theBlackman on 13/11/2002 at 03:30
Pit Roasted Pork
Required:
1. 2 (two) brown paper bags. Large enough to contain item #2.
2. 3 # Pork roast (boned or lean loin is best) Rack of spare ribs can be subsituted.
3. 1/4 cup Canola or other cooking oil
4. Salt, pecker, B-B-Q sauce.
5. 1 medium onion
6. Garlic cloves ( your choice as to number) Crushed or minced.
Procedure:
1. Use the oil and oil 1 (one) of the bags. Cover all interior surfaces with a coat of the oil.
2. Chop the onion and put it in the oiled bag.
3. Rub the roast with the garlic, and mix one or two minced cloves in the B-B_Q sauce. Season the Roast, or ribs to taste.
4. Put the Roast in the oiled bag, pour B-B-Q sauce on the roast, and fold the bag tightly around the roast.
5. Put the oiled bag INSIDE the other bag and fold it tightly.
6. Put the bag(s) in a roasting pan and put in the oven.
7. Set the temperature for 225 degrees Fahrenheit. YES no mistake 225 degrees.
8. Go away for 6 (six) hours.
You can set this up the night before, pop it in the oven when you leave for work or school and when you come home 6 to 8 hours later, it will be ready to eat.
The pork will be melt in your mouth tender, as will the ribs. Serve with a bowl of B-B-Q sauce and large slabs of bread to make B-B-Q sandwiches, or for dunking your slabs of rib into. Or you can serve it as slices of roast with the normal accoutrements for dinner.
TBE on 13/11/2002 at 04:15
Quote:
Originally posted by theBlackman Pit Roasted Pork
4. Salt, pecker, B-B-Q sauce.
I'll take mine without pecker please.:p
theBlackman on 13/11/2002 at 04:18
Just a little Humus there. A deliberate joke. A play on words, a minor manifestation of a warped sense of jocularity. :D :D :p
TBE on 11/4/2004 at 03:20
*bump*
Anyone have some more summer-time recipes for the upcoming barbecue season? :D (For the northern hemisphere. You Aussies and Kiwis start getting your hot chocolate recipes ready.)
Mr.Duck on 11/4/2004 at 04:35
Shit...has it been that long?
Hmmm...yes...we do need an overhaul in new recipes, so people: WAKE UP!!!
That Last Meal thread should inspire quite a few ;).
Wee wee...:)
Moghedian on 11/4/2004 at 04:51
Stir fried beef on rice
2 Tb Sake (rice wine)
3 Tb Mirin (a sweet cooking wine, usually found near the soy sauces in the store)
3 Tb good soy sauce
1 medium onion, sliced / diced. Onion powder will work, too.
A little pepper (optional) or sesame seeds (optional)
1 lb lean beef, cut into thin strips
Cook 1 1/2 to 2 cups rice.
When the rice is almost done then:
Oil a medium skillet.
Combine the sake, mirin and soy sauce in the skillet. Add the onion and cook over medium heat until the onion is done (about 3- 5 minutes). Add the beef (and optional sesame seeds/pepper) and cook until the beef is done, approx. 4 to 7 minutes.
Serve over the rice.
The sake/mirin/soysauce/onion powder combination also works well as a marinade.
Perfect_Kirby on 11/4/2004 at 05:06
Bronco Trolley
1. Triscuits(tm)
2. Peanut Butter
3. Orange Slice
Take your triscuit spread peanut butter on top.
Top with orange slice.
Enjoy with Snarg Margley blue milk
Renzatic on 11/4/2004 at 05:15
I'd add my own recipe to the list, but all I really know how to do is throw together random stuff to make good chili or spaghetti.
I'm gonna write these down..some of em sound about tasty.
SubJeff on 11/4/2004 at 14:15
Quote:
summer-time recipes for the upcoming barbecue season?
Oh yes. You like this, you will.
Surees (I'm not sure if that is how you spell it).
Ingredients (we do it by eye so there are no measurements):
Beef steaks, sliced very thinly and then cut into about 2cm by 2cm pieces
Bread crumbs
Cayenne pepper (about 1/4 the amount of crumbs)
Garlic, finely minced (optional)
Ginger, finely minced (optional but better with it)
Oil
Fine wooden skewers
Method
Coat the beef in a generous amount oil and leave to stand for min 2hrs.
Mix the garlic, ginger, crumbs and pepper well.
Thread the beef on the skewers so that no wood can be seen except for at the tip and where you will hold it. This is pretty delicate work as the beef is thin.
Roll the surees in the breadcrumb mix so it is well coated.
Barbeque so the beef is just done.
Enjoy. With lagers.
Notes
Thin, and fine in this recipe mean THIN and FINE. It's pretty important that you take care to really slice and dice the bits that need it for the flavour and texture to be correct. Garlic and ginger additions (and even soya sauce to the oil) must be judged by you. Personally I like alot of ginger but these surees are meant to be hot and the ginger and pepper can give a real kick.
If there is ever a TTLG barbeque I will be sure to make some.
Mr.Duck on 11/4/2004 at 16:08
More...more...*drools*
