Green Chili Sauce For Steak Recipespepper, worcestershire sauce, heavy cream, hanger steak, salad greens and 9 MORE B 45 mins, 14 ingredients canola oil, flank steak, green onions, red bell pepper, yellow bell pepper and 5 MORE B 20 mins, 10 ingredients Sriracha, safflower oil, soy sauce, green beans, ginger, onion, brown sugar and 7 MORE B 14 ingredients
The Smoker King » Build a Custom SmokerFor this project, I decided to build a custom barbeque smoker out of a 250 gallon propane tank. I do not recommend nor am I advising anyone to use a 250 gallon propane tank to build a custom barbecue smoker. If you cut the tank and make a spark, there is a good posibility that it could blow up and kill you. An empty water tank makes a good barbecue smoker too, and it probably will not blow up. Here are a few pictures of the smoker I recently built. This is the first real barbeque smoker that I have built next to a double barrel smoker using two 55 gallon drums I built in college.
BBQ recipes By Kraft FoodsBurgers Anyone can put a slice of cheese on top of a burger—but then... When you want a burger, you want a BURGER.Smackin-Cracklin Bacon RecipeBourbonBlog.com brings you what could be the best bacon you’ll ever eat…simply add a little Rum to your morning! Here’s our own recipe for “Smackin-Cracklin Bacon” below. For more lip smackin’ recipes using spirits like Rum and Bourbon to make your favorite dishes even better , subscribe to our free Bourbon newsletter here.
The Sausage Source - Sausage Making Supplies & Equipment...where there is NEVER a minimum order! ...and you NEVER pay any sales tax! Welcome Friends! Thank you for visiting The Sausage Source.RECIPE ARCHIVEThe Sweet Stuff For Veg Heads · Little Boy Blue – Morbier, Asher blue cheese, tupelo honey, and pear on English muffin · La La Love you – mascarpone, nutella, whipped cream and strawberries on French toast challah breadHow to be a food snob - Food AdviceThere’s no more insufferable supper companion than a food snob: You know, one of those folks who sit around and complain that the sauce is too bright and the roux too bitter, or that the onions should have been allowed to sweat rather than brown. But hey, there’s something to be said for the power of their palates, their ability to pick up cues and vocalize what they’re tasting from the muddle of flavors in the mouth. (Even if, as I sometimes suspect, they just think they can.) I’m not talking about “super tasters” — those few who physically have more taste buds than the rest of us — but the eaters and cooks who always seem to know just what it is they’re eating. How do they do it?
A Spicy Perspective Turkey Soup with Poblano PeppersCreamy Poblano & Turkey Soup + Giveaway Is your fridge loaded with Thanksgiving leftovers? This creamy Turkey Soup with Poblano Peppers will give your leftovers a sassy makeover with a little southwest flair. Not even the most anti-leftover eater could resist it! The biggest cooking day of the year is over, and I bet you could use a weekend off from cooking. Yet, it seems there are always hungry mouths to feed, and about half of those mouths will turn up their noses to leftovers, even sacred Thanksgiving leftovers.