Search results

I was watching an old episode of Man v Food last night and Adam visited Pappy's Smokehouse in St. Louis. I saw that the corn on his plate looked different so I looked up Pappy's menu. Sure enough it was fried corn on the cob. Does anyone have a recipe and method for making this? How does it...

Thanks Kevin! Can't wait!

Sorry to bump an old post but I was thinking about frying up some sweet potato fries this weekend and I was wondering if the procedure would be the same and can you use the same oil to fry sweet potato and regular fries.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: French Fry Cutter How about one of these? Halfway there. </div></BLOCKQUOTE> I actually was looking at one of those. I guess I could cut...

I make potato salad quite often and I was looking to see if there is a device to cut potatoes into uniform bite sized pieces. Sometimes I make potato salad for family gatherings so we can be talking about 20 pounds of potatoes. Just looking for an easier way than cutting them all by hand.

I'm going to be making these this weekend and I have a few questions. Can I make these in the crock pot? Will one batch be enough to serve 10 people as a side dish? Getting hungry just thinking about it.

I cook patties frozen all of the time. I usually make my own but it seems like they stay flatter when cooking them from a frozen state. Bubba Burgers are OK. But you know how it is, once you start making something from scratch you become overly critical of premade stuff. Anyway I think...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> DO NOT WALK AWAY FROM THE MEAT ON THE FIRE! </div></BLOCKQUOTE> I never walk away or put the lid on when searing, after I move the over to the indirect side I lid it up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Not if you're talking breast, no - that's as high as I go. Residual cooking is minimal. </div></BLOCKQUOTE> Just out of curiosity what temp...

I'd pass on the steak seasoning. I hate sweet stuff on steaks. Beef ribs and brisket are another story. But the roquefort butter, now your talking!

Has anyone ever tried fat washing the vodka? I've been toying around with the idea. Here is the method I plan to use (only with vodka): Fatwashed gin 5 strips slow-cooked bacon 1 teaspoon tri-color peppercorns 1 (750-ml.) bottle Hendrick's gin Place the bacon and peppercorns in an...

Vac seal and chill would be easier anyway. Thanks Kevin. Going to have to do a few test batches.

Could I freeze, vac seal, and then drop the bag in hot water to reheat? I will be bringing my turkey fryer to reheat vac sealed pulled pork and beef. I imagine that will work just the same then no worries about using the ham hocks.

If using a ham hock do they need to be refrigerated? I know they would be best eaten warm. I was planning on taking a bunch on a camping trip to accompany some cold beer. What would be the best course of action?

I don't think so. I called a local place called "Nuts To You" that roasts their own peanuts and they told me they sell "raw" peanuts. I found a number of different recipes, some with ham hocks or smoked pork neck bones in the water. I would only do that for a party, where they would be eaten...

I know this isn't a bbq request but does anyone have a good recipe for boiled peanuts? I only get them once a year when on vacation in the outerbanks. Once a year is not enough.

We use to make it in 5 gallon coolers filled with ice. We used a 30 pack of miller lite, 2 bottles of cheap vodka, and a whole can of country time lemonade mix. People would say, "Hey this stuff is pretty good. What is in it." To which we would reply, "You don't want to know."

Never tried this. Maybe on a Sunday morning when I'm feeling adventurous. Bacon-infused bourbon old fashioned with maple syrup How about an Old Fashioned, but one with maple syrup in place of simple syrup, bourbon in place of the rye so popular in these parts, and let's infuse the bourbon...

So for the herbs and spices it wouldn't matter how long it sat on the meat because it is simply there for bark formation, right? You could put on the herbs and spices and put the meat right on the smoker/grill, no need to let it sit.

Don't know why I have never thought to ask this question before but here goes. What I currently do is apply rub to meat and let it sit while I'm starting the fire. I know it all comes down to the type of meat, the cut, and the size but how long does it takes for salt to pull moisture from the...