Patrick Profile - (16741378)

cook's profile


Home Town: Dayton, Ohio, USA
Living In: Tallahassee, Florida, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern, Dessert
Hobbies: Reading Books
Recipe Box 0 recipes
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About this Cook
started doing all the cooking for the family about 1992. My wife is a great cook but she now enjoys my preperations better. She knows it is fun for me and relaxing. Plus she does not do the shopping any longer!
My favorite things to cook
garlic chees grits tomato pie, turnip greens, acorn squash soup, smoked boston butt, cincinnati chili, anything with chicken thighs & legs.
My favorite family cooking traditions
anything "low and slow", anything with 5 ingredients or less, grilling, Bar-B-Que & Irish dishes (favorite is baked corned beef).
My cooking triumphs
won two awards for my Bar-B-Que sauce. Voted the Top 10 best recipes of the year in 2006 by the Atlanta Jounal Constitution. Being asked to cater my oldest daughter's wedding. When I took my turnip greens to work for pot luck lunch, the black ladies there made me an honorary "black" woman. Now that is high praise!!
My cooking tragedies
Cooked pasta and meat sauce for my twins school (faculty & staff) about 100 folks. It was sooo spicy that only a brave few could eat it! Can you say embarrassed!!!
Recipe Reviews 44 reviews
Pork Butt Roast with Vegetables
My smoker gave out on July 3rd. I had a spareribs meal and Boston Butt meal planned for the weekend with out of town guests. Turned my Weber Grill into a smoker for the ribs and they turned out great. Boston Butt is a different problem because Butt must be cooked low and slow. The Butt had already been prepped with mustard and Mike Miles rub for 36 hours. I put carrots and celery in the bottom of my French Oven with 2 1/2 cups of chicken broth, topped with onion slices. I scored the fat cap and inserted garlic slivers into the cuts. Baked fat side up @ 200 degrees for 8 plus hours and temp reached close to the 200 degree mark I was looking for. I removed from the oven, wrapped tight with tin foil and put into an ice chest and covered the roast with bath towels for 2 to 2 1/2 more hours. Wow, what a great piece of pork!!! The time in the ice chest is essential because this is where the breakdown of this cheap cut of meat really gets tender. If you plan ahead, this is really an easy recipe. My family and friends thought I was a miracle worker this weekend. I didn't have the heart to tell them I just got lucky and a little research on the internet. My roast was 5 1/2 lbs.

1 user found this review helpful
Reviewed On: Jul. 6, 2014
The Best Steak Marinade
I used 1/2 tea of oil, low sodium soy sauce and no salt and doubled the garlic. Wow! I used a 24 stainless steel blade meat tenderizer on 2 porterhouse steaks and it cut the marinate time down to 15 min. We have been using Moore's Steak Marinade for years but not any longer. You gotta try this folks!!!!! Salt is a killer for tender steaks if you marinate just a little too long, leave it out and be on the safe side!

0 users found this review helpful
Reviewed On: Jul. 1, 2014
Cobb Salad
Add some warm smoked ham stripes and the Cobb is now complete. Substitute some chunky blue cheese dressing in lieu of ranch and this jumps to 5 stars.

0 users found this review helpful
Reviewed On: Jun. 23, 2014
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Cooking Level: Expert
About me: started doing all the cooking for the family… MORE

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