Category: Meat to Eat OTHER

Base Recipe Contributed by Patti Neill from Beatitudes Campus, Phoenix.

INGREDIENTS

• • • 2 Chicken Breasts – Butterfly and pound flat
    • 1/4 C buter – melted
    • 1/2 C Parmesan cheese
    • 1/2 C Panko breadcrumbs
    • 1/2 tsp garlic powder
    • 10-16 oz marinara or Alfredo sauce
    • Mozzarella Cheese

Alfredo Sauce – – – – Marinara Sauce – – – – Scratch Marinara

• • 1. Preheat oven to 350º
    2. Line a baking tray with foil, then spray with cooking oil
    3. Mix together Parmesan, Panko, garlic powder
    4. Melt butter and pour into a shallow bowl
    5. Dip chicken into the butter
    6. Dredge into the bred crumb mixture, pressing into the chicken
    7. Place on baking tray
    8. Bake for 20 minutes
    9. Spoon sauce over the chicken
    10. Sprinkle mozzarella cheese thickly over the top
    11. Put back into oven for 10 more minutes
    12. Serve over cooked spaghetti and cover with more sauce and cheese

 

 

Recipe from ThermoWorks.com

Bam Bam has years of experience in competition as well as BBQ restaurants, so he knows a lot about when chicken is done. For that reason, he relies solely on his Thermapen. Most home cooks and beginning BBQ-ers should monitor the internal temperature of the chicken throughout the cook. In this recipe, we’ve included instructions to use a leave-in probe thermometer to keep track of the chicken temps as they rise.

Ingredients

• 8 Chicken thighs, bone-in, skin on
• ~6 Tbsp of your favorite chicken BBQ rub
• 1–2 C your favorite BBQ sauce for chicken
• 1 lb butter, plus a tablespoon for the sauce

Instructions

• Preheat smoker to 300°F (149°C)
• If you want competition-style thighs, trim them by removing the skin, cutting off any high-spots of fat from the inside of the skin, squaring up the meat and trimming off excess fat, and removing the ball joint of the bone.
• Sprinkle the meat lightly but evenly with the rub.
• Re-wrap the meat in the skin and sprinkle with more rub.
• Even if you don’t do all the trimming, it’s a good idea to peel the skin back and sprinkle some rub underneath it. Skin is designed to keep things out. Put some rub under it to flavor the meat better.
• Cut the butter up into small cubes and put it all in the bottom of an aluminum pan that is large enough to fit all the chicken in one layer.
• Layer the chicken, seam-side up, on the butter. Cover it with foil and put it in the smoker for 45 minutes.
• After 45 minutes has elapsed, remove the chicken pan from the smoker and let it sit for 15 minutes.
• Remove the chicken from the pan and place it back in the smoker, inserting a Pro-Series^® Probe attached to a leave-in thermometer such as BlueDOT^®, ChefAlarm^® or Smoke^™. Set the high alarm for 175°F (79°C) and smoke the chicken.
• Warm your barbecue sauce on the stove or in the smoker for a few minutes. Stir in the tablespoon of butter and remove the sauce from heat.
• When the alarm sounds, verify the temperature with your Thermapen, then baste the chicken with the BBQ sauce. Alternatively, you can lift each piece and dunk it in the sauce before returning it to the smoker.
• Cook the chicken for a final 10 minutes to set the sauce.
• Remove the chicken from heat, allow to rest for 10 minutes and serve.

• 1 Chicken Breast – cooked and chopped thin
• 1 TBL soy sauce
• sugar and pepper – to taste
• 1/2 egg white
• 1 TBL corn starch
• 1 TBL peanut oil or sesame oil
• Chop, slice or shred veggies:  bell pepper, mushrooms, carrots, pineapple, garlic, onion, etc.
• 1/4 C Sweet Chili Sauce
• 1/4 C lime juice

 

1. 1. Poke chicken breast full of holes with knife tip
   2. Cut into strips and put into glass bowl
   3. Add just under 1/4 C water
   4. Add soy sauce, egg white, sugar and pepper
   5. Massage together
   6. Add corn starch and oil
   7. Continue to massage, then let sit 5 minutes
   8. Put into skillet with a bit of Sesame oil and brown
   9. Add veggies and heat through, but don’t overcook the vegetables
   10. Add  Sweet Chili Sauce and lime juice
   11. Add 1/2 C lime juice
   12. Plate on top of cooked rice
   13. Top with toasted sesame seeds

 

This has to be done outside. If you do it inside, you will set off the smoke alarms.

