Page 1 of 3 123 LastLast
Results 1 to 15 of 34

Thread: The Official Merb Recipes thread

  1. #1
    Veteran of Misadventures
    Join Date
    Jul 2003

    The New Recipe Thread

    Forget about Baton Rouge, the best barbecued pulled pork you will ever have comes from my own personal recipe. In order to make this, you will need a Crockpot (known as a "slow cooker" in Canada).

    EagerBeaver's Crockpot Barbecued Pulled Pork


    2.5 - 3 pound fresh boneless pork tenderloin
    1 medium sized onion, sliced
    4-5 garlic cloves, sliced
    1 can chicken broth (14-16 oz)
    1/2-3/4 bottle Sweet Baby Ray's Barbecue Sauce (hot and spicy variety)
    Dash Emeril's Red Pepper Sauce
    Salt to taste
    6-8 tbsp Olive Oil
    6-8 Kaiser Rolls
    Side of cole slaw

    Cut pork tenderloin into 6 equal sized chunks and brown them in olive oil for about 10 minutes on medium high heat. Remove browned pork, place on oil absorbent napkins and set aside.

    Place sliced onion and garlic cloves and chicken broth on the bottom of the crockpot (at least some of the chicken broth should be reserved to moisten the meat, if necessary, later in the cooking process). Place browned pork chunks on top of garlic and onions.

    Cook in crockpot on high for 4 hours. Turn down to low for another 2 hours. At the 6 hour mark, remove the pork from the crockpot. Remove and discard the onions and garlic, but reserve some of the cooked broth, as noted above.

    Return pork to crockpot and take it apart with a fork. It should come apart fairly easily; if you add some of the broth the meat will moisten and come apart more easily. Add one half to three quarters bottle of the Sweet Baby Ray's Barbecue Sauce (I tend to use less sauce and add to the sandwich later if needed). Add salt to taste, and vigorously stir the meat in crockpot. Cook on low another 2 hours. Serve on Kaiser Rolls, with cole slaw on side or on sandwich as desired. For an extra kick, splash on the Emeril's red pepper sauce.

    This recipe whips ass on Bullock's or any other pulled pork I have ever had. I probably should patent it but instead I am putting it out on MERB for all to use, free of charge. Enjoy!

  2. #2
    Hey EB:

    Any Recipe under 30 mins???

  3. #3
    Just another fool
    Join Date
    Dec 2006
    On a big ROCK

    10 minute burger

    I have a great recipe for a burger

    1. Grab your wallet
    2. Warm up car until 21-23 degrees in cabin
    3. Drive said car to local burger joint
    4. Order burger through big metalic talking box
    5. Pay for burger
    6. Return home
    7. Enjoy the burger

    I know I should change my nick to chef2
    Wise men speak because they have something to say; Fools because they have to say something.

  4. #4
    Quote Originally Posted by dirtierasigetolder
    I know I should change my nick to chef2
    You think, maybe, they'll let you cook at your local burger joint ?

  5. #5
    I am me, too!
    Join Date
    Mar 2004
    If only I knew...
    Hey Dirty! It's -20C here! In 10 minutes, the car won't even start to warm up! Your recipe is no good!!

  6. #6

    Ribs Recipe

    I make the best ribs in town
    This recipe serve 6-8 people

    4 x 5 lb. pork back ribs
    2 x bay leaves
    2 x onions, sliced
    2 tbsp black peppercorns
    6 x cloves garlic, smashed
    1/2 bunch each of fresh rosemary, thyme (whatever is handy)
    3 x bottles of beer (your choice)

    Trim fat from ribs. Cut the ribs into 2 portions.
    Place onion slices on bottom of ovenproof dish. Place ribs on top of onion slices and sprinkle remaining herbs and spices.
    Pour beer over the ribs and cover with foil. Marinate in refrigerator for 4 hours.
    Poke a few holes in the foil and place in oven preheated to 325 for 60 – 90 minutes.

    Remove the ribs from the dish, let them cool.
    Place ribs, bone side down, on the grill, directly over medium heat. Grill for 10 minutes and in the last 2 minutes slather some bbq sauce on them( I prefer using Bullseye bbq sauce)

    Remove the ribs from the dish, let them cool.
    Place ribs, bone side down on an oven dish, put in a preheated 375 oven and cook for 10 minutes. Also in the last 2 minutes slather some bbq sauce.


  7. #7
    Join Date
    Mar 2006

    What a coincidence!

    Here we are talking "pulled porK" and I get an e-mail from my brother showing off a website he just set up for 'Esquire' magazine.

