OSUT #255 - Beauty Sleep - Does it Really Work??

[DoggyDaddy]

Can you send a bucket of honey bbq this way?

They don't have honey bbq. Only hickory smoked bbq.

 

[Lpherr]

They don't have honey bbq. Only hickory smoked bbq.

OK, you talked me into it. When should I expect them?

 

[GregD]

Hi V8

What do you marinate them in?

 

[Lpherr]

Hi V8

What do you marinate them in?

Marinade.

 

[DoggyDaddy]

I went with Cajun again.

 

[DoggyDaddy]

OK, you talked me into it. When should I expect them?

 

[Lpherr]

 

[OneBadV8]

That fancy boy condition is contagious.

Dump sauce in a ziplock, insert steaks… if that sounds fancy

 

[OneBadV8]

Hi V8

What do you marinate them in?

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

 

[Lpherr]

Dump sauce in a ziplock, insert steaks… if that sounds fancy

Where do you acquire dump sauce, and it does not sound fancy. But fancy boy's getting fancy.

 

[DoggyDaddy]

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
View attachment 342958

View attachment 342959

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.

 

[GregD]

Thanks, V8 !

 

[Lpherr]

We use olive oil, balsamic, soy sauce, garlic, onion, and worcestershire. With chicken, we add a little brown sugar.

 

[DoggyDaddy]

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.

 

[Lpherr]

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.

I believe once you've created a dish that scorches the surface of the sun, you've hit your culinary climax.

 

[OneBadV8]

We use olive oil, balsamic, soy sauce, garlic, onion, and worcestershire. With chicken, we add a little brown sugar.

Now THAT sounds fancy… I just get something done and pour it in

 

[COOPADUP]

Sitting at Upland Brewery having a cold ale.

 

[Lpherr]

Now THAT sounds fancy… I just get something done and pour it in

It works well with Portabella's also.

 

[DoggyDaddy]

Evenin' Coop.

 

[DoggyDaddy]

I believe once you've created a dish that scorches the surface of the sun, you've hit your culinary climax.

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.