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Man In The Mirror - Michael Jackson

FANTASTIC, ANDY!!!!! So glad to hear that! We do want you healthy and happy around here! Ya Turd! :wink::lol: Keep us updated! If ya get off track we will beat your a..! :rofl: Hang in there! Wish you both the best! Happy Easter.....with NO CHOCOLATE OR ANY CANDY!!! :ohmy: :lol:

Hot Stuff - Donna Summer

Terrible! Just nasty! Please send them to me so I can "destroy" them. :wink::rofl: Those really do look good! Nice job!

I actually was thinking this method. Food Wishes Video Recipes: Apparently Size Doesn’t Matter for Prime Rib "Method X" Your method sounds good though. Sear and slow cook is what it sounds like. Thanks for the info, Bones! I'll have to give that a try!

Love In An Elevator - Aerosmith

Hey Garlic! I like that idea, slow cooking then sear. I've had great success with steaks doing that. I just use a very hot cast iron pan to sear it for the crust. Great link! Thanks!

I have tried the 500* for 5 min/# and leave in oven for 2 hours. Was good. My favorite is slow cooking. I prefer the smoker, but in the oven I like to go at 225 until it hits the temp you want. 120-130 or so.

Maybe get the pan hot first then add oil? I've heard that makes a difference, rather than cold pan then cold oil.

Rodeo - Garth Brooks

:yum::yum::yum::yum::yum:

Queen of Hearts - Juice Newton

Hey Aunt Bea! I had bought some frozen cod and haddock and made "poor man's lobster". Was pretty good, for a land-locked-loco.:biggrin: I also made seafood chili using bay scallops, canned clams, and shrimp. The seafood chili I go by is from cookingfordads on you-tube. I also throw in some...

What ever you do, DO NOT forget to tell us how it goes! I've never bought diver scallops, only bay(funny how they are not around w. KS :lol:) . I'm eating vicariously through you Kay! And I'm hungry!

Good to see you all again! I'll have to try the milk and fry trick with liver. Thank you all for a nice welcome and look forward to "soak" my liver sometime while checking out what you all have been up to. ;)

Hey Bea! Good to see you, too! When I get a half beef I always ask for oxtail, bones, brisket, tongue, heart, and liver. usually the person getting the other half doesn't want that. I still can't cook liver "right". That's just awful offal. lol Thanks for the link!!!

If you haven't had beef heart, it's a must try. I've smoked it before and we all liked it. Lately I put some in my pressure cooker with an arm roast. I chunked up the heart getting rid of all sinew. I think I had it on high pressure for about 45-50 min. The roast was fall apart tender...

I made a bunch this past fall that turned out really good. I used Dale's Steak Marinade. I used 50/50 water and Dales( probably a bottle) 1/2 small bottle of liquid smoke 1 tbs of each - granulated garlic, onion pwdr, blk pepper, red pepper flks Then let marinade for 1.5-2 days. This...

I've smoked it low and slow till tender. It was really good and the kids liked it even after I told them what it was. They didn't care, it was good. I cleaned it, smoked in qtrs. at 225-250, then sliced. Very good flavor. I have two in my freezer ready. It's well liked here.

That is alfredo sauce, according to Mario Batali Brown butter would be even better!

I use the KISS method. 1c k.salt, 1c surgar(usually brown), 1 gal water. When adding spices I heat up whole spices in a pan then put in water. Stir well and add salt/sugar slowly and it all disolves. I only brine birds for about 6-8 hrs and I don't worry about skin as we just dont' eat it...

Only wood here. Raw side and cooked side, but both cleaned well. For a quick clean I just use raw onion or lemon. just rub it down, add salt if needed and eat lemon. (only on cook side of board, not raw side):lol:

Thanks for all the help!!! Ordered the turducken, should be here today. Emailed the people, La crawfish co, and they said it has plenty of stuffing. So I probably won't make stuffing, just gravy and corn. My mama is make'n her potatoes everyone loves. Have a good week and weekend...

Good points. I'm actually make'n a turducken and have some legs I'll use to make the gravy in the smoker. BTW, all will be done on a smoker, except actual cook'n gravy. Smoker is my oven. And it is actually going to be this weekend, opening weekend of pheasant season. Thought if I made...

Can I make turkey gravy and stuffing a day ahead of the big meal? Just reheat in oven day of? Never done this.......infact never made homemade stuffing or gravy.:ermm::ohmy::lol: