I remembered this post Towdog made a while back so i made a copy of his post to have here in this thread as well.

-S666


~~~~~~~~~~~~~~~~~~~~~~

The most dangerous recipe in the world.







5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Hot dogs strike back!

if anyone can think of a post that would belong in here plz let me know. I will try to find it and copy it to this thread. :)

How to Make a Bacon Cheese Roll

Eating this recipe more than once in your life may result in an instant heart attack. For some reason though I'm extremely tempted just to see what this bad boy would taste like.

Ingredients:
12 Pieces of Bacon
Lots of Cheese (Cheddar + Mozza Mix is preferred)

Preparation:
Instead of listing the exact instructions on how to make a Bacon Cheese Roll, I've included a step by step photo set. Since this recipe is so easy to follow, all you need is pictures (and maybe a quadruple bypass!)


Additional Tips:
For additional unhealthy goodness smother in syrup if you not only want your heart explode but also to risk the chances of type 2 diabetes.

What's everyone's favorite food off the grill?

Rib Eye steaks with a sprinkle of lawry's season salt.

Ribs!
Probably the most controversial to prepare cause everyone has their 'technique', but here's how I do 'em generally:

I usually prepare 2 racks of babybacks brined and braised.

Brine:
* 36 ounces beer
* 3 tablespoons kosher salt
* 3 tablespoons packed brown sugar
* 1 tablespoon celery seed
* 2 tablespoon cayenne pepper
* 2 1/2 teaspoons black pepper
* 2 teaspoon liquid smoke

1. If the store hasn't done it, be sure to remove the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
3. Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
4. Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
5. Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
6. Allow the ribs to brine in this mixture overnight, rotating bag occasionally.
7. Using a drip pan and wire rack, I tent my ribs in foil with the brine in the bottom of the pan.
8. I grill using indirect ~250 degree heat for about two hours. (I turn off one side of my gas grill, and bring up the heat with the other.)
9. To finish, I throw the ribs on high fire for about 5 minutes a side and braise with either a drizzle of honey mixed with Chipotle Tabasco or a BBQ sauce.

Damn! now I'm hungry!

Atomic Buffalo Turds
 

Atomic Buffalo Turds are jalapenos stuffed with cheese,meat and wrapped in bacon and then grilled indirect or on a smoker until the bacon is done. there are a ton of ways to do them, just google Atomic buffalo turds

edit...my weber bullet smoker,2 weber kettles and weber gas grill will be busy saturday i plan to make some of these along with 4 boston butts for pulled pork,a beef brisket,6 racks of baby back ribs, brats,hotdogs and burgers. we are having a 4th of july and birthday party rolled in one since my boy turned 5 yesterday. don't know what other sides we will have as guests are bringing sides.

Is there a Type 6 Diabetes? If there isn't, there will be after this. I can only think of one way to imprve this. Wrap it all up in Pillsbury Croussanant dough and bake until crispy. The dough, not your arteries.

Red

I'm a budget kind of guy. I won't pay mre than $3/lb. Almost any meat will do great on the grill, but my preference is a big thick London Broil, preferably with a nice side of fat. I cook it on the top rack, so it cooks fairly slow. Slather it up with whatever cheap bbq sauce I can find mixed with some chipolte tobasco sauce.

Smear some olive oil and sea salt on some fat bakers and wrap them in aluminum foil. Throw them on the grill first thing, while the grill is heating up.

Shuck ears of corn. Soak the leaves in some salt water for a bit. Slather the ears with butter and lemon pepper, and re- wrap the ears with the leaves. Wrap in aluminum foil and throw on the grill. Turn four times about 7 minutes each.

Guess what I'm doing this weekend.

Red

I hear you on the price per pound thing, running a family actually helps a bit, because I can/must buy in bigger bulk packs, which actually works out better (I try not to freeze meat) - just picked up Rib Eye @ Safeway for $4/lb for the 4th. Been known to do the Costco thing for bigger gatherings, but again don't like to freeze steak, so it doesn't always work for us.

Off the Grill for these Rib Eye, or any other good cut, I really only use a bit of McCormicks Montreal Steak Seasoning.
Lesser cuts get a marinade.

For Pork I'm a sucker for Goya's Adobo Seasoning.

Chicken usually gets either Chachere's Creole or some island mix like Jerk.

And for Fish it's Old Bay pretty much always.


