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I save it and when I make spaghetti sauce cut this into smaller pieces and let it flavor the sauce (gravy). It breaks down and very easy to eat.

Hey Dave, red is the only way I eat them. The jalapenos are sweeter and don't have that green pepper taste which i hate. As for heat...mine are still hot and haven't noticed a difference between the heat of a green or red.

I thought for sure I could come on this site and find a really good recipe for refried beans! Anyone have one they would like to share? Thanks

Andrew,try this one. Danny Gauldens rib glaze

Purging is the same as salt wilting. Basically, you sprinkle salt on the raw slaw mixture and put some type of weight on top of it. Most use a colander with a plate on top of the cabbage, weighed down with a brick or something else heavy. After it wilts rinse the cabbage and let air dry or...

Have either of you tried a coffee rub on a shoulder?

Bryan, After reading through the volume of posts, it appears that you are the only one trying the blood orange. How did you like it? I have a tree in my backyard and I was interested in what you thought. Regards.

Thanks for all your help and input. Kinda like having a chef in your back pocket!!

Alright I will bite Kevin, what is your recipe for Alfredo sauce? In addition, go any ideas on how to make the mozzarella cheese sauce (recipe)? Say for 4 adults, remember it is going to be cut with a red sauce. Better yet, let me send the wife down to where you are and you can make it for...

Kevin, I don't think it was a balsamella sauce. I think Steve nailed it, it was a mozzarella cheese sauce mixed with a marinara. So who has a recipe for a mozzarella cheese sauce? Think this one is done with the roux? As for my second question, it was just more of a question. I was...

I was at a restaurant (Rigatonis Mesa, Az) and they have this wonderful dish that combines a white (cheese?)and red sauce (tomato) mixed with Rigatoni covered in cheese. Any idea how to make this sauce? I know it is very vague but they don't have much of a description with the dish. I have no...

Thanks Jim for taking one for the team! I don't like super sweet drinks and I would imagine if I made the lemoncello, I would decrease the amount of sugar. It just seemed like a good idea at the time....thought I could get two drinks out of making just one.

Wife just discovered this drink and loves them so I am going to you guys for some advice. 1. After reading the lemoncello thread why wouldn't you just use that since it is vodka with lemon/sugar? Wouldn't this be easier? 2. I know the drink calls for vodka but could you use Everclear? What...

So what are you waiting for Keri? Your last writeup was great when you visited Danny. I am looking forward to reading another article on BBQ. Feel kinda honored to have both Chris and Keri both on the thread I started....

Bass Proshops has them in stock and on the web.

I stumbled upon this article/review written by Danny Gaulden reviewing the BDS (big drum smoker). I was just laughing to myself how we spend all this time with heatsinks, gurus, piedmont pans, etc. and a man who has bbqed more than I ever will in 2 lifetimes just loves the big drum smoker...

In my opinion it would be overkill cause the low and slow is whats going to make the piece of meat tender. Poking a gazillion holes in the meat would be more for allowing a marinade to penetrate and flavor the meat.

1 (16 ounce) jar sauerkraut, drained 1 (8 ounce) pkg cream cheese softened 2 cups shredded Swiss cheese or cheese of your choice (smoked Guoda, provalone) 2 cups shredded cooked corned beef 1/4 cup thousand island dressing Combine all ingredients in a slow cooker and warm till cheese is melted...

A few thoughts and suggestions: I use alot of garlic since I am Korean. If you are going to chop your garlic anyways after you peel it, then don't peal it and just crush it under a chefs knife. This releases the skin and makes it easier to chop. Getting the garlic smell off your hands....rub...

I stumbled across this site and it has alot of really good info if your into traditional mexican cooking. Recipes are based on the food from the Yucatan. Reminds me of what K Krugers cooking class would be like! http://www.los-dos.com/recipes/index.php