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Nzoner's Game Room>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
[Reply]
Pablo 01:51 PM 06-09-2017
I've heard toasted deck chips can give dark color and intense smoky flavor to a roux. That's my best guess.
[Reply]
threebag 05:08 PM 06-09-2017
Taco Tico tonight washed down with some cold brewskis, tomorrow will be the shits...
[Reply]
Fire Me Boy! 06:26 PM 06-09-2017
Originally Posted by Pablo:
I've heard toasted deck chips can give dark color and intense smoky flavor to a roux. That's my best guess.


Deck chips?
[Reply]
Baby Lee 06:30 PM 06-09-2017
Originally Posted by Fire Me Boy!:
Deck chips?
Spoiler!

[Reply]
Fire Me Boy! 06:31 PM 06-09-2017
Originally Posted by Baby Lee:
Spoiler!


Oh. Ahahahahhaa!

:-)

:-)
[Reply]
threebag 07:46 PM 06-09-2017
:-)
[Reply]
In58men 09:47 PM 06-09-2017
Originally Posted by Fire Me Boy!:
Damn good lookin' sauce there, man. How'd you do the roux?
I was at a restaurant, but it was incredible.
[Reply]
Nickhead 12:04 AM 06-10-2017
made one of my best homemade sausage gravy's IMO. the biscuits were store bought scone's. i had the butcher make up 4 lbs minced pork. then i added the following:

homemade breakfast sausage recipe

3T brown sugar
2T sage
4t oregano, garlic powder, theyme
3t onion powder, red pepper flakes
1t salt, pepper
1/2t cayenne

the kicker is this though. you HAVE to let it marinate for about two days before you can cook it. (i made a sausage patty right after i mixed the herbs and it tasted nothing like two days later).

the only thing i would be willing to up ingredient wise would have been a little more salt. more red pepper flakes, and a tad more brown sugar.

i can't even recall what jimmy dean's tastes like now. but it would be cool if any of you wanted to compare this recipe and jimmy d's. :-)
[Reply]
Fire Me Boy! 08:00 AM 06-10-2017
I have some slow cooker chili working using a couple pounds of leftover smoked brisket and pork.
[Reply]
burt 08:20 AM 06-10-2017
Originally Posted by Fire Me Boy!:
I have some slow cooker chili working using a couple pounds of leftover smoked brisket and pork.
Okay....color me envious
[Reply]
Fire Me Boy! 12:08 PM 06-10-2017
Originally Posted by burt:
Okay....color me envious


Just sneaked a taste, that's gonna be pretty great! I was worried about losing some of the smokiness of the meat, but I'm not.
[Reply]
burt 01:16 PM 06-10-2017
Originally Posted by Fire Me Boy!:
Just sneaked a taste, that's gonna be pretty great! I was worried about losing some of the smokiness of the meat, but I'm not.
I am slowly beginning to hate you.... envy is a dangerous drug! N00b!!
[Reply]
Fire Me Boy! 01:56 PM 06-10-2017
Three bean chili with smoked brisket and pulled pork. There's some grits on the bottom there because it's awesome.


[Reply]
Buehler445 01:59 PM 06-10-2017
Nice work FMB.

I'm not good for chili in the summer though. I can barely do mexican. But I LOVE Mexican. So it happens.

How do you do that kind of food in the summer?
[Reply]
Fire Me Boy! 02:02 PM 06-10-2017
Originally Posted by Buehler445:
Nice work FMB.

I'm not good for chili in the summer though. I can barely do mexican. But I LOVE Mexican. So it happens.

How do you do that kind of food in the summer?


All year is chili and soup season!
[Reply]
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