btw - Chipotle Tabasco FTMFW!!! - I stock this shit in gallons!!

I think I need to go to the bacon thread and bring over all the bacon recipes that are there. mmmmm, bacon! :D

Lemon peppered salmon with grilled bell peppers (red, yellow or orange are best... green tastes weird with salmon) and onions on the side.

Ingredients

* 1/4 cup lemon-pepper seasoning, blend to taste
* 2 tablespoons extra virgin olive oil
* 2-3 fresh garlic cloves, crushed
* 7 (6 ounce) salmon fillets, deboned, skinless
* 1-2 lemons, cut into wedges
* fresh parsley, to garnish (optional)

Directions
1
Make a paste of the lemon pepper salt, olive oil, and garlic.
2
Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.
3
Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).
4
Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish.
5
The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess.
6
Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

My favorite recipes from Schwanns.

Purchase meal from Schwanns deliver man.
Preheat oven.
Cook meal by directions.
Eat.
Throw away container and plastic spork.

lol season salt goes with everything. i like anything that's cooked on the grill. as long as it's charcoal. :)

Fuck charcoal. Wood ftmfw. :)

i agree. i use all hardwood lump for grilling and slow and low smoking with pecan,apple,hickory,cherry or oak wood chunks for more flavor

This, but with McCormick's Montreal Steak seasoning, rare.

And this with Tony Cachere's creole seasoning.



Fucking grub.

I like to kind of half ass smoke tri tips and whole chickens.. I do it in a weber weber kettle with it set up on indirect cooking(coals on either side of meat not under) with a water pan under the meat. Usually a takes about an hour and comes out awesome. I like Alder wood chunks mixed in with the Big green egg charcoal.. For seasons i usually use john henry's he has a whole bunch so I usually stick with something a little spicy for the tri tip (theres also a good recipe on foodnetwork's web site for tri tip that i do here and there http://www.foodnetwork.com/recipes/b...ipe/index.html )
and something a little mellow for the chicken. I do this instead of using a full blown barrel smoker cause it takes half the time and comes out pretty damn close.. working at BBQ's Galore for a while you pick up a few tricks.


Father's day meal for the pops.. i did cedar plank chicken with 2 tris

Grilled Pineapple.....

Get a real pineapple, slice it into 4 long slices. Cut it from the top down to the hull but dont cut it off...leave it attached. Melt some butter, add some brown sugar, and coconut rum. Glaze it...wrap it in foil and throw it on the gril for a few minutes...open it up and glaze it again, and again, and again until the pineapple is hot throughout. Then take it off and while its still hot slice it off the hull...right on top to some vanilla ice cream...best shit ever... I plan on making that, and some shiskabobs this weekend. Cant wait!!! :D

That reminds me of a recipe I used about a month ago:


The pineapple salsa alone was bar none the best salsa I've ever had. Even with the cheap frozen tuna steaks I bought, it was incredible. Need to try it again with fresh tuna.

Can't forget the old standby:


BEER CAN CHICKEN!!

Prepare it any way you want: the method here is good (Lemons under the skin w/ pepper rub)
Shove a beer up its ass (last time I used Boddington's)
Fire it up on low-med heat until internal temp of breast is 160 degrees.

Simple, moist, and everybody trips a little on the technique.

Bacon Explosion
 

How about a Bacon Explosion?

Homemade Ice Cream (or frozen custard since it has eggs)

RAW EGG ALERT!! If you are afraid of RAW EGGs, don't eat this. And no, temper the mixture, it totally ruins the texture of the ice cream.

Makes about 1 gallon

6 Eggs
2 c granulated Sugar
1 cn (14-oz) Eagle Brand Sweet and Condensed milk
4 c Half and Half
2 tbsp Vanilla (really betwen 1.25 and 2 depending on your taste)
Milk

Blender - 5 cups at least
Hand Mixer - Electric is best
Large container which can be sealed. I use a 1 gallon tupperware container.
Ice Cream freezer - The kind that uses rock salt and ice. This will not work in those new "freeze the bucket" ice cream makers. It's just too thick.
I use Rival's 4qt electric version. About $20. Similar to
http://housewares.about.com/od/icecr...icecrm8804.htm
7lb bag of ice at least!
Bag of rock salt. 2lbs is usually what I use to make a batch.


This usually requires two steps in a blender due to so much liquid.

In a bowl, break egg yolks and whip with a fork just like you would for an omelette.

