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Recipes not to your liking?
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Originally Posted by blandin
Some one who is new to the forum and perhaps to cycling, sometimes spelled "newbie".
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Originally Posted by blandin
Recipes not to your liking?
Try this: BeeTL’s Award Winning Sweet Bourbon BBQ Sauce Ingredients: 1 whole sweet onion 8 cloves garlic 1-1/2 cups bourbon whiskey 1 teaspoon ground black pepper 1 tablespoon salt 36 oz. Bottle of Heinz Ketchup 6 oz. Can of tomato paste 2/3 cup apple cider vinegar 2 oz. liquid hickory smoke 5 oz bottle of Worcestershire sauce 12 oz. jar of Molasses 8 oz jar of honey 3/4 teaspoon Crystal hot pepper sauce Tony Chachere’s original or other spicy stuff to taste… -------------------------------------------------------------------------------------- Directions: Drink a beer to get ready. Put the ribs in the smoker or on the top rack of the grill early in the morning and plan for a LONG day! Puree the whiskey, garlic, and onion in a blender until absolutely smooth. In a medium-large pot cook up the mixture over high heat until boiling. Reduce to medium heat, and simmer for 10 minutes, or until the mixture is clear vs. milky. Have another beer. Pour in the remaining ingredients. Have another beer. Bring to a boil. Reduce heat to medium-low, and simmer for 20-30 minutes for thin sauce to 3 hours for gooey sauce. Have another beer. (Beer consumption can be adjusted to taste) |
Sapien.
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No, sexual.
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No..phobe.
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I know you are, but what am I?
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Congrats!
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Originally Posted by bbattle
I used to get the Shoney's Big Boy comics from the restaurant when I was a kid. Stuckey's with the pecan log is still around but it seems Cracker Barrels are sprouting up all over. With lots of tacky nick-nack junk shipped in from China to sell in the front room.
Southern food is a cyclist's nightmare. It's either fried or deep-fried. And if there are any vegetables that sneak past the meat and french fries, they are boiled for several days before serving. The way to cook greens is simple; heat up some olive oil, garlic and maybe a tablespoon of bacon grease("seasonings") then toss in the greens(spinach or turnip) and stir around for just a few minutes. Remove and serve with some vinegar and Tobasco, a big chunk of cornbread, and some black-eyed peas or purple-hulled crowder peas. Don't forget the onions with the peas and some sliced tomatoes and a pitcher of sweet tea. Collards need some blanching first but it's not necessary to leave them in a pot of water all day. Chinese food around here is drowned in peanut oil. If you ask for steamed rice instead of fried, they ask you two or three times to make sure you aren't lost or confused. For Race #4 I'll regale you with my recipes for barbequing meat on my Big Green Egg. When the Boeing plant was first getting up to speed in Decatur I spent a week there in August. That was my first and so far only time in the south and was it hot and humid, but I never, I repeat, NEVER had food like that before and I LOVED IT!!! Of course I still have a little residual heart burn to this day 8 years later :D I do love greasy food and any kind of pie and they have both in spades there. I ate at a place just a little south of the plant called "Dots", had an RC Cola and a Moon Pie to wash down the great lunch. I'd go back just for the food. |
Wasn't the whole point of this post that where wasn't a race 2?
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Of this post that point where wasn't a race 2 the whole wasn't?
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Yes...
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Typo, replace a "w" with a "t"
New message: Wasn't the whole point of this post that there wasn't a race? |
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He said "post"...huh, huh.
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Originally Posted by 2Rodies
By the time EURO cracks the top 1000 we should have quite a menu going!!!
Call it "Mr. Limpet's Incredible Edibles". 55/Rad |
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