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Old Streetfighter Motorcycle Forum Post 04-23-2013, 08:55 PM   #1
Zaph
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Default THE MANS COOKING THREAD

I decided a few weeks ago i was going to make this thread but i`m only just now getting around to it. I love to cook, even more so do i love to cook shit that will not only put you into hyper tension but also induce a diabetic coma.

With that said this is an open thread, please i encourage you to post up pictures and DIY of your own concoctions it`s easy, it`s fun and above all IT`S MAN FOOD.

Even not so ridiculous dishes are welcome

I`ll start with a few things i had done recently:

FIRST "The hefty hamburger dog!"

For this you will need:
several pouns of ground Beef
pound of bacon -4slices per dog-
your cheese of choice
tooth picks
wax paper
DEEP FRYER

1. You ar going to want to slice your dogs open long ways so that you can open them up like a book....a meaty, delicious book.
2. slice your cheese of choice into long slender strips and then pack them inside said dog.
3. Lay out a sheet of wax paper and begin to work your handburger like a lump of dough, press it and roll it untill you have a beef frisby about 1 half of an inch thick.
4. Lay your dog into the base of your giant beef patty and start to roll it up like some sort of giant blunts. Once you have your basic meat roll shap wrap it in the wax paper and continue to roll it until you have a uniform meat log. Pitch and need the ends til they close into a beefy cacoon!
5.This part should take 4+ pieces of bacon each. Wrap your meat log generously with bacon, at the end of each strip stab a tooth pick in that sucker and use that same pick to start your next slice of porkly heaven.
6. deep fry till bacon is crisp and dark to ensure the beef inside is thoroughly cooked.

Sorry i did note note what temp or length of time i had cooked these....YOU`LL FIGURE IT OUT







Enjoy!
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Old Streetfighter Motorcycle Forum Post 04-23-2013, 09:06 PM   #2
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Default Re: THE MANS COOKING THREAD

Next on my list is "The 6 pound Hawaiian"

-3 pounds of bacon
-2 pounds of mazarella
-1 bag of pepperoni
-1 pound of pine apple
-one bottle of bar b que sauce
-one ready to go pizza crust

1. i started off doing a bacon weave in my oven, for those of you who don`t know about bacon weaves youtube epicmealtime.
2. after the bacon had achieved its crispy yet chewy goodness set it aside to cool for a bit
"note try and make the weave bigger than your pizza dough"
3. rub douwn your pre made pizza dough with some olive oil and then lay down a nice foundation of barbque sauce.
4.lay a nice even layer of pepperoni
5. very carefully transfer the bacon weave to your dough, trim the edges and eat the scraps....or toss back on the dough.
6. slice up your pine apple into bite size chunks
7. distribute the pounds of cheese onto this culinary obomination
8. pack as much pine apple into your cheese as possible.
9. since your oven in most likely pre heated from the bacon set to about 450 and bake until contents are all melted and ready to be devoured
10. top with left over pepperoni "NEVER WAIST SHIT"



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Old Streetfighter Motorcycle Forum Post 04-23-2013, 09:21 PM   #3
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Default Re: THE MANS COOKING THREAD

I am one of those really rare guys who doesnt like bacon, in fact I cant stand it lol.

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Old Streetfighter Motorcycle Forum Post 04-24-2013, 01:25 AM   #4
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Default Re: THE MANS COOKING THREAD

Quote:
Originally Posted by rubbersdown View Post
I am one of those really rare guys who doesnt like bacon, in fact I cant stand it lol.
Fuck out my face

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Old Streetfighter Motorcycle Forum Post 04-24-2013, 06:48 AM   #5
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Default Re: THE MANS COOKING THREAD

Mine isn't really anything new or exciting... Or artery blocking... But its a cash money process that yields some delicious results.

Hot Chicken - wings, drums, etc and a big bowl of your favorite sauce
- fill bowl with hot sauce (I use Frank's wing sauce and add garlic, cayenne, and anything else that sounds good at the time)
- with grill on low, dip each chicken part in sauce and place on grill
- every five minutes re-dip and flip each chicken part
- repeat for 45-60 min

The result is a concentrated coating of sauce on the outside, almost like a new skin... Be careful how hot you go though, the sauce is basically concentrated so the heat is magnified...
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Old Streetfighter Motorcycle Forum Post 04-24-2013, 07:57 AM   #6
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Default Re: THE MANS COOKING THREAD

last dish i made was chile-lime-cilantro marinated lamb rib chops.
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Old Streetfighter Motorcycle Forum Post 04-24-2013, 08:14 AM   #7
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Default Re: THE MANS COOKING THREAD

Quote:
Originally Posted by rubbersdown View Post
I am one of those really rare guys who doesnt like bacon, in fact I cant stand it lol.

..................

Quote:
Originally Posted by eatabullet View Post
last dish i made was chile-lime-cilantro marinated lamb rib chops.

Recipe please??

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Old Streetfighter Motorcycle Forum Post 04-24-2013, 09:30 AM   #8
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Default Re: THE MANS COOKING THREAD

Ditto post up recipes. N remember everything is better with pictures
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Old Streetfighter Motorcycle Forum Post 04-24-2013, 09:31 AM   #9
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Default Re: THE MANS COOKING THREAD

Quote:
Originally Posted by OneSickPsycho View Post
Mine isn't really anything new or exciting... Or artery blocking... But its a cash money process that yields some delicious results.

Hot Chicken - wings, drums, etc and a big bowl of your favorite sauce
- fill bowl with hot sauce (I use Frank's wing sauce and add garlic, cayenne, and anything else that sounds good at the time)
- with grill on low, dip each chicken part in sauce and place on grill
- every five minutes re-dip and flip each chicken part
- repeat for 45-60 min

The result is a concentrated coating of sauce on the outside, almost like a new skin... Be careful how hot you go though, the sauce is basically concentrated so the heat is magnified...
Pic.. I used to only do drums because they had more meat, but then I figured out that I prefer wings due to the greater sauce-to-meat ratio.

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Old Streetfighter Motorcycle Forum Post 04-24-2013, 10:42 AM   #10
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Default Re: THE MANS COOKING THREAD

How about Venison Summer Sausage? LOL

No real recipe. I just cure the venison add some shredded cheddar and some pork fat. Stuff it into casings then smoke it. I can say that I haven't had any complaints yet.

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