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Everything posted by miniedmo

  1. 1 1/2 pounds extra lean ground beef 1/2 onion, diced 2 cloves garlic, minced 1 green pepper, diced 1 cup water 3/4 cup ketchup 1 dash Worcestershire sauce 1 tablespoons brown sugar 1 teaspoon Dijon mustard 1 1/2 teaspoons salt, or to taste 1/2 teaspoon ground black pepper 1 cup water cayenne pepper to taste (optional) Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt , black pepper, and cayenne pepper to taste.
  2. miniedmo

    Hamburger Soup

    This sounds good, I will give it a try!
  3. Thanks for the info, I was wondering why I didn't get an email or some kind of notification.
  4. I didn't realize I had a response to this. Sorry TL, but this will make the meat really juicy.
  5. Good Brine 4 cups hot water 3/4 cup kosher salt 3/4 cup dark brown sugar, packed 1 tablespoon coarsely ground black pepper 6 bay leaves, crumbled 1 X 12 oz. bottle/can beer 1 tray of ice cubes 2 cups cold water Combine the salt, sugar, pepper and bay leaves in a pot and boil for about 15 minutes. Let cool for about 15 minutes and add ice cubes and beer. Put in jug or container in the fridge, it last for months. In a ziplock bag add chicken or pork chops and enough brine to cover the meat (let air out of the bag helps). Let the meat sit in the brine at least 6 hours or longer. Remove meat and wash thoroughly to remove the salt. (Very important or the meat will be salty) Probe and put on the grill, I like to pull my chicken at 170 and pork chops at 150.
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