GearHead Kitchen Forum

**grouch0jr** · 08-17-2009, 06:48 PM

heres what i grilled up tonight:

london broil (im not sure what the marinade was, my sis made it using mostly ketchup and worcestershire sauce as well as other seasonings), potatoes that were boiled then coated with olive oil and seasoned with mostly old bay, and in the tin foil weve got green beans in a balsomic vinegar with minced garlic.

potatoes were a little raw in the last pic, heres what they look like done:

**KahanaReef** · 08-18-2009, 12:57 PM

Originally Posted by doberman 152

1/4 Cup Soy Sauce
3 Tablespoons (minced) Garlic
2 Tablespoons Olive Oil
2 Teaspoons Seasoning - Black Pepper
1 Teaspoon Worcestershire Sauce
1 Teaspoon Seasoning - Onion Powder
1/2 Teaspoon Seasoning - Salt
1/2 Teaspoon Liquid Smoke Flavoring ( love this stuff )
1 Pinch Seasoning - Cayenne Pepper
2 (1/2 lbs) Steaks Beef - Rib Eye

I used this the other night and it was excellent! I never thought to use Cayenne in that marinade before

**KahanaReef** · 08-18-2009, 01:00 PM

Originally Posted by grouch0jr

heres what i grilled up tonight:

london broil (im not sure what the marinade was, my sis made it using mostly ketchup and worcestershire sauce as well as other seasonings), potatoes that were boiled then coated with olive oil and seasoned with mostly old bay, and in the tin foil weve got green beans in a balsomic vinegar with minced garlic.

potatoes were a little raw in the last pic, heres what they look like done:

Mmmm... Looks good.

London broils can be great when marinaded over night. And, blanching potatoes and some veggies makes them come out perfect

**KahanaReef** · 08-18-2009, 01:01 PM

Originally Posted by doberman 152

give these a try,

Those are good in a draft beer

**KahanaReef** · 08-18-2009, 01:02 PM

Originally Posted by 0rion

tomorrow's dinner.....pork butt's rubbed with mustard and Rudy's rub.

So, how'd they turn out? And, what's in 'Rudy's Rub'?

**KahanaReef** · 08-18-2009, 01:02 PM

Originally Posted by doberman 152

I want to try and make my own pork rinds, can you buy just ham skin?

I have no clue

***doberman 152*** · 08-18-2009, 01:17 PM

Originally Posted by KahanaReef

Those are good in a draft beer

Got to be a Cali thing, my luck i would choke on it.

**KahanaReef** · 08-18-2009, 01:21 PM

Originally Posted by doberman 152

Got to be a Cali thing, my luck i would choke on it.

Back when I was a bartender, there was this guy who was a regular and he always ordered a draft with olives...

I told him that was strange and he said, don't knock it till you've tried it. I never have a draft beer without them to this day

The olives taste great soaked in beer. Try it

Also, spicy green beans in Bloody Mary's instead of celery. Great Saturday morning pick up

**0rion** · 08-18-2009, 01:38 PM

Originally Posted by KahanaReef

So, how'd they turn out? And, what's in 'Rudy's Rub'?

they'll make a turd as a buddy of mine always says.

Pretty good. That Rudy's has quite a bit of cayenne in it and it's fairly spicy. Also a lot of black pepper or crushed peppercorns in there too. It's on the spicy side but I lather the crap out of them with baby ray's so the sweet and spicy go well together.

**KahanaReef** · 08-18-2009, 01:42 PM

That sounds good. I'll have to pick some up.

I like spicy

***doberman 152*** · 08-18-2009, 01:43 PM

Originally Posted by 0rion

they'll make a turd as a buddy of mine always says.

Pretty good. That Rudy's has quite a bit of cayenne in it and it's fairly spicy. Also a lot of black pepper or crushed peppercorns in there too. It's on the spicy side but I lather the crap out of them with baby ray's so the sweet and spicy go well together.

Dammit man, must you post your food when i'm always hungry. As Dena would say, Yummo

**KahanaReef** · 08-18-2009, 01:45 PM

I have never said that once in my life!

**0rion** · 08-18-2009, 01:45 PM

Originally Posted by doberman 152

I want to try and make my own pork rinds, can you buy just ham skin?

I'm sure if you find a real butcher shop they can hook you up with "cracklins" which is what pork rinds are made of. I've had home made fresh pork rinds and it's hard to eat them out of a bag after having them fresh. My grandpa used to always make cracklin cornbread which kicked major ass. He'd just mix the cracklins in with the batter before he cooked it. That reminds me.... I need to find some cracklins.

***doberman 152*** · 08-18-2009, 01:49 PM

Originally Posted by KahanaReef

I have never said that once in my life!

I just know how much that urks you.

O

**0rion** · 08-18-2009, 01:52 PM

Originally Posted by KahanaReef

That sounds good. I'll have to pick some up.

I like spicy

it's pretty expensive if you do that math ( I did

). Rudy's has a site and it's listed as $6.23 a bottle but if you use coupon code BRAD20 you get 20% off which makes it $5.19 a bottle. Cheap you say? Shipping to me was $8 ground. That's for a 12oz bottle and the largest bottle they have at the site. I then done the math on my normal rub I use. Strawberry's. I get it by the gallon and get it shipped to me for $39 shipped. That would be almost 11 bottles of Rudy's to make a gallon so which is almost $60 for the rub then they wanted another $11 to ship. $71 shipped for Rudy's after the 20% discount. It's just not worth it to me. A buddy of mine was in Oklahoma training and picked me up 2 bottles is the only reason I've ever used it. I'd recommend Strawberry's anyday over Rudy's. Strawberry's is cayenne based too but doesn't have as much or as much black pepper as Rudy's. I can add both to Strawberry's and still come out way ahead if I'm just wanting the pepper and heat.

***doberman 152*** · 08-18-2009, 01:52 PM

Originally Posted by 0rion

I'm sure if you find a real butcher shop they can hook you up with "cracklins" which is what pork rinds are made of. I've had home made fresh pork rinds and it's hard to eat them out of a bag after having them fresh. My grandpa used to always make cracklin cornbread which kicked major ass. He'd just mix the cracklins in with the batter before he cooked it. That reminds me.... I need to find some cracklins.

How many pork rinds are in a big bag about 50 or so? and are they sold buy the rind or the lb. do you think?

***doberman 152*** · 08-18-2009, 01:57 PM

I google this pic. This is what there gonna be? damn huge!! Crunchy??

**0rion** · 08-18-2009, 02:00 PM

this is another great BBQ marinade. Back home there was a company out of Hornersville, Mo. called Wicker's (www.wickersbbq.com). I grew up eating pork butts with this stuff. We used it as a sauce after the butts were finished. You chop the butt up with a cleaver, put it on a burger bun, put grated raw cabbage on top of it, and hit it heavy with wickers. Man......there's nothing like it. I found a recipe for wickers that actually gets pretty darn close if you just wanted to try it but you HAVE to use the cabbage which people always lazy out on. It makes the sandwich.

wickers sauce
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin
Preparation:
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.

***doberman 152*** · 08-18-2009, 02:00 PM

I dont know witch are better huh? these are good to

**0rion** · 08-18-2009, 02:01 PM

Originally Posted by doberman 152

How many pork rinds are in a big bag about 50 or so? and are they sold buy the rind or the lb. do you think?

I'm sure at a butchers shop they're going to be sold by the lb. You'll want to cut those up and that first picture doesn't look like those were deep fried but pan fried or grilled or something. For rind's you'll want to deep fry them. Hmmm Hmmmm healthy.