    One of the feature articles is about recipes for guys. Including, of course, the Pulled Pork Sandwich! Check it out; it's interesting because this calls for a different cut of pork other than tenderloin or rib meat.

    I also like how this one uses apple juice where my own version I use O.J.

    "Michael Mina's Pulled-Pork Sandwich"

    Serves: 6 to 8
    Prep time: 5 minutes
    Seasoning time: at least 1 hour
    Cooking time: 5 1/2 hours

    1/4 cup dark brown sugar, lightly packed
    2 tbsp kosher or coarse salt
    2 tbsp paprika
    1 tbsp ground black pepper
    1/2 tbsp ground coriander
    1/2 tsp dry mustard (found in spice section)
    1/2 tsp onion powder
    1 boneless pork butt, about 3 pounds
    1 1/2 cups apple juice
    1/2 cup water
    1 package plain soft white rolls or other bread
    Tip: You can buy bone-in or boneless pork butts. Both have their benefits: Cooking bone-in will contribute some flavor (and increase the cooking time slightly). But if you have your butcher take out the bone, you can rub the spice mix into the incisions where the bone was removed-- a great way to get the flavor deep inside the meat.

    To make: Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator for as long as you have time for (as little as 1 hour or up to overnight). Preheat oven to 300 degrees. Lay pork on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours. Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.

    Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. While still warm, shred pork into small pieces using 2 forks or 10 fingers. Transfer to bowl for serving, or cover and refrigerate for up to 2 days. To reheat, just transfer to shallow baking dish, bring to room temperature, and place in preheated 350 degree oven for 15 minutes.

    Tip: If the pan drippings aren't burned, discard fat and mix drippings back into the pulled pork, which will make it even more moist and flavorful.

    Esquire's note: We used a roasting pan that wasn't much bigger than the meat itself, so the drippings didn't spread out and burn.

    To serve: Sandwich between rolls and partner with classic barbecue side dishes like bourbon-baked beans or jalapeno creamed corn. Esquire's note: We ended up with six sandwiches.

    Michael Mina is the chef and owner of Michael Mina in San Francisco and Stripsteak in Las Vegas and is the coauthor of Michael Mina: The Cookbook.
    - Incognito_NYC

  8. #8

    Vegetarian Chili

    With this recipe you won't even miss the meat at all. I make mine a bit more spicy than most people. Serve this with a Chimay and you can't go wrong! This takes about 30 minutes to prepare, but it is better if you start it in the morning, and just add the zucchini when you are ready to serve it. It also works well in a slow cooker

    1 tbsp of olive oil
    3 cloves of garlic (minced)
    a nice hunk of ginger (minced)
    1 spanish onion (chopped)
    1 tin of red kidney beans (or your preferred beans)
    2 tsp of cumin
    1 Jalapeno pepper (minced)
    1 scotch bonnet or habenero pepper (if you like it hot) (minced or you can put one if whole and remove it later on)
    1 lbs of mushrooms (crudely chopped - I use a mixture of different kinds of mushrooms for this, but there is no need to get too fancy since this is really too strong a mixture to appreciate the delicate flavours of some mushrooms)
    1 large tin of diced tomatoes (drain a bit of the juice if you like your chilli thicker)
    2 large carrots (sliced)
    2 large stalks of celery (chopped)
    2 thick zucchinis (sliced)

    Salt and pepper to taste

    Sour cream or grated strong cheddar cheese for topping.

    Heat up the olive oil at medium heat in the bottom of a large sauce pan (I usually double this recipe so I use a mother large one) and add the garlic, ginger and onion. Once the onions are tender, and add the kidney beans, cumin, and peppers and let that cook up for a good 5 minutes... you should probably turn on the fan if you are using the stronger peppers because if you are doing this right, your eyes will start to stink a bit.

    After the mixture has mingled a bit, add in your mushrooms, coating them with the fiery mixture you have created. After a few minutes more, add in your tomatoes and turn up the heat. Once the tomato sauce starts to pop a bit, add in your chopped carrots and celery. Turn down the heat to just above simmering (not boiling) and let that stew out for a good 10 minutes. Check the heat and you were planning to remove the hotter pepper, now would probably be a good time.

    Then turn down the heat to low (you can keep this on all day) and about 5 minutes before you are ready to serve this, add in the zucchini. The zucchini is best if it is still crunchy or after it has stewed for many hours.

    To serve, top with a bit of sour cream, or some grated old cheddar cheese - yummy! I always have this with a chimay... it compliments this chili perfectly.

    Last edited by Just-ass-weet; 12-28-2007 at 03:54 PM.

