Pages:
Pages:
- #61 by Bar-B-Lew on May 10, 2024, 01:23:28 PM
-
Quote from: NorCal Smoker on May 09, 2024, 11:33:11 PMThanks Lew. Will definitely try to get to John's, or Ishcabibbles on way in. We are taking a red eye so will be there in the morning. Based on what I have read, and your recommendations, will probably try ray's and judges the rest of my time in the area. Thanks.I know John's is open 10-5 on Tues-Sat and closed on Sun/Mon.
- #62 by NorCal Smoker on May 09, 2024, 11:33:11 PM
-
Thanks Lew. Will definitely try to get to John's, or Ishcabibbles on way in. We are taking a red eye so will be there in the morning. Based on what I have read, and your recommendations, will probably try ray's and judges the rest of my time in the area. Thanks.
- #63 by Bar-B-Lew on May 09, 2024, 09:49:10 PM
-
Quote from: NorCal Smoker on May 09, 2024, 08:41:54 PMHeaded to Philadelphia, then Lansdale, PA area in late June. Any recommendations in general Lansdale area for a good Cheesesteak?Google search mentions Giuliano's, Pudge's, and Ray's...I have never been to either.For Philly John's Roast Pork (but they have early hours), Ishkabibbles and Angelo's. I have been to the first two and they are really good.
- #64 by NorCal Smoker on May 09, 2024, 08:41:54 PM
-
Headed to Philadelphia, then Lansdale, PA area in late June. Any recommendations in general Lansdale area for a good Cheesesteak?
- #65 by pmillen on May 09, 2024, 11:11:23 AM
-
This is soooo inventive. I'm super interested in the final photographs. (Not that I'll ever attempt to duplicate your work.)
- #66 by BC Buck on May 09, 2024, 06:12:43 AM
-
In STL its sticky and sweet sauce. I hate to lose some of the smoke flavor wrapping in foil but gets them tender.
- #67 by urnmor on May 09, 2024, 04:41:04 AM
-
WOW
- #68 by pmillen on May 08, 2024, 08:56:55 PM
-
Quote from: BC Buck on June 15, 2020, 07:03:21 PMGuys who compete in STL like 1.5" thick steaks. Heavy pork rub of your choice and smoke 225 degrees 1.5 hours. Wrap and put couple knife SMALL slits in bottom of foil to let grease drip out. Kick temp to 350 and steam for 1 hour. Drop temp to 220 degrees and put steak back on smoker. Sauce top and let set about 15 min. Flip and sauce other side of meat pulling in 15 min.I followed this recipe exactly, in my MAK 2-Star. A 1½-inch pork steak is like a slightly thin pork roast. I used sweet and vinegar BBQ sauce mixed 50/50. There was a bit left over so I lightly drizzled it over the sliced pork before serving.It was amazingly good. We had one person as company for dinner and he couldn't resist eating more and more.Thanks for posting, BC Buck.
- #69 by urnmor on May 08, 2024, 09:36:06 AM
-
Thank you
- #70 by jdmessner on May 07, 2024, 10:50:48 PM
-
Starting the extra large fries experiment. I decided to modify Larry's latke recipe and see what happens. I used 1 box of instant potatoes (13.75 ounces), rather than grated potatoes. I do think it will give me a better shot at hitting the right consistency for the mixture. I also used 1 egg, 1/4 cup bread crumbs (to try and absorb moisture and help as a binding agent), and just under six cups of boiling water. The French fry is about 18 inches long, which is what I was shooting for. It's in the freezer overnight. We will see how it fries up tomorrow. [ Invalid Attachment ] [ Invalid Attachment ]
Pages: