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Cookin it Up! Chili, steak marinades, desserts, cookout favorites, etc....FOOD!!!

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Old 03-14-2007, 06:36 PM
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Powerstroke Rally Foods

Our next Indiana rally is coming up and it looks like we're going to be feeding a lot of people!

Just wonderin' what are some rally favorites for all you guys?

We've had some great grilled pork chops in the past and ABOBB will be sharing his special pork roast recipe with us this time!
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Old 03-14-2007, 06:41 PM
im fat and ugly


 
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definately make some of that awesome salsa
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Old 03-14-2007, 06:48 PM
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Have Beer...they will come.

Deep Fry a Turkey!
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Old 03-14-2007, 06:51 PM
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beer......
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Old 03-14-2007, 06:52 PM
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We have deep fried a turkey before. We had no knives or silverware, but within minutes all that was left was bone. That was interesting!
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Old 03-14-2007, 06:53 PM
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a favorite of mine and easy is Bratts on the grill with sauerkraut and hot mustard
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Old 03-14-2007, 07:03 PM
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Send a message via AIM to 99Smokin73Stroker Send a message via Yahoo to 99Smokin73Stroker
I'm good with whatever.
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Old 03-28-2007, 08:18 PM
Is it even worth it???



 
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OK.. had pork loin at the March Rally, and it was a big hit.

I've had some requests for the recipe, so here goes.

The first thing you need to do, and this is the big trick, is to modify a cooler to function as an oven. Using a 50 quart cooler, reline it with 2" styrofoam insulation. Start with the bottom, then the sides, leaving room for a top.



Not the best picture, but it should give you an idea.

Next step is to choose your piece of meat. You can go to a meat market, but any decent sized grocery store with a meat dept should have the cut you are looking for. You want a whole pork loin (not the tender loin). Average size should be somewhere between 3.5-5.5 lbs.

While you are at the store, you need to pick up some other supplies. You will need some large (I use 2.5 gal) ziplock bags. You will also need one bottle of Zesty Italian Salad dressing per loin. Also be sure to pick up some heavy duty aluminum foil.

Once home.. remove the loin from it's packaging, and randomly slice slits into it in several places... this will allow the marinade to soak into the meat better, allowing for better flavor, and helps keep things moist when cooking.
Next place the loin into the ziplock bag. You can put more than one piece per bag (I get as much as 3 peices in the 2.5 gal). Add one bottle of salad dressing for each piece of meat, and refrigerate. (I usually try to let this set for close to 48 hours, but it needs 12 hours minimum.)

Now.. when it's time to cook. Preheat a gas grill to max temperature. Place each piece of meat fat side up on a large square of aluminum foil, and fold up to make and open topped container. Save all the left over marinade, you will need it later. Place meat on preheated grill, and close lid. Note the time, or set a timer for 1 hour. After on hour, remove meat from grill, double the amount of foil (rewrap what you already have), add a small amount of the marinade, and close up completely. Place in cooler, insert styrofoam cover, and close lid. Wait another hour. Finally, remove loin from cooler, open foil, slice and serve.
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Old 04-05-2007, 09:01 AM
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Spicy Ginger Teriyaki marinated pork ribs!!!!
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Old 04-05-2007, 03:04 PM
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There is some mean spinach dip that makes it to the Indiana rallys that I want the recipe for!
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