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Old 02-02-2006, 07:48 PM   #11
DeRoux's Broux
 
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sounds mighty tasty too walker!!!! hard to beat biscuits and gravy w/ a nice cup of black coffee....
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Old 02-02-2006, 07:48 PM   #12
Brewiz
 
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Quote:
Originally Posted by DeRoux's Broux
the main thing for ribs is low and slow. i dry rub mine and put them in a oven bag over-night in the fridge. take em the next day when i start the fire goin'. once my smoker gets to 220-240, i slap em on and let 'em ride for 7-10 hours. i do a beer mop about once an hour, and ooohh-wee! they get those chewy burnt ends on 'em that are spicy and smokey.....damn i'm hungry now! did a brisket a few weekends ago that was good too. i do all dry rubs for my ribs, beef, and boston butt.
I think I want to move in with you.. You need to adopt a 50 yr kid?????
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Old 02-02-2006, 07:51 PM   #13
DeRoux's Broux
 
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Quote:
Originally Posted by flhrpi
I think I want to move in with you.. You need to adopt a 50 yr kid?????
sure, especially one that brews!!!!
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Old 02-02-2006, 07:51 PM   #14
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Quote:
Originally Posted by DeRoux's Broux
sounds mighty tasty too walker!!!! hard to beat biscuits and gravy w/ a nice cup of black coffee....
My wife LOVES it. I've actually had to make this with some poached eggs for dinner on several occasions.

-walker
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Old 02-02-2006, 07:53 PM   #15
DeRoux's Broux
 
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the reason i started this post is i am at a cross roads in my life and need a new career that i can do until my golden years start. i love brewing, and i really love cooking for people. i'm looking at maybe a culinary school, or finish up my 4 yr degree at a local university for Hospitality Mgmt. so, i've been doing a lot of searching on culinary schools and what not. gave me the idea for the thread....
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Old 02-02-2006, 07:58 PM   #16
Baron von BeeGee
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We do pancakes/waffles on the weekends pretty often. One thing I've been doing lately that is really good is:
Lightly brown some Canadian bacon then crack an egg on it and put the lid on (I like a glass lid so I can see). When the egg just starts to set sprinkle some curry powder and crumbled bleu cheese on it. Take it off when the egg is done to your satisfaction and sprinkle with chopped green onion.

 
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Old 02-02-2006, 07:59 PM   #17
Baron von BeeGee
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Quote:
Originally Posted by DeRoux's Broux
the reason i started this post is i am at a cross roads in my life and need a new career that i can do until my golden years start. i love brewing, and i really love cooking for people. i'm looking at maybe a culinary school, or finish up my 4 yr degree at a local university for Hospitality Mgmt. so, i've been doing a lot of searching on culinary schools and what not. gave me the idea for the thread....
Have you read Kitchen Confidential by Bourdain?

 
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Old 02-02-2006, 08:02 PM   #18
DeRoux's Broux
 
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Quote:
Originally Posted by BeeGee
Have you read Kitchen Confidential by Bourdain?
no, should i? i love that guy. he's a freak! ever see "no reservation" on travel channel?
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Old 02-02-2006, 08:13 PM   #19
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I do:
My favorite, and first "all my own" receipe is lemon chicken over pasta which has a unique homemage lemon sauce and a quasi secret spice bill. Grilled steaks, hand rubbed w/spices and cooked super hot, but short, as I like 'em rare, Potato Leek Soup and Cheddar Bacon Potato Soup all fresh veggies, Vermont Aged Cheddar, and butcher shop bacon, not the plasticized commerical stuff. I also make a lot of chicken/turkey soups, as they are favorites of the wife. They are a multi day affair, as I need to cook the bird first, which means that I also do a lot of roasted chicken and turkey. I do a lot of Beef Stew during football season as well as chili (same as walker, you can have any recipe except the chili)

tonight it is going to be Grilled Rib-eye w/garlic mashed and some sauteed peppers and onions, washed down with a couple Skibbereen Pale Ales, possibly.

This thread has ruined me for the rest of the day, as now all I can think about is Ribs, Steaks, and Chili........oh yeah, and beer.
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Old 02-02-2006, 08:14 PM   #20
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Probably would be a good idea if you're considering the restaurant biz...exposes the side most people never see or think about! Kind of that intertwined with his biography. Talked me out of ever considering a restaurant, but OTOH I could see it talking somebody else into it.

 
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