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Showing All Recipes by John

Chipotle Pepper Brine

by ~ John
MARINADE

Chipotle Pepper Brined Beef packed with tons of BIG BEEF flavor

For this recipe you will need:

This recipe should be prepared as follows:

Soak beef in this marinade for 1 to 2 days

White BBQ Sauce

by ~ John
SAUCE

Alabama BBQ Sauce for Smoked Chicken

For this recipe you will need:

This recipe should be prepared as follows:

This is a BBQ sauce that was found to be best with smoked chicken. Blend all ingredients using a mixer on high speed until thoroughly blended.

Johns Skirt Steak Marinade

by ~ John
MARINADE

Light on the sweet heavy on the heat. A perfect balance of spice, sweet and savory. Great for skirt steak, but would likely be great for other meats as well as jerky.

For this recipe you will need:

This recipe should be prepared as follows:

Boil for 20 minutes. Remove from heat. Add one large onion cut in half making large rings. Add thawed skirt steak. Frozen is o’kay too, just takes a bit longer for marinade to work. Soak for 12 to 48 hours, then grill on Super High heat for just a few minutes on each side of steak. Remove steak from heat for 5 to 10 minutes before putting back on grill for another several minutes on each side.

Lucky Bird

by ~ John
MARINADE

Took a shot in the dark with a couple simple ingredients came out pretty well can use some tinkering

For this recipe you will need:

This recipe should be prepared as follows:

Smoked on Mini laundry DIY offset about 1.5 hours around 160° to 180° until the internal temperature of the thickest breast was 175. Smoked with pear wood

War Jerkin Beef Jerky

by ~ John
MARINADE

A great mildly sweet, medium spicy jerky.

For this recipe you will need:

This recipe should be prepared as follows:

Beef should be sliced no less than 1/8 inch thick. Combine ingredients in sauce pan over medium heat for about 20 minutes. Whisk as needed. Let cool to room temp (70°) or lower. Add meat to large zip-lock bag, pour in marinade, work by hand to thoroughly coat all meat. Squeeze all air out of the bag. Place in refrigerator over night. Smoke with choice of wood at 150° for 5 hours.

Great Simple Salsa

by ~ John
SALSA

A fresh and tasty salsa for chips, tacos, etc. Simple to prepare. Requires just a knife and food processor, or just a knife. Get choppy

For this recipe you will need:

This recipe should be prepared as follows:

Do not remove seeds from jalapenos. Lemon is real lemon. everything but the skin and seeds.

Start by making everything a good size to add to the food processor. We have a small processor so we do small batches. A little tomato, a little onion, a little cilantro, etc.. then pulse till happy with size of pieces.

We'd like to try is do have the tomato's on their own, keep separate until water comes to top, drain then add to the mix. This way there will half as salsa juice.

Also would like to try half white and half purple or other sweet onion.


Prime Rib Marinade

by ~ John
MARINADE

This recipe is still evolving and is normally built using a few shakes of this a bunch of shakes of that a small pour of this etc... you get the picture. I have done my best to estimate the amounts being used and have formulated the following list of ingredients.The beef base being used is the mexican type that comes in a yellow box. They are large moist cubes of base.The following is sufficient enough for one 5lb prime rib roast.

For this recipe you will need:

This recipe should be prepared as follows:

Garlic should be pressed or fine chopped. If you're not a fan of molasses try a little dark brown sugar (just a little bit tho). Combine in sauce pan and before adding molasses bring to a boil, let roll for a minute or so and then reduce heat and add molasses. Allow to simmer for 5 to 10 minutes before removing from heat. Cover and let cool before adding to marinade bag. Marinade rib roast for 24 to 36 hours.

Johns Pizza Dough

by ~ John
ANY

An authentic NY Pizzeria recipe. Makes a delicious crispy airy yeasty crust. Use only All Trumps Bromated Flour, Olive oil and NonIodized sea salt.

For this recipe you will need:

This recipe should be prepared as follows:

Proof yeast with just a drip of local honey. Add Flour Last.Work it hard. Push roll spread smash roll... etc... You become the industrial dough mixing machine. lol.

Let stand around 50°F for around 12 hours. Punch down, roll around and let stand another 12 hours or so. Ready to use, but best after another 12 to 24 hours. Keep refrigerated or freeze.


Rub 170

by ~ John
RUB

It's AMazing ;

For this recipe you will need:

  • 1/3 Cup Granulated Garlic
  • 1/2 TSP Taragon
  • 1/4 TSP Cumin
  • 3 TSP Spanish Paprika
  • 2 TSP Ginger
  • 1 TSP Cinnamon
  • 2 TSP Chili Powder
  • 1-1/2 TSP White Sugar

This recipe should be prepared as follows:

Bring together in blender

Oklahoma Fried Onion Burgers

by ~ John
ANY

Sounds and Looks amazing. Will post back after making these

For this recipe you will need:

  • 1 large onion peeled halved and thinly sliced
  • salt and pepper
  • 1 lb ground beef
  • 1 TBS butter
  • 1 TBS vegetable oil
  • 4-8 slices American cheese
  • Mayo
  • Mustard
  • Pickles for serving
  • 4 hamburger buns toasted

This recipe should be prepared as follows:

How To Make Oklahoma Fried Onion Burgers Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately


Cajun Corn on The Cob

by ~ John
ANY

Cajun Corn on the Cob is a spicy, flavorful twist on the classic side dish. Fresh ears of corn are seasoned with a homemade Cajun spice blend, then grilled or fried to perfection. This dish combines the sweetness of corn with the boldness of Cajun spices, creating a delicious balance thats perfect for summer cookouts or any meal needing a kick of flavor.

