. The ultimate goal is to reduce the sauce to a thickness consistent with regular BBQ sauce. How thick you want it is up to you.
I use this sauce for everything, great on chicken and steaks (I have two great big bejesus T-Bones for this afternoon)
Scott's Thunderbolt Burgers
Lean ground beef X 2 lbs.
Place beef in big bowl and add:
Good dash of your favorite BBQ sauce (Great recipe for the Jack BBQ sauce) You want to add enough to add density to the meat but not so much as to make it crumbly and gooey when cooked. It's a feel thing, add sauce in very little lots all the while mixing in with your hands.
Pinch of kosher salt
A few liberal shakes of Clubhouse Steakhouse Spice (Salt Free)
2 tsp Worcestershire sauce
A few dashes of hot sauce
Form into thick patties (I usually make four) and be careful to leave the inside lower than the outside, meaning, put a divot in the center of the burgers. This will aid you when cooking by allowing the center to plump out yet not turn the burger into a baseball. Once again ,this step takes a knack to get used to but works.
You have to cook these bad boys over high heat. Have your grill at least 450 degrees. Brush some oil onto the grill before throwing the burgers on or they will stick.
Grill the buggers and remember that a burger is not done until the temperature is 71. A digital meat thermometer is a must these days.
Enjoy.
1 Cup Jack Daniel's
1 Cup ketchup
1 Cup cider vinegar
1 Cup brown sugar
1/2 Cup diced red onion
2 Tbsp Worcestershire sauce
2 Tbsp Hot Sauce
Combine, bring to a boil and let simmer for 30 minutes. The ultimate goal is to reduce the sauce to a thickness consistent with regular BBQ sauce. How thick you want it is up to you.
I use this sauce for everything, great on chicken and steaks (I have two great big bejesus T-Bones for this afternoon)
Scott's Thunderbolt Burgers
Lean ground beef X 2 lbs.
Place beef in big bowl and add:
Good dash of your favorite BBQ sauce (Great recipe for the Jack BBQ sauce) You want to add enough to add density to the meat but not so much as to make it crumbly and gooey when cooked. It's a feel thing, add sauce in very little lots all the while mixing in with your hands.
Pinch of kosher salt
A few liberal shakes of Clubhouse Steakhouse Spice (Salt Free)
2 tsp Worcestershire sauce
A few dashes of hot sauce
Form into thick patties (I usually make four) and be careful to leave the inside lower than the outside, meaning, put a divot in the center of the burgers. This will aid you when cooking by allowing the center to plump out yet not turn the burger into a baseball. Once again ,this step takes a knack to get used to but works.
You have to cook these bad boys over high heat. Have your grill at least 450 degrees. Brush some oil onto the grill before throwing the burgers on or they will stick.
Grill the buggers and remember that a burger is not done until the temperature is 71. A digital meat thermometer is a must these days.
Enjoy.
- Reaction score
- 0
- Points
- 210
Thanks for the stuffed mushroom caps recipe HL. Will make them on Tuesday when my wife gets home.
One stuffed recipe deserves another so here is one of mine:
STUFFED PEPPERS
4-6 green or yellow/orange peppers
1 pound lean ground beef . (Ground chicken or turkey are good substitutes as Zhatar tends to enhance their flavor)
1/2 cup grated onion
3 tablespoons uncooked rice
1 egg
3 tablespoons water
salt and black pepper
Zahtar (available at any ME food store)
SAUCE:
2 tablespoons oil
1 cup chopped onion
20 ounce can tomatoes (chopped if possible)
3 tablespoon lemon juice
3 tablespoons sugar
Prepare peppers by cutting a circle in the top and pulling or cutting out the seeds. Rinse and set aside. In a bowl mix together the meat, grated onion (place a chopped onion and the 3 tbs of water in a food processor and process until pureed), rice, egg, 1 and 1/2 tsp salt and 1/4 tsp black pepper, heaping tbspn of Zahtar.
Stuff peppers with this mixture and place in a roasting pan. In a saucepan, brown the chopped onion in the oil. Add all other ingredients and simmer for 10 minutes so that flavours will blend. Pour sauce over the peppers making sure that some of the sauce stays on top of the peppers. Cover and bake at 350 until done (45 minutes) basting once or twice. Tastes even better when reheated.
One stuffed recipe deserves another so here is one of mine:
STUFFED PEPPERS
4-6 green or yellow/orange peppers
1 pound lean ground beef . (Ground chicken or turkey are good substitutes as Zhatar tends to enhance their flavor)
1/2 cup grated onion
3 tablespoons uncooked rice
1 egg
3 tablespoons water
salt and black pepper
Zahtar (available at any ME food store)
SAUCE:
2 tablespoons oil
1 cup chopped onion
20 ounce can tomatoes (chopped if possible)
3 tablespoon lemon juice
3 tablespoons sugar
Prepare peppers by cutting a circle in the top and pulling or cutting out the seeds. Rinse and set aside. In a bowl mix together the meat, grated onion (place a chopped onion and the 3 tbs of water in a food processor and process until pureed), rice, egg, 1 and 1/2 tsp salt and 1/4 tsp black pepper, heaping tbspn of Zahtar.
Stuff peppers with this mixture and place in a roasting pan. In a saucepan, brown the chopped onion in the oil. Add all other ingredients and simmer for 10 minutes so that flavours will blend. Pour sauce over the peppers making sure that some of the sauce stays on top of the peppers. Cover and bake at 350 until done (45 minutes) basting once or twice. Tastes even better when reheated.
I will volunteer(shudder) to compile the recipes for a cook book. (God, what are you doing dummy !!! :crybaby
Either list here or PM me so I can give proper attribution to whomever submits them. I will set up the categories, break it down to ingredients, instructions, cooking sections so that it is consistant for all recipes.
Either list here or PM me so I can give proper attribution to whomever submits them. I will set up the categories, break it down to ingredients, instructions, cooking sections so that it is consistant for all recipes.
navymich
Army.ca Veteran
- Reaction score
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- Points
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GAP said:I will volunteer(shudder) to compile the recipes for a cook book. (God, what are you doing dummy !!! :crybaby
Either list here or PM me so I can give proper attribution to whomever submits them. I will set up the categories, break it down to ingredients, instructions, cooking sections so that it is consistant for all recipes.
:rofl: I knew someone would be crazy enough to run with my idea. But seriously, GAP, let me know if you need a hand at all, I'm more then willing to help follow through on the plan.
1
17thRecceSgt
Guest
And I am willing to eat all the food in the Recipe Book ;D
Hot Lips
Sr. Member
- Reaction score
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- Points
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Thousand Island Dressing
1 small dill pickle, chopped
1 Tbsp ketchup
1 Tbsp chopped parsley
1/2 c low fat mayo
Combine all ingredients.
Makes approx. 3/4 cup
French Dressing
4 Tbsp lemon juice
2 Tbsp powdered pectin
1/2 c water
3/4 tsp salt
1/4 tsp paprika
1Tbsp ketchup
Combine ingredients. Shake well in a small jar and store in refrigerator.
HL
1 small dill pickle, chopped
1 Tbsp ketchup
1 Tbsp chopped parsley
1/2 c low fat mayo
Combine all ingredients.
Makes approx. 3/4 cup
French Dressing
4 Tbsp lemon juice
2 Tbsp powdered pectin
1/2 c water
3/4 tsp salt
1/4 tsp paprika
1Tbsp ketchup
Combine ingredients. Shake well in a small jar and store in refrigerator.
HL
1
17thRecceSgt
Guest
GAP said:
but of course! I can cook (making soup, hot water, and stuff is cooking no?)
Mud Recce Man said:but of course! I can cook (making soup, hot water, and stuff is cooking no?)
Uh huh....if you are anything like MJP...cook tomato soup with milk on High....stir at end...anything not stuck to bottom of pot is edible
navymich
Army.ca Veteran
- Reaction score
- 1
- Points
- 410
Mud Recce Man said:
Thank you Mud for being the first one to sign up to buy a cookbook. That is very generous of you to support Army.ca, especially when you find out what the introductory price will be. ;D Now run along and tell all of your friends about it too.
Shec said:
You sure you want to let that secret out?
Oh, what the ..., yeah, I'm betting there are a lot of FNG that want to follow in the footsteps of those gallant experimenters that finally got it right....(don't mix with antifreeze I would think might be one caution)
1
17thRecceSgt
Guest
Everyone has their part to do! I will be the eater of food. >
