This is the story (the true story) of some people picked to write in a blog and have their recipes cooked by strangers on the internet.

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AussieShiraz thinks cookies are "biscuits". Ha ha! Australians are funny!

Bren likes pepper, will gravy.

Golfwidow sautees like a mo'fo.

Jennifer can cut garlic into itsy bitsy pieces.

June sometimes uses French words. Please excuse her.

Roachhaus cook meat on fire like big hairy man.

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4th of July Perfect Ribs
Categories: On the Grill

Please Note: You need a BBQ grill that can cook at low temperatures and deliver copious amounts of smoke to accurately perform this recipe.

Ingredients

1 rack of baby backs ribs

The Rub:
8 TBSP Brown sugar
1 Tsp Salt
2 Tsp Chili Powder
1 Tsp Ground Black Pepper
1 Tsp Oregano
{{insert your own secret rub ingredients here}}

BBQ Sauce
Water

Directions

1. Mix together the rub ingredients in a bowl. Mix them well.
   
2. On a baking sheet, rub the rub into the ribs. Take your time to coat ever single square millimeter. It's better this way. Let the ribs sit in the fridge for a while.
   
3. Fire up the smoker. The key here is SLOW AND LOW ... and lots of smoke. Ideally, you'll want to smoke them for about 4 hours. The temperature should be about 200 degrees Farenheit.
   
4. Water down some BBQ sauce and use it to baste the ribs every hour or so.
   
5. When done, slice the ribs in twos and serve.
   

Posted by Roachhaus on June 30, 2004

Big-Azz Burger Yo
Categories: On the Grill

Don't you hate it when your burger has shrinkage? Well, no longer my friends. This recipe is designed to make one-third to one-half pound patties. You might get 5-6 patties from the final mix. But the final product straight off the grill is unbelievable. The eggs and bread crumbs really help this burger hold together over the fire, and the use of extra lean meat ensures there will be no shrinkage.

Ingredients

2 lbs. lean ground beef
1 TBSP. Tabasco Sauce
1 Tsp. ground coriander
2 eggs
1 handful breadcrumbs (very tiny pieces)
1 medium white onion, minced
1 TBSP. Dijon mustard
1-2 pinches of ground cumin
1 beer

Directions

1. Open beer, drink half
   
2. Mix remaining ingredients in a big bowl. Be sure to mix the eggs really well.
   
3. Form into large patties. Don't flatten too much. They need to be thick and rounded.
   
4. Grill directly over hot coals to desired amount of doneness.
   
5. Drink remaining half of beer.
   
6. Bun up, dress burgers, and eat.
   

Makes 5-6 large burgers

Posted by Roachhaus on May 8, 2003