As some people know not only do we love our trucks
and love to get together and eat, here is a place for
you to post your favorite recipes. On the grill, smoker,
oven, or campfire tell us about it.

Here is one I just got from Jr that sounds yummy.

1 cup maple syrup
1 cup orange juice
1 cup ginger ale
1/2 cup brown sugar
1/2 cup honey
1 (10 ounce ) jar maraschino cherries halved
1 (12 pound)fully cooked ham
1 (15.25 ounce)can pineapple slices in juice,drained
1 box wooden toothpicks
heat oven to 350
mix syrup orange juice gingerale brown sugar and honey together-stir in some juice from cherries
score ham-about 1/4 deep
place ham in oven bag-and pour juices over it
place pineapple rings-with cherries inside each one-and secure with tooth picks-place a few slits in top of bag
bake for 2 hours or until ham interior temp reaches 160 degrees
remove ham from bag and let set for 10 minutes before carving!!!
then eat!!!!!!!

 

Honey Bourbon Pork Tenderloin

3 12-ounce pork tenderloins
1 cup water
1/2 cup onion, chopped
1/2 cup lemon juice
1/2 cup bourbon
1/4 cup honey
1/4 cup soy sauce
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon gingerroot, minced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Combine onion, lemon juice, bourbon, honey, soy sauce, ginger, garlic and olive oil. Mix well. Place tenderloins in a resealable bag and pour marinade over. Seal and turn to coat. Let sit for 30 minutes. Preheat grill. Remove tenderloins from marinade and pour marinade into a saucepan. Season pork with salt and pepper and grill over a low fire for about 30 minutes or until done. Meanwhile add water and flour to marinade and bring to a boil. Reduce heat and simmer until thickened. When the tenderloin is done remove from grill and cut into 1/2 inch slices. Serve with sauce poured over top.

 

take a precooked and sliced ham and place it in a large pot and pour enough root beer to cover the ham and boil for one and half - two hours, replenish evaporated root beer every half hour
very good!!!!!

 

lasagna-mmm good!!!
ingredients

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese






DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

 

hey Bud I'm posting this for you

 

That ones for Bud I can tell, but what's with the "wash in several waters"
in the 1st part of the directions.
Good Boy by the way. Thank you

 

hey i actually found that on photo bucket and had to post it for Bud

 

Penny would kill me!!! It does sound interesting tho....

 

don't tell her-just say it's chicken slick

 

PURELY COINCIDENTAL, I am cooking that same thing right now, same recipe and everything................ seems squirrel and rabbit season are far from over, hehehehehehehehehehe, that lil Remington 597 .22 has been a lil busy lately

 

It's that time of year again for cookin and eatin
good food. Anybody have any new recipes?

 

hey dave i'll start checking the recipes again

 

Did this one last Sunday. based off of a Martha Dean receipt with my own twist.

Roasted Pork Loin with Herb Crust

6 - 8lb port loin (Sam's Club seem to always have these)
1/4 cup peanut oil
1/4 cup olive oil
5 tb spoons dry rosemary
5 tb spoons dry thyme
3 tb spoons large cracked pepper
3 tb spoons kosher salt
12-15 cloves of chopped garlic

Directions: Mix dry ingredients with oils in a mixing bowl and make a paste, add oil or dry herbs to adjust mixture to correct consistency. using your hands, spread mixture evenly over all sides of pork loin. Pre-heat over (I use my BBQ) to 450, place loin on roasting rack with the fat side face up (so juices flow through the meat. Let roast uncovered for 20 minutes, then reduce heat to 400. Let roast undisturned for 15 minutes per pound. Insert heat term when you think you are getting close; remove from heat when core tem reaches 155. IMPORTANT - Let stand undisturned (leave therm in) for 20 full minutes before slicing; meat will continue to cook and climb to about 160. If you slice too soon, all the good juices will end up on the cutting board and not remain in the meat.

Best served with green beans and garlic mash potatoes with gravy! Yum!

 

So i guess if your doing it on your grill your using indirrect heat?

 

I'm gonna have to give this a try!!!