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Schlemiel! Schlimazel! Head to Zaffiro’s for Milwaukee-Style!
Next time you're up here, there are two other pizza places to try:
Classic Slice: 2797 S Kinnickinnic Ave
You get one gigantic slice of thin-crust pizza, and they have tons of specials every day
Transfer: 101 W Mitchell St; http://transfermke.com/
Sort of Italian-style pizza, easily one of the best pizzas I've ever had. Lots of Italian classics (the prosciutto funghi is awesome); a white-type pizza with a secret white garlic sauce; and some oddities like carbonara, a couple with eggs on top, and some seafood pizzas.
The Hamburger Fatty Melt
I just made this, and let me tell you-- It's everything I hoped that it would be :-D
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Cook the Book: 'Serious Barbecue' by Adam Perry Lang
10 lbs of ground beef for burgers, 5 lbs of chicken breasts marinated overnight with cilantro, lime, garlic, and jalapenos, a case of corn ears that I brined, and a pound of marinated spicy shrimp.
All on a 22" Weber. 50 people ate at a Memorial Day party over about 4 hours. Exhausting, but beer and bits of cooked things from the grill got me through it. It was a success, but I'm never doing it again ;-)
Schlemiel! Schlimazel! Head to Zaffiro’s for Milwaukee-Style!
Next time you're up here, there are two other pizza places to try:
Classic Slice: 2797 S Kinnickinnic Ave
You get one gigantic slice of thin-crust pizza, and they have tons of specials every day
Transfer: 101 W Mitchell St; http://transfermke.com/
Sort of Italian-style pizza, easily one of the best pizzas I've ever had. Lots of Italian classics (the prosciutto funghi is awesome); a white-type pizza with a secret white garlic sauce; and some oddities like carbonara, a couple with eggs on top, and some seafood pizzas.
The Hamburger Fatty Melt
I just made this, and let me tell you-- It's everything I hoped that it would be :-D
The Hamburger Fatty Melt
Just add a little lettuce and mayo and you have a Burger, a Grilled Cheese and a BLT all in one. In the words of Emeril "How could it possibly be bad. I haven't tried it yet but now I have no choice. I'll get back with results (like they'll be bad) - Vin 6/9/09
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
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Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I'll be honest and say I don't have a success story yet!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Cooking on the new grill for the family for the first time and everyone loving the result -- a classic memory!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Lighting it without having my eyebrows singed off? Another success is the foil pockets I make with salmon and veggies. Yum!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
just getting the charcoal lit is a success for me! haha
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Last Fourth of July I grilled bratwurst, ribeyes and chicken for our team. Everything turned out great. garrettsambo@aol.com
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
The first time I made cedar plank salmon was a great success, everyone loved it!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
made a grilled pizza on my grill. Very tasty!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My greatest grilling success was a get-together my family had for July 4th using my shiny new grill. We had a blast!
The Hamburger Fatty Melt
we made these this weekend - they are AMAZING!! We added tomatoes only. I think we'll need to have these at least once a month. thank you!!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
When I figured out how to get my thick burgers cooked inside yet not charred outside...took quite a while.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Grilling Pork Chops with Barbeque sauce has always been my favorite and it takes a while to get everything just right for them to end up being great.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My greatest grilling success story is that I taught my husband how to grill. It has taken time and patience but he really is getting quite good at it. I would love to win this book for the both of us.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My greatest BBQ grilling success was the first time I grilled chicken and it wasn't raw on the inside and burned on the outside. It took me quite awhile to achieve this! Thank you.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Grilling perfect steaks that had been perfectly marinated :)
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
while grilling hamburgers we decided to cook up some green beans on the grill, it was wonderful and tasted very good with the smoked flavoring.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I don't make it often, but I am always amazed at how well turkeys turn out on the grill whenever I make them. Just baste it with an herbed oil and use indirect heat. It is awesome.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Eggplant, garlic and red onion sealed in a foil bag and charred with olive oil.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
When we first got married, money was really tight. For my birthday, my husband bought a nice porterhouse and barbecued it to perfection. Well we turned our back for just a second and our dog grabbed the meat and took off with it. Not so funny when it happened but a funny story now!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Everyone loves our chiicken, cooked indirectly, dipped in oil and lemon juice and coated with herbs and spices!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Nothing much better than a turkey cooked long and slow over indirect heat on a good old Weber Grill.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I actually saw Beer Can Chicken on the menu at a restaurant in the D.C. area a few weeks back, so I guess I can count mine as a culinary success. Hard as it may be to get someone to drink about half a can of beer in order to have the rest for cooking, I've always managed to find someone to take care of that part. It's a fun thing to cook when there are kids around, because they find it hilarious to see a chicken sitting on a can of beer. And it's always tender and tasty, so it's one of my favorite barbeque dishes to prepare.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
I make the best ribs you've ever had on the grill. I start with a brown sugar rub and then marinate in a savory beer and OJ mixture. I bake them a couple of hours in a sealed bag and then toss them on the grill until slightly charred. JeansandTs@hotmail.com
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
My husbands greatest success (I don't cook on the grill) is steak with fresh hot peppers roasted beside them from the garden.
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10 lbs of ground beef for burgers, 5 lbs of chicken breasts marinated overnight with cilantro, lime, garlic, and jalapenos, a case of corn ears that I brined, and a pound of marinated spicy shrimp.
All on a 22" Weber. 50 people ate at a Memorial Day party over about 4 hours. Exhausting, but beer and bits of cooked things from the grill got me through it. It was a success, but I'm never doing it again ;-)