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  1. Pork Loin Stuffing?
  2. Homemade cocktail sauce/shrimp recipe
  3. Bacon Grease Question
  4. Oyster Stew
  5. need a prime rib rub
  6. Chicken Fried Chicken
  7. bacon talk/ingredients/ladies and gentlemen
  8. Penzey's Help
  9. Maple syrup bacon
  10. short ribs on the wsm?
  11. other suggestions for the Pork Loin recipe
  12. Cottage Style Bacon?
  13. Giardiniera Recipe?
  14. any ideas on how to freeze/defrost potato kugel
  15. Brine for wings
  16. A question about salt
  17. How Do You Use Mae Ploy?
  18. Beef Pot Roast
  19. Favorite Pizza Pie
  20. Rutabagas, Turnips and, Parsnips
  21. Too much cayenne
  22. Better Homes and Gardens Grilling Book brisket
  23. Maple brined pork chops
  24. pomegranate molasses help...please
  25. Infused EVOO
  26. What to pair with this sauce?
  27. Superbowl chili cook off contest!
  28. Cumin
  29. Rub Ingredients: Mustard and Sage ?
  30. moe's bbq sauce
  31. Mushrooms
  32. Pickled sausage recipe?
  33. help w/ rub
  34. Why did my chicken stock turn black?
  35. Help with a low carb side to go with Roadside Chicken
  36. Beef Tenderloin "Chain"
  37. lets hear it
  38. pepper smokin ?'s
  39. Pork Belly: Fresh versus Frozen...
  40. Pheasant Brine
  41. Hot Paprika?
  42. Where to buy chili powders?
  43. Smoked paprika oil
  44. first attempt at smoking, rub recommendations please
  45. I need the best BBQ wing recipe
  46. Marinade request for london broil
  47. Looking for feedback on Rub + Sauce for Pork Butt
  48. need pork chop recipie
  49. New Orleans BBQ Shrimp
  50. Storing Roasted Chile Peppers?
  51. First Time Chicken
  52. What to do with these chile peppers?
  53. small chunk of brisket ? first try
  54. Input on this chicken recipe requested
  55. chicken recipe part II request
  56. Black Forrest Torte - Kirsch - Clear or Colored?
  57. Deconstructing Williams-Sonoma's Chili-Lime rub
  58. How do you grind your chile's?
  59. Oysters
  60. Williams-Sonoma "Adam's Steak Rub" deconstructed
  61. Deconstruction of Penzey's Southwest seasoning?
  62. What's the "magic ingredient" for a BBQ rub or sauce?
  63. What is crushed red pepper?
  64. thoughts on marinade (and cook method)?
  65. Poblanos --- Roast/Peel???
  66. What is tomato sauce?
  67. Glaze for ham
  68. What thickness for ribeyes?
  69. Oklahoma Joes ribs?
  70. BBQ Corned Beef?
  71. menu ideas for two
  72. Not so peppery Mr. Brown
  73. Looking for sauce type and recipe
  74. Original Honey Chipolte, you mind helpin'? thanks.
  75. Citric Acid
  76. Brining a "ready-to-cook" ham with a "fresh ham" recipe?
  77. French Fry Help
  78. Baked Potatoe Question
  79. alfredo sauce help
  80. Confused by sauce recipes -- need a one I'll like
  81. whats better use for me?
  82. Vinegars
  83. Qdoba Ancho Chili BBQ Pork
  84. Prime tri-tip?
  85. Interesting cinnamon information
  86. Smoked Mussel Meat
  87. Pork Tenderloin and Pineapple?
  88. Tri tip rub question
  89. new fun, good food
  90. "The" chicken?
  91. quick easy question
  92. Making Brine Ahead of Time
  93. Boneless turkey roast...Anyone cooked on WSM?
  94. Best Competition BBQ sauce for Pork Ribs
  95. Homemade yogurt question
  96. Want to change up my 'Butt' recipe
  97. Dry Rub suggestion for Ribs
  98. Buttermilk...anybody make it?
  99. Smoking Bacon and Salmon
  100. pulled pork - Cuban style?
  101. Fajita Marinade
  102. Yellow Rice
  103. Italian Marinade?
  104. Salo (Salted Smoked Pork Fat)
  105. Morel Mushroom cooking methods?
  106. smoked salmon questions???
  107. Bacon Question
  108. Anyone tried Roadside Turkey Breast?
  109. substitute for apple cider vinegar
  110. Chile Powder Heat Index
  111. Beef country style ribs?
  112. Brisket and Pork Recipe Ideas
  113. Living in Holland (Europe): What kind of bacon do I need for Pig Candy ?
  114. "Natural Smoke Flavor"
  115. Brisket Marinades?
  116. MOOSE?
  117. butchering a pig next month looking for some ideas on what to do with the hams
  118. 17 lb pork shoulder, how long will this take?
