Who's got some good recipes?
- Thread starter Irondawg
- Start date
I did poor mans burnt ends yesterday in the smoker.
Cube chuck roast
season
smoke at 175 for first 2hrs Then 250 until they hit 204
Sauce if ya want we went dry
Turned out pretty good. Get 2 chuck roast I only got one and I could have eaten the whole thing by myself
Cube chuck roast
season
smoke at 175 for first 2hrs Then 250 until they hit 204
Sauce if ya want we went dry
Turned out pretty good. Get 2 chuck roast I only got one and I could have eaten the whole thing by myself
A-1 sauce on purple hull peas
Louisiana Hot Sauce on Lay's potato chips
Peanut butter, honey and caramelized banana sammich
Louisiana Hot Sauce on Lay's potato chips
Peanut butter, honey and caramelized banana sammich
Sausage and rice casserole
1 lb mild sausage
1 ~10 Oz package of yellow saffron rice (I like the Vigo brand)
1 can of cream of mushroom soup
either:
1 large jar of cheese whiz
or
1 small jar of cheese whiz
1 small jar pimento cheese
cook yellow rice
brown the sausage
mix together with the can of soup and cheese whiz
put in a baking pan or dish in the oven for about 30 minutes at 350 or until bubbling
I could eat this every day.
#eatmorerice
1 lb mild sausage
1 ~10 Oz package of yellow saffron rice (I like the Vigo brand)
1 can of cream of mushroom soup
either:
1 large jar of cheese whiz
or
1 small jar of cheese whiz
1 small jar pimento cheese
cook yellow rice
brown the sausage
mix together with the can of soup and cheese whiz
put in a baking pan or dish in the oven for about 30 minutes at 350 or until bubbling
I could eat this every day.
#eatmorerice
Last edited:
Jerk Chicken Tacos
Marinate boneless chicken thighs in Lowrys Caribbean Jerk marinade for at least 4 hours then grill
Make Pineapple Salsa
Dice onion, sweet peppers and pineapple
Mix and add a dash of lime juice
Add chicken, pineapple salsa and a few feta cheese crumbles to small tortilla shells and enjoy
Marinate boneless chicken thighs in Lowrys Caribbean Jerk marinade for at least 4 hours then grill
Make Pineapple Salsa
Dice onion, sweet peppers and pineapple
Mix and add a dash of lime juice
Add chicken, pineapple salsa and a few feta cheese crumbles to small tortilla shells and enjoy
Pork Chops with Orange Gravy - recipe may not sound appetizing but trust me on this one...it is legit. My favorite meal growing up.
Get some loin chips or thin bone-in chops, doesn’t really matter.
Brown the chops in a skillet, few minutes a side, remove from skillet and set to side
Pour into skillet 1 can of cream of mushroom soup, 1/4 cup of ketchup and 2 tablespoon of Worcestershire sauce and stir. Add a little bit of water as needed to thin out if needed for consistency you prefer for the gravy.
Stir continually while it heats up to a boil.
Once to a boil, turn heat down to Low simmer, Add pork chops back to skillet, spoon gravy over and cover. Let simmer for 45mins-1hour.
sides are minute rice, green beans and some brown and serve rolls. the gravy is phenomenal on the chops and rice.
Get some loin chips or thin bone-in chops, doesn’t really matter.
Brown the chops in a skillet, few minutes a side, remove from skillet and set to side
Pour into skillet 1 can of cream of mushroom soup, 1/4 cup of ketchup and 2 tablespoon of Worcestershire sauce and stir. Add a little bit of water as needed to thin out if needed for consistency you prefer for the gravy.
Stir continually while it heats up to a boil.
Once to a boil, turn heat down to Low simmer, Add pork chops back to skillet, spoon gravy over and cover. Let simmer for 45mins-1hour.
sides are minute rice, green beans and some brown and serve rolls. the gravy is phenomenal on the chops and rice.
Shrimp Delicious
6 Tbsp butter
2lb raw shrimp in shell
1 cup water
2 Tbsp flour
1 cup shallots, chopped
1/2lb mushrooms sliced
1 cup sour cream
Creole seasoning (ex.Tony Chachere's)
Pasta of choice
Peel the shrimp, keep the shells. Use the water and boil the shells to make shrimp juice.
Saute' the mushrooms in the butter, and when tender add the onions and shrimp, cooking until the shrimp are done. Season with the Creole seasoning. Add the water from the shrimp juice and whisk in the flour to thicken. Kill the heat and fold in the sour cream. Serve over the pasta of choice. I've had it over rice and it's good too.
My go-to recipe when I need to score points with the family.
6 Tbsp butter
2lb raw shrimp in shell
1 cup water
2 Tbsp flour
1 cup shallots, chopped
1/2lb mushrooms sliced
1 cup sour cream
Creole seasoning (ex.Tony Chachere's)
Pasta of choice
Peel the shrimp, keep the shells. Use the water and boil the shells to make shrimp juice.
Saute' the mushrooms in the butter, and when tender add the onions and shrimp, cooking until the shrimp are done. Season with the Creole seasoning. Add the water from the shrimp juice and whisk in the flour to thicken. Kill the heat and fold in the sour cream. Serve over the pasta of choice. I've had it over rice and it's good too.
My go-to recipe when I need to score points with the family.
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Not joking, this is the best pork tenderloin ive ever cooked. the wife doesn't really like pork, but she gobbles this thing down.
Island Glazed Pork Tenderloin
1 - 2 lb Pork Tenderloin
Rub:
2 tbsp Salt
1 tsp Cinnamon
1 tsp Cumin
1 tsp Chili powder
1/2 tsp black pepper
Glaze:
3/4 cup brown sugar
2 tsp minced garlic
2 tbsp sriracha sauce
- Preheat oven to 350
- mix the rub and rub all over tenderloin
- sear all sides in a cast iron skillet
- pour the glaze over the tenderloin while in cast iron skillet
- put in oven for around 20 min
- slice in 2" pieces and enjoy!
Island Glazed Pork Tenderloin
1 - 2 lb Pork Tenderloin
Rub:
2 tbsp Salt
1 tsp Cinnamon
1 tsp Cumin
1 tsp Chili powder
1/2 tsp black pepper
Glaze:
3/4 cup brown sugar
2 tsp minced garlic
2 tbsp sriracha sauce
- Preheat oven to 350
- mix the rub and rub all over tenderloin
- sear all sides in a cast iron skillet
- pour the glaze over the tenderloin while in cast iron skillet
- put in oven for around 20 min
- slice in 2" pieces and enjoy!
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We did Mediterranean night at the house this weekend. Best thing was grilled lamb-chops. I had some in the freezer from costco, don't know how available they are right now, but DAMN dey good. Take the rack, cut in to individual chops, sprinkle with salt, pepper, garlic powder, lemon zest, oregano type rub, sear on each side and set yourself a few back cause the rest are gonna be gone.
Really difficult to post recipes with photos here (sorry DS). Here are some of mine. I try to add one or two a day.
https://imgur.com/user/crustybread13/posts
https://imgur.com/user/crustybread13/posts
Homemade chili:
2 lbs ground deer meat
2 8 oz cans of tomato sauce
2 cans of diced tomatoes with hot chili peppers
1/4 cup of chili powder
1 tablespoon of oregano
up to a teaspoon of cayenne pepper (depends on your tolerance)
minced garlic, chopped onion, chopped bell pepper, and ground pepper to your taste
one can of kidney beans if you like beans in your chili (I usually leave it out).
Brown the deer meat and dump everything in the crock pot to cook on low for half the day.
2 lbs ground deer meat
2 8 oz cans of tomato sauce
2 cans of diced tomatoes with hot chili peppers
1/4 cup of chili powder
1 tablespoon of oregano
up to a teaspoon of cayenne pepper (depends on your tolerance)
minced garlic, chopped onion, chopped bell pepper, and ground pepper to your taste
one can of kidney beans if you like beans in your chili (I usually leave it out).
Brown the deer meat and dump everything in the crock pot to cook on low for half the day.
Slap Ya Mama
If you follow Slap Ya Mama on Facebook or Instagram, they just did a “virtual cook off” and a bunch of great Cajun recipes were entered; some really good ones on there. It’s under the the hashtag #slapyamamacookoff
If you follow Slap Ya Mama on Facebook or Instagram, they just did a “virtual cook off” and a bunch of great Cajun recipes were entered; some really good ones on there. It’s under the the hashtag #slapyamamacookoff
In the past 3 weeks I’ve made Jambalaya, catfish Courtboullion, rabbit sauce piquant, venison Diane, Tamales, char SIU, beef Bourguignon, Duck and andouille pasta, Noodles marmaduke, crawfish etouffee, smoked then fried Balogne, and pulled pork enchiladas verdes. Let me know if any recipe is wanted.
Grilled Venison Steaks:
I have my venison back straps and tenderloins tenderized or you can do it this a tenderizing hammer.
- remove all silver skin / connective tissue from venison and cut into approximately 1 1/2” x 3” strips x 1/2” strips.
- marinate in a ziplock bag with EVOO, Salt, Black pepper, Tony’s, two cloves of minced garlic, and a little Worcestershire for about 30 minute just laying on your counter turning occasionally.
- Grill on low heat to a medium doneness, DO NOT OVERCOOK! The #1 way you can ruin venison is to overcook it. It has so little fat content cooking past medium will basically render it tough and tasteless.
The steaks will be tender and smoky and not gamey at all. I have had people that swore they hated venison eat this and ask for seconds. My favorite side dishes with this are a baked sweet potato and some grilled asparagus. Goes great with a glass of red wine or a darker craft beer.
I have my venison back straps and tenderloins tenderized or you can do it this a tenderizing hammer.
- remove all silver skin / connective tissue from venison and cut into approximately 1 1/2” x 3” strips x 1/2” strips.
- marinate in a ziplock bag with EVOO, Salt, Black pepper, Tony’s, two cloves of minced garlic, and a little Worcestershire for about 30 minute just laying on your counter turning occasionally.
- Grill on low heat to a medium doneness, DO NOT OVERCOOK! The #1 way you can ruin venison is to overcook it. It has so little fat content cooking past medium will basically render it tough and tasteless.
The steaks will be tender and smoky and not gamey at all. I have had people that swore they hated venison eat this and ask for seconds. My favorite side dishes with this are a baked sweet potato and some grilled asparagus. Goes great with a glass of red wine or a darker craft beer.
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