Share your favorite recipies!

[Texguy84]

So, I'm bored, and I'm trying to break into a new forum here on Lit, in order to expand my online social life or something like that. Looking at the posts here, it seems to be a sort of wide range of topics covered, so I figured I'd just jump in here with something random.

Anyhow, share your favorite recipies, anything ranging from your favorite method of making ramen to your trademark holiday feast.

I'm gonna start off with something simple, a Rib Roast.

First, you start with a deep skillet or other deep dish useful for cooking things in an oven.

Second, you add one uncooked beef rib roast to the pan (actually, I think this would work for pretty much any large cut of meat you'd want to cook, regardless of the animal of origin).

Third, you get her to open the box, er... sorry. Season the meat however you like it. My dad taught me to just smother the thing in garlic salt, lemmon pepper, steak seasoning, whatever you happen to like, and pat the seasoning onto the meat to make sure it sticks.

Fourth, cook the meat for about 10 minutes at 450 or so to get the outside toughened to help trap the juices inside the meat, then lower the heat to 250 and cook for several hours until the inside temperature at the deepest inside part of the meat is at whatever temperature you like (preferably one where it is safe to eat, of course). For the rib roast, this took us about 3 or 4 hours, I think.

Serve with some side dishes (I like mashed potatos) to a small army or a large family, use the leftovers for sandwiches for the next week.

So, any other tasty eats?

 

[SeaCat]

LOLOLOL

Where do I start?

Okay, one of my favorites. A Pork Roast Ala Cat.

The day before the roast is o be cooked make a thin slurry of fresh Garlic, Fresh Onion, an Ancho Chili, a pinch of Sage and a pinch of Rosemary. (Toss these in a blender with a little water.) Inject this slurry into the roast. (I use boneless Pork Loin.) Coat the outside with a mix of Garlic Powder, Black Pepper and a pinch of salt. Wrap this in plastic and set it in th fridge for the night.

The next day set up your grill. (Mine is a modified Barrel Grill with a smoke box. I modified it to use gas.) Soak your wood chips then preheat the grill until the Smokebox is producing smoke and the inside of the grill is almost glowing. Add the Roast, turning every five minutes so you sear the outside.

Turn off the heat to the main section of the grill, keeping heat going only to the smokebox. Add some more wood, I use a mix of Hickory and Mesquite. Also add more water to the smokebox so you get smokey steam going into the grill body.

Slow cook that roast in the smokey steam. Keep adding water and wood as needed. While it's cooking crack open a beer or three and relax. (It's going to take a couple of hours here.)

Now while the roast is cooking take a little time to skin some corn. Leave the husks attached but clean those puppies up. Soften some butter and mix it with a bit of Garlic and salt. Spread this nice and thick on the ears. Pull the husks back into place and tie the ends with some thread.

Have some more suds and crank the radio. Maybe chat with your neighbors and friends.

About fifteen minutes before the roast is done, (Stick a thermometer in there and see how hot it's getting. Don't worry it's not going to bite you.) Add the corn to the grill. Let it steam cook in the smoke. Make some Bisquites if you want. (I always want these.) Maybe some Black Beans and Rice.

When the meat is done pull it off the grill and let it sit for five minutes so the juices spread out again. Peel the corn and thin slice the meat. You are gong to be introduced to a small slice of Heaven.

Cat