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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...

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:

was wondering if homemade egg noodles cooked in cream of mushroom soup(from a can) would work ok. also should i boil the noodles first then into the soup or just cook the noodles in the soup? thanks

I have time and would like to make a bunch of homemade pasta, egg and flour. I'd like to wrap it up like a ball of yarn(but not packed) and dry it so as to just toss in water to cook. will this work? If I have enough flour to keep it from forming a glob? Do you make homemade pasta ahead...

I'm making a french onion "soup" green bean casserole for a banquet. I need to carmelize the onions, going to use frozen green beans(thawing now), and the typical white sauce. Can I mix it all ahead of time then just pour in a dish to cook at 6pm? I will keep everything separate until...

If I make homemade egg noodles will they cook in a casserole dish when in oven for 30 or so min at about 350? Casserole will have typical cream of mushroom soup mix. Thanks

Wondered if anyone had tried boiling lobster the same way you would crawfish. If you have, when would you cut the heat on a 1-1.5# lobster so it can "soak"? Is it a bad idea to soak or even cook them this way? Aside from cost/great taste of lobster as is, what do you think? Thanks

This is the 2nd annual Showdown on the plains BBQ Challenge and Air Show, Sept. 9-10th. Last yr we had a great turn out and expect even more this yr. Check out http://www.showdownbbq.com/ I'm helping get sponsors, if your interested pm me. Thanks for look'n.

Simple s&p and some Tony C's on the ribs. Fatty has sliced wood ear mushrooms, onion, garlic and the rub is Ron's with some Tony C's.

Bought some frog legs a few days ago and decided to try them on the smoker. I've never had them or cooked them so I figured I had nothing to lose. I had 6 frogs and used 3 different rubs. The Rooster Booster is for chicken and I heard that these taste like chicken so I tried that. Then I...

Thought some of you might enjoy this. We were in Mexico a couple yrs ago and were wait'n around, by my "surprise" we decided to sit here. I just had to take a pic, wife and daughter weren't impressed. I was.

Joke'n w/the meat guys at the groc store and said something about getting something different/odd in the store. Suggested frog legs, never thought they'd do it. When I showed up one day they mentioned it so I felt obligated to get a plenty(4-5bags of about 6/bag) cause they won't sell too good...

I need to make pulled beef for nieces' HS graduation, and 2 of their friends, party in mid May. I gotta start now cause it gets very busy in April on due to planting and wheat harvest. The liked the pulled beef we made for them and wanted it again. So I'm cook'n for about 300 people for a...

Wondered if you all have seen this yet. Some good eats. http://www.minorleaguebaseball.com/team ... p&sid=t582

Smoked 1/2 a beef heart today. Cut off the silver skin, "rubber", and peeled off the membrane. There was a small piece that I cut separate from the main. It was flat, thin, and so I figured I would take that to 140 or so and the major part to 180, internal. Marinated for maybe an hr...

Well, I bought a beef heart for us(mainly me and the kids, I know the wife won't touch it). I want the kids to try it anyway, part of my "try something new" every year. It is cut in half, total together is 3.75# and I have 1.57# thawing out in the fridge now. I was thinking of smokeing it...

On sale is 8-10oz whole cooked lobster for $4/each. Haven't seen them yet, but I'm guess'n they look like big crawfish or very small lobsters. Anyway, for out here it kinda sounds like a good price, about $8/#. I don't know if they are hard or soft shell. Not have'n lobster very much...

I sliced up 2 roma tomatoes, put them on a plastic plate, put alittle k.salt, fresh grnd pepper, and a good dose of Tony Chachere's creole seasoning(original). Put the plate in the microwave and I saw sparks, small, but about 4-6 of them. Tony C's ingred: Salt, red pepper and other spices...

I took some leftover steak and 1/2pkg of cream cheese. Chopped up enough steak(about 1/4"sq) to look some what equal to the c.cheese, then added a lil bit of mayo, ground ginger, cayenne, onion & garlic pwdr, k.salt and fine blk pepper. Mixed up and put into wonton wraps and deep fried...

Thought you all might find this interesting. Food Timeline: food history & vintage recipes

One week away from the big event, what's on your menu?

Just wonder'n. Got any stories? I'm slow, too slow. 1/2 a sammich and maybe 1/2 the onion rings when everyone else is done(ie. Applebee's). Are you first? Last? Avg? Tired of be'n rushed? Tired of wait'n? Just curious.

I'm not a big fan of chicken and boiling it is odd, we always grill or smoke...it's more manly(insert growl here:lol:) I'm wonder'n if boil'n it in a mix like a crawfish boil would add taste and if it would be very good. Would I use skinless breasts or legs/thighs? In a mood for that spicy...

I would like to make a meal for Mom on Mothers Day, will be for wife, too. I know it is hard to give ideas cause you don't know us, but all ideas and help is much appreciated. She likes 7 layer salad, would like to change it up a bit...something different. I'm gonna smoke a couple chickens...

happy song. YouTube - Train--Hey, Soul Sister (w/ Lyrics) I just hope ya smile.