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Favorite Recipes


shepp

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Call it >3 hr. Ribs. New 18 qt. Roster retired Nesco after over 20 yr.. 3 racks Baby back ribs. Trim excess fat remove silver skin ( for us butter knife and paper towels help). Used brother Marks Dillion dust to start. Cut in smaller pieces add 1 1/2 cups water. Set @350*  first time using probably next time 300* . Pic of meat pulling back from bone. You see very little fat at the bottom of the pan. Takes barbeque bath , these are what we use 3:1. We weren't eating till later so pieces went in the oven to hear and eat. We used this method for big family party's 6/7 slab's.

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On 2/4/2019 at 6:41 PM, Sisco said:

Chorri Pollo tonight. Recipe back a few pages in grilling.

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Did this tonight for the lady friend, when I first told her about it she said it was her favorite dish at the local mexi restaurant. She said this was different but would like it again we also didn’t tip it with sour cream then my second dish I dug put some that made a difference, might skip the quesadilla cheese next time and try some qeso 

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Edited by shepp
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On 2/7/2019 at 9:33 PM, unforgiven said:

Call it >3 hr. Ribs. New 18 qt. Roster retired Nesco after over 20 yr.. 3 racks Baby back ribs. Trim excess fat remove silver skin ( for us butter knife and paper towels help). Used brother Marks Dillion dust to start. Cut in smaller pieces add 1 1/2 cups water. Set @350*  first time using probably next time 300* . Pic of meat pulling back from bone. You see very little fat at the bottom of the pan. Takes barbeque bath , these are what we use 3:1. We weren't eating till later so pieces went in the oven to hear and eat. We used this method for big family party's 6/7 slab's.

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just noticed the sweet baby ray's bbq sauce! that is all i like.  good job on those ribs! 

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41 minutes ago, shepp said:

Did this tonight for the lady friend, when I first told her about it she said it was her favorite dish at the local mexi restaurant. She said this was different but would like it again we also didn’t tip it with sour cream then my second dish I dug put some that made a difference, might skip the quesadilla cheese next time and try some qeso 

3ED06A96-0A91-465B-929D-333E64AF1744.jpeg

Hope I didn’t steer you wrong Bro. Looks good to me.:thumbup:

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  • 7 months later...
  • 5 months later...
  • 7 months later...

Pork belly bunt ends aka meat candy. I made these Saturday at the shoot, you guys devoured about 5.5 pounds of pork belly 🤣. If you don’t have a smoker you could still do these on a charcoal or even gas grill with a smoke tube and indirect heat. 
 

I don’t use her rub I have plenty of pork rub around my house. You could use dillo dust if you wanted. I used meat church honey hog for you guys 

When you smoke them first check on them about an hour-hour and a half in they might need to be turned 

 

https://jesspryles.com/recipe/bbq-pork-belly-burnt-ends/

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  • 4 weeks later...

Whipped up some fish chowder this morning, makes a good hearty meal this time of year.  It's a very simple recipe and you can vary it according to what you have available.  I used a couple of Walleye fillets we had leftover from Tuesday nights dinner.

One medium onion

One carrot.

One stalk of celery.

A couple of medium sized potatoes.

Fish, about 12-16 ounces of filets cut into small pieces.

Sea Salt

Freshly ground black pepper

Parsley

Lea and Perrins Worchestershire sauce

Tobasco or your favorite hot sauce

1/2 stick of real butter

2 tablespoons of flour

One stick of bacon

2 cups of milk (may need a bit more)

Finely chop the, carrot, onion and celery, cut the potatoes into small squares, put into a small pan, barely cover with water and gently boil for about 20 minutes, turn off and set aside, do not drain.

Cook your bacon in another pan, finely chop, save the grease.

In a larger pan melt the butter, two splashes of Worchestershire sauce, teaspoon of salt, some fresh ground pepper, splash of hot sauce, add the bacon/bacon grease, gently melt the butter and add the fish.  Gently cook on low heat for about 2-3 minutes and add in the flour, then quickly the cooked vegetables and stir till it makes a paste or "rue".   Add the milk and heat gently till it's really hot but do NOT boil.  Top with parsley, add salt/pepper to taste.

Options are to add a can of tuna and/or baby clams with all the juice to your rue for some additional fish flavor and even some fish sauce if you have it.

Sprinkle with finely chopped parsley, stir and enjoy with saltines or oyster crackers........

 

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Edited by Cliff R
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