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ronbeaux
About
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- ronbeaux
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Comments
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Buster Dog BBQ, A good carmelized pinapple slice is hard to beat! Try avacado too. Or peaches.
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Bobby-Q, If I had one that is where it would be!! Congrats and mucho respect!!
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Bobby-Q, Kinda like strapping on a black belt when your not. Question though, do Chefs prefer to wear their hats all the way up to the point where they are tattered? It's a sign of experience for the black belts and the more worn they are the more …
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TRex, The 2 second rule would definately not apply!
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Fidel, That's a mighty fine pizza and give or take a minute, I bet it was good!!!
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Texiken, Take your roast and sear it really really good using whatever smoke you like. This was a little pecan. Then put it in your dutch oven on top of some celery and onions and add the liquid and fixings like onion, etc. Put the pot on the egg …
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Pharmeggist, I loose count.
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AZRP, Hey, I've been here 10 years and still can't pronounce some of the stuff.[p]Short story; First restraunt I went to was Robin's( ROW BANS) Looked at the menu and saw "Court Bullion" so I asked using the same pronunciation and the waitress sai…
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Pharmeggist, I remember when you asked how to boil and egg! You know I'm kidding of course. Happy 4th![p]Here is din din tonight [p] [p]Filet with rasberry vinaigrette with poppy seeds shrimp, blue cheese sauce, and romain lettuce and tator…
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AZRP, Yes!
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AZRP, Comes two ways here, steamed or smoked. I prefer smoked;) Looks like you did a great job. Woulda went with the hog liver though.[p]I like to bite one end off and keep going until it's gone. Or you can split it open and fork some on a cracker.…
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Rick's Tropical Delight, We should change the name to Hugeday! WOW!
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BbqKid, Nope, but i boiled em right next to one.
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thirdeye, Mud bugs and ribs [p] [p]
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thirdeye,[p]Spare ribs! [p]
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Celtic Wolf, They also just printed out a new pamplet on how YOU should balance your budget![p]
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AZRP, This one is in charge!
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Rusty Rooster, Shrimp salad help??
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egret, Now that's a loonngg cook! I'm still thanking you for that bag you gave me in FL. It's long gone, but not forgoten. Thanks!
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Chuck/Tx, They are already cooked so just put em in there at 350 or so till they get good and hot.
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ShortRib, Here is one over a flat. Iv;e done both on several occasions, flat and packer under it.
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Rick's Tropical Delight, Move that baby over just a little!!
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AZRP, 13! (first liar don't have a chance!)[p]Actually, I'm closer to a 3 or 2. Or would that be as Justin Wilson would say, a tree or too.
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The Naked Whiz, Very Very nice!
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Rick's Tropical Delight, Well I was hoping for 220, but 110 will get your attention also. I'm gonna make some of those soon. Thanks!![p]I'm thinking blue cheese in the middle. Been making blue cheese sauce to put on top of filets and tuna lately, …
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Rick's Tropical Delight, Been waiting to see those eggs. What a good idea. Gotta ask though. When you bite into one of those with the sausage, jalapeno, and cream cheese, do the flavors meld like I'm thinking they do? Like fall on the ground and qu…
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Ottawa_egger, I get to add pepper stuff when My wife is away. She grew up in Louisiana and don't like it, go figure???
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LBTRS, Very nice!
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AlaskanC, Love that name!! Have fun cooking that brute!
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bighound, Mine is the same. As long as you can hold the temp you want. No problem.