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.
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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.
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'!
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!
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.
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
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.
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.
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.