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TheItalian said:
Decent BBQ place?

Adam Richman from MvF was in Anchorage when I was living up there and packed the house at the restaurant he went to. He ate 3 pounds of king crab legs, 12 ounces of reindeer sausage, seven 2-ounce wild Alaskan salmon cakes, 6 ounces of sour-cream-and-chive mashed potatoes, 6 ounces of assorted sautéed vegetables, and for dessert, mixed berry crisp (served à la mode).

Dunno how he hasnt died of a massive heart attack yet.
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It's amazing. It's the place that got me hooked on BBQ
 


Potato salad is a staple food around here in the summer

we usually do basics potato salad and add in bellpeppers,olives,dill pickle,egg,celery,pepperchinis,bacon
mayo,mustard powder as the base dressing
we dont always use all of that stuff just what we have onb hand and feel like
 
since holiday time is coming up any favorite ways to cok a turkey or any fave side dishes

we do a huge party ,live band and such for thanksgiving
I end up frying 3-5 turkeys and frying a primerib aswell
 
Soak em in a pot of brine 24 hours beforehand. But I'm fairly certain you already knew that. I've got a buddy who sticks his in the oven upside-down for extra juicy meat. Always fun to stuff a bird with other interesting foods. I should try stuffing a turkey with a duck and frying it... I'm sure all the extra duck grease would make for a slammin' meal.
 


Just made this for the department lunch potluck, went over VERY well.

BBQ Pulled Pork

1) Quarter two small or one large onion, place in crockpot
2) Dice up 4-10 cloves of garlic, place in crockpot
3) Add 1/4" beer, turn to low. (I used Yards Philadelphia Pale Ale)
4) Grind up some pepper and some sea salt onto a large plate
5) Rub down/completely coat pork (I used shoulder and loin; in hindsight, shoulder is better and cheaper)
6) Brown all sides of pork with a tiny bit of oil in a frying pan
7) Dump pork right into crockpot, cover with garlic and onions
8) Finish off the bottle of beer into the crockpot.
9) Let cook on low for 10 hours
10) Remove pork onto plate, clean out crockpot
11) Pull pork apart with fingers, remove fat, dump meat back into crockpot
12) 1-2 bottle of cheap BBQ sauce into pot
13) Add apple cider vinegar until it's the consistency you like (1/2 cup?)
14) Stir all so it fully coats pork
15) Set on low for 1-3 hours
16) EAT

I made 4.5 lbs - I'm taking home almost 1/2lb. This was by far the most popular item, with the exception of the rich guy's brisket.
 
SlowNA06 said:
Just made this for the department lunch potluck, went over VERY well.

BBQ Pulled Pork

1) Quarter two small or one large onion, place in crockpot
2) Dice up 4-10 cloves of garlic, place in crockpot
3) Add 1/4" beer, turn to low. (I used Yards Philadelphia Pale Ale)
4) Grind up some pepper and some sea salt onto a large plate
5) Rub down/completely coat pork (I used shoulder and loin; in hindsight, shoulder is better and cheaper)
6) Brown all sides of pork with a tiny bit of oil in a frying pan
7) Dump pork right into crockpot, cover with garlic and onions
8) Finish off the bottle of beer into the crockpot.
9) Let cook on low for 10 hours
10) Remove pork onto plate, clean out crockpot
11) Pull pork apart with fingers, remove fat, dump meat back into crockpot
12) 1-2 bottle of cheap BBQ sauce into pot
13) Add apple cider vinegar until it's the consistency you like (1/2 cup?)
14) Stir all so it fully coats pork
15) Set on low for 1-3 hours
16) EAT

I made 4.5 lbs - I'm taking home almost 1/2lb. This was by far the most popular item, with the exception of the rich guy's brisket.
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that sounds amazing
 
Simple stuff:

Tortilla encrusted tilapia grilled with a splash of lemon, yellow squash coins grilled in olive oil and fresh black pepper
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Grilled steak rubbed in pure garlic powder, cayenne pepper, and fresh black pepper. Kale sautéed in olive oil with a pinch of salt, Cherry tomato quarters sautéed in olive oil and basil, olive oil grilled zucchini. And a Philadelphia Pale Ale.
6162795585_4502e3789e_z.jpg
 
Grilled up two hot peppers, a green pepper, and 1/4 of an enormous onion with a dash of soy sauce. Threw them in a food processor with a dash of salt to make some bangin' salsa. Grilled some chicken breasts up with a cajun rub. Sooo tasty.
 


Fried 3 chicken thighs cut in 1" strips in
half shot of olive oil
3/16" red wine vinegar in pan
ground garlic, ground jalapeno, black pepper, garlic salt, basil, oregano
Cook on med-high (7/10) heat until enough moisture boils off to make a thick sauce

Yum.
 
A lot of our cooking is completley freelance; that is, without recipe. It's a matter of what ingredients do we have. This usually results in some interesting pasta or rice dishes.

In the far future I hope to learn proper cooking skills.
 
mechguy said:
A lot of our cooking is completley freelance; that is, without recipe. It's a matter of what ingredients do we have. This usually results in some interesting pasta or rice dishes.

In the far future I hope to learn proper cooking skills.
Click to expand...

I used to do lots of pasta and rice dishes. Stir-fry's really the ticket with rice. But anymore, I rarely eat pasta and rice, opting instead for vegetables as sides. One of the bonuses is that it looks like more work was put into it than a pasta dish, so girls get impressed and naked.

A cool side dish I used to make in college was to slice up some sweet potatoes and squashes like potato chips, maybe with some diced up onions or craisins or something... fill up a casserole dish in rows, spray it all down with olive oil, salt, pepper, and whatever other seasonings you feel like (garlic, onion powder, paprika, to name a few) and bake it in the oven at ~400* for 45-60 minutes. Really awesome thing to get going before you start making your other faster foods, since it really requires no tending.
 
Tonight's slammin chili:

6lb 90% beef
4lb sliced hot pork sausage
2.5 lb thick sliced bacon
3 onions, fried
26oz kidney beans
24oz crushed tomatoes
24 oz tomato paste
24oz hot jalepeños
16oz hot banana peppers
13oz black beans
12oz diced tomatoes
12oz sliced hot cherry peppers
12oz minced hot cherry peppers
8oz minced garlic
7oz thin sliced pepperoni
2.15oz chili powder
<1oz monteal steak seasoning

Note: The pepper burn is entirely aftertaste. Add hot sauce if you want retarded hot chili.
 


Last week's chicken soup:

1 gallon bag or more of chicken carcass
4 chicken quarters (thigh+leg)
2 carrots, halved
3 onions, whole, with crumbly skins
Celery stalks with leafy ends
Parsley, basil, oregano, like six bay leaves.
enough water to fill the pot to 75% - it's gonna boil up and ruin your day if you fill it too much.

Boil for like 4-8 hours with a lid.
Take all the bones out with tongs, save the veggies and meat. Pick the meat clean of the bones, dice up the carrots, onions, and celery.
Pour all liquids through mesh/strainer/filter.
Add meat and veggies back in.
Put it back on heat and add pepper and salt to taste... probably a lot more salt than you think.

Serve by itself, over rice, noodles, or boil it off in a frying pan and scramble in eggs for chicken soup flavored eggs.
 
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