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Just a few of the dishes we have cooked.

Boiling is cooking away all the flavor. You can acheieve a very tender sauced chicken in the oven. Just reduce the temp and cook it a little longer. You can do it the same way in the oven.

That is great, and just the thing I've been thinking of for years. And the reversable part too! Thanks for sharing!

Smoke Ring in Barbeque Meats How to Get That Coveted Pink Ring With Your Cooking by Joe Cordray Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork...

htc, they are probably using charcoal or lump to finish the cooking. Pursists will burn wood down to coals only. The length of time to add wood/smoke may depend on which cut of meat you are cooking. A 7-8 lb butt, we apply wood/smoke for 4-5 hours, then just keeping a consistant temp...

QSis, where might we find that eggnog recipe?

The burner comes in very handy when the power goes out. You can cook on it, make coffee (if you have a stove top coffee pot). You can also use the burner to fire up your charcoal in the chimmeny starters.

Fat side up, then the fat can render down through the meat for flavor & mositure.

Does anyone have a good eggnog recipe? They will quit selling it in the stores soon. Why not eat it all year long?

Think you get a fryer for less than that. They make a great Christmas or birthday present. And the burner comes in handy for so many uses. Check out target. http://www.target.com/gp/browse.html/ref=sc_fe_l_3_1038618_3/602-5183584-2871850?%5Fencoding=UTF8&node=4203221 Bass Pro Shop...

We had fried turkey, giblet gravy, dressing, collards, black eyed peas, corn and cornbread. Pineapple upside down cake for dessert.

Doing good and hope y'all are too! Yep, not online as much these days, especially sinec I was layed off from my job. Restaurant is doing ok. A little slow before Christmas, but hope it will start picking up some after the new year.

Check out the Dixie Stampede in Pigeon Forge. Great Dinner and Show!

Made another pie, using 1 cup milk and 1 cup eggnog. I do think this pie is a little lighter and not as rich as using the 2 cups eggnog. Either one is good, just depends on how rich of a pie you desire.

Check out this link. http://www.steppinoutmaine.com/archives/2005/nov_11/feature1.html

Here is a boy scout recipe. 2 tablespoons poultry seasoning 2 tablespoons coarse salt (kosher or sea) 1 tablespoon dry mustard 1 tablespoon black pepper 1 1/2 teaspoons garlic powder 1 (12 lb) turkey, thawed if frozen 1 tablespoon olive oil Also requires: 1 Wood or Metal Stake (at...

Pie update: I made 2 pies, usinf 2 cups of eggnog. Everyone liked them and commented on it being a rich pie. Right now there is another one in the walk-in, but today I made it according to the recipe. I want to see if it is still as rich or a little lighter. as I recall the first one.

We love them! We just wish it wasn't so expensive, $5.99 a pound.

For Christmas this we are starting by preparing 250 to go boxes for the homeless, needy and shut ins. A local ministry is coming by and delivering the boxes for us. The boxes will consist of smoked turkey, green beans, yams, dressing, gravy, a dinner roll, and chocolate chip cookie. Then, any...

I'm thinking of making it and just using 2 cups of eggnog, instead of 1 cup eggnog & 1 cup milk. What do you guys think?

Food brokers are the companies a lot or maybe most commerical kitchens/restaurants buy their foods, supplies. Different compaines provide various ranges of products and services. So I am sure certain brokers would have a good range of job opportunities. Some brokers hold classes for food...

This one is from Keri C, one of my bbq cooking bubbies. Made it yesterday, and it was gone quickly! The employees and the customers both raved over it. You may want to add it to your holiday menu/cookbook. It's yummy and oh so easy! Triple Layer Eggnog Pie 10 KRAFT Caramels 1 cup cold...

Hope this helps. http://allrecipes.com/advice/ref/conv/pansizes.asp

How about for a food broker, restuarant design?

Take a look at this recipe. http://www.discusscooking.com/forums/showthread.php?t=9128&referrerid=1153