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Rambler

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  1. Like
    Rambler got a reaction from Andrews_31 in The Food, Recipe, And Restaurant Thread.   
    Of all the dishes I have ever cooked for family and friends the overwhelming favorite is chicken wings. I get hounded constantly to cook them, so I just give them recipe.  I stumbled upon this because I make this sauce for my pulled pork and had so much left over once that I decided to take a chance on using this as a wing marinade. Many have said these are the best wings they have ever had. The flavor profile is unmatched at any wing place you will ever visit.
    First make the marinade...
    2 cups Cider Vinegar (whatever you like).
    1 cup ketchup.
    1/2 cup hot sauce.
    2 tbsp salt.
    2 tbsp coursely ground black pepper.
    1 tbsp red pepper flakes.
    1/2 cup sugar.
    Place all marinade ingredients in a pan and heat until dissolved (do not boil).
    Marinate chicken wings for 2-3 hours.
    Cook on barbecue grill like you would any wings. Note, I use the marinade to baste on the wings while cooking. Stop using the marinade about 5-10 minutes before pulling off grill. 
     
     
  2. Like
    Rambler got a reaction from biloxifalcon in The Food, Recipe, And Restaurant Thread.   
    Of all the dishes I have ever cooked for family and friends the overwhelming favorite is chicken wings. I get hounded constantly to cook them, so I just give them recipe.  I stumbled upon this because I make this sauce for my pulled pork and had so much left over once that I decided to take a chance on using this as a wing marinade. Many have said these are the best wings they have ever had. The flavor profile is unmatched at any wing place you will ever visit.
    First make the marinade...
    2 cups Cider Vinegar (whatever you like).
    1 cup ketchup.
    1/2 cup hot sauce.
    2 tbsp salt.
    2 tbsp coursely ground black pepper.
    1 tbsp red pepper flakes.
    1/2 cup sugar.
    Place all marinade ingredients in a pan and heat until dissolved (do not boil).
    Marinate chicken wings for 2-3 hours.
    Cook on barbecue grill like you would any wings. Note, I use the marinade to baste on the wings while cooking. Stop using the marinade about 5-10 minutes before pulling off grill. 
     
     
  3. Like
    Rambler got a reaction from labradford in The Food, Recipe, And Restaurant Thread.   
    Of all the dishes I have ever cooked for family and friends the overwhelming favorite is chicken wings. I get hounded constantly to cook them, so I just give them recipe.  I stumbled upon this because I make this sauce for my pulled pork and had so much left over once that I decided to take a chance on using this as a wing marinade. Many have said these are the best wings they have ever had. The flavor profile is unmatched at any wing place you will ever visit.
    First make the marinade...
    2 cups Cider Vinegar (whatever you like).
    1 cup ketchup.
    1/2 cup hot sauce.
    2 tbsp salt.
    2 tbsp coursely ground black pepper.
    1 tbsp red pepper flakes.
    1/2 cup sugar.
    Place all marinade ingredients in a pan and heat until dissolved (do not boil).
    Marinate chicken wings for 2-3 hours.
    Cook on barbecue grill like you would any wings. Note, I use the marinade to baste on the wings while cooking. Stop using the marinade about 5-10 minutes before pulling off grill. 
     
     
  4. Like
    Rambler got a reaction from Jdrizzle in The Food, Recipe, And Restaurant Thread.   
    Of all the dishes I have ever cooked for family and friends the overwhelming favorite is chicken wings. I get hounded constantly to cook them, so I just give them recipe.  I stumbled upon this because I make this sauce for my pulled pork and had so much left over once that I decided to take a chance on using this as a wing marinade. Many have said these are the best wings they have ever had. The flavor profile is unmatched at any wing place you will ever visit.
    First make the marinade...
    2 cups Cider Vinegar (whatever you like).
    1 cup ketchup.
    1/2 cup hot sauce.
    2 tbsp salt.
    2 tbsp coursely ground black pepper.
    1 tbsp red pepper flakes.
    1/2 cup sugar.
    Place all marinade ingredients in a pan and heat until dissolved (do not boil).
    Marinate chicken wings for 2-3 hours.
    Cook on barbecue grill like you would any wings. Note, I use the marinade to baste on the wings while cooking. Stop using the marinade about 5-10 minutes before pulling off grill. 
     
     
  5. Like
    Rambler got a reaction from ya_boi_j in The Food, Recipe, And Restaurant Thread.   
    Of all the dishes I have ever cooked for family and friends the overwhelming favorite is chicken wings. I get hounded constantly to cook them, so I just give them recipe.  I stumbled upon this because I make this sauce for my pulled pork and had so much left over once that I decided to take a chance on using this as a wing marinade. Many have said these are the best wings they have ever had. The flavor profile is unmatched at any wing place you will ever visit.
    First make the marinade...
    2 cups Cider Vinegar (whatever you like).
    1 cup ketchup.
    1/2 cup hot sauce.
    2 tbsp salt.
    2 tbsp coursely ground black pepper.
    1 tbsp red pepper flakes.
    1/2 cup sugar.
    Place all marinade ingredients in a pan and heat until dissolved (do not boil).
    Marinate chicken wings for 2-3 hours.
    Cook on barbecue grill like you would any wings. Note, I use the marinade to baste on the wings while cooking. Stop using the marinade about 5-10 minutes before pulling off grill. 
     
     
  6. Like
    Rambler got a reaction from ya_boi_j in The Food, Recipe, And Restaurant Thread.   
    The thing about picking blue crabs is that you need to make it a part of a backyard event. You let the crabs chase the kids around for a while, them little b@$T###s are mean. You then sit down at a picnic table, spread some brown paper, turn on some music, and then enjoy the crabs and the company. You have to know how to pick them or you will throwing good meat away. My 12 year old granddaughter leaves nothing by using small scissors, but there are endless techniques. I still think the Blues from the Chesapeake Bay (especially the no.1 Jimmy`s) is the best crab meat in the land. 

  7. Like
    Rambler got a reaction from WhenFalconsWin in The Food, Recipe, And Restaurant Thread.   
    The thing about picking blue crabs is that you need to make it a part of a backyard event. You let the crabs chase the kids around for a while, them little b@$T###s are mean. You then sit down at a picnic table, spread some brown paper, turn on some music, and then enjoy the crabs and the company. You have to know how to pick them or you will throwing good meat away. My 12 year old granddaughter leaves nothing by using small scissors, but there are endless techniques. I still think the Blues from the Chesapeake Bay (especially the no.1 Jimmy`s) is the best crab meat in the land. 

  8. Like
    Rambler got a reaction from WhenFalconsWin in Who was your very first celeb crush?   
    Marie Osmond. Find one who has aged better.

  9. Like
    Rambler got a reaction from Big_Dog in Who was your very first celeb crush?   
  10. Like
    Rambler got a reaction from Statick in Who was your very first celeb crush?   
    Marie Osmond. Find one who has aged better.

  11. Like
    Rambler got a reaction from kiwifalcon in The Food, Recipe, And Restaurant Thread.   
    This weekend I plan on cooking the baddest azz burger on the planet and cupcake chicken ,the award winning recipe from Myron Mixon.
    If this is not the absolute best burger you have ever had, you better post the recipe for the one that`s better.


    Remember to use the right wood to smoke the burgers. Cherry or Apple preferred but any other fruitwood will work. Dont forget the apple juice in the moisture pan. Do NOT substitute American cheese for the cheddar and do NOT spread mustard on the buns (this coming from a mustard lover).

    Ingredients


    1 pound ground beef, the best and freshest you can afford



    1 1-ounce packet dry ranch dressing mix



    3 tablespoons Beef Rub, (see below)



    2 tablespoons unsalted butter



    2 slices sharp cheddar cheese



    2 slices smoked Canadian bacon



    2 white hamburger buns Beef Rub



    1 teaspoon kosher salt



    2 tablespoons coarsely ground black pepper



    1 teaspoon sugar



    1/2 teaspoon chipotle pepper powder



    1/2 teaspoon chili powder



    1 teaspoon garlic powder



    1 teaspoon granulated dried onion to garnish



    mayonnaise



    Iceberg lettuce



    Ripe tomato slices

    Directions:

    Preheat a smoker or oven to 300 degrees F.
    In a medium nonreactive bowl, combine the ground beef with the ranch dressing mix and the beef rub. Mix gently with your hands, but be careful not to overwork the meat. Form into 2 patties (or more if you want smaller burgers).
    Place the burgers in an aluminum pan and place the pan in the smoker or in the oven. Cook for 15 minutes for medium-rare and up to 30 minutes for medium-well.
    Remove the burgers and allow them to rest, uncovered. Melt the butter in a medium skillet over medium heat.
    When the butter is hot but not smoking, slide the burgers carefully into the skillet, using a spatula. Cook the burgers for about 3 minutes on each side, just until they're seared and a nice crust has formed.
    Top with cheddar cheese. Transfer burgers onto a platter and let them rest, lightly covered with aluminum foil.
    In the same medium skillet over medium heat, cook Canadian bacon for about 2 minutes on each side, until lightly crispy. Transfer to paper towels to absorb any excess grease.
    Lightly toast the buns and smear the top and bottom halves of each with a little mayonnaise. Add burgers, a slice of Canadian bacon, a piecce of lettuce and a slice of tomato and serve.

  12. Like
    Rambler got a reaction from putnam6 in The Food, Recipe, And Restaurant Thread.   
    This weekend I plan on cooking the baddest azz burger on the planet and cupcake chicken ,the award winning recipe from Myron Mixon.
    If this is not the absolute best burger you have ever had, you better post the recipe for the one that`s better.


    Remember to use the right wood to smoke the burgers. Cherry or Apple preferred but any other fruitwood will work. Dont forget the apple juice in the moisture pan. Do NOT substitute American cheese for the cheddar and do NOT spread mustard on the buns (this coming from a mustard lover).

    Ingredients


    1 pound ground beef, the best and freshest you can afford



    1 1-ounce packet dry ranch dressing mix



    3 tablespoons Beef Rub, (see below)



    2 tablespoons unsalted butter



    2 slices sharp cheddar cheese



    2 slices smoked Canadian bacon



    2 white hamburger buns Beef Rub



    1 teaspoon kosher salt



    2 tablespoons coarsely ground black pepper



    1 teaspoon sugar



    1/2 teaspoon chipotle pepper powder



    1/2 teaspoon chili powder



    1 teaspoon garlic powder



    1 teaspoon granulated dried onion to garnish



    mayonnaise



    Iceberg lettuce



    Ripe tomato slices

    Directions:

    Preheat a smoker or oven to 300 degrees F.
    In a medium nonreactive bowl, combine the ground beef with the ranch dressing mix and the beef rub. Mix gently with your hands, but be careful not to overwork the meat. Form into 2 patties (or more if you want smaller burgers).
    Place the burgers in an aluminum pan and place the pan in the smoker or in the oven. Cook for 15 minutes for medium-rare and up to 30 minutes for medium-well.
    Remove the burgers and allow them to rest, uncovered. Melt the butter in a medium skillet over medium heat.
    When the butter is hot but not smoking, slide the burgers carefully into the skillet, using a spatula. Cook the burgers for about 3 minutes on each side, just until they're seared and a nice crust has formed.
    Top with cheddar cheese. Transfer burgers onto a platter and let them rest, lightly covered with aluminum foil.
    In the same medium skillet over medium heat, cook Canadian bacon for about 2 minutes on each side, until lightly crispy. Transfer to paper towels to absorb any excess grease.
    Lightly toast the buns and smear the top and bottom halves of each with a little mayonnaise. Add burgers, a slice of Canadian bacon, a piecce of lettuce and a slice of tomato and serve.

  13. Like
    Rambler got a reaction from Falcon-Itus in The Food, Recipe, And Restaurant Thread.   
    This weekend I plan on cooking the baddest azz burger on the planet and cupcake chicken ,the award winning recipe from Myron Mixon.
    If this is not the absolute best burger you have ever had, you better post the recipe for the one that`s better.


    Remember to use the right wood to smoke the burgers. Cherry or Apple preferred but any other fruitwood will work. Dont forget the apple juice in the moisture pan. Do NOT substitute American cheese for the cheddar and do NOT spread mustard on the buns (this coming from a mustard lover).

    Ingredients


    1 pound ground beef, the best and freshest you can afford



    1 1-ounce packet dry ranch dressing mix



    3 tablespoons Beef Rub, (see below)



    2 tablespoons unsalted butter



    2 slices sharp cheddar cheese



    2 slices smoked Canadian bacon



    2 white hamburger buns Beef Rub



    1 teaspoon kosher salt



    2 tablespoons coarsely ground black pepper



    1 teaspoon sugar



    1/2 teaspoon chipotle pepper powder



    1/2 teaspoon chili powder



    1 teaspoon garlic powder



    1 teaspoon granulated dried onion to garnish



    mayonnaise



    Iceberg lettuce



    Ripe tomato slices

    Directions:

