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Recipes
Puerto Rican Pork Roast
By Beefman-2
Preheat the oven to 425 degrees F (220 degrees C)
- 8 cloves garlic, peeled
- 1/4 cup salt
- 1/4 cup black pepper
- 2 teaspoons chopped fresh oregano
- 3 tablespoons olive oil
- 1 (10 pound) pork picnic roast
- 4 yucca (cassava) roots, peeled and sliced
MAPLE PINEAPPLE GLAZE FOR HAMS
By Beefman-2
IN A SMALL CROCK POT OR SMALL SAUCE PAN ADD IN ALL INGREDIENTS, HEAT OVER LOW HEAT,, STIR OCCASIONALLY NOT LETTING ...
- 1 CUP MAPLE SYRUP
- 8 OUNCE CAN OF PINEAPPLE RAN THROUGH A FOOD PROCESSOR
- 1 CUP BROWN SUGAR
- 1 TSP ALLSPICE
- 1 TSP GROUND CLOVES
ST. LOUIS BABY BACK RIBS
By Beefman-2
ST. LOUIS STYLE BABY BACK RIBS
- 3 - 6 RACKS BABY BACK RIBS
- ST. LOUIS RB
- 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
Slow Cooker Barbecued Baby Back Ribs
By Beefman-2
In medium bowl, mix all sauce ingredients; set aside
- Sauce:
- 1 1/3 cups ketchup
- 3/4 cup chili sauce
- 2/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon liquid smoke
- Ribs:
- 4 lb pork baby back ribs, cut into 3-rib sections
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
HOT ITALIAN SAUSAGE
By Beefman-2
HOT ITALIAN SAUSAGE
- 10 LBS PORK ROAST
- 4 TBSP SALT
- 2 CUP WATER
- 1 TBSP CRACKED FENNEL
- 2 TSP COARSE BLACK PEPPER
- 2 TBSP BROWN SUGAR
- 1 TBSP RED CRUSHED PEPPERS
- 1 TSP CARAWAY SEED
- 1 TBSP CORIANDER
Slow-Cooker Posole
By Beefman-2
Heat the canola oil in a skillet over high heat
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- 1/2 cup green chilies, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
Gumbo Base (Aka Roux)
By Beefman-2
A roux is the base of numerous Cajun and creole dishes
- 3/4 cup flour
- 3/4 cup butter (or oil, but the oil will change the flavor)
KANSAS CITY RUB
By Beefman-2
MIX TOGETHER AND STORE IN AIR TIGHT CONTAINER
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
Cauliflower "Rice" Pilaf
By Beefman-2
THIS SET OF INSTRUCTIONS IS FOR THE AROMA RICE COOKER: Add all ingredients to the inner pot and stir to combine
- 1/4 cup slivered almonds
- 1 small head cauliflower
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons chopped yellow onion
- 1/4 teaspoon minced fresh garlic
- 1 cup chicken broth
- 1 teaspoon chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Mexican Chorizo
By Beefman-2
Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into...
- 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
- 1 1/2 tablespoons crushed Aleppo peppers
- 1 1/2 tablespoons chili powder
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/2 cup distilled white vinegar
- 2 tablespoons water
- 1 teaspoon vegetable oil