peculiarmike Recipe Reviews (Pg. 1) - Allrecipes.com (13478556)

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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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119 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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42 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

Western-Style Baked Beans

Reviewed: Apr. 10, 2011
I added a bag of "bean meat", leftover scraps of smoked brisket and smoked pork butt I always save and freeze after slicing a brisket or pulling a butt for pulled pork. Then I cooked these on my smoker with pecan, stirring frequently to impart nice smokey flavor. GOOD EATS MAYNARD!!!
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15 users found this review helpful

Candied Bacon

Reviewed: Aug. 2, 2012
This is great and I like it a lot better if it is done on a smoker with hickory smoke.
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14 users found this review helpful

Very Best Brisket

Reviewed: Apr. 23, 2011
Make sure you use a brisket FLAT, not the point (lotta fat). To serve cut it across the grain of the meat, not with it, so it will be tender.
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13 users found this review helpful

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

Apple Butter Pork Loin

Reviewed: Apr. 20, 2011
There is a LOT of confusion here regarding the difference between pork LOIN and pork TENDERLOIN. They are NOT the same thing! This recipe uses a PORK LOIN ROAST, part of a whole pork loin. A pork loin is large and has a good fat layer on one side. Pork tenderloins are small, around 1 to 1 1/2 lbs. each, and come two to a cryovac package. They have no fat. I have prepared this recipe using my homemade (cooked in a 30 gal. copper kettle about 17-18 hours over an open wood fire) apple butter, it is very good and I highly recommend it.
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11 users found this review helpful

Southern Fried Chicken Livers

Reviewed: Mar. 5, 2013
Residual water from rinsing them will cause popping and splattering of oil. Dry them WELL with paper towels after the rinse. Good eats Maynard!!!
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7 users found this review helpful

Bacon Wrapped Barbeque Shrimp

Reviewed: Dec. 17, 2011
These are better if you grill them on skewers. Use two flat, not round, metal skewers side by side through the shrimp. Or you can use a basket if you have one. Don't overcook!!!
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6 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

Bacon Wrapped Smokies

Reviewed: Dec. 17, 2011
I add ground red Hatch chile to the brown sugar and then cook these on my smoker with hickory until the bacon is done. Cayenne works too. Amount is up to your tolerance for heat. The cayenne has a good bit more. I've also been known to heat a jar of jalapeno pepper jelly and drizzle it over these after they come off the smoker.
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5 users found this review helpful

The Best Meatloaf

Reviewed: Nov. 5, 2011
I cooked this on my drum smoker with hickory at 350° in a perforated wok so the grease would drain off. Put a foil pan under the wok to catch the grease. Used red bell pepper instead of green. I'd rate it Most Tasty!!! A good layer of ketchup on top really takes the smoke flavor. Smoked meatloaf is something you need to try.
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4 users found this review helpful

Hamburger Vegetable Soup

Reviewed: Apr. 30, 2011
Saw several comments about how much dry onion soup mix should be used. Now I'm 64 and wear glasses, but..... It says "2 (1 ounce) packages dry onion soup mix" That works out to a total of two packages weighing one ounce each - OR - TWO OUNCES TOTAL. Works for me.
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4 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

Detroit-Style Coney Dogs

Reviewed: Jul. 2, 2014
I'm from the Ozarks and this is how we always made them. And I'm 67 years old. Excellent.
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3 users found this review helpful

Bologna Salad Sandwich Spread II

Reviewed: Sep. 3, 2011
I hickory smoked a 1 lb. chub of Frick's Bologna coated with yellow mustard and BBQ rub and used it. Nice smoky flavor addition. If you have never had smoked bologna (that's baloney down where I'm from) you are missing out on a treat. Same for smoked SPAM.
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3 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 18, 2011
I just made this, went freezer diving and while snorkling around found a 4 lb. rump roast! This is an easy to make recipe and produces tender flavorful Italian beef. I highly recommend it. Serve on good crusty rolls with some zesty pepper rings.
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3 users found this review helpful

Garlic Potatoes Gratin

Reviewed: Mar. 30, 2011
Killer taters!!!!! I cherry smoked a ribeye roast medium rare (bout the same as prime rib) and served it sliced with these potatoes and some brandied cranberries. Nothing but raves. These taters are outstanding and easy to prepare. Use your mandoline to slice the taters and use fresh garlic.
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3 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

Displaying results 1-20 (of 32) reviews
 
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