What to cook for 20 on friday??

Beli

Still thinking my same old briskets......they come out great...but would like something different...

cookn biker

oink, oink

Canugghead

Baa :P Baa :P

Beli

:laugh: :laugh: OK Molly that's very convincing...

Beli

:laugh: :laugh: OMG you guys are short for words tonight......

Beli

About.......glug.....glug...... :woohoo:

Canugghead

ok Beli you asked for it, remember we spell differently in the GWN...New Sealand lamb :woohoo:

cookn biker

or gulp, gulp! :laugh:

Hoss

I have a feeling whatever you cook will be PHENOMENAL!!! :woohoo:

Slotmercenary

I suggest Sirloin Tips in wild mushroom gravy, long grain and wild rice, french cut green beans with slivered almonds, and for dessert crepes with a fresh strawberry mousse. everything but the mousse can be done on the egg.

rsmdale

Could go outside the box with this.A little Paella ,Tempranillo and crusty bread add friends and it all works.

GOOD FRIENDS AND EATS

DALE

Mainegg

or the best part is just a simple sip... sip... ahhhhh.......
with your feet up after it is all over and you can laugh at all the fun you had I am sure what ever you cook will be over the top Beli

Beli

................right....a sensible answer at last....

Beli

Hoss.............after this....I'm ready to confront any bull on the bullring....

Beli

Can imagine the flavour.....let's see

Beli

Dale...looks great...got the recipe for that colorful paella???

Richard Fl

Rabbit, Egged, Gdenby


INGREDIENTS:
Horseradish Barbecue Sauce
1 cup melted butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup fresh lemon juice
1/4 cup prepared horseradish
2 tsp Worcestershire sauce
1/2 tsp hot sauce
1/4 tsp salt
1/8 tsp black pepper




Directions:
1 I egged a couple of rabbits on the 4th.They turned out quite well. I'd cooked rabbit twice before, once in the oven, and once in a water smoker. Both times the meat was passable, but because it is extremely lean and is mostly sheathed in a fine membrane, the meat was rather dry and a little tough.
2 So this time I did everything I could to ensure a moist and tender result. I brined the whole rabbits for a day in a salt/ginger/lemon juice mixture. Then I marinated it in a "fine" apple flavored wine for six hours.
3 I started a load of Black Canyon lump, which comes from Paraguay. Its smoke is quite pleasant, and so I decided it would be the only source of smoke for the cook. After lighting it, I quickly rubbed the rabbits with EVOO, a few shakes of salt, and a generous dusting of fresh ground pepper. As soon as the starter cube fire went out, I put down the lower grill, an improvised aluminum foil drip pan, the upper grill, and the rabbits. I quickly closed the vents down, but the heat rose briefly to 230. After 10 minutes it dropped to 220, where I wanted it, and so I left them go for 2 hours.
4 After two hours, I checked the rabbits. With such a low and indirect fire, they were just barely warming up. I pushed the foil aside, turned the rabbits over, and smeared some butter on them. After a half an hour, I turned them again, added butter, and opened up the vents so that the dome came up to 290. I repeated the turning and buttering 3 more times at half hour intervals. On the last turn, one of the rabbits began to break apart, so I took them off 15 minutes later.
5 The result were good. The meat wasn't fall off the bone tender, but not at all chewy. There was a good deal of moisture in the meat, and the black pepper was quite sharp. I added a horseradish sauce on the side, which really finished off the flavor with a high note.
6 Served with honey-ginger glazed yams and fresh black cherries.
Horseradish Sauce
1 Place all ingredients in a medium saucepan and bring to a boil. Reduce heat and allow sauce to simmer for 10-15 minutes.
2 I should have also mention, that as I was turning the rabbits, I'd give a little tug with the tongs at the thin flesh at tho bottom of the ribs. As that began to tear loose, I knew I was getting close to done. Then, as I said, when one began to break up I knew I was almost there.


Recipe Type
Meat

Recipe Source
Author: gdenby

Source: BGE Forum, Gdenby, 2006/07/05

I don't know where I found the horseradish babeque sauce recipe, but I give all credit to whoever originally made it.

2006/11/21---First, I'll thank Richard for hunting up my report from the archives. I've done rabbit twice more, but don't have my notes at hand. However, there's 3 things I'd mention. The first 2 cooks I did, I did the rabbits whole, The third time, I quartered them. It made them a lot easier to handle, and they cooked more evenly. There was negligable fat in them, and they are so thin that I think anything above 250 grill would burn them. The last ones I did, which were the best, I did much like ribs, turning and mopping frequently, with some foil underneath to block direct heat. I was careful to pull them off just before 160, which is when they are safe cooked.Have fun. I can't say the rabbit I've had so far was great, but its never been a failure, and the saddle, however tiny, was always good.

Beli

Hey mi amigo Richard....TKS for your detailed recipe.....as usual....

rsmdale

Iam not the best at recipes Beli, but I will give it atry.I learned my Paella;s from an old Argentinien relative who rarely measures.

1lb Chorizo sausage
1lb or 6 chicken pieces (thighs are traditinal, but anything you prefer
1 dozen littleneck clam (soak in water w/2tsp vinager 1 hr and then scrub
1 dozen mussels (same procedure)
1lb 10-16 count shrimp(I prefer shell on, more flavor
1lb white fish,I use wahoo, only because my freezer is full of it,(halibut works great also)
2 yellow onions
2 red peppers
2 yello peppers
6 med tomatoes rough chopped3/4 pieces
8 cups chicken broth(lo-salt is better)
2 cups Bomba rice(it is better than most, but any long grain will work)
3 tbsp safrron $$$$-it is the costly part.
olive oil

heat pan at 350 in egg,add 3 tbsp oil-add prough diced peppers and onions saute until half cooked remove and set aside.2tbsp oil and place chicken in pan at 350,6-8 min and place chorizo and cook through.
Remove chicken and chorizo,set aside. Deglaze pan w/ alittle broth scrape all the goodies.Get temp to425 and pour in 4 cups broth,bring to a boil and pour in rice.temp down to around 400 do not stir the rice around if tou want atraditional sccerat.My wife prefers the paella runny(for the bread)Pinch yuor safron in and let the liquid cook down, aproz 20 min.Place your sofrito,chicken,sausage,clams ,mussels and fish back in the pan. Add the remainig broth and the tomatoes(optional)5 minutes and then add your shrimp let cook down aprox 3-5 min making sure clams and mussels open.The dish will look wet,but it willsoak in alot.3 loaves toasted bread-3 bottles03 Tempranillo and enjoy my friend.

I told you that I am terrible with recipes(all in my head)that should get you close,you can replace any of the meats to your liking.


GOOD EATS AND GOOD FRIENDS

DALE