Sweet Cherry Beef Ribs

Timmel: Sweet cherry beef ribs

Sat Feb 5 22:39:45 2022

To: New_Thalos Knighthood Gray_Church Taliena ( IMM RP Xenophon )

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Howdy all, world is going completely bananas - giant hourglasses, rips in

the sky, rivers of blood, dogs and cats living together, mass hysteria! I

don't know who needs this, but this is a recipe from my pa that always gets

my spirits up. Adjust as needed.

Sweet cherry beef ribs

Prior to putting the dry rub on the ribs, make sure to remove the membrane.

After that, cover in mustard (it doesn't add flavor, but it helps hold in

the rub). Add a liberal coating of a dry rub (I prefer a mix of brown

sugar, onion powder, garlic powder, sea salt, black pepper). After the rub

has been applied, wrap in foil (can probably get some from a bakery or

restaurant if we don't have any) and let sit for a couple hours.

Mix a small container of half apple cider vinegar and half apple juice, also

get a basting brush. Unwrap and put over hickory smoke (don't let the

flames touch the meat), using the apple mix to moisten about every hour.

After 3-4 hours have gone by and the bones are showing a couple inches, wrap

up the ribs in more foil, add a liberal amount of apple juice to the bottom

of the foil, put back over the smoke for a few hours. When the ribs are

almost done, take out of the foil and add the sauce as a glaze.

Glaze consists of tomato paste, brown sugar, olive oil, vinegar, honey, sea

salt, pepper, and crushed cherries. Put over a low flame to a low boil

until it thickens up. You can choose to strain if you want. Apply a

coating of the sauce to the ribs, put back on the grate for about 15

minutes, then take off and let sit for 30 minutes before cutting.

Recommended side: take corn on the cob and cover with olive oil, then

sprinkle a decent amount of paprika and chili powder to the corn. Smoke for

about 25-30 minutes, remove, add a pinch of sea salt all around.

Tim

Balsamic Elk Skewers

Timmel: Balsamic Elk Skewers

Tue Feb 15 22:06:54 2022

To: New_Thalos Althania Gray_Church Knighthood Taliena ( IMM RP )

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Howdy all,

The world is tearing itself apart. Everyones mad, I learned Leonines don't

actually meow, I stubbed my toe on a bed post, complete mass hysteria! But

you know what's amazing?

Balsamic elk skewers

This one is simple but always a hit. I prefer the backstrap from the elk

(granted this can be beef, chicken, etc), but you can use whatever available

cut. Cube up the meat into small chunks. Prepare the marinade, which is a

combination of balsamic vinegar, olive oil, minced garlic, sea salt, pinch

of black pepper, some basil if you want as well. Marinade the elk in a

container for two hours. In the mean time, slice up onions and bell peppers

into strips that will work on a skewer. After the marinade is done, put on

the meat and veggies to the skewers, making sure they don't touch so there

is ample room for them to cook properly.

I prefer to smoke over hickory, apple or mesquite for elk. Don't let the

flames touch the meat. Put on the grill and flip every once in a while

until done. If you want to, you can apply the marinade to the skewers

halfway through cooking for a nice glaze. Pro-tip: if you use two skewers

per dealio, the meat and veggies stay in place and it makes it much easier

to flip and get an even cook.

Recommended side: take nice golden or brown potatoes and quarter them (or

more cuts if they're big). Cover in olive oil then give a liberal coating

of steak seasonings to all sides of the potatoes (sea salt, black pepper,

onion powder, garlic powder, paprika, oregano, smidge of cayenne pepper).

Wrap in foil, place outside the fire for about 30 minutes, rotating every

once in a while. After a half hour, give them the fork test - if the fork

goes through with ease, unwrap and serve.

Samaritan Timmel Fisher

Grilled chicken thighs on rice with sweet Tropica sauce

Timmel: Roasted Balsamic Carrots

Thu Feb 24 22:55:29 2022

To: New_Thalos Gray_Church Althania Knighthood Taliena ( IMM RP Xenophon )

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Howdy all,

I've found an easy way to make people think I'm a fancy pants is to pretty

up some veggies. Carrots are delicious, nutricious, and goes well as a side

for everything, but we can make them extra mega tasty with a smidge of help.

Roasted Balsamic Carrots

For this one, I will take a handful of big ol' thickum carrots, then I will

cut them long ways multiple times until they are in spears. I'll then take

a baking sheet or pan of some sort and spread them out. Take some olive oil

and wiggle waggle it over each carrot - if you have a basting brush, even

better. After that, I like to take a rather liberal coating of balsamic

vinegar and cover the carrots with it. I will then go over each carrot

individually with a pinch of salt and a pinch of pepper (sometimes more than

a pinch, just depends on how big the spears are).

For cooking, I generally try to keep my oven or fire at about the

temperature that I would cook chicken at. How to cook it, you have two

options - either over a grate, or in a pan. Warning: make sure the pan has

some sort of foil lining, otherwise you'll goof up the pan, which I may or

may not have done several times on my own in the past. I usually give it

about 20-25 minutes. I'll poke them with a fork - you want the carrots to

feel about halfway cooked, fork can slide in the carrot but there's still a

good resistance and crunch.

Serve as is and enjoy.

Samaritan Timmel Fisher