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re: What is your cooking specialty?
Posted on 8/24/15 at 2:16 pm to boXerrumble
Posted on 8/24/15 at 2:16 pm to boXerrumble
Spicy Chicken Romano
Roast Beef Po Boys
Oven Baked Linguine
I love using my slow cooker to make things also, so not a specialty, but I can make some good stuff (in my opinion)
Roast Beef Po Boys
Oven Baked Linguine
I love using my slow cooker to make things also, so not a specialty, but I can make some good stuff (in my opinion)
This post was edited on 8/24/15 at 2:19 pm
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Posted on 8/24/15 at 2:30 pm to sjmabry
quote:
Sorry you can't cook brisket worth a shite
Oh, I can smoke the hell out of a brisket but I sure as hell can't BBQ one.
Posted on 8/24/15 at 3:23 pm to sjmabry
quote:
Sorry you can't cook brisket worth a shite...
You don't seem to understand that Southerners have the biggest case of little dick syndrome when it comes to BBQ. Brisket is, hands down, the best kind of BBQ and they refuse to accept it.
Posted on 8/24/15 at 3:24 pm to boXerrumble
my paw paws chicken and sausage gumbo recipe is fiya
Posted on 8/24/15 at 3:55 pm to boXerrumble
baked chicken thighs, sauteed vegetables. My almost daily food intake.
I make good homemade yogurt.
I make good homemade yogurt.
Posted on 8/24/15 at 3:56 pm to bbvdd
quote:
Not BBQ. Pork is BBQ.
bullshite, sorry you can't cook brisket worth a shite but it's BBQ.
Posted on 8/24/15 at 4:47 pm to Agforlife
Shrimp Creole
Chicken Enchiladas
Stuffed mushrooms
Canneloni
Lamb shish-kabobs with tzatziki
Caramel Apple Pie
Gorgonzola Risotto
Fresh guacamole
Brie en croute with mushrooms
Baked potato soup
Chicken Enchiladas
Stuffed mushrooms
Canneloni
Lamb shish-kabobs with tzatziki
Caramel Apple Pie
Gorgonzola Risotto
Fresh guacamole
Brie en croute with mushrooms
Baked potato soup
Posted on 8/24/15 at 4:55 pm to CatFan81
There is a reason that "whole hog" is the coveted prize at reputable BBQ competitions. Beef usually has 1 category and Pork has 3-4.
Its a regional argument. Texas, most of Oklahoma and Kansas/western Missouri say beef. Most everyone from Arkansas to the Carolina's say pork.
FWIW I love brisket and I know how to smoke it too.
Its a regional argument. Texas, most of Oklahoma and Kansas/western Missouri say beef. Most everyone from Arkansas to the Carolina's say pork.
FWIW I love brisket and I know how to smoke it too.
Posted on 8/24/15 at 5:44 pm to CatFan81
quote:
You don't seem to understand that Southerners have the biggest case of little dick syndrome when it comes to BBQ. Brisket is, hands down, the best kind of BBQ and they refuse to accept it.
Hmmmm this sounds like it hits close to home for you. Difficult topic with Saint Nick?
For me, I'm a BBQ fan whether it be pork, Beef, Chicken, shrimp, Ect (I know it's not technically BBQ, but it's so damn delicious)
My favorite will always be what I grew up on. Memphis dry rub ribs. There just isn't a place in memphis anymore that does it justice anymore. Real shame. I've been begging my brother to enter the BBQ fest in Memphis. His ribs and brisket would win him a lot of recognition.
This post was edited on 8/24/15 at 7:03 pm
Posted on 8/24/15 at 6:20 pm to hogminer
quote:
There is a reason that "whole hog" is the coveted prize at reputable BBQ competitions.
Yeah because cooking a whole hog is not an easy thing to do and get all the different parts done right at the same time. I'm quite sure if portable pits were large enough then whole cow would be a catagory as well.
BBQ is nothing more than cooking low and slow it doesn't matter what the meat is you are cooking.
Posted on 8/24/15 at 6:24 pm to memphisplaya
quote:
Difficult topic with Saint Nick?
I don't even know what this means?
Posted on 8/24/15 at 6:33 pm to memphisplaya
quote:
I'm a BBQ fan whether it be pork, Beef, Chicken, shrimp
Ever had mutton?
Posted on 8/24/15 at 6:40 pm to bbvdd
You "not BBQ" mother frickers are a bunch of idiots. You can BBQ anything you want. It's a verb/adjective, not a noun.
Nowhere in the world can touch what we do with a smoker and a brisket here in TX. And nobody in the world actually thinks the shite yall produce in Alabama or Tennessee or Carolina even comes close to what we do here. There's a reason why people come from literally all over the world to come and eat at our best Q joints, there's a reason why the top Q joints in the country by anybody's list, half are in texas. We tell you what the frick Q is supposed to be, not the other way around.
Nowhere in the world can touch what we do with a smoker and a brisket here in TX. And nobody in the world actually thinks the shite yall produce in Alabama or Tennessee or Carolina even comes close to what we do here. There's a reason why people come from literally all over the world to come and eat at our best Q joints, there's a reason why the top Q joints in the country by anybody's list, half are in texas. We tell you what the frick Q is supposed to be, not the other way around.
Posted on 8/24/15 at 6:44 pm to Felonious Punk
quote:
Poulet Basquaise & Hachis Parmentier.
La France me manque.
Posted on 8/24/15 at 7:22 pm to boXerrumble
I just bought a kamoda grill and cooked a nice pork loin this weekend. I'm hooked. Ribeye roast this weekend.
Posted on 8/24/15 at 7:25 pm to boXerrumble
Smoked wings
Scalloped potatoes
Fried pork chops
Fried green tomatoes
Scalloped potatoes
Fried pork chops
Fried green tomatoes
Posted on 8/24/15 at 7:40 pm to hogminer
quote:
Its a regional argument. Texas, most of Oklahoma and Kansas/western Missouri say beef. Most everyone from Arkansas to the Carolina's say pork.
There's some western bleed over here west of LR. I consider beef bbq. Just about every bbq place locally has brisket as a main menu item. Too close to KC and Texas to not have it.
Posted on 8/25/15 at 10:31 am to wmr
quote:
There's some western bleed over here west of LR. I consider beef bbq. Just about every bbq place locally has brisket as a main menu item. Too close to KC and Texas to not have it.
That's why Arkansas is the most diverse BBQ state in the country. Centered between Texas, Memphis, and KC. You can drive 50-100 miles and see a totally different menu and style.
Posted on 8/25/15 at 11:11 am to boXerrumble
I make a mean batch of microwaved roman noodles
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