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Thread: Ask the Chef

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    Ask the Chef

    I think this would be a great section if you guys did an ask the chef bit in here!


    I would start off by asking for a good recipe for baby back ribs! I usually use bulls eye bbq sauce but would love to make my own.
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    We were discussing that! The Q&A, not the baby back ribs.

    A basic sauce just needs a few components, then all you have to do is adjust the flavors to what you like. Barbecue sauce is one of those food items that's regional but each one is good! There are so many different varieties - sweet, smoky, vinegar, mustard, spicy....it's tough for me to tell you what the best would be.

    So here's a sauce base recipe (I use my grandmother's recipe and cannot give it away ):


    12 oz tomato paste
    3/4 cup cider vinegar
    2 1/4 cups water
    1/2 cup brown sugar
    1/4 cup Worcestershire sauce
    1/4 cup lemon juice
    6 cloves garlic (minced)
    1 onion (chopped)
    2 TBS olive oil
    2 tsp mustard powder
    2 tsp chili powder
    1 tsp paprika
    1 tsp black pepper
    1/2 tsp red pepper


    Add olive oil to a large pot, set on medium-high, and saute onion and garlic briefly (don't allow garlic to get brown). Add in other ingredients, stir to blend. Bring to a boil then reduce heat to low and simmer 15-20 minutes.

    At that point I would taste it and add what I think it needs to make it what I want it to be - either more of the base ingredients or other items to give it a different flavor (honey, molasses, liquid smoke, red pepper, etc.). Then I'd let it sit overnight before I tasted it again and make any changes necessary at that point.

    From what I recall of Bullseye, it's fairly dark and has a pretty good amount of hickory flavor, so you may want to add molasses and a little liquid smoke flavor.




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    If you have a good rub, you don't need sauce. Saucing a good dry rubbed rib is redundant.

    I stand by the 8-3-1-1 dry rub.

    8 Tbsp brown sugar
    3 Tbsp kosher salt
    then any combination of your liking as long as it adds up to just 2 Tbsp

    I like using a mix of hot pepper powder and old bay seasoning. Which by the way is pretty much a masala.

    I do love a good smoked rib with no seasoning and then sauced and caramelized the last 10 minutes.

    My sauce is really kinda odd, but I love it!

    equal parts of

    ketchup ( a lot of bbq sauce recipes end up replicating ketchup, so...)
    western dressing (if you can find it)
    canned jellied cranberries ( I do not like cranberries)


    then add your favorite spices, herbs, and wright's liquid smoke to taste
    To Live Is To Eat

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    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

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    Question for Buttercup

    Have you seen or used this?

    Aged Black Garlic

    Aged Black Garlic: a new superfood? | Steamy Kitchen

    Sounds yummy!
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    I've heard about it but I haven't tasted or used it yet, I imagine it's wonderful!

    Every several months there's a new "superfood" being touted. I'm a little skeptical about some of the alleged health claims, but I do enjoy many of them just because they taste good.




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    I need some new chicken recipes. Something filling, without being too spicy, and without a lot of hassle. I'm getting tired of chicken and rice with cream of mushroom gravy.
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    Quote Originally Posted by IMGreat101 View Post
    Have you seen or used this?

    Aged Black Garlic

    Aged Black Garlic: a new superfood? | Steamy Kitchen

    Sounds yummy!
    So they just let garlic rot until it's black and then eat it, huh? Kids, don't try this at home!

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    Quote Originally Posted by Ducky View Post
    I need some new chicken recipes. Something filling, without being too spicy, and without a lot of hassle. I'm getting tired of chicken and rice with cream of mushroom gravy.
    I like sauteing chicken in butter with fresh lemon juice, oregano and garlic. Serve on pasta or rice.


    I'm a little skeptical about some of the alleged health claims
    +1

    answer: genetics
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Oops, I thought it said "Ask the Chief". I had a good one

    Buttercup, anything with 1/4 cup of Worcestershire sauce and 6 cloves of garlic has got to be good - Printed out!

