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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 · -
Re: Baby backs frozen ... Problem?
Run them under some cold water and turbo 350 indirect for 2-3 hours. Bones down, spritz every 30 minutes or so and add the sauce the last 30-45 minutes,1 · -
Re: Hatch chiles what now?
I usually roast them on a hot direct fire until they are blistered all over, then place in a ziploc and let them cool. They should then be ready to peel the char off, take the stems and seeds out and…2 · -
Re: Stuffed pork loin ideas?
Here are a few ways I like! http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1 http://www.greeneggers.com/index.php?option=com_simpleboard&func=vi…1 · -
Re: Brisket burnt ends?
This should help! http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html1 ·
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