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Recipes
BBQ HONEY MOLASSES CHILI BBQ SAUCE W/ PINEAPPLE
By Beefman-2
PLACE ALL INGREDIENTS INTO A 4 QUART CROCK POT, TURN ON HIGH TO HEAT FOR 2 HOURS
- 18 OUNCE JAR HOY FONG CHILI GARLIC SAUCE
- 29 OUNCE CAN TOMATO SAUCE
- 2- 12 OUNCE CANS BEER ( YOUR CHOICE )
- 1/4 CUP SOY SAUCE
- 1/4 CUP WORCESTERSHIRE SAUCE
- 2 CUP BROWN SUGAR
- 16 OUNCE MOLASSES HONEY
- 2 TBSP LIQUID SMOKE
- 20 OUNCE CAN DOLE PINEAPPLE RAN THROUGH A FOOD PROCESSOR INTO A PASTE.
BLACK EYE RIB EYE
By Beefman-2
BLACKENED RI
- 3 - 5 LB RIB EYE ROAST
- BLACKENED RUB II
- 3 TBSP PAPRIKA
- 3 TBSP GROUND MUSTARD
- 2 TSP GROUND THYME
- 2 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 TBSP BROWN SUGAR
- 2 TSP SALT
- 1 TBSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 1 TSP ANCHO CHILI PEPPER
- 1 TSP CHIPOTLE PEPPER
- 1 TSP CALIF. CHILE PEPPER
- 1 TSP GROUND NUTMEG
- 1 TSP GROUND CUMIN
Mustard Vinegar Sauce
By Beefman-2
Combine ingredients and simmer for 15 minutes, stirring occasionally
- 1 cup apple cider vinegar
- 1/2 cup Yellow mustard
- 1/4 cup onion finely minced
- 2 cloves garlic pureed
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
BUTTERY COOKED CARROTS
By Beefman-2
SWEET CARROTS
- 1 LB CARROTS
- 1/4 CUP BUTTER
- 1/3 CUP BROWN SUGAR
TANGY SANTA MARIA SMOKED TRI TIP
By Beefman-2
MIX RUB TOGETHER AND PLACE INTO AN AIR TIGHT CONTAINER
- 10 -15 LB TRI TIP
- TANGY SANTA MARIA 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
TANGY AND TASTY PRIME RIB
By Beefman-2
DELICIOUS PRIME RIB
- 1 - 10 POUND PRIME RIB ROAST
- TNT RUB
- 4 TBSP GROUND MUSTARD
- 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 POWDER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME
MEMPHIS BABY BACK RIBS
By Beefman-2
MEMPHIS STYLE BABY BACK RIBS
- 3 - 6 RACKS BABY BACK RIBS
- MEMPHIS RUB
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup mild chili powder (use medium or hot to kick up the heat)
- 3 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
Rosemary Meatloaf
By Beefman-2
Love the heavenly smell! Oatmeal makes this a nice tender meatloaf
- 2 large eggs
- 3/4 cup water, milk or 3/4 cup broth
- 3/4 cup rolled oats (quick or old-fashioned)
- 2 teaspoons instant minced onion
- 1 1/2 teaspoons salt
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon rosemary, crumbled
- 1/2 teaspoon pepper
- 2 lbs lean ground beef
- 1/2 cup ketchup
ST LOUIS PULLED BRISKET
By Beefman-2
ST. LOUIS STYLE PULLED BRISKET
- 10 - 15 LB BRISKET
- ST. LOUIS RUB
- 1/2 cup dark brown sugar
- 1 tablespoon fresh ground black pepper
- 2 tablespoons coarse kosher salt
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 2 teaspoons chili powder
- 2 tablespoons paprika
- 2 teaspoons ground mustard
- 2 teaspoons granulated garlic
El Pollo Loco Chicken
By Beefman-2
Marinate chicken in zip-lock bag over-nite
- 6 ounces pineapple juice
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon dried oregano, crumbled
- 1 ⁄8 teaspoon ground pepper
- 1 ⁄4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
- 8 drops yellow food coloring (but accurate) (optional)
- 1 tablespoon vegetable oil
- 4 lbs frying chicken, cut up