otps's Profile
Quarter Pounder with a dark bun.
Thanks ttoommyy, I am glad I am not the only one who liked it. I too would like it back, it was like a fast food patty melt.
Quarter Pounder with a dark bun.
Yes it was, did you ever try it? Thank you helping my old brain, it remembers taste's but not names.
Quarter Pounder with a dark bun.
It could have been local here in Minnesota, and it was probably more than 15 years ago.
Quarter Pounder with a dark bun.
Does anybody recall many years ago when McDonalds offered a Quarter Pounder on a dark bun for a limited time. I remember it being pretty good.
Grocery store pet peeve. Is it just me?
My issue is when they open a new register and the last person in line runs over before the rest of us that have been waiting.
What's the best thing you've ever received trick-or-treating?
Regular size boxes of Dots.
Childhood foods you would *totally* eat now...
For some reason the skin always grossed me out, kind of like the hot cereal ( I forget which one ) that floated after I added milk and was like a piece of soft rubber.
Parboiling Baby Back Ribs???
One of the most popular smokers is the WSM, ( Weber Smokey Mountain). It is a bullet shaped unit and uses charcoal for heat. The smoke is provided with chunks of your favorite wood, (hickory, apple, pecan etc). Most use the Minion method for doing ribs.(Google it).
This thread was about boiling ribs, not which smoker is best.
I understand that many people have made ribs by boiling, baking, liquid smoke use, etc. and swear by them. I was in the same boat until I bought a smoker and used the low and slow method, the mushy over sauced ribs that I was used to were not close to, the low and slow. But as was said earlier, to each, his or her own. I would like an honest response from someone that has had boiled ribs that were better than low and slow done properly.
Parboiling Baby Back Ribs???
So if I take an 8 lb pork shoulder and sear it on the outside and then put in the smoker for 12 hours at 225 it will have the same smoke flavor as one that I put in without searing?
Parboiling Baby Back Ribs???
Wrong on over smoking, the meat will absorb only so much smoke and after that an over smoked black bitter exterior is the result.
Parboiling Baby Back Ribs???
http://www.rbjb.com/rbjb/rbjbboard/
This board has the people that compete around the country and also appear on certain BBQ telecasts.
Every question in this thread can be answered here.
Parboiling Baby Back Ribs???
What a great concept. Boil ribs to get rid of the pork taste and add your own flavor. My thoughts are we can boil beef, chicken or any other meat and make it taste like the flavors we add when we finish it off. I think there must be a market for boiled meat flavors, I will call some investors as soon as my 5 gallon kettle of water boils. My sons birthday tomorrow, and going to throw a 3 lb chicken, 2 lb chuck roast and a 4 lb pork shoulder in the kettle. It is a bring your own sauce, spice or flavor enhancer party.
Twin Cities best onion rings?
Their New York steak is very good. We go there a couple times a year, not a bad drive from here in the metro area.
Twin Cities best onion rings?
Hubbell House in Mantorville.
http://www.hubbellhouserestaurant.com/
Grilling Question
No you didn't, my point is if the outside cooks too fast, and you are using a hot surface a room temp steak works well.
My favorite way for steak is my old cast iron pan on the gas stove top with some salt and pepper on each side, slap it down for a couple of minutes on each side, a piece of buttered toast and that is it.
Grilling Question
"I am grilling, be it steaks, hamburgers, chicken, the coals get so hot that the outside quickly gets charred while the inside is not cooked through."
That is what the OP posted and I responded to that. What does your loosely formed refrigerated burger have to with it.
For me there's nothing that's "charred outside and center undercooked."
Once again, what does that have to do with the OP.
Grilling Question
Read what the OP said about charred outside and center undercooked, then you may understand my post.
Grilling Question
For steak do not put it on cold, leave it out until room temp. No way it can cook properly when it is cold because the outside will char and the inside will never catch up.
CHRISTMAS DAY
Thanks, I thought it would be slim. A couple years ago this happened and we went to Mystic Lake, that may be our best choice, only 10 minutes away. I was amazed at how many people were there gambling that night.
CHRISTMAS DAY
Kids and grand kids coming over Christmas Eve, Christmas day may be just the 2 of us.
Looking for non Asian south of Minneapolis or St Paul, South Minneapolis is fine. Thanks
What do you miss and why haven't you had it?
Baby calf's liver, liver with bacon and onions, chicken livers fried in butter with salt.
80 mg of Lipitor a day + 10 mg of Zetia. Need I say more?
Favorite Candy
Snickers, M&M Peanut, Almond Joy, Good and Plenty, Mars Bar, Heath Bar, Snaps, Brown Licorice, Gummy Bears.
Gone but not forgotten Callard and Bowser Butterscotch. Mallo Cup. ( Online only )
Luigi's Burnsville
Stephano's service is quicker, but entree served before our salads were 1/2 finished last time we were there is not good. Server coming to our table when we are nearly finished to check if we needed anything, I wanted another glass of wine but it was too late by then.
Luigi's Burnsville
I agree, there is no way one would connect the two.
We tried it Friday at about 6:15, walked in and thought we were at a little private party, about 16 tables in a very small room. A mother and daughter were in front of us in the entry and we stood there waiting for someone to come over, it never happened. We decided to go to the bar/counter as there was a lady sitting there having a glass of wine, we figured we will do the same. Being invisible is kind of strange, I finally asked the server that seemed to be directing others if we would be able to get a table for 2, she said it would be about a 15 minute wait and took my name then walked away. We never got a glass of wine while we waited, as everyone was in kind of a panic mode and I didn't want to bother any of them. Menu is limited, my wife had the chicken Alfredo, I had the Ziti, salads were boring the entree's were huge. When I order an entree that I can whip up at home in a couple minutes because it looks safe, I will not return.
Sorry for the length, but there is so much more I left out about our wait.
Filet Mignon, Porterhouse, Ribeye or New York Strip?
The Range Steakhouse inside of Harrahs. I looked at the menu online and it is no longer there.
Filet Mignon, Porterhouse, Ribeye or New York Strip?
We took the tram from the Hilton, I know when we got off we walked by a popular country place, maybe Toby Keith and we went further and it was to the left. Before we entered there was a bronze statue on the left, I knew right away it was a man spooking people. There was also a piano bar to the right. I will find out the exact name, and post it.
Filet Mignon, Porterhouse, Ribeye or New York Strip?
It did not say where it came from and I believe it was less than $35.00.
