Fabo cookbook

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MtNemoMopar

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Ok, all you backyard BBQers, and Mr Moms out there. After reading threads on chili, and brisket, and wings, etc, my wife, Kim, thought it would be a great idea to compile all of the members recipes on here, and then maybe we can build a FABO cookbook, that we could all order, and maybe even sell at shows. If we get enough recipes, I'll design a cover, and edit them into a book. Maybe Joey could make a nice little sum to help with this site?
Remember, everything from homemade mac&cheese to easy apple pies.
Damn, I gotta go eat now:tonqe:
Let me know what you think guys.
 
that would be awesome!

we could have a FABO Mopar caravan to your house

for a potluck BBQ this summer
 
First recipe-homemade perogies

mash five lbs of potatoes, then add OLD cheddar cheese(the more the merrier).
Set aside to cool. Ingrediants- 5lbs potatoes
old cheddar
2 cups flour
1 tsp salt
1 tbp oil
1 egg
Put flour in a bowl.
Put egg,and oil in a measuring cup, and beat. Add warm water until it measures 1 cup, then mix with flour.
Knead for ten minutes, adding more flour if needed. Dough should be firm, but sticky.
Roll out, and cut in circles(we use a drinking glass, or coffee cup.
Fill each circle with about a teaspoon of potatoe,then fold over, and pinch edges. Make sure edges stick together well.
Place in boiling water until they appear ready, or when they float.
Place in serving dish with butter, fried onions, bacon, or whatever
you like.
If you try these, you will never eat store bought ones again.
 
Great Craig!!
Lets get some of you southern boys putting down your BBQ secrets. I've had your sauces before, and you guys grill the best!!
When this is done, I hope to put your screen names, and a pic of your ride with your recipe.(even if they are not finished)
 
MtNemoMopar said:
Great Craig!!
Lets get some of you southern boys putting down your BBQ secrets. I've had your sauces before, and you guys grill the best!!
When this is done, I hope to put your screen names, and a pic of your ride with your recipe.(even if they are not finished)
Click to expand...
O.K. This one comes to mind.. Ribs....Take a fresh set of nice ribs and have the BBQ very hot,do both sides for about 1 minute per side,just to sear both sides. Then take them off, sprinkle with steak spice etc, cut into smaller sections and cover them in BBQ sauce(lots) wrapped in tin foil. Turn the heat down to low, top rack. Let those Babies cook for 3 hours on low! You will be in your glory when you taste them! P.S. Don't forget to drink several beers during this whole process! lol..Forgot to mention I love this site!!
 
Here's a easy one I learned while out halibut fishing on a charter boat.

Mix 1 cup of mayo 1/4 cup sour cream 1 cup of shredded cheddar cheese 1/4 cup of diced onions and a 1/2 cup of diced green pepper. spread on a piece of halibut bake at 425 till the fish flakes apart. Around 45 min for 2 lbs. of halibut.
Serve with rice or pasta.
 
Rob's Five Bean Redneck Chili:

1 pound extra lean ground beef
1 pound tube Jimmy Dean regular pork sausage
1 can chili beans
1 can black beans
1 can Texas or Ranch beans....same thing
1 can pinto beans
1 can kidney beans..light or dark
1 large can diced chilis and tomatoes
1 large can petite diced tomatoes
2 large cans tomato sauce
4 packs Mcormick LOW SODIUM taco seasoning
About 2 TBSP italian seasoning
About 2 TBSP minced onions

Notice I use CANNED stuff. I do this because produce nowadays ain't what it used to be. Canned is always more consistant.

In a LARGE pot, mix all above ingredients. DO NOT strain juice off beans. Add only three packs of the taco seasoning to start. You might not need the fourth depending on your taste. Once mixed, brown the meat and sausage. Strain any grease. Long as you used extra lean beef there won't be much, if any. Once browned, mix meat and sausage in with the chili mixins and put on burner until it lightly simmers. Let it simmer for about two hours on about as low as it will keep simmerin and serve. This recipe makes a lot of chili so invite some friends over.
 
Great guys.
Keep em coming. I'd like as many members as possible, but I may do double recipes if you have more than one good one.
Rob, you made me hungry again...
 
Here's my recipe for cornbread...my mom's really

Somebody else bring the beans8-[


Tony’s Golden Brown Cornbread

pre heat oven to 475 degrees

pre heat 10" cast iron skillet with small amount of shortening

pour 2 cups of Aunt Jemima self rising white corn meal in bowl

pour 1 cup of self rising flour into bowl and stir

now add 1 egg and stir

now add 1 cup of buttermilk and stir

now add 1 cup of water and stir

now add another ¾ cup of water and stir

now stir and stir and stir to get rid of lumps

pour into pre heated skillet

put in oven on middle shelf

in gas stoves bake for 30 minutes

in electric you might go 23 minutes...keep checking...don't burn

Enjoy,
Tony
 
great idea, can I just punt to AB
I like both these recipes

pork ribs
[ame="http://www.youtube.com/watch?v=KQRC7NeQMcY&feature=related"]YouTube - Good Eats S2E13P1: Pork Fiction[/ame]

tender loin
[ame="http://www.youtube.com/watch?v=jKMJMS9k9xo"]YouTube - Good Eats Season 9 Ep17 (1/2)[/ame]
 
5lbs of un-cooked pork shoulder (must have bone in adds flavor and helps it cook)
Use your favorite rub mine is as follows
2 tbls brown sugar
2 tbls white sugar
2 tbls salt
2 tbls black pepper
2 tbls cayanne pepper
2 tbls cumin
4 tbls paparika
mix well and use this as your dry rub will keep a couple of months in an air tight container
Rub pork shoulder with yellow mustard and the dry rub you just made
wrap container with plastic wrap and let set overnight in the fridge.
I built a UDS a couple of years ago and I use mesquite lump coal and some hickory chucks
i fire this thing up early in the morning and let the meat cook for about 8 hours or untill i have an internal temp of about 190 pull from smoker wrap in foil stuff in a dry cooler for about an hour open and serve on your favorite bread or roll
It will pull apart with a couple af forks and melt in your mouth (add barbque sauce to taste if you like)
 

Attachments

Rob's Redneck Barbeque:

One LARGE bone in Boston Butt. BONE IN is important. Don't wuss out here.
4 Kraft large hickory barbeque sauce
1 small bottle Heinz 57 sauce
1 pint Southern Comfort

Smoke butt in smoker ALL DAY.
While that is smokin, in a LARGE crock pot mix the 4 barbeque sauces, half the bottle of Heinz 57, half the pint of Southern Comfort. You know what to do with the other half. Add about 2 TBSP mustard. Add brown sugar to your liking. I usually add a good bit. Turn crock pot on HIGH. Remove butt after at least 6 hours. Place in the sauce in the crock pot and cook until the meat is literally fallin off the bone. That means it's done. Remove and pull meat apart. save enough sauce for dippin or pourin over barbeque and serve. Again, invite some friends over cause you're fixin to have a buttload of butt.
 
need,french rolls,hamburger,mushrooms,purple onion,au jue juice
saute onions mushrooms in au jue set aside,make patties kinda thick bbq them place burger on roll swiss cheese mushroom onion mixture ,d
ip in juice as you eat.french dip style.
 
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