10 lb bicep of bigfoot meat, cubed
2 24 pks good quality beer
20 pkts 5 alarm chili seasoning
10 large cans of V8
3 lb tomatos, diced
2 lb onions, diced
empty all 48 cans of beer into large container. Add chunks of bigfoot meat and marinate for 1 week to remove the worst of the gaminess. drain meat and add to giant pot with seasoning to brown meat, stirring constantly to distribute spices evenly. when all meat is thoroughly cooked, add remaining ingredients and let simmer overnight. Serves a small thirdworld army.
Re: Bigfoot recipes?
cut sasquatch up into 1 inch square pieces wrap bacon around each piece keep in
place with toothpick (could use bigfoot loin it is excellent) buy Kikomans terryaki baste
and glaze! brush both sides with glaze place in sprayed cookie sheet or pan put in
broiler 3-4 inches from heat cook until starting to blacken on one side turn on other side
and baste again with sauce cook in broiler until starting to blacken also serve soon
after.... fantastic!
Re: Bigfoot recipes?
Baste one inch think slices of bigfoot loin with mayonaise, sprinkle heavily with basil and wrap in foil. bake at 400 degrees until fully cooked. Serve with baked potato and romaine salad.
Re: Bigfoot recipes?
BIGFOOT Fajitas
100 pound bigfoot, cut in slices
200 onions, sliced
100 green bell pepper
1000 flour tortillas, warmed
cilantro, chopped
2 gallons oil
In Very Very large skillet, heat oil then add bigfoot
strips, onions and bell peppers. Stir fry
until bigfoot is cooked through. Put mixture
in flour tortillas, and sprinkle cilantro
over the top.
Re: Bigfoot recipes?
Sasquatch's Burritos
Sent in by Chef bklender!
2-3lb Bigfoot Roasts (Bottoms are best)
2-cans chopped green chiles
1 cup olive oil
4-5 cups water
1 cup flour
1 20 oz jar salsa
1-14 to 16 oz can chopped tomatoes
1-onion (Chopped)
Cumin Spice, Garlic Salt
In a dutch oven, brown roasts over an
hour with oil, 2 cups water, 1 can of
chiles and the chopped onion (Season
to taste with cumin and garlic salt).
Place roasts and contents in a crock
pot, add 2-3 more cups of water until
roasts are almost covered in water.
Simmer on high heat at least 4 hours or
until meat is tender.
When meat is tender it will shred when
stirred with a spoon. Drain the juices,
save one cup and return it to the meat,
Add tomatoes, the second can of chiles
and the jar of salsa. Stir in flour and
simmer for 1 more hour.
Serve on tortilla shells with cheese,
sour cream and salsa
Re: Bigfoot recipes?
BIGFOOT JERKY
From Veteran "Chef of the Day" Hugabigfoot!
1 1/2 pounds bigfoot brisket
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Liquid Smoke
1/2 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon MSG
1-2 teaspoons black pepper
Trim off fat from brisket. Slice meat thin (as
you would slice bacon). Mix remaining
ingredients. Marinate sliced meat in sauce for
12 hours in refrigerator (in air-tight covered
container). Place marinated meat on oven rack,
a single layer at a time. Dry for 8 to 12 hours or
until chewy at 125
degrees, or lowest oven setting. Leave oven door
cracked open about an inch
during drying time to keep temperature lowered
to proper level.
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