Camaro5 Food Network

[mikeyg36]

I'm so hungry after looking at this...

[ShnOmac]

Originally Posted by Stingr69

Try rubbing rib eyes with salt, pepper, and garlic powder then searing them over super hot hardwood charcoal 2.5 minutes per side. Take off heat and cover with foil for 10 minutes. -OMG!

Almost what I did!

Rib eyes with Montreal steak seasoning but I cooked them a little longer.

[Mindz]

Originally Posted by FireCracker

Wow Mindz, that all looks amazing! I'm a sucker for some shrimp scampi Make sure your wife keeps taking pictures for us!!!

She makes me take the pictures because she says I take better ones. Thanks for the compliment though!

[Stingr69]

Cub Scouts Ski Cake


Smoked Beef Brisket


Checkerboard Birthday Cake with Mini Reese's Cups


Bison Burgers with Grilled Cheese Sandwiches for buns.




-Mark.

[ReoRockStar]

Originally Posted by Scooter11

I'll have to check that out! Ever try Bobby Flay's burger palace? It's pretty good, and in Paramus as well!

No never been there. I have to check it out...


~{Eat,Sleep,Drive}~

[ShnOmac]

Originally Posted by Stingr69

Smoked Beef Brisket



-Mark.

Brisket is my nemesis.....

I have tried everything but I just can't seem to get them to turn out tender and juicy.

[Jay_LHD3]

Originally Posted by Mindz

Teriyaki Adobo Chicken over rice with Garlic butter zucchini

Wow, that sounds really good!

[Stingr69]

Originally Posted by ShnOmac

Brisket is my nemesis.....

I have tried everything but I just can't seem to get them to turn out tender and juicy.

Don't tell ANYBODY - This is the secret.

Start with whole ~12 Lb Brisket in cryovac from butcher. Marinate in citrus, brown sugar, white vinegar, and lemon pepper for 1/2 Hr. Wet rub with a coke, brown sugar and some dry rub ("Wham" by John Willingham is what I make/use). Hold in fridge overnight. You cook them low and slow for 8-10 hrs then take them out to cool and trim off anything that is too black to eat, if any. Then you back baste with a coke, more seasoning and vegetable oil. Wrap it back up with the liquid then throw it back on the heat for another two hours or so (basically you are braising it now). You get SUPER tender results that way. Separate the two layers at the fat in the middle into the upper piece and the lower piece. Slice across the grain (if you can hold it all together) and you are good to go. A little lean this way but if you season it right, you will love it.

-Mark.

[ShnOmac]

Originally Posted by Stingr69

Don't tell ANYBODY - This is the secret.

Start with whole ~12 Lb Brisket in cryovac from butcher. Marinate in citrus, brown sugar, white vinegar, and lemon pepper for 1/2 Hr. Wet rub with a coke, brown sugar and some dry rub ("Wham" by John Willingham is what I make/use). Hold in fridge overnight. You cook them low and slow for 8-10 hrs then take them out to cool and trim off anything that is too black to eat, if any. Then you back baste with a coke, more seasoning and vegetable oil. Wrap it back up with the liquid then throw it back on the heat for another two hours or so (basically you are braising it now). You get SUPER tender results that way. Separate the two layers at the fat in the middle into the upper piece and the lower piece. Slice across the grain (if you can hold it all together) and you are good to go. A little lean this way but if you season it right, you will love it.

-Mark.

Thanks... I will give it a whirl!

[Mindz]

Originally Posted by Stingr69

Don't tell ANYBODY - This is the secret.

Start with whole ~12 Lb Brisket in cryovac from butcher. Marinate in citrus, brown sugar, white vinegar, and lemon pepper for 1/2 Hr. Wet rub with a coke, brown sugar and some dry rub ("Wham" by John Willingham is what I make/use). Hold in fridge overnight. You cook them low and slow for 8-10 hrs then take them out to cool and trim off anything that is too black to eat, if any. Then you back baste with a coke, more seasoning and vegetable oil. Wrap it back up with the liquid then throw it back on the heat for another two hours or so (basically you are braising it now). You get SUPER tender results that way. Separate the two layers at the fat in the middle into the upper piece and the lower piece. Slice across the grain (if you can hold it all together) and you are good to go. A little lean this way but if you season it right, you will love it.

-Mark.

Sounds like a recipe I need to send to my stepfather who uses his smoker 4 times a week...

[mikeyg36]

Hey Mindz, you should start selling those burgers. They look great!

[Stingr69]

Originally Posted by Mindz

Sounds like a recipe I need to send to my stepfather who uses his smoker 4 times a week...

Use seasoned oak wood for Beef.

[trailerrick]

Doves with jalapeno, cream cheese, wrapped in bacon...

[PoorMansCamaro]

I need a grill. Lol

Here's a simple dish, bottom layer mashed potatoes, next layer diced up chicken (precooked) in a white gravy, then biscuit dough on top and bake until golden brown.