http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30The BBQ Dragon is a fire-starting tool that starts charcoal faster than a chimney without using lighter fluid, controls the heat of grills and smokers, revives smoldering fires, and scares cats off of counters. It works by blowing large amounts of low-vehttp://www.roadfood.com/Forums/fb.ashx?m=739699Sat, 18 May 2013 16:23:02 GMTI started making sausage out of our home raised pigs. Then I thought, why not gnd my own gnd pork, then I figured why not make country breakfast sausage. [URL=http://s1365.photobucket.com/user/billbrannigan/media/Facebook/Untitled%20Album/922477_http://www.roadfood.com/Forums/fb.ashx?m=738319Wed, 15 May 2013 17:14:05 GMTNo kidding. It's been quite a while since I've had them. They were a common meal back in the 60's when the area was overun with them and mating season could bring roads covered with them as far as the eye could see in the mornings withinhttp://www.roadfood.com/Forums/fb.ashx?m=739213Tue, 14 May 2013 14:22:13 GMTIMHO, and I realize everyone like their burger many many different ways. I have worked in the food business for many years, I learned along time ago, I was doing my customer an injustice by telling them how something should be ordered and consumed. The dhttp://www.roadfood.com/Forums/fb.ashx?m=738967Mon, 13 May 2013 14:07:09 GMTThis was a topic/recipe posted on chow's website recently. My thought is that right off the bat, the secret ingredient is to start with a better tasting pepper. [link=http://www.scrumptiouschef.com/food/index.cfm/2010/9/30/The-Secret-Ingredihttp://www.roadfood.com/Forums/fb.ashx?m=615877Wed, 08 May 2013 11:27:26 GMTI took the wife out for a birthday dinner and what I consider one of the better steak house chains and while she had the prime rib, I ordered the marinated flat iron steak. I was absolutely floored when I tasted it, it was excellent. I was wondering if ahttp://www.roadfood.com/Forums/fb.ashx?m=737862Tue, 07 May 2013 12:41:42 GMTI have never seen so many recipes on one site!! http://www.calzinocapo.com/http://www.roadfood.com/Forums/fb.ashx?m=737305Mon, 06 May 2013 10:46:02 GMTFirst things first: Let's make a roux so we can thicken the burgoo when it's cooked. Roux: 1 c. Bacon Fat 2 c. Flour, white, all purpose * Heat bacon fat in cast iron pan * Add flour * Stand at stove stirring fat/flour mixture on medium heathttp://www.roadfood.com/Forums/fb.ashx?m=646474Sat, 04 May 2013 23:05:28 GMTHow to prepare coleslaw sandwiches please post step by step method here and if any one have other recipe of other sandwiches then please post herehttp://www.roadfood.com/Forums/fb.ashx?m=722597Fri, 03 May 2013 18:25:58 GMTlooking to sell these on my food truckhttp://www.roadfood.com/Forums/fb.ashx?m=737840Fri, 03 May 2013 10:57:18 GMTHere's my formula for the Hot Brown: Ingredients: 1 T. shallots, finely chopped 2 T. butter 2 T flour 1.5 c. milk, whole 1 T. Sherry wine 1 c. Romano Pecorino 4 each, slices Texas toast, buttered and broiled 1 lb Turkey breasthttp://www.roadfood.com/Forums/fb.ashx?m=737378Thu, 02 May 2013 12:40:52 GMTThere is another thread over on Pizza concerning School Pizza memories, some good, some bad. I was lucky enough to grow up in NW Iowa in a town called Sioux Rapids. The population at that time was around 700, probably less than that these days. Our Schhttp://www.roadfood.com/Forums/fb.ashx?m=263707Tue, 30 Apr 2013 21:09:48 GMTHi I just went my local fish market and bought some lovely rainbow trout all cleaned and filleted. Any suggestions on how to cook them? I was thinking of just sauteeing in some butter and lemon.http://www.roadfood.com/Forums/fb.ashx?m=496513Mon, 29 Apr 2013 15:02:11 GMTFellow Roadfooders.. I am on a witch hunt for a particular taco recipe. You've all probably tasted it.. It is most likely boiled ground beef to make it almost "melt in your mouthish"... Kind of like Tacohttp://www.roadfood.com/Forums/fb.ashx?m=716424Mon, 29 Apr 2013 10:18:28 GMTDo you have some crazy concoction that you put together that grosses out everyone who sees it? Like putting Gravy in your milkshake or making a Grits and Peanut Butter sandwich? Maybe putting Ketchup on your Corn Flakes? Then you need to go to [linhttp://www.roadfood.com/Forums/fb.ashx?m=733504Wed, 24 Apr 2013 21:16:40 GMTOK. I searched this forum for the above. Results said nothing