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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
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 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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06-09-2017, 01:51 PM | #8251 |
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I've heard toasted deck chips can give dark color and intense smoky flavor to a roux. That's my best guess.
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06-09-2017, 05:08 PM | #8252 |
Snacks Are Under My Apron
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Taco Tico tonight washed down with some cold brewskis, tomorrow will be the shits...
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06-09-2017, 06:26 PM | #8253 |
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06-09-2017, 06:30 PM | #8254 |
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06-09-2017, 06:31 PM | #8255 |
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06-09-2017, 07:46 PM | #8256 |
Snacks Are Under My Apron
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06-09-2017, 09:47 PM | #8257 |
**** you, you cretin.
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I was at a restaurant, but it was incredible.
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06-10-2017, 12:04 AM | #8258 |
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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.
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06-10-2017, 08:00 AM | #8259 |
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I have some slow cooker chili working using a couple pounds of leftover smoked brisket and pork.
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06-10-2017, 08:20 AM | #8260 |
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Okay....color me envious
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06-10-2017, 12:08 PM | #8261 |
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06-10-2017, 01:16 PM | #8262 |
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I am slowly beginning to hate you.... envy is a dangerous drug! N00b!!
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06-10-2017, 01:56 PM | #8263 |
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Three bean chili with smoked brisket and pulled pork. There's some grits on the bottom there because it's awesome.
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06-10-2017, 01:59 PM | #8264 |
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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? |
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06-10-2017, 02:02 PM | #8265 |
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