KING OF THE BARBQ Profile - Allrecipes.com (1293528)

KING OF THE BARBQ


KING OF THE BARBQ
 
Home Town: Lexington, Kentucky, USA
Living In: Santa Monica, California, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Charity Work
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Blog...  1 post
 
Jan. 19, 2013 6:13 pm 
Updated: Feb. 3, 2013 12:09 pm
I hope that ANYONE who cooks on a regular basis or for beginners to part-time "cooks" (so to speak) DO NOT put oil in the pan/skillet before it's "hot enough" to cook or saute? If your using onions, celery, garlic, etc. as your "base" then DEFINITELY WAIT until the pan/skillet is hot/warm and… MORE
 
 
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From The Blog:  KINGOFTHEBBQnMORE
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Recipe Reviews 5 reviews
Cod with Italian Crumb Topping
The ONLY parts of this so-called recipe that stuck to the Cod was all the tiny specks of corn meal and bred crumbs and nothing else. I'll simply fry mine from now on! No worth the time or waste of money on good Cod.

0 users found this review helpful
Reviewed On: Mar. 15, 2014
Beer Butt Chicken
I use a ceramic mug filled with beer and all the spices. Taste even better!!!

0 users found this review helpful
Reviewed On: Jul. 5, 2012
Artichoke Spinach Lasagna
THE BEST Lasagna I ever made. Like most people I made "some" changes such as using Imported Italian Parmessan and Romano cheeses for the "topping" instead of Feta. I also added 16 oz. fresh mushrooms (cleaned and sliced) and Two Zuchhini quartered and sliced in 1/4 chunks. DELICIOUS!! BEST I EVER HAD IN MY LIFE!!

1 user found this review helpful
Reviewed On: Feb. 9, 2012
 
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me:
Cooking Level: Professional
About me: I've been cooking since I was a lad of nine… MORE
 
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