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Cheap frozen lobster tail info
NICE (you suck). :emoji_laughing: Kroger. They had a bunch here. They were running $9.99 ribeyes too but all sold out when I went.- zwiller
- Post #4
- Forum: General Discussion
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Cheap frozen lobster tail info
I remember a thread about these but cannot locate it. I'm talking about the 2 pack for $10 guys. I have run LOTS of these. I always considered these sorta sketchy so I would use a bold rub like Chef Paul Redfish magic and I would grill or broil in order to kinda hide that. I picked up 8 for...- zwiller
- Thread
- Replies: 19
- Forum: General Discussion
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Savory herb, lovage, and others, any fans?
Well dang guess I need to get some! Happy I did this thread. I did not save any links but it's pretty wild to see you guys confirm what I saw, used in european stuff, italian, german, and canadian. KFC fanatics that swear it's key spice. Kinda blown away the name of the spice is based on the...- zwiller
- Post #10
- Forum: General Discussion
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Savory herb, lovage, and others, any fans?
My caffeine fix this AM led me down a winter savory vs summer savory rabbit hole. Anyone use the stuff? I also found an herb called lovage. Apparently it's is an extremely potent celery like flavor which is interesting. Also interesting that it is considered a commonly used herb for meet in...- zwiller
- Thread
- Replies: 11
- Forum: General Discussion
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Recipe help: Pork chops and Kraut ?
+1 Rinse kraut/apples/layer. I use apple sauce instead of apples as it easier to keep on hand. For 3 chops I'd add half a chopped onion too. My old neighbor from my childhood was from Germany (Bavaria) and she put a little beef base or bouillon dishes like this. I never make mine the same...- zwiller
- Post #5
- Forum: General Discussion
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what part of beef is this?
That is the most expensive cut there is here. Just looked it up $20/lb. So $44/Kilo. Commonly sold around 10lb, so $200 USD. I cannot get this cut here but @chopsaw says petite tenders are very similar but MUCH cheaper. https://www.beefitswhatsfordinner.com/cuts/cut/2501/shoulder-petite-tender -
what part of beef is this?
I vote butterflied tenderloin BUT brined overnight in light soy+msg/fish sauce something like that. Low fat cuts like that are like chicken breast and MUST be brined to shine. When I want info I order a few rounds and get chatty with waitress then ask. Paid off a bunch of times. WELCOME... -
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Salsa recipe search
Smoked chuck/onion/cilantro combo is REALLY good. Sometimes I use chopped brisket. Wife picked up Chipotle last night and DAYUM is that stuff good. Noticed the fresh salsa uses red onion. Oh man so happy I dug deeper. Found some good info on their site clicking around. Do not care what...- zwiller
- Post #25
- Forum: Sauces, Rubs & Marinades
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Jerky fan, pellicle and A-Maze-N
Big fan of the fan (intended) for pellicle but do not think it would be a good idea to run it the whole smoke. 30m is all you need for a good pellicle. From here, I would suggest using dust instead of pellets and see if that stays lit but not a SmokinTex owner.- zwiller
- Post #3
- Forum: General Discussion
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Queso Chicken Enchilada Recipe?
Based on the Tex Mex books I have the enchilada base is protein, cheese, and onion. You can add more but needs to have these 3. If I was running this I'd make 4-6 of them to throw in casserole to bake with sauce on top. I would build them with chicken, onion, canned green chilies, and... -
Salsa recipe search
I am kinda in the same boat. I am aiming for Chipotle chain level. My salsas are good and tasty but fall short of that but are better than the "authentic Mexican" places. So far my best trick is soaking the onion in the lime juice for a bit before using. From here, depending on the salsa in...- zwiller
- Post #15
- Forum: Sauces, Rubs & Marinades
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Nice But Reasonably Priced Starter Guitar Suggestions?!
Me and buds played around with all sort of things. Buddy of mine would boil his strings to save $. It works. Fretboard/lemon oil and the like will keep string in great shape much longer. Easier to play too. Swear I posted about that but do not see it. With 40 years of tinkering with this...- zwiller
- Post #45
- Forum: Blowing Smoke Around the Smoker.
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New MES
Congrats on the new rig. Pellets and tube, no other way for me.- zwiller
- Post #7
- Forum: General Discussion
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Looking for "Old World" italian sausage recipe
TVP (plus water) is your friend for low fat sausage. Pretty wild stuff. I played with it awhile. Bumps protein up too. There are number of papers that proves that it works EXTREMELY well but for some reason I cannot find them to link. Carrot fiber is supposed to be excellent as well. Both... -
New Baguette pan
Confused why such a pan is needed? I would put on my pizza stone no? -
Looking for "Old World" italian sausage recipe
DANG THAT PASTA! Pretty sure this is the first thing I running when I make the leap to natty casings. I personally think a 50/50 mix of chicken (thing + skin) and pork is about the perfect meat mix for fresh sausage. I gave up on it as thighs never go on sale anymore. Be curious if you... -
A lil ham salad will work!
Never had ham salad. Same as deviled ham? HUGE bologna salad guy tho and all about it on crackers. MIL take on it was a big hit of onion and bunch of hard boiled eggs. Would love one day to geek out and perfect it. I think maybe some heat like a chopped fresh jalapeno? Or maybe use spicy...- zwiller
- Post #7
- Forum: All Things Sandwich
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The McRib.
Nice job and congrats on the ride! Bonus points for toasting the bread as it's REAL big part of the McD flavor. It's lower on my list but do plan to try and make some McRib burgers. Ground pork butt sausage patty/burger grilled and sauced with onion and pickles. For the "sausage" I plan to...
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