The recipe you are proud of...

[FLBentRider]

My Family says the best ever. except for the 17YO that does not like them as "Fall off the bone" as the rest.

Next up - ribs cooked to order....  :D :D :D :D

seriously though, I could pull two racks at the 2 hour mark and start the sauce early...

I plan on doing a pictorial the next time I do them.

[Habanero Smoker]

.............I plan on doing a pictorial the next time I do them.

Great. I can always add the photos in later.

[Oldman]

Imitation Beef Steak

Originally, this recipe was very hot as I only used various hot chilis. However, over the years the family changed and now I use sweet peppers. Also I now add mushrooms for Mother.

This is a stir-fry -- passive oven combo cooking method.

Ingeredients:
Cabella Pepper
Red Pepper (bell)
Yell Pepper (bell)
Orange Pepper (bell)
Green onions
Spanish onions
Garlic
Kidney beans
Steak (I use either rib-eye or porter-house)
Mushrooms


This is my passive oven set up.


Old cheap wok


Stir-fried items in Passive oven for about one hour.


The finished item.


Serve over rice. Do note that only get the Kidney beans warm. Once you see three or four split open remove from wok. If you don't they will mush out and ruin everything.

[Gizmo]

Olds,
That looks like a "Hand Hammered Wok".  Looks identicle to the one I have including the handle with the 2/3/2 rings in the handle and the small gap at the top where the handle mates to the wok.  Mine came with the fire ring (shown in your photo), chan, brass strainer, bamboo steamer and a "Time Dome". 

[Habanero Smoker]

Basic Fish-Shrimp-Chicken Batter:

Ingredients

1 cup flour
3 Tbs corn meal
1/2 tsp baking soda
1/2 tsp baking power
1/2 tsp salt
1/2 tsp pepper
1 cup water

Directions

1.  Heat cooking oil in deep pan to fryin' temp...
2.  Mix dry ingredients together...
3.  Add water and mix to a slightly thinner than pancake batter texture...
4.  Use paper towels to dry water off surface of filets, shrimp or chicken...
5.  Dip meat in batter and drop in heated oil.  Cook 'till golden brown.  Or, if you like a double batter, remove from oil and recoat after about 30 seconds, then submerge again until done.

Additional Information

Most often I will use my special fish coating when cooking walleye.  But, we had this last night for a very pleasant change of pace. 

Hi SoDak;

I sent you a couple of PM; so I'm just checking to see if you saw them. As you know, I am in the process of updating the download and I have a question about your recipe.

Question:

• I just have one question about your recipe. In the following statement it is unclear what the 30 seconds refers to.
  
  Dip meat in batter and drop in heated oil. Cook until golden brown. Or, if you like a double batter, remove from oil and recoat after about 30 seconds, then fry again until done.
  
  1. Does it mean let it cool for 30 seconds then fry again? If so how long should it be fried the first time?
  
  Or
  
  2. Does it mean fry for 30 seconds, then recoat and fry again? If so, do you need to let it cool down before recoating?

[Oldman]

Olds,
That looks like a "Hand Hammered Wok".  Looks identicle to the one I have including the handle with the 2/3/2 rings in the handle and the small gap at the top where the handle mates to the wok.  Mine came with the fire ring (shown in your photo), chan, brass strainer, bamboo steamer and a "Time Dome". 

Mine came with all of that stuff too and a bamboo whisk; however, while I "think" I remember a steamer I don't have it now.... Got it off of a TV ad in the mid-80s!