Tony D Profile - Allrecipes.com (16051996)

cook's profile

Tony D


Tony D
 
Home Town: Cincinnati, Ohio, USA
Living In: Ravenna, Ohio, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
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About this Cook
Started to gain an interest in cooking while working at a restaurant throughout high school and college. The same food every day got old, so a little experimentation got me more and more interested in cooking. I've given mushrooms several tries but have not been able to turn the corner and like them. Hopefully one day that'll happen because everyone seems to love them!
My favorite things to cook
Cajun / Creole and Southern food is my favorite to cook (and eat), but I'll whip together anything that sounds good. Chicken, Beef, Pork, Seafood; you name it, I'll cook it.
Recipe Reviews 3 reviews
North Carolina-Style Pulled Pork
Awesome recipe. I put the rub on the roast (7.5 lb pork butt) and refrigerated it over night. I followed the rub recipe but added some dill weed (one of my favorite spices), cut down on the salt, and used dark brown sugar since I didn't have any light brown. Don't have a smoker so I used some oak bisquettes on my gas grill and grilled it for 2 hours on medium / medium-low heat which got the outside looking really nice (used a drip pan). For the sauce I used the amount of cider vinegar the recipe called for, chicken broth instead of water (I hate using water), ran out of ketchup (of all things) so I added some chili sauce, used a whole cup of brown sugar (per other reviews), cut down on the salt, a little liquid smoke, and threw in some pickle juice (bread & butter chip kind) for the hell of it (used all other ingredients listed as well). I also chopped up a whole onion. Threw everything in a slow cooker for about 6 hours on low heat, turned the roast a couple times during, and it turned out awesome. Definitely a keeper.

0 users found this review helpful
Reviewed On: Jul. 27, 2014
Chicken Breasts Pierre
Great recipe. Chicken was very tender and had great flavors. I substituted white wine for the water (I try to avoid using water whenever possible.) Had a lot of leftover sauce, so I froze it and later used it as the main base for a shrimp and sausage jambalaya (which also turned out great!)

2 users found this review helpful
Reviewed On: Sep. 9, 2013
Beer Margaritas
Swap the water with two more beers (three beers total); Corona is usually the go-to. Been making them like this for years and they're delicious!

1 user found this review helpful
Reviewed On: May 3, 2012
 
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