Recipe Corner

Discussion in 'BBQ Women' started by zoe tipsword, Sep 4, 2015.

  1. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    Okay ladies, 

     This one is for the "meating" of the minds and sharing ideas and favorite recipes. I'm all about YouTube so if you have a video from there you would like to share that's good too. Only rules are to keep it to topic and go from there.
     
  2. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    Think I'm going to try sharing a video on some tips and idea's I just found on YouTube and feel free to tell me what you think. The chef here is using a Santa Maria style grill hybrid and he has some great ideas and tips.

     
  3. zoe tipsword

    zoe tipsword Fire Starter Group Lead

     
  4. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    Okay now that I've had a little bit of fun posting a few YouTube vids it's time for me to really break the ice here. My favorite grilling recipe is not really a recipe at all really. But I would have to say it's how I learned to cook steaks and to be honest I don't hardly eat steaks at restaurants anymore because of this.

    First off you need a seriously hot fire the kind that only lump charcoal can get you.

    Second get some nice thick well marbled steaks (I prefer New York strips around 2" thick) at room temp.

    Okay now take a for or something like it and stab the crap out of that steak.

    make some clarified butter

    you'll need for seasoning just cracked pepper and kosher or sea salt

    coat the steak in the butter and rub it in.

    then black pepper

    then a heavy coating of the salt

    let everything sit for a bit and then toss on the face of the sun hot grill.

    don't over handle the steak just let it sit for part of desired time and quarter turn wait... flip and repeat.

    should only flip once and serve at desired doneness.
     
  5. Yummo! NY strip is my fave!
     
  6. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    I found this recipe in a clipping from New York Magazine years ago and it's from a famous steakhouse chef. The salt part sound crazy but it works great. :)
     
  7. It would take A LOT for me to think it was crazy lol. I have an unhealthy love of salt!
     
    zoe tipsword likes this.
  8. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    Same here. I have a salt crusted chicken that is to die for and well it's just as described LOL 
     
  9. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Here's something very simple to try: Combine equal parts cayenne powder, cumin powder, and salt. I call it C Salt.
     
  10. I would put that on everything! Will definitely be trying that!
     
  11. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    Sounds yummy I'll have to give it a go.
     
  12. muralboy

    muralboy Smoking Fanatic

    Here's a salt lovers recipe for you...it calls for baking in the oven. I used the grill. Just took longer. It was amazing. Potatoes seemed like they were "infused" with the rosemary and salt flavoring.

    2 1/2 cups plus 1/8 teaspoon salt
    4 russet potatoes, scrubbed and dried
    2 sprigs plus 1/4 teaspoon minced fresh rosemary
    1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
    4 teaspoons olive oil
    4 tablespoons unsalted butter, softened

    Put 2 cups of salt evenly in the bottom of a foil pan. Spread potatoes, garlic bulbs and Rosemary sprigs over salt surface leaving space between potatoes. Then seal with a foil top. Roast for 1-1/2 hrs at 500 deg - you may need to leave on the grill longer if your grill doesn't get that hot. You basically want the potatoes mostly done and the garlic soft. Brush potatoes with EVO, sprinkle with salt and return to pan uncovered for another 15-20 to crisp skin.

    Meanwhile squeeze roasted garlic into butter, with minced Rosemary and blend thoroughly. Remove potatoes when done and serve with prepared butter.
     
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  13. Oh dang, I love potatoes. .....
    This sounds so good, I can pass up sweets but very rarely does a potato get past me.
     
  14. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I started making herbed salts. I've had a lot of homegrown herbs like dill and sage, etc. The sage dries and grinds well but I've had poor luck at drying dill and keeping its flavor and aroma. I hit upon the method of drying it only partly, so it still had a bit of pliability, then running it through the food processor with kosher salt. The result depends on how dry the dill was, but it can be a caky salt that smells and tastes strongly of dill - now rub some salmon with that!

    Do the same with sage, and pork. Rosemary, and lamb or beef. I once made a version with parsley, sage, rosemary and thyme and called it Salt and Garfunkel.
     
  15. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    oooh sounds yum
     
  16. The u tube post and your additional post re cooking a great steak was great info...thanks
     
    Last edited: Sep 13, 2015
  17. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    been off all week, those potatoes sound great. I bet they would taste awesome smoked too!!!

    :)
     
  18. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    you're welcome about the vids and recipes I think they help out so much!!

    I would post more on the open forums but trying to get things exciting here first [​IMG]
     
  19. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    There are too many recipes to count here so I'll post a link. But these guys have some great stuff and I want to try it all.

    https://www.youtube.com/user/BarbecueWeb

    Here's something to drool over as well!!! [​IMG]

     
  20. zoe tipsword

    zoe tipsword Fire Starter Group Lead

    So with the holidays coming up I've been thinking about deep frying and I want to know if anyone has had any luck deep frying a prime rib?
     

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