Recent content by ClevelandRob

Rings - Onion

You (and your guests) will absolutely LOVE it! If you have any questions, let me know! ENJOY!!

BLT RECIPE What you need: 1 lb. of REGULAR sliced bacon (coarsely chopped) 2 medium vine ripe tomatoes (diced) 1 cup of sour cream 1 cup of mayonaise 1 leak (optional) 1-2 loafs of baggette style or french bread Fry the whole pound of bacon (cut the strips in thirds) to desired crispness...

If you are looking for a hit of the party appetizer, you should try making BLT Dip. It is AWESOME! Everyone at the party will end up asking you for the recipe! Interested?

Thanks for the welcome and advice. Usually I'm cooking slightly thicker cuts. So for a whole (soon to be trimmed) tenderloin, would it be good to cook on a lower heat for longer? Will I get a good crusting on the outside at a lower heat? Sear first? What's a good temp to pull it off? Last...

First time poster, here. I've been reading these forums for a little while and really like what I have seen so far. On to my question: Everytime I grill any type of steak or beef roast (medium-medium rare), I get a very chewy purple center when I would like it to be more of a soft pink or red...