Skip to comments.Nationwide Saturday Cookout Recipes in Honor of 9/11
Posted on 09/09/2010 2:59:49 PM PDT by combat_boots
I am looking for recipes for a good cookout meat this Saturday. Anyone?
The day of service: food service.
I did find this: “I have also had very good luck with Costco’s pork loin. I like to marinate it in the raspberry jalapeno sauce that Costo also sells. I serve it with some on the side too and people always rave about it.”
I need a recipe for that sauce. Anyone know if Costco still has it?
I’ve not tried that marinade.. but I like bbq’ing pork loins.. best way to cook them..
hehehehe...well, now that you mention it.
If you soak a koran in mesquite smoke oil for 2 hours, you can cook up a mean tri-tip roast with a delicious smoked flavor.
Well...I planned on some smoked Pork Chops with a Chief Salad including Ham and Bacon. Not sure yet how I’ll start the charcoal...
Are you series?
If you cook anything but pork, you’ll be a muzzie sympathizer.
Barbecued Pork Short Ribs!
Pork, bacon and more bacon!
Start with Koran pages to light the charcoal...
Lots and lots of pork.
Anyone know of which brats, ribs or roasts to grill? Maybe ones that need slow roasting?
This thread should be pulled, it could put our troops in danger.
/s (or is it?)
**FREEPER KITCHEN PING**
Oven Carnitas (pork BABY)
It is interesting that pork chops are on sale this week.
I’ve been using a great chicken marinade I sort of came up with:
couple of tbs. Mrs. Dash Garlic & Herb
I’m actually taking 20 marinated cutlets (frozen and vacuum packed) on a plane tomorrow to Alabama for our tailgate Saturday (Penn State @ Bama)
I’m also bringing other vacuum packed frozen meats:
3 lbs. sliced Canadian bacon (some thick for breakfast, some thin for hot subs)
5 lbs. sliced ribeye for Philly Steaks
75 Thirsty Turtle wings(local bar here in Juno) w/ my own sauce
12 hot italian sausage from Antonios (to be served w/ peppers and onions)
Southwest is the greatest. I can fill a duffle bag with with a styrofoam cooler and frozen ice packs. The other duffle will have a camp table and a couple of chairs (all for no charge!).
I UPS’d my little Weber grill to the hotel.
We’ll have to pick up the 5 cases of Yuengling and some rolls, etc. on the way from the airport to the hotel.
Looking to have a great time win or lose with the Bama fans!
The strategy should be , *make our troops more dangerous*.
I love recipe threads! I’ll look around and see if I have something yummy to share.
CB - seriously, for me there is nothing like a good tri-tip roast.
You can either cut it up for sandwiches (I prefer horseradish as a spread on a good crusty bun) or cut them in thicker slices as a good main dish with all of the normal fixin’s. Cole slaw, potato salad, maybe some green salad.
What all do you want or are planning? You mentioned slow cooked in another post regarding ribs. Do you have a smoker? Can you give us an idea of how many, what items wanted and such?
Roast Pork Loin in Beer Sauce
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a beurre manié, made by rubbing together 1 tablespoon softened unsalted butter and one tablespoon flour
In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to
room temperature and spoon off any remaining foam.
In a large heavy resealable plastic bag combine pork and marinade and seal bag,
pressing out any excess air. Put bag in a baking pan and marinate pork, chilled,
turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade
come to room temperature, about 40 minutes. Transfer marinade to a saucepan
and bring just to a boil.
Preheat oven to 375°F.
Pat pork dry with paper towels and season with salt and pepper. In a flameproof
roasting pan heat oil over moderately high heat until hot but not smoking and
brown pork on all sides. Roast pork in middle of oven, basting frequently with
some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1
to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan
and discarding string, and let stand, covered loosely with foil, about 15 minutes.
While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another
saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
Serve pork, sliced, with sauce
Can I get in on the kitchen ping list?
I suggest you finely grind the Koran first for easier digestion.
I dunno. A 9/11 BBQ seems about as appropriate as a Rachel Corrie pancake breakfast.
I’d start with PORK anything.
Do the Muzz frequent FR?
Here is a good topping for many things and porktastic.
Chipotle bacon jam
1 pound of bacon
4 cloves of garlic, minced
1 sliver of onion
1-4 chipotles en adobo (depending on the level of heat you can tolerate)
2 teaspoons adobo sauce (from the can)
2 teaspoons ancho chile powder
1/2 teaspoon allspice
1/2 teaspoon ground Mexican hot chocolate
1 cup of brewed coffee
1/4 cup apple cider vinegar
Black pepper to taste
Cook the bacon until fat is rendered, but not too crisp. Cut cooked bacon into two-inch sized pieces.
On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, apple-cider vinegar and coffee. Simmer on low for two hours, stirring occasionally. If jam starts to get dry, add water, 1/4 cup at a time.
After two hours, place bacon jam into a food processor, and puree for two or three seconds, tops. You just want to bring it together but still have some chunks.
Everyone lurks FR. Or gets some of our words & slogans in e-mail.
Does anyone know what a tea marinade does for brats or pork? Ideas?
Do they frequent the church in question? Does it matter, it's out there in public.
The idea just came to me. 9/11. Fires. Pork. A day of food service.
I love the smell of pork grilling in the evening.
It’s an evolving idea.
I’m game though.
I’m gonna need more ideas. Lots and lots of ideas.
Besides do a Google Search and odds are there may very well be a reference to a Free Republic thread on the first page of hits.
Baby Back Ribs
Rice wine vinegar
Use about two cups of soy, sweeten with homey until it has a sweet and salty taste, the add a few teasons of the rest of the ingredients. Marinade the ribs for up to five days, and throw on the BBQ. Boil the marinade for several minutes to use as additional sauce.
This recipie was from a now closed rib store on Maui....enjoy
yeah, great idea and drop all the pork fat at a mosque.
teasons = teaspoons
Scallops wrapped in bacon grilled. Corn on the cob wrapped in foil with butter and old bay seasoning grilled. Pork ribs mesquite bbq sauce. Cold beer. Perfect meal
Bacon Wrapped Stuffed Jalapenos:
Or, if you live in a Hispanic neighborhood, you can buy a large pig’s head.
Makes “bowling” easy.
Mmmmm...we call them Flaming Turds where I live and they are good.
The Iatola Bacon Rolla!
Put your cardiologist on speed dial and check this out:
Don’t have a smiker, but I did see that “dinner impossible” guy make one from a metal trash can, upside down, paper starter % charcoal. For a longshoremen dinner.
Dang, you beat me by 17 seconds :>)
Oops. &, not %
That kinda kills my appetite ... :(
This is a link to some great sounding recipes, granted they are not necessarily for 9/11, but there’s a fair amount of pork in many of the ingredient lists.
Most of my friends, relatives, and acquaintances who I've told about Free Republic had never heard of it until I told them about it. I guess they don't do many searches. Most people are quite uninformed.
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