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Holidays warm up - need recipes please
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Thu Sep 30 10 10:26 pm    Post subject: Reply with quote

Big Ron wrote:
Geronimo wrote:
TEXAS ROADHOUSE GREEN BEANS


Ingredients:
2 (16 ounce) cans of green beans, drained
2 cups water
1 TBSP sugar
1/2 tsp pepper
4 ounces bacon, diced and raw (I used about 5 strips)
4 ounces onion
Directions:
Drain green beans and set aside.
Mix water, sugar and pepper until well incorporated. Set aside.
Preheat your cooking pan to medium high heat.
Dice the raw bacon into equal size pieces and throw them in your pan. Continually stir to keep baking from burning.
Once bacon is cooked, add the onions and cook until they are tender.
Now that the onions are tender mix with other ingredients
Stir the mixture until incorporated. Foil and place on smoker
Simmer until ready to serve. (I usually simmer 3-4 hrs)

These were AWESOME! In fact, the longer they simmered the more it seemed to resemble the amazing flavors that I have found at Texas Roadhouse. The bacon gives them a little salty smoky flavor and the sugar is just enough so that you know it's there. Serve them up using a ladel or non-slotted spoon so you can enjoy the broth with them.

Note: If you are using #10 cans of beans, triple the other ingredients.
I use 2 lbs of bacon for every can (#10 size) of beans and half of a large onion.



Your recipe is missing ham base, and it is white pepper. I was a regional corporate training coordinator maaaany moons ago Smile


Ham base huh???? I do have some of that I will have to try it out....how much you thinking about???

And I do have white pepper so I will make that switch over as well....Thanks
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kingofcool
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PostPosted: Sat Oct 02 10 7:14 pm    Post subject: Reply with quote

For my bottom round roast I'm a little unsure which way to slice it. Below is pretty much what mine looks like. I'm guessing the grain runs length wise on the whole roast so therefore, to explain it best, I'm going to be making big slices. In other words, the part that's looking at you now, would be a slice. Make sense?

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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Sat Oct 02 10 7:54 pm    Post subject: Reply with quote

Big Ron, how much ham base per #10 can? Can you give me a start point?
Thanks
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tiznutbrnt
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Joined: 12 Aug 2010
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Location: Wisconsin

PostPosted: Sat Oct 02 10 7:56 pm    Post subject: Reply with quote

COOL...
Cut across the grain NOT with it.

Think of the meat as being wood. If you cut the wood with the grain it is harder to break, than if you cut it 90 of the grain.

Thats if you want it MORE tender.

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kingofcool
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PostPosted: Sat Oct 02 10 9:17 pm    Post subject: Reply with quote

I realize that just can't figure out 1) which way the grain runs for some reason and 2) where this cut specifically comes from in the rump roast in order to determine which way the grain runs.
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tiznutbrnt
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PostPosted: Sat Oct 02 10 9:22 pm    Post subject: Reply with quote

kingofcool wrote:




Look at the fat and what way it is running. To me if you slice it as you see it that would be correct..
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kingofcool
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PostPosted: Sun Oct 03 10 12:10 am    Post subject: Reply with quote

That's what I'm thinking. Thanks!
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Rojellio Es Caliente
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Joined: 15 Aug 2008
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PostPosted: Mon Oct 04 10 3:06 am    Post subject: Reply with quote

kingofcool wrote:
For my bottom round roast I'm a little unsure which way to slice it.


This.....



Should look like this after slicing ....



Different cut of meat... but you get the idea. Bear Claws... if you have a set are better the the "2 pronged forky holder thingie" IMHO.


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eccho108
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Joined: 08 Mar 2009
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PostPosted: Mon Oct 04 10 6:36 am    Post subject: Reply with quote

tiznutbrnt wrote:
CAN'S ??? WHAT ???

Don't they make fresh frozen there ??

Not only more healthy but they have more texture and SNAP..

WOW EVEN..


More healthy!!! Shocked You must have missed the part about 2POUNDS of bacon per can of beans. Three little cans of beans and six pounds of bacon, is it just me or does that seem a little over the top to anyone else?
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Big Ron
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PostPosted: Mon Oct 04 10 8:32 am    Post subject: Reply with quote

Jarhead wrote:
Big Ron, how much ham base per #10 can? Can you give me a start point?
Thanks

It's been almost 7 years, but I thik it was 16 oz of ham base per 3 #10 cans
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Soapm
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PostPosted: Mon Oct 04 10 8:41 am    Post subject: Reply with quote

eccho108 wrote:
... is it just me or does that seem a little over the top to anyone else?


Only if you're having bacon with your beans... But as long as your having a few beans with your bacon then the ratio sounds about right... Cool
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k.c.hawg
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PostPosted: Mon Oct 04 10 9:14 pm    Post subject: Reply with quote

I've got a green bean recipe that I use when having holiday meals or formal dinners that really makes for nice presentaion. Good with turkey and dressing....prime rib meals....stuffed loins.




Start by steaming fresh green beans...but don't oversteam...leave them firm....and hit them with cold water to stop the cooking process. Take approx 7 green beans and wrap in a 1/2 stip of bacon. Lay bundles in 9x13 oven proof dish. In a sauce pan melt a stick of butter....add in 3/4 cup of brown sugar....3/4 tsp of garlic powder...1/2 tsp worcestershire sauce...a couple of twists of the balck pepper grinder. Heat til mixed well. Spoon sauce over the green bean bundles....cover dish with foil and bake 20 min at 350....remove foil and return to oven and bake until bacon browns.
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