Soup Beans and Fried Cornbread, diced raw onion on the beans.
Bacon and Ham
Ive always wanted to be able to make "restaurant style" fajitas for my wife and I, and the story of the strategic path of the server with a steaming plate of them made me LOL.
Hands down one of my favorite Food Labs, great work Kenji!
Man, didnt know he was let go, that sucks.
Put a frozen pizza (first mistake) in the oven for us kids out in the pool, came out to check on us (second mistake) and 90 minutes later we came into a smoke filled house that smelled like scorched Red Baron for about 2 weeks.
Domino's Thin crust with Pepperoni and Bacon, mainly because thats the only Pizza he will eat.
Too much Tomato making the bun soggy, or just a soggy bun in general.
From Terry's Turf Club in Cincinnati, they have so many different combinations of sauces that it’s very hard to pick a favorite, but I would have to say the Burgundy Wine Sauce goes very well on one of the massive burgers. Also make sure and get the Truffle Oil on your Fries, it is absolutely delicious.
Also, to the author: I doubt you can get the Bottled in Bond 100 Proof or the 1849 Label of Fitz up North but they are both absolutely great stuff, and worth the few extra dollars over stock flavor Fitz.
Glad to see yall reviewing this one, Fitz is my regular drinking bourbon when I don't want to splurge on Makers, Larceny or Weller 12 yr. I absolutely love it, and I and several of my friends have also commented on how well it favors Makers.
Fitz is great stuff and a bargain at the price point, $8.50 for a fifth in the Lexington area.
The Dead Texan at Swagger... Never got to try it while I was living in KC
Pork Shoulder on the smoker
Beef Brisket on the smoker
My wife prefers a basic Margherita pizza. I love loading mine with crumbled chorizo, some pan fried diced pancetta, prosciutto, red onion, mozzarella, and some lightly sauteed red onions.
Cookout for the entire extended family, and grill them to perfection. Love the Meat Men show, its been a great program so far.
"Paul Kirk's Championship Barbecue" is an outstanding book I reference regularly as it has some great recipe and time tested tips.
Also I really enjoy Chris Lilly's "big Bob Gibson's BBQ Book" its a great looking book with some unique spins on BBQ.
Myron Mixon's new book was a good one, with some unique recipes but was very short.
Davis & Kirk's "America's best BBQ" is a cool book because it is actual recipes (or as close as they can get) from great BBQ joints across the country. Having lived all over the country, I really enjoy this book.
I lived for several years in Kansas City before recently moving back to my native Kentucky. I never realized how much I took world class BBQ joints nearly everywhere for granted while I was there.
Steak Au Poivre is quite possibly my favorite steak preparation.
Brown Rice, Chicken Stir Fry, Cucumber Slices and Carrot sticks
Garlic or Chili Flakes
1) New York Seltzer soft drink
2) Bacon Western Club at Arby's
3) Beeman's Chewing Gum
4) Wiedemann Beer
5) Gatorade Chewing Gum
^^^ For the Super Bowl that is
I will be smoking 2 boston butts for pulled pork sandwiches, with home made coleslaw, and grilling about 6 dozen buffalo wings with homemade sauce. We shouldnt be lacking in the food or Beer department.
As the Colts arent in it anymore, And the SEC won their 5th straight: Im rooting for whoever is playing against the Patriots.
I don't think the price is that far off at all. I can usually catch whole bone-in prok butt around here on sale for anywhere from $0.99 - $1.29/lb... Matter of fact I bought several when they were $0.99/lb. 2 weeks ago at my local Kroger in preparation for a big Superbowl BBQ.
I would also like to recommend Pazzo's and Joe B's in Lexington, Both are tough to beat.
Also Sutton's on the corner of Richmond Rd. and Man-O-War in Lexington is worth a mention.
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