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recipes not so galore...

    This is not gonna be an extensive collection of our recipes.  This is going to be a showcase for our favorite, and more handy recipes.  We most likely will not include a lot of our staple recipes because, well, they are so very common that most people already know them or know of them.

recipes...

Quick Chick Sandwiches

Grilled Steak Marinade and Mushrooms

Prime Rib

quick chicken sandwiches...

• Frozen Chicken -2lbs
• Hoagie Rolls-1 bag
• Lettuce or Spinach
• Tomato-1 large
• Onion- 1 medium
• Cheese
• Butter or Margarine
• Mayo
• Water
• Mrs. Dash Garlic Basil>

Put chicken in microwave safe bowl.  Add a little water and liberally sprinkle (and I don't mean liberally sprinkle like Howard Dean) the Mrs. Dash Garlic Basil on top of the chicken .  Place in the micro and nuke until cooked, usually in three or four five-minute increments.  While the chicken is radiating, slice the tomato, onion, and the cheese.  When the choppin' is done, heat a skillet on medium-high heat.  Cut the hoagies in half and coat freshly cut sides with butter.  Place one hoagie (two butter coated halves) butter-side-down in the skillet.  You are trying to "toast" the halves, not turn them into croutons, so don't be afraid to check them regularly.  Your goal is to keep all of the hoagies warm with some sort of cover over them until the chicken is cooked.
Now that the veggies are kung-fu'd, the chicken is "Hanford", and the hoagies are buttery and lightly toasted, break out the mayo.  The ingredients list mayo, not Miracle Whip, for a reason.  Miracle whip is not good.  Miracle Whip bad!  Give both halves a generous smear of mayo.  Pile on the rest of the ingredients: chicken, cheese, onion, tomato, and lettuce.  There is a reason for this order, but just trust me cause I am not gonna tell you what that reason is.  Throw that on a plate, and quick make another.

grilled steak with marinade and mushrooms...

• Mushrooms- eight per steak
• Beer-enough to cover meat in bowl (a microbrew is best)
• Butter or Margarine- 1/4 cup
• Red Wine Vinegar- 1/4 cup
• Olive Oil- a little- extra virgin
• Worschestershire Sauce- 1-2 tbsp per beer
• Spices- several dashes from each- Ground Ginger, Cumin, Red Pepper, Ground Black Pepper
• Johnny's Seasoning Salt

Place the steak in a bowl.  The bowl needs to have space for the steaks to be covered easily by fluid.  So, the more steaks the wider the bowl should be.  Pour or spray some olive oil onto the meat.  I always grind some black pepper, and then add the rest of the spices.  Next you should add more than half of the vinegar and all of the worschestershire.  After all of that stuff, pour beer into the bowl until the meat is covered.  The more meat, the more ingredients that are needed, spices and everything included.
I would personally light the grill after the steaks have marinated for like thirty minutes at room temperature, if you are using propane.  If you are using charcoal, then you know that you should probably light the stuff a little earlier.  Slice the 'shrooms.  Then you should light a small (1 quart) sauce pan over medium-high heat and add the butter and let it melt (but don't let the butter burn in the pan).  Then add the mushrooms, the Johnny's, and the other half of the vinegar.  Remember, the more meat, the more mushrooms, the more butter required.  Cook for a couple minutes on medium-high and then turn down to low.  Let it simmer.
When the steaks in marinade near room temperature, or when you have lost patience, or when you have finished the rest of the beers, put the flesh on the flame.  Cook to taste.  When done, put on plate and let rest for awhile.
Serve with your favorite side dish.  When plating, heap mushrooms onto top of steak and serve.

prime rib...

• Boneless Rib Roast - 1/2 lbs. per person (Bone-in 1 lbs. per person)
• Large Turkey roasting bag (more preferable is a large vacuum pack system)
• Large disposable roasting pan (You are gonna barbecue this so you don't wanna ruin your good pans.)
• Jar of Grey Poupon
• Bottle of Red Wine (Any red wine is fine.  Shiraz, Cab, Cab-Merlot, anything red, but please don't waste a Port, on rib roast.  Port is for your tongue and your liver.)
• Beer (Plenty for you and the roast.)
• Packet of McCormick's Grill Mates (Mesquite, Spicy Chipotle, and Southwest are good, but experiment)

This marinade needs to be done one to two days before the dinner.  In the roasting bag or in a vac bag place the roast.  Poke some holes in the roast with a fork.  Don't poke holes in the bag or you will have quite a mess.  Cover the roast with the Grey Poupon.  I say that I Poupon the roast.  Some might find that offensive, so be mindful of whom you say that to.  After the roast has Poupon it, take a large bowl and mix the red wine and the McCormick's marinade that you have chosen.  After the two are blended, pour the mixture into the bag.  I hope that you have chosen a large enough bag, cause changing bags now will be quite a mess.  Seal the bag.  If using a roasting, bag spin the sucker.  If you are fortunate enough to have a vac sealer, suck it closed.  Put in the fridge for at least a night.  No need to check it, it isn't going anywhere.
Prior to cooking this thing, you will have needed to check your supply of propane for your 'que.  Make sure that you have enough to cook for several hours.  When the day arrives that you want to cook this thing, you will want to pull the meat out of the fridge and let it start to come back to room temperature.  You will also want to pre-heat the grill.  But before you do this, you need to know the type of prime rib that you are looking to make.  There are three ways to cook your roast on the grill as far as I am concerned.  I recommend the latter but both are good.

1. The first is to use the minutes per pound method.  This will get you close to the restaurant style of prime rib.  This requires a good meat thermometer. The 'que should be heated to medium.  Remember the minute method is only a guide, that is why you need a thermometer.  At that temp and for roasts larger than five pounds,  a rare roast will be about 12-13 minutes per pound.  A medium will be about 14-17 minutes per pound, and a done roast will be about 18-20 minutes per pound.  Once again, the minutes will be just a guide.  You need to use the thermometer to check the meat.  If you want a perfectly red, sloppy, juicy piece of meat, pull it at an internal temp of 110-114.  If you are looking for one that is like jelly pull at 105.  If you want one that has lost most of its red pull after 115.  Don't bother after 120-ish, you will have dry meat just send the $50 to $100 piece of meat to the fire gods.  Kick your Que over and run into the woods, forever hiding from your shame in the wilderness.
2. The second method is more forgiving.  Pre-heat the grill to low.  Cook the thing on low for more than four hours.  When the meat is falling apart, pull it.

Now for the common ground for both methods.  When the meat is nearing room temp, cut the bag and  place your meat and marinade in the foil turkey roasting pan.  Put it to the torch.   Let this simmer down for a while.   When it is reduced pour a beer or two over the roast, and one down your throat.  Continually check that the beer/baste in the pan has not dried up.  And often, baste the fluid in the bottom over the meat.  Follow the methods above.  The first will give you a picture perfect rib roast.  The second will fall apart and you will not need a knife to eat it.
The only other instructions are to pull the meat from the heat and cover.  Let the meat rest for at the very least 15 minutes.  Longer will not hurt it.  While you wait, make sure that you have a nice spicy horseradish like Beaver horseradish.  You will also want Au Jus.  Buy the little white bottle of Johnny's Au Jus and follow the instructions on the bottle.  The bread and the veggies are completely up to you.  Maybe even pasta.  The roast is the main event, it doesn't matter who opens or follows the act as long as the roast is right.
Method 1:  This was pulled at 113.  It had red in the middle, but the ends were more done.  You can give every type of preference a piece of meat.