cooking steelers

David L. Donald · Post by **David L. Donald** » 9 Dec 2004 6:17 am

So anybody make their own barbique suaces?
I have made one or two, but didn't really havea written recipe.

Farris Currie · Post by **Farris Currie** » 9 Dec 2004 6:59 am

Hello to all,Jack,David,Tony,and Ron,you guys sure know how to make a man hungry!!OK, i'll be looking,i make a sauce that will drive a man crazy!!got to find it,i need to make some too.i didn't think to much of it way it sounded,but cooked up a batch, and wild.i'll find it later today,right now things to do.keep it up guys,sounding better and better.except Rons,don't know bout that one now!!ha ha
farris

David L. Donald · Post by **David L. Donald** » 9 Dec 2004 7:09 am

I like 3 alarm.
And those rich deep mahogony sauces that stick to the meat 12 hours of smoking later.

Capers, anchovies, hickory, ginger, jalapenjas, vinegar, brown sugar, molasas, tomato paste spoons stand up in, whiskey, green peppers red peppers, onions, olives, worstershire sauce, dark beer...
man the listy goes on !

Ron ! · Post by **Ron !** » 9 Dec 2004 7:45 am

David.

BBQ saus recipes are on the I-net.
Click the link and paste it to your favorites.DON'T LOSE IT.haha
There are some on it that I use a lot. http://www.recipesource.com/side-dishes/sauces/indexall.html

Ron

Nikaro SD10 4x6

Farris Currie · Post by **Farris Currie** » 9 Dec 2004 9:03 am

OK guys,been in to my Mexican cook book,just got back from back side,Bananna Leaves.anyone got any specialtys,i'm studying beef roast seasoned,wraped in bananna leaves,cooked.got to learn more!will the leaves burn?suppose to put good flavor in the meat.open,need help!!also i'm missing Jim,from old mexico,where is he.he could add a lots to this i think.. farris

David L. Donald · Post by **David L. Donald** » 9 Dec 2004 9:26 am

With two layers of leaves, it will only singe or blacken the outside layer with slow baking.

You can put some oil over the outer layer.

Farris Currie · Post by **Farris Currie** » 9 Dec 2004 9:57 am

Thanks DAVID,I'm washing the leaves now,gonna give it a try.how about,don't know the correct names,i call them prickle pears.thorny. i cut the thorns off,need to know what to do with them.peal them,or use the whole thing?how to use them,and cook them.sure is some pretty,veg.or what ever might call it.man,can't help but see how that would be good,mabe boiled,season with some good seasoning.gotta be good!!!yum yum
farris

Jennings Ward · Post by **Jennings Ward** » 9 Dec 2004 10:48 am

I HAVE DROOLED SO MUCH I AM NOW DEHYDRATED TERRABLY..MUST GO TO W.VA. AND GET SOME OAK AND APPLE CHARED HYDRATION, AGED TO PERFECTION, AND SIP A LITTLE MOUNTAIN DEWBERRY CHAMPAINGNE.. WITH A BIG PIECE OF CRACKLIN CORN BREAD AND A BB'Q POSSUM LEG, CANT GET BETTER THAN THAT.. WHO SAYS HILLBILLIES ARE DUMB? CITY SLICKERS DON'T KNOW WHAT IS GOOD..NOW I'LL PUT MY HIP BOOTS BACK ON........JENNINGS......

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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +

David L. Donald · Post by **David L. Donald** » 9 Dec 2004 12:52 pm

Prickley pears.. HUH, haven't had them in awhile.
I believe they are fruit.

You basically skin them, and then the guts are edible,
but you can take or leave the seeds depending on variety,]
size tartness, and ripeness.

You could cook them in banana leaves with the seasoned meat.

I have sliced them raw as garnish,
used them as a flavor in a cream sauce,
done them in a chinese chicken wok dish.
And slightly pan fried
And juliened in a salade.

Best idea is taste a bit raw and close your eyes.. what does it make you thjnk of?
Then try to steam a bit and taste it?

Hey Jennings, that sounds pretty good to me.

I like finishing a steak with the tips from apple tree branches.

Just smoke up a bit of sap twigs just before you take it off the coals.
mm mmm[This message was edited by David L. Donald on 09 December 2004 at 12:57 PM.][This message was edited by David L. Donald on 09 December 2004 at 01:00 PM.]

