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Larry64
| Favorite team: | |
| Location: | Knoxville |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 18 |
| Registered on: | 12/6/2012 |
| Online Status: | Not Online |
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My regular go to for ribs:
texasbbqrub.com
And 2-1-1 if you're crutching but if the ribs you purchase(d) have been injected by the seller, I don't think a wrap is necessary. (I would stay away from injected pork but if it's all that is available then it is what it is)
texasbbqrub.com
And 2-1-1 if you're crutching but if the ribs you purchase(d) have been injected by the seller, I don't think a wrap is necessary. (I would stay away from injected pork but if it's all that is available then it is what it is)
0
re: how do y'all store your bacon grease, and what do you use it on?
Posted by Larry64 on 12/20/12 at 5:40 am to KosmoCramer
I store it in the fridge and use it to add a small amount of smokiness to stuff like..
mac and cheese - just lightly saute the cracker or panko in bacon grease before putting it on top of the mac and cheese and then pop it all in the oven.
add a little to any cornbread or hushpuppies
also good to add some to your pan when cooking potato pancakes
mac and cheese - just lightly saute the cracker or panko in bacon grease before putting it on top of the mac and cheese and then pop it all in the oven.
add a little to any cornbread or hushpuppies
also good to add some to your pan when cooking potato pancakes
re: WFDT
Posted by Larry64 on 12/18/12 at 3:11 pm to BRgetthenet
quote:
That looks awesome. What is your recipe for flatbread? Did you bake that on a stone?
For the dough I used Alton Browns dough recipe found here.
I always make the dough a few days in advance like I do with bread. I think it tastes better and is easier to handle.
Sauteed the shrooms and then added some onions and garlic. Let them cook down a bit and then add some fresh spinach. When its wilted, drain and put onto your dough that's been rolled real thin.
I have a stone but typically don't use it. Just a round pan. Oven at 500, pre-heated for about an hour. Then add your stuff and give it about 10 minutes in the oven. Comes out great and the prep time is usually about 10 minutes so it's quick too.
Best thing about flatbread is it's not real heavy like some pizzaa and it's real easy to do. I had one last week with spicy grilled salmon from the day before, some fresh grilled vegetables, and fresh basil. Man that one was good.
re: WFDT
Posted by Larry64 on 12/18/12 at 2:43 pm to BRgetthenet
Made a flatbread with fresh spinach, mushrooms, chopped garlic, and onions. Sauteed them in some butter, put them on a fresh pizza dough, threw on some feta cheese and baked. When it came out I drizzled some olive oil and dined.
Well, having worked in the industry, it's always been my impression that pre-tax was the standard. It's not an issue of being cheap. It's just pretty much how it's been done and the fact that restaurants always add pre-tax shows that it is what the industry accepts as normal also.
Not really worth a debate I don't think. Just tip as you see fit.
Not really worth a debate I don't think. Just tip as you see fit.
Well, for me it was better in person then their mail order but I would never turn down their mail order que either so congrats. And two boxes is almost always better then one.
OK bbq is usually better then almost all foods in New England with the exception of fresh seafood...that's my motto.
OK bbq is usually better then almost all foods in New England with the exception of fresh seafood...that's my motto.
re: Tipping Debate
Posted by Larry64 on 12/14/12 at 6:30 am to KosmoCramer
quote:
I tip 20% on pre-tax amount.
That's typically where I fall in the mix. Exceptions are made for poor service (less) and low checks like when the wife and I go to breakfast (typically a higher percentage because the check is small).
You don't get a tip just because you showed up though - I'm not the government. I do expect some reasonably decent service.
Joe's place has been around since dirt..or at least longer then me because I remember it as a kid living in that area.
Personally I'd pass on the carp and get the fried gizzards. Hard to find a sit down joint these days that serves fried gizzards.
Personally I'd pass on the carp and get the fried gizzards. Hard to find a sit down joint these days that serves fried gizzards.
Conecuh is a good Alabama brand of smoked sausage - should work great.
cajungrocer sells some decent stuff...bodins, poches, etc
When I use microwave popcorn I always buy Orville fat free or something equally dumb and then melt a quarter stick of butter and dump it on.
It's like ordering a double whopper and a diet coke but it works for me.
It's like ordering a double whopper and a diet coke but it works for me.
re: GOOD (easy) CHRISTMAS PARTY PUNCH RECIPES? (alcoholic)
Posted by Larry64 on 12/12/12 at 11:56 am to lsuwontonwrap
quote:
Hawaiian punch and vodka. Done.
I actually made that last week but with one small change.
Once the Hawaiian ice was in the bowl, I added a small block of ice to keep things cold, then strained the Hawaiian ice into the sink and added two bottles of good vodka.
Done.
I have the artisan model and use it weekly. I do grind meat with it from time to time for hamburgers and it does just fine.
However, it does get strained now and again when mixing dough and if I used the grinder attachment more often I would buy something better for that purpose.
However, it does get strained now and again when mixing dough and if I used the grinder attachment more often I would buy something better for that purpose.
re: Coffee Maker and Grinder
Posted by Larry64 on 12/11/12 at 2:04 pm to Rohan2Reed
I use a keurig for my every day cup because I've gotten lazy at 5 am.
I also have one of these( LINK) which makes a great cup of strong coffee.
BUT, to answer the question. I've owned 4 cuisinarts and while they made a decent cup, they all developed leaks in a short period of time.
I've tried numerous other brands and the unit that lasted the longest and still made a good cup was Bunn ( LINK. The unit I had was commercial but I don't imagine there is much difference in the final product.
I also have one of these( LINK) which makes a great cup of strong coffee.
BUT, to answer the question. I've owned 4 cuisinarts and while they made a decent cup, they all developed leaks in a short period of time.
I've tried numerous other brands and the unit that lasted the longest and still made a good cup was Bunn ( LINK. The unit I had was commercial but I don't imagine there is much difference in the final product.
re: I have a lb of ground turkey...what to do with it for dinner?
Posted by Larry64 on 12/11/12 at 9:31 am to Darla Hood
I would do some stuffed peppers and add some diced smoked sausage for some flavor...ground turkey needs a little help.
Nice! Looks like an early production model of the Cookshack :cheers:
Conecuh is good sausage although I found it to be just a bit over-smoked - great for cooking with but a little strong for my taste when eating it straight. I had some Bourques Smoked Deer sausage a few days ago and that was pretty good as well - decent smoke and a nice peppery taste. I think I have some Teets coming in the next week or two so hopefully will be able to post back about that soon.
Larry
Larry
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