fyrhazzrd Profile - Allrecipes.com (16059764)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2010
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 7 reviews
Big Al's K.C. Bar-B-Q Sauce
For those of you out there that don't want to use Liquid smoke because it tastes artificial. Here is what I did. I have an old kettle charcoal grill. I had some Applewood Chunks left over from a Pork Butt that I made a few weeks ago, so I decided to try something different. Instead of cooking this sauce down on the stove I decided to fire up the grill and light up a few chunks of Applewood. Put the sauce in my cast iron dutch oven and put the cover on my kettle. I then smoked the sauce while it simmered down. It came out perfect. No artificial flavor. The applewood creates an awesome flavor to this sauce.

4 users found this review helpful
Reviewed On: Jun. 2, 2014
Slow Cooker Mongolian Beef
I'm giving this