Guys, I've been thinking about broadening my skills and I'm considering making homemade pastrami. Has anyone attempted this before, and if so, can you provide a recipe? I know it involves a few weeks of brining and the last step is…
The tools we use reflect the type of cooking we do. Right or wrong doesn't enter into it. It's about what gets our particular job done. Discuss it here.
No worries Bob. It's also known as flounder, you may be familiar with that term? It's not a thick filet, but rather thin. I like that apple idea, what fish have you used it on?
Hey fellas. I have some fresh fluke I'd like to grill up. Any ideas for a simple recipe? I usually play it safe with this type of fish and just use butter, lemon, and garlic salt.
Seaside Heights is proud to present this upcoming event titled, “Que by the Sea;” the First Annual Barbeque State Championships in Seaside Heights, sanctioned by the Kansas City Barbeque Society, which will take place on Grant Avenue on September 25, 26, and 27, 2009.The highlight of the event, the Barbeque State Championships will exemplify good, old-fashioned American fun. This competition will feature contestants from throughout the tri-state, who provide the best overall BBQ experience.In…See More