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****Official Food/Recipe Thread*****

Hantlers

Hantlers

Well-Known Member
PKM's pizza tread made me want to start this. I'll start it off with my pizza recipe and try to add some more later. All of you peeps should add your favorite recipes and stuff. This should be a great thread with summer just starting.


Step 1: Buy a crust. Thin or regular, it doesn't matter. You can make your own if you want, but I'm too lazy to do that.

Step 2: Make my sauce. It's freaking awesome. Recipe below:


Get a bowl, fill 1/2 to 3/4 of it with Stubbs Original BBQ Sauce

Fill the rest with ketchup

2 Tablespoons of brown sugar

2 drops of liquid smoke

Dash of celery salt

Cayenne/Red pepper to taste

1 shot of Jameson Whiskey (add more depending on how much sauce you're making)


This stuff is great, the Jameson gives it a really smooth taste and the pepper gives it a little kick. Add everything to taste and experiment a little with it, it's really good so give it a shot.

Step 3: Spread sauce on crust. I like to put a lot on, but it's your call.

Step 4: Put cheese all over sauce, I prefer parmesan or mozzarella, but it's your call. I like to completely cover the sauce with cheese. Mmmm cheese.

Step 5: Get a chicken breast, grill it, slice it up, put it on the pizza.

Step 6: Put on some green peppers, some pineapple, anything else you think sounds good.

Step 7: Put some more cheese on, just a light spread over your toppings.

Step 8: This is key. Lightly sprinkle garlic salt on the crust, only on the crust. It makes it delicious.

Step 9: Cook pizza. Crust package should have directions.

Step 10: Eat and enjoy.
 
Papa Dal's Steak BBQ recipe

1) Open package of steaks that you bought at local grocer
2) sprinkle salt on aforementioned steaks
3) sprinkle pepper on aforementioned steaks
4) put on BBQ, turn once.



The only recipe that any man will ever need to know.
 
dalamon said:
1) Open package of steaks that you bought at local grocer
2) sprinkle salt on aforementioned steaks
3) sprinkle pepper on aforementioned steaks
4) put on BBQ, turn once.



The only recipe that any man will ever need to know.
Click to expand...

If you don't eat your steak medium-rare.....you're a worthless human being.
 
Ingredients needed : Sugar, Water, Koolaid

Tools needed: Spoon, Jug and ice cube tray

Dump koolaid powder into jug. Dump as much sugar as you want into a jug. Add as much water as you want into jug. Stir.

pour into icecube trays. set icecube tray in freezer.

mmmmmm good.
 
dalamon said:
Sorry d00d, I like mine medium.


If you cheer for Duke, you're a worthless human being. :p
Click to expand...


Dalamon I do not neg rep but i swear to god I have never been closer. Stop wasting good steaks you sombich!!!
 
I like my steaks on the rare side of medium-rare.

My wife likes her steak done, done, done .. and then sends it back to the kitchen twice more .. until it's literally the size of a playing card .. then asks for ketchup. NO hyperbole.

I no longer take her to a steak house .. ever.
 
PKM said:
I like my steaks on the rare side of medium-rare.

My wife likes her steak done, done, done .. and then sends it back to the kitchen twice more .. until it's literally the size of a playing card .. then asks for ketchup. NO hyperbole.

I no longer take her to a steak house .. ever.
Click to expand...

I'm not even joking when I say that I couldn't be with a woman like that. That's just a waste of a good steak.


Also you like my steaks how I like mine. I got one of those infrared grills so I grill 'em about 3 minutes each sides, it gets it a nice crust but it's still rare to medium-rare on the inside. Just perfect.
 
I would put my recipe of Swedish Meatballs on here but my sister (that dirty whore) took it. Those things are on the otherside of godly.

Fell free to make sexual inuendo/jokes.
 
Hantlers said:
I'm not even joking when I say that I couldn't be with a woman like that. That's just a waste of a good steak.


Also you like my steaks how I like mine. I got one of those infrared grills so I grill 'em about 3 minutes each sides, it gets it a nice crust but it's still rare to medium-rare on the inside. Just perfect.
Click to expand...

I don't buy her steaks. I won't even grill one for her at home. No kidding.
 
Anyways, back to recipes. I'm going to post these one by one because I'm a post whore.


MAC & CHEESE
14 oz of macaroni
14 oz shredded mild cheddar
6 oz monterey jack
8 oz smoked gouda (cut in small cubes)
2 tbs plus 1 tsp of flour
3 tsp dry mustard
1 tsp ground pepper
1 tsp salt
3/4 tsp nutmeg
3/4 tsp cayenne pepper
2/3 cup of sour cream
2 eggs, lightly beaten
1.5 cups of half and half
1.5 cups of heavy cream
1 tbs worcestershire

1. Heat oven to 350
2. Boil pasta. Cook until slightly below al dente. Put in a large bowl and stir in 10-12 oz of cheddar, monterey jack, and the smoked gouda.
3. Combine salt, flour, mustard, pepper, nutmeg and cayenne in a large bowl. Whisk in sour cream and eggs until smooth. Whisk in half and half, cream, worcestershire.
4. Pour this wet mix over the pasta mix and stir to combine.
5. Grease or spray a 9x13 baking dish, pour in mix and cover with remaining cheese.
6. Bake until set around edges, although still a tad loose in the center, about 30 minutes
 
BUFFALO CHICKEN DIP

2 8oz packages of cream cheese
1 cup blue cheese dressing
3/4-1 cup of Monterey Jack Cheese
1 package of fresh chives, finely chopped
1 cup Franks Red Hot Sauce Original
3 tablespoons butter
8 cloves chopped garlic
2 lbs boneless chicken breasts, baked and shredded

Preheat oven to 375 degrees

1. Bake chicken breasts and shred with fork
2. Saute garlic. Add chicken and red hot
3. Layer into shallow 9x13 pan.
4. Melt cream cheese in pan. Add blue cheese. Add chives/green onions. Pour over chicken mixture.
5. Bake for 20 minutes. Add shredded cheese and bake until melted.

You can switch the chicken breast with canned chicken if you want, but it won't be as good. This is a money dip.
 
Pulled Pork Reciple



1 whole Boston butt or Shoulder Roast

Dry Rub

1 tbsp ground cumin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp cayenne pepper

1 tbsp salt

1 tbsp ground pepper

1 tbsp paprika

1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution

1/2 cup salt

1/2 cup brown sugar

2 qts cold water

2 bay leaves

3 tbsp dry rub mix



Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.



Pork shoulder preparation:



Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan covered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily.
 
lol young rednecks talking up "medium-rare" like you talk up "black coffee" and how "real men swallow Copenhagen"
 
This one is a little odd, but it tastes good and it's really easy to make.

Kielbasa and Sauerkraut Medley

Ingredients

8 ounce(s) reduced-fat turkey kielbasa, cut diagonally into 1/2-inch-thick slices
12 ounce(s) red potatoes, cut into 1-inch chunks
2 cup(s) (about half 10-ounce bag) shredded carrots
1 bag(s) (16 ounces) sauerkraut, rinsed and drained
2 Golden Delicious apples, unpeeled, cored, and cut into 1/2-inch chunks
Directions

Heat nonstick 12-inch skillet over medium-high heat until hot. Add kielbasa and cook 3 to 4 minutes or until golden, stirring occasionally.
Add potatoes, carrots, sauerkraut, apples, and 1/3 cup water; heat to boiling. Reduce heat to medium-low; cover and simmer 18 to 20 minutes or until potatoes are fork-tender.
 
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