BAR-B-QUE puts people in a good mood

[2dimes]

Yes.

[riskllama]

tried a jar of it once, not for me - something "off' about it, imo.

[2dimes]

I'm pretty sure it's going to be different than fresh, but to us peasants it's a pretty decent upgrade from powder and slightly easier than peeling and pressing.

I noticed Basha had whole cloves in jars. Have never tried that. Might be closer to fresh. Might not be though.

You might have got a crummy brand. We bought a jar once that was not very good. I think it was an expensive small one too. Bummer.

I'm thinking of trying these.[spoiler=Hasselback Potatoes][/spoiler]

Also stuffed or twice baked. Capri Pizza and Steak House has really great stuffed potatoes. They were not making them since they basically switched to predominately pizza during the spring or 2020 take out only.

Edit:fixed YouTube to embed.

[riskllama]

llama = garlic snob? hardly...

can't remember the brand as it was years ago now, but i just buy whole heads. got a good press that's not too much of a pain to clean, soo...

*regarding Capri : LOL - know it well & was a big fan of their stuffed potatoes, also... . my standard take out order from there was a steak w/two of them little buggers on the side. sad to hear they aren't available for take out anymore... . man, if i ever make it back there, you & i are going to have to go on a restaurant tour, 2dimes...

[riskllama]

have you made the pilgrimage to Volos yet?

[2dimes]

Not yet.

I have not checked to see if Capri has brought back the stuffed potatoes yet. I presume they opened the dining room. King Nenshi has allowed dine in to return at a reduced capacity.

The owner Andy makes those potatoes himself. He is Nick Petros brother. Did you know that?

[riskllama]

i did not, no.

[2dimes]

My cousin who lived in Mayland Hieghts worked at Capri when we were 14 or 15.

My buddy has been going to Capri fairly regularly for 30 years and sort of hinted at thinking Andy was Nicks brother. Then one day at Sunday brunch I asked Mark Petros, Nicks younger son who bought out his parents in 2000. Is Andy at Capri your Uncle? He laughed a little and then said yes.

We like the food slightly better at Capri and those potatoes, but Nick and Mark are nice while Andy and his Son are grouchy. Now, I want to go to Nicks for brunch tomorrow but I doubt it's going to happen for a while.

[spoiler=Nicks history][/spoiler]

Mrs dimes and I don't think you can beat the overall value and quality of a steak dinner at Capri. Worst Steaks I have had there were still pretty decent. The vast majority have been excellent. Stuffed potato, steamed veggies and salads with those kick ass house made dressings for under $30 Canadian.

We went to Redwater once because I had a gift certificate and paid over three times more for a disappointing steak.

Our whole family likes Caesars and have never been dissapointed, but again... The prices are significantly more.

[riskllama]

agreed.

[2dimes]

Going to smoke some chicken. It's in the fridge soaking in the rub right now.

Update: I used a savory rub and Heintz Kansas Sweet & Smokie sauce.

Turned out ok with some burnt bits. I think I would do them at 400 and turn them every ten minutes next time.

It's the 14th now.

Going to smoke some ground Turkey burgers hand shaped by Mrs dimes.

Update: They were ok. I started them at 225 but had to turn them down. I should have spritzed them a bit earlier too.

June 21



Results: Burned most of them.


June 24

Chicken breasts, bone in skin on. Applewood blend at 165F for about five hours then finished at 200F.

Results: Fantastic!

[2dimes]

I'm in a pretty good mood so I'm bumping it this time.

Two racks of beef ribs on there! Ya-hoo! <finger guns>

[riskllama]

lol, Heintz...you nut.

[2dimes]

That's a good one. I had trouble finding it in my post. Today I attempted to write TESAX or similar.

[2dimes]

Doing a rack and a half of side ribs. Got 'em on the pellet smoker with some french's mustard and Stubbs bbq rub.

Probably finish them with that Kansas City Sweet and Smoky sauce I miss spelled the brand name of.

Update: Those suckers turned out perfect. Duk could have come over because we ate them with a leafy salad that had cucumbers, tomatoes and orange bell peppers chopped in.

10/10!

[Dukasaur]

Doing a rack and a half of side ribs. Got 'em on the pellet smoker with some french's mustard and Stubbs bbq rub.

Probably finish them with that Kansas City Sweet and Smoky sauce I miss spelled the brand name of.

Update: Those suckers turned out perfect. Duk could have come over because we ate them with a leafy salad that had cucumbers, tomatoes and orange bell peppers chopped in.

10/10!

Yum!

[2dimes]

Did beef short ribs a few days ago. Not great, they started a bit smelly but I was the only one who smelled it. (Maybe I dealt it?)

Beef burgers. They were good. And now we are going to eat beef franks while Mrs dimes has smoked chips and cheese.

[HitRed]

Do you bake bread much 2dimes? There seems to be a statewide shortage of cooking yeast at the stores.

[2dimes]

Made some chicken thighs a few nights ago. Good stuff, served them with garlic mashed potatoes and fresh cucumbers.

We're watching chef's table BBQ edition. First episode featuring Snow's in Lexington.

https://snowsbbq.com/restaurant-menu/

[2dimes]

We went to the rib fest. This year it was set up to drive through. Holy monkey it seemed expensive. $15 for pulled pork sandwich with beans and coleslaw, least expensive thing on the menus.

“Ladies and Gentlemen I’m a cook.”

Sometimes.

That’s the quote on the Stub’s bottle.

I have a bottle in the fridge and was looking for that a while ago. Couldn't find it. Then recently I noticed they hid it on the outside rim of the cap. Nice!

[riskllama]

ever tried using the butter chicken spice mixture as a marinade/bbq sauce? it's a winner... .

[2dimes]

No, we can't find one we like enough in a jar. Might try it sometime.

I bought a jar of Bone Sucking Sauce. Have read good things about it.

I gave the smoker grates a good cleaning and I'm getting ready for it to be too cold for the pellets to heat up enough. Might have to switch back to the propane grill for winter.

[riskllama]

why does it have to come in a jar?

[HitRed]

Saddle bags would add more flavor.

[2dimes]

Because I was not planning on scraping it off an order of take out, but that is likely close to how it will go down, since if I try it I'm probably going to use the left over sauce from Lovely or Spice Hut.

[riskllama]

hmm, i just used the spice packet from a box of butter chicken seasoning - just added the requisite yoghurt & lemon juice and fired the chicken into that for a few hours before grilling. you will have to supply your own bowl, tho. at least i did, anyways...worked out pretty good.