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Old 03-27-17, 07:26 PM   #21
fishnpreacher
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Just bringing this back to the top...

If you want to win the Iron Skillet

YOU GOTTA BE IN IT TO WIN IT!

We ought to make it a requirement that all sides eligible for the Iron Skillet have to be cooked in cast iron.
Bring on the food!!!
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ!
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Old 03-31-17, 08:54 AM   #22
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Doing an Asian Chicken Cranberry Salad. It's just high falutin' tangy coleslaw really.
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Old 03-31-17, 05:32 PM   #23
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Roosevelt beans are in refrigerator getting to know each other, will be cooking early AM.
Looking forward to seeing what everybody brings!
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ!
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Old 03-31-17, 05:51 PM   #24
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Chili is in the Ninja as we speak.
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Old 04-01-17, 04:55 PM   #25
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Some folks wanted the recipes to the chili I made and the 7-Up Apple Dumplings that Mrs. T8MF baked. Here you go:

Mountain Dew (or 7-Up or Sprite) Apple Dumplings
2 granny smith apples
2 (8 ounce) cans crescent rolls
1 cup butter
1 1⁄2 cups sugar
1 teaspoon vanilla
1 dash cinnamon
1 (12 ounce) can Mountain Dew (or 7-Up or Sprite NOT diet)
  • Peel and core apples.
  • Cut apples into 8 slices each.
  • Roll each apple slice in a crescent roll.
  • Place in a 9 x 13 buttered pan.
  • Melt butter, then add sugar and barely stir.
  • Add vanilla, stir, and pour over apples.
  • Pour Mountain Dew around the edges of the pan.
  • Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
  • Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Smoked Chuck Roast Chili
Ingredients:

Meat:
3 to 4 lbs. of good quality Chuck Roast
Hot sauce
Steak Seasoning, or just salt and pepper
Ground coriander (1 tbs)
Ground chipotle pepper or other ground chili peppers (1 tbs)

Veggies & Broth:
  • Two green bell peppers (Chopped)
  • One red bell peppers (Chopped)
  • One yellow bell peppers (Chopped)
  • 1 large red onion (Chopped)
  • 1 large brown or yellow onion (Chopped)
  • 1 large jalapeņo (Diced)
  • 6 cloves garlic, chopped
  • 1/4 cup of Worcestershire sauce
  • 12 oz. of Guinness Extra Stout (or any good dark beer)

Directions:
Take meat and Sprinkle with hot sauce and rubbed down for even coverage.
Rub with steak seasoning, ground coriander and chipotle pepper for even coverage and to taste.
Wrap in plastic wrap and let rest in the fridge a minimum of 4 hours (8 is better)
Once rested, set up your kamado / smoker for indirect cooking and preheat to 250. Add a chunk of your favorite smoke wood and place meat on grill or in a pan.
Smoke until the internal temp is 165 degrees.
While the meat is cooking, cut the veggies and place in a disposable aluminum chafing pan.
Pour the Worcestershire sauce and the beer over the veggies. (You can add more chipotle powder to the veggies if you like)

Once the meat I.T. has reached 165, remove it from the grill and place it in the pan on top of the veggies and tightly cover with aluminum foil. Return the chafing pan to your kamado / smoker (or the oven) and raise the temperature to 325 to 350.
Braise this until the meat has reached 210 degrees and shreds easily with a pair of forks, just like pulled pork.

Once you’re done pulling return the pan to the oven or cooker to reduce the liquid to your desired level.

Once the liquid reaches your desired level remove it from the kamado. Pull any larger pieces of meat to your desired size and it’s ready to use.

STOP! - At this point you just made Pepper Stout Beef, the foundation to the chiili! And it can be enjoyed as is in sandwiches or over rice.

But to continue to the chili...

Transfer the mixture to a crock pot or dutch oven or large pot and add:
  • 6 cloves garlic, chopped
  • 1 tbsp ground cumin
  • 1/4 cup chili powder
  • 1 28oz can diced tomatoes
  • 1 28oz can tomato sauce
  • 2 15oz cans dark red kidney beans or pinto beans, drained and rinsed
  • 2 tbsp honey
  • salt to taste
  • additional garlic powder to taste (whole garlic is already in the pepper stout beef)

Simmer for an hour or so and serve with shredded cheese or any of your favorite chili toppings.
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Last edited by Trout8myfly; 04-02-17 at 09:50 AM.
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Old 04-01-17, 05:02 PM   #26
SlowStreamer
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Thanks for posting the recipes George !

Both were Great !!!!!
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Old 04-01-17, 05:47 PM   #27
fishnpreacher
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What SS said, need to add to the sticky in the cooking forum
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ!
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