The Cooking Thread

[GN Tobacco Sweden AB]

Here is à recepi of caucasian barbique
You take 6 - 7 month of age not older pork meet you cut it in 15 cm long and 7 cm wide bites.
Then you start to marinate it for That you need Black pepper( pulver) , red pepper (pulver) , salt little vine red you make peppers and salt on the meet then vine on it, cut à 1 to 2 kg of fresh onions and the meet already With peppers salt and vine you cover totaly in onions(cuted) and leave it in refregirator for one day That specines of red and black pepper and vine ( which make that meet more soft) Will take om the meet. Than NeXT day when it is time for grilling you take all onions away ( Do not leave any onion beat )and throw away .
Now you have the Worlds Greatest pork meet ready for grilling
Do not eat your fingers With it ..... It is first coution ,some people Did it is so delishes)

[Frosted]

Sounds good GN. When I get to the PC again I'll post a recipe with marinated chicken.
I'm off this week so I don't bother booting up the computer.

[Monkey]

Here is à recepi of caucasian barbique
You take 6 - 7 month of age not older pork meet you cut it in 15 cm long and 7 cm wide bites.
Then you start to marinate it for That you need Black pepper( pulver) , red pepper (pulver) , salt little vine red you make peppers and salt on the meet then vine on it, cut à 1 to 2 kg of fresh onions and the meet already With peppers salt and vine you cover totaly in onions(cuted) and leave it in refregirator for one day That specines of red and black pepper and vine ( which make that meet more soft) Will take om the meet. Than NeXT day when it is time for grilling you take all onions away ( Do not leave any onion beat )and throw away .
Now you have the Worlds Greatest pork meet ready for grilling
Do not eat your fingers With it ..... It is first coution ,some people Did it is so delishes)

Why do you throw away the onions?

Why not strain them off and caramelize them, add back the wine and reduce to a "sweet, spicy and sour chutney like thing"......oh yeah....finish it off with 2T of butter.

Onions are the shit!!!!!

[Bigblue1]

Have some pork country ribs (sliced up shoulder) on the smoker as I type. Just did a basic rub and have them smoking low and slow with hickory. Not sure if I'll eat them as is or shredded like pulled pork.... decisions.... decisions......... Prolly gonna eat them as is with some potatoes and bush's baked beans.... yeah that's what I'll do..... If I remember I'll post some pics, as pics are WHAT MAKE THIS THREAD WORTHWHILE.............

[Mdisch]

Just spotted this thread and thought that I might just share this little recipe I saw today - It said in the description of the dish that it's for those long rainy days as it needs about 6 hours in the oven ( worth it! ) - It was on a list of things to do on a rainy day in a Danish Mens magazine(number 33 on this is "Be happy you don't live in Detroit")

You will need :
2.5 kg of Ox meat( not minced! )
20 cloves of garlic(whole)
4 spoons of freshly grinded black-pepper
6-8 "branches" of Rosemary
2 Bay Laurel leaves
2 bottles of Redwine ( Chinati is good for this )
Bread (Think Bruchetta)
Oliveoil and seasalt

Process:
Preheat the oven to 140 degress celsius(284 fahrenheit)
Take a thick bottomed pot that can just fit all of the ingredients(They recommend a 26cm Le Creuset).
Cut the meat into thin slices, and then build layer upon layer of meat, garlic cloves, rosemary, Bay Laurel Leaves. Pour in the wine so it will just cover all of the ingredients( I recommend drinking the rest if there is any left, 'cause redwine is goddamn awesome).
Put a tightly sealed lid on top ( use tin foil between the pot and lid just in case ) - and get the bastard boiling.
Then put it in the oven. Leave it there to enjoy it's own company for at least 6 hours.
When you are done the meat should be so tender it is almost falling apart. Serve on toasted bread that has been topped with oliveoil and a little salt.
And bam, you've got yourself fantastic dinner!
Personally I would say that you should do it on a saturday where you aren't sure on what you want to do. Nothing beats slow food on a rainy day( and we have a lot of these in Denmark )

I do not have a picture, so if anyone tries this, please post a picture. Enjoy you guys!

Edit : Forgot to post the recipe in this post :S Silly me.

[Bigblue1]

Just spotted this thread and thought that I might just share this little recipe I saw today - It said in the description of the dish that it's for those long rainy days as it needs about 6 hours in the oven ( worth it! )

Yeah mine will take 4-6 hrs, and yes it is raining outside. I have a great canopy of 150 year old oaks covering my back yard, Living on a private road on the water we call the street side the back yard kinda like an alley in the city..... so I'm not getting wet at all, cna watch it from the kitchen whilst watching the bears game......... awesome. Oh where's the recipe you referred to............

[Nuusku]

Get a big watermelon, drill a hole in it, pour a bottle of Vodka inside.
And you are done.
Delicious

[Mdisch]

yeah mine will take 4-6 hrs, and yes it is raining outside. I have a great canopy of 150 year old oaks covering my back yard, living on a private road on the water we call the street side the back yard kinda like an alley in the city..... So i'm not getting wet at all, cna watch it from the kitchen whilst watching the bears game......... Awesome. Oh where's the recipe you referred to............

fixed it!

[Mdisch]

Get a big watermelon, drill a hole in it, pour a bottle of Vodka inside.
And you are done.
Delicious

In the suburbian hell in which I reside this is considered a delicacy

[Bigblue1]

A quick preview

the smoker doing it's job

The Meat 1.5 hours in

[RobsanX]

Nice Blue!

I've got a pot of Cincinnati style chili simmering. I'm still trying to decide what to do with it. I might have a big chili cheeseburger.

[Nuusku]

In the suburbian hell in which I reside this is considered a delicacy

It's yummy

[Bigblue1]

Nice Blue!

I've got a pot of Cincinnati style chili simmering. I'm still trying to decide what to do with it. I might have a big chili cheeseburger.

Thanks Rob! Just temped them out sitting at 165 f another 25 deg and I'll be in hog heaven....... prolly another hour so they'll be done after 3.5-4 hours...... I can't wait. Now what to serve them with bush's and potatoes or home made black beans and rice? decisions.... decisions.......

[Nuusku]

It's a recipe i learned from my grandmother

[Mdisch]

It's a recipe i learned from my grandmother

Ahh yes.. The best of Russia and Finland mixed with the best of.. Uhm.. Eh.. Somewhere.. Uh.. South.. You know that place where melons grow!