Jun 27, 2009 #1 Qjuju Senior Cook Joined Apr 20, 2009 Messages 276 Location Kentucky Leftovers... That was the next day... and I just had a similar dinner with some vac packed and frozen clod. Add some taters and your in business.
Leftovers... That was the next day... and I just had a similar dinner with some vac packed and frozen clod. Add some taters and your in business.
Jun 27, 2009 #3 B big dude Sous Chef Joined Feb 26, 2008 Messages 617 Location Greenback, Tn Looks outstanding. Not sure where you are, but if I leave now, I think I can be anywhere in Kentucky by dinner time
Looks outstanding. Not sure where you are, but if I leave now, I think I can be anywhere in Kentucky by dinner time
Jun 27, 2009 #4 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. YESSSSIR!
Jun 27, 2009 #5 Toby Keil Executive Chef Joined Jan 15, 2008 Messages 2,669 Location Thousand Oaks, CA Yummmmmmmm!
Jun 27, 2009 #6 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach your dinner taunts me.
Jun 27, 2009 #7 surfinsapo Master Chef Joined Jun 6, 2007 Messages 5,044 What web page did that picture come from? j/k Awesome food!!!
Jun 27, 2009 #8 Big Ron1 Senior Cook Joined Jul 11, 2007 Messages 286 Location Houston Texas It is about 100 deg here in Houston today or I would be cooking. Looks great
Jun 27, 2009 #9 Kloset BBQR Executive Chef Joined Mar 2, 2005 Messages 3,150 Location Hudson, OH Man does that look good! Great job!
Jun 27, 2009 #10 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Fine looking leftovers.
Jun 28, 2009 #11 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton Oh yeah, I could hammer a plate like that right about now!!
Jun 28, 2009 #12 RubThatButt Cook Joined Jun 24, 2009 Messages 89 Very Nice. Those leftovers look fantastic. I would love to tackle a 20 pounder some day or should I say some day & night.
Very Nice. Those leftovers look fantastic. I would love to tackle a 20 pounder some day or should I say some day & night.
Jun 28, 2009 #13 DJ Sous Chef Joined Apr 18, 2007 Messages 758 Location Lewiston, Maine Wow! Gotta try one some day....Looks Xcellent! dj
Jun 28, 2009 #14 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I'd eat that!
Jun 30, 2009 #16 bknox Head Chef Joined Jul 5, 2005 Messages 2,121 Location Cicero, IL, but my heart is in Virginia where my f Qjuju, your leftovers are fit for a king. Bet it was just a bit better with the Warsteiner Dunkel. Very nice! Can you get Leffe Brown where you live. The Leffe Blonde is good as well but being just north of 8% you need to be careful.
Qjuju, your leftovers are fit for a king. Bet it was just a bit better with the Warsteiner Dunkel. Very nice! Can you get Leffe Brown where you live. The Leffe Blonde is good as well but being just north of 8% you need to be careful.