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Thanks Andy I will try that instead

Ok so here is what I think that I am going to do....let me know what ya'll think: Ribeye grilled with salt, pepper, and garlic powder Shrimp sauteed with crushed garlic, oregano, and fresh basil Twice baked Potatoes Asparagus with Olive Oil and Lemon Pepper also on the grill Just lacking a...

Thanks for the idea. I never thought about that, I should have seeing as how my wife loves them.

For the chops I am using boneless as that is pretty much all that we get here at the Commissary. Very rarely to we get any with bones in them. When I get off work I am going to search for the recipe and if I find it I will post it tomorrow night when I am back here at work.

Kayelle yes I do mean gulf shrimp, but since I am in Italy we the ones we get here have been flash frozen and I think that I have had them in the freeze for about a month. I think that I might go out to the market though and try to get some fresh ones. Yes I know all about the tragedy and I...

I am not really a big wine fan but, I have had the pork chop marsala and chicken marsala many times before at Carrabbas and I love it. I was trying to make it at home to no avail.

The very first time I tried to make it I used and old bottle of Marsala. I thought that same thing so I dumped it and went out and bought a new one. Tried it again a couple of days later with the new bottle and same results

Pork Chop marsala. I have tried to make it 3-4 times and every single time it comes out tasting like liver. I have almost given up hope that I can cook it. Any advice would be greatly appreciated. Jeremy

Ok so my 5 yr anniversary is coming up and I would like to cook something special for my Wife. I asked her to pick out the protein that she would like and she said steak. What I have in mind is to do a surf and turf with ribeye and Gulf Shrimp. I am looking to get some ideas that will just...

ABT's - SMF - Smoking Meat Forums check out that link as well....a great website for all things smoke. I believe that there is another member of the same forum on here somewhere as well....bbally

Here is my little contribution..... 1 brick philly cream cheese 1 tub chive philly cream cheese 4-5 green onion tops sliced thin 4-5 garlic cloves minced fine some kind of mexican 4 cheese blend sriracha cut tops off and slice in two, remove seeds and ribs mix all above put in zip lock bag...

Actually I am stationed here in Naples, the armpit of Italy and home of the Camorra

Not really from Italy but Uncle Sam wanted me here so here I am. Been cooking since about 14, but really cooking for about the last five years when I got married. I like to cook a little bit of everything but my main thing is making smokey treats on my smoker. I have been lurking for about 2...

I know that this is old, but I just found it last night while at work. I am glad that I stumbled across it. Thanks GB. Downloaded the trial and it works almost exactly like iTunes. Now the fun comes with transferring everything to it

Actually my Breakfast today was some Chuck Burgers....I work nights and when I get up it is time for dinner for everybody else