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Chef_Rich's Profile

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"poor man's prime rib"??

Everyone is forgetting that the next thing down from a prime rib roast is a standing rib roast. Go to your local Sam's, BJ's, Costco... whatever you use. I live in the Charlotte, NC area and I can get a standing ribeye for alot less than a prime beef ribeye. The only difference is in the marbling. USDA Prime is chosen carefully by color and marbling, USDA Choice is only a bit less marbled. The real difference will be in the aging. Are you usually buying aged prime? If you are buying fresh prime, you will notice very little difference in the USDA Choice.

Now, some people call a USDA Choice ribeye roast a Prime Rib... Prime rib is USDA Prime. Choice is a Standing Rib Roast. If you usually get choice and the problem is with the $70 or so for a nice standing ribeye, I have a bit of a strange suggestion. Flank steak. To do it properly you need a cast iron skillet, but you can get some nice flavor. Get your skillet as hot as you can, salt and pepper your, room temperature, steak about 4 minutes before you put it in the rocket hot skillet. 4 minutes.... don't get nervous and DO NOT MOVE OR TOUCH. Flip and cook 1 minute. Remove from heat (and skillet), cover with aluminum foil to trap in heat. Allow to rest no less than 10 minutes under foil. To make your Yorkshire Pudding you will need drippings from a slow roasted meat. For this check with a local butcher for ribeye trimmings he may have. Slow roast the trimmings on a grate over a baking sheet. There should be plenty of drippings. A chuck roast is another good idea, but it is so easy to serve up shoe leather when roasting chuck. Make sure you get a good sear on the outside and roast in a 225 - 275 oven over a longer period of time.

Dec 20, 2008
Chef_Rich in Home Cooking

Help in Orlando

I know you said you prefer not to be in a Disney location. But, you mention Asian food as a preference. In the Dolphin, yes at Disney, is the Komono. It is definitely not kid nor group oriented. As a matter of fact, except for the walk to the restaurant you would not even know it was in Disney. The Sushi is exceptional. The prices are are average for an elegant, high quality sushi dinner. If you do decide at some point to try it, try the beer by Chef Morimoto of Iron Chef. OH OH OH, and you must try the 'dragon tail' (I think that's what its called) it is spectacular.

Please bear in mind that most of the restaurants in the Disney hotels are privately run. They are held to a high standard, and they are not Disney centric in design. Blue Zoo, Don Shula's and the Kimono are just 3 EXCELLENT choices, love Disney or hate it... these 3 places deserve their own accolade.

Dec 14, 2008
Chef_Rich in Florida

RO'S BBQ Gastonia NC Recommendation

OK, I'm gonna revisit the slaw thing again. Sorry to bore all of you, but I just have to say this. I tried the pre-packaged RO's slaw in the stores. WHAT THE HECK IS THAT? It has so many preservatives it actually left a film on the roof of my mouth. That stuff was like calling the red sauce in a jar an actual ragu.

In response to Tee and my recipe. Yes, it makes about 1/2 gallon. But my ingredients are in such small amounts, that cutting the cabbage/mayo/ketchup ratio makes it really hard to measure out. You overload any of those spices and you WILL get a different flavor. A teaspoon at a time seems small and irrelevant, but when those seasonings are allowed to marry overnight they really bloom. I hope the Blacks like my interpretation. I hope I didn't cross their copyright, but I hope I got real close :) .

RO'S BBQ Gastonia NC Recommendation

Tommy's is just a burger joint. They, like all the 'BBQ' joints, have curb hops that come to your car, or you can eat inside. No matter what you get, get the Cherry-Lemon Sundrop. The last time I was there they still made them the old fashioned way (hope they have not cheaped out and went to the pre-mixed) with a squirt of cherry syrup, lemon wedges and mar. cherrys in the bottom of the cup.

Don't expect spectacular, its the SLAW :) ... This is the south, the definition of slaw ( noun. .. A cabbage condiment that southerners eat on EVERYTHING! )

Also, if you do get the burger or BBQ and spicy food gets to you, bring antacid. My favorite order -> a large cheeseburger with BBQ slaw, a small cheeseburger the same way, a small fry and a large Cherry-lemon Sundrop.. finished off with 2 Tums an hour later.
I used to attend Gaston College, just up the road from there, and that was my twice a week meal. Not going to say how long ago that was, but the college and the Dairy Queen both had 321 front access... (where's my cane?), but I have eaten there much more recently.

