WHATS FOR DINNER?
6/9/14, 09:32 PM
#4603
Mach 1 Member
6/17/14, 03:00 PM
#4604
Chicken ***** with Cavenders and BBQ sauce on the grill, pot of pinto/white beans with a hamhock, homemade mac & cheese, fried okra and cornbread.
6/17/14, 09:56 PM
#4606
http://www.greekseasoning.com/
Its delicious on chicken and pork chops, especially when combined with a little Dale's. I also use it on steaks with Dale's, olive oil and a little rosemary. I use the original, never tried any of the others.
On chicken and pork chops I like to use the Cavender's while they cook, then right at the end brush a little bbq sauce from my buddy's joint on. Came across that by accident while making some chicken leg quarters. I planned on doing them two ways, half of them with Cavender's and Dale's and the other half with bbq sauce. I accidentally brushed one of the other ones down with bbq sauce before I realized it, and it was the best one out of the whole bunch.
Its delicious on chicken and pork chops, especially when combined with a little Dale's. I also use it on steaks with Dale's, olive oil and a little rosemary. I use the original, never tried any of the others.
On chicken and pork chops I like to use the Cavender's while they cook, then right at the end brush a little bbq sauce from my buddy's joint on. Came across that by accident while making some chicken leg quarters. I planned on doing them two ways, half of them with Cavender's and Dale's and the other half with bbq sauce. I accidentally brushed one of the other ones down with bbq sauce before I realized it, and it was the best one out of the whole bunch.
6/17/14, 10:09 PM
#4608
6/17/14, 10:16 PM
#4610
6/17/14, 10:19 PM
#4611
Every time you post your dinner menu I think of the HEE HAW skit with Charlie Weaver, "What's for dinner Grandpa?!"
6/17/14, 10:38 PM
#4612
Post *****
Join Date: December 14, 2007
Location: State of Jefferson Mountains USA
Posts: 20,005
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I'm just hesitant of blends from experience.
Not that I mind a little salt - but competitors play price games with their container sizes by adding more salt - which is much cheaper than actual spices and herbs. For example if brand X garlic salt or onion salt is much cheaper than what you are selling, it may not only be the grade of garlic/onion they are using, but how much salt they are blending in. Only a taste test (teaspoon in a cup of hot water) discloses the truth.
So I just by my own collection of spices and herbs and mix and match and then add whatever salt to taste that I choose.
Not that I mind a little salt - but competitors play price games with their container sizes by adding more salt - which is much cheaper than actual spices and herbs. For example if brand X garlic salt or onion salt is much cheaper than what you are selling, it may not only be the grade of garlic/onion they are using, but how much salt they are blending in. Only a taste test (teaspoon in a cup of hot water) discloses the truth.
So I just by my own collection of spices and herbs and mix and match and then add whatever salt to taste that I choose.
6/18/14, 09:49 PM
#4615
Mach 1 Member
http://www.greekseasoning.com/
Its delicious on chicken and pork chops, especially when combined with a little Dale's. I also use it on steaks with Dale's, olive oil and a little rosemary. I use the original, never tried any of the others.
On chicken and pork chops I like to use the Cavender's while they cook, then right at the end brush a little bbq sauce from my buddy's joint on. Came across that by accident while making some chicken leg quarters. I planned on doing them two ways, half of them with Cavender's and Dale's and the other half with bbq sauce. I accidentally brushed one of the other ones down with bbq sauce before I realized it, and it was the best one out of the whole bunch.
Its delicious on chicken and pork chops, especially when combined with a little Dale's. I also use it on steaks with Dale's, olive oil and a little rosemary. I use the original, never tried any of the others.
On chicken and pork chops I like to use the Cavender's while they cook, then right at the end brush a little bbq sauce from my buddy's joint on. Came across that by accident while making some chicken leg quarters. I planned on doing them two ways, half of them with Cavender's and Dale's and the other half with bbq sauce. I accidentally brushed one of the other ones down with bbq sauce before I realized it, and it was the best one out of the whole bunch.
6/19/14, 04:34 PM
#4619
6/19/14, 05:11 PM
#4620
Hey kcotiger. What do you hear about Huy Fong Foods building a Sriracha plant in San Antonio? The neighbors of the current plant complain that when they process the peppers it makes their eyes water and nose and throat burn. Even though they only do that 2 weeks during the year. I figure in San Antonio the neighbors would complain during the 50 weeks they aren't processing the peppers. 
Last edited by phiggs54; 6/19/14 at 05:13 PM.