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Recipes
Marinated Rib-Eyes
By Beefman-2
Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside
- 4 (1/2 pound) rib-eye steaks
- garlic powder to taste
- onion powder to taste
- salt and pepper to taste
- 1 3/4 cups Worcestershire sauce
- 1/3 cup brown sugar
Nautico's Baked Beans (crock Pot)
By Beefman-2
1. Soak beans overnight in 12 cups water in uncovered crock pot
- 2 pounds Navy beans
- 12 cups water
- 1 1/2 cups Cosmo's Red-Eye BBQ sauce
- 1/2 cup Molasses
- 1/2 cup Onion; diced
- 1/2 cup Dark brown sugar
- 2 tablespoon Dry mustard
- 1 tabl Bourbon or cognac
- 6 strips Thick-cut bacon; sliced
Spanish Rice (Restaurant Style)
By Beefman-2
Mix together in rice cooker pot and press Cook
- 2 cups of rinsed long grain rice
- 1-1/2 cups chicken broth
- 1 small onion diced
- 2 cloves minced garlic
- 7oz can tomato sauce
- 10oz can diced tomatoes with chili peppers
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1-2 habanero peppers (optional for additional spice)
APPLE CIDER HONEY CURE I
By Beefman-2
GOOD FOR CURING PORK SHOULDERS, HAM SHANKS INTO HAMS, PORK LOINS INTO CANADIAN BACON, BRISKET INTO PASTRAMI
- 1 GAL APPLE CIDER
- 3 OZ INSTA CURE # 1
- 1/4 CUP HONEY
- 2 CUP BROWN SUGAR
- 2 TBSP ALLSPICE CRUSHED
- 3 TBSP BLACK PEPPER
- 2 TBSP ONION POWDER
- 2 TSP GROUND CLOVES
MUSHROOM CHICKEN SOUP
By Beefman-2
MUSHROOM CHICKEN SOUP A GOOD CHICKEN SOUP
- 3 LBS CHICKEN BREASTS, DICED
- 1 CAN MUSHROOM SOUP
- 1 LARGE RED ONION DICED
- 2 STALKS CELERY DICED
- 2 LARGE CARROTS CUT
- 1 TBSP GROUND MUSTARD
- 1/2 TBSP BLACK PEPPER
- 1 TSP SALT
- 1 TSP ALLSPICE
SWEET AND TANGY BBQ SAUCE II
By Beefman-2
PLACE ALL INGREDIENTS INTO A 2 OR 3 QUART CROCK POT TURN ON HIGH, MIX THOROUGHLY WITH A WHISK, LET COOK AS YOU ...
- 1/2 CUP APPLE JUICE
- 1/2 CUP WORCESTERSHIRE
- 1/4 CUP BALSAMIC VINEGAR
- 1/4 CUP BUTER
- 4 CUP KETCHUP
- 1/2 -1 CUP PREPARED MUSTARD
- 1/4 CUP CLOVER HONEY
- 1/4 CUP MOLASSES
- 1/2-1 CUP BROWN SUGAR
- 1 TBSP MUSTARD POWDER
- 1/2 TBSP ONION POWDER
- 1/2 TBSP GARLIC POWDER
- 1/2 TBSP CAYENNE
- 1/2 TBSP CHILI SEASONING
GUNPOWDER SMOKED RIBEYE
By Beefman-2
TASTY RIB EYE
- 10 - 15 LB RIBEYE
- GUNPOWDER RUB
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME
TANGY SANTA MARIA COUNTRY RIBS
By Beefman-2
SANTA MARIA STYLE COUNTRY RIBS
- 5 - 10 LBS COUNTRY RIBS
- TANGY SANTA MARIA RB
- 1 TBSP KOSHER SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP GROUND MUSTARD
- 1 TBSP PAPRIKA
- 1 TBSP GARLIC POWDER
- 1 TBSP ONION POWDER
- 1 TBSP BROWN SUGAR
- 1 TBSP DRIED OREGANO
- 1 TSP DRY ROSEMARY
- 1/2 TSP GROUND SAGE
- 1/2 TSP DILL
TANGY SANTA MARIA PULLED PORK
By Beefman-2
SANTA MARIA STYLE PULLED PORK
- 10 - 15 LB PORK ROAST
- SANTA MARIA TANGY RUB
- 1 TBSP KOSHER SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP GROUND MUSTARD
- 1 TBSP PAPRIKA
- 1 TBSP GARLIC POWDER
- 1 TBSP ONION POWDER
- 1 TBSP BROWN SUGAR
- 1 TBSP DRIED OREGANO
- 1 TSP DRY ROSEMARY
- 1/2 TSP GROUND SAGE
- 1/2 TSP DILL
AMERICAN BREAKFAST SAUSAGE I
By Beefman-2
ANOTHER BREAKFAST SAUSAGE
- 1.5 LB PORK BUTT
- 1/2 PORK FAT
- 2 TSP DRIED SAGE
- 1 1/2 TSP KOSHER SALT
- 1 TSP GROUND PEPPER
- 1/2 TSP MARJORAM
- 1/4 TSP GROUND NUTMEG
- 2 TBSP VEGETABLE OIL
- 1/2 SMALL ONION CHOPPED
- 2 CLOVES GARLIC MINCED