Mario Batali's restaurant Carnevino has really expensive steaks in Las Vegas that are getting close to the age of the average find at an archaelogical dig. I'm not sure I'd pay for it, but I'd sure try it.
I have been making fajitas lately using the modified Alton Brown and/or Fidel method using Fajita Marinade 1 from allrecipes.com. Two hours marination or more (more is better) is a key to success. Good luck!
The Rendezvous is good, but the ribs are "char-broiled," and not true BBQ. It's a touristy place, and not one that local go to very often.
In my opinion, you'll find better ribs at the Cozy Corner (across from St. Jude Children's hospital on N. …
If you have a Mexican or Spanish market nearby, they'll have loads of it. I Tried 4 grocery stores in Nashville, and nobody had it. I went to the nearest Mexican market and they had tons. Good Luck!
My wife is from Arthur, and we were just there this weekend. Her younger brother is making me an egg table, and, boy, you should see it. Just bought him a small egg as payment. Got the egg in Effingham as Dutch Valley Meats doesn't carry the sma…
No need for aluminum foil baskets or any special arrangement. Just mix the chunks throughout the lump at different vertical levels and horizontal spots so that the wood smolders throughout the burn down.
Hope that helps.
Looks great, JL. I'll have to give that a try. However, I think that the best part might be the okra! My lovely wife (from Illinois) isn't a fan of such fine southern cuisine, but I'm working on her!
I tried it on the recommendation of one my friends at work. I thought it was OK. Personally, I like DP's Red Eye Express much better. However, I guess it truly ultimately a matter of personal taste.
Also mighty fine. I would have loved to take my small, but I think the airlines have some crazy rule about not bringing flammable materials on board. Regardless, I had some great grilled lobster on our trip.
That sounds like a great idea. If you try it, let us know how it turns out. Mrs. Sweathog thought adding a few onions and a touch of cayenne pepper to to the sausage would be good too.
Welcome aboard, Derek. I grew up in Memphis and now live in Nashville, but man do I miss the BBQ. The BBQ Shop on Madison Ave. and the Commisary are my favorites.
Beanie-Bean is right about mixing the chunks in with the lump when building the f…