The Great BFO Food, Recipe, & Eating Thread

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The Marshall Plan
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Yogi da Bear wrote: Wed May 05, 2021 11:52 am
The Marshall Plan wrote: Wed May 05, 2021 11:41 am

I can attest to that one. This works great.

I do something very similar except garlic instead of rosemary and I add melted butter.
I've tried Garlic. It works well. I used Rosemary because I used Rosemary as part of my dry rub for my Italian Beef. You really can use about any herb. I really like rosemary and garlic though.

Never tried butter before. I'll have to try it. It'll probably congeal in the bag a bit though while it marinates. But that should cook off. Sounds good. Does it get the same browning as oil does?
Yes. I use the oil too.
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G08 wrote: Wed May 05, 2021 11:03 am
UOK wrote: Wed May 05, 2021 9:50 am

Your facebook is often cruel meat pornography. It's all fucking delicious lookin' stuff.
@wab seriously! Once baby G08 arrives, I'm going to have to start picking your brain for tips and tricks, man!
Any time friends!
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Yogi da Bear wrote: Wed May 05, 2021 11:08 am
wab wrote: Wed May 05, 2021 9:32 am I like to smoke the meats.
Is that a brisket? Looks good.

Do you have a Traeger or do you use a regular smoker? I turned an outside fireplace into a smoker myself (I have lots of cherry, apple, and alder trees for green wood). But I haven't used it much since getting my Green Mountain Grill (which is like a Traeger). Love it. So much easier. Have a pizza attachment for it and grill grates too. 8-)
Yep. That's a brisket I did two weeks ago. I have a Rec-Tec now but previously I had a Pit Boss.
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Yogi, I love me some beer can chicken. I have not done it titty style yet. I use a dry rub inside and out. Let it sit over night and the next day. I will put herbs in the beer or pop can, whichever I am using. I have used the gas grill, smoker and oven and they have all turned out great. Really juicy.

Pizza on the grill has become a thing for me as well. I usually make a margherita pizza on the grill. I put a baking stone on the grill for 10-15 min and the temp maxed out. Make my own pizza sauce, use fresh basil and real mozz cheese. Damn good.
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Rockbear99 wrote: Sun Nov 02, 2008 6:04 pm Thank you Boris for this. It has to be the one thing I bring over with me.


Just because I know the title alone will drive some total batshit

something got amiss when things were moved ... as I recall this is the original recipe I posted
I prefer making my own sausage gravy ... I start with 1 schlong each of Jimmy Dean regular and hot (or whatever other brand you prefer as long as 1 mild and 1 hot) ... brown until crumbly ... remove sausage from pan ... add 1 tablespoon garlic and 2 tablespoons butter ... stir over medium heat ... add 1 cup milk and stir until bubbly ... add 4 tablespoons flour and additional 1 and 1/2 cup milk ... salt and pepper to taste ... as gravy thickens, add sausage back in ... stir over low heat until thick and yummy ... serve over fresh biscuits (made however the hell you want)

I then top with some honey and a healthy dose of Tabasco Sauce
I have tried variations, like using venison sausage, but the basic recipe is the one I use the most ... and it is really good
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Otis Day wrote: Thu May 06, 2021 8:50 am Yogi, I love me some beer can chicken. I have not done it titty style yet. I use a dry rub inside and out. Let it sit over night and the next day. I will put herbs in the beer or pop can, whichever I am using. I have used the gas grill, smoker and oven and they have all turned out great. Really juicy.

Pizza on the grill has become a thing for me as well. I usually make a margherita pizza on the grill. I put a baking stone on the grill for 10-15 min and the temp maxed out. Make my own pizza sauce, use fresh basil and real mozz cheese. Damn good.
How do you make your pizza sauce? The secret to mine is fresh fennel sauteed at the beginning with garlic. It gives a much subtler flavor to me than dry fennel. I'll cut an onion in half also when I simmer it and then take it out. I also add italian parsley and dried oregano and a bit of thyme. If I'm cooking a Pan Pizza, I'll cook the italian sausage up first and use that oil as the base for my sauce.

If you've done beer can chicken, then you know how juicy it becomes. Wait until you try it Lemon/Lime/Orange Titty style. It's unreal.
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Nothing fancy for me on the sauce. Drain the juice from a can of chopped/cut tomatoes. Put that in a food processor. Once pureed, I had garlic, italian seasoning, oregano and some sugar. This is just no frills, quick sauce.
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anyone need an appetizer/snack that is tasty but certainly not health food? bacon wrapped pretzels

you need a package of regular pretzel rods (not the mini ones) and regular bacon (thick cut does not work for this)

wrap each pretzel rod with 1 slice of bacon being careful to go from end to end on the pretzel ... place on a baking sheet and put into a 350 degree oven ... check at the 15 minute mark to see how things are coming along and you'll find you need maybe 10 more minutes ... all depends on your oven ... remove from oven and place on paper towels to drain and cool ... serve with mustard of choice as a dipping sauce (I prefer spicy brown)
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Quick easy meal if you have some left over pulled pork, or you can make it just for this.

Warm up some tortillas. Fill with Monterey Jack Cheese (or something of your liking). Wrap like an enchilada. Pour green chili sauce over them. Now load the top with your pulled pork. Cover backing pan with foil. 350 covered for about 20 min. Uncover and bake for another 15-20.

Little spin on regular enchiladas.
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Otis Day wrote: Tue May 11, 2021 10:11 am Quick easy meal if you have some left over pulled pork, or you can make it just for this.

Warm up some tortillas. Fill with Monterey Jack Cheese (or something of your liking). Wrap like an enchilada. Pour green chili sauce over them. Now load the top with your pulled pork. Cover backing pan with foil. 350 covered for about 20 min. Uncover and bake for another 15-20.

Little spin on regular enchiladas.
that is always a good plan for any leftover meat and I do that a lot ... only difference with mine is I put the leftover meat inside the tortilla and top with jalapenos and cheese and then bake ... I'll have to try your method

that is the key to enjoying leftovers I think - create something new with them ... then you have the leftover as simply an ingredient to a fresh dish ... much more satisfying than simply nuking the leftovers
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I agree Boris. Leftover chicken usually becomes fajitas or barbecued chicken sandwiches. Left over roast about the same.

You know what else is really good. Grill extra hamburgers and with the extras use them for your taco meat. the smoky flavor just adds to the taste.
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Otis Day wrote: Tue May 11, 2021 3:58 pm I agree Boris. Leftover chicken usually becomes fajitas or barbecued chicken sandwiches. Left over roast about the same.

You know what else is really good. Grill extra hamburgers and with the extras use them for your taco meat. the smoky flavor just adds to the taste.
when grilling hot dogs do the same - grill extras ... then put them in a zip-loc freezer bag and freeze them ... when you thaw them later and warm them in the microwave, they taste like you just pulled them from the grill
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Yogi da Bear wrote: Wed May 05, 2021 11:49 am Here's a picture of Lemon Titty Chicken before cooking:

Lemon Titty Chicken.jpeg

Hence, you can understand the name.

You have to separate the skin at the neck. Add half a lemon (can use lime, Tangerine, or small orange) to each side of the breast (I usually zest the fruit I use to add to the dry rub). Dry rub your chicken.

A can of beer (with a couple of gulps taken out) goes into the butt(where my hand is). You can use ginger ale, or empty the beer and add wine, OJ, Limeaid, Hard Cider, Hard Lemonade, or whatever you want.

Stand the chicken up on the beer can on your grill, spreading the legs out to make it more stable. You can cook at low heat or higher. The higher the heat, the crispier the skin becomes. And yes you can smoke it. I usually cook it at 325 for about an hour, until I reach 260 internal temp on the chicken.

Sorry, I forgot to take a finished picture. I was pretty buzzed by that time. lol

And that was my feast fest this year.
I did some titty chicken yesterday. No lemons, so I used a clementine. The meat that was soaked in the clementine was kind of tart, not bad. I had used smokehouse maple rub and added that to the Dr Pepper. Pretty good meal. Had sweet potato fries and breaded green beans with it. The leftovers will now become chicken gravy.
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Been doing the bison burger thing lately:

This combo worked out great.

The burgers were:

About 1/3 to 1/2 pound per burger. Kept the seasoning simple. Just some black pepper and salt.
Cheddar cheese
Mushrooms sautéed in the skillet along with the bison.
Onion rings.
BBQ sauce

All on a toasted pretzel bun.
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Will be doing a pork butt on Friday. I will probably soak it in Coke for a day or two then season it the night before. Will smoke it.

Anyone have anything different, but simple, that they do with a pork butt?
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Otis Day wrote: Tue Jun 01, 2021 3:31 pm Will be doing a pork butt on Friday. I will probably soak it in Coke for a day or two then season it the night before. Will smoke it.

Anyone have anything different, but simple, that they do with a pork butt?
- Inject with that creole butter stuff a few hours before
- Slather outside with mustard and apply liberal amount of rub of choice about 30 minutes prior to putting on the smoker
- Put on the smoker at 225
- Wrap in foil at 170
- Pull from smoker at 205 (or when probe tender)
- Rest wrapped in cooler for at least an hour, preferably 2-3
- Enjoy
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A smoker is always something I've admired from afar.

No offense whatsoever. Just seems like a lot of work. Yet the food is supposed to be fantastic. I've had smoked fish and ribs before. The smoked trout was one of the best meals I've ever eaten.

Let us know how the pork shoulder or butt goes. When I've done these I've done them in the slow cooker in a variety of ways.

On my end here I did a homemade beef stew without flour to try it. Never again. It was really good, but not having the thickening agent hurt. My wife had a taste for cornbread so that's what I made with it.
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The Marshall Plan wrote: Tue Jun 01, 2021 5:43 pm A smoker is always something I've admired from afar.

No offense whatsoever. Just seems like a lot of work. Yet the food is supposed to be fantastic. I've had smoked fish and ribs before. The smoked trout was one of the best meals I've ever eaten.

Let us know how the pork shoulder or butt goes. When I've done these I've done them in the slow cooker in a variety of ways.

On my end here I did a homemade beef stew without flour to try it. Never again. It was really good, but not having the thickening agent hurt. My wife had a taste for cornbread so that's what I made with it.
Stick burners are a lot of work. But now that pellet smokers exist, it’s easy peasy. Set it where you want it and go to bed.
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I have a digital electric smoker and a pellet grill that can smoke as well. They are both good for different things and have pros and cons. Temp is more consistent in my digital electric vs the pellet grill, but I have to feed it chips every hour or so. Pellet grill has a little temp variability at the lowest smoking temps but it evens out.

I have had propane and charcoal smokers (a despised them both) and struggled a lot with maintaining temperature in the proper ranges.

For pork loins, butts, I have found the digital electric more consistent and easier to keep moisture but for a dryer smoke, (jerky, sticks, dry rub crusted with spritz) I have found the pellet grill superior.

I suck at ribs, but do a mean brisket and I love a dry brined, smoked prime rib which is our Christmas dinner every year.

Once you get the hang of it, smoking isn’t much more work or difficult than any other cooking method.
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I also have a digital electric. Pretty damn simple until the temp outside gets below 20. I have pretty much stuck to pork butts/shoulders. I have done mac n cheese, turkey, ham and tried a beef roast (didn't turn out as well as I wanted). A guy I know smokes his hamburgers. He said he is in no hurry to eat so he likes his best that way.
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southdakbearfan wrote: Wed Jun 02, 2021 11:16 am I have a digital electric smoker and a pellet grill that can smoke as well. They are both good for different things and have pros and cons. Temp is more consistent in my digital electric vs the pellet grill, but I have to feed it chips every hour or so. Pellet grill has a little temp variability at the lowest smoking temps but it evens out.

I have had propane and charcoal smokers (a despised them both) and struggled a lot with maintaining temperature in the proper ranges.

For pork loins, butts, I have found the digital electric more consistent and easier to keep moisture but for a dryer smoke, (jerky, sticks, dry rub crusted with spritz) I have found the pellet grill superior.

I suck at ribs, but do a mean brisket and I love a dry brined, smoked prime rib which is our Christmas dinner every year.

Once you get the hang of it, smoking isn’t much more work or difficult than any other cooking method.
Ribs in a crock pot turn out great.

Put the ribs in. Immerse in water and season.

4 hour low. Then drain the water. Save the water for homemade soup, stew, biscuits, dumplings or gravy.

Cover the ribs in BBQ sauce. 4 hour low again.

They fall apart when you serve them. It's great.

I've never had luck with the Coca Cola or Dr. Pepper ribs though.
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The Marshall Plan wrote: Tue Jun 01, 2021 5:43 pm A smoker is always something I've admired from afar.

No offense whatsoever. Just seems like a lot of work. Yet the food is supposed to be fantastic. I've had smoked fish and ribs before. The smoked trout was one of the best meals I've ever eaten.
you can do high quality smoking on a standard charcoal grill ... need to use indirect heat and the wood chips of your choice
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Just did some ribs Monday.
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those look tasty ... if I didn't know better, I'd swear you broke into my backyard and stole them off my grill on Sunday :toast:
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Well, I soaked my butt in some Dr Pepper for about 4 hrs. Then did the mustard, dry rub thing. Put on at approximately 930 last night. Used some apple wood chips. Made sure to add chips on the hr for the first 3 hrs. Went to bed about 1a. Got up at 6a. Sprayed the butt down on the hr for the next 2 hrs. Added a little more wood chips for a last little bit of smoke.

Took off and wrapped in foil (have never done this method). I just put it in the crock pot, not turned on. After about 2 hrs, pulled the pork and kept in crock pot on warm setting. The family loved it so that is all that matters. Toasted a bun. added a little Cookies Original BBQ sauce, pickles and some cheddar cheese. HIt the spot. Thanks of some of the suggestions guys.
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Boris13c wrote: Wed Jun 02, 2021 5:10 pm
The Marshall Plan wrote: Tue Jun 01, 2021 5:43 pm A smoker is always something I've admired from afar.

No offense whatsoever. Just seems like a lot of work. Yet the food is supposed to be fantastic. I've had smoked fish and ribs before. The smoked trout was one of the best meals I've ever eaten.
you can do high quality smoking on a standard charcoal grill ... need to use indirect heat and the wood chips of your choice
So super dumb question, but you're saying I could get a webber kettle and smoke meat? I know they have the rail things for indirect heat. When you add more chips don't you lose all the smoke? Or it doesn't matter? I really want to get a kettle. Or my dream is a big green egg. But I want to try smoking. I'm trying to figure out what to get next. But I do want to try smoking meat but if I can kill two birds with one stone that would be awesome. And then I can smoke them.
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IE wrote: Tue Jul 06, 2021 4:05 pm
Boris13c wrote: Wed Jun 02, 2021 5:10 pm

you can do high quality smoking on a standard charcoal grill ... need to use indirect heat and the wood chips of your choice
So super dumb question, but you're saying I could get a webber kettle and smoke meat? I know they have the rail things for indirect heat. When you add more chips don't you lose all the smoke? Or it doesn't matter? I really want to get a kettle. Or my dream is a big green egg. But I want to try smoking. I'm trying to figure out what to get next. But I do want to try smoking meat but if I can kill two birds with one stone that would be awesome. And then I can smoke them.
Yeah man, just get the coals going, add wood chunks (better than chips), get the smoke going and let it do it's thing. Webber style grills are pretty good for stuff that doesn't take long to smoke. Ribs, brisket flats, chickens, salmon, sausages...stuff that takes no more than 5 or 6 hours.

Here's a good vidja.


Temp control is kind of a pain though.
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wab wrote: Wed Jul 07, 2021 9:35 am
IE wrote: Tue Jul 06, 2021 4:05 pm

So super dumb question, but you're saying I could get a webber kettle and smoke meat? I know they have the rail things for indirect heat. When you add more chips don't you lose all the smoke? Or it doesn't matter? I really want to get a kettle. Or my dream is a big green egg. But I want to try smoking. I'm trying to figure out what to get next. But I do want to try smoking meat but if I can kill two birds with one stone that would be awesome. And then I can smoke them.
Yeah man, just get the coals going, add wood chunks (better than chips), get the smoke going and let it do it's thing. Webber style grills are pretty good for stuff that doesn't take long to smoke. Ribs, brisket flats, chickens, salmon, sausages...stuff that takes no more than 5 or 6 hours.

Here's a good vidja.


Temp control is kind of a pain though.

wab's answer pretty much covered it, but yes, you can successfully and wonderfully smoke meat products on a standard Weber charcoal grill ... that is a pretty good video wab posted

the important difference between smoking on a Weber and using actual smokers is the Weber is not set it and forget it ... you have to check on the coals and wood chips/chunks and add more of each along the way during your smoking process ... so it takes a bit more attention, but the results are worth it
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Snake your coals it's super easy and controlled.

https://www.popularmechanics.com/home/h ... ke-method/
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mmmc_35 wrote: Thu Jul 15, 2021 8:11 am Snake your coals it's super easy and controlled.

https://www.popularmechanics.com/home/h ... ke-method/
That is perfect - thanks! Makes total sense.
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