House of Tiki Sale and Hot Lava Java Party - California Events

C Cammo Member San Diego Joined: May 18, 2006 Posts: 2041	C Cammo Posted posted on Mon, Dec 4, 2006 1:12 PM Kahlua GROG 1 Healthy GROG 1 tsp. Liquid Smoke 1 tblsp. Chunky Salt 1 can Chicken Broth 3 Tblsp. Aloha Shoyu 1/4 Head of Red Cabbage 1 Cooking Bag, 'Extra-Extra-Huge' Size Trim as much fat as possible from GROG. Place it, the chicken broth, salt and the liquid smoke in the 'Extra-Huge' plastic cooking bag, (buy it in the 'GROG Supplies' section of Vons) pierce the top of the bag with a few tiny holes, and bake in a huge cooking pan for 3 1/2 hours at 325°. Turn over at 1 1/2 hours, to moisten GROG. Then rotate again at 3 hours. At 3 1/2 hours, turn the oven to its lowest setting, 125° and let GROG sit for another 1 hour. Then turn the oven off, but don’t open the door, and let GROG sit for another 2 hours in his juices. GROG should fall apart easily at the end; just flake with a pitchfork. Slice the cabbage thinly and mix with Aloha Shoyu into the GROG with a pineapple in it's mouth for decoration. Alternate version; soak in brine for 24 hours prior to cooking. Brine; add 2 cups chunky salt to hot bathtub. GROGs in the wild can usually be found in their bathtubs, so this isn't as difficult as it sounds. Will keep in the refrigerator for up to two days.

Kahlua GROG

1 Healthy GROG
1 tsp. Liquid Smoke
1 tblsp. Chunky Salt
1 can Chicken Broth
3 Tblsp. Aloha Shoyu
1/4 Head of Red Cabbage
1 Cooking Bag, 'Extra-Extra-Huge' Size

Trim as much fat as possible from GROG. Place it, the chicken broth, salt and the liquid smoke in the 'Extra-Huge' plastic cooking bag, (buy it in the 'GROG Supplies' section of Vons) pierce the top of the bag with a few tiny holes, and bake in a huge cooking pan for 3 1/2 hours at 325°. Turn over at 1 1/2 hours, to moisten GROG. Then rotate again at 3 hours. At 3 1/2 hours, turn the oven to its lowest setting, 125° and let GROG sit for another 1 hour. Then turn the oven off, but don’t open the door, and let GROG sit for another 2 hours in his juices. GROG should fall apart easily at the end; just flake with a pitchfork. Slice the cabbage thinly and mix with Aloha Shoyu into the GROG with a pineapple in it's mouth for decoration.

Alternate version; soak in brine for 24 hours prior to cooking. Brine; add 2 cups chunky salt to hot bathtub. GROGs in the wild can usually be found in their bathtubs, so this isn't as difficult as it sounds.

Will keep in the refrigerator for up to two days.

Post #270425 by Cammo on Mon, Dec 4, 2006 1:12 PM