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Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 9, 2011
I've made this several times, not a "seasonal" thing. It is OUTSTANDING. I have made it with different kinds of beer, dark, light (not lite) it is always great. Don't change anything, just follow the recipe. Makes killer sammies with home made Thousand Island dressing, Swiss cheese, kraut, good dark rye bread. DANG! I may go get a corned beef flat right now!!!
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12 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 1, 2011
Agree the ketchup glaze goes on top! I put the meatloaf in a perforated wok and cooked it in my smoker with hickory for smoke. Applied the ketchup glaze about 30 minuts before it was done. Grease drains as it cooks and the glaze really takes the smoke flavor. Very nice!!! If you have never had smoked meatloaf yer missing out big time!
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3 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Dec. 2, 2010
The fish is the issue, not the recipe, use another type fish and I'm fine with it. I do not eat Tilapia because of how they are raised. Big fish farms raise fish in huge tanks. They put Tilapia in the tanks to keep the tanks clean, Tilapia eat the feces from the primary fish. After the primary fish are removed the Tilapia are harvested. A recent additional BIG money maker for the fish farms. (I got no problem with making money) That's why you see Tilapia pushed so much. They are basically a freebie to raise (no feed costs!) and almost pure profit. And almost pure.............. "You are what you eat" I'm just sayin'.
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111 users found this review helpful

Easy Money Breakfast Burritos

Reviewed: Nov. 12, 2010
We have been making these for a good while. I use Jimmy Dean sausage, regular, or a mix with sage and hot. The difference - I smoke the 1 lb. chubs of sausage (known as a "fatty" in the smoking world) until done then chop them. The smoke flavor really adds. And another addition that makes them KILLER is Tabasco Sweet & Spicy, which you have to order on-line from the Tabasco site. But it's worth the hassle, just make sure you order several, you'll be hooked.
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18 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Aug. 10, 2010
I like the skins. Make them crispy and they won't fall apart. Generously slather them with bacon grease. (Your mom kept a container of it on the stove) Just take some in your palm and rub it all over the potato. Then bake it. I don't bake mine, I put them on my smoker at 350° and smoke them until a knife can be easily inserted. Killer grub.
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2 users found this review helpful

Mediterranean Summer Tomatoes

Reviewed: Jul. 13, 2010
A sprinkle of crumbled feta cheese is nice on this.
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6 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Jul. 10, 2010
I made this and cooked it in my smoker - smoked meatloaf - Oh yeah babe! Smoked at 280°F with hickory. The ketchup takes the hickory smoke and is killer! I've been smoking meatloaf, and just about anything else I can fit in my 6 smokers, for years. Visit our website - www.theqjoint.com - to find out how to do it.
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0 users found this review helpful

Quick and Easy Grilled Potatoes

Reviewed: Jul. 1, 2010
The health police may be looking, but...... I don't care. Generously rub the potato skins with soft bacon grease, just put some in the palm of your hand and do it, then season with kosher salt and fresh cracked black pepper. You know, what's left in the pan after cooking real bacon. Save it, your mom did. It makes a LOT of things delicious.
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40 users found this review helpful

Sausage Stuffed Jalapenos

Reviewed: Feb. 6, 2010
These are a variation of ABT's (Atomic Buffalo Turds). I cut the top off the jalapeno and hollow it out with my pepper corer. Then I use my Jerky Shooter to fill the peppers. Load it with the filling, stick the nozzle in the pepper and pull the trigger until it is full. It's easy to overfill so take it slow on the trigger. Wrap with bacon and put a toothpick through to hold it. I do them on my smoker at about 275°F with hickory smoke. When the bacon is done so are they. Good eats Maynard! A COLD beer is required.
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3 users found this review helpful

Jalapenos del Raton

Reviewed: Aug. 26, 2009
I make them using onion-chive cream cheese with a good handful of shredded cheddar and a tablespoon or a bit more of barbecue rub mixed in as the stuffing. I use my "jerky shooter" to stuff them, makes it easy. Smoke them with hickory at 250°F for a couple hours, until the bacon is done. A lot of the heat is removed from the jalapenos. Any left over stuffing eats fine on Ritz crackers. These and a cold beer work well.
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4 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 9, 2009
Made this straight from the recipe. Good sauce, vinegary-tomatoy-sweet with barely a touch of heat. I LIKE IT. I may play with it a bit next batch. I'm in KC and would not call this a "KC sauce" (there is no such thing, drop in and try several KC Q joints). I'm also a smoker, anything that will fit in my stick burner. We took 8th overall in the '09 American Royal Invitational BBQ Contest.
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2 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Aug. 6, 2009
These are known to most meat smokers as "ABT's." Cut off the tops of the peppers and remove the ribs and seeds, a pepper corer helps with this. For the filling I use chive & onion cream cheese and mix in a handful of shredded cheddar and a fair amount of my favorite BBQ rub. I use a "Jerky Shooter" to fill the peppers almost to the top and wrap them in a full slice of bacon secured with a toothpick. Thinner bacon works best. On the smoker at about 250°F burning hickory. Takes about 1 1/2-2 hours, just until the bacon is done. A lot of the heat disappears, but not all! You will get an occasional surprise. These are killer with "Something cool to drink", COLD beer I'd say.
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2 users found this review helpful

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