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 1 
 on: October 16, 2014, 04:23:24 pm 
Started by mustang - Last post by Mark
I always wondered if Denny's put a dome over them to set the eggwhite or if they did flip them without a spatula. Now I know! Thanks, Mustang. The sous vide method sounds good, but I worry about yolks at that just-beginning-to-set gooeyness.

 2 
 on: October 16, 2014, 12:54:05 pm 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Hey all, our web guy, George A has asked for our help with cooking over 200 lbs of pork for his Church for their Fall Festival event on Halloween night, October 31st.

Many of you know George, he was in Rhino's Boot camp out at the Boo Bash a few years back and he also comes to most events & judges.  He is a great guy and really does a lot for the club & our events. 

I plan on getting out there about 8 am that day with my 2 Drum Smokers & start cooking.  Problem is, I can only cook about 100 lbs of pork on the 2 of them.

So, I am looking for a few of our members who want to get some FREE practice on cooking pork.  They church is supplying the pork, all we need you to do is supply the smoker & cook them.

If you are interested & can help out, Please respond.

The Church is off of 55th Ave & Greenway.  Greenway Bible Church.

Thanks in advance.

 3 
 on: October 16, 2014, 12:47:06 pm 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)

Smitty, dude...we know you weren't short on cash.  Fill the tank buddy!   Cheesy

Come on, it's not about Cash, it's about the Challenge.  I can't tell you how many time's I have run out of gas when coming back from Texas with 2 Diamondplate smokers in tow thinking I could make it to the next exit. 

Fun times...  Huh  Cry  Grin

 4 
 on: October 16, 2014, 11:59:09 am 
Started by DoubleLigero - Last post by Gizzy's Smokin Crew
Nice work on the UDS and the meat

 5 
 on: October 16, 2014, 11:26:53 am 
Started by mustang - Last post by toys4dlr
Sous Vide eggs at 63 degrees Celsius for 45 mins.  The yoke turns to a velvet texture, much better than poached, but does take a bit of planning.  I like to serve on top of corned beef hash

 6 
 on: October 16, 2014, 09:50:00 am 
Started by mustang - Last post by mustang
This is the "eggs over-easy" no-breaking method I learned when I worked at Denny's:

http://www.youtube.com/watch?v=TYTxckzLSM4


I like to serve them over lightly-sauteed tamales (which have been previously steamed).

 7 
 on: October 16, 2014, 08:37:31 am 
Started by DoubleLigero - Last post by Mark
Nice looking UDS!

 8 
 on: October 16, 2014, 08:36:23 am 
Started by DoubleLigero - Last post by Mark
Welcome, John. And I second what Michael said about the upcoming SMA Walk. It's a great way to get to meet fellow AZ Barbeque members, enjoy the weather and do something nice for some truly deserving kids and their families.

 9 
 on: October 16, 2014, 01:00:52 am 
Started by mustang - Last post by Crash
 Same boat Mark......I also get pissed at myself when I break a yolk when flipping an egg.  It's definitely a GRRRR moment.

 10 
 on: October 16, 2014, 12:58:14 am 
Started by Mike (AZBarbeque) - Last post by Crash
Congrats to all that walked and to LNB and Sin City for their respective GC/RGC's.  Nice work by both of you guys also Karyn and Dave.

Smitty, dude...we know you weren't short on cash.  Fill the tank buddy!   Cheesy

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