OUSooner
Chandler AZ
I live in Chandler, AZ, a suburb of Phoenix. I'm a retired former senior executive of a major U.S. corporation. I enjoy cooking, scenic photography,
[script defer="defer" type="text/javascript"> var LEO_HIGHLIGHTS_INFINITE_LOOP_COUNT = 300; var LEO_HIGHLIGHTS_MAX_HIGHLIGHTS = 50; var LEO_HIGHLIGHTS_IFRAME_TOP_ID = "leoHighlights_top_iframe"; var LEO_HIGHLIGHTS_IFRAME_BOTTOM_ID = "leoHighlights_bottom_iframe"; var LEO_HIGHLIGHTS_IFRAME_DIV_ID = "leoHighlights_iframe_modal_div_container"; var LEO_HIGHLIGHTS_IFRAME_TOTAL_COLLAPSED_WIDTH = 520; var LEO_HIGHLIGHTS_IFRAME_TOTAL_COLLAPSED_HEIGHT = 391; var LEO_HIGHLIGHTS_IFRAME_TOTAL_EXPANDED_WIDTH = 520; var LEO_HIGHLIGHTS_IFRAME_TOTAL_EXPANDED_HEIGHT = 665; var LEO_HIGHLIGHTS_IFRAME_TOP_POS_X = 0; var LEO_HIGHLIGHTS_IFRAME_TOP_POS_Y = 0; var LEO_HIGHLIGHTS_IFRAME_TOP_WIDTH = 520; v
Recipes I've Posted (all 19)
Anything barbecued. Especially babyback ribs, brisket and pulled pork. Because we live in the Phoenix area, I don't do much outdoor cooking between June and October, but the outdoor season begins in earnest about mid-October and runs until around the first of June. I guess my favorite cooking-related memory was when, on my 70th birthday, my lovely wife planned a surprise birthday party for me, and invited guests from as far away as Baltimore and Topeka, and Los Angeles. My oldest daughter and her husband, who live in Baltimore were a major part of the trickery and managed to hide their glee as I unknowingly smoked enough babyback ribs to feed a
My Most Recent Ratings
|
Puerco PibilI serve Puerco Pibil several times a year. It''s a great, spicy dish.
|
|
Guacamole NancyI should mention, that when, after an hour, you remove the foil, the sauce will have become very liquid. Do not drain off! Continue to cook and baste, as is, until browned and thick again. The fat in the ribs continues to baste and moisturize the meat. I use some of the sauce to spoon over a baked potato served with the ribs. Hope you enjoy this dish as much as I do. [I posted this recipe.]
|
|
|
Taco Filling[I posted this recipe.]
|
|
Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"
|
|
|
Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"These ribs are a real crowd-pleaser. This is my standard recipe for smoking babybacks. This is Mike Scrutchfield's recipe and was the winner of the 1991 Memphis in May BBQ contest. These ribs are great with sides of my Memphis-style cole slaw and Easy Barbecued Baked Beans. NOTE: Don't forget to remove the membrane from the belly-side of the ribs before adding the rub - very important. After sprinkling the rub on both sides of each slab of ribs, I wrap each slab in plastic wrap and let them marinate overnight in the refrigerator. Next morning, I remove the wrap and let the ribs sit at room temperature for about 45 minutes before putting them on the smoker. I use an offset Black Diamond smoker and use about 3-4 fist-sized chunks of Pecan for smoke.
|
|
Enchilada CasseroleEasy to prepare and very tasty. We like spicy foods, so I used "hot" enchilada sauce and instead of 2 (4 oz) cans of green chiles, I used 1 (4-oz) can of diced green chiles and 1 (4-oz) can of diced jalapeno chiles.
|
|
|
Marilynn's Amazing Cheesecake[I posted this recipe.]
|
|
|
Corn and Black Bean Salad[I posted this recipe.]
|
|
|
Brine Recipe For TurkeyFor spices, I use about 1 teaspoon each of dried rosemary, pickling spice, black peppercorns, garlic powder [I posted this recipe.]
|
|
Smoked Prime Rib Roast On A Weber KettleThis is one of the most expensive cuts of beef you can buy. The prime rib or standing rib roast is the perfect roast for any special occasion. Choose a rib roast that has a bright color, with milky white fat. Avoid dull colored meat and yellow fat. Also, look for even fat distribution and a good layer of fat around the ends. This isn?t the time to look for the leaner cuts. When buying this roast, don't look in the packaged meat cooler, this is when you really want an experienced butcher. The perfect prime rib needs a professional touch; the less trimming the better. You want all the bone and fat right where it is. Unless something is hanging off you don?t want to touch this roast any more than you have to. So no trimming, please. [I posted this recipe.]
|
|
|
Memphis-style Cole SlawCabbage in cole slaw tends to create quite a lot of liquid. I find it helpful to drain off much of the liquid in the bowl before serving. [I posted this recipe.]
|
|
Best Brisket In The World[I made edits to this recipe.]
|
|
Cowboy Caviar
|
|
Black Bean and Corn Salad with Lime Dressing[I posted this recipe.]
|
|
|
Black Bean and Corn Salad[I posted this recipe.]
|
|
|
A Legendary Margarita[I posted this recipe.]
|
|
|
Orange Jicama Salad with Orange Dressing[I posted this recipe.]
|
|
|
Jalspeno Cheeseburgers with Bacon and Grilled Onions[I posted this recipe.]
|
|
Bleu Cheese Stuffed Hamburgers[I posted this recipe.]
|
|
|
Easy Barbecued Baked Beans[I posted this recipe.]
|
on Monday, July 26, 2010
on Friday, October 26, 2007
Anything barbecued. Especially babyback ribs, brisket and pulled pork. Because we live in the Phoenix area, I don't do much outdoor cooking between June and October, but the outdoor season begins in earnest about mid-October and runs until around the first of June. I guess my favorite cooking-related memory was when, on my 70th birthday, my lovely wife planned a surprise birthday party for me, and invited guests from as far away as Baltimore and Topeka, and Los Angeles. My oldest daughter and her husband, who live in Baltimore were a major part of the trickery and managed to hide their glee as I unknowingly smoked enough babyback ribs to feed a
