Simple and quick and good: Scrambled eggs, steamed spinach or kale, salsa. I make my own salsa, you can add in some onions if you like. Sea-salt the eggs and kale a bit, to your taste.
Simple and quick and good: Scrambled eggs, steamed spinach or kale, salsa. I make my own salsa, you can add in some onions if you like. Sea-salt the eggs and kale a bit, to your taste.
GilpinGuy’s Beef Jerky
This jerky is sweet with a bit of a spicy kick, but not too HOT.
INGREDIENTS:
3-5 lb lean beef sliced thin (1/8" or so) with the grain (London broil, eye of round, whole sirloin, flank steak, etc. will do just fine)
1 cup Soy Sauce
3/4 cup Brown Sugar
1/2 cup Pure Maple Syrup (not the fake crap)
1 tsp Onion Powder (or to taste)
1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
1 tsp Black Pepper (or to taste)
1 tsp Cayenne Pepper (or to taste - avoid liquid hot sauce because of the vinegar)
DIRECTIONS:
Marinade the beef several hours at least. I typically do it overnight. I have marinated it for as little as 12 hours and as long as 2 days with basically the same results.
Dehydrate the beef. I don’t have a dehydrator (I need to get one) so I do mine in the oven set at the lowest temp it will allow. Mine goes down to 170 but 150 would be better.
I lay the beef strips flat on cookie drying racks placed on cookie sheets. The racks allow for some air movement beneath the beef. I also cover the cookie sheets with foil to reduce the mess from drippings.
It takes me between 4 and 6 hours to get the jerky to my tenderness preference. You may like it tougher or more tender – experiment to see what is right for you.
Last edited by GilpinGuy; 06-02-2013 at 23:51.
I made this recipe last night, and it was awesome. Boneless Buffalo Wings. If you're gaining weight for a movie role, this is a good start to learn deep-frying.
I used canola oil, and Frank's Original Red Hot sauce, and it tasted exactly like Buffalo Wild Wings hot. Probably better and fresher. The nuggets without the sauce tasted like KFC. You could really coat them with whatever you want.
http://allrecipes.com/recipe/boneless-buffalo-wings/
The frying wasn't too scary, like I thought it might be. I used a medium sized pot, and about 3/4 of a bottle of canola oil. I have a cheap thermometer than hangs on the side of the pot and dips into the oil. Once it got to 375 degrees, I dropped the first batch in. I really just kept an eye on the temperature, and you can see that it drops to around 350 after you drop a batch in, and it starts rising back to 375 just around the time they were finished (5-6 minutes). Beautiful.
I used the thin cut breast fillets from King Soopers, and cut each one into 3-4 pieces. It made a good 25 pieces, and cooked in 4 batches. I used a slotted spoon to pull them out.
I found that the flour mix you make with the recipe ran out once I got down to coating the last 1/4 of the nuggets for the 2nd time, so I might make increase the size a little bit the next time. But they were still all coated fine in the end.
When deep frying, you should be prepared for the unlikely event of a fire. I read it's a good idea to have a wet towel there to throw over the pot if it catches fire, and it will extinguish it. Water is absolutely the worst thing you could throw on it.
Last edited by generalmeow; 06-13-2013 at 08:44.
There's lots of negative stuff to focus on lately. Two things that always cheer me up are eating and camping. Here's an idea that combines the two - even if you do this on a grill in your backyard.
You can put each ingredient in a pint glass mason jar, mixing bowls, or if you have a small family a muffin tin might be a good option.
Ingredient suggestions:
Waffle (or sugar) cones
Aluminum foil (to wrap them)
Blueberries
Strawberries
Peaches
Pineapple
Apples
Banana
Mini Marshmallows
Chocolate Chips
Butterscotch Chips
Chocolate chips
Walnuts
Peanuts
Almonds
Toffee pieces
Brown sugar
Coconut
Dried fruit
Raisins
Peanut Butter
Here's a suggestion of what to do:
1. Chop up the fruit like the bananas, etc. and get some marshmallows and chocolate chips ready. (Using these ingredients on a camping trip is good because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife.)
2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.
3. Wrap the whole cone in aluminum foil, then put in over the hot coals/medium heat grill for 5-10 minutes or so, turning every so often.
4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!
The combination of the melted peanut butter, chocolate and marshmallows with the warm bananas is awesome. Making it in the waffle of sugar cone gave it all a nice crunch and made it a little less messy than a regular s'more. (At least for some of us)
Recipe from: http://thehomesteadsurvival.com/camp.../#.UdN-zMu9KK1
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Reviving the recipe thread? Excellent. Here is an easy Vinaigrette Recipe:
Ingredients:
Extra Virgin Olive Oil (3 to 1 ratio of Olive oil to Vinegar - you'll know if you get it wrong)
White Wine Vinegar
Splash of Lemon Juice
Pinch of Oregano
SHake o Sea Salt
Couple grinds of Fresh Black Pepper
A dallop of Dijon or spicy brown mustard
One diced clove of garlic
Pour the Olive oil into a salad dressing mixer or plastic pour bottle
Whisk in Vinegar or shake
Combine mustard and lemon juice separately with a little olive oil
Add to oil/vinegar, again whisk or shake to immulsify
Add remaining ingredients and whisk or skake vigorsely
Put in fridge and let the flavors combine 30-60 mins
Remove, re-whisk or shake, serve over favorite salad or fresh cut tomatoes, cucumbers, onions.
"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day."
SLOW COOKER
- Chuck roast
- 1 packet hidden valley ranch dressing mix (not dip)
- 1 packet McCormick's dy powder Au Jus mix
- 1 stick of butter
- about 4-7 pepperocini's
Set on low, when pulls apart it's done, about 7 hours.
You can thank me later!
2 lb elk roast 1 lb hickory smoked bacon corse grind them together 2 times through the grinder, grill till medium serve on a sweet bun with cojack and a fresh roasted chilli pepper. try it! Its the Best.