Posted by Ben on May 14, 03 at 17:46:52:
Had a BBQ for mother's day and used the famous "Mama Toy's BBQ Sauce". Love this stuff and if you liked the Gut Buster recipe, you'll most likely like this one too.
Hot link to original posting below.
Oh the heck with it, here's the text:
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Posted by Ben on June 14, 01 at 11:53:43:
In Reply to: OT - Father's Day Humour posted by Mark94Sub on June 14, 01 at 07:53:37:
I'm going to be BBQing for my dad, brother and myself this weekend. Stuffing my face too and plan to be very full by Sunday nite...
Here's some BBQ receipes of things on the Toy table this weekend. Those Gut Buster Burgers are nick named after a comment my father-in-law made after he ate 3 of them while we were bachelors (sweetie visited his wife..her mom...in Bosie for two weeks).
Enjoy!!!
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Gut Buster Hambergers (12-14 burgers)
I don't measure, just a bit of this
and a pinch of that and lots of that.
The amounts listed are approx.
4 lb Lean hamburger (the sausage will have additional fat)
1 lb Italian sausage (1/5-1/4 of the hamburger amount by weight)
4 Egges (min 2, and more the better)
2 cup Oat meal (Quaker, old fashioned).
1 cup Flour, This & oat meal are binders that also soak up flavor
1/2 cup Honey
4 tblsp Tabasco Sauce
1 cup Ketchup
1/4 cup Mustard
1/4 cup Soy Sauce, dark or heavy (look through the neck of the bottle
while swishing and it should leave a heavy coating)
1 cup Wine or Vinager
1 lg Onion, chopped
1 bunch Parsley (Chinese)
Precook the sausage (only partially, it must be VERY
moist and not overcooked). Keep all of the drippings,
it's part of the taste. Skin them if they are in
casing. I like to microwave them a few minutes, my mom
likes to place them into boiling water for a few
minutes (she saves the broth for soup).
Chop up the onion and parsley. How fine is to your
liking. We like larger pieces of red onions in our
burgers.
In a large mixing bowl, mix together everything and
leave overnite in the frig. You can make them into
patties at this time, but I like to let it sit as a
mass and make the patties just before BBQ time. The
patties should be LARGE, 3/4-1 inch thick and larger
than the bun's diameter.
BBQ should be very hot. The patties must be turned
often and should not be to well done. JUICY is the
key. Press the patties with your spatula and the patty
should have some give, if firm, then it's too well
done. Turning them often allows the juices to stay
inside (juices move away from heat, so by turning you
keep it inside instead of allowing it to flow out of
the top).
The rest of the garnish is up to you. Mustard,
ketchup, pickles, lettce, onions, relish, toasted buns,
etc. Salt & pepper at this stage, NOT in mixture or
cooking stage.
These freeze well (uncooked, wrapped in foil) and can
be BBQ'd right after removal from the freezer. We like
to take these on outings to the beach/park/camping/etc
and they become part of the "ice" packing in the
cooler.
Moma Toy's Famous Chinese BBQ Sauce ======================
12-16 steaks at least 1 inch thick. Room temp just befor cooking
1/2 cup Hoisin Sauce (the real stuff...made in Hong Kong)
1/8 cup Honey (more if you like)
4 tblsp Tabasco Sauce (more if you like)
1 cup Soy Sauce, dark or heavy (look through the neck of the bottle while swishing and it should leave a heavy coating)
4 cloves Garlic, crushed or puree
1/8 bunch Parsley, diced
2 tblsp Ginger root (fresh), crushed or puree, more the better
1/4 cup wine or vinager
1 or more Zipp lock bags
Puree everything into a sauce the consistancy of thin
pancake batter. Leave at room temp while preparing the
steaks.
Place steak into Zipp lock bag and spoon on 2-3 tblsp
of BBQ sauce per side into the bag. Continue till the
bag(s) are full. Place in frig if cooking won't be for
hours (take out before and allow the steaks to warm up
before cooking).
BBQ should be VERY hot. Turn steaks often, as the heat
drives the juices away from the heat source. Doneness
is checked by pressing the spatula on the steaks and
the amount of "give" or "firmness" indicated doneness
(hard=WELL done, lots of give=rare). Check how much
"give" when you place the first steak on.
Save the sauce and pour onto the steaks as you turn
them. If there's any left when just about done
cooking, pour the rest onto the whole stack while on
the serving plate (either whole steaks or slice into
bite sized for buffet style...aka paper plate and no
knives).
Ben's Patato Salad ====================================
5 lbs Potato, boiled with skin on. New or Red potatos are what I use
2 bunchs Parsely (Chinese), a bunch is about +1 inch in dia of stalks
6 -12 Eggs, hard boiled
6+ stalks Celery with leaves attached
1-2 Bell Pepper (any color)
1 small can sliced olives
1 small can pamento (sp?)
6+ oz relish (include the juice)
1/2 cup yellow mustard
1-2 cup Mayonase (Best Foods)
3-4 tblsp Tobasco
1 juice from fresh lemon (nuke it for about 1 minute first)
3-4 teasp finely ground white pepper corns
Cook potatos (washed with skins on). Refrigerate over
nite. Can be diced then or after into 1/2 inch squares
or size to your taste.
Take out egg yokes and then dice the whites into small
1/2" pieces. Save yokes for below.
Mix the egg yokes with the mayo, mustard, relish,
Tabasco, pepper and lemon juice. Mix until smooth.
This will be introduced at the very last moment just
before serving. Keep refrigerated. This part is to
"taste", so play with the porportions until it's to
your liking. For outdoor where there's no refrig, keep
this as a side dish floated in a larger bowl of ice so
everyone can spoon onto their helping of salad (you'll
have to make more, 'cuz everyone usually spoons on more
than you would premixing).
Wash the celery & parsley WELL. Drain and pat dry with
paper towel. Gather up all of the parsley, align all
in one direction (leaves in one direction) and then
dice from the stems towards the leafy end. Each slice
should be about 1/8" or 1/16" and the pieces should be
about 1/8"-1/16" square. Set aside. Slice the celery
lengthwise. Each sliver should be about 1/8" wide.
Then slice them into 1/16"-1/8" inch square pieces.
Make sure the leaves are left on and are part of the
mixture. Set aside.
Onions if you like them, but many don't so I leave it
out. If you do, diced to approx 1/8th inch pieces.
Toss everything except for the egg yok mixture
together. Add the egg yok mixture just before serving,
or can be in a side dish with a spoon for each to
garnish.. This makes a great picnic salad and is safe
in that the mayo & egg yokes are added at the last
moment and can be kept in the cooler till the final
mixing or floated in a larger bowl of ice.