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Angus' Super Simple Coleslaw
Posted by Angus on 08/09/2011 (4824 reads)

simple coleslaw  There's still plenty of BBQ season left and coleslaw goes great with just about everything! I like to make this when I'm making my sure fire pulled pork. It's super simple and there are hardly any ingredients, so it's cheap too! Here's what you need:

7 c. Shredded coleslaw mix
1 c. Mayo
1/4 c. vinegar
1/4 c. sugar
2 Granny Smith apples (pealed, cored, and shredded)
pinch of salt and fresh cracked pepper

Combine all of the ingredients in a large bowl, cover and refrigerate for at least an hour. It gets better the longer it sits. I like to make mine after I start the pork. Enjoy!


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Deep Fried Pickles
Posted by Angus on 08/06/2010 (2787 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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Sven's Counterfeit Southern Biscuits (I'm a Yankee)
Posted by Sven on 01/02/2009 (3098 reads)

 Let's make some fatty goodness!

2 1/4 cups flour
1 tsp baking soda
1 1/2 tbsp baking powder
4 tbsp shortening
1 cup buttermilk
1 tsp salt

The most important thing to remember about making a good biscuit is that you need a hot, oiled, and preferably already black pan or baking sheet. An old blackened pizza pan will work nicely, as will a cast iron skillet. I prefer to use an old cookie sheet. I'm talking old. Old as in it's so black you can't tell what kind of metal it's made of. Go find one and come back. Call your Grandma if you have to.

Now, mix the dry ingredients together in a mixing bowl. Blend in half of the shortening until the mixture is coarse and grainy. I use a fork. You can use a pastry blender if you're a big baby. Next, stir in the buttermilk with a fork. Do not over mix this. The less you work with dough that contains baking soda and baking powder the better. They won't react as much if you beat them to death.

Put the dough on a floured table or board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or a glass. Fair warning: a glass does not make as clean a cut and will interfere with rising, so do this at your own risk. Do not twist the cutting tool. Do not handle the dough any more than you have to (I explained this already).

Put the remaining shortening in your pan and put it in the oven at 325 degrees for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Bake the biscuits until barely browned on top and then turn them. Bake until the other side is lightly browned. This will take about 10 minutes so don't leave the room. You can stir your gravy if you're bored. You are making sausage gravy, aren't you? Duh.

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Grilled Potato Salad
Posted by Angus on 09/28/2008 (2444 reads)

1/2 c. Miracle Whip Salad Dressing
3 garlic cloves, minced
3 strips bacon, pre-cooked and chopped
1/2 tsp. paprika
1/4 tsp. each: salt, pepper
3 baking potatoes, cut into 1/4 inch slices
1 lg.
onion (sliced)

Mix together salad dressing and seasonings in large bowl until well blended. Stir in potatoes, bacon and onions.

Divide potato mixture evenly among six 12 inch square pieces of heavy-duty foil. Seal each to form packet.

Place foil packets on grill over medium-hot coals (coals will have slight
glow). Grill, covered, 25 to 30 minutes or until potatoes are tender.

Makes 6 servings.

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Who's Up for Some Bakin' with Bacon??
Posted by dirtykalb on 08/12/2008 (2511 reads)

You heard me right - Baking with Bacon. And to kick off the bacon bakin' extravaganza I bequeath upon you the apparently famed German Oktoberfest cookie.

Bacon Cookies

4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 egg
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten

1. Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.

2. Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.

3. Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.

4. Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.

5. Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.

Detailed nutritional information and more here.

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Rare Breed of Cow Makes the Best Cheese.
Posted by dirtykalb on 08/08/2008 (2600 reads)

 By rare we refer to the breed itself and not a slowly cooked rump steak.

The full name of this rare breed is 'Antica Razza Reggiana' and the breed's main claim to fame is that the very first parmigiano reggiano cheese was made with its milk.

Cheese is technically a side dish. This be the gospel according to Y'Arrrgh.

Read more here.

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Coney Island Chili Dog Sauce
Posted by Angus on 07/29/2008 (3182 reads)

1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.

Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Serve over hot dogs!

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Grilled Corn with Chile-Lime Butter
Posted by Angus on 07/11/2008 (2451 reads)

 corn on the cob2 sticks of butter, softened
Juice of one lime
2 teaspoons chipotle powder
1 cup Grated Mexican Cotija cheese
(you can substitute Parmesan)
8 ears of fresh corn, shucked

Preheat grill to high. Place the corn on grill and cook until brown and caramelized, be sure to turn often to prevent burning. While the corn grills, prepare chile-lime butter.

In a small bowl, combine butter, lime juice, and chipotle
powder. Brush seasoned butter onto grilled corn and roll in
grated cheese.

Serve immediately.

4 - 8 servings

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Angus' Grilled Asparagus
Posted by Angus on 07/04/2008 (3020 reads)

1 Bunch SMALL Asparagus (about pencil sized) grilled asparagus

1/4 c. Olive Oil
1/2 Lemon, juiced
1 Clove Garlic, minced
Dash Lemon Pepper
Pinch Salt
Fresh Ground Pepper to taste

Trim the woody ends off of the asparagus and discard. Place asparagus in a 9 x 13 baking dish and add all ingredients. Toss with your hands until all asparagus are covered with marinade.

This is where it gets tricky! I have a cool vegetable rack that keeps the asparagus from slipping through the grill. If you aren't so lucky, just be sure to place the asparagus at an angle or perpendicular across the grill. Don't worry! Some will be sacrificed.

Grill for about 1 to 2 minutes and carefully roll the asparagus to get a char all the way around. Serve with your favorite meat!

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