Blame Snackmaster for this one, he and I was talking barbecue and beer today.
If you have any actual recipes for others, post them here. I mean things like barbecue ribs, your personal burgers, dessert, what have you.
Corn flakes, milk, bowl, and spoon doesn't qualify as a recipe.
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MOOG Certified Tech. For mods and sound clips, see profile and gallery.
Ask me why I ran "only" a 13.54.
Member: NMRA Member: White Mustang Registry #362 Member: Fuzzy Dicer
Well...let me try one....
Crock pot beef roast... Start with a good piece of beef appx 2- 3 lbs...potatoes 3- 4 good size peeled and cut into quarters ,carrots one bag baby whole ,onion half white...all freshley chopped and washed...
Put all vegetables in first..
Season beef with garlic seasoning,,,a little mesquite...salt and pepper...put roast on top of vegetables....add one can of cream of mushroom soup and cook on high for 5-6 hours...
I do turn the roast every hour or so ...
Ive made this several times and Im very happy with the results.
Serves 4- 5
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2006 Torch Red GT 5 speed Black Leather Shaker Hood Scoop CAI black spoiler mirror covers shorty antenna
Brian's Spicy Burgers (makes 4 burgers)
1-1.5 lbs ground beef (add or subtract depending on how big/how many burgers you want)
pepper
cayenne pepper
Grillin Spice (available at any local grocery store)
place burger meat in large bowl, dump about 2-4 tablespoons of crushed cayenne pepper (add or subtract pepper for desired spicy-ness)
mix burger and cayenne peppers and take meat and divide up into for balls, flattening the balls out on a plate.
add pepper and grillin spice on one side so that the patty is covered in spice and pepper, flip over and repeat
on a large frying pan (do not oil pan) place the burgers in the middle over medium-high heat (COVERED) for about 6-7 minutes (add or subtract for done-ness) then flip the patties and go for another 6-7 minutes. Turn off heat and enjoy!
OPTIONAL- if cheese is desired TURN OFF HEAT FIRST, place cheese on top of patties, and COVER, cheese should melt in a minute or two.
OPTIONAL- This can also be done on a grill, but i find them to be juicier when done in a frying pan.
Enjoy with a nice side of potato salad with a nice ear of corn on the cob!
*chef's note* consuming raw or undercooked meats has been known to cause food borne illness
*Another Chef's Note* consuming these burgers WILL result in extreme happiness, and the feeling of being full.
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2007 Satin silver 4.0-"Sadie"- Dual Pypes Violators, JLT CAI and 93 bama race tune, motive 4.10 gears and FRPP T Lok BEST E.T.- 14.485 AT 94.1
1985 Regatta Blue 'vert 5.0 LX-"Sally" 87 5.0 motor, Holley 600 4bbl carb, edelbrock high rise intake, MSD ignition, 1.7 Roller Rockers, underdrive pulleys, A/C and smog delete,BBK O/R H-pipe, flowmaster American thunders. transformed from a 3.8 to a 5.0!
I bet Brett ( Snackmaster ) has some awesome BBQ recipes, we need to ask him
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2007 ( Vista Blue ) GT"BUSTER " 2-5-08 See Profile for mods "As I would not be a slave, so I would not be a master. This expresses my idea of democracy. Whatever differs from this, to the extent of the difference, is no democracy." Abraham Lincoln
I bet he does, I'll be trying em out and adding a couple here of my own.
And the first two, those sound GOOD. I just finished dinner and I'm already hungry again.
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MOOG Certified Tech. For mods and sound clips, see profile and gallery.
Ask me why I ran "only" a 13.54.
Member: NMRA Member: White Mustang Registry #362 Member: Fuzzy Dicer
I'll start with a breakfast classic Snackmaster-style...
Biscuits n Gravy
1 tube package of frozen breakfast sausage (Jimmy Dean, Oldhams, spicy, etc.)
2 Tbs butter
2-3 Tbs flour
Milk
Salt and Pepper to taste
Crumble and brown the sausage (I always use spicy) into a medium saucepan.
Drain all but about a Tbs of grease
Turn the heat down to medium and and the butter and the flour
Stir well for 2 - 3 minutes until the flour has had a chance to "cook in" to the mixture and lose its flour taste. At this point you should have a paste type consistency.
Pour milk - just enough to cover the sausage mixture and raise the heat to medium high. Stir continously and watch carefully not to boil and scorch the gravy.
Once you are just starting to see a bubble or two, reduce the heat to medium/ medium low and continue stirring until you get your desired thickness.
Add a pinch of salt and cracked black pepper to taste.
It will thicken a bit as it cools as well so don't let it reduce too much or you'll have to cut it with a bit more milk.
Throw over your favorite biscuit recipe and enjoy a light, low cal breakfast!
There's an art to making a roux so the more you do it the better you'll get at it.
Snack
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66 Coupe Tahoe Turq - 200, Pertronix & Flamethrower, 3 Row Rad, Cliff. 6/2 96 GT Vert Laser Red - FMS pulleys, Bullet ProM, BBK CAI, Prof. Prod. Elbow and 70mm TB, MAC Off-Road H, Borla side exhaust, Tokicos, B&M Ripper, 18x10 & 18x9 DD Bulletts 06 GT Tungsten, UIP, Red Leather, Stick, 18" blades, Steeda CAI, SCT XCal 2 w/ MC Racing 91 tune, MACs, BMR SP010 springs, BMR Adj Panhard, CDC ducktail & quarter louvers, Rear louver, painted black stripes
4-6 pork chops
3 cans condensed cream of mushrom soup
put chops in croc, cover with soup, thin with 1-1/2 cans of h2o
set on low, cook all day (5-6hrs)
cook up some rice
heap rice on plate and serve chop meat and soup over it.
So i'm gonna go ahead and return the favor and hijack this thread.....................ok i'm bored with it. You can have it back!
My favorite recipe is one for hamburgers
2 lb of ground beef
Tablespoon of Magic Swamp Dust seasoning (Old Bay or Tony Chachere's works too)
tablespoon of brown sugar
Either soy sauce or teriyaki sauce (not sure how much, i like a lot in my burgers)
Mix all the ingredients into the meat, separate into patties and grill 'em up! The taste best with swiss cheese
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Winning is a great deodorant -John Madden
2008 Torch Red GT, Borla Stinger S-Type Catback exhaust, LED Tail Lights.
2003 Sonic Blue V6, 8" Shorty antenna, Smoked Headlights, GT fog lights, Sequential tail lights, Cobra IRS
So i'm gonna go ahead and return the favor and hijack this thread.....................ok i'm bored with it. You can have it back!
My favorite recipe is one for hamburgers
2 lb of ground beef
Tablespoon of Magic Swamp Dust seasoning (Old Bay or Tony Chachere's works too)
tablespoon of brown sugar
Either soy sauce or teriyaki sauce (not sure how much, i like a lot in my burgers)
Mix all the ingredients into the meat, separate into patties and grill 'em up! The taste best with swiss cheese
LOL... hijacking is cool.
Magic Swamp Dust Seasoning? I see your alternative seasonings but I've never heard of Magic Swamp Dust. I'm happily confused.
I have Old Bay so I'll try that first.
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66 Coupe Tahoe Turq - 200, Pertronix & Flamethrower, 3 Row Rad, Cliff. 6/2 96 GT Vert Laser Red - FMS pulleys, Bullet ProM, BBK CAI, Prof. Prod. Elbow and 70mm TB, MAC Off-Road H, Borla side exhaust, Tokicos, B&M Ripper, 18x10 & 18x9 DD Bulletts 06 GT Tungsten, UIP, Red Leather, Stick, 18" blades, Steeda CAI, SCT XCal 2 w/ MC Racing 91 tune, MACs, BMR SP010 springs, BMR Adj Panhard, CDC ducktail & quarter louvers, Rear louver, painted black stripes
Brett, I need a good homemade BBQ sauce, for dipping or grilling .
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2007 ( Vista Blue ) GT"BUSTER " 2-5-08 See Profile for mods "As I would not be a slave, so I would not be a master. This expresses my idea of democracy. Whatever differs from this, to the extent of the difference, is no democracy." Abraham Lincoln
Winning is a great deodorant -John Madden
2008 Torch Red GT, Borla Stinger S-Type Catback exhaust, LED Tail Lights.
2003 Sonic Blue V6, 8" Shorty antenna, Smoked Headlights, GT fog lights, Sequential tail lights, Cobra IRS
Your favorite recipe thread 
