Nothing says luv`n like a good ole artery clogg`n


The Hamburger Melt (link)
Hamburger sandwiched between 2 grilled cheese sandwich.

 

i posted one of these not too long ago, barely anyone contributed

i cant find it anyway, search sucks

 

The fatty melt with thousand island sounds way too good.

 

Lol-How about the
The Double Bacon Hamburger Fatty Melt?




...I'm sure I could dig up some recipes...

 

i cant cook to save my life...i burn cereal

 

OMSBJISCLIAMWSDNSHTYMFM (oh my sweet Baby Jesus in swaddling clothing laying in a manger with some donkeys nearby...say hello to your mother for me), that double bacon fatty is the most delicious looking bastard of life! Even better than punkin cake with drain babies. Do you have to sign a waiver to eat that thing? Call the cardiac specialist, the proctologist, the nose and throat guy, and the president because I am going in!

 

This is one my favorite recipes for the grill (and the favorite of my friends). It`s Nicaraguan Steak. It`s usually served with a side of chimichurri (also used as the marinade), salsa marinara (Nicaraguan Tomato Sauce) and cebollita (a spicy pickled onion sauce - I don`t have the recipe here for this one). I typically just serve with the 1st two. Slicing the steak thin allows it to cook much faster as well as allow the marinade permeate through the meat. Although the original recipe uses center cut beef tenderloin, I typically just grab a London Broil (nice and cheap).

Just so you know, this comes from "The Barbecue! Bible" by Steven Rachlen. EXCELLENT recipes for the grill.

Nicaraguan Steak
[hr]1 piece (1.5 lbs) steak
1 large bunch of Italian parsley leaves (stemmed) approx 2 cups
4 cloves of garlic peeled
1 cup olive oil
1/4 cup of red wine vinegar
3 tablespoons of water
1-1/2 tsp sea salt
1 tsp finely ground pepper

Cut the steak in thin slices lengthwise (hold knife parallel to cutboard). Get about 4 flat horizontal strips. Flatten slices by placing the meat in between 2 sheets of plastic wrap and pounding with the smooth side of a tenderizer (or just use a rolling pin). You are aiming for about 1/4 thick slices. Place steak in a non-reactive baking dish.

Make the chimichurri marinade: place the parsley and garlic in a food processor until finely chopped. Add the oil, vinegar, water, salt and pepper. You can add salt, pepper and vinegar to cater to your own taste. This should be highly seasoned. Set aside half of the sauce to serve with the dish. Place the rest on the meat and let it marinate for 30 minutes in the fridge. Make sure you turn it a few times.

Preheat the grill to high

Oil the grate, drain the beef and place on the grate. Cook it to taste (1 to 2 minutes per side for medium rare).

Serve with the sauces.

Nicaraguan Tomato Sauce
[hr]1/2 cup water
3 tablespoons distilled white vinegar
3 tablespoons of ketchup
3 ripe tomatoes peeled, seeded and finely chopped
2 thinly sliced medium onions
2 minced cloves of garlic
3 tablespoons of chopped parsley
1 or 2 seeded and diced jalepeno chiles
1 Bell Pepper
Salt and peper to taste

Add the vinegar and ketchup to a non-reactive saucepan and boil over medium heat.

Add the tomatoes, onion, bell pepper, garlic, parsley and chiles to the mix and simmer gently over low heat (5-10 minutes).

Add salt, pepper and vinegar to taste (highly seasoned). Serve or store for 3 days in fridge.

 

An easy way of tenderizing beef is to place the steak in a plastic bag with sliced onions (no you do not end up with an onion tasting steak) in the fridge for a couple hours.

 

Fart Dogs

2 Packages of Lil Smokies
2-3 Bottles of BBQ
Spice to flavor (I use Dave's Insanity Sauce)

Put BBQ sauce and spice in a crock pot, mix well, pour in Lil Smokies. Cover for 3-4 hours.

It is really good for football games with beer.

 

Ok im going to add one here also, maybe it will save you guys some $ ordering chinese takeout all the time. This is szechwan style chicken (similar to general tso*s) (2nd note, this is spicy, very)

1lb chicken breast
4tbsp cornflour &2tsp cornflower
1 tsp salt
1/2 tsp 5 spice powder (can be found in most stores) &1/4 tsp 5 spice powder
1/2 cup chicken stock
2tsp sugar
1tbsp soy sauce
1/2 tsp sesame oil
1tsp vinegar
2tsp chinese wine (or dry sherry)
pinch of black pepper
1tsp cold water
15 dried red chilies (seeded)
2 cloves garlic, fine chop
2tsp fine chop ginger (fresh if you can get it)
4 green onions



Cube chicken, mix together cornflower, 5 spice (first amounts listed), salt. Mix together and toss chicken, dust off chicken and set aside. Mix stock, sugar, soy, sesame oil, vinegar, wine, 5 spice, and pepper in small bowl. In another bowl mix cornflour and cold water.
heat up wok and some oil, fry chicken till brown (rec doing in batches). When done frying dump off all but 2tbsp of oil, add chilis, garlic and ginger, fry until ginger is golden. Add onions and stir for a moment, then add stock mixture and bring to boil. Re stir your cornflour and water to make smooth, then add to pan. You have to stir this constantly till it boils and thickens or it will clump. Once boiling again just add chicken back in, stir till chicken is coated good and heated back up.

Serve this with some white rice and you are golden. It may sound like a lot, but really once you have your spices out and ready, this takes like 5-10 minutes tops. Its really quite easy once you get used to making it a few times.