30 Minute Marinade that's not just good...
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Recipes
As you can see I'm still trying to get this site together so bare with us please but...
Each week I will try to add at least one new recipe to this page
1.) BONE SUCKIN GOOD Fried Chicken & Pork...It's easy as 1 Pour enough BSG Marinade to cover 1 or more pounds of boneless chicken or pork or both, cut into 3/4 inch cubes for 30 minutes (No eggwash needed here)- 2 Use half Italian breadcrumb / half flour mixture for the breading - 3 Deep Fry at 350 degrees until golden brown - 4 Enjoy with whatever sides you like! I had Green beans and Yellow rice with this dish YUMMY!
2.) DAD'S PORKY ADOBY ROAST ... I was over at DAD'S in New Orleans for Easter and he had these two glass dishes covered in foil I opened the first one and it was two thinly sliced pork roasts. Of course the temptation was irresitable. Here's how he did it, I hope you all enjoy it as we did!
Ingredients: Pork Roast, BSG Marinade, (3) tablespoons each of garlic powder, onion powder, ground black pepper, 1-1/2 teaspoons of ground oregano.
Directions: Inject or marinate with BSG Marinade for at least 30 minutes to one hour. Mix all dry ingredients together. (This will become Dad's Porky Adoby Rub.) Once you've finished marinating spread the Rub evenly around the roast till well coated. Now cover with aluminum foil and bake at 400 degrees for about 1-1/2 hours or until inside temperature reaches 160 degrees in the thickest part of the roast. Absolutely d'lish!
You can serve it just as it is or...
For an added treat try this: 1/4 cup honey, 1/4 cup orange marmalade mix and top roast when finished or you can add a little chicken stock to make more gravy. Thanks Dad!
P.S. I'll tell you what was in the other dish some other time...LOL!
3.) DELICIOUS JUICY HAMBURGERS FRIED OR GRILLED ... Try some of these little daddy's! Now if you want juicy burgers, you need to make them at least a 1/4-1/3 of a pound.... Anything less, by the time you get the grill marks going you're going to have a dry burger. Why I oughta!
Ingredients: for (8) BONE SUCKIN GOOD burgers; 2-21/2 pounds of 70/30 or 80/20 ground beef (no leaner), othewise...you know... DRY BURGERS!, BSG Marinade 2oz's / pound of meat, (1/2) teaspoon of Tony Chachere's / pound. Lettuce, tomato, mayonaise, cheese if you like, and big hamburger buns.(NO EGGS OR BREAD CRUMBS NEEDED HERE BABY!)
Directions: In a plastic or glass 4-5 quart bowl place ground beef, BSG Marinade & Tony Chachere's, that's it. Now use your hands to get it thoroughly mixed...this is very important! Now form your burgers but not to tight or you'll get tough burgers and GRILL or FRY Here's a little tip you might try...I always put my burgers in the freezer for about 5-10 minutes before I grill...Why do you ask? It keeps the burgers from falling apart. Another tip when grilling or frying COMMIT TO ONE SIDE OF THE BURGER AT A TIME, LOOK FOR THOSE PRETTY GRILL MARKS... DON'T KEEP TURNING OR YOU WILL LOOSE THOSE PRECIOUS JUICES YOU SO ADMIRE WHEN YOU HONKER DOWN ON A GOOD BURGER! OH, AND DON'T FORGET THE SPRAY BOTTLE for those flare ups, spray the fire not the meat...and Don't be scared when the your burgers strart to swell, that's all the juice locked inside...mmm! LOL! ENJOY!!!
4.) PORK BUTT (SHOULDER) ON THE STOVE?... Believe me this one is just too awsome! If you are one of the lucky ones that have had the opportunity to try this at some of my demos or at the Flea Market here's the simple recipe that makes it just fall apart and is so tender and juicy.
Here's what you'll need:
Ingredients: (1) 4-6 lb pork butt (shoulder) Smithfield brand has a nice one or you can get one from the meat shoppes listed on my home page that carry BSG Marinade as well , 5 quart pot, (1) 1/2 medium onion chopped, (1) heaping tablespoon of Tony Chachere's
water and of course 6-8 ounces of BSG Marinade, Water
Directions: Trim as much fat as possible ( It's less grease later) Rinse off the pork butt and cut into 8 equal pieces and place into the pot including the bone. Mix the onion and Tony Chachere's and approximately 6-8 ounces of BSG marinade over the pork and fill the pot with water to barely cover the pork. This should be about 1 inch from the top of the pot. Cover with the lid canted just a little so it doesn't boil over and then crank the heat up on high.
Now these are important steps... After your pot starts boiling, turn you timer on for 30 minutes. When you here the bell ring your water will need to be refilled to cover the meat again. Boil again for another 30 minutes. When you here the bell ring again, refill the water to half of where you have been filling, turn the fire to medium close the lid tightly and go 15 minutes for fork tender pork or 30 minutes for pulled pork. Now, take your fork and check it (Although you will be tempted to check it till it's gone, remember other people need to eat, too!.) The juice should be perfect. Now remove your butt from the pot and pull it, slice it or just eat it in chunks (greedy!) discard the fatty parts they should fall apart from the meat with a little proding. ENJOY!
