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The XN Grill & More

Macland Dec 2, 2011

  1. Macland

    Macland Titan Swapped / SAS'd Founding Member

    Messages:
    10,410
    Location:
    SW OK & formerly Eastern NM
    For those of us that cook a little post up your master pieces :D

    and share your recipes if you feel like it.
     
  2. Macland

    Macland Titan Swapped / SAS'd Founding Member

    Messages:
    10,410
    Location:
    SW OK & formerly Eastern NM
    So I tried this tonight and it didn't turn out pretty but it tastes damn good.

    Here's what it was supposed to look like.
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    Here's how it turned out.
    [​IMG]

    and here's the GREAT recipe. Sooooo easy. I added mozzarella cheese on the top for kicks and giggles.
     
  3. drbandkgb

    drbandkgb Titan Swapped / SAS'd Founding Member

    Messages:
    11,175
    I moved this to its own area...


    One of my Favs... Chicken Teriyaki wraps..
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    Pork loin
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    Last edited: Dec 2, 2011
  4. RATTFINK

    RATTFINK XN OG Admin. Founding Member

    Messages:
    8,495
    Location:
    Conroe, TX
    I like the before and after shots LMFAO!


    I can contest to the yummy goodness of the chicken Teriyaki wraps. Damn good :d
     
  5. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

    Messages:
    2,600
    Location:
    Houma, LA
    Corned beef brisket sandwich I made once.
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    Boudin egg rolls (Recipe)
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    Pecan pies I made for this past Thanksgiving (Recipe here; I used rum in one pie instead of bourbon)
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    Homemade chicken noodle soup
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    Enchiladas
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    It wouldn't be a bunch of food from south Louisiana without boiled crawfish!
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    [​IMG]
    Or jambalaya!
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  6. RATTFINK

    RATTFINK XN OG Admin. Founding Member

    Messages:
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    Location:
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    Man, I can say I've had J's Boudin egg rolls too... I must be living right. :D

    Crawfish is one of my favorite meals.

    The corned beef sammich looks amazing bro.
     
  7. TheFauxFox

    TheFauxFox Titan Swapped / SAS'd Founding Member

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    Those aren't eggrolls. You haven't lived until you've had my family's.
     
  8. Macland

    Macland Titan Swapped / SAS'd Founding Member

    Messages:
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    Location:
    SW OK & formerly Eastern NM
    Mmm I really want to have good jumbalaya someday.
     
  9. TheFauxFox

    TheFauxFox Titan Swapped / SAS'd Founding Member

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    Does putting Taco Bell fire sauce on a Domino's pineapple pizza count? :p

    I've got a secret recipe for BBQ ribs though. I would take a picture, but it looks no different from ribs anywhere else...
     
  10. Macland

    Macland Titan Swapped / SAS'd Founding Member

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    He's got the recipe for the McRib ;)
     
  11. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    Houma, LA
    I know they're not egg rolls. They're BOUDIN egg rolls. Superior to regular Chinese food egg rolls in every way.

    Just because your family's egg rolls are "better" doesn't mean that:
    A. mine aren't egg rolls. They quite clearly are.
    B. mine aren't good. They're damn good, and until you've tried them, I'll ask you not to insult me or my creation.
     
    Last edited: Dec 3, 2011
  12. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    I'll post up the recipe tomorrow.
     
  13. Macland

    Macland Titan Swapped / SAS'd Founding Member

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    You rock man. I'll add it to my list of "to tries"

    It may be a bit of a girly site, but www.pinterest.com has some awesome recipes. Well they are links to awesome recipes, but still kinda cool how they are brought together.
     
  14. RATTFINK

    RATTFINK XN OG Admin. Founding Member

    Messages:
    8,495
    Location:
    Conroe, TX
    J, your creation was a flavor explosion for my taste buds. The golden brown crunchy egg roll wrap, the creamy spice of the boudin, and the dipping saWce was great.
     
  15. TheFauxFox

    TheFauxFox Titan Swapped / SAS'd Founding Member

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    5,869
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    Tuscaloosa, AL
    It wasn't meant to be offensive. Just friendly competition. Sorry for the misunderstanding.
     
    AaronsX likes this.
  16. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

    Messages:
    2,600
    Location:
    Houma, LA
    My apologies, FauxFox. I shouldn't have snapped like that. In fact, in the mood I was in last night, I should not have even been communicating with people. Your comment was friendly and I just didn't read it that way, and that's my fault.