was found. I KNOW years ago there were several threads here involving the perfect chili recipes, aka without beans. What is the problem here??? Alsohttp://www.roadfood.com/Forums/fb.ashx?m=731405Tue, 23 Apr 2013 15:37:43 GMTAny tips fo cooking tender squid without adding all of the butter/fat?http://www.roadfood.com/Forums/fb.ashx?m=737036Tue, 23 Apr 2013 11:33:27 GMTAfter seeing some great mac and cheese photos here lately, my vegetarian partner makes terrible mac and cheese even when using recipes. To me the big thing is the kinds of cheese you use. Last try she used whatever we had around and some did not melt orhttp://www.roadfood.com/Forums/fb.ashx?m=731989Mon, 22 Apr 2013 15:46:33 GMT I Was watching The Pioneer Woman cooking show and she was making lasagne, but instead of using ricotta she used cottage cheese!! That just threw me for a loop, why would anyone do that? I think it would make the dish wathttp://www.roadfood.com/Forums/fb.ashx?m=730541Sun, 21 Apr 2013 16:00:12 GMTI will soon be participating in a chili cook off that asks for at least 4 gallons worth. If there is anyone who could soon tell me what the proper amount of beef is for such a dish, I would very much appreciate it. I plan to also add 2 big onions, a pounhttp://www.roadfood.com/Forums/fb.ashx?m=735726Thu, 18 Apr 2013 09:13:08 GMTI love meatloaf. I've been working on my recipe for two years and I finally have the flavor the way I want it. But I can't get the texture right. I like a juicy, yet very firm loaf. Almost to the point of being "springy." I hate mushy meatloaf andhttp://www.roadfood.com/Forums/fb.ashx?m=735046Sun, 14 Apr 2013 12:08:33 GMTNormally I'm not a big fan of poultry sausage but recently one of the local stores was clearancing Gerber kielbasa and hot Italian sausage for $1/package, so I gave one of each a try. I direct-grilled thhttp://www.roadfood.com/Forums/fb.ashx?m=736195Sat, 13 Apr 2013 16:27:38 GMTAnyone remember the Mutton pies made by Taylors in Paterson NJ? Does anyone have the recipe? Mutton pies sure are good. Anyone know where in PAterson area they are? http://www.roadfood.com/Forums/fb.ashx?m=27038Fri, 12 Apr 2013 17:15:02 GMTIt's an issue of great discussion for many cooks and food lovers, but I read an interesting blog post recently which touched on the health benefits of sea salt over processed table salt. Not only that - it sounds like sea salt is actually hhttp://www.roadfood.com/Forums/fb.ashx?m=735876Fri, 12 Apr 2013 16:42:20 GMT“All-The-Way” Hot Dog Topping (aka: Chili sauce, Coney, Texas wiener, among others) This recipe came from a restaurant that was built around selling hot dogs with this exact recipe. Many establishments sell a similar topping ihttp://www.roadfood.com/Forums/fb.ashx?m=541519Thu, 11 Apr 2013 21:30:55 GMTIn this part of Florida we have a rather famous local smoked fish place called Mrs. Peters. They along with many restaurants in the area sell a smoked fish spread as an appetizer. Seems like a pretty simple mix meant to be spread on crackers or if you'rehttp://www.roadfood.com/Forums/fb.ashx?m=652529Thu, 11 Apr 2013 00:47:58 GMTI've been noticing on several of the cooking shows that these stove top smokers are seeing increasing use during the preparation of meals as a legitimate utensil. I only noticed them about a year or two ago and none of the retailers seemed to bother carrhttp://www.roadfood.com/Forums/fb.ashx?m=542655Mon, 08 Apr 2013 19:42:13 GMTI am always happy to see anything written about this recipe. As a Central New Yorker, I look forward to the fragrant white smoke of the first chicken BBQ of the year. In fact I will drive by Bob's BBQ in Homer on my way back to Syracuse from Watkins Glenhttp://www.roadfood.com/Forums/fb.ashx?m=735390Mon, 08 Apr 2013 10:37:13 GMTSome friends recently got a Traeger smoker and I was going to get them a few bags of pellets as a gift. So far the one that looked most interesting is Q Pellets. What do you use and recommend? Also, which typeshttp://www.roadfood.com/Forums/fb.ashx?m=733846Sun, 07 Apr 2013 10:03:06 GMTWe love fresh bread. Who doesn't. But very often my dough has a problem and if you have a suggetion/cause/solution, please contribute. On the second rise the dough looks beautiful, nice and high. Then when I put it into the hot ovhttp://www.roadfood.com/Forums/fb.ashx?m=734000Sun, 07 Apr 2013 08:34:42 GMT