Man recipes

Got a good one here for those who like good South Carolina BBQ. We made some last week for the Browns game. Nothin like good BBQ and football. If you've got a charcoal grill and a little time do it up.


Primal Grill with Steven Raichlen - Recipes (http://www.primalgrill.org/htdocs/pork%20shoulders.html)

Anyone else have some good Man recipes out there.

somewhere out there S.B.F is lurking:)

Sounds good and thnks to the link to that site. I'm going to try that cucumber salid.

Here's one for the potato people which is very easy.

Slice up several backing potato's. I cut them in half and slice them up but not to thin.
Place them on a large peice of aluminum foil.
Slice up half of a onion and mix in with potato's. You can add more if you like.
Drop about two TBSP of butter on top.
Shake on some salt and peper.
Then dice up a couple cloves of garlic and mix in.
Add two or three ice cupes. Helps steam the potatoes
Wrap up tight in foil then place on grill.
It takes them around 30 to 40 minutes to cook and you have to turn them about every ten minutes. I'll take them and place them on the upper rack after about 30 minutes so I can cook what ever meat we are having. Do not try cooking them on a real hot grill or they might burn. Good medium heat works best.

firstdown: I do that with whole russets to do baked potatoes on the grill. Poke holes in the potato, layer the chopped onion, garlic, salt, pepper and olive oil, put tater on top, wrap in foil and leave on the grill for about an hour on the low side of the charcoal grill, turning every 15 minutes.

My wife and I have been trying to perfect our pulled pork. Since it's just 2 of us, we get tenderloins at Costco, usually 2 to a pack, each being about 2-2.5 lbs, but I'd love to one day get a good pork butt to do this.

Throw one of those bad boys into the crock pot with a 12 oz can of root beer and any seasoning you want (we just use salt and pepper, but you can get creative). Put the pot on 8 hours and let it slow cook. Once the 8 hours is up, take the tenderloin out and pull it apart with forks, or slice it up real thin. Put it back into the crock pot with 3 cups of your favorite BBQ sauce, julienned peppers and onions, and some cumin, and let it simmer for at least another hour. Mmm, mmm, good.

You need to use a pork butt or shoulder because tenderlions just will not get you the tast because the lack of fat and the texture of the meat. I'll bet a pork butt is cheaper then the loins your buying and you can make the BBQ and freeze what you don't eat. After you pull the pork from the bone and fat there is alot less meat then you think.

I know I need to use pork butt, we just haven't gotten to that point yet. And while the tenderloins don't have the fat that a butt does, they work well in a pinch. And at $3/lb, I could do worse.

Best dip ever for a game:

1 16oz Sour Cream
1 8oz cream cheese
2 cups shredded cheddar cheese
1 jar bacon bits

Blend together and cook at 400 for 40 mins. Serve with Ritz Crackers. They won't stop talking about it, trust me.

Best dip ever for a game:

1 16oz Sour Cream
1 8oz cream cheese
2 cups shredded cheddar cheese
1 jar bacon bits

Blend together and cook at 400 for 40 mins. Serve with Ritz Crackers. They won't stop talking about it, trust me.

I'll try it this week. Thanks.

Best dip ever for a game:

1 16oz Sour Cream
1 8oz cream cheese
2 cups shredded cheddar cheese
1 jar bacon bits

Blend together and cook at 400 for 40 mins. Serve with Ritz Crackers. They won't stop talking about it, trust me.
Sounds good.

Here's another great dip:

One large tomato
One large onion
One large cucumber
one large Yellow or Red pepper
one cup shredded chedar cheese
I don't like black oilives so that up to you
Dice up all vegies and blend in a bowl with cheese. Then add about a 1/2 bottle of Zesty Italian dressing and let it sit in frig for a couple of hours while stirring several time. Its great one corn chips.

I make a pretty mean Seven Layer Dip:

Layer 1: Mix one can of refried beans and one taco seasoning
Layer 2: Mix 16oz of sour cream and 8 oz of softened cream cheese (I add fresh cilantro to this as well...)
Layer 3: 16oz jar of salsa
Layer 4: 1-2 large tomatoes diced
Layer 5: Diced Green Onions
Layer 6: Shredded Lettuce, usually 1/2 - 1 head of iceberg
Layer 7: Shredded Cheese, usually 2 cups

I usually garnish the top with Jalapenos because I'm not a big black olive fan...either will do, or neither. Should make enough to line a 13x9 baking dish...