I think he just misread what I originally wrote.

Getting back to my soup, it was the best chicken noodle soup I've ever had. I don't know if taking a pic of it will show that though. It just looks like a pot of brownish chicken noodle soup.

Bougie is not arguing, but Steezo is feeling a little frisky. My point is a good bbq sauce is a good sauce.

Try this:




Some idiot might try that. You could be sued for posting something like that.

I'm also interested in this "bougie" thing. At least it is new.

No offense, but you're being a jackass about this. I never said "Carolina styled mustard based BBQ Sauce."

I've made this. I've served it to many people. Everyone loves it.

My bf said, "Wait. Guys are arguing on a porn board? About barbeque sauce recipes and it's not even on a Jay Sin thread?"

Haha. Kudos to your boyfriend, Gia.

Steezo, don't worry about offending me. You can't. Post this good bbq sauce recipe. Because if you are talking about buying a jar of KC Masterpiece and cutting it then I am not smelling what you are stepping in.

Edit: Let me make this more clear... I cannot serve my guests what you are bragging about or suggesting because your post is misleading and unclear.

Good Lord, KC Masterpiece? I'll PM you what I mix together.

Just needling you. I called you a "bougie redneck" when you posted about BDM's car, a week or 2 ago. Sensed another round of down talking, so I figured I'd dig it up.

How is "bougie" pronounced? This is important.

Like if Eddie Murphy said it.

boo-she

http://www.urbandictionary.com/define.php?term=bougie

Break da mother fuckin' ruckus.

Sorry guys, didn't mean to start a whole thing.

Nothing to see here...resolved.

edit: I spoke too soon. Feelings have been hurt. I expect this to spill over.

Also, thanks for the UD link to the word. I wasn't sure of the word origin. I wasn't sure if it was based on my username or "bourgeoisie".

No hurt feelings. You're just being a dick about this.

You don't like my sauce recipe, so let's drop it.

Your welcome.

The fact that both words start with a "B" was just a bonus.

This was moderately unpleasant, but I think it's resolved.

Yeah I'm done with it, as if it was ever anything.

Since it's now a new day, what are you cooking tonight?

And then you dicks had to take it to PM so the damn sauce recipe is STILL unknown.

I don't know yet but it is going to involve a lot of tomatoes because i have a giant bag of them that are WAY over ripe.

The next two things I'm making are another batch of beef jerky and a pastrami. For the beef jerky, I'm defrosting some choice beef tenderloin. For the pastrami, I bought a 4lb. piece of brisket flat today that I will brine for a few days as if I was making corned beef, then rub with cracked pepper & coriander and smoke on the grill. I just need to decide what type of smoke wood to use.

I'm not an expert on BBQ by any means, but I'm not a novice either. I just wanted to add a pic of a pig I BBQ'ed not long ago. It doesn't really require any description.

No, conq. It remains the same as posted: BBQ sauce, apple cider vinegar and extra virgin olive oil. That's what I got in PM.

We have reached an understanding, though. I posted my recipe earlier. Cut the quantity and experiment. It's a good start to a vinegar based sauce. I think Steezo and I agree that the sauce does not go on until the meat is done.

I don't really fuck around with BBQ cooking as I live in a apartment. And there is no way in the world I could use a gallon of sauce. Steezo's dressing recipe intrigued me.

Got any hot sauce recipes (tested)? I have been wanting to make one for a while but I need to grab a cheap blender first because my understanding is that once you blend up a batch of crazy hot peppers you aren't going to want to make milk shakes in your blender any longer.

The oil in peppers will likely trash your blender for smoothies.

I do not have any "hot sauce" recipes. We've always had pickled peppers in a Mason jar of varying degrees of hotness with our meals. Since I was a kid I sorted them on the hotness scale as yellow (mild), red, and green (hottest). You just took a bite as wanted while you ate, with a couple laid on your plate.

And don't touch your dick or eyes after handling extremely hot peppers or buffalo wings, until you have thoroughly washed your hands.

