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About chileheadmike

  • Birthday 05/05/1961

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  • Location
    Lexington, KY

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1,491 profile views
  1. Alton Brown re-signs with Food Network

    I met JW at a book signing in Leawood, KS. Seemed like a very nice guy, and funny.
  2. Lunch! What'd ya have? (2017)

    Really, really bad ribs at a barbecue joint that just opened close to my work. I'm bummed out because they seem to be very nice people, and were sure working hard.
  3. Taco Bell 2014 -

    I'm really curious about this, just not enough to... you know, eat one.
  4. Taco Bell 2014 -

    Taco Bell is advertising (a lot) their fried egg taco shell taco. WTH do you have to do to an egg to make it suitable for a taco shell? Whatever it is, I ain't eating it.
  5. Worst Halloween candy

    I always hated those candies wrapped in orange and black waxed paper. I never knew what they were, only I didn't like them. I kind of liked candy corn when I was a kid. It's very rare for me to eat anything sweet now.
  6. Restaurant pet peeves

    Stupid waiter tricks. My wife and I were out, nice place. I ordered, handed the waiter my menu and then he asks "What kind of dressing would you like on your salad?" I thought that the salad wasn't included but then thought I must be wrong if he's asking me this. Yup, not included. Asked to see a manager when the bill came with the charge for a salad. Never showed. One of the few times, probably the only time, I didn't leave a tip.
  7. Chili

    I like Tabasco. It has a unique flavor that goes well with cajun food. I use a lot of other hot sauces as well, and make my own. I keep a bottle on hand.
  8. Good news. I drive between Lexington and KC a few times a year. Looking forward to stopping in.
  9. Chipotles. I picked a dozen or so red, ripe jalapenos this morning. Made a small fire using lump charcoal with a couple of chunks of pecan in the Weber kettle. I let that smoke for about 8 hours adding charcoal and wood as needed. They took on a lot of smoke but were soft and no where near dried. They're now in the oven set at it's lowest temp (170F) with the door propped open. The whole house smells like chiles and pecan smoke. I love it. The wife, not so much.
  10. Dinner 2017 (Part 6)

    It all looks delicious. Barbecue cooks on it's own time. It's done when it wants to be done.
  11. Dinner 2017 (Part 6)

    You are a dedicated man.
  12. Oxtail Soup

    I used to by a whole packer brisket for about 20 to 25 bucks. The last one cost me close to 70.
  13. It's been a while, but I've used the Buddig beef for SOS. Not bad.
  14. Cabela's used to do a series of barbecue competitions where wild game was a separate category. I judged one and it happened to be wild boar ribs, so I got to sample six different cook's versions. Richer and darker than commercial pork ribs. I liked them.
  15. I use granulated as well. I don't see the powdered stuff around here.