STEAK MARINADE WITH COKE RECIPES
SMOKED COUNTRY STYLE PORK RIBS ON A ... - EXTRAORDINARY BBQ
Country Style Pork Ribs are cleaned up, seasoned and smoked to an internal temperature of 145F.
Provided by Smokin Dave
Categories Main Course
Total Time 120 minutes
Prep Time 30 minutes
Cook Time 90 minutes
Number Of Ingredients 8
Steps:
- Wipe both side of the country style ribs clean with paper towels.
- If desired, combine the optional marinade ingredients and marinate the meat for one hour in the refrigerator.
- Season the meat liberally with the dry rub.
- Allow the meat to rest for 15-30 minutes to allow the dry rub to start dissolving into the meat.
- Smoke the country style ribs in Smoke Mode (180F) for 30 minutes using hickory.
- Raise the temperature of your smoker to 250F and allow the meat to cook for another 30 minutes.
- Baste both sides of the meat with barbecue sauce.
- Allow the country style ribs to smoke another 15-30 minutes until an internal temperature of 145F.
- Slice the meat thin and enjoy!
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
KFC COLESLAW - TOP SECRET RECIPES
If you've ever seen a clone recipe for KFC Cole Slaw it probably looks like this. This replica Colonel Sanders coleslaw recipe has become one of the all-time most shared recipes on the intraweb. Here's the original secret formula I created from scratch in 1993 for my first book, Top Secret Recipes, to clone the world's best slaw. I've cloned a ton of stuff from KFC. See if I hacked your favorites here. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 15 minutes0S
Prep Time 7 minutes30S
Cook Time 7 minutes30S
Number Of Ingredients 11
Nutrition Facts : Calories 95 calories
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TOP SECRET RECIPES | MAID-RITE LOOSE MEAT SANDWICH
It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.
When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."
On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."
Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.
Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.
When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.
Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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Reviews 4.4
Total Time 25 minutes0S
Calories 265 calories per serving
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Calories 265 calories per serving
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