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Thread: Check out "THE ADVOCATE's" Kitchen

  1. #1
    Administrator Site Admin VJB's Avatar
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    Check out "THE ADVOCATE's" Kitchen

    Submit your recipes here for Jason to test out and your submission may make it into "THE ADVOCATE's" Kitchen

    http://www.vintagejetboats.com/conte...CATE-s-Kitchen

  2. #2
    I'm hoping he'll share some of his BBQing ability with us again!!!!
    Had a blast the last time we were there.
    ****Disclaimer - I'm far from being an expert so you may want a second opinion!****

  3. #3
    Just call me "Infidel" Site Admin David's Avatar
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    I know when we were there last year Marci cooked up a bunch of meat that was off the hook!!!
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  4. #4
    I will work on getting my verde recipe up tomorrow. It's pretty good in place of reg. chile on navajo tacos too.

    1 to 1.5lbs pork....either stew meat of cut up ribs.
    1 can diced tomatoes with jalapenos
    1 can green la victoria salsa...can use any brand as long as its tomatillios based
    2 cans whole green chillies diced(save the juice)
    1 can chilie beans
    1 large onion....or 2 medium/small onions
    3 chicken bullion cubes
    1/2 cup of water
    Brown/cook pork on high heat...I season with garlic salt and red cayenne pepper.

    Combine browned pork to above ingredients

    I usually season with 3 garlic cloves, about 1 table spoon cumin, and 1 tablespoon chile powder, little salt black pepper ect.

    It needs to simmer for about 4 hours to get happy.

    This batch got thickened up about 1 hour before it was done with a little corn starch....with enough simmer time that usually isnt necessary.

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    Last edited by H20MOFO; 02-27-2012 at 10:21 AM.

  5. #5
    Quote Originally Posted by H20MOFO View Post
    I will work on getting my verde recipe up tomorrow. It's pretty good in place of reg. chile on navajo tacos too.
    phew! I thought you were gonna say "Cherokee Burritos"
    It's Impossible to Lose Your Footing, If Your On Your Knees"

  6. #6

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    Re: Check out "THE ADVOCATE's" Kitchen

    For all the steak lovers out there I ran across what I guess is a french method.

    Get a nice Rib Eye, health amount of Thyme, and a couple tablespoons of butter....seal it all up in a Vacuum bag. I found it easier to keep a teapot full of water on the stove just under a full boil. Place bagged steak in a larger pot and fill with hot water then with the teapot bring the temp up to 135-140 degrees...cover, refill teapot and return to stove.....Go have a beer and add more hot water...repeat as necessary for 2 hours keeping the meat at temp.

    With a Charcoal Starter Chimney, start coals and burn off all lighter fluid. Place grill on flaming chimney and toss the steak on for 20 seconds or so and flip it.

    And then it is done.



    Medium to medium rare inside and the prefect char to the fat on the outside.

    Karsten

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  8. #7

    Re: Check out "THE ADVOCATE's" Kitchen

    That looks good. ^^^ I would love Jason and Marcee's tamale pie recipe.....that was some killer stuff.

  9. #8
    Team Dirt Bag Intern NUTTZ
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    Re: Check out "THE ADVOCATE's" Kitchen

    Quote Originally Posted by H20MOFO View Post
    That looks good. ^^^ I would love Jason and Marcee's tamale pie recipe.....that was some killer stuff.
    They make them at her work on your way home? She just made a 29lb one for the trip LOL.
    Heavy Lake Lay Up Family Boat Ready To Race Any Takers

  10. #9

    Re: Check out "THE ADVOCATE's" Kitchen

    I am soooooooo sick of my cooking....I need new material.lol I need to come see ya anyway to get that zip drive from the last trip.
    Here is my new cell.....my old phone was a powell victim 385-229-2919.
    I am stuck working tomorrow.....maybe I can swing by on the way home if you guys arent busy.

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