New Recipes up

Nature Boy · November 2005

<p />Howdy all. Hope everyone has as good a weather as we do this weekend. I have been holding onto some good lookin recipes for around a year now, and lamely have not found the chunk of time needed to put 'em up on the website. Qfan gave me his Kentucky BBQ'd Lamb/Mutton recipe a year ago, as did Clay Q and Lawn Ranger.[p]So...new on the main Dizzy recipe page:
QFan's Kentucky Style BBQ Lamb
My Ginger/Lime Chicken Skewers[p]And on the Customer recipe page (look on the left hand menu on the main recipe page):
ClayQ's pulled beef
Lawn Rangers Stuffed "Porta-blano" Pork Tenderloin.[p]All of these recipes were cooked on the egg. Hope you enjoy them!
Chris
[ul][li]New recipes[/ul]

Toy Man · November 2005

Perfect.. I was wondering what to cook tonight.[p]Thanks[p]Toy Man

dhuffjr · November 2005

Nature Boy,
How bout the recipe for that awesome sausage you made at the fest?[p]My memory was Raging River and ground rib tips, only once through the grinder. I thought you said something else but I can't remember? Any amounts?[p]
H

Clay Q · November 2005

Nature Boy,
Wow, looks fantastic. Really a great site with all the recipes and pictures.
Thanks my friend,
Clay

Lawn Ranger · November 2005

Nature Boy,
Thanks, Chris,... for all you do.[p]Mike

Nature Boy · November 2005

Howdy!
Yeah, that sausage turnt out purty fine. I got the recipe from a customer (Sepp) and what a great breakfast sausage.[p]I used all rib trimmigs with a good amount of fat. Ran through the coarse kitchenaid grinding plate into a big bowl. Mixed in 4 tbsp Raging River and a half cup maple syrup (or I used Maple Sugar). Form into patties and cook at 250-275 direct until well crusted and rendered. I think I through a tbsp of tenderquick in also for safety's sake. [p]Next time I do it I will take some pictures and get a recipe up. The rib meat makes for some awesome sausage, though I expect other cuts could work too as long as you have enough fat. I also expect it would be good in casings, but something about sausage patties is goooood![p]This was the first sausage I have ever made, and look forward to doing more.
Thanks for asking, I wanna do them again as I am all out :-(
Chris

Nature Boy · November 2005

Clay Q,
Thank YOU! I feel like such a dolt for taking so long, but it is really cool to have the recipe up finally! Now I just have to go cook it.
I appreciate the contribution muchly!
Chris

Nature Boy · November 2005

LawnRanger,
And you!!
Beers dewd
Chris

mule · November 2005

Nature Boy,
Boy!!! I can't wait to try those ginger/lime chicken skewers!!!! They look elegant!!!![p]mule

WooDoggies · November 2005

mule,[p]Yeah, me too. [p]That recipe seems to fulfill the basic requirements: easy and good.[p]Thanks Chris![p]john

Nature Boy · November 2005

Thanks Geoff.
They are really good, and if'n you get creative, there is all kinds of treatments you could give em. Lemongrass/coconut milk, garlic/herb, chiles and cumin, coconut/curry, or whatever![p]Have fun!
Chris

Car Wash Mike · November 2005

Nature Boy,
Did your crunchy wings today. Turned out great.
Thanks for the new recipes.[p]Mike

dhuffjr · November 2005

Nature Boy,
Too lazy to google :>O
What is tenderquick?
Yeh that sausage is at the top of the things I ate. [p]H

Nature Boy · November 2005

Tenderquick is a curing agent. Nitrates and other crap that help take care of nasties. Not necessary if you are making fresh sausage, but I am notorious for leaving stuff in the fridge for a week before I cook it. And I had some on hand as a gift from djm5x9....so I put some in. It is a Morton product if you decide to fire up google![p]Happy Sunday. Go Redskins! (not much hope after last weeks 36-0 whoopin, but hopin' they get their act together against them iggles)[p]Thighs goin on the egg shortly.
Beers!
Chris

Nature Boy · November 2005

Car Wash Mike,
Lomg live ChefRD!!
Hope you are well.
Chris

Borders · November 2005

Nature Boy, I refer to your recipes often, in fact it's one of the first places I look. I'm doing my first Canadian Bacon today, per your recipe. Now that I have a lifetime supply of juniper berries, and only one recipe for them, any tips on storing them or using them in other recipes??
Thanks, Scott[p]PS-what made you think Cow Lick was the right rub for the job on Canadian bacon??

mule · November 2005

Nature Boy,
OK!! I might even dip em in some tequila and put hot sauce on them!!!!!

Nature Boy · November 2005

Borders,
I am with you, and have only tried Cat's ribs with the juniper berries. If I had some clones, and some more playing time, I would definitely be interested in learning more about those magical gin berries. The contribution of that spice to Cat's recipe is significant, and I'd love to know more about what (besides garlic and mustard seed) goes with juniper berries. [p]As far as the Canadian bacon, you'll have to ask Qfan. My guess is he was looking for a simple peppery rub to go with the bacon. And since he invented the Cow Lick, I figger he had some kinda vision! I tried the back bacon the Dizzy Pig North team cooks up, and it is unbelievable.[p]Beers to ya man. Our future holds at least a half day of fishin together. Let's make it happen!
Chris

Nature Boy · November 2005

mule,
Everytime we hang around the BBQ camp and drink the $80 tequilla, I think how good those flavors must go with chicken. I think more in a sauce than a marinade though....reduced with some lime juice and stuff. But never tried it, cuz it is tough to convince myself that it is better on the food than in a shotglass![p]Cheers
Chris

eggor · November 2005

Nature Boy,[p]just wanted to say grats on a great year you and your teammates had and also a great website you put together.[p]been wanting to try the Almost Fried Wings and it looks like it might be a good plan for a quick cook tonight.[p]Scott

Nature Boy · November 2005

Thanks very much Scott. 6 years ago with a couple eggs, and most of my time being spent designing cool non-bbq related stuff, I wudda never thunk I'd be spending most of my time around BBQ this year. Been a wild year indeed.[p]Try and get a little fridge time after you coat those wings!
Cheers
Chris

Toy Man · November 2005

Just finished eating the Ginger-Lime chicken skewers.[p]VERY good. Definitly a keeper recipe.[p]Toy Man

Nature Boy · November 2005

Toy Man,
Cool!! Thanks man. So glad you enjoyed.
Chris

RRP · November 2005

Borders,
I too have a lifetime supply of those berries! I froze mine based on what somebody posted here. As for appearance sake I just checked them and they look like the day I froze them over 4 years ago! To me those berries must be an acquired taste as I found them too strong for my liking and consequently only fixed Cat's recipe that one time also! Think I can make some gin out of them? LOL

Smokin Joe · November 2005

Nature Boy,
they sound great! Can't wait to give 'em a try. Thanks! Joe

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