They don't have honey bbq. Only hickory smoked bbq.Can you send a bucket of honey bbq this way?
They don't have honey bbq. Only hickory smoked bbq.Can you send a bucket of honey bbq this way?
OK, you talked me into it. When should I expect them?They don't have honey bbq. Only hickory smoked bbq.
Marinade.Hi V8
What do you marinate them in?
OK, you talked me into it. When should I expect them?
Dump sauce in a ziplock, insert steaks… if that sounds fancyThat fancy boy condition is contagious.
Where do you acquire dump sauce, and it does not sound fancy. But fancy boy's getting fancy.Dump sauce in a ziplock, insert steaks… if that sounds fancy
I like to use Italian dressing when I make kabobs. Works with chicken or beef. I miss getting the Italian dressing we used to make at TGI Fridays. It had a lot of sugar in it and it would caramelize the meat and veggies.We use a few different ones. I’ve used Italian dressing and even Dr Pepper before.
These are the usual ones , we used the bottle one today
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I believe once you've created a dish that scorches the surface of the sun, you've hit your culinary climax.I miss getting creative with cooking, especially now that Susan is so limited on what she can eat. But she's never been a big foodie.
Now THAT sounds fancy… I just get something done and pour it inWe use olive oil, balsamic, soy sauce, garlic, onion, and worcestershire. With chicken, we add a little brown sugar.
It works well with Portabella's also.Now THAT sounds fancy… I just get something done and pour it in
I don't (or didn't) make that many spicy dishes. They were mainly just labor-intensive, like grilled crab-stuffed shrimp. And those really don't lend themselves to being leftovers.I believe once you've created a dish that scorches the surface of the sun, you've hit your culinary climax.