THIS THREAD IS FOR POSTING YOUR OWN HOW TO COOK IT.
Here is the first one


<CENTER>ROCKY'S </CENTER><CENTER>OYSTER NACHOS</CENTER>

1 qt of fresh medium oysters (do not rinse)
1 box of Ritz Wheat Crackers
1 Jar of sliced jalopinos
Some Whostishire sauce
Whole butter or margerine
Montery Jack Cheese (2 if small pkg)
Salt
Pepper

One large cup cake non-stick oven pan rack (small cups)

Use a butter knife to dab a thumb nail size of butter into each cup cake pan hole.

Place oysters in each hole (if oyster is too big tear it in half and fill two holes)

Preheat oven to 350 deg.

Dabble Whostishire sauce over each until the oyster is damp on top and sides.

Salt and pepper each

Place then in the oven.

Slice the rectangle Montrey Jack cheese in to 1 x 1/4 inch squares. One square per oyster.

Get Jalopinos out on a plate. 1 per oyster.

Check the oysters. When they start turning a little white hard and the color of a almond remove the rack

Place cheese and one pepper on each

Place back in the oven.

When it all melts. Pull it out and scoop it with a spoon and a Ritz.

Rated 4 out of 5 yummies
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cool idea Rocky.
I guess I can contribute some. Here is my steak marnate recipe
I order 1 1/2 cut steaks and maranate them for 24 hours

Soy sause (enough to cover 1/2 the steak)
Worcestershire sause (again enough to cover 1 /2 the steak)
some lime juice
a little bit of bar-b-que sause
some Texas Pete Hot sause
and montreal steak seasoning
Then when I start cooking them I use what is left in the pan as a rub.

 

Here is anouther one for an appatizer while you are cooking your steaks
I take aby bella mushrooms and break the steam off
put sharp cheese in the bowl of the mushroom
wrap it in bacon and stick a toothpick in it. Man that is some good eating.
it takes some trial and error to figure out how to cook the bacon all the way without loosing all your chesse, but I find that if you stick them on the top rack of the pit on some tin foil and be sure to cover all the bowl with bacon you can make these turn out really good.

 

How you cooking them Steaks Scotty?

 

ROCKY's MEAT & LOAFING

2 lbs of ground chuck
3 slices of bread chopped fine in food processor or blender or substitute PORK RINES (1 & 1/2 Cup Crushed)[/B][/SIZE]
2 whole eggs
1 & 1/4 Cup of Ketchup
Small White Onion
One green bell pepper
1/3 cup of milk (skimmed or whole)

In a large mixing bowl combine Meat, eggs, bread or pork rines, ketchup and mix it with dirty hands. Oops with clean hands
Then pepper the top like you and salt the top like you would a steak. Looking at how deep it sits in te bowl pepper and salt for each 1 & 1/4 inch like it was steaks stack on top of each other and you salt and peppered each only on one side.

Cut up (little finger nail size)the onion and the bell pepper (remove seeds)

Put in half each and mix it up. Eye the distribution of the onion and pepper and add and mix until there is a onion and pepper chunk every 1 1/4 inch or so.

In a 6x9x3 pan place the meat and slap it down in there several times to remove air pockets

Using your dirty finger nails push the sides down all around the pan making the sides lower than the center.

Poor milk over the top until there is enough to cover the edge that was pushed down.

Cook at 360 deg for 1 to 1.5 hours. When Done hold with spatula and pour juice off by tilting it over and pour into old coffe can.

Let set for 15 minutes

Serve with mashed potatoes and any green garden veggie cooked

Rated 3 out of 5 Yummie Faces

 

With mesquite @ about 250 deg of course. I like em medium my self. The wife goes more for a medium well.

 

ROBERT"S
TEXAS *******

6 hard cooked eggs, (peeled)
1 tblsp diced green onions
1 tblsp chopped cilantro
1 small serrano or jalepeno pepper, SEEDED and choppen fine
1/4 cup mayonaise
1 teaspoon mustard(reg, like frenchy's)
1/2 teaspoon salt
1/4 cup shredded cheddar cheese
chili powder


Cut the eggs in half long ways, remove the shiznit in the middle(yolks) mash the yolks up and stir in green onions and the next five ingredients
Spoon them into the egg whites, sprinkle with cheddar cheese and chili powder

These simple things have become a HUGE hit everywhere I bring them

 

Sounds good Robert have to try it.

 

They are really good. I edited it because I forgot the cilantro. I can eat these as a meal.
I'll post up my BBQ sauce and BOILED COOKIES also(both family recipies)

 

well we are family (kind of) I plan to post my families crawfish etouffee. as soon as I can pry it out of my moms hands.

 

That's pretty good, the resipies I have the family members are all gone.
The BBQ sauce was great grandpas, with a little extra from me and the Boiled Cookies are great grandmas(nothing changed here)

 

I plan to cook the Osyter Nachos to night. Scotty as soon as I see the crawfish etouffee recipe I will post my all time favorites to be used by our fellow Texas Chapter Members and its Crab Au-Gratin. Rated 5 yummie faces. After that I will post my Cajun Gumbo Creole and then the Texas Camp Fire Stew.

 

Something tells me you may not be the skinnest person in your family.....
That all sounds great. I'm going to bed hungry now

 

You and I must be twins

 

Share your marinades, drinks, BBQ, Beans and what not here.