Homemade steak marinade, nigs

1/4 cup vegetable oil, cooking sherry, and red wine vinegar
1/2 tsp dried rosemary, or 1 tsp chopped fresh rosemary
1 tsp dried mustard
2 tsp soy sauce
4 large cloves of garlic

Blend it.

Perfect for chopping small amounts. I have one I purchased at Walmart.






Here's a Ky. bbq sauce recipe. Haven't tried it myself.
With bourbon

Proctor Silex?

Black & Decker:

http://www.amazon.com/Black-Decker-HC306-One-Touch-Electric/dp/B000I0DV6W

Queen City sausage dogs for the ball game (Reds spring training).

Abouts to rotisserate a chicken.

I just made the best goddamn chili I've ever made.

The meal:

After about 11 attempts and complete failure, I have finally mastered fluffy, flaky, homestyle buttermilk biscuits.

Mmmm...biscuits. Nothing yummier when they're mastered.

Too bad they lose their charm when they cool over and get stored. I would totally send you some if that wasn't the case, Barry.

What recipe finally worked for you?

WW linguine with ground bison in tomato sauce.

nice.probably dumb question but what does bison taste like?similar to beef but with a lil kick?

They lose their charm when the butter doesn't melt by itself.

I never thought I would say this, but Panzer's cooking skills seem to have improved over the last year. (I know I'm on thin ice here by only looking at this one example.)

^^^ It somewhat depends on what Panzer called that dish. I'm pretty sure he made something just like that recently, stuck it in a pita and called it a gyro. Blech!

meaty but not gamey. it's way leaner and the farm they are on is just outta town. No antibiotics and that shit and they eat grass instead of feed blah blah blah. Cant hurt...

I've been using the same recipe, but swapping different versions of the ingredients.

The frozen butter is a must (think you told me that one, rear admiral maybe). I swapped all purpose flour for unbleached bread flour. I swapped 2% milk for buttermilk. The original recipe was for "fluffy biscuits" and it didn't hit me until the seventh or eighth batch to use buttermilk. I also had to fuck with the technique and baking time/temp. 500 degrees for about 11 minutes does the trick. I'll post the whole recipe if yer interested.

Chicken and dumplings in a crock pot. I cheated and used some canned c and d and chicken breast strips.

I haven't had dumplings in forever.

I'd be kind of curious to see it. I don't make biscuits all that often, but the technique is pretty much the same as making scones. As a diabetic, I love scones because they're just a tiny little bit sweet but don't completely destroy my bloodsugar.

I don't care for bison steaks because they're a bit too lean, but bison burgers are great. The flavor is just a tiny bit sweeter than beef, but it still tastes like a burger. And they tend to be juicier than beef after they're cooked. The problem is, the price just keeps going up. I like the TenderBison brand of burgers and I think they're up near $9/lb now, which is just too expensive for burger meat.

Here ya are, Steezie-



2 cups all-purpose flour4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt1/2 cup shortening
1 egg2/3 cup milk
Directions
1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm



Replace all purpose flour with bread flour. Replace shortening with frozen butter, and DEFINITELY use buttermilk instead of regular milk. If you have a mixer, they will probably turn out even better than the ones that I'm restricted to making, as you can cut the butter into the mix as it's mixing. I just take about five minutes and shave off tiny pieces into the bowl, like whittling a stick of wood, then I mix it vigorously with a fork. Also, fuck that kneading 20 times bullshit. You want that butter to stay solid with as minimal melting as possible. Keeping the butter as solid as possible will ensure the flaky/fluffy goodness of the whole affair. As soon as you poor in the milk mixture, just sort of toss it around until there's no more loose dry ingredients. Transfer to a well floured surface, and immediately start pushing down and cutting. Make sure your oven is ready to go and your cookie sheet is well greased BEFORE you start mixing shit. Every second that butter melts is points taken away from fluffy-ness.