    Preheat a smoker or oven to 300 degrees F.
    In a medium nonreactive bowl, combine the ground beef with the ranch dressing mix and the beef rub. Mix gently with your hands, but be careful not to overwork the meat. Form into 2 patties (or more if you want smaller burgers).
    Place the burgers in an aluminum pan and place the pan in the smoker or in the oven. Cook for 15 minutes for medium-rare and up to 30 minutes for medium-well.
    Remove the burgers and allow them to rest, uncovered. Melt the butter in a medium skillet over medium heat.
    When the butter is hot but not smoking, slide the burgers carefully into the skillet, using a spatula. Cook the burgers for about 3 minutes on each side, just until they're seared and a nice crust has formed.
    Top with cheddar cheese. Transfer burgers onto a platter and let them rest, lightly covered with aluminum foil.
    In the same medium skillet over medium heat, cook Canadian bacon for about 2 minutes on each side, until lightly crispy. Transfer to paper towels to absorb any excess grease.
    Lightly toast the buns and smear the top and bottom halves of each with a little mayonnaise. Add burgers, a slice of Canadian bacon, a piecce of lettuce and a slice of tomato and serve.

  14. Like
    Rambler got a reaction from Goal Line D in The Food, Recipe, And Restaurant Thread.   
    Regular Guy, you definitely have a passion for cooking that may even surpass mine. You ever looked into starting your own eatery? My guess is you would be extremely happy, wealthy, and exhausted.
  15. Like
    Rambler reacted to Bill Brasky in The Food, Recipe, And Restaurant Thread.   
    Remember, Vegan means no dairy as well as no meat, so they're probably SOL when it comes to most things at the table. I would ask them how you can accommodate their diet needs, it will be a lot easier than trying to make something only to find out one or both still won't eat it.
  16. Like
    Rambler got a reaction from Goal Line D in The Food, Recipe, And Restaurant Thread.   
    I think they can eat the lime.
  17. Like
    Rambler got a reaction from Boogie Man in The Food, Recipe, And Restaurant Thread.   
    I probably cook outside more in the fall than the summer. One of my best cooks this summer was when I cooked a Boston Butt with my favorite pork rub, followed by a delicious Memphis Red Sauce, and then lacquering it with a sweet and somewhat spicy glaze. After pulling the meat I used a Carolina vinegar sauce to top it off. I was afraid I might have created a culinary nightmare but it turned out to be the best pulled pork I have ever had. The key was to use all of the drippings from the pork as well as the sauce and glaze to incorporate back into the meat after it was pulled. The vinegar sauce added some magic. I have screwed up some cooks before by trying crazy crap but this experiment paid off handsomely.
  18. Like
    Rambler reacted to Boogie Man in Remember When This Forum Didn't Suck?   
    No...but I remember a lotta other stuff, like when men between 18-60 didn't wet themselves.
    And I especially have fond memories of when a man wanted to insult another man he had to be in the same room.
    I remember before the internet when puzzies had pretty much NOTHING to say.
    I remember when a community was...a community, not some lose association of MB scholars trying wayyyyyy too hard to impress people they've never met, nor will ever meet, lol
  19. Like
    Rambler got a reaction from Goal Line D in The Food, Recipe, And Restaurant Thread.   
    Cherry tomatoes go well with slingshots.
  20. Like
    Rambler got a reaction from Goal Line D in The Food, Recipe, And Restaurant Thread.   
    Since I have shared my recipe for the worlds greatest burger I have decided to share my recipe for my prized fried chicken. This chicken will have the juiciness of simmered chicken, the taste of a chicken cooked in a smoker, and the deliciousness that only fried chicken can deliver. If you have a better wash and breading mixture, feel free to substitute in the fry section of this evolution.
    First, the rub.
    2/3 cup chili powder
    1/2 cup sugar
    4 tablespoons kosher salt
    4 tablespoons onion powder
    4 tablespoons garlic powder
    1 teaspoon cayenne pepper
    This is more rub than you need for this recipe so you will have plenty left over for another chicken dish.
    Place the chicken in a pan and sprinkle rub on the chicken (not too liberally, about the same as you would sprinkle seasoned salt).
    Let the rub sit for about 1 hour.
    Pour chicken broth into the pan to the halfway mark of the chicken.
    Place the chicken in a smoker and cook at 275 degrees for 1 and a half hour.
