Share your favorite recipe

[BackInTheSaddle]

My simple favorite;

Take one short, clean glass
Add 3 fingers of Crown Royal (may substitute your favorite)
Bam!

Perfect for a snack, appetizer, dinner, dessert or just a relaxing chat with friends.  Enjoy 

[Timalan]

This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
;) and its vegetarian...

[MrPepsi]

LOL

[Rhino]

This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
and its vegetarian...

  Excellent!

[Gumby]

This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
and its vegetarian...

I'm going to double it and still serve two. 

[Timalan]

I'm going to double it and still serve two. 

When I realized how much beer I can consume I decided to half the recipe... Plus did away with extract and my "equipment" isn't big enough for a full batch. (that's what she said)

[Rhino]

I'm going to double it and still serve two. 

Even better! 

[ZG]

I'm going to double it and still serve two. 

And we'd probably still need to get some PBR after... 

[Conrad]

My simple favorite;

Take one short, clean glass
Add 3 fingers of Crown Royal (may substitute your favorite)
Bam!

Perfect for a snack, appetizer, dinner, dessert or just a relaxing chat with friends.  Enjoy 

Does it have to be a clean glass?

[Gumby]

How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.

1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.

2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.

3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.

4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.

5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)

6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.

[Charlie747]

Now that does look good Gumby.....................Washed done with your home brew 

[ZG]

How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.

1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.

2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.

3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.

4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.

5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)

6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.

Wow man, that looks freakin awesome!! 
If for some reason my marriage doesn't pan out we'll have to be room-mates again!

[Conrad]

How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.

1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.

2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.

3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.

4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.

5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)

6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.

 

[Rhino]

Health food! I want two for breakfast and another two for lunch. Maybe in our future from the Burger King / donut merger. 

[B.D.F.]

"Say, that IS a tasty burger!"  Looks great Tom but what is the concept of "portions" you speak of? Oh, you mean if there are other people around or something?

Brian

How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.

1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.

2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.

3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.

4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.

5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)

6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.

[B.D.F.]

Just found this thread. And for the first time in decades, I have a decent grill, a Charbroil Infrared with new, single- plate, stainless steel racks (the original were doubles and while they worked OK, they did not transfer enough heat to the food).

My very favorite is a piece of dead cow, usually a clean rib eye if I can find any or a piece of sirloin, coated modestly well on both sides with Koshering salt. Then a medium sprinkle of McCormick's Montreal steak seasoning. Let the meat stand for about 2 hours at room temperature while covered to absorb the salt. Put cow on hot grill for two minutes, then turn 90 degrees for another 2 minutes, then flip and do the identical thing to the other side. Leaves the meat medium or just a touch beyond and fantastically flavored.

Brian

[gPink]

BBQ Squirrel

~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce

In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

Serve with mashed potatoes, sweet corn and buttermilk bisquits.

[Kirby]

Barbarian! You, Sir, are advocating Squirrelicide! I give you fair warning- I am going to ask ALL of my relatives to carpet all the walking areas around your home with acorns! I hope you slip, fall and land on my nuts!

Signed:
An Enraged Kirby

BBQ )$(#*#($(
~ 4 %^(($*#$#%, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce

In a large pot, boil the )%*(#$*# in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the %()($*#(% from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place &**^*$%&$ on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste (($*%$& with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

Serve with mashed potatoes, sweet corn and buttermilk bisquits.

[ZG]

BBQ Squirrel

~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce

In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

Serve with mashed potatoes, sweet corn and buttermilk bisquits.

Barbarian! You, Sir, are advocating Squirrelicide! I give you fair warning- I am going to ask ALL of my relatives to carpet all the walking areas around your home with acorns! I hope you slip, fall and land on my nuts!

Signed:
An Enraged Kirby

 

[Son of Pappy]

Everybody knows that squirrel is best served on a stick!!