erialc 2 Posted December 28, 2007 Share Posted December 28, 2007 *DROOLZ* I love the pig rack Borg! Link to comment
Borg 0 Posted December 28, 2007 Author Share Posted December 28, 2007 (edited) Hey I can't see the picture anymore what happened? o.k. cxl that for some reason it showed up again. Well erialc your welcome to join gogo and come on down for a feast anytime Edited December 28, 2007 by Borg Link to comment
gogoblender 3,070 Posted December 29, 2007 Share Posted December 29, 2007 Why does seeing that bbq pic in bright sunlite make me resent anyone that has good weather right now gogo p.s. and it even snowed last night...again...what happened to global warming! Link to comment
myles 2 Posted December 29, 2007 Share Posted December 29, 2007 Heh I know of no one who makes global warming humorous. Wanna swap weather then gogo? My city never snow, very boring. I will trade your snow with urban pollution. As for borg, one of these days I will track you down by the BBQ smell lol. Link to comment
Borg 0 Posted December 29, 2007 Author Share Posted December 29, 2007 As for borg, one of these days I will track you down by the BBQ smell lol No problem myles if you ever come down to the islands just look for the guy with a bunch of doggys and cats following him Why does seeing that bbq pic in bright sunlite make me resent anyone that has good weather right now Gee I wish I could have made the picture bigger so you could see the storm door closed keeping the air condition air inside the house and the cactus out side ( hee hee love rubbing it in, in the middle of winter) Link to comment
Borg 0 Posted January 26, 2008 Author Share Posted January 26, 2008 I had to dump one of my BB-Q's The one I got rid of was a electric with brickets Seem's last time I tried to use it when I touched something metal to it I got a electrical shock. So being the bright person I am I had to do it twice to prove " was that a electric shock" My next one is back to a large charcoal one. It may take longer to get up and running but the flavor is still the best. Besides I am semi-retired I have lots of time " Link to comment
Borg 0 Posted February 2, 2008 Author Share Posted February 2, 2008 (edited) o.k. so this isn't a bbq but it is SOOOO GOOD I had to post it. Hot Wieners Rhode Island Style Rhode Island is a state here in the US and Wieners are another name for hot dogs 4 tablespoons margarine 2 yellow onions, minced, divided 2 tablespoons chili powder 2 tablespoons paprika 1/2 teaspoon allspice 1/2 teaspoon curry 1 teaspoon dry mustard 1 teaspoon ground cinnamon 1 pound ground beef, 80/20 1/4 cup water 20 hot dogs 1 teaspoon salt 20 hot dog buns Yellow mustard 2 tablespoons celery salt In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes. In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt. I cut back on the cinnamon just a bit and only made 8 hot dogs at a time and the margarine was a little to much also I would use maybe 2 or 3 not four tablespoons Edited February 2, 2008 by Borg Link to comment
stubbie 21 Posted February 3, 2008 Share Posted February 3, 2008 Sorry to raise an old recipe here Borg, but it has me intrigued. I'm talking about the one where you shove the can of beer up the chooks cakehole. I actually like the sound of it (though how I could possibly sacrifice a half can of beer will be the test As I don't have a bbq that would cook it properly, do you think I could do it in an oven? I usually roast a chook in an oven tray on a rack and have a cup of water in the tray to keep the chook moist but your idea of using beer sounds yummy. And having the chook stand vertical seems like a great way to get rid of excess fat (as I'm on a *ahem* diet atm ) thanks, stubbs Link to comment
Borg 0 Posted February 4, 2008 Author Share Posted February 4, 2008 (edited) Well I have only done it on a BBQ but check this link out http://www.post-gazette.com/food/20000326beercan4.asp Edited February 4, 2008 by Borg Link to comment
gogoblender 3,070 Posted February 4, 2008 Share Posted February 4, 2008 lol... you know...it's two feet high piled with snow here huh ^^ gogo Link to comment
Arilaftia 0 Posted February 4, 2008 Share Posted February 4, 2008 Me thinks its time to drag the grills into those snowbanks Gogo! At least they make nifty shelves!! and instant cooler for various drinkies! Link to comment