Farris Currie · Post by **Farris Currie** » 9 Dec 2004 1:15 pm

Thanks DAVID,i just found it in my mexican food book,prickle pears,peal,par and put in food processor with mango,pulverise,makes a fine sauce.ok,dang those thorns hurt.anyway just had a little welding job for a man that slaughters beef,he is bringing me two cow heads,with horns.question,can i cook them whole with the horns on??or should i cut them off before i start? i don't know really what i'm doing! but mexican family did one one time,dug a hole ect.I'd like to hang them in the smoke house,and the horns would be great to hang them by.don't have any idea how to season them or anything.man we gonna have a Christmas this year.i love that cheek meat off the jaws of those cow heads.. tell me something!!how to prepare??
waiting, taking it all serious,want to feed a crowd!!! farris

Jennings Ward · Post by **Jennings Ward** » 9 Dec 2004 4:18 pm

FERRIS, SAVE ME A PAIR OF HORNS TO PUR ON THE FRONT OF MY DODGE VAN. ITS RED AND SILVER. 4 CAPITANS CHAIRS AND A COUCH, TV , STEREO.. THAT SET OF HORNS WOULD REALLY MAKE IT PURTY AND SET IT OFF GREAT.....AND I'LL LOVE YOU FOREVER..... GOING TO LIVE OAK SAT. GOING TO LAKE CETY AND GA. TOMORROW..FROM THE WEATHER REPORTS, LOOKS LIKE I MAY HAVE TO TAKE A PAIR OF RED LONG JOHNS AND A SNOW SHOVEL........WHAT YA THINK????? JENNINGS

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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +

Dan Tyack · Post by **Dan Tyack** » 9 Dec 2004 7:20 pm

Whew, I thought this thread was a cookbook....

Farris Currie · Post by **Farris Currie** » 10 Dec 2004 8:39 am

NO DAN,just wondering how many steelers cook,and the specialty.I'm planing to do some peanut butter fudge tonight.i forget just how long to cook it.seems like 7mins.put sugar in skillet melt it,milk and vanilla flavoring, at the last stir in peanut butter,pour it in a buttered dish,if cooked to long,hard as a rock,and not long enough,won't get hard,well i'll have to learn again!!!any u guys,bake a cake,bread or anything like that?? tell us,i have baked upside down pineapple before,been awhile. how about any one want to share there secret recipit?? farris

David L. Donald · Post by **David L. Donald** » 10 Dec 2004 4:33 pm

Ok Farris here goes.
Thos prickly pears and mangos pureéd, could really be good in a barbeque sauce too....

Cow heads... hmm, you're hardcore today.
If you got enough space in the pot or the oven leave the horns on.
A smoke house is now problem.

Season like regular meat or good steak.
You can also try injecting a sauce into the cheeks.

They will likely smoke like anything, but I can't estimate the time.

You can make a good jelly / consome with the marrow from bones but cooking the whole head is fine.

But make ABSOLUTLY sure you know how these cattle were raised.
If they come from a herd that was EVER fed commercial mixed grains,
don't eat anything but skin and muscles.

If it was raised completely free range and it's parents too,
go to town eat which ever part you like.

Over here we have a dish called Museau.. Not sure of the spelling.

They cure or cook or smoke the muzzel of a cow or veal calf,
then (yes after cleaning it out... snot right to skip that..

),
slice it rather thin like cold cuts,
and serve it cold in a light vinigarette.
Actually quite good.

They also do Tete de Veau or veal calves head.
which is more like a jellied tounge, but includes cheeks and what ever the maker likes,
but put in the brain case and then refigerated.

Less stuff like this in the post mad cow world of course.
[This message was edited by David L. Donald on 10 December 2004 at 04:38 PM.][This message was edited by David L. Donald on 10 December 2004 at 05:12 PM.]

Farris Currie · Post by **Farris Currie** » 10 Dec 2004 6:25 pm

David,tonight i'm really down,man came along and bought the horns off the cow heads,then someone else got the tonges,so i told him just to keep em.what makes it so bad my family acts like they don't even care,i heard my daughter snicker.man this hurts!!well,it's close to Christmas,and still don't know what i'm gonna cook!!sure could use some ideas!!! farris

David L. Donald · Post by **David L. Donald** » 11 Dec 2004 2:21 am

Ah Farrie domage, ( too bad in french)
but your STILL could get the noses!!!

Smoke'm and then slice em fine,
and do a light vigarette,that ought to make the daughter stop snickering!

[This message was edited by David L. Donald on 11 December 2004 at 02:47 AM.]

David L. Donald · Post by **David L. Donald** » 11 Dec 2004 2:28 am

Basque Style Museaux

- 1 Kg de museau de veau
2.2 lbs calf nose or snout
- 2 poireaux / 2 leeks
- 2 carottes / you know
- 1 oignon / yes onion

sauce Biscayenne / sauce Viscaina:
- 1 Kg d’oignons
- 10 piments choriceros
....... like for chorico sausage, a type of red pepper, you could just use a chorico sausage too

- 75 cl de bouillon de viande
......... meat broth about a cup and 1/4
- 30 gr de farine
..........30 grams of flour

Préparation:
 Laver et ôter les poils des museaux de veau.

Wash and remove the hairs from the calf (or cow) noses

 Couper l’oignon en julienne et le faire revenir.

Cut onion and then cut in long thin juliene slices

Laver les museaux et les mettre à cuire, 1 h à 1 h 30 mn, dans une cocotte-minute avec du sel, l’oignon, 1es carottes et les poireaux.

Wash the noses and put in a ceramic or clay casserole dish ,
cook for 1 to 1h 30 min with salt, onion, one of the carrots and the leeks.
a bit of water to keep them moist at first until the juices take over that job.

Lier les légumes, mouiller et laisser cuire. Passer.

Assemble the veggies, and wet them and let them cook

 Couper les museaux en lanières de 5 mm, 8 par portion.

Cut the nose into strips about 1/2" wide

fariner les museaux et les faire frire.

coat with flour and fry them

Déposer dans un plat sur du papier absorbant,
Place on a absorbant paper to de greese them

ôter des poils si nécessaire.
remove and hairs you missed before.

Cook the sauce ingredients plus the other carrot till you have a bit of reduction.
You can add any juices from cooking the museaux too.

Chauffer les piments dans la sauce Viscaina.

heat the peppers in the sauce mix

Présentation :
 Disposer de la sauce Viscaina au milieu d’un plat et entourer avec les lanières de museaux..

Put the sauce in the middle of a plater, and then circle it with the strips of fried museaux.

So... how many ever expected THIS recipe???
It is good.

[This message was edited by David L. Donald on 11 December 2004 at 02:52 AM.]

Bob Markison · Post by **Bob Markison** » 11 Dec 2004 8:51 am

Constant experimentation, various devices. Recent example: curried beef jerky made in food dehydrator, then pressure cooked into arborio rice using celery juice instead of water (6 min., high pressure, natural pressure release), a few minced japapenos added for enhanced brain engagement. Served with deep fried calimari/scallop balls(lots of fresh catch in SF), beer battered. Beverage = pear/ celery juice (50/50). Kitchen chemistry is alive and well. Steel guitar is its own form of sonic chemistry. - Bob

Farris Currie · Post by **Farris Currie** » 11 Dec 2004 9:23 am

BOB,you've completely lost me,except the celery juice,well i twisted,and squeezed it can't get hardly any juice out of it at all,
MAN it's a shame to waste the beer!and wondering what brand is best!sure hope it's not Miller Lite! jerky,i tryed to dry it in my oven,it gets to hard,so i laid it in the sun shine,turned out pretty good,but so many flies gets on it! but after pressure cooker i figure it's pretty well clean.kills all germs,and i like wild rice it just seems to go better.well, pressure cooker is showing it's self,wonder if it might be plugged up!!don't seem to release any pressure!heck i've had it on high for a whole hour!still nothing!!sure should be tender!!can't hardly wait!!mabe it will be ready for supper,yea,steel guitar playing goes good with the cooking,usually makes a jingle for rhythm,but today no noise,so i just keep playing,mabe something will happen after while!!!sure don't want to waste the BEER!!!!!!!!!!!!! farris!!

Farris Currie · Post by **Farris Currie** » 11 Dec 2004 10:23 am

Well,i ain't to smart,but my sister just said she is making me a carrot cake!i got enough smarts to know,a cake made out of carrots!!ha ha,might not take me for being to smart,but i ain't falling for that one,huh!!why not say rutabaga,cabbage ect.well we will see how this turns out huh.
any you steel players ever ate a carrot cake?? farris

Farris Currie · Post by **Farris Currie** » 11 Dec 2004 12:32 pm

Hello JACK,man you got me craving some of those phesants,i've really been thing about this,mabe we could meet half way,some where around wildwood FL.or mabe we could get BOBBE SEYMORE to fly us some!!mix our vension and phesants together, man what a meal we could have!!Wonder if BOBBE can even cook?? he hasn't said a word!!bet that rascal could put a meal together! what you think JACK????? farris

David L. Donald · Post by **David L. Donald** » 11 Dec 2004 2:03 pm

I do have some venison in the fridge right now!