  9. #9
    Non, rien de rien...
    Join Date
    Jul 2003
    New England, USA
    You guys can cook!? Geez... And I thought this forum was all about metting and hooking up babes and nothing more. :-)

  10. #10
    Quote Originally Posted by jackyo8193
    You guys can cook!? Geez... And I thought this forum was all about metting and hooking up babes and nothing more. :-)
    We can cook for the girls too. How about that for a surprise??

    The truth is, guys from the new generation do as much cooking as the ladies, and good stuff too!!

  11. #11

    You want simple!

    Hey Roland, You want simple: Not quite as artistic as the recipes above but try this:

    Cut ribs into portions that will fit relatively flat into your slow cooker. Pour your favourite BBQ sauce (I like President's Choice Extra Spicy) liberally over the top and let it go for six hours minimum. Check with a fork to see they still have some integrity. Sear on the BBQ and candy with more of the same sauce. Excellent!

    Now this kind of "I could train a chimpanzee to do this" may be pooh poohed by the professionals here but you asked for simplicity.
    Last edited by Regular Guy; 12-30-2007 at 10:55 AM.
    Confucius say: Man who take woman into house on side of hill - not on level.

  12. #12

    Fisherman's Stew (For a change of pace)

    Now to get a bit more serious: Tried this one out on the guys on the last fishing trip. Works well as the "cioppino" (stew medium) can be prepared ahead and brought with you. The final touches as described you can do in a large pot on just about any portable cooking rig (I have a large outfitters stove). Naturally I substituted fresh caught walleye for the fish portion. The shellfish ingredients were brought frozen. Also for ambience I actually added clams on the half shell into the stew. (made sure the guys were sober when dining). They loved it. Works well at home. Serve with sourdough bread.

    Fisherman's Stew

    1 large can (28 ounces) crushed tomatoes with juice
    1 can (8 ounces) tomato sauce
    1/2 cup chopped onion
    1 cup dry white wine
    1/3 cup olive oil
    3 cloves garlic, minced
    1/2 cup parsley, chopped
    1 green pepper, chopped
    1 hot pepper (optional), chopped
    salt and pepper, to taste
    1 teaspoon thyme
    2 teaspoons basil
    1 teaspoon oregano
    1/2 teaspoon paprika
    1/2 teaspoon cayenne pepper
    water, if desired*
    1 deboned (important) and cubed fillet of seabass, cod or other whitefish
    1 doz. prawns
    1 doz. scallops
    1 doz. mussels
    1 doz. clams (can use canned)
    Place all ingredients in slow cooker except seafood. Cover and cook 6 to 8 hours on low.
    About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally (but gently).
    Last edited by Regular Guy; 12-30-2007 at 12:44 PM.
    Confucius say: Man who take woman into house on side of hill - not on level.

  13. #13

    Chinese Pickerel

    Quote Originally Posted by Roland
    ...........c'mon chef...put up something simple...
    Okay Roland, here's a simple one, but not to be tried by anyone who has ten thumbs, as you can set the kitchen on fire.

    Get a whole pickerel (walleye) with the head on, but cleaned (I allow about a pound per person). Stuff some green onions and ginger into the cavity and put it into a fumet (steamer). Cover with more green onions and ginger. Steam till it flakes easily. Transfer to a serving dish and pour about 1/4 cup soy sauce all over. Then pour about a cup of very hot peanut oil all over (stand well back as it splatters). Note: the peanut oil has to be heated very carefully in a small, STABLE, saucepan. DO NOT drop the oil onto a hot stove top, whatever you do.

    Serve with hot rice; really delicious.

    Addendum: You may want to use a bit more soy sauce and a little less peanut oil. I'm just guessing at quantities as I never measure the stuff. I took it for granted in the recipe that anyone making it will also use some salt and pepper on the fish.
    Last edited by chef; 12-31-2007 at 12:19 PM.

  14. #14
    Quote Originally Posted by Regular Guy
    ............ Serve with sourdough bread.

    Fisherman's Stew

    I usually serve that with rouille, which is simple to make: broil a red pepper until the skin is blistered and burned all over. Put into a paper bag to steam. Then remove the skin, seed it, and throw it into a food processor with a garlic clove and some mayonnaise. Blend to a puree.

    BTW I would deviate from the recipe somewhat as I hate hot peppers, green peppers, and sourdough bread. So, I would use red peppers and a white baguette. Toast the baguette and slather it with the rouille.

  15. #15
    Quote Originally Posted by Roland
    ...will dial 911 before pouring the oil on the stove..
    I was dead serious about that comment as the wife of a friend of mine set fire to her kitchen with hot oil. They should never let women into the kitchen !!!

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts