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Anyone have a recipe for a spicy red sauce like you get at Chili's or Fridays restaurants. They usually serve it over fettuccine. They call it a creole sauce. I'm looking for a basic recipe with no shellfish. Thanks.

These are pre cooked but the wrapper is not cooked. The wrapper must be fried in oil.

Would taking them out early to let them defrost be better?

I have some home made Philippine egg rolls called Lumpia. They are ground pork and spices. They are much thinner than an egg roll, more like spring roll size. The pork was cooked and then rolled in the thin wrappers and then frozen. How long do I have to deep fry them to brown the wrappers...

"Whatever you give a woman, she's going to multiply. If you give her sperm, she'll give you a baby. If you give her a house, she'll give you a home. If you give her groceries, she'll give you a meal. If you give her a smile, she'll give you her heart. She multiplies and enlarges what is...

Here is my flag of heroes that flies 24/7 http://www.biellc.org/homepage.html

I just spoke with my wife. SIZE ALWAYS MATTERS.

This is why we should par boil the meat before cooking it so you can't over smoke it. :lol:

I don't think I need my smoker anymore. Should I sell it? http://s179.photobucket.com/albums/w310 ... =video.flv

OK, I will have my friend make small pizzas and calzones so we can try different sauces. That will be fun. Some spicy, some sweet. I have Blues Hog original and Tennessee Red. Ya think Red will be good or to vinegary for this?

I'm gonna take some pulled pork over to my friends pizzeria to make some pizza and calzones. How much BBQ sauce do you guys use on a pizza? As much BBQ sauce as pizza sauce? Anyone ever use Blues Hog sauce for a pizza? When do u add the pork? I don't want to dry it out. Thanks

Thats about the best advice. I just needed an average idea so I can plan ahead. I don't care if they are done early as I will wrap them in foil and a towel and place them in a cooler. I have a BBQ on Sunday at 1pm so I figure on starting Saturday night at 9pm @ 250 degrees. That gives me...

How long to cook two 9 LB bone in butts on a small offset?

Check out his 2nd video..... ......"using liquid smoke to get that charcoal lighter fluid taste out of your food"

If you are using lump for temp and wood for flavor/heat how much wood do you use? Do you just throw on a few chunks at the beginning of the cook or do you continuously keep putting wood on for flavor? Do you stick burners burn all wood for a cook or do you go with some lump to keep from over...

Seems like you two know whats really important in life. Great pics.

Anyone use Tennessee Red? What do you put it on? I ordered a few quarts to help out Bill with his medical expenses but I have never tasted it before. I'm sure its as good as the original, which goes on all of my ribs.