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Re: Lollipop Lamb Chops - Need a fail safe recipe
I like to leave the fat cap intact for the crispy side. Also usually wrap the legs as I burnt some years ago to nothing and never forgot. If you prefer lots of cooked ends cut them into pairs and the…1 · -
Re: Clams
Luv clams any way. Old clammer told me 20 some years ago that you should take a 5 gallon bucket full, place in bath tub with 2 cups course corn meal and 10 lbs ice next day nice and clean and chilled…1 · -
Re: Pork shank on the egg?
Here is a pork shank I did awhile back. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1276563&catid=11 · -
Re: Asian sesame spare ribs
Here is an oriental variation I like. NOH has several seasonings and rubs. Pork, Ribs, Baby Back, Oriental, 3 Tier, Richard Fl Finally got around to taking some pictures of my ribs. INGREDIENTS:6 2 1…1 · -
Re: Wok Fried Rice (Pic Heavy)
I usually add the eggs and garlic chives/scallions by them selves, cook and remove to add back at end. Found out years ago that if you have too much going on in the wok there is a tendency to over c…2 ·
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