For this recipe you will need:

  • 4 ears of corn
  • husked
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 TSP vegan mayonnaise
  • 1/3 Cup sour cream or Mexican crema
  • 1 1/2 TSP cajun spice
  • 1 1/2 TSP smoked paprika
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • 1 TSP chopped cilantro
  • 1/2 cup crumbled feta or cotija cheese
  • 1 TBS lime juice
  • 1 TSP chipotle or chili powder optional

This recipe should be prepared as follows:

Preheat the oven to 425°F. In a small bowl, mix olive oil, half of the cajun spice, half of the paprika, garlic powder, onion powder, salt, and pepper. Place each corn cob on a piece of foil. Generously brush each cob with the oil and spice mixture, then wrap in the foil. Bake the corn in the preheated oven for 30 minutes. For softer corn, remove after 30 minutes, brush with more oil-spice mixture, and bake for an additional 20-25 minutes. While the corn bakes, prepare the mayo sauce by mixing mayonnaise, sour cream, the remaining cajun and paprika spices, lime juice, salt, and pepper. Remove corn from the oven, let cool slightly, then brush with the mayo mixture. Optionally, for a slight char, place the corn in a lightly greased grill pan and grill until lightly charred. Top with crumbled cheese, chopped cilantro, and a sprinkle of cajun spice. Serve warm.


Worchestershire Similar To...

by ~ John
SAUCE

Home made sauce similar to worchestershire. Could use a little anchovy

For this recipe you will need:

  • 3 Onions chopped
  • 2.2LBS brown sugar
  • 2 TBS Ground Ginger
  • 4 tbsp Salt
  • 2 Oranges roughly chopped
  • 4.5 Iiters malt vinegar
  • 4.5LBS Apples roughly chopped
  • 1 TSP Cayenne Pepper
  • 2 TBS Cloves
  • Chillies optional to taste

This recipe should be prepared as follows:

Combine all ingredients in a large pot. Bring the mixture to a boil, then reduce heat and simmer gently for 3 hours. Allow the mixture to cool, then strain it through a fine-mesh sieve. Bottle the strained liquid in clean, airtight bottles. Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes Kcal: N/A | Servings: Makes about 6 liters

Smoked Trout

by ~ John
SMOKED

Dry brine smoked trout

For this recipe you will need:

  • 2 LBS rainbow trout fillets
  • 6 Cups brown sugar
  • 1 1/2 Cups kosher salt
  • 2 TBS garlic powder
  • 2 TBS onion powder
  • 1 TBS ground black pepper
  • 2 TSP cayenne pepper/paprika

This recipe should be prepared as follows:

Mix the brown sugar, salt, garlic powder, onion powder, black pepper, and cayenne pepper.

Rub the dry brine on fillets and place fillets in a glass baking dish making sure the fish is totally surrounded and covered in the dry brine. Cover with plastic wrap and place in the fridge for 1-6 hours.

Rinse the fish thoroughly and let set it in a cool dry place for 1-3 hours. A tacky patina will form on the surface of the fillets.

Smoke for 2-5 hours at a gradually increasing temperature, starting at 140 F and increasing it by 20 F every hour.

Leave the smoker at 180 F for the final 2 hours. The fish needs to have a minimum internal temperature of 145 F.

Brush your favorite glaze on the fillets every time you raise the temperature.

Mole Sauce ... Kinda...

by ~ John
SAUCE

This sauce along with kinders SPG the blend and Day of the dead Carniasada make a flavor very similar to the old McCormic's BBQ seasoning. Very good on steak. Soak on Ribeye for a few hours, season with the above mentioned then grillsmoke offset with hickory and pellets if ya like ;

For this recipe you will need:

  • 10 Guajillo Chilies
  • 6 to 8 Chilies de Arabol
  • 4 Cloves Garlic
  • 1 Tomato roma or similar
  • Some Cilantro
  • Granulated Onion or Fresh
  • Sea Salt
  • Black Pepper
  • Pinch of Cumin
  • Cocoa Powder
  • Turbinado Sugar
  • Molassas
  • Apple Cider Vinegar

This recipe should be prepared as follows:

Add to boil all chilies, garlic, cilantro and black pepper. Boil till soft. During this time roll the tomato around in the boil to remove skin. Clean tomato and add to boil. Once all soft move to blender. Add all remaining ingredients at this time, but salt to taste as blending progresses.

McCormick Pork Rub

by ~ John
BBQ

Haven't made this rub yet, but it reads like it should taste just about right.

For this recipe you will need:

  • No Ingredients Listed

This recipe should be prepared as follows:

Mixer up