REMINDER: THE ARENA PLATFORM, INC. has no obligation to monitor the Forums. However, THE ARENA PLATFORM, INC. reserves the right to review any materials submitted to or posted on the Forums, and remove, delete, redact or otherwise modify such materials, in its sole discretion and for any reason whatsoever, at any time and from time to time, without notice or further obligation to you. THE ARENA PLATFORM, INC. has no obligation to display or post any materials provided by you. THE ARENA PLATFORM, INC. reserves the right to disclose, at any time and from time to time, any information or materials that we deem necessary or appropriate to satisfy any applicable law, regulation, contract obligation, legal or dispute process or government request. Click on the following hyperlinks to further read the applicable Privacy Policy and Terms of Use.
what'z on the menu?
- Thread starter buttholesurfer
- Start date
A little slice of pie after a good meal. <img src="/forum/images/graemlins/beer.gif" alt="" /> <img src="/forum/images/graemlins/roflmao.gif" alt="" />
-------------------------------------------------
Friends are the heart of your soul.
<img src="/forum/images/graemlins/smokin.gif" alt="" />
<img src="/forum/images/graemlins/beer.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" /> 2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon salt
2 racks baby back pork ribs (about 2 pounds each
Instructions:
In a small bowl, stir together all the ingredients except the ribs; set aside.
Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.)
You fukin wimp! <img src="/forum/images/graemlins/roflmao.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
<img src="/forum/images/graemlins/roflmao.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon salt
2 racks baby back pork ribs (about 2 pounds each
Instructions:
In a small bowl, stir together all the ingredients except the ribs; set aside.
Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.)
Prepare grill for medium direct heat. Remove the ribs from the plastic bag and wrap each rack separately in a double layer of heavy-duty foil.
Grill, covered, for 25 minutes. Turn packets over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender.
Carefully remove packets from grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes per side or until crisp. Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs
<img src="/forum/images/graemlins/facelick.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
-----------------------------------------------
Friends are the heart of your soul.
Pork Chops.
Marinate in combo of Caribbean Jerk marinade, teriyaki sauce, mushroom soy sauce, little bit of Jack Daniels. Added in order of increased viscosity. Let that sh*t sit and marinate for a couple hours, then slow cook it on the grill. Will be tasting money guaranteed when I cook em up around 10-11 PM. <img src="/forum/images/graemlins/jam_on.gif" alt="" />
Still defrosting - procrastination. But once that's done and they're marinating, go down the street and shoot a few jumpers while they're gettin juicy. Haven't gotten in a run in a while so need to get my shot going. Preferably under cover of darkness with the less witnesses the better. Can't have anyone see how quick I can build a house. <img src="/forum/images/graemlins/monkey.gif" alt="" />
Marinate in combo of Caribbean Jerk marinade, teriyaki sauce, mushroom soy sauce, little bit of Jack Daniels. Added in order of increased viscosity. Let that sh*t sit and marinate for a couple hours, then slow cook it on the grill. Will be tasting money guaranteed when I cook em up around 10-11 PM. <img src="/forum/images/graemlins/jam_on.gif" alt="" />
Still defrosting - procrastination. But once that's done and they're marinating, go down the street and shoot a few jumpers while they're gettin juicy. Haven't gotten in a run in a while so need to get my shot going. Preferably under cover of darkness with the less witnesses the better. Can't have anyone see how quick I can build a house. <img src="/forum/images/graemlins/monkey.gif" alt="" />
1lb chicken breast, cut into 1-2 inch pieces
1lb shrimp
½ cup fresh cilantro chopped
6-8 cloves of garlic
1-2 fresh jalapenos seeded/unseeded (I substitute 1 habanero finely chopped on occassion)
1/4lb of butter
½ cup chicken broth
3 tablespoons tequila
3 tablespoons lime juice
½ cup red onion, diced
½ cup red pepper, julian halves
½ cup green pepper, julian halves
1.5 cup heavy cream
1lb linguine
2tbs Emeril’s Essence (Or other southwest spice)
½ cup chopped green onion tops
In a 3-5 qt sauté pan (leaning towards 5) heat the butter. Once heated, add chicken, Emeril’s Essence and cook, almost all the way through. Do the same with the shrimp and do not cook through.. Store with tin foil over the top to keep warm.
In the same pan-Add onions, cilantro, garlic, and jalapeno and peppers and sauté until fragrant. Add chicken broth/stock, tequila and lime juice and bring to a boil until reduces slightly. Add chicken and shrimp and begin stirring in heavy cream. Bring to boil as to reduce sauce and cook chicken and shrimp. Do not burn the shrimp.
Add linguine and cook for 2-3 mins…Sprinkle green onion tops for garnish and serve.
1lb shrimp
½ cup fresh cilantro chopped
6-8 cloves of garlic
1-2 fresh jalapenos seeded/unseeded (I substitute 1 habanero finely chopped on occassion)
1/4lb of butter
½ cup chicken broth
3 tablespoons tequila
3 tablespoons lime juice
½ cup red onion, diced
½ cup red pepper, julian halves
½ cup green pepper, julian halves
1.5 cup heavy cream
1lb linguine
2tbs Emeril’s Essence (Or other southwest spice)
½ cup chopped green onion tops
In a 3-5 qt sauté pan (leaning towards 5) heat the butter. Once heated, add chicken, Emeril’s Essence and cook, almost all the way through. Do the same with the shrimp and do not cook through.. Store with tin foil over the top to keep warm.
In the same pan-Add onions, cilantro, garlic, and jalapeno and peppers and sauté until fragrant. Add chicken broth/stock, tequila and lime juice and bring to a boil until reduces slightly. Add chicken and shrimp and begin stirring in heavy cream. Bring to boil as to reduce sauce and cook chicken and shrimp. Do not burn the shrimp.
Add linguine and cook for 2-3 mins…Sprinkle green onion tops for garnish and serve.
8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)
Dash Worcestershire sauce
<img src="/forum/images/graemlins/beer.gif" alt="" />
Roasted beer butt chicken with garlic mashed and asparagus. Gonna try Sierra Nevada's Glissade (Golden Bock)with it. <img src="/forum/images/graemlins/facelick.gif" alt="" />
Butt it'z fun straight outa the door! <img src="/forum/images/graemlins/roflmao.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
I didn't mean disaster in a bad way. <img src="/forum/images/graemlins/grin.gif" alt="" /> <img src="/forum/images/graemlins/cheers.gif" alt="" />
I know this brotha, <img src="/forum/images/graemlins/roflmao.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
<img src="/forum/images/graemlins/roflmao.gif" alt="" /> <img src="/forum/images/graemlins/roflmao.gif" alt="" />
Disaster for everyone around me though. <img src="/forum/images/graemlins/monkey.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
Hey man,Anytime your passin thru the South Bay.You gotta beer on me cheese nutz. <img src="/forum/images/graemlins/cheers.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />