Just Recipes

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Comment by Richard Jones on February 6, 2010 at 11:24pm

Here is a recipe I saw on Camp cookin with C. Dubbs. I could not believe it when this was prepared. But I have to say my curiosity got the best of me and had to try it. If you like prime rib you will love this one.

1 - 4-5 lb prime rib
1 bag of ice cream salt
large cast iron dutch oven

Season prime rib with your seasoning. Then place one inch of salt in bottom of dutch. put in prime rib and cover all sides and top with remaining salt to approx one inch on top of prime rib. place 8-9 charcoal briquets that are gray and heated well under the dutch then place lid on and give a twist so it seals. Then place 8-9 charcoal briquets on top. Allow to cook for 4 hours and enjoy.

Comment by Marty Palmer on December 11, 2009 at 12:00am

Lon,
I have made this salad many times but, I have never taken a picture. I will have to get the camera out next time.

Comment by Lon Colvin on December 10, 2009 at 10:56am

Marty, Youor BBQ pasta sounds great, how about putting a picture up of it?

Comment by Marty Palmer on December 9, 2009 at 9:55pm

BBQ PASTA SALAD



Ingredients
1 pound fusilli pasta
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup BBQ Sauce
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 whole scallions, sliced thin
8 ounces pulled pork
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Directions
Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.

In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.

Comment by Ed Berman on October 12, 2009 at 10:28am

Here's the rub;
Creole seasoning

Use this as a base seasoning, and build upon it in your dish.
Some versions of Creole seasoning blend contain salt -- I don't do that,. If you insist on this blend being salty start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika
• 1 teaspoon cumin
• 1 teaspoon cinnamon
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well.

Here's the pulled pork;
Prep Time: 10 min
Cook Time: 10 hrs
Serves: 8 to 10 servings


Ingredients
• 1 (5 to 7-pound) Boston pork butt, bone in
• 3/4 cup seasoning rub Directions above
Preheat the oven or smoker to 225 degrees F.
Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling.
If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart.
To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw.

Comment by Van Willing on October 8, 2009 at 1:28pm

I cook a beer can chicken with a twist. Instead of using beer I cook my chicken with "Country Time Lemonade". I coat the inside and the outside of the chicken with lemon pepper and also add about one tablesppon of lemon pepper in the can with the lemonade. Everybody that had my lemonade can chicken really liked it.

Comment by Lon Colvin on October 6, 2009 at 8:49am

Randy, That sounds great! I'm going camping this weekend and I'm going to try it.

Comment by Randy Middleton on October 4, 2009 at 10:51pm

I forgot one thing
2 Tablespoons of freshly grated ginger

Comment by Randy Middleton on October 4, 2009 at 10:48pm

Here's a recipe I found on cooks.com. I tried it tonight and it is awsome!
Cajun Bourbon Chicken
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 teaspoon paprika
pinch red pepper flakes ( I used 3 )
1 Tablespoon molasses
3 cloves garlic, smashed ( I used 5 )
1 1/2 teaspoons each onion and garlic powder
6 chicken hind quarters

Marinate chicken for 6 to 12 hrs and bbq. I slow cooked mine at about 250 for an hr. and then finished it over the heat. It was very good.

Comment by Lon Colvin on September 8, 2009 at 11:44am

I guess I need to read over my posts......meant to say my WIFE..hahaha

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