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prfesser

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Knoth’s Barbecue Sauce (makes 2 quarts)

Our favorite BBQ sauce. Plain ketchup-based sauces pall after a while. Every spring for 30 years we visited Knoth’s BBQ and bought a case. After many abortive attempts to duplicate it, we succeeded! (sorta... we finally found it on the web…)

2½ cups sugar
1¼ cups ketchup
1 cup yellow mustard
1 teaspoon ground red pepper (for hot sauce, optional)
1½ teaspoons black pepper
1 tablespoon salt
½ cup (1 stick) butter
Cider vinegar
¼ cup cornstarch in ½ cup water


Combine sugar, ketchup, mustard, red pepper, black pepper, salt, and butter. Stir until the sugar is (mostly) dissolved, then add enough vinegar to make 2 quarts. Bring to a boil, then turn down to a simmer for an hour, stirring occasionally. Return to a boil, and add corn starch mixture, stirring constantly. Boil for 1-2 minutes until thickened. Keeps well in the refrigerator.
 
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Greg Furtman

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Knoth’s Barbecue Sauce (makes 2 quarts)

Our favorite BBQ sauce. Plain ketchup-based sauces pall after a while. Every spring for 30 years we visited Knoth’s BBQ and bought a case. After many abortive attempts to duplicate it, we succeeded! (sorta... we finally found it on the web…)

2½ cups sugar
1¼ cups ketchup
1 cup yellow mustard
1 teaspoon ground red pepper (for hot sauce, optional)
1½ teaspoons black pepper
1 tablespoon salt
½ cup (1 stick) butter
Cider vinegar
¼ cup cornstarch in ½ cup water


Combine sugar, ketchup, mustard, red pepper, black pepper, water, salt, and butter. Stir until the sugar is (mostly) dissolved, then add enough vinegar to make 2 quarts. Bring to a boil, then turn down to a simmer for an hour, stirring occasionally. Return to a boil, and add corn starch mixture, stirring constantly. Boil for 1-2 minutes until thickened. Keeps well in the refrigerator.
@prfesser How much water do you add at the beginning? I think you left it out.
 

NateB

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I have a rack of ribs almost ready to go on the gas grill with some wood chips to give a little smoke flavor. It is 35 degrees outside and I didn't want to fuss with the smoker, so I'm going the super simple route.

Rub was mixed up from pantry staples
3 tablespoons paprika (hot smoked and sweet mixed)
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper powder
1/2 teaspoon ground cumin

I used about 1/3 of the rub for 1 rack of spareribs, trimmed St Louis style.

After trimming the silverskin, from the ribs, dry them with a paper towel. Coat them with something to allow the rub to stick. I used yellow mustard, but a little oil works just as well.

Apply the rub liberally. Put the ribs on a sheet or baking pan, wrap with plastic and allow to sit for an hour in the fridge.

Next, wrap up some wood chips in foil to make a pouch. I had Cherry on hand, Apple is good too. Poke holes on the top of the pouch and place it with the holes up on one burner. Light the grill and adjust the heat on the single burner to keep it between 250-275 degrees F.

Once the grill is warm, put the ribs as far away from the heat as possible. My burners are arranged left to right, so I usually cut the slab in half and put the pieces on far end.

Smoke until they're done. Plan 4-5 hours.This is the hard part. It is hard to cook ribs by temperature like you would a thicker cut of meat. I like them to have some chew and not quite "fall off the bone" tender. I watch the bones start to pull away from the meat and stick out a little bit. You can also lift one end with tongs and see if it bends without breaking. The bend test is also subjective.

If you like ribs glazed, try to catch them 30 minutes before they are done and brush them with your favorite red barbecue sauce. I usually make my own KC style sauce, today I'm using a bottle from the store. After 30 minutes on the low heat, brush with sauce again and crank up all the burners to high and grill each side just long enough set the sauce and make a few black spots. Be careful not to burn the sugary sauce and spoil your hard work.

Trial and error is the best teacher, and you can eat your mistakes. Your mistakes may not be better than a good smokehouse, but they'll still be better than a chain restaurant with a catchy jingle.

Maybe next time when the weather is better, I'll make a slab with my scratch made sauce, proper smoker, and a batch of my smoked jalapeno popper macaroni and cheese.
 

Hardline

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Maybe next time when the weather is better, I'll make a slab with my scratch made sauce, proper smoker, and a batch of my smoked jalapeno popper macaroni and cheese.
That's a recipe I want to see!
 

KILTED COWBOY

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My ribs are done in a similar fashion. Except in a smoker.
Use favorite dry rub, yours looks great. I smoke for about 2 hours. Hickory.
Then i wrap the racks on HD tin foil with some apple juice in it. seal it tight for another few hours until the meat starts to pull away from the bone.
Then I transfer the wood coals to the meat side of my smoker, put the ribs under the direct heat to tighten them up a bit.
Sometimes I will slather them with a sauce and caramelize it a bit also.
 

NateB

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I usually use a smoker too, but I have a hard time keeping the right temperature when it is chilly. The gas grill holds the low heat better with no fuss, so it is my go-to when it is cold.

For the Smoked Jalapeno Mac and Cheese:

Ingredients:
2 Poblano Peppers
1-3 Jalapeno Peppers, to taste, or Serrano if you want it hotter.
8 oz Thick Cut Bacon
Favorite BBQ Rub for Pork

1 lb pasta (elbow macaroni, shells, or something similar)
4 Tablespoons Butter
4 Tablespoons Flour
1 Teaspoon Dry Mustard
Black Pepper
1/4 Teaspoon Ground Cayenne Pepper
3/4 Cup Milk
8-10 oz shredded White Cheddar cheese or a blend of cheddar and Monterey Jack
8 oz Cream Cheese

Panko
Smoked Paprika
Shredded White Cheddar

--‐---------

1. Start coals for a medium fire.
Boil salted water for the pasta

2. Grill the peppers whole, turning frequently until the skin is charred and blistered. When the peppers are done, place the poblanos in a paper bag to steam, this helps you remove the skin. I usually leave the skin on the Jalapeno, it is thinner easier to eat. You can eat the poblano skins if it doesn't bother you.

3. Sprinkle your favorite rub on the bacon. Carefully cook over the grill until it is done. If you cook it directly on the grate, it will flare up and you will have to manage the flames. If this is a problem, use a cast iron pan or griddle on the grill.

Boil the pasta until it is Al Dente. Drain and reserve some of the pasta water.

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4. Remove the skin from the peppers and chop coarsely. If you want it less spicy, remove the seeds. Chop the bacon and set aside.

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5. In a large saucepan over medium heat, make a roux out of the butter and flour. Stir often, don't allow it to burn or turn brown. Add the dry mustard, black pepper, and cayenne. Stir until combined. Stir in the milk and bring to a low simmer. Add the cheeses and stir until it is melted and smooth. Once the sauce is smooth, fold in the chopped peppers, bacon, and cooked pasta. If the sauce is too thick, use the reserved pasta water or more milk to thin it out.

6. Place the pasta and sauce into a disposable grill pan. Top with panko, more shredded cheese, and the smoked paprika. Place the pan on the grill or smoker and cook until the sauce is bubbly and the topping slightly browned. I often do this with my kettle grill setup for indirect heat and cook something else with it. Wings shown in the picture.

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cavecentral

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I seen the title and thought this was going to be in the research forum.
 
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Cl(VII)

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I usually use a smoker too, but I have a hard time keeping the right temperature when it is chilly. The gas grill holds the low heat better with no fuss, so it is my go-to when it is cold.

For the Smoked Jalapeno Mac and Cheese:
...
Now that is comfort food of the highest order. That sounds freakin incredible. Should be mostly adaptable to indoor cooking methods also. Add a few Crestor sprinkles, and you may even live through eating it...just as comfort food is supposed to be.
 

Cl(VII)

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Me too. My mind instantly rushed to "The Anarchist's Cookbook."
Come on, every organic chemist can cook, and Nate gave us JACS worthy supporting information, none of that Tet Lett ambiguous prep here.
 
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NateB

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Now that is comfort food of the highest order. That sounds freakin incredible. Should be mostly adaptable to indoor cooking methods also. Add a few Crestor sprinkles, and you may even live through eating it...just as comfort food is supposed to be.
I make this maybe once or twice a year. We always have a good spread for a family party of the 4th of July.

Come on, every organic chemist can cook, and Nate gave us JACS worthy supporting information, none of that Tet Lett ambiguous prep here.
Anyone here who has been to PGI or similar events can attest to the various mixtures these groups can mix up. We have never been short on food and entertainment.
 

prfesser

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Reduced-calorie-reduced-fat herbed cream cheese

2 8-oz pkg cream cheese, softened at room temperature (I use one Neufchatel and one fat-free)
3 green onions, chopped
3-4 cloves garlic, minced
1 tsp dill weed
1/2 tsp salt (opt)
1/4 tsp pepper

Everything in the food processor except the salt. Process til smooth (bits of onion are still visible). Taste, add salt only if it needs it. Allow to stand overnight in fridge for flavors to meld.
Just finished a batch and it will go on my breakfast bagel tomorrow morning. You can use full-fat cream cheese but I don't find it necessary, it's plenty flavorful with this recipe. However, it does lose some flavor and richness if only fat-free cream cheese is used.

Best -- Terry
 

kuririn

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I'm not much of a cook, but I'm good at making the easy stuff with a slow cooker.
Pics coming this evening.
Remember,
 

PatD

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Somebody in another thread said they couldn't find Bisquick. This is what I use.
Bisquick mix recipe.
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening, cubed I usually throw it in the fridge to solidify it more
Easiest is a food processor but it can be done by hand pretty easy.
Mix the dry ingredients together. About 15-20 seconds in a food processor
Put the shortening in and pulse until it looks like coarse cornmeal.
Store it in the fridge. Without the chemicals in Bisquick it will go rancid at room temp. Good for 3-4 months, we use it quicker than that.
Personally for making biscuits etc I replace the shortening with lard. Mo betta. :)
 

kuririn

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Slow cooker beef stew
The direc... er, recipe
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Put 'em in the slow cooker, set on high for four hours, build some rockets.
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About 3 1/2 hours later, stir the pot.
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Start some rice cooking in the rice cooker, half hour later.....
Voila!
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Slow cookers rock! (Cuz they give me more time to build rockets).
Laters.
 

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TSMILLER

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I made this for the wife and one of her gatherings. Everyone keeps asking me to make it again.
MUSHROOM RISOTTO

3 tablespoons olive oil, divided
1LB white mushrooms, thinly sliced
1LB cremini mushrooms, thinly sliced
3 shallots, diced
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup butter
6 cups low-sodium chicken broth

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.

Heat chicken broth to just about boiling, keep hot!

Heat the remaining tablespoon olive oil in the skillet over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.

Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.

Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper.
 

NateB

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GREAT idea for a thread, folks.

Here's one from me, and like many of the entrants so far this one is total comfort food. It's an oven-roasted Boston Butt (pork shoulder) with a peach sauce. If you make this don't skip the sauce! It totally makes the dish... I usually double up the sauce 'cuz it's sooo good.

https://www.cooksillustrated.com/videos/1685-slow-roasted-pork-shoulder-with-peach-sauce
That looks great. I am a huge fan of Cooks Illustrated along with their other publications. I get most of my recipes from them, Serious Eats, AmazingRiba.com, or Alton Brown which all have similar approaches to cooking and explain why recipes work.
 

jsdemar

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Concoction by Joel Rogers, home-grown ghost peppers and other good stuff.
Brand concept by John DeMar. :cheers:

 

prfesser

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Real Pancakes (mixes are just barely easier than scratch, and simply are not as good)

2 Tbsp butter
1 egg
2 Tbsp sugar
1/4 tsp salt
1 1/4 c. all-purpose flour
1 Tbsp. baking powder
1 c. milk
1 tsp vanilla or other flavoring (opt)

40 years ago SWMBO turned up her nose at my Aunt Jemima mix pancakes, and made these. I've not had mix pancakes since.
In a bowl melt the butter (just barely melted) in the microwave. Add egg, sugar, and salt, beat until smooth (whaddaya mean, you don't have a flat whisk?!?) Blend in milk and any flavoring you like (coconut is my go-to). Sift flour and baking powder together (okay, I confess that I don't do this) and add to the liquid mixture (I know, some say add liquid to solids but I don't care). Beat only til almost smooth, there will be small lumps. Add more milk for a thinner consistency. Bake portions 1/4 - 3/4 cup or as you like, on a medium-high griddle. Flip when edges are slightly dry. Syrup ain't the only topping, folks. Try any kind of jam you like, peanut butter, honey, sprinkled with brown or powdered sugar, whatever.

Pancakes are baked, not fried. The griddle or pan is prepared by rubbing a piece of bacon over its surface, or spreading a half-teaspoon or less of butter over it. Just enough to make it nonstick and add a bit of flavor.

Oh, for buttermilk pancakes, which are well worth getting buttermilk for: change baking powder to 1 tsp, add 1/2 tsp. baking soda to the flour, use 1 1/4 c. buttermilk. It makes a pretty thick batter.
 

Cl(VII)

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Grilled Fish Tacos.

like almost all my recipes, this one started with an inter webs recipe and has been modified. This one is now in it’s final state. I serve this with sides of box Mexican rice, Refried Beans and grilled jalapeños and onions (spray with PAM and sprinkle with Fajita seasoning on those).

Grill settings are low on the burners under the veg and medium under the fish. I use a fish thingy to hold the fish so I don’t have to worry about sticking and falling apart. This is just frozen Mahi Mahi filets from Sam’s, and this was marinated for 24h, not 30 min as the recipe suggests. The veg should take 15-20 min to cook without burning, and the fish is heated to an internal temp of 145-150 (about 12 min)...higher than 155 and you need a lot more sauce as the fish dries out. Also, always grill the tortillas, or they are gross!


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