Spunky Buddy Recipe Reviews (Pg. 3) - Allrecipes.com (12595822)

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BBQ Beer Brat Kabobs

Reviewed: Jun. 17, 2012
Don't even second guess brushing barbecue sauce on brats and vegetables. I was a rock star with this tonight! Maybe it was the Corky's barbecue sauce from Memphis. Or maybe it was our own Johnsonville beer brats from Wisconsin. Whatever the reason, these were, as my mother-in-law put it, "suberb." We had these with "Scalloped Potatoes for the BBQ," a recipe also from this site.
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13 users found this review helpful
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Grilled Marinated Shrimp

Reviewed: Jun. 16, 2012
Call me a wimp - I backed off on the hot sauce big time. Perfect.
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9 users found this review helpful
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Rosemary Pork Chops

Reviewed: Jun. 16, 2012
I'm not generally a fan of marinades, but this one was very good. The rosemary and soy sauce were both subtle; a good thing in my book. Still, just a little on the salty side...
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4 users found this review helpful
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Cajun Blackened Catfish

Reviewed: Jun. 11, 2012
As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.
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18 users found this review helpful
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Roasted Fan-Shaped Potatoes

Reviewed: May 19, 2012
Mmmmmmm, Spunky Buddy loooooooved these potatoes.
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7 users found this review helpful
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Bacon-Wrapped Asparagus

Reviewed: Apr. 28, 2012
Between the bacon and the open grate, this asparagus had a wonderful smokiness that could not have been achieved independent of the other. Cooking the asparagus along with the meat I grilled played a hand in this as well. I was a die-hard fan of grillling asparagus on aluminum foil for many, many years, but after doing it this way, no more. I'd make this again in a heartbeat.
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8 users found this review helpful
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Grilled Lemon Parmesan Asparagus

Reviewed: Apr. 22, 2012
I make asparagus on the grill often but I've never cooked it directly on the grate. This was fun to make! After coating them with the olive oil and lemon juice I seasoned them with fresh cracked pepper and smoked sea salt. I turned them as they cooked and I liked the appealing charred look they took on, while still maintaining their crisp/tender texture. I don't care for Parmesan on asparagus myself, so I didn't taste this - but judging by Mrs. Spunky's dinner plate this must have been pretty good.
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5 users found this review helpful
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Amazing 'Pizza' Pork Chops

Reviewed: Apr. 22, 2012
When reading the recipe, I thought wow, this should be really good! But I made a couple of modifications that proved to be the undoing of this meal. My thought was if I seared the pork chops directly on the grill first, before placing the other ingredients on top, they’d take on a nice grilled exterior and a smokier flavor. After searing the chops I transferred them to a foil tray. I layered on the tomatoes, basil, garlic and mozzarella and then put the pan back on the grill. However, by doing this, the flavors didn’t get a chance to marry. This likely wouldn’t have been the case had I followed the directions as written. As a result, my version was a disappointing two stars, whereas had I followed directions it would likely have been rated the four stars I originally expected it to be.
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44 users found this review helpful
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Twinkie® Wiener Sandwich

Reviewed: Apr. 15, 2012
At first glance this seems really unappealing. At first taste, it’s really not bad! I think Weird Al was on to something. The only mistake I made was going upscale on the wiener using a Boar’s Head wiener with a natural casing – it’s a little hard to bite into and tends to pull it apart. Should have stuck with a simple Oscar Mayer wiener which would have made this really good instead of just pretty good. I would best describe this as a dessert with a little meat. Once you get by the ingredients and try it as a snack you’ll be pleased.
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18 users found this review helpful
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Cajun Chicken

Reviewed: Apr. 14, 2012
Many times seasonings tend to overshadow the taste of the meat. In this case, the marinade complemented the subtle taste of chicken. I used less oil than called for in the recipe and this didn't seem to hurt at all as the chicken was very moist. I always prefer bone-in rather than boneless chicken breasts which is what I used this time.
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11 users found this review helpful
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Mom's Beef Shish Kabobs

Reviewed: Jan. 29, 2012
Worcestershire and soy sauce have a lot of salt to begin with, so when I saw adding more salt, I passed. This was a good call. In addition, unlike some marinades with soy sauce, this didn’t impart an oriental flavor, which I’m not fond of with steak; another plus. The flavors came together well with none dominating another and with that good old beef flavor coming through. I’m a recent convert to marinades, preferring simply seasoned meats, but I’d make this again.
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Beef Yakitori

Reviewed: Jan. 22, 2012
I prepared this with the challenge of grilling it outdoors, in the dark – and overcooked it, doggone it. But I wouldn’t have liked it even had I cooked it to perfection. To me, most things marinated in soy sauce taste like salt and so did this. But my wife thought differently. She found the blend of flavors in the marinade slightly sweet, slightly salty and very delicious. Barely three stars from me, a solid five from her, averages to a not quite four-star recipe.
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14 users found this review helpful
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Alaskan Cod and Shrimp with Fresh Tomato

Reviewed: Jan. 21, 2012
Not bad after significant tinkering. Rather than simmering the seafood in the tomatoes, I grilled a nice piece of sea bass along with the shrimp and some beautiful scallops on our Cuisinart Griddler while my wife cooked the tomatoes and garlic with some shallots and fresh parsley. We preferred to omit the boldly flavored oregano. A fresh-tasting, light but satisfying, healthy and delicious dish. We served this with pasta with garlic and oil and a green salad.
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23 users found this review helpful
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Grilled BBQ Meatloaf

Reviewed: Jan. 8, 2012
I thought I had grilled everything that could be grilled until I saw this recipe. Grilled meatloaf? I made half the recipe for the two of us, but used one whole egg, essentially doubling the amount called for. It was a good idea because had I not done this it might have been a tad dry. For the same reason, I cut back on the amount of bread crumbs by about one-fourth. I’m not a fan of tarragon, so I didn’t use it. I used Penzey’s Chicago Seasoning, probably a good teaspoon for a pound and a half of meat, a mix of ground beef, pork and veal. I found the mix a little dry so I added some of the barbecue sauce/ketchup mixture to the meat mixture – good call, it was excellent! I also added finely chopped celery and green pepper and more Worcestershire than directed. Not wanting the glaze to burn during cooking, I waited until about 20 minutes into the cooking time to spread it on the meatloaves ( I made two small loaves with a half recipe) and then a second time after 15 more minutes. Slow to start cooking, the loaves came to the 160 degree temperature quickly after that. An instant-read thermometer was very helpful. The cooking method was not only intriguing, it also resulted in a perfectly moist and flavorful loaf, although the charcoal flavor was not as apparent as I had thought it would be. All and all, a great meatloaf I wouldn’t hesitate to make again – even in the middle of Wisconsin winter!
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48 users found this review helpful
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Grilled Pork Tenderloin

Reviewed: Jan. 7, 2012
Great cooked over charcoal; we enjoyed every bite. Moist, tender, with just a light barbecue flavor, made even better using Jim Neely's Interstate Barbecue Sauce direct from Memphis. It just goes to prove that a recipe needn't be complicated to prepare nor require a lot of ingredients to produce a dish that shines.
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16 users found this review helpful
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Rosemary Garlic Rub

Reviewed: Dec. 17, 2011
My wife liked it well enough, but frankly, I thought this was pretty nondescript and no big deal. I used this on bone-in chicken breasts which I cooked to perfection on the charcoal grill, but this rub was no more "stand-out" or memorable than any other rub or seasoning. And even that is after reducing the amount of salt considerably (and I did use Kosher salt, not table salt, as directed).
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11 users found this review helpful
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Kamikaze

Reviewed: Dec. 11, 2011
Solid four stars with Spunky Buddy's variation of an old classic from the '70s. I remember this as being a somewhat vicious bar drink served as a shot from many years ago. I substituted Keke Key Lime Liqueur for the bottled lime juice and kept all else the same...except for pouring it into a decidedly classier mini martini glass. The key lime liqueur made it creamier while not compromising the boldness of the fresh lime juice.
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9 users found this review helpful
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Lemon-Blueberry Martini

Reviewed: Dec. 10, 2011
I didn't make this for myself - I made it for my wife (this kind of drink isn't my thing). And she liked it - she said she really, really liked it. Not too sweet, not too strong (although she said be careful, it DOES pack a little punch) and, just as simple as this, it just plain tasted good. Won't replace her favorite chocolate martini, but it made her all happy.
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6 users found this review helpful

Displaying results 41-60 (of 98) reviews
 
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