    Macland, here is the recipe for my jambalaya:

    Chicken & Sausage Jambalaya

    Seasoning mix:
    2 whole bay leaves
    1½ teaspoons salt
    1½ teaspoons white pepper
    1 teaspoon dried thyme leaves
    ½ teaspoon black pepper
    ¼ teaspoon sage


    Other ingredients:
    2 tablespoons unsalted butter
    ¾ pound chopped sausage , or about 2 cups (I like Hilshire Farms Polska Kielbasa for this; different sausages give the dish different attitudes. Be creative!)
    ¾ pound boneless chicken, cut into about bite-size chunks (again, about 2 cups)
    1 cup chopped onions
    1 cup chopped celery
    1 cup chopped green bell peppers
    1 table spoon minced garlic
    ½ cup canned tomato sauce
    1 cup peeled and diced tomatoes
    2½ cups of chicken or beef stock (original recipe calls for chicken stock, but I like the robustness of the beef stock better)
    1½ cups of uncooked rice

    Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 2-quart saucepan over high heat. Add the sausage and cook about 3 minutes, stirring frequently. Add the chicken and continue cooking until the chicken is brown, about 3-5 minutes, stirring frequently and scraping the bottom of the pan. Stir in the seasoning mix and a ½ cup each of the onions, celery, and bell peppers, and the garlic. Cook until vegetables get tender, stirring fairly constantly and scraping the pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining onions, celery, and bell peppers, and the diced tomatos. Remove from heat. Stir in the stock and the rice, mixing well. Transfer the mixture to an ungreased 8" x 8" baking pan (Pyrex is best). Bake uncovered in a 350ºF oven until rice is tender but still a bit crunchy, about 1 hour. Stir well and remove bay leaves; Let sit about 5 minutes before serving.


    Some notes: This is a modified version of Chef Paul Prudhomme's Chicken and Tasso Jambalaya recipe. Tasso is probably hard to find outside of south Louisiana, and to be honest, I like the sausage better. Chef Prudhomme's recipe also calls for 2 teaspoons of ground red pepper in the seasoning mix, but I've found a lot of people, including me, can't eat it with that much pepper in it. Even with half as much red pepper, it's extraordinarily spicy, so I leave it out entirely and let individuals add their own after serving. One last note: Nothing washes jambalaya down like an ice cold beer. Pair it with an amber ale or a nice lager. Enjoy!
     
  17. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    Man, I really apologize if my bad mood last night ran everyone out of this thread. Consider this a bump if not. :)
     
  18. Macland

    Macland Titan Swapped / SAS'd Founding Member

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    10,410
    Location:
    SW OK & formerly Eastern NM
    I guess I was tired enough to overlook your attitude lol. I had to go back and re-read it to even see it. Dude no sweat, you didn't run anybody outta here. If it would have been bad enough I would have moderated it.

    and I just read your recipe for the jambalaya and am very impressed. I can't wait to give it a shot. It's going to take me buying a new dish to do it though. And I'm gonna probably have to search for some bay leaves. And I like spicy so I'm gonna have to find some ground red pepper, not much though. I don't want to pay for it the next day. It's good burning in, not out :punch:
     
  19. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    I would suggest trying only 1 teaspoon of red pepper to start, if you're going to cook the jambalaya with it instead of sprinkling on afterwards. Also, bay leaves and red pepper should be very easy to find nationwide.
     
  20. Macland

    Macland Titan Swapped / SAS'd Founding Member

    Messages:
    10,410
    Location:
    SW OK & formerly Eastern NM
    Sounds good to me.

    I wanna say my wife had to substitute something for bay leaves the last time a recipe called for it. The towns we've lived in don't always fall into the category of completely civilized lol.
     
  21. Macland

    Macland Titan Swapped / SAS'd Founding Member

    Messages:
    10,410
    Location:
    SW OK & formerly Eastern NM
    Had this recipe tonight and it was awesome!
    It's out of the Pioneer Woman Cookbook.

    You'll need:
    1 large onion or 2 small/medium onions
    At least 1 stick of butter
    2 or 3 pounds of cube steak
    Seasoned salt, Lawry's, I used Tony Chachere's Creole seasoning
    Lemon pepper
    Black pepper
    Worcestershire sauce
    Tabasco sauce
    4 French or deli rolls, I used wheat bread and toasted it

    Slice onion--melt 1/4 stick butter in skillet over medium heat--add onion and stir occasionally til soft and lightly browned--remove onion and set aside--slice cube steak against the grain in 1/2" to 1" strips--season meat with dry seasonings--add 2 tbl spoons butter to skillet--turn heat to high and get pan hot--add enough meat to cover bottom--no stirring--let sit til browned--flip w/spatula--cook til browned *you'll be putting it back on the heat*--add remaining meat and repeat til all meat is cooked--return all meat and onions back to pan--mix in worcestershire sauce and tabasco to taste--the recipe calls for an additional 2 tbl spoons of butter but I skipped this step--simmer all over low heat for about 5 minutes or until cooked thoroughly--toast bread of choice and add meat to your bread--spoon a little juice on if you'd like *I did* I melted some mild cheddar cheese on my bread and used a small amount of roasted garlic & herb mayo that I had leftover from another sandwich I'd made.

    [​IMG]
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    [​IMG]
     
  22. Jmac289gt

    Jmac289gt Sliders Founding Member

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    Location:
    Dickinson, TX
    Subscribed cause I like to eat.
     