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    Ask the O/R Foodies

    Ok I am looking for a recipe to bbq pork spare ribs.
    Check your feelings at the door!

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    Does anyone have a garlic shrimp scampi sauce recipe? I would like to make it since I'm tired of paying premium prices for only a few measly shrimp and sauce.
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    Quote Originally Posted by Reca View Post
    Ok I am looking for a recipe to bbq pork spare ribs.
    Smokey D's BBQ cooks theirs @ 250 for 4 hours.

    That's a St. Louis style rib.



    I suggest the 8-3-1-1 dry rub.

    Simple Dry Rub Recipes That Work Wonders
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Quote Originally Posted by pgg View Post
    Does anyone have a garlic shrimp scampi sauce recipe? I would like to make it since I'm tired of paying premium prices for only a few measly shrimp and sauce.


    Scampi is pretty easy to make. I would use chardonnay.

    Classic Shrimp Scampi Recipe - How to Make Shrimp Scampi
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    good and easy chicken.

    Chicken Cutlets

    ok take 4 chicken breasts, wrap in plastic wrap, then pound them out to 1/2" thick with a tenderizer malllet.
    take a whole bottle of balsamic vinager, pour into sauce pan and put over high heat, reduce this to about 1/2 its original size. in a large skillet, med heat use 4 tbsp EVOO. dredge the flattened out chicken breasts in seasoned flour then one at a time gently brown them in the3 skillet. while cooking the chicken, dice up a bunch of fresh green, red and yellow peppers. after chicken iws finished, dump the peppers into the same skillet, add a small ammt of red wine to deglaze the pan and sautee the peppers. serve with some garlic mashed taters or by themselves. pour a small ammt of the balsamic vinegar reduction over [eppers and chicken

    yum yum yum

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    Quote Originally Posted by Ballbuster374 View Post
    good and easy chicken.

    Chicken Cutlets

    ok take 4 chicken breasts, wrap in plastic wrap, then pound them out to 1/2" thick with a tenderizer malllet.
    take a whole bottle of balsamic vinager, pour into sauce pan and put over high heat, reduce this to about 1/2 its original size. in a large skillet, med heat use 4 tbsp EVOO. dredge the flattened out chicken breasts in seasoned flour then one at a time gently brown them in the3 skillet. while cooking the chicken, dice up a bunch of fresh green, red and yellow peppers. after chicken iws finished, dump the peppers into the same skillet, add a small ammt of red wine to deglaze the pan and sautee the peppers. serve with some garlic mashed taters or by themselves. pour a small ammt of the balsamic vinegar reduction over [eppers and chicken

    yum yum yum
    That sounds good.




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    Not a chef but hey, a girl has got to eat

    Chicken:

    Take chicken breast and pound until about 1/4 inch thick and then be creative. I have made a chicken cordon bleu type by spreading Laughing Cow light swiss cheese on it, then a piece of ham and rolling up and baking. Or you can use the LC and spinach. Or you can use pepperoni and mozzerella cheese. The possibilities are endless really.
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    Quote Originally Posted by Wolven View Post
    Not a chef but hey, a girl has got to eat

    Chicken:

    Take chicken breast and pound until about 1/4 inch thick and then be creative. I have made a chicken cordon bleu type by spreading Laughing Cow light swiss cheese on it, then a piece of ham and rolling up and baking. Or you can use the LC and spinach. Or you can use pepperoni and mozzerella cheese. The possibilities are endless really.
    My mouth just watered.
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    I've been making my own version of Beef Carpaccio.

    Very thinly sliced (shaved) beef (I like Sirloin Tip or Eye of Round best)
    worchestershire sauce
    capers
    Parmesan cheese
    dijon mustard
    splash lemon juice
    black pepper
    (all ingredients to taste)

    Mix everything together, except the beef. Set aside.
    Pound the sliced beef flat between two pieces of plastic wrap, then toss with the sauce. Eat. (yes, raw) You can use rare roast beef if it makes you feel better.

    I like enjoying it with a nice, dark beer.
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    http://www.youtube.com/watch?v=MtN1YnoL46Q


 

 

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