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Bacon-Wrapped Turkey with Pear Cider Gravy
Posted by Angus on 11/24/2010 (3183 reads)

bacon wrapped turkey  Happy Thanksgiving everyone!

This time of year it is impossible to not dream of eating turkey! The golden brown skin and delicious, juicy meat...my mouth is watering right now. It would be pretty hard to improve on the classic roast turkey, but we here at CAD found a way...cover it in BACON! That's right, a bacon wrapped turkey. Just thinking about it brings a tear to my eye.

Enjoy! Gobble! Gobble!

Read more for the recipe.

   
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MQOTD: Det. Dan Stark - "The Good Guys" - Fridays on Fox
Posted by Angus on 11/06/2010 (3740 reads)

The Good Guys  "A sandwich without meat isn't a sandwich...it's just lonely bread"

Learn more about the show here.


Unless you're Sven





   
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Deep Fried Pickles
Posted by Angus on 08/06/2010 (1827 reads)

deep fried pickles  I know what you're thinking...deep fried pickles!?! Don't sell them short! The rich, salty batter and the sourness of the pickle go great together. Throw in some ranch dipping sauce and an ice cold beer and you have yourself an awesome snack!

3 1/2 c.
all-purpose flour
3/4 tsp. salt
3/4 tsp. pepper
1 c. buttermilk
1 qt. hamburger dill chips
Vegetable oil

Combine flour, salt, and pepper, mixing well. Dip pickles into buttermilk and dredge in flour mixture. Deep fry coated pickles in hot oil (350 degrees) until they float to surface and are golden brown. Drain on paper towels or brown paper bags and serve immediately. Makes 8 dozen.

   
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Today's Daily Grind is Beef — It's National Hamburger Day!
Posted by Sven on 05/28/2010 (1750 reads)

It's National Hamburger Day!You'll find many a reference to different dates, but the most published date for National Hamburger Day is today, May 28. So get grillin'. Below you'll find my formula for the perfect burger, and it doesn't involve onion soup mix!

1. Go to a grocery store or meat market. Not McDonald's®. There's a time and a place for that and it's not National Hamburger Day.

2. Select a quality meat. You can make your own patties or buy them pre-made. Just make sure if you get a pre-made burger it's not too lean. An 80/20 ratio of beef to fat is a good rule of thumb. Frozen patties are great if you're an experienced burger-jockey, but if not I'd advise you to stay away (yes, there are in fact some quality frozen patties). It's very easy to undercook — or worse — overcook frozen meat.

3. Keep it simple. You want to use a simple piece of meat. No spices. No powders. Nothing. If you're making your patties, make them a little larger than you want the finished product and put a slight spoon-like indention in the middle of the pattie. Fresh meat expands in the middle because it cooks last and the juices gather there.

4. Us whatever grilling medium you like (wood, charcoal or gas), but just make sure you use a grill. Griddles and frying pans are for the winter, buddy.

5. Cook your burgers over a medium flame for a few minutes. When the edges of the burger start to look cooked it's time to flip. Now do the same thing on the second side. The key to a really juicy burger is to only flip it once. Over-flipping equals dry and not so tasty.

That's it. The best burgers have natural flavors from fat and smoke. I personally prefer to cook over apple or cherry wood when making burgers, but that's my poison. Now add some of your favorite garnishes like fresh tomatoes, lettuce, spinach, pickles, cheese, onions (grilled or fresh), mushrooms, ketchup, mayonnaisse, Miracle Whip®, mustard — whatever floats your boat.

Just remember — keep it simple so you can taste the smokey goodness.

   
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Angus' Sure Fire Pulled Pork
Posted by Angus on 05/19/2010 (1639 reads)

pulled pork  Got a family BBQ coming up? Maybe you're having a Memorial Day blow out or just like to cook you up some pig. This recipe is a simple and sure fire way to make some super tasty pulled pork. I made this last month for a party we were having and it was a big hit!

Here's what you're going to need:

BRINE:

6 QTS. Water
1 LB. Kosher Salt
1 LB. Light Brown Sugar
1 CAN Apple Juice Concentrate
5 LB. Ice
5 GAL Bucket or Cooler

Add water, salt, brown sugar, and concentrate to pot. Heat until salt and sugar are completely dissolved. Remove from heat and add ice. Once brine is cool, add pork. I was able to get 3 in a 5 gallon bucket with no problem. You want to make sure they stay completely covered, so you may need to weigh them down with a plate or glass bowl. Cover with plastic and store overnight in a cool place.

PORK:

6-8 LB. Pork Butt (I made 3 and fed 25 people with plenty left over for me)
Spice Rub (use your favorite recipe or store bought-I use Famous Dave's Rib Rub)
Apple Juice

Preheat oven to 225-250 degrees

Read More for rest of recipe

   
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