Uncle LeeBird

Not really...gonna discontinue it...pies really ain't my bag! Saw it on tv and had to try it....I will come up with something sweet!

The only "real" gravy I can make for you could be pork butt gravy or smoked brisket gravy...you let me know...!!!

Cosmo...you got it, just lemme find some curd first!! Tomorrow I'm sure...

I give the edge to cowbell on the mac n cheese and to hi hat on the burger even though I wasn't as impressed as glass...but it was over cooked, they didn't ask me a temp so next time I will demand mr-r...glass guarantees I will be mire happy and I'm sure he's right...also want to try cowbell again, not for the burger but for the ribeye!! Saw it in New Orleans Magazine and it looked great!!!

Whenever I compete in BBQ competitions I always use the "tips" to give away as samples, you just have to be careful not to overcook them. There is a little extra work involved but for half the price you get a lot more meat and if you're cooking for a crowd it gives you something to put out as finger food until the main course is ready...maybe use a different type of sauce to have a different flavor...or zia's thai rib sauce...just a thougt

Buy a few pounds of yukon gold potatoes and cut them in half...boil them in salted water for about 5-10 mins...you don't want to cook them all the way through...strain and let dry then put in a casserole dish in the oven with a stick of butter and a lot of fresh garlic...let roast until completely tender then top with fresh grated peccorino regiano or parmesean cheese and chopped green onions....very simply and very good.

Saw Emeril do a sugar and cheyenne crusted salmon once...i tried it and it was awesome. I'm sure if you googled it you'd easily find the recipe. Very easy to do and delicious too.. :geauxtigers:

Anybody been yet...it's around the corner (almost) and haven't been yet...might try tomorrow am. Will report back...

did someone delete the on point thing? BC i thougt i remembered reading it earlier but don't see it now...

I've got one of those wall mounted commercial ones that they sell at restaurant depot. It's VERY difficult to cut the sweet potatoes but the eggplant is easy as can be. :geauxtigers:

when I was a kid my Grandpaw used to pickle whole peppers with merliton and carrots and all of that. LOVED IT. In fact I might try that this week.

Last week I FINALLY perfected a pickling recipe for my Daikon and Carrots...though I doubt it would taste great with japs... :geauxtigers: