Check out the new fantasy games section near the bottom of the forum! As the days go by most every sport based game will be there!!!
0 Members and 1 Guest are viewing this topic.
Pretty sure Supergnat wasn't referring to a Bloody Mary, lol.
lol Niner, I'm not saying don't like the recipes, they are some damn fine ones, I was just recounting about the person himself after hearing someone say they gave him money (own his cookbooks). No biggie Niner lol.
Posting this over here for my own benefit (and anyone else who may use it) because I'm making it Super Bowl Sunday. It's JB's Greek Chili recipe:3 lbs. ground beef1 large yellow onion, chopped5 cloves garlic, minced1 15-ounce can tomato sauce2 cups beef stock15 ounces of Greek white beans, drained and rinsed3 Tablespoons chili powder1 teaspoon dried oregano½ teaspoon cumin2 teaspoons salt1 teaspoon ground black pepper¼ cup cornmeal2 cups of feta cheese, crumbledIn a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot. Add the tomato sauce, beef broth, beans, seasonings and cornmeal, stirring well. Cover and cook over low heat, stirring occasionally, for about 2-3 hours. Once finished drain any excess juices/chili broth and stir in the feta cheese and it's ready to serve.
JB...I'm looking for a good Chili Recipe that includes Cinnimon.
Fog you trim yourself or do you have a butcher do it?
Nice work, next time I'd like you to take a pic of bone side please. I'd really like to see how well you do with the membrane. Looks like we could use your pics for an easy step by step proper way to trim ribs for novice BBQ'rs.
The membrane come off easier when the meat is room temp.