GrillLover Recipe Reviews (Pg. 1) - (10932562)

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Special Turkey Gravy

Reviewed: Nov. 15, 2013
Despite the fact that I have not yet tried this recipe, I rate it as 5 stars because of the order in which the ingredients are added and cooked. Making the roux from the fat drippings and an equal amount of flour uses all the flavor the turkey fat has to offer while including the flavor of the browned flour. Then by scraping up the fond from the turkey roasting pan with the stock and adding that liquid, you bump the turkey flavor up to the maximum possible. Then continuing to add more stock or water while stirring/cooking on the stovetop will allow you to control just the right amount of thickening that is needed. If you end up making too much gravy, just freeze the excess.
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1 user found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Sep. 11, 2013
Superb recipe and method of grilling. It provides the perfect tenderness and maximum "rib flavor" without the usual overcooking of the ribs till the bones fall out. Suggestion: I don't find it necessary to remove the lower membrane as it serves to protect the slab from overcooking when I push a few coals directly under the slab before closing the lid. A little bit of "direct" heat adds to the overall flavor. Also, I find that after one hour, cutting the slab into individual ribs and tossing them in the sauce in a wide metal pan (with a bit of extra rub sprinkled on top, and then heating the open pan for 5-10 minutes on the grill (covered) really brings the spices, sauce and ribs together...and makes them so easy to serve... mmmmmmm
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Homemade Shake and Bake Mixture

Reviewed: Jan. 24, 2013
With a few "tweeks" I think I made it even better. Just substitute a tsp celery seed and a tsp of granulated garlic for the two "salt "versions and a tsp of onion powder for the minced onion. Also, add a teaspoon or two of poultry seasoning in place of the basil, parsley and oregano. Bake at 375 deg for one hour, removing the breast pieces at the 45 minute mark. I also used Italian bread crumbs. Thanks for the recipe.
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4 users found this review helpful

Chickeny Chickeny Rice

Reviewed: Jul. 23, 2012
I've been making this great basic recipe for years with slight modifications. I use "converted" rice for great results. Use 3.5 cups of water, 4 bullion cubes and 2 cups of rice....for unsticky results. Bring all ingredients but the rice to a boil, add rice, stir, bring back to boil, stir and cover and reduce heat on stovetop to its lowest setting. Perfect results everytime. Can mix finely chopped veggies and herbs into cooked rice and recover the pot for 10 min to add additional colors, textures and flavors.
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1 user found this review helpful

Scrambled Eggs Done Right

Reviewed: Nov. 16, 2010
After years of experimentation, only one improvement to be noted. Instead of "slowly melting the margarine over low heat, adding the eggs and stirring constantly until the eggs as they cook" which tends to cause cooling of the pan and sticking..I suggest you heat up the empty pan till hot an keep the heat on high... add the margarine (or butter), swirl to melt, sizzle and coat the pan. Then add the eggs. Don't stir for the first 30 seconds to a minute, then quickly stir and shut off the heat. After another 30 seconds to a minute, stir again and quickly plate. The result will be no sticking and creamy eggs that are steaming hot but not a bit overcooked. Then add the salt and pepper.
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34 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Oct. 13, 2010
Superb chile!! The Italian sausage really bumped up the flavor profile... along with all the other ingredients. This was better than mine. (Sure glad I wasn't cursed with taste-buds from Texas, like that other poor guy.)
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3 users found this review helpful


Reviewed: Sep. 14, 2010
Bond got it all wrong. I was a "shaker" too because of him until I tasted a "stirred".
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5 users found this review helpful

North Carolina-Style Pulled Pork

Reviewed: Jul. 2, 2010
I have made variations of this recipe many times and have found that the best way to obtain the real smoked/BBQ flavor using a Weber type grill is to BBQ indirectly as stated for about 2 hours, then cover with foil and transfer to a 300deg oven for 2 more hours or into the crockpot for 4-6 hours. This way the meat retains all it's external smokey goodness, doesn't dry out at the surface and still "falls off the bone" as advertized when you're ready to "pull". As for the sauce, NC BBQ is famous for it's thin, vinegary sauce which absorbes directly and totally into the pulled meat, but adding more sugar or any other favorite ingredient is always up to the cook.
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9 users found this review helpful


Reviewed: Mar. 17, 2010
I remember begging for some pancit aboard the Navy ships I served on. The Filipino cooks made it for themselves all the time. And the addition of a little bit of "pancit seasoning" does wonders to perk up the flavor of this recipe. I'm sure that's what's missing for those, like me, who think "just soy sauce" isn't quite enough. It's available at any oriental market.
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9 users found this review helpful

Campbell's® Slow Cooker Hearty Beef and Bean Chili

Reviewed: Dec. 8, 2009
This is a great basic recipe. To "bump up" the flavor a good bit, I always brown the meat over high heat to develop a nice flavorful crust before stirring it. This adds the "roasted-beefy" flavor missing when ground beef is overstirred, cooling the pan down and ends up just "poaching" or steaming in its own juices as it changes color to grey instead of actually "browning". I also added a large chopped green pepper, a TBSP of paprika, a tsp each of salt and black pepper and 1/2 tsp of cayenne. I use chicken or beef stock instead of water and don't drain and rinse the kidney beans. There is lots of good flavor in there that shouldn't be just washed away. I think most of the "bland" comments are primarily due too little salt. A beef bullion cube could also perk up the dish in place of the tsp of salt.
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10 users found this review helpful

Lamb Tagine

Reviewed: Oct. 22, 2009
This was one of the best recipes I've found on this site. I followed the basic seasoning recipe exactly but substituted leeks for the onions and replaced 4 of the carrots with cut up parsnips and turnips, and also added a large cut up yam. I increased the spices and broth to account for the increase in the veggies and let the lamb marinade for 48 hours prior to browning. I then simmered it all for 2 hours in a stovetop dutch oven. Served it with a side of brown good!!!!! What a great autumn meal. Next time we'll try it using goat meat. Tnx.
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2 users found this review helpful

Fabulous Fried Cabbage

Reviewed: Jul. 2, 2009
An easy variation is to skip the broth and have cold, cooked egg noodles chopped up and ready. When the cabbage is near completion in the frying process, add the noodles and a bit more butter and continue frying till the noodles begin to brown slightly. We grew up on "cabbage and noodles" prepared this way.
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6 users found this review helpful

Cedar Planked Salmon

Reviewed: Jul. 1, 2009
Great recipe. The only change I made was to "blender" the marinade first to mix the ingredients better. I do this with every "oil and vinegar" based marinate to keep it from separating during the marinade process. I want the green onions and ginger to have a chance to "get involved" too.
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4 users found this review helpful

Smoky Mountain Chipotle Chicken

Reviewed: Jun. 19, 2009
Superb recipe!! The only change I made was to thoroughly heat the marinade sauce and then use it for basting on the grill. Hate to waste good ingredients.
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3 users found this review helpful

Shaggy's Perfect Martini

Reviewed: Mar. 17, 2008
To make it even more "perfect", don't shake it, just stirr slowly. Shaking infuses air into the drink and changes it's flavor (bruises the gin?). As a long time "shaker" I found could really tell the difference when this was pointed out to me years ago by a barkeeper in Manhattan. Just try it. James Bond was just plain wrong (but we knew that when he chose vodka over gin).
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14 users found this review helpful

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