Search results

Yes. I placed it on the grate (via the instructions on the bag). OK. So I definitely think this is my main problem. My grill has 4 burners. Only one of the burners gets (what I would call) a halfway decent flame. It's just enough to sear meat in 3-5 minutes. The other 3 burners don't...

Let me preface this thread by saying that I am not a good griller or BBQer. However, my family just bought me a low-mid level gas grill for a present. So I'm trying to learn. I saw someone use a smoke box on a gas grill and I wanted to try it. Someone suggested not wasting the money and just...

Any preferred methods for crumbling pork sausage? I often just crumble it while frying it in a pan (just like one would with ground beef), but it just doesn't like to crumble easily. I can rarely get it crumbled as fine as I like it to be. I usually end up with chunks as large as grapes. Any...

Oh dang... I forgot: Juice from 1/2 lime

I needed to make a dip and became increasing frustrated with all the recipes on different websites that simply say to use a seasoning mix pack. Seriously, what's the point of writing a recipe?! :rolleyes: So I threw this together yesterday with no recipe, and really liked the way it tasted...

I made alfredo a couple days ago. I think it is only the 2nd or 3rd time I've made alfredo sauce in my life. It was a fairly basic recipe. The ingredients I used were heavy whipping cream, pound freshly fine-shredded parmesan, and unsalted butter. I also used a little salt, pepper, and egg...

Homemade beef jerky.

One of my biggest pet peeves is to throw food away. So, my brother gave me a leftover tub of nacho cheese sauce from a cookout he had yesterday. I don't know what to do with all of it! I can't just eat nachos for the next 3 weeks. Any ideas?

I've been seeing an increasing (and dreadful) trend around here lately. Restaurants seem to be putting less care into their food and service. I recently stopped at a small food shack for some frozen custard. They called it custard, but it wasn't custard at all. It was soft-serve ice cream...

Personally, I wouldn't call it my "signature dish", but the one thing that EVERYONE ALWAYS has to have the recipe for is a Mexican Pasta Salad I make. I didn't even come up with the recipe. I found it on the internet and made some minor changes. :)

Some people think it's the most accurate way to measure the doneness of meat. Of course, it does take a little bit of practice. 4 or 5 chops and you'll be able to confidently (and accurately) determine the difference between a raw chop, a well done chop, and an overdone chop. A few more, and...

I've eaten tartare using ground beef. A little pink in the middle of my burger doesn't scare me. :) To the OP... I use my finger. The finger test posted earlier is a good place to start. Although you need to compensate a bit for the ground meat. And with anything, you get better with practice.