I have not done it before but have been looking into getting a KCBS membership for Restaurant Depot alone. Apparently you just print out a day pass from the member section on the KCBS website. Or at least that is what I have been told.
Are the prices at restaurant depot really all that much better than say, Sams or Costco? I was looking into it once for my VFD fundraisers since being a 501c3 we could get free membership, but it seems like the flyers they had out at the time had brisket for more per pound than Sams and its location is a lot less convenient
Is there a consensus Brunswick stew recipe on here? Found one AU3kGT posted a while back. Spoiler Ingredients 3 slices of bacon 1 chopped onion 1 chopped bell pepper 1/4 cup chopped celery 2 (14.5 ounce) cans of stewed or diced tomatoes 3-4 cups of chicken broth, depending on how you like consistency 3 diced potatoes (about a pound) 1.5 lb frozen corn 1 lb frozen green lima beans 1 can of creamed corn 3-4 cups of shredded BBQ pork 1.25 cup of smokey flavor barbecue sauce 1.5 T Couple dashes of hot sauce 1 T Worcestershire 1 T apple cider vinegar 1 tsp oregano Kosher salt and freshly cracked black pepper Instructions Cut the bacon into a pot and saute until softened. Add the onion, bell pepper and celery and saute until tender, about 5 minutes. Add the stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes. Immediate: add remaining ingredients and simmer Crock Pot: transfer to crock pot then add remaining ingredients, you'll be less likely to make a mess. Taste and season with salt and pepper as needed. Alterations The recipe calls for 1 can of corn and lima beans; I replace these with frozen bags and increase the amount. I also increased the barbecue sauce amount because that's how I like it. Added Worcestershire, apple cider vinegar, and oregano at the suggestion of some here which definitely helped the recipe come together. If you don't have bacon, which I don't always have, you can use bacon grease, which I always have, to sauté the onion, bell pepper, and celery. You can also use celery seed if you don't have any celery in the fridge; 1/4 tsp.
They have a good breakfast... but the bbq leaves a lot to be desired Never had the wings there. The brisket was always decent, albeit a little bland when it came to the seasoning. Have you been there recently?
We have a local place called Freshfield Farm. It's a farm to market and everything is cut fresh daily. The middle man is cut out so it's so damn cheap. Chicken quarters were .63 lb yesterday. Two chicken breasts were $1.50 a pack. Place is a madhouse on the weekends and sometimes you have to wait while they cut certain things but the value is great.
Wife and I signed up for blueapron.com, try some new dishes and save us from the grocery store. Did our first meal tonight, with some salmon, decided to pull an audible and smoke the salmon with some alder wood, salt/peppered the top and some lemon juice. Came out awesome, not a big salmon guy and this was delicious. Sauce wife made on top was
Made a pork loin tonight. I used rub and sauce from Southern Soul, a little bbq joint on St Simon Island. For anyone that likes trying commercial rubs and sauces, I highly recommend them. I forgot to add the sauce until I'd already hit 140 so I hit 152 by the time the sauce had set. It ate great but I lost my pink core. My wife made homemade scalloped potatoes. Can't lie, they turned out better than I expected.
damnit dbl, where are the pics of the taters (insert Clemson joke here)? looks fucking delicious though. and is that a tenderloin rather than a loin?
I was going to include the taters but they looked like a pile of slop so I didn't include them bc I knew Duval would bust my balls over them. My bad it was a tenderloin, not the whole loin. Cooked direct on a raised grid for about 30 minutes.
I like hot sauce. Tell me more. Straight heat or does it add flavor? What do you use it on? I've been a big fan of Tiger Sauce for a few years now. Perfect balance of sweet and heat. Works great as a dipping sauce for anything pork.
flavorful, but not sweet or glaze-y like tiger sauce is - more of a typical pepper sauce that you would put on eggs/pizza/etc. medium heat, so nothing to worry about there if you dont eat/like a lot of spicy food its a typical semi-chunky caribbean style pepper sauce (habanero/carrot/lime/onion/garlic) but heavily smoked - i wouldn't pair it with bbq by any means because it would probably be too much smoke-flavor even for this topic, but if you want some smoke in your food from time to time in between cooks this is a pretty nice way to do it its very smoky (you can clearly smell it after opening the bottle) but well worth a gamble for <$4.00, id say
I just had that sweet acidic flavor in my mouth seeing that pic. My dad would make ritz crackers with cream cheese and a few drops of tiger sauce. No idea why.. but fucking ate a billion of those growin up This sauce too
Oh yea Pickappa is good stuff. I'd never heard of Tiger sauce until I saw Johnny Trigg admit to using it when he wraps ribs. He used Parkay, brown sugar, honey, and Tiger Sauce. He's made a living off winning rib contests so I figured he knew what he was doing. It was great for one bite was waaaaay too sweet to eat a plate of ribs. I still use his wrap combination sometimes but I back way down on the brown sugar. I'll drizzle a bottle of Tiger Sauce over a bowl of pulled pork as a finishing sauce, though.
Looks like vegetable soup to me, Brunswick stew don't have bell pepper and celery. I don't think it should have beans or potatoes but I have seen it.
doing several 1sts this weekend. smoked pastrami for reubens, sauerkraut & hot german dill potatoes. was wanting to attempt a homeade rye but I think I will hold off. sauerkraut in the works, putting in small jars so very little ferment time needed. hopefully this shit is good because it is super easy.
Every ingredient when it comes to a Reuben is so key, meat, bread, sauce, etc., otherwise whole sandwich is completely thrown off imo.
Ok well if you gotta be like that then corned beef + swiss + thousand island on rye is a top 5 sandwich for me.
what kind of deal is this ? toojays Waterford lakes good shit . coopers hawk is blastin also dude. edit add on : I am a self confessed fan of cheddars . I wuv LINDAS WINTERPARK DINER on Fairbanks . wuv me some WINTERPARK FISH CO . and if u like Chicago beefsteak sammies the friendly confines is the place . but all out good shit TOOJAYS WATERFORD LAKES ORLANDO ,FLA.
Made kraut that way maybe a year ago. It was great and lasts forever. Wait time is basically as long as you want it to be or how strong you like your kraut.
I drove by yesterday at this exact time and the line was only at the door. Went to Mickelthwaits instead though.
I'm considering going down to Austin for the ND/Texas game. In reality, I'm just using the game as an excuse to take a trip to Austin. The true motivation is to get Franklins.