    Turn the chicken over and cook for 45 more minutes.
    NOTE: If you are cooking wings the cooking time in the smoker should be reduced to 1 hour on the first side, and then 30 minutes on the other side.
    The wash
    1 cup buttermilk
    2 eggs
    1 tablespoon seasoned all-salt
    The breading mix
    1 cup flour
    2 tablespoons cornmeal
    2 teaspoons dried oregano
    2 teaspoons seasoned all-salt
    Take the smoked chicken and dip it into the wash and then the breading mix. Double dip if you like thick crust.
    In a pan of peanut oil (my preference) or pig lard (another preference) heated to 375 degrees drop the battered chicken into fryer and cook until crust is golden brown. This could be anywhere from 3 minutes to 6 minutes depending on the size of the chicken to the thickness of the batter. Remember to make sure the internal temperature of the chicken is 165 degrees by using a thermometer probe.
  21. Like
    Rambler got a reaction from Goal Line D in The Food, Recipe, And Restaurant Thread.   
    This homemade hickory sauce is world class.
    2 tablespoons onion powder.
    2 tablespoons garlic powder.
    2 cups ketchup.
    2 tablespoons smoked sweet paprika.
    2/3 cup cider vinegar.
    2 tablespoons worcestershire sauce.
    1/4 cip (packed) dark brown sugar.
    2 tablespoons honey.
    2 tablespoon maple syrup.
    2 tablespoons kosher salt.
    2 tablespoon freshly ground black pepper.
    Makes about 3 1/2 cups.
    Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Its better to use it while its hot, but if you let it cool and refrigerate it you can always microwave it later .
  22. Like
    Rambler got a reaction from Goal Line D in The Food, Recipe, And Restaurant Thread.   
    The wife just made this. 5 stars.
  23. Like
    Rambler reacted to cnasty in The Food, Recipe, And Restaurant Thread.   
    One more for good measure. Possibly my favorite.
    Blueberry muffins from scratch.
    My one year old daughter LOVES these things, and so do pretty much everyone else that's tried them. Funny thing is, they really are easy to make.
  24. Like
    Rambler reacted to Mr. Hoopah! in The Food, Recipe, And Restaurant Thread.   
    mdrake34's jambalaya:
    Start with 8 chicken thighs, skin on. Season with salt, pepper, cayenne, garlic. Brown to get skin cripy, then remove and cover in foil. One-two packages of andoullie sausage, slice, then brown. Remove and cover.
    Next, get one large white onion and one-two large green bell peppers. Dice them. Start a roux in a large pot by heating canola oil and flour, stirring frequently until roux is a nice, medium brown. Add in onion and bell peppers and sweat them out a few minutes. Then add one or two (i like more tomatoes) 28 ounce can of diced tomatoes. Salt, pepper, diced garlic, cayenne pepper. Let cook down 30 minutes, stirring constantly. Add several dashes hot sauce, several dashes worcestershire sauce. Add chicken and sausage back to pot, then add 2 quarts of chicken stock. Add one to two beers. Bring to boil, then add at least a 1/2 pound of uncooked rice (not instant) in. Stir constantly. Reduce to medium heat. Cook until majority of liquid is absorbed into rice. This will take at least another hour and a half. Serve hot with a **** load of hot sauce and cold beer. Enjoy.
  25. Like
    Rambler reacted to falconsd56 in The Food, Recipe, And Restaurant Thread.   
    If you want to rock out some breakfast.
    take 4 cups of grits
    2cups of water and 4 cups of milk or heavy cream and a table spoon or 3 of butter
    Salt and pepper to taste.
    Bring liquid to a simmer then add the grits and stir until grits are done ( 15-20 mins)
    Once grits are done.
    Take 4 large potatoes and par cook either via boiling or by microwave/
    Once they are fork tender put them in an ice bath to help them cool then slice them about a 1/4 inch thick rounds.
    Then take a sauce pan and saute a whole shallot, a half of onion minced, 3 cloves of garlic minced and a jalapeno minced.... once the aromatics are soft cook brown up bacon and sausage about a pound each.
    cook the potatoes in with them until they have a nice golden color in the bacon and aromatics .
    .
    Then take a cake pan and put a ladle full of grits on the bottom then layer some potatoes and bacon mix. put a handful of shredded mozzarella and cheddar cheese... then add more grits make a layer and repeat.
    On the last layer take some really sharp cheddar cheese then bake in over for 15 minutes until the cheese is is melted and golden brown.
    Thank me later
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