liquid smoke?ROFL

Wow how did I miss this thread you guys have some pretty good recipes that I am going to try

It's been dug up from the grave.

Smoked Pork Butt

Mix salt, pepper, oregano, season salt and garlic/parsley blend (california blend) in a coffee filter. Pour water in the filter then carefully lift filter to get only the liquid from the mix. Inject the butt approximately every two inches or so. Then I top the butt with some season salt and black pepper to make a fine cap.

Now I have a wood pellet grill, so I can only give you approximate temps...

Cook around 300-350 for 3 hours, then I cover it with foil (which is probably unnecessary) and smoke it (around 160-210) for about 4 hours or until I actually remember that I was cooking something, or the alcohol I've been drinking has made me hungry.

You can make pulled pork sandwiches with this or you can smoke for less time and actually cut these up like a prime rib.


I injected a prime rib for the superbowl, but used some seasonings I got with my grill, so I really don't know what the hell was in them. I did the coffee filter thing to make a brine to inject with, then I made a thick paste with another seasoning and put a heavy cap on it. It was 18 lbs, and cold as hell outside so I would say I ended up cooking it around 300 average for just over 7 hours and an internal temp of around 160. It came out juicy and probably medium.


I'm sure you all appreciate the extremely specific recipies I've just given. :banghead:

For a tri tip get about a half ton of garlic. Take a paring knive and start poking slits into the meat (deep enough to lodge pc's of garlic into it), stick your finger into the slit to open it up for the garlic and start stuffing. At least 40 pc's of garlic should be used (more's the better, if you like garlic).

Coat outside with olive oil then sprinkle with sea salt and coarse fresh ground pepper.

Use lump char. and hickory (never ever use that crap brush from texas).

Simple Alfredo Sauce
 

<b>Simple Alfredo Sauce</b>

1 Stick Butter
1 package Philadelphia Cream Cheese
½ pint half and half
½ cup parmesan cheese
1 tablespoon garlic salt roughly
1 teaspoon of salt roughly
dash or 2 of black pepper


Melt butter and cream cheese in a sauce pan over low to medium heat until thoroughly mixed together. (I like to leave the butter and cream cheese out for a couple of hours before cooking – near room temperature)

Over low to medium heat, stir in garlic (I really like Garlic, this could be a little much for some, a teaspoon may be enough), half and half, parmesan cheese , salt and pepper. Continue stirring of about 5 minutes.

Prepare ½ lb of pasta noodles

Ready to serve

Variations: Add grilled chicken, steak or shrimp

Meal in less than 15 minutes.

If you're just starting out, here's a good pork butt recipe:

http://www.virtualweberbullet.com/pork2.html

Browse the sight, they have lots to offer. It's the Weber Bullet Smoker sight, but their recipes work on any smoker.

Bonesless Beef Round Steak
 

Anyone have a good grilling or oven recipe for Beef Round Steak. I have cooked plenty of times with garlic, onion, salt and pepper wrapped and placed in oven or on grill. Looking for something different.

I gotta get my Traeger this year.

http://www.traegerindustries.com/grill1.htm#1

I've never been a big alfredo fan, but the cream cheese sounds interesting...I'm going to try this...

Asparagus wrapped in prociutto grilled. Drizzle with a little high end olive oil, and balsamic vinegar topped with parmesan cheese. Season to taste.


Almost forgot about that till you mentioned the breadstick thing. BTW this was VERY popular the Superbowl before last.

Anyone have a good jambalya recipe?

Let someone else cook it :p