I thought it was chili powder ingredient.....but didn't know...Never have put it on a steak....but you get the idea.


this Raspberry Dressing is awesome on Pork Chops....I'm interested to see what it does with a couple of hours on a chicken.

yes, chili powder too - but a little cumin is good too.

I bet that raspberry dressing will be good on the chix - they also say that you can add stuff like blackberry brandy in the beer can and it will flavor the meat - ever try that?

I would recommend that Emeril's Chicken Rub. Just did that a few weeks ago (BUB chicken with that rub on it and on the inside of it). it is good. he makes all kinds of spice rubs, as I am sure there will be plenty to choose from.

while I hate watching Emeril - I will recommend that chicken rub - good stuff.

BAM

I haven't added Brandy, but I am starting to use Apple Juice instead of beer on the apple-honey chicken...anything acidic does pretty much the same thing.


I guess I could add to that, and suggest the Grilled Apples that I do as a desert with that.

Chop apples, place on foil....season with cinnemon and brown sugar........roll and put on grill last 10-15 minutes meat cooks. Good stuff.

Roy,

I STRONGLY recommend this book:

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas

http://www.baron-of-bbq.com/Books.htm

Here's another Jalapeno Recipe.

Armadillo Eggs:

30 large fresh jalapenos
1 pound ground italian sausage (browned)
1-2 packages bacon, or approx 1 slice per pepper
1 package finely shredded colby jack
Toothpicks

Cut tops off of jalapenos and clean out seeds (a grapefruit knife works well). You can also make a slice down one side to get to the seeds, but I prefer to go in through the top (makes a cleaner package). Rinse out inside or peppers. If you get out all of the seeds, and rinse them well, it will remove a lot of the heat of the jalapeno, making them something that everyone can enjoy.

Brown and drain italian sausage, then cool. Once meat is cool enough to not melt the cheese mix in about 1/2-1 cup of the shredded colby jack.

Stuff peppers with meat and cheese mix, then wrap with a bacon slice, covering opening. Hold bacon on pepper with a toothpick.

Refrigate for later or toss on the grill.

These require a bit of prep time, but can be made a day or two in advance and refrigerated. They are excellent snacks/appetizers because they grill quickly. They only have to cook long enough to cook the bacon.

For anyone that thinks these sound good, they are a staple of my gameday tailgate, and I hope to cook a bunch for the game when the Planet gets together. :thumb:

Grilled pineapple MMMMMMMMMMMMMMMMM slice a cored pineapple ,dip in coconut milk, sprinkle with cinnamon, then grill (using a grill pan ) for about 3-4 min. serve with a scoop of ice cream. A+ :drool:

OPOSSUM*AND*SWEET*POTATOES
1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. *Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.


SQUIRRELS*IN*A*CLAY*POT
1 t. ground savory
1 t. dried marjoram
1 t. dried thyme
1 T. coarse salt
Freshly ground pepper
2 squirrels (about 1 lb. each), cut into 8 to 10 pieces each
2 large onions, chopped
3 oz. country ham with some fat, cut into strips
1 T. sweet butter
1/3 C. red wine

Preheat oven to 450 F. Crush herbs together along with coarse salt and add about 8 turns of pepper grinder, then rub pieces of squirrel thoroughly with mixture. [Ewww!] Place onion in the bottom of a pre-soaked 4-quart clay pot, put squirrel pieces on top, and then strew ham strips over. Dot with butter and cover with the clay top. Bake for 1 hour and 40 minutes. Remove and add wine, then bake, covered, for a final 20 minutes. Makes 3 to 4 servings.


SQUIRREL*SUPREME
2 small Squirrels
Seasoned salt
2 sl Salt pork, rendered
1 lg Can Pineapple chunks
1 Lemon (use juice only)
1/2 t Nutmeg
Juice from Pineapple
2 c Chicken stock
1 md Onion

Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.


MOOSE*RUMP*ROAST
6 lb Moose rump roast
4 T Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 t.Garlic powder
1/2 c Red wine
1 c Water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.


BANANA*WORM*BREAD
1/2 C shortening
3/4 C sugar
2 bananas, mashed
2 C flour
1 t soda
1 t salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms

Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.


IGUANA*STEW
1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 t Achiote Oil
1 pn Pepper
Salt -- To Taste

Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. [I didn't write this, folks.] Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.


FRENCH*FRIED*SKUNK
2 Skunks, skinned and cleaned
1 T Salt
Water to cover
2 c Bear fat or lard
2 Egg yolks, beaten
3 c Milk or cream
1 1/2 c Flour
1/2 ts Salt
2 tb Baking powder

Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn't write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.


[b]INDIAN [sic] BAKED*RACCOON[b]
Remove skin and inner parts of raccoon, singe over fire and wash. Then parboil for 1 hour. Place in roaster in about 3" of hot water. Add 1 carrot, apple, and onion. Bake until tender.


CATTAILS*ON*THE*COB
Owners of Manx cats are exempt from making this recipe!

Young cattail spikes
Water
Butter
This is simple. Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob.

I started messing with my spices about a year ago....One thing you can do with Cumin is mix it with some Mayo for a really god artichoke dip or sprinkle a little on seafood - pasta..I also like to use basil or thyme on my hashbrowns...

One reason I got into spices is they won't burn like pepper....

If you have a cooler and full of ice this is so easy and sooooo good.

Go buy a gramcracker pie crust........vanilla ice cream.......choc sauce, carmel sauce, strawberry, etc and pecans.

Set the ice cream out let it melt fairly well, pour into pie shell. Place lid back over it and freeze. When you take it out pour whatever sauce you want on top and top with pecans. Easy and very yummy!

Okay, I'm not sure you're actually aware of this, but www.chefsplanet.com is a completely different site.