In blender (5cup minimum) put two cups half&half and start on "soup" setting. That's like 5 of 15 on my blender. Through open top, slowly pour in 1 cup sugar (about 1/8cup at a time). Blend till no granuals can be felt between fingers (turn off blender before dipping fingertip!!). Usually about 3-4 minutes. Start blender again and add last cup of sugar as before. Next pour in Sweet and Condensed milk while blending. Add as much of the last two cups of half&half as possible.

Now, split the mix. Pour half into a large container of at least 3qts.

Back to the blender. Start blender on "soup" and add last of half&half. Slowly pour in eggs. I use a spoon or something and hold it against the egg bowl so the eggs don't slop in to the blender all at once. Trick I learned to pour liquids from one glass to another too. Blend mixture well, but you don't want it frothy or whipped.

Think fully melted milkshake.

Now, pour this "batch" into the previous batch. Get an electric hand mixer and on medium setting, mix everything well. While mixing add vanilla. Personally, my family uses 2 tbsp, but some like less vanilla. Keep in mind, this is VERY rich in flavor, so more vanilla is wise.

Once mixed well, you need to chill in the bottom back of your fridge for at least 3 hours. You want this REALLY cold. Not frozen though.

Put the freezer in your sink. Pour the mix into the freezer's tub and fill with whole milk to the fill line.

Now the blade in and the lid on. NEVER remove the lid from this point on. If you get any of the ice/salt brine in the tub, it ruins the ice cream.

Put a couple handfulls of ice on both sides of the tub then pour maybe a half-cup of rock salt over the ice. Repeat layers till you're just below the edge of the lid.

Now here's a trick I learned as a kid. To quicken the process pour a cup or two of COLD (VERY COLD) water over the ice/salt. Yes, you'll need to add more ice, than cover with salt. However, the point is that you want a FREEZING cold brine mix. The water will become colder than 32degrees without freezing because of the salt. This is very important and part of the normal process. By adding water now, you don't have to waste time waiting for the ice to melt and then that brine get below freezing again.

Once you have the ice/salt/brine done, put the motor on and lock in place. Plug it in and hang out while it turns the tub (not the blade). At 70-75f, you'll need to add more ice/salt 3 or 4 times. Plenty of brine will drain out the freezer's drain hole, which is why I do this in the kitchen sink. The freezing takes about 45 minutes to an hour. I wash the gallon container I used for cooling the mix so I can put the ice cream in it after the churning.

As the process occurs, you'll need to stay close incase the tub "binds" and stops. You have a minute tops before these new motors burn out as they don't have a clutch.

So unless you want to buy another mixer, don't sit this on the back porch and go watch TV.

Now this is hard to explain, but I let it bind five or six times before I give up
restarting the motor. To restart, unplug as soon as it binds. Then wiggle the tub counter-clockwise and clockwise a bit. You should feel it loosen up. What usually happens is that some ice gets wedged between the tub and the bucket. Plug it back in and wait for the next bind. Usually time to add ice/salt too.


As the mix freezes, if you have a clear lid, you'll see it roll over the top of the blade. It'll get to the point that it looks like it's not rolling much. That's
usually close to the thickness where the machine will bind and you can't get it to unbind. When there, you're going to have to work fast for the next part.

Remove the tub, wipe off the ice/salt-brine. Quickly now! Take the lid off and pull out the blade, cleaning it off as you go - don't waste any :)

Transfer the ice cream into your lidded gallon container and if you have a deep freeze, put the container in the bottom of it. For me, this is very important to the texture of the ice cream.

Slow freezing will cause it to have crystals like the frost you get when you leave a freezer open too long. Freeze at least eight hours.

Once frozen, this stuff is like hard clay. It's very hard to scoop. So I put it in the kitchen freezer for a day. It'll still be hard, but not enough to prevent
scooping. Use a heavy duty scoop or blade though.

Being that this stuff is VERY rich, you'll only serve 3 or 4 golf ball sized scoops per person. Also, it's VERY cold and most people are shocked that even though it seems like it's melted a lot, it's cold enough to shock the tongue. However, it melts in the mouth like no other ice cream I've had. Nothing else has the texture this does and that texture is part of the experience.

I wouldn't keep this ice cream for more than a week though. It starts to taste odd about then and quickly gets worse.