Borg 0 Posted February 14, 2008 Author Share Posted February 14, 2008 (edited) When I use to live in Canada I still BB-Q'd in winter I had a little metal shed next to the house with the bbq grill in it and would run in and out during the winter and cook Now that I live in the tropics I do the opposite I bbq on the front porch and in the summer when I cook on the porch I run into the air conditioned house *lol* Edited February 14, 2008 by Borg Link to comment
Borg 0 Posted February 15, 2008 Author Share Posted February 15, 2008 O.K. so this isn't a bbq but it came out soooooo good I have to share, and it is sooooo incredible simple I am surprised I haven't run across it before. Sorry vegetarians it's meat it's cooking the simple hamburger. The secret ( ssshhhh don't tell anyone) is, you know the toppings you use? Put them on the inside, then cook the burger. I ran across this idea on the internet and tonight decided to give it a try. What you do is take your regular hamburger patty and divide it in half and make two patties. Then put what ever your toppings were going to be on top inside. For me tonight I had some chopped up onions, mushrooms and cheese on the bottom patty then put the top patty over it and crimped the edge's of the patty to seal it in. Sort of like pasties, pierogi's ( for my Polish friends ) Then fried it on the stove. Link to comment
Borg 0 Posted April 14, 2008 Author Share Posted April 14, 2008 (edited) I haven't posted a recipe in a long time but the response I got from this simple dish has gotten so many raves I thought I would share it. Sadly some of you will not be able to get a couple of the ingredients but possibly you can find a good substitute.I started with a recipe I found called I don't like Meatloaf and built on it.Take 2 lbs lean ground beef and 1 lb ground pork put in a large bowl. Add 1 cup breadcrumbs 3 teaspoons cream of mushroom soup, 1/2 cup of ketchup, 1 egg, 2 teaspoons of worchstershire sauce. On the stove top cook up 1 finely chopped small onion and one finely chopped clove of garlic. When doing a meatloaf onion will not cook completely unless cooked slightly before hand. Add it to bowl with the other ingredients. Now at this point I added one of the two things some might not be able to get. I added two teaspoons of Kitchen Bouquet. It is a browning and seasoning sauce. Mix all ingredients together shape into loaf. Now the second ingredients that might be a problem to find. I rubbed the whole surface with a bbq and cooking sauce called "Ole Ray's red delicious apple and bourbon bbq & cooking sauce" so if you can find any bbq & cooking sauce with apple and bourbon that should work. Pop in the oven for 1.5 hours at 350.About an hour into the cooking, when the surface is nice and brown almost turning crisp I put another thin layer of the " Ole Ray's" And now the most interesting part when I served it I tried a bite as is. GREAT But then I put a very little bit of ketchup and the taste changed dramatically. It came out with a fantastic smokey flavor for some reason. Try it and enjoy Edited April 14, 2008 by Borg Link to comment
gogoblender 3,070 Posted April 15, 2008 Share Posted April 15, 2008 I've never made a meat loaf in my life, lol. When I was a kid I kept going over to my friend's houses to see if I could get more because we never made it in my family. Borg, is it possible to switch in pork in instead of beef in this? Pork is so tasty, and costs so much less. Also...got a pic of the loaf? Try and grab a snap of it the next time you get this goin... lol, my kitchen needs a pinup gogo Link to comment
Borg 0 Posted April 15, 2008 Author Share Posted April 15, 2008 (edited) No you have to keep the 2:1 beef to pork ratio for the flavor to work. I would take a picture now but all you would see is an empty plate. sorry ( burp ) On a side note if you want to have fun with your meatloaf's you can shape them into different things. I once shaped one to look like a chicken. And for you adults in the audience nevermind I won't go there. Edited April 15, 2008 by Borg Link to comment
Borg 0 Posted April 17, 2008 Author Share Posted April 17, 2008 This one is dedicated to Gogo, You wanted a recipe version using just pork? I found one. I tried it out today and I give it 5 stars. It even has a bit of a kick to it. Enjoy my friends Jo Mama's World Famous Spaghetti Recipe #22782 My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine! by Sharlene~W 1½ hours | 20 min prep | SERVES 10 -14 , 4 quarts 2 lbs Italian sausage, casings removed (mild or hot) 1 small onion, chopped (optional) 3-4 garlic cloves, minced 1 (28 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1/2 teaspoons brown sugar 1 teaspoon salt 1/4-1/2 teaspoon crushed red pepper flakes 1/4 teaspoon fresh coarse ground black pepper 1/4 cup red wine (a good cabernet!) 1 lb thin spaghetti parmesan cheese In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for about an hour. Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese. Link to comment
