Beefman-2's profile page
Recipes
GUN POWDER PULLED PORK
By Beefman-2
DELICIOUS PULLED PORK
- 10 - 15 LB PORK SHOULDER
- 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
Mini Beef Wellingtons
By Beefman-2
Heat the olive oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
- Kosher salt and freshly ground black pepper
- 10 ounces cremini mushrooms, stemmed and finely chopped
- 1 large shallot, finely chopped
- 2 sheets frozen puff pastry, thawed (recommended: Dufour)
DRY CURED HAM
By Beefman-2
MIX CURE THROUGHLY AND APPLY CURE TO MEAT AND INTO TUPPERWARE CONTAINER TURN ONCE OR TWICE EVERY DAY FOR 7 - 8...
- 10 TO 25 LB BOSTON SHOULDER OR HAM SHANK, SKIN REMOVED
- HAM CURE
- 3/4 TBSP/ LB MORTON TENDER QUICK
- 3/4 TBS / LB GROUND MUSTARD
- 1 TSP / LB ONION POWDER
- 1 TSP / LB GARLIC POWDER
- 1 TSP / LB BLACK PEPPER
- 1 TSP / LB WHITE PEPPER
- 1 TBSP/ LB BROWN SUGAR
- HAM / BACON RUB
- 5 TBSP BLACK PEPPER
- 2 TSP NUTMEG
- 2 TSP GROUND CLOVES
- 5 TBSP GROUND MUSTARD
Bourbon Whiskey BBQ Sauce
By Beefman-2
In a large skillet over medium heat, combine the onion, garlic, and whiskey
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3/4 cup bourbon whiskey
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon salt
- 2 cups ketchup
- 1/4 cup tomato paste
- 1/3 cup cider vinegar
- 2 tablespoons liquid smoke flavoring
- 1/4 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 1/3 teaspoon hot pepper sauce, or to taste
Beef Bourguignon II
By Beefman-2
In a small bowl, combine the flour, salt and ground black pepper
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds cubed stew meat
- 4 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- 2 cups red wine
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 (6 ounce) can sliced mushrooms
- 1 (16 ounce) can canned onions
SANTA MARIA STYLE SMOKED BABY BACK RIBS
By Beefman-2
SANTA MARIA SMOKED BABY BACK RIBS
- 6 RACKS OF BABY BACK RIBS
- 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
'Ol Man Jim's Smoked Meat Loaf
By Beefman-2
Preparing Danny's Glaze: Add ingredients to a small pot and simmer (DO NOT BOIL) Meat Loaf: Thouroughly hand mix...
- 2 lbs Ground Chuck
- 1 lb Ground pork
- 1 lb Ground Veal
- 1 large Onions; minced
- 1 Bell pepper; minced
- 8 ounces Italian seasoned bread crumbs
- 1 ounce Cajun BBQ Rub
- 1 teaspoon Thyme
- 1 teaspoon Sage
- 3 large Eggs; beaten
- 1/8 cup Danny's Glaze
- 1/8 cup Sesame oil
- 1/6 cup Danny's Glaze; for topping
- DANNY'S GLAZE
- 1/2 cup Brown sugar
- 1/8 cup Apple cider vinegar
- 1/8 cup Yellow prepared mustard
SANTA MARIA TANGY PORK ROAST
By Beefman-2
TANGY SANTA MARIA STYLE PORK ROAST
- 3 TO 6 LB BOSTON PORK SHOULDER
- 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 DRY SAGE
- 1/2 TSP DILL
BEEFMANN SUPREMA CHILI
By Beefman-2
SALSA CHILI
- 5 LB GROUND HAMBURGER ( CHUCK OR SIRLOIN WORKS AS WELL )
- 2 MEDIUM GREEN BELL PEPPERS DICED
- 2 MEDIUM RED BELL PEPPERS DICED
- 1 LARGE RED ONION DICED
- 3-5 TBSP MINCED GARLIC
- 3-5 TBSP EXTRA VIRGIN OLIVE OIL
- 2-4 CAN 15 OZ RED KIDNEY BEANS
- 1/2 GAL. LA VICTORIA SUPREMA SALSA
- 2-4 TBSP GROUND MUSTARD.