Each week I will try to add at least one new recipe to this page
1.) BONE SUCKIN GOOD Fried Chicken & Pork...It's easy as 1 Pour enough BSG Marinade to cover 1 or more pounds of boneless chicken or pork or both, cut into 3/4 inch cubes for 30 minutes (No eggwash needed here)- 2 Use half Italian breadcrumb / half flour mixture for the breading - 3 Deep Fry at 350 degrees until golden brown - 4 Enjoy with whatever sides you like! I had Green beans and Yellow rice with this dish YUMMY!
2.) DAD'S PORKY ADOBY ROAST ... I was over at DAD'S in New Orleans for Easter and he had these two glass dishes covered in foil I opened the first one and it was two thinly sliced pork roasts. Of course the temptation was irresitable. Here's how he did it, I hope you all enjoy it as we did!
Ingredients: Pork Roast, BSG Marinade, (3) tablespoons each of garlic powder, onion powder, ground black pepper, 1-1/2 teaspoons of ground oregano.
Directions: Inject or marinate with BSG Marinade for at least 30 minutes to one hour. Mix all dry ingredients together. (This will become Dad's Porky Adoby Rub.) Once you've finished marinating spread the Rub evenly around the roast till well coated. Now cover with aluminum foil and bake at 400 degrees for about 1-1/2 hours or until inside temperature reaches 160 degrees in the thickest part of the roast. Absolutely d'lish!
You can serve it just as it is or...
For an added treat try this: 1/4 cup honey, 1/4 cup orange marmalade mix and top roast when finished or you can add a little chicken stock to make more gravy. Thanks Dad!
P.S. I'll tell you what was in the other dish some other time...LOL!
3.) DELICIOUS JUICY HAMBURGERS FRIED OR GRILLED ... Try some of these little daddy's! Now if you want juicy burgers, you need to make them at least a 1/4-1/3 of a pound.... Anything less, by the time you get the grill marks going you're going to have a dry burger. Why I oughta!
Ingredients: for (8) BONE SUCKIN GOOD burgers; 2-21/2 pounds of 70/30 or 80/20 ground beef (no leaner), othewise...you know... DRY BURGERS!, BSG Marinade 2oz's / pound of meat, (1/2) teaspoon of Tony Chachere's / pound. Lettuce, tomato, mayonaise, cheese if you like, and big hamburger buns.(NO EGGS OR BREAD CRUMBS NEEDED HERE BABY!)
Directions: In a plastic or glass 4-5 quart bowl place ground beef, BSG Marinade & Tony Chachere's, that's it. Now use your hands to get it thoroughly mixed...this is very important! Now form your burgers but not to tight or you'll get tough burgers and GRILL or FRY Here's a little tip you might try...I always put my burgers in the freezer for about 5-10 minutes before I grill...Why do you ask? It keeps the burgers from falling apart. Another tip when grilling or frying COMMIT TO ONE SIDE OF THE BURGER AT A TIME, LOOK FOR THOSE PRETTY GRILL MARKS... DON'T KEEP TURNING OR YOU WILL LOOSE THOSE PRECIOUS JUICES YOU SO ADMIRE WHEN YOU HONKER DOWN ON A GOOD BURGER! OH, AND DON'T FORGET THE SPRAY BOTTLE for those flare ups, spray the fire not the meat...and Don't be scared when the your burgers strart to swell, that's all the juice locked inside...mmm! LOL! ENJOY!!!
4.) PORK BUTT (SHOULDER) ON THE STOVE?... Believe me this one is just too awsome! If you are one of the lucky ones that have had the opportunity to try this at some of my demos or at the Flea Market here's the simple recipe that makes it just fall apart and is so tender and juicy.
Here's what you'll need:
Ingredients: (1) 4-6 lb pork butt (shoulder) Smithfield brand has a nice one or you can get one from the meat shoppes listed on my home page that carry BSG Marinade as well , 5 quart pot, (1) 1/2 medium onion chopped, (1) heaping tablespoon of Tony Chachere's
water and of course 6-8 ounces of BSG Marinade, Water
Directions: Trim as much fat as possible ( It's less grease later) Rinse off the pork butt and cut into 8 equal pieces and place into the pot including the bone. Mix the onion and Tony Chachere's and approximately 6-8 ounces of BSG marinade over the pork and fill the pot with water to barely cover the pork. This should be about 1 inch from the top of the pot. Cover with the lid canted just a little so it doesn't boil over and then crank the heat up on high.
Now these are important steps... After your pot starts boiling, turn you timer on for 30 minutes. When you here the bell ring your water will need to be refilled to cover the meat again. Boil again for another 30 minutes. When you here the bell ring again, refill the water to half of where you have been filling, turn the fire to medium close the lid tightly and go 15 minutes for fork tender pork or 30 minutes for pulled pork. Now, take your fork and check it (Although you will be tempted to check it till it's gone, remember other people need to eat, too!.) The juice should be perfect. Now remove your butt from the pot and pull it, slice it or just eat it in chunks (greedy!) discard the fatty parts they should fall apart from the meat with a little proding. ENJOY!
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