  119. Buffalo Meat
  120. sorghum molasses
  121. Balsamic Vinegar Recommendation?
  122. Fresh Nutmeg
  123. Lamb help
  124. Fresh ham vs. Pork shoulder
  125. wet curing bacon and ham should i leave the skin on
  126. Perdue Oven Roaster suggestions
  127. Morton & Bassett Spices
  128. Home Grown Herb
  129. Tomato Gravy - Bumped
  130. Red wine and beef
  131. Maple Bacon: Pellicle Formation
  132. Liquid Smoke ?????????
  133. Adzuki Bean Substitute???...
  134. Mahi Mahi help
  135. Standing rib roast
  136. Smoked Ahi Tuna
  137. Pork shanks
  138. pork butt question
  139. Sour Pickle Recipe?
  140. Ironwood for smoking
  141. Cherry Liqueur (the limoncello hooked me)
  142. Boneless Skinless Chicken Breast
  143. Granulated Brown Sugar vs. Standard Brown Sugar
  144. pork rinds
  145. question about curing / smoking bacon
  146. Irish Whiskey Ribs?
  147. Margaritas
  148. Suggestions for 6lb. round tip
  149. Ever freeze ABTs?
  150. red chile/banana pork
  151. Japanese Peppers???
  152. Dried Mango Marinade?
  153. bacon cure
  154. Red Pepper Flakes: Grinder...
  155. Brisket - times
  156. Quick question about lime juice
  157. Lemon Peel in Rub
  158. Jerky tips suggestions
  159. Honey Question...
  160. Product request
  161. Green Peppercorns
  162. High heat brisket
  163. Pulled/Shredded Chicken
  164. No recipe for refried beans!
  165. Cabbage Roll?
  166. Smoked Sea Salt
  167. cooking the pastrami
  168. Potential sauce recipe
  169. Steak Sauce
  170. How much smoke wood to use for smoking dry-cured bacon????
  171. Margarita recipe request.
  172. Cilantro Flower
  173. Ralph has lost his mind... Gonna do a fatty
  174. Tuscan/Italian grilled ribs
  175. Ground Sage VS Rubbed Sage
  176. how to make carmalized sugar syrup
  177. hanger steak
  178. ABT's on WSM
  179. Questions concerning bacon curing
  180. Sweetening Mascarpone
  181. Fresh frozen ham.
  182. Turkey Wings
  183. Observations on bacon curing methods
  184. Cheesy creamed corn recipe
  185. Heads of Garlic
  186. Pork Roll
  187. Pancakes for a Crowd?
  188. Garlic Powder equivalent?
  189. Beef Back Ribs?
  190. Aging Beef in cryovac bags
  191. Another bacon smoking question
  192. Rack of Lamb on my Weber Kettle
  193. Questions about rib rub
  194. Freezing Jalapenos?
  195. I need a good pizza dough recipe....
  196. Shelf-life of Dried Chiles
  197. What to do with banana peppers?
  198. Anyone...
  199. Ideas for storing fresh Habeneros
  200. Any ideas for boneless chuck? On grill or WSM??
  201. Chow Chow recipe
  202. Anaheim Peppers - What to Do?
  203. Crock pot Turkey Legs?
  204. Ancho Chile Powder
  205. Spices
  206. Chili Verdi recipe?
  207. Moink Balls
  208. Red Jalapenos?
  209. Onion & Garlic - Granulated vs. Powder
  210. Wild boar
  211. Looking for finishing sauce for pp by Bryan S
  212. Looking for a good jerky recipe.
  213. Pink Peppercorns
  214. Elk Sirloin Tip Roast: Suggestions?
  215. Stretching a chili paste
  216. Smoked Sirloin
  217. Butter Injections???
  218. pepper procedures
  219. Kosher salt when brining?
  220. Carnitas
  221. Clam Sauce
  222. Lemon Desert Ideas?
  223. Raw or Turbinado sugar in rubs question
  224. Coleslaw for pulled pork sandwiches
  225. Missing: Smoky Sweet Potato and Ham Bone Soup with Jalapeno Garnish
  226. Potato Pancake Recipe?
  227. Hot Cocoa
  228. Peruvian Aji - Green Chile Sauce at Peruvian Restaurants
  229. Chain, chain, chain, chain of...
  230. already cooked smoked ham
  231. Mustard substitute
  232. London Broil Marinade or rub??
  233. Peruvian purple potatoes
  234. Turkey Bacon
  235. What do you mean you 'lost' the vinegar recipe!?!?!?!
  236. Any Good Ideas
  237. Bacon curing observations and questions
  238. Pastrami Help Question
  239. Mole? Adobo? Pipian?
  240. Boars Head Cajun Turkey Breast
  241. Heritage pork
  242. Grandma Kirk's Baked Beans
  243. Can you freeze fresh pasta?
  244. Smoked prawns / shrimps
  245. 1st Turkey Smoke - Lots of pressure
  246. Paul Kirk recipe HELP
  247. anchopotle
  248. Spare ribs and pineapple chunks?
  249. Three questions about rib roasts/ribeye steaks
  250. Need a pork rub that goes good with a sweet bbq sauce