gogoblender 3,070 Posted April 17, 2008 Share Posted April 17, 2008 Excellent, And a quarter cup of red wine to boot... Borg, this is outstanding, can hardly wait to try this out! Just from reading this I'd completely forgotten about adding red wine to sauces... excuse me now while I rush out to grab a quick bottle ^^ gogo Link to comment
Borg 0 Posted April 25, 2008 Author Share Posted April 25, 2008 And yet another one dedicated to Gogo in Honor of his Pountine this might get him to try to try something differant *lol* 1 hour | 30 min prep | SERVES 10 1 bottle ranch dressing 1 lb bacon 1 lb grated cheddar cheese 10 medium potatoes salt and pepper Boil potatoes until soft. Slip peels off and cube potatoes. Salt and pepper potatoes to taste. Fry bacon until crisp, saving bacon grease. Crumble bacon and set aside. Brown cubed potatoes in bacon grease and set aside. Pour bottle of Ranch Dressing onto an oven safe platter. Pile potatoes on top of dressing. Crumble bacon over potatoes and spread cheddar over potatoes. Broil in oven until cheese melts. Serve as a side or an appetizer. Link to comment
Borg 0 Posted June 6, 2008 Author Share Posted June 6, 2008 (edited) Got the new Weber grill very impressed with the difference with it and regular charcoal grills. this time I am cooking a pork picnic shoulder. Takes about 4 hours minimum and some strange squash I found in the store from south america and baking potatoes. I marinaded the pork for 24 hours then when cooking spinked on some of my rub, which I gave the recipe here a while ago. Edited June 6, 2008 by Borg Link to comment
EvilMale 7 Posted June 7, 2008 Share Posted June 7, 2008 ooh send some of that this a way it looks really good. Link to comment
Borg 0 Posted June 7, 2008 Author Share Posted June 7, 2008 Well you don't say where your from but I see it's in the States and since so am I but I am only one block from the southernmost point in the States you must be north of me And living where I do I can BBQ every day Link to comment
Borg 0 Posted July 5, 2008 Author Share Posted July 5, 2008 (edited) I am now exploring new cooking area's Pizza Now of course everyone cooks pizza but as the usual Borg way I am going into cooking it 100%. I bought a pizza stone. Love it it cooks from heat on both sides. My first attempt was great, although I used a store bought crust. Next will be making my own dough etc. Then evenually my goal will be to cook a pizza on the BBQ Edited July 5, 2008 by Borg Link to comment
gogoblender 3,070 Posted July 6, 2008 Share Posted July 6, 2008 The pizza stone sounds like an amazing idea! And did you know that Ike uses one as well? He wrote up a great topic about this a while back...you may want to give it a read to see if he's got any tips that would be helpful. Ike's Stone Pizza Ayup...it looks great gogo Link to comment
Borg 0 Posted July 27, 2008 Author Share Posted July 27, 2008 (edited) Well tried something different today more up to my wife's liking but I love to cook and love to experiment in cooking so thought I'd give this a shot. It's pretty much a southern dish as it uses grits. Grits is a coarse ground cornmeal. So here is the recipe, and the pictures. And the results The wife LOVED it, took it to work to share with her friends Sauteed shrimp with grits: Grits; 1-1/2 cups chicken broth 1-1/2 cups milk 3/4 cup grits 1/4 teaspoon salt 1 cup shredded Cheddar cheeze Sauteed Shrimp: 1 cup diced bacon 1 lb shrimp 1-1/2 cup green pepper ( diced , sliced or what ever) 1/2 cup red pepper ( I didn't have any but it would have made the dish look more colorful) 1/2 cup diced or slivered onion you can add hot pepper sauce now if you like it hotter Cheddar cheese for garnish Bring broth and milk to boil add the rest of the "grits" ingredients cook for 5 minutes Fry up everything in the "Sauteed Shrimp" list Bottom layer Grits, put the rest over the top garnish with cheese and enjoy Grits on the left shrimp on the right ] Edited July 27, 2008 by Borg Link to comment
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