Bad idea to read it before dinner though.
We are having a nice pork roast that I get to try my new Spyderco kitchen knife on. Pork roasts are a really great meal and makes great sandwiches.

so it is not "MY" recipt, but it is way good, it takes a while to make(viedogames and The Yard help time pass)

I just finnished this great Honey Wheat bread, hot out of the oven with a generous slab of butter melting on it.

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour


DIRECTIONS
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

and my home smells good too.

Great that the thread has started again! WD, It must have been a brisket night as my wife made crock pot brisket today as well. We started by going to the new Cabelas store that they opened this past Friday while it cooked.

I will have to try your recipe as well.

it came out pretty darn good bro, only thing was for it's size, we only smoked it like 8 hours, so we finished it off in the dutch oven to make it more tender, but the taste and the dry marinade came out great! It was so moist and juicy!

Today's lunch:
Free range chicken breasts, 2 of em.
Broiled with oregano, cayenne(?) pepper, garlic, salt, thyme on top.
I onlu broil them for 12 minutes, as I like the chicken moist, not dried out.

2 portuguese rolls, toasted til crispy, then converted into garlic bread with butter and garlic powder. Toasted a second time for 1 minute to melt everything real good.

Put the chicken on the bread, add a little bit of mayo, and, a lunch fit for the chicken king himself!

To drink: Iced coffee, made with real milk (no skim for me), and a bit of condensed milk for flavor.

just sending this back up so it doesn't get neglected, need some more recipes please. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Here's an easy one I make for football games
Queso Fundido (we like to call it Wolf Dip)
2 lbs queso cheese, grated
1 lb choritzo
1/4 cup chopped onion
pat of butter
dip chips of your choice

Cook onion in butter on med-low heat. Once onions are translucent, add choritzo, and turn up heat to med/med-high. Once the meat has cooked, add grated cheese and stir constantly until melted.


We sometimes add salsa, too (maybe a 1/4 to 1/2 cup), at the end.
Oh so good....
<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Well I guess I will add one of my favs.
Stansbrew and CHILI
Crock pot is easy or on the stove (you just have to stir more)
Canned chili beans 2 cans
Pinto beans 1 can
Black beans 1 can
Fresh chopped tomatoes 4 medium
1/2 fresh apple chopped into small chunks
2 or 3 fine chopped chili peppers or jalapeno
1 pound of burger fried with 1 white onion, mix in fresh garlic and hot sauce Tapatio'
1 pound of cryspy fried BACON, big thick chunks

Add all of your ingridents together in your crock pot turn on high, stir in your cooked bacon, cooked burger, and add in 1/2 bottle of Sweet Baby Rays BBQ sauce and chili powder to taste for spice!!
Now for the secret spice............
OK don't tell anyone..........
Get a small bowl add 1/4 cup of brown sugar and (my personal fav) Cognac Courvoisier another 1/4 cup mix togather and stir in to your chili.
Simmer your chili for 2 or 3 hours and serve with fresh corn bread and a good home brew!

"Candied Sweet Potatoes!"

1-lg (tall 50+oz) can yams(drained) or cut up sweet potatoes
1-reg size container honey (like the plastic bear container)
1-stick of butter (cut up in pieces and spread on top)
2 tbs brown sugar (sprinkled all over)

bake 350+ with the rest (even longer,over 2 hr for best flavor)until turning dark brown(if you forget and burn it, it's still great! I dare you to try it!)

HUNKY BACON

My maternal grandparents came to America from what is now Slovakia. I grew up eating what my mother learned to cook from her mother. One thing she made was called Hunky Bacon. That name is no longer Politically Correct, but then neither am I. The over sensitive can call it Gypsy Bacon, which is just as authentic.

It’s best made with Hungarian bacon, which is paprika cured and double smoked. If you live near a city that still has ethnic neighborhoods you can probably find it in local markets. You may be able to score it on line. If you can’t, use cured slab bacon.

We always made hunky bacon when we went camping. It's inherently a slow process, taking far more time for the cooking than the eating. This is for sitting around the campfire at day’s end. Talking, telling stories, reminiscing, and slowly cooking your snack. I've seen old photos of a Hungarian herdsman in traditional costume. He was squatting before a fire, bread in hand, toasting a chunk of bacon over the flames. No time clock for him.

Here’s the procedure. Cut a thick slice of sturdy rye bread. Thin slice an onion, or fine dice it. Spread onion to taste on your slice of bread. Don't be niggard. Cut a piece of bacon, about one half by three inches. Leave the rind intact. Slice through the meat almost down to the rind, say every three eighth inches. Poke a sharpened stick or toasting fork through the bacon, as though you were going to roast a marshmallow. If the rind is tough, you may have to pierce it with a knife first. Hold the bacon in the fire. If you keep the right distance, the fat will begin to melt but the bacon won't ignite. If the bacon does start to burn, blow the fire out and continue. A little char will add to the flavor. The rind side of the bacon will curl, and the cut edge will spread out like a cockscomb as the bacon toasts.

Your bread can be sitting on a log, toasting as you work. Or you can hold it in your hand, toasting bread and hand both. Keep touching the bacon to your bread. Each time, you wick off some of the melted bacon grease, flavoring bread and onion both. Continue until the bacon is well smoked and rendered. You want it at least slightly crisped. Do not hurry the process, the slow cooking should be savored as much as the eating.

Finally everything is ready. If you are fastidious, dice the bacon and spread it on the bread in an open faced sandwich. Or drop the bacon onto the bread and fold bread and onion around the meat in a causal sandwich. The manly can take a bite of bread, a nibble of the bacon, and chew them together. To really be traditional, clear your palate occasionally with a shot of Slivovitz. Bourbon will do in a pinch, or even Scotch.

Once you finish, grab more bread, onion, and bacon. Repeat the process. Continue until fire, conversation, ingredients, appetite, or wakefulness is exhausted. Whichever comes first.

Scrap Yard Brunswick Stew: from Brunswick, Georgia

1. Shoot 6 to 8 squirrels in the head with a .22 rifle. Shotgun pellets are too hard to remove and you never get them all.

2. Skin them with a good sharp SS4 or YKLE and quarter them.

3. Chop their heads off on a stump with the Dog Father.

4. Cook the squirrels with a little water in a pressure cooker for 15-20 minutes. Debone when cool and save the broth.

5. Follow your favorite Brunswick stew recipe or get one on line, using only squirrel meat and the Squirrel broth. The meat will hold together and have more flavor than the mixture of chicken, beef, and pork that some fake Brunswick stew recipes use. It was originally a small game stew anyway.

Enjoy!