Day before you eat

1. Cut high-grade tri tip into 2 inch slabs
2. Prepare dry rub and put into a bag
   • 3 T garlic
   • 2 T lemon pepper
   • 2 T alspice
   • 2 T salt
   • 1 T dried basil
   • 2 T brown sugar
   • 1/4 C Grandpa’s Thunder Powder
3. Put pieces of meat into the bag
4. Toss meat in dry Rub and put onto a plate
5. Refrigerate everything at least overnight
6. Put 1-2 C of wood chips into water to soak overnight

The day of cooking

1.  Lightly oil a cast iron skillet that has a fairly tight fitting lid.  You will also want a wire rack that fits inside the skillet.  If you don’t have a lid,  you can use heavy-duty aluminum foil as a covering.
2. Put wood chips into a strainer.  You want them damp or water-logged, but not in standing water.
3. Heat cast iron skillet to 525-550º on a free-standing hot-plate or burner.  Use a very sturdy table… this can be dangerous if your burner gets bumped onto the patio.
4. Dump (drained) wood chips into skillet and the put a rack over the chips
5. Put your meat on the rack and then cover the pan.
6. Turn the heat down to medium-high and cook covered for 30-60 minutes.  Make sure internal temp of meat is at least 120º

Meanwhile, you can cook your BBQ Sauce

• 1/4 C apple cider vinegar
• 1/4 C water
• 1/2 C ketchup
• 1/2 C brown sugar
• 2 TBL Grandpa’s Thunder Powder
• 1 TBL prepared horseradish
• 2 TBL grated onion
• 2 cloves fresh grated garlic
• 1/4 C soy sauce
• 1/4 C Worchestershire
• 1/2 C orange juice
• 2 T Dijon mustard
• 2 T (optional) hickory smoke
• Bring up to a simmer and let cook 10 minutes
• Cover and turn off heat

1. Take two drumsticks and thighs and separate them by cutting in between the bone joint.
2. Take your four pieces and cover all lightly with Thunder Powder on both sides.
3. Dredge in a mixture of 1/2 C flour and 1 TBL corn starch.
4. In 1/4 C of corn oil, sear them all on both sides in a Dutch oven or cast iron skillet.  Your goal is NOT to cook them, just to sear them.
5. Strain the remaining liquid keeping 2 TBL and all of the particulates and fond remaining in the bottom of the pot.
6. Put in one onion (chopped) and one celery stalk (chopped) and 1/2 tsp salt.
7. Stir until onion begins to become browned.
8. Add 2 cloves minced garlic and 1/2 tsp each sage, oregano and chives.
9. Add 1 TBL flour and stir until flour starts to brown and oil is all absorbed.
10. Add 1 C chicken broth and whisk together.
11. Reduce to a simmer, then put the chicken back into the liquid, cover and let cook 30-40 minutes.
12. Remove the chicken and set aside.
13. Put 1/2 tsp Thunder Powder back into the pot with the liquid and stir until thickened.
14. Plate chicken and cover with sauce.
15. Top with parsley and chives.
16. Serve with mashed potatoes, also with sauce over them.

Here is a recipe

Here are my notes:

• Cut breast thin and then pillard for even flatter
• Dip slice in egg white and let drip
• Dredge in 1/2 C flour, salt and pepper
• Heat up 1 T butter and 2 T EVOO to about 350º

1. Buy, trim, tie and season a whole 4-5 LB chicken.
   Be sure to remove bag of giblets
2. Remove lid of pressure cooker and set aside
3. Heat 3 TBL butter in the bottom of pressure cooker
4. As soon as melted, add 1 sliced onion
5. When onion starts to brown, add 4 cloves of garlic
6. When fragrant add 3 chopped carrots, 2 stalks chopped celery and 1/4 tsp baking soda
7. Stir to coat, then add 8 C distilled water
8. Add 1 tsp thyme, 2 Bay leaves and 2 TBL soy sauce or fish sauce
9. Place meat on top of veggies – breast side up
10. Lock lid in place and put to high heat
11. As soon as pressure starts to register, reduce heat to medium high
12. At Level 1 (medium pressure) reduce heat to medium
13. At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes
14. Reduce or raise heat to keep pressure varying between medium to high pressure
    Do not let it raise too high that you get an excess of steam coming from the pan
    Do not let it reduce too low that it falls below Level 1 pressure
15. At the end of 20 minutes, remove it from the burner and set on a trivet
16. During this time, put foil on top of a cutting board.  You will be wrapping the meat after it has been removed
17. Finish with a quick release and set the meat on the foil
18. Tent (or otherwise cover) the meat with foil for 10 minutes
19. While the meat rests, strain the juice from the pressure cooker – reserving the liquid
20. Let liquid cool a bit while you shred the chicken.  Do not add back to the liquid yet.
21. Strain off whatever grease has risen to the top, the put back on medium heat.
22. When back to a high simmer, add 4-5 oz of egg noodles.
23. Simmer egg noodles for 5 minutes
24. Add your shredded chicken back to the liquid
25. Serve in a soup bowl and top with parsley, salt and pepper

