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About chileheadmike

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    Lexington, KY

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  1. Avery Island / Tabasco

    I'm kind of tempted. Not sure it's worth $35 though.
  2. Lunch! What'd ya have? (2018)

    I smoked a beef chuck roast over the weekend, and paired that with some RG Good Mother Stollard beans. A lot of brown, but it tasted pretty good.
  3. Dinner 2018 (Part 1)

    No judgement. I've been known to eat a Totino's frozen pizza.
  4. Dinner 2018 (Part 1)

    Looks delicious. Do I spy the San Francisco Treat?
  5. Pimento Cheese

    Thanks. I've had it served with a raw veggie tray and pretzels. Ritz sounds like it would work just fine. Southern style iced tea is waaaayyyyy too sweet for me. You could put that stuff on pancakes. I have to specify unsweet.
  6. Pimento Cheese

    I've had this since moving here a few years ago. It's always been called beer cheese. Pretty awesome on a patio in the Spring (if Spring ever gets here) and a few beers. I've never heard of it called Kentucky Snappy Cheese. I'll have to ask some of the long time residents.
  7. First Steps in Cooking

    I'm not sure who looks happier, the kid or grandma.
  8. I have a wood cutting board that was given to my parents as a wedding gift in the 50's. Still use it almost every day. Probably won't fit in the microwave though.
  9. Behold My Butt! (2007– )

    Nothing wrong with 225.
  10. Behold My Butt! (2007– )

    I've never wrapped a pork butt, I don't think it's necessary. I rub a few hours before smoking then I generally start it about 8pm and go overnight. I cook at 250 for the entire time. I'll take it off the smoker @ 210, which is usually about 10 am, and then wrap and store in a dry cooler with some towels. It will hold for hours. I'll pull the meat just before serving. I really don't think you need to wrap it, the difference is cooking to 210 rather than 190. If I'm cooking a brisket, I will wrap that about half way through the cook.
  11. Potato Puree, Mashed Potatoes, Pommes

    Years ago a friend of mine used to work at a fried chicken joint. Wasn't a chain, just a little mom and pop place. He used instant mashed potatoes but tossed in a few chunks of boiled, real potatoes so the customers would think they're real.
  12. There's a barbecue joint in KC, Gate's and Sons. I think their barbecue has gone downhill. They used to be one of my favorite joints in KC. The last few times I ate there, it was bad, almost inedible bad. That said, their fries are the best ever. They use steak fries, and they fry the hell out of them. Super crispy outside and fluffy, potatoey goodness inside that goes very well with their barbecue sauce and pickles. Almost worth ordering the barbecue to get the fries.
  13. Rethinking tipping culture

    This does not seem well thought out. Seems to me that it will only create ill will on the part of the customer, being hit with another surcharge. I don't understand why they don't give the BOH a raise, and the raise prices accordingly. If they want some kind of credit for paying a decent wage, they could make note of it on the menu.
  14. I'm not really a fan of KFC. I do like Popeye's. It's always fresher, I've occasionally had to wait a couple minutes for the chicken to finish cooking. Their red beans and rice is a favorite as well.
  15. Electric frypans/skillets

    We have one, I can't remember the brand name. I use it for fried chicken occasionally. Works pretty well for that.