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chileheadmike

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Everything posted by chileheadmike

  1. Hey chiliheadmike, That sounds really good! I have all the ingredients, so I believe it will go on the menu for tomorrow. I was going to do potato salad; but, this sounds more fun. Hmmm... With a little alteration, I bet you could do it in foil packets on the grill. I'm always up for a good succotash with Barbeque. ← Its a little "saucy" for the grill, you could make packets out of everything but flour and stock. hmmmm.....
  2. Andouille and Potatoes In medium hot Dutch oven add olive oil 1 onion diced 2 stalks celery 1/2 bell pepper (Yes its the Trinity) Saute until onions are translucent Add chopped garlic Add rib rub (see above) Add sausage Cook until you smell garlic add a little flour Cook some more Add 1/2 can diced tomatoes Add chicken stock Stir/ Check for salt Add thyme, worchesteshire, hot sauce Add potatoes that have been peeled, quarted lengthwise, and sliced about 1/2" thick. Cook till spuds are done
  3. Beans: We place high in competitions with this, hope no one we compete against is reading.. Dice and fry about 5 slices bacon till crisp Add 1 diced onion, contionue to saute until onion is translucent. (don't drain bacon fat) Add rib rub (paprika, onion powder, garlic powder, red white and black pepper, and your favorite herbs) Toast unil you smell the rub add a handful of brown sugar and stir till melted add a couple glugs of molasas add a half bottle of BBQ sauce add wochestershire heat on low add 1 more onion sliced add drained canned beans put in the smoker under ribs or brisket for 3 hours
  4. Not sure I'd try a smokebox indoors. Smoke alarms, cabon monoxide etc. I have read positive reviews on these things, but essentially, its a big crock pot with a rack. No smoke, but low and slow pork is still PDT.
  5. I do smoked turkey every Thanksgiving. I try to find a non-enhanced bird and brine it. I use the following http://www.bbqsearch.com/turkey/22571.shtm If its been enhanced with a 3% solution, I think its ok to go ahead and brine. If it were 12% or more, i'd pass on the bird altogether. But if I already had it, I'd just dry rub and smoke.
  6. I've truly enjoyed reading most of this thread. Geez its a big n. I will never again throw chorizo links on the grill. Who knew the casing was plastic and melts! All I had was some burnt up bits in the coals. My wife is still laughing.
  7. Why would one have to take one for the team if I've already said the Manhattan location is good? Just curious! ← I work with someone who says this is her favorite restaurant, and we generally agree on places we like. But, this place serves "Thai BBQ", Texas BBQ, Caribean BBQ, Cajun BBQ, Mexican etc. I'm skeptical that anyplace can pull off all of these well. Except for maybe Cheesecake Factory or TGI Friday's of course. That said I am looking forward to seeing how evil the Evil Desert Chicken can be.
  8. Bumping. This has been open for a couple weeks now. Has anyone taken a bullet for the team? If so, please post a review. If not, I'll try and get there sometime in the next week or so.
  9. Has to have been the time when the manager asked me to clean out the grease trap after we were ticketed by the city because it had been overflowing into the sewer. We were open 2 years and didn't know we had one or that it needed to be cleaned out on a weekly basis. Oh yeah, since I was the only one who "knew" how to do it, it became my job once a week. Ugly enough but that first time was the worst smell I've ever encountered.
  10. I used to love Chubby's. The last time I was there it was less than great. Well, less than good actually.
  11. Thanks for the heads up on this place. Definately on my goto list. In browsing the breakfast menu I noticed Biscuits and Italian Sausage Gravy. The Italian Sausage part of this strikes me as odd. (Fennel with my starch and pig fat?)Anyone try this? How is it?
  12. I took my oldest daughter to In-a-Tub a few months back. Dang near needed to pack a lunch to get there from South Olathe. She wouldn't touch any of the food. Said the place was "creepy". She didn't like the orange cheese powder much either. I tried to explain that the OCP combines with the greese to form cheese. Alchemy. She still wouldn't go for it. Kids I can't wait to get back.
  13. Zona Rosa does this mean "All things to all people"?. I hear they're going to replicate the Bamboo Hut up there next.
  14. 10 of 11. Missed the fried chicken. Just assumed all Americans are slobs like myself.
  15. Heard an unconfirmed rumor today that they will open Monday 6/5.
  16. That's easy, the secret ingredient is bacon fat. Beans are straight forward bacon onion brown sugar rub molasas ancho chile powder (home grown and smoke dried) your favorite bbq sauce and stuff on the smoker for a while Potatoes with Andouille bacon onion bell pepper celery garlic tomato andouille chicken stock rub thyme Make the trinity. Make the roux. Add the spuds. Tracy and all at the GAB did a great job of putting on the huge event. Vonlunteers could not have been nicer, and all of our needs were anticipated and provided for in a timely and cheerful manner.
  17. Just got back, what a great time. I'll report later. All I can say is, "Please sir, may I have a vegetable?"
  18. I don't think so. They featured the Royal a few times and one in Louisiana that was called The US Championship or something close to that. There was only one year for that competition. They also feature Memphis in May frequently.
  19. Judy, if it will make you feel any better I'll let you join in the next time I trick Mike into thinking his finger bowl is an amuse bouche. ←
  20. Dude, what table were you at? I am SO jealous ← Twelve glasses of wine helped
  21. Well after thinking about this all day... * Oyster (charged w/carbon dioxide), avocado, soy, lotus root, cucumber Most unique dish of the evening. The charged oyster was like a savory, salty, soda pop. Perfectly accompanied by avacado and lotus root, with the soy rounding everything out. Truly a winner. * Burgundy Escargot It may be standard but butter shooters out of snail shells rules. * Foie gras torchon, peanut butter, strawberries w/chopped mint and rhubarb gelee Oh man. A car bumber should have it so good. * Hamachi, laurel, green tea emulsion, chorizo Ok so Jerry gave me crap about saying this tasted just like the ocean. I don't care. It did. Super fresh, a hard sear on the skin side, and the chorizo made this. Very, very good. * Wagyu flatiron, morroccan olive, almond crusted asparagus There's hippies in Lawrence?!?! Who knew. At this point I didn't care. "Jerry, you gonna finish that?" I recall really liking this wine. * Elysian Fields lamb, fava bean puree, veal jus, morel My favorite of the evening. Nice and rare. Colby, thanks for leaving a little fat on this. It really make the dish. And there is nothing better than a butter and garlic soaked morel. I'm not a huge dessert fan but the ice cream sandwich was a great way to end this. Mint ice cream in the Spring mmm. Great food, friendly service, and entertaining dining companions, I can't think of a better way to spend an evening.
  22. Thanks. I'm getting down there tomorrow if I can get the kids out of bed.
  23. This isn't where the Arabia used to be is it. Dang I gotta get down there. Last year at this time there were lots of fresh peas and morells. Thanks for the heads up.
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