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-   -   favorite dish to cook? (http://www.homebrewtalk.com/f19/favorite-dish-cook-5550/)

DeRoux's Broux 02-02-2006 06:22 PM

favorite dish to cook?
most of us homebrewers also dig sling'n grub in the kitchen, right?

so what's your favorite recipe/thing to cook, and please share the recipe w/ the rest of us!!!!:D

Baron von BeeGee 02-02-2006 06:27 PM

I love grilling pork and beef loins. In either case, I chop up thyme, sage and rosemary which I mix up with stoneground mustard and olive oil and then rub on the loin. Slap it on the grill (charcoal, naturally,sometimes with smoking chips) till it's done!

I also make a lot of pasta, and perhaps 1/3 of the time do homemade pasta with the ol' pasta machine.

DeRoux's Broux 02-02-2006 06:30 PM

hard to beat grilled tenderloin like that. good call!

Baron von BeeGee 02-02-2006 06:32 PM

So are you gonna go next, or what??

Dude 02-02-2006 06:34 PM

My speciality is ribs.

I slow cook them on the grill for about 3 hours--no sauce.
All I do is make a dry rub with cumin, dry mustard, dried lemon peel, chili powder, garlic salt, cilantro, thyme, and cracked pepper. Rub it all over them and 3 hours later--they pretty much fall off the bone.

I'm also getting pretty good at an Irish Stew.


Baron von BeeGee 02-02-2006 06:41 PM

I love ribs, though I've never gotten very good at the dry rub variety. I usually cook mine in the oven for a couple of hours and then finish them up on the grill with espresso bbq sauce. I'm only about 50/50 getting them fallin' off the bone tender :(

DeRoux's Broux 02-02-2006 06:42 PM


Originally Posted by BeeGee
So are you gonna go next, or what??

uh, guess i need to hu? :D

i have 3 regulars.
1. homemade pizzaw/ home dough that proofs 24 hrs, and homemade marinara, fresh mozz and basil
2. green chili chicken nachos - shredded jalapeno-honey chicken, with a home made verdi sauce that you make a small roux for, fresh tomatillas, jalapeno's, cilantro, garlic, onions, chicken stock, and a butt-load of jack cheese and tortilla chips.
3. crawfish or shrimp etouffe, with garlic bread and big ol' green salad w/ olive oil, garlic and balsamic dressing :cross:

but, anything italian i love too cook. last night i did homemade sauce, penne, ciabatta bread, olive salad, and wine/garlic steamed mussels. kicked ass!!!!

Walker 02-02-2006 06:44 PM

My specialties include: chili, ribs, and tri-tip for evening fare.

The tri-tip is usually cooked with a homemade spice rub that is heavy on black and green pepper corns, garlic, dried onion, and sometimes a pinch of cumin. It's cooked on the grill to a medium/medium-rare state, and then thinly slices against the grain of the meat.

The ribs are nothing special... i just use any-old BBQ sauce that sounds good, but I cook them by using a little of the same rub I use for the tri-tip, and a light coating of sauce. This is wrapped in plastic wrap to seal it, then wrapped in foil to protect the plastic wrap, and slow cooked for as long as I can stand it. The meat usually falls off the bone.

I refuse to give out my chili recipe. :)

But the thing most often requested of me is in the breakfast department; biscuits and sausage gravy. The biscuits are made from scratch with flour, butter-flavored shortening, and buttermilk, and the gravy is made from scratch using a basic rue and a 50% water/50% whole milk mixture. Nothing special is added to the gravy.. just salt, coarsely crushed black and red pepper corns, 1 lb of browned country sausage, and (occasionally) a pinch or two of corn starch if I need to thicken it more.

Sorry for not being more specific on the biscut recipe. I don't actually have a recipe... i just kind of mix things together until it 'looks right'.

edit: most of the magic in the biscuits is in preparation. Roll that dough out and fold it over. Do this over and over and over so that you have lots of thin layers in the thing. They get REALLY flakey this way. The othe thing is to smear the top with melted butter for the last 1 or 2 minutes of baking... that makes the tops golden brown.


DeRoux's Broux 02-02-2006 06:46 PM

the main thing for ribs is low and slow. i dry rub mine and put them in a oven bag over-night in the fridge. take em the next day when i start the fire goin'. once my smoker gets to 220-240, i slap em on and let 'em ride for 7-10 hours. i do a beer mop about once an hour, and ooohh-wee! they get those chewy burnt ends on 'em that are spicy and smokey.....damn i'm hungry now! did a brisket a few weekends ago that was good too. i do all dry rubs for my ribs, beef, and boston butt.

Brewiz 02-02-2006 06:46 PM

Fire up the smoker and load it up, usually a couple of chickens, beef brisket and either a pork butt or ribs. And lots of beer to drink.....

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