Scuba_Steve Profile - Allrecipes.com (13033918)

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Scuba_Steve


Scuba_Steve
 
Home Town: Venice, California, USA
Living In: Edmonds, Washington, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Charity Work
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About this Cook
I love to travel throughout the world and experience new cultures and the cuisines that define them. Here in the states I have friends and colleagues form every corner of the globe and I ALWAYS ask for recipes :-)
My favorite things to cook
I live for the BBQ grill! So far the only thing I haven't found a way to grill is rice and beans - all else is fair game! Truth is, I can cook about anything, but I love international delicacies the most.
My favorite family cooking traditions
My family hails from the Southern US, so I guess you could say my favorite comfort food is fried in lard! Don't you health slaves worry - many of my unhealthy family members carved years off of their lives by eating greasy fried southern dishes and died of heart attacks at 90 to 100 plus years old!
My cooking triumphs
The list is too long.
My cooking tragedies
This is also a very long list - just ask my guinea pigs.. er..uh..friends.
Recipe Reviews 16 reviews
Santa Maria Grilled Tri-Tip Beef
Very tasty as is, but If you have the time and a smoker this can be amazing! First, salt with kosher salt and refrigerate for 24 hours. Next, coat meat with olive oil and rub with dry ingredients, minus black pepper. Also, I like chipotle way better than cayenne. Wrap tightly with plastic wrap and refrigerate overnight (yes, that makes two days). Preheat smoker to 165-180 degrees and place cold meat straight from the fridge over active smoke (for this I like roughly 50% oak, 40% cherry and 10% mesquite). Smoke until internal temp reaches 100-105 degrees, then place the meat on the grill over a bed of hot coals. Baste with vinegar sauce. Sear but try not to burn the meat too much. Grill to 130 degrees internal then remove from the grill and hit all sides with a little freshly ground black pepper, tent with foil and let stand for about 5 minutes or so. Slice 1/4 inch thick cross grain. Magnificent!

3 users found this review helpful
Reviewed On: Jan. 26, 2015
Frijoles de Olla
I was going to put up my Hillbilly Pinto recipe until I saw this one. The only difference between this recipe and the one my family has used in the hills of Kentucky for well over a century is that we add a chopped onion in the beginning. If you don't have access to good lard, you can use uncured bacon or fatback and that's tasty too. What I like better about this recipe than most is that they don't soak the beans and throw out the water that contains all of that delicious bean flavor. By the way, if you are going to add anything with salt at the beginning of cooking, you have to soak the beans for at least 8 hours or you will never get them tender. Or... you can follow this recipe and skip the soaking.

0 users found this review helpful
Reviewed On: Dec. 3, 2014
Margarita Beef Skewers
The first time I tried this, I followed the recipe exactly and it was OK. The second time I tweaked it to my tastes and it was very good. I omitted the sugar, minced 8 large garlic cloves, added a pinch of black pepper and a tablespoon of red pepper flakes, then marinated it at room temp for 2 hours. Delicious!

19 users found this review helpful
Reviewed On: Aug. 12, 2012
 
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