- Mar 16, 2009
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no lard. canola oil.brewerjeff said:eh senior krebs.... do you use as much lard as most "authenic" South of The Border cooking does? That's always held me back.
no lard. canola oil.brewerjeff said:eh senior krebs.... do you use as much lard as most "authenic" South of The Border cooking does? That's always held me back.
The mustard is off the hot dog.usedtobefast said:
+1,seasoned with chipolte flakes to a nice crispy texture.RedheadDane said:BBQed salmon!I love it
Heck... I love salmon, but BBQed and eaten outside just makes it even better!
i still miss Chick. he was the reason i started to listen/watch basketball.krebs303 said:The mustard is off the hot dog.
old LA Laker fans will know this
I miss Chick
This game's in the refrigerator: the door is closed, the lights are out, the eggs are cooling, the butter's getting hard, and the Jell-O's jigglin'!
yum, dried or fresh apricots/cranberries?shawnrohrbach said:Thursday night. Thick pork chops pan fried with oil and garlic, stuffed with goat cheese, and covered with sauted mushrooms, sided with an apricot/cranberrry chutney. BANG!
I didn't forget. but all I could find was this recipe. I never made it because it makes 2 gallons. It comes from Jeff Smith The Frugal Gourmet. All of his recipes I have tried have been Excellent.Susan Westemeyer said:Anybody have any good barbecue sauce recipes?
Do you cook the mustard greens with vinegar? What wood do you use for the smoke? I have good Eucalyptus (sp?) I use here in so cal; very hard and smokeyThoughtforfood said:French Toast made with Lemon Sour Cream Poundcake for breakfast
I am currently at the end of a 5 hour rib smoke, with corn fritters and mustard greens and fresh bread.
I blanch the greens and then saute with butter, chopped garlic, and salt. Then I put hot pepper vinegar at the table. As a southerner, I put hot pepper vinegar on every green. Being from North Carolina, I smoke with hickory. It is the flavor of BBQ to me regardless of the meat. I would like to branch out though, but am not sure I can get Eucalyptus in NC.shawnrohrbach said:Do you cook the mustard greens with vinegar? What wood do you use for the smoke? I have good Eucalyptus (sp?) I use here in so cal; very hard and smokey
hickory is the king of BBQ. oak is the queen. hardwoods are best for BBQThoughtforfood said:I blanch the greens and then saute with butter, chopped garlic, and salt. Then I put hot pepper vinegar at the table. As a southerner, I put hot pepper vinegar on every green. Being from North Carolina, I smoke with hickory. It is the flavor of BBQ to me regardless of the meat. I would like to branch out though, but am not sure I can get Eucalyptus in NC.
Next time I'm in NC, I'm popping around for dinner. I'll do the dishes. Deal?Thoughtforfood said:I blanch the greens and then saute with butter, chopped garlic, and salt. Then I put hot pepper vinegar at the table. As a southerner, I put hot pepper vinegar on every green. Being from North Carolina, I smoke with hickory. It is the flavor of BBQ to me regardless of the meat. I would like to branch out though, but am not sure I can get Eucalyptus in NC.
here's a chart of good woods for smokingThoughtforfood said:I blanch the greens and then saute with butter, chopped garlic, and salt. Then I put hot pepper vinegar at the table. As a southerner, I put hot pepper vinegar on every green. Being from North Carolina, I smoke with hickory. It is the flavor of BBQ to me regardless of the meat. I would like to branch out though, but am not sure I can get Eucalyptus in NC.