  23. civicjoe

    civicjoe lone wolf mod Super Moderator Founding Member

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    Location:
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    Ratt we want some schnitzel recipe man share that german love.
     
  24. Diadaga

    Diadaga Suspension Lift Lifetime Member

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    Ok so I didn't actually cook anything but these things were amazing so I gotta show em some love. I found a website called https://nuts.com and I ordered the dried strawberries. I just got them last night and I've already ate the little sample pack I ordered they were delicious. I do have to say though the word dried is an overstatement as far as the strawberries go. They still had plenty of moisture so its not like your chewing a rock, in all honesty they reminded of a warm gummy bear.
     
  25. TKDx00

    TKDx00 Lockers Installed Lifetime Member Founding Member

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    Started making the chicken marinade today for NXM. Should be done tomorrow then let it sit for a day in the fridge. Chicken will go in Tuesday for a 24 hr soak before packing it up.
     
  26. PaulKucz

    PaulKucz Bought an X

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    Location:
    Chicago, IL
    Boredom, the good kind, kicked in tonight, and I had some wild turkey thawed that I used for something else, so this is what happened. 9 hours into the smoke right now. Turkey Italian sausages with Apple wood for smoke.
    [​IMG]

    Sent from my SCH-I535 using Tapatalk 2
     
  27. jmnielsen

    jmnielsen Need Bigger Tires

    Messages:
    736
    Location:
    Lincoln, NE
    I don't have a picture right now, but Philly Egg Rolls.

    What you need:
    Sliced roast beef
    Cheese- I use swiss or pepperjack
    Eggroll wraps
    Onions, peppers, mushrooms, or whatever else you want to add.

    Chop up to roast beef to small pieces. Sautee the onions/peppers/etc in a decent sized pan. Toss in the roast beef to heat it up, and then mix in however much cheese you want to add. Get your fryer or pan with oil for cooking the egg rolls in warmed up. While it is warming up, scoop some of the Philly mix on to an egg roll wrap and wrap it up. Cook and enjoy!
     
  28. Macland

    Macland Titan Swapped / SAS'd Founding Member

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    That looks like your house is gonna smell great!
     
  29. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    Made an awesome roast last night to use in roast beef poboys. It was a new recipe that uses salad dressing mix packets as the seasoning for the roast, and I was skeptical, but I gave it a shot and I was really surprised at how good it came out. I'm going to link the recipe. It's for a pressure cooker, but you can easily adapt it to a slow cooker. Just sear the meat in a pan before adding it to the slow cooker. I'd also recommend cutting the amount of beef broth you add so the gravy is a little thicker, and add three tablespoons of Worcestershire instead of two.
    Also, if you're making it for poboys as I did, obviously you'd leave out the carrots and potatoes.

    Pressure cooker pot roast recipe
     
  30. TKDx00

    TKDx00 Lockers Installed Lifetime Member Founding Member

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    Anything new here?
     
  31. Fromfrontier2Xterra

    Fromfrontier2Xterra Titan Swapped / SAS'd Super Moderator

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    This guy loves to cook. Especially to grill.

    This one was just from this weekend. Salmon smoked and grilled on a hickory plank after being topped with just a little bit of soy and lime. Shrimp up top cooking in foil in a light butter/old bay concoction.

    Sent via my walkie talkie
     

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  32. Fromfrontier2Xterra

    Fromfrontier2Xterra Titan Swapped / SAS'd Super Moderator

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    Another extremely simple but great recipe is birch beer pulled pork. You can use either tenderloin or pork butt. I know people have their preference for which cut for pulled pork. But take that, 1-2 cans of birch beer depending on pounds of pig and slow cook in crock pot on low for 7.5-8 hours.

    Drain liquid and add your favorite BBQ sauce. Leave in crockpot on warm for 20 min to heat BBQ throughout the pork.

    Great to cook overnight for football games the next day.

    Sent via my walkie talkie
     
    Last edited: Aug 26, 2015
  33. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    That pulled pork sounds awesome. Thanks!
     
  34. J Everett

    J Everett Suspension Lift Supporting Member Founding Member

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    Last time I went camping I did this recipe in a cast iron dutch oven in the coals from a campfire. Best meal from the whole trip, and that included several smoked chickens and ribs.
     
  35. XTP_Dyer

    XTP_Dyer First Fill-Up (of many)

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    Homemade ice cream with two ingredients + whatever you want to add.

    I added mint Oreos and vanilla.
    [​IMG]
    [​IMG]

    Once you mix and it gets thick, just pop it in the freezer and 7+ hours later, you have super easy and rocking homemade ice cream.
     
  36. Fromfrontier2Xterra

    Fromfrontier2Xterra Titan Swapped / SAS'd Super Moderator

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    Just gonna leave this here.

    Sent via my walkie talkie
     

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