Lastly, if you haven't noticed, this recipe has RAW EGGS in it. DO NOT FEED TO BABIES or pregnant woman. Eat at your own risk, but I've eaten this stuff 5+ times a Summer since I was three years old and I only have a few minor twitches :)

The Tobias

A grilled beef sandwich topped with fried pepperoni, salami, provolone cheese, fried onions, tomato and special sauce.

Fried Dough And Lard

French Toast Sandwich

Cheese omelette between two pieces of french toast covered in syrup.

Mork?s Dork From Ork

A half pound duck and pork patty, cheddar cheese, seven pieces of maple bacon, sauteed onions and zillion island sauce on a kaiser roll.

The Coronary Breakfast Club
A buttered toast club sandwich with six slices of bacon, two eggs, topped with cheddar cheese and covered with beef gravy.

I'm making this next time the wife is mad at me
 

Snicker Bar Pancakes

Three buttermilk pancakes topped with chocolate syrup, caramel, peanuts and whipped cream.

The DUI

French fries covered with chili cheese, carne asada and pastrami.

The Pink Panther

A brioche bun with cotton candy filling.

Fuck me!!!!
 

The Luther Rory

A one third pound of sirloin topped with two slices of white American cheese, four strips of bacon, peanut butter, between two Krispy Kreme donuts.

Macaroni And Cheese Pizza

I got nothing but rave reviews when I made bacon spice cookies

Chicken Wing Dp
 

My wife makes this. It's awsome (assuming you like chicken wings) It's great for parties, watching football, etc... Apparently it's very easy to make. Enjoy
INGREDIENTS

* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup how wing sauce (such as Frank's Buffalo Sauce)
* 1 cup Ranch-style salad dressing
* 2 cups diced cooked chicken
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

you had me at cream cheese. this looks super yummy. sushi cake:

Sarah Palin's favorite chef.

Patrick Hoogerhyde's Great American

Seafood Cook-off recipe

4 king salmon fillets, 6 oz. each

4 Alaskan alder-smoked sea-salt dusted Susitna Valley hash,5 oz. each

8 oz. fresh greens

6 oz. smoked Alaskan Porter and alder Moostard vinaigrette

6 oz. foraged low-bush cranberry infused birch syrup molasses

2 tablespoon butter or oil

2 tablespoons birch syrup

Kosher salt

Pepper

Chives or scallions

Heat a saute pan with butter/ oil, season salmon with birch syrup (see recipe), chives/scallions, salt and pepper.

Sear salmon and cook to medium rare; adjust heat as necessary and rotate fish to evenly cook salmon.

Toss greens in smoked Moostard vinaigrette. (See recipe.)

Plate hash, greens and salmon. (See recipe for hash.)

Drizzle salmon with glaze and swirl vinaigrette on plate.

Alaska alder-smoked, sea-salt-dusted Susitna Valley hash

1 pound potatoes

1/2 cup mushrooms, pulled

1/2 cup onions, medium diced

2 tablespoons butter

Smoke salt

In saute pan melt butter, season and caramelize onions and mushrooms

Season with smoked salt

Crisp potatoes in fryer and toss with onions, mushrooms and smoked salt

Foraged lowbush cranberries infused with birch syrup molasses

2 tablespoons butter

1/2 cup shallots minced

4 tablespoons garlic minced

2 tablespoons cracked black pepper

2 cups birch syrup (maple may be substituted)

1/2 cup fireweed honey

2 cups lowbush cranberries

Heat butter in pan and sweat shallots and garlic.

Add honey, syrup and peppercorns; simmer 3-5 minutes.

Fold in cranberries, remove from heat.

Smoked Alaskan Brewing Porter and alder Moostard vinaigrette

2 tablespoons shallots

1 tablespoon garlic

1 1/2 cups alder smoked Moostard (stone ground mustard)

3/4 cup white wine vinegar

1/2 to 3/4 cup Alaskan Brewing Smoked Porter

2 cups canola oil

Kosher salt

Roughly chop shallot and garlic.

Combine in food processor or with hand blender shallots, garlic, mustard and vinegar; puree.

Add in 1/2 porter and slowly drizzle in oil to emulsify into vinaigrette.

Taste and adjust with salt and porter for consistency and desired flavor.

- Recipes courtesy of Patrick Hoogerhyde

Bulgogi
 

Korean beef BBQ. This pic is from a cooking demo video I made.

This shit is silly good. Make bacon fried rice with it. Recipe coming soon.