PS.. Enjoy lapping up the slaw, that got away, off the parchment that your sandwich was wrapped in.... Maybe that's what makes RO's, Tommy's and Black's such mainstays.

MY SLAW RECIPE, if anyone is interested:
6 Cups Cabbage (will describe the chopping process at end)
1/4 cup Dill chips
2 1/2 cups Ketchup (I use Heinz)
1 1/2 cups Mayo (Dukes or other non-sweet mayo)
1 Tsp Light brown sugar
1 Tsp Salt
2 Tsp Black Pepper
2 Tsp Mustard Powder
Just under 1/8 cup by volume pimentos or roasted red peppers
1 Tsp Texas Pete (normal taste, I use 2 Tbsp to add a little extra kick)
1 1/2 Tbsp Chili Powder ( not too heavy on cummin)
1 1/2 Tbsp Paprika (NOT smoked paprika)

Break down cabbage and dispose of the core. Rough chop and place in a blender (about 1/2 full at a time, cover with water and blend until cabbage is pulverized ((those who have tried the slaw will know the consistency, those who have not... you must have faith :) )). After each blender full, pour into a strainer. Remove as much water as possible, try not to bruise the cabbage too badly as you remove the water. Once your cabbage has reached 6 cups by volume, add the remaining ingredients to the blender and pulse until the pickles and red peppers are well minced. Add mixture to the cabbage and mix until well blended. Best when allowed to sit overnight in fridge and allow the flavors to marry.

aficionados may find fault, but it is as close as I have found. And trust me, the Blacks are not telling their secrets. That is one closely held recipe, like Coca-Cola.

Lexington NC BBQ

I was told that Lexington BBQ will not participate in the festival, because they mix the Q from the different places. Not sure if that is true or not, just something I heard. I f they do mix the meats, I would not put mine in either.

10 Best Southern Hotdogs?

Oh yeah! Bill's hot dogs... Wonderful, spicy feasts on a bun. It has been too many years since I had one of them.

I used to love every second of a Bill's hot dog. And hated every eternal hour of indigestion that followed. But the pleasure made the pain a bearable sacrifice.

Dec 11, 2008
Chef_Rich in Southeast

RO'S BBQ Gastonia NC Recommendation

3 cornered pants probably refers to diapers.

Hope you were not too disappointed in the RO's 'bbq'. I personally only ever get slaw burgers and or cheeseburgers, when I am too lazy to make my own slaw. I do not like dried out pork roast. It's the slaw... without that, I wonder if RO's would have ever even made it.

If you want barbecue in the Gaston county region, travel to Shelby, NC out to Alston Bridges. It is just across from the hospital, so don't confuse it with Bridges BBQ out on US 74 by the mall. Alston Bridges is authentic Lexington style, as a matter of fact I think I was told that Mr. Bridges was trained by Mr. Stamey (the founder of the original Lexington BBQ) himself.

The pit cooks start slow smoking over hickory in the wee hours of the morning, and slow smoke the shoulders up until time for service. You can drive by and allow your senses to overdose in the heavenly aroma of pork drippings smoking off the hickory coals... OMG! That's making me hungry!

RO'S BBQ Gastonia NC Recommendation

No need to get lost in a real bad part of Gastonia, if you miss a turn. Off I-85 go NORTH on US-321 about 2 miles to Tommy's Drive In. The slaw is almost identical. I think that it is owned by the same family, brothers or cousins or something like that. There are actually 3 choices, RO's, Tommy's and Black's BBQ. Black's is several miles south on 321, but I think it is a little bit better.

I am lucky, I was born with one beautiful pallet, and must have figured the recipe out... or at least got dead ringer close. I make a slaw that is identical to theirs. To get the consistency of the cabbage, I rough chop it, fill a blender half full -> top off with water and pulse until I get the cabbage chopped to the proper consistency. Pour into a strainer, squeeze out the access and let drain for a while. I may post my recipe, but I will have to think on that for a while.

Just another idea for this wonderful concoction that you will either love or hate. Try it as a dip with tortillas. I make my recipe about 1/2 gallon at a time, and between the tortillas, the burgers and sandwiches, and my friends.... it lasts about 2 or 3 days.