stosh63 Recipe Reviews (Pg. 1) - (11020676)

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Grilled Venison Backstrap

Reviewed: Nov. 30, 2009
I've used numerous recipes for venison over the years, and typically prefer to cook it all day in a crockpot....until now. This recipe was, by far, the best venison dish I've ever prepared. My girlfriend can't stand the taste of wild game....from dove breast to deer meat....this time she actually loved it and asked when I planned on cooking it again. The only thing I changed was the amount of time in marinating. I soaked the the chunks in the apple cider for 6 hours, then in the BBQ sauce for another 6 hours. Remember to have a couple glasses of water ready while cooking....the bacon causes flare-ups, so don't walk away from the grill!
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3 users found this review helpful

Hoot-n Holler Baby Back Pork Ribs

Reviewed: Aug. 15, 2010
Simple recipe that tastes like you've slow cooked the baby backs for hours. I agree with some of the other reviews that using either BBQ sauce or mesquite marinade in the stockpot makes no difference in the finished product. The one thing that I've tried different was to remove the thin membrane that you typically find covering racks of ribs.... I got much better feedback from the racks in which I left the membrane in tact.... I won't ever use another recipe for rigs again....this one's a keeper!
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28 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: May 11, 2011
I tried this recipe three times...the first time I followed the directions exactly as written and thought that the burgers came out pretty good. The second time (after taking the advice of other users) I added a splash of liquid smoke, a splash of worcestershire sauce, and a splash of soy sauce. This recipe was a little tastier. The third time was definitely the best....instead of 1/4 cup of bread crumbs, I used 3/4 cup of Italian bread crumbs. I used one whole egg instead of two egg whites. I omitted the teaspoon of salt and added 2 Tablespoons of soy sauce instead. I added the splash of liquid smoke and worcestershire. Instead of trying to peel and mince the clove of garlic, I added 1 teaspoon of minced garlic out of the jar. The rest of the recipe (onion, parsley, pepper) I kept the same. Finally...I tried to pan fry the first two times, but grilled them on the BBQ the third time....10X better flavor! The one thing I learned is that you MUST spray the hell out of the grill with Pam to keep the patties from sticking.
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120 users found this review helpful

D's Famous Salsa

Reviewed: May 11, 2011
Tried this recipe twice and made a couple of modifications the second time with tastier results. What I did different was drain the stewed tomatoes before putting them in the blender, and I added 3 fresh jalapenos instead of the canned green chiles... this gave it a nice little kick. I would suggest preparing the salsa and letting it sit overnight in the fridge or at least a few hours before you plan on serving it...well worth the wait.
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Jun. 13, 2011
Giving this 4 stars for the original recipe, and 5 stars for the one I used the second time after making some modifications. After reading other reviews, I followed the suggestion to increase the amount of seasonings.... I doubled everything but the cinnamon (I cut this amount in half because it made the meat a little too sweet the first time). After cooking the pork shoulder for the 10 hours on low, I removed it from the slow-cooker, shredded the meat, placed it in a baking dish, and put it in the oven (preheated at 400•F) for 10 mins. I then pulled out the dish and stirred the meat so that I could get a more even "crispiness". I put it back in for another 10 minutes and served. The wife can't wait to have it again.
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4 users found this review helpful

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