Meatballs

• ground lamb
• salt
• egg
• bread crumbs
• yogurt
• toasted pine nuts
• parsley
• lemon rind
• grated Parmesan cheese
  1.  Mix ingredients, make 1.5 inch balls
  2.  Bake 20 minutes at 400º

Sauce

• egg
• lemon juice
• stock
• salt pepper
  1.  Whisk together and heat over VERY low heat until thickened
  2.  Strain to remove the inevitable lumps

Serve with FETTUNTA

• Toast plain bread
• Brush with garlic and EVOO

 

Ingredients

• Pork chops (bone removed – cut thin)
• 1/4 C AP flour
• Grandpa's Thunder Powder or Arghhh Powder
• 1 onion
• 1 bell pepper
• 1 stalk of celery
• 2-4 cloves garlic
• 2 C chicken broth
• 1 can diced or crushed tomato
• 2 strips of bacon

Step by Step

1. Remove bone from pork chops, and cut into very thin slices.  Ideally, use a blade chop (shoulder blade – between shoulder and back loin)
2. Create Dredge:  Mix 3/4 C flour with 1 TBL Grandpa's Thunder Powder or Arghhh Powder
3. Season chop with salt, then dredge in flour mixture.  Shake off excess.
4. Fry in Dutch Oven in 1 C canola oil @ 350º for 3-5 minutes – until golden brown – set aside
5. Pour excess oil into measuring cup.
6. Add 1/4 C back into the Dutch oven, and the rest into an empty soup can
   – to cool – then discard – CAUTION – can will be very hot
7. Add 1/4 C AP flour into Dutch oven and stir into oil for 2 minutes
8. Add 1 onion, 1 bell pepper and 1 rib of celery – all chopped to medium pieces
   NOTE:  This mixture is called Trinity, and is similar to Mirpois.  The trinity mixture contains bell pepper, whereas mirpois contains carrots
9. Stir together, then add 1 tsp of salt and 2 cloves of minced garlic
10. Stir 15 seconds, then add 2 C chicken stock, 1 can of crushed tomato, 2 strips of (whole) bacon, 1 TBL Worcestershire and 1 bay leaf.
11. Mix to combine, then nestle chops back into the pot, cover and cook at 350º for 60 minutes.
12. Meanwhile, make your white rice
13. After one hour, remove bay leaf and bacon and add a dash of Tabasco
14. Serve on white rice and garnish with scallions.

INGREDIENTS

PER PERSON

• 1 cubed steak per person – about 4-6 oz
• flour
• 1 egg – beaten
• panko bread crumbs or crushed potato chips

STEP BY STEP

1. pound cube steak until it is about 1/4 inch thick overall
2. dredge in flour, then in egg, then in flour again, then egg, then flour
   alternately panko for third dredge
3. fry at 375-400º for about 90 seconds per side
4. Serve with mashed potatoes and steamed vegetables

 

INGREDIENTS

• 7-8 LB Bone-in Pork Shoulder – cooks down to about 5 LB
• 1/4 C Grandpa's Thunder Powder or Arghhh Powder
  OR Seasoning mix at bottom of page
• 2 TBL brown sugar
• Wood chips – Hickory, oak, mesquite, peach, or apple.

STEP BY STEP

1. Season meat all over, wrap loosely in foil, and refrigerate overnight
2. Soak wood chips in water also overnight
3. Wrap wet wood chips in foil and put in baking tray on lower oven rack.
4. Cook for about 12 hours at 220º  – – –
   For meat done at 5 pm – put into oven at 5 am
   For meat done at 6 pm – put into oven at 6 am
   etc
   For meat done at 9 am – put into oven at 9 pm
5. NOTE: If internal temperature reaches about 185-200º it is done,
   but expect that to take at least 10 hours.
   Also, bone should pull out easily.
6. Let meat rest at least 30 minutes before cutting or shredding

OPTIONAL SEASONING MIX

• 1 TBL each – brown sugar, salt
• 2 tsp each – garlic powder, onion powder
• 1 tsp each – paprika, cumin
• 1/2 tsp each – black pepper, cayenne pepper or chili powder

THE TWO CLASSES OF PULLED PORK

Southern Carolina Pulled Pork BBQ

• Meat on a soft bun
• Vinegar based BBQ sauce
• Cole slaw

Traditional Pulled Pork BBQ

• Meat on a soft bun
• Tomato based BBQ sauce (sweet)

Note from Grandpa:   As far as commercial sauces, I like Jack Daniels #7 BBQ sauce