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    You are in: Home / Chef Valbowski's Public Recipes
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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I really like this one. It is hot, and it builds, but it stops there. It is not full on insane, yet, not for people who don't like heat, as you will see when you read the ingredients. I used it for (3), three pound turkey breasts, so this is a lot of liquid. Then I covered well and braised them off in the oven just for ease. Whoa! You can use any meat you like with this I would think. Oh, and watch out when you are cooking the marinade down. The horseradish can really knock you around the room! My wife and the kids were all up in arms about it. I liked it. Another note on the horseradish - use the hot, grainy, jar type.

    Recipe #474762

    I saw this recipe online some four or five years ago, modded it each time that I made it, and eventually came to the below listed version as my personal favorite. Seems as though it won some contest in California. Could be wrong on that, but that is all I remember. I love it. Maybe one of you all will like it too. Tips. The type of beer is up to you. The coffee, I use a dark roast or espresso. Decaf or regular, I just use what is around. Make sure not to use pickled red peppers. They need to be preserved in salt and water only. Preferably charred before being jarred. More details - please mince the poblanos and serranos, and rough chop the onion. Use an old, angry, bitter onion. I am serious.

    Recipe #472093

    This particular recipe is from messing about with the smoker, rubs, and marinades, good times and trial and error. I have liked cooking, grilling, and smoking for many years and my wife and I finally agree that this is the pinnacle of my many roasts, smoked or otherwise. I have never posted a recipe online. I enjoy lots of steps and tediousness- to me that is what keeps me cooking. I enjoy making it hard, because quite often that leads to something different, something unexpected. In the great scheme of things though, this is not hard. Just some fun steps that we think yield tasty results. Give it a try.

    Recipe #460859


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