| Food and Drink Board|| The creepiest pasta dish you'll ever see - Degas on 11/11/14 at 2:34 am|
| Food and Drink Board|| Longhorn Steakhouse, Texas Roadhouse, Logan's Roadhouse - Degas on 11/10/14 at 11:05 pm|
Because I've only been to a couple of them when I'm with other people on the road, admittedly over time I get them mixed up. If faced with the choice of one of the three, what are the attributes of each one, or are they all on the same level? ...
| Food and Drink Board|| Anyone smoke a whole duck? - Degas on 11/6/14 at 4:46 pm|
It's going to be one of my next attempts and I'm sort of canvassing an opinion from stuff on the net.
Anyone experienced pros and cons? Dos and don'ts? Tips? I've heard that a farm raised duck contains more fat which is more forgiving....
| Food and Drink Board|| Let's make smoked country style pork ribs - Degas on 11/5/14 at 8:17 pm|
I kissed some country style ribs with my most recent rub...
Fired up the smoker using pecan chips and brought the smoker temp up to 225, then in went the pig...
It's my fir...
| Food and Drink Board|| Snow Crab and drawn butter (and talk of shichimi togarashi) - Degas on 11/4/14 at 11:36 pm|
One of my favorite things in the world.
| Food and Drink Board|| Obscure items that you've smoked or tried smoked that were surprisingly good - Degas on 11/4/14 at 2:36 pm|
I've done my share of smoking the usual butts, sausages, chicken, fish, but what out of the ordinary should be tried that commonly might not be considered?
For instance, I'm contemplating smoking some frog legs. Never had them smoked.
Ideas need not be a protein....
| Food and Drink Board|| 72 hour short ribs w/pics - Degas on 10/29/14 at 2:52 am|
How do I love thee, let me count the ways...
I had to take a couple of pics of these gems tonight because they looked so good. 72 hour sous vide beef short ribs, then kissed with charcoal heat on the Weber (pecan wood chips added to the flavor), seasoned with a Quebec spice blend. A dollop of hot...
| Food and Drink Board|| Wish list for a better Maverick Thermometer - Degas on 10/27/14 at 1:50 pm|
I'd love for it to be somehow connected with a phone app. Would love to be able to monitor both the pit and the meat from more than 300 feet away. I was at an event yesterday and although I knew the fire and pork butt were doing well, I would have liked to have monitored it the entire time. Could ha...
| Food and Drink Board|| Let's make smoked salmon - Degas on 10/21/14 at 8:43 pm|
I'm starting off by mixing a dry brine, about four parts brown sugar to one part kosher salt and a bit of finely chopped garlic. Down into the bottom of a vessel it goes, then layered salmon face side down, then alternating until all is covered in the dry brine.
| Food and Drink Board|| Richard's Boudin - Degas on 10/13/14 at 3:01 pm|
I tried it for the first time. Is it just me or is there too much rice in this product?...
| Food and Drink Board|| Vid of 2nd Graders Dining on a 7 Course $220 tasting meal - Degas on 10/12/14 at 2:53 am|
| Food and Drink Board|| Let's Make Goma-ae - Degas on 10/9/14 at 12:05 am|
A small and easy Japanese dish that is very dear to me.
For the dressing: 1 part ground sesame seeds (I used a food processor), 1 part soy sauce, and 2/3 part white sugar
Blanch a bunch of fresh spinach leaves in boiling water for just one minute
| Food and Drink Board|| Freezing a packet of vodka soaked (soaking) pineapple - Degas on 10/5/14 at 5:46 pm|
So I was to bring some pot luck items to a gathering this weekend that I never made it to. One of the items is pineapple chunks soaking in vodka. I cubed a perfectly ripe pineapple, tossed it in a food saver bag, poured vodka over it and it's sealed. There is still some liquid vodka floating around ...
| Food and Drink Board|| Any ballers purchase the $9.49/lb Whole Foods baby back ribs yet? - Degas on 9/28/14 at 12:59 pm|
I know WF is pricey, but this is borderline ridiculous. ...
| Food and Drink Board|| Thug Kitchen Cookbook - NSFW - Degas on 9/27/14 at 4:16 am|
Has anyone picked up this gem yet?
| Food and Drink Board|| Question about Billy's, Best Stop, and Don's Boudin - Degas on 9/23/14 at 3:09 pm|
I've only been to Best Stop and enjoy their boudin, but I have on problem with it. As some of you know, I'm on a sous vide kick, and since the boudin links are literally a foot long, I need to cut them in half to create portion sized bags to cook sous vide then freeze for future use. The issue I'm h...
| Food and Drink Board|| Anyone have a proven rib rub they would like to share? - Degas on 9/22/14 at 10:53 pm|
I know this has been discussed here before and I did a search but there is so much to sift through. I haven't taken careful notes of the threads that have listed recipes because I've never blended my own from scratch. Now that I'm thinking of stepping up my rib/butt output, I'll pose the question ag...
| Food and Drink Board|| The 11 best oyster bars in America - Degas on 9/21/14 at 12:57 am|
[link=(http://www.cnn.com/2014/09/17/living/best-oyster-bars-eatocracy/index.html?hpt=hp_c3)]...according to this CNN writer[/link]
Louisiana has been shut out....
| Food and Drink Board|| What do you use Very Teriaki for? - Degas on 9/15/14 at 2:49 pm|
I've heard posters praise this sauce, so I picked some up, opened and tasted it and it seems overly sweet, but tasty. Looking for suggestions from peeps that have used this particular sauce with success. tia...
| Food and Drink Board|| Gas vs Electric Smoker - Degas on 9/9/14 at 2:16 am|
We all know the difference in taste between a gas grill and charcoal, but since the heating method in a smoker is simply to obtain smoke, what difference if any is there between gas and electric? Any pros or cons?
I know that some electric smokers have the capability of shutting themselves off on...