cook's profile


Beer Can Dan
 
Home Town: Dallas, Texas, USA
Living In: Prairie Village, Kansas, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean
Hobbies: Gardening, Camping, Boating, Fishing, Music
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Gulf Coast Guacamole
Now all my children have thier own. No.6
Ahhhh, Prime Rib Roast
Cut Throat Trout
KABOBS
About this Cook
I like to entertain, BBQ, grill, smoke, roast for my friends and family. I like the outdoors, road trips, camping, water, campfires, ice cold can of beer, movies, pets, and other stuff!
My favorite things to cook
Beer Brisket, Beer Can Chicken, beer anything, Smoked Ribs, my Smoked Salmon was best complemented as "memorable", B&B Mushroom Rainbow Trout, Home-Made Sausage, (Greek Sausage was fantastic) Chili, Dips and Salsa's, getting more and more creative and adventurous in the Kitchen and back yard every day!
My favorite family cooking traditions
Bad memories of my father pounding the life out of a dead swiss steak! My mom made great chili
My cooking triumphs
Won the Dallas Drive Dip-Off amoung 22 other dips with my creation called Irish Guacamole, now rightly named "Gulf Coast Guacamole" because of the salsa and shrimp I add
My cooking tragedies
"Leather Brisket", take 11 pound brisket, put in smoker on a rainy, windy, yukky, stormy day, add 1 cup of frustration and several adult beverages
Recipe Reviews 4 reviews
Drop Biscuits and Gravy
Simple, and as tasty as any restaurant, or better!

0 users found this review helpful
Reviewed On: Apr. 18, 2009
Marie's Easy Slow Cooker Pot Roast
I used beer instead of water, it turned out so tender and flavorful, it produced a wonderful base for Au Jus if you want to dip.

1 user found this review helpful
Reviewed On: Mar. 16, 2009
No-Fuss Meat Loaf
I loved the flavor, very simple! I rated 5 stars for ease of preparing and wondeful flavor I used from the Sage Suffing Mix. I used a remote meat thermometer and once removed at 160 degrees, the meat continued to cook internally to 172 degrees or well done. Next time I will remove it from the oven at 150 degrees and hopefully it will not get much higher than 160 degrees (medium). Another thing, I had no ketchup, so I rubbed BBQ sauce on the meat loaf and it gave it a smokey BBQ flavor on the crust.

1 user found this review helpful
Reviewed On: Mar. 16, 2009
 
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