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Chuck
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- Chuck
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Pineapple Head in sweet potato hash, swamp venom in bloody marys and in tarter sauce, cow lick on sliced tomatoes and in flour for braised shortribs, Firewalk on grilled plantains, Bombay Curryish in chicken coconut stew......and the list goes on. …
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Thanks everyone for the nice comments....it was as good as it looks.
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Great as always hanging out with you and the Free Range boys.
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...and I still make them several times a year.
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Meant to add a smiley thingy myself.
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I like Tsunami Spin on shrimp.
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Not irritated at all.
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Us true "Philly Snobs" would never call the sandwich a "Philly Cheese stake". It's just a cheesesteak. If you need the "Philly" or make them with "stake" it's a dead giveaway that you have no clue as to what you are talking about. "Steak and chees…
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Hi Anne!!! WooDoggies gets the briskets for us from a butcher near him and we have bought them from Central Meats in Chesapeake VA. The coarse grind made the burgers a little wanting to fall apart so a little extra pressure when forming is good …
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How much fat to leave would depend on the brisket. I left all the fat on the trimmings but would probably take a little of the thicker fat off if doing a whole brisket. If buying just flats I woud not trim anything. My guess by looking at it was t…
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It used to be the standard for me until this Argentina junk came in. Avoid the Argentina stuff and it is still good.
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It will say it on the side of the bag about 1/2 way down. So far I have seen Argentina, Paraguay, and no marking (which I understand to be US made).
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Just be careful. If it is made in Argentina it is unuseable except for very low temp cooks. So many sparks that it gets ash on your food. I bought 6 bags from Restaurant Depot a year ago and still have a couple left....it is really bad. Paraguay…
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Good point...really watch out for the guy with the beard and the long hair.
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It was great meeting you guys and getting a chance to hang out a bit. Congrats on your first competition!! You hit all of your goals and I have a feeling that your goals will get higher and you will hit them as well. I hope the Dizzy Pig and the P…
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Real easy to do. Cut your potatoes in about a 1/2" dice. Toss in vegetable oil to coat. Liberally coat with Dizzy Pig Raging River. I always use a cast iron skillet but you could use any skillet. On the egg heat skillet with dome temp around 350…
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Since you asked I think you should have just let the whole brisket thing die. I won't comment on your "hypothesis", also know as an educated "guess".
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Looks REALLY good John, I might have to do some legs for lunch tomorrow. Doing the corn on the grill with some prime rib eyes tomorrow for Fathers Day dinner. 6 butts again too for up coming events. Feel free to bring a fork.
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Nice job Kenny...as always!!!
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I am planning on it. Probably doing some cheesesteaks(yes I guess I am predictable) and who knows what else. Chuck
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A pizza throwdown could be fun.
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miller was amazing tonight
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Awesome game....and the Jersey guys did me proud!!
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Awesome milestone Anne!!! It is great having with us all and I am looking forward to the next time you and Del come hang out with us Dizzy Pigs. My Mom was not a fortunate as you and lost her 2 year battle several years ago. It is a nasty thing t…
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That sandwich sure did look good!! I might be in Chicago in two weeks and will be heading there for sure.
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My guess is that RO is stamped Argentina on the side. I have been buying mine from restaurant depot until they started carrying the RO made in Argentina. I have found it to be almost unusable due to the sparks. It works OK low n slow but I ruined…
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I'll second that!!
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You do know that there are 2 racks in a package right? I always found them to be about the same as everyplace else I get them but maybe I have been lucky. Chuck
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Congrats Wess!!!!
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Still making them several times a year Max. Had Ctit's girlfriend's family over awhile back and made them with king crab twice baked potatos and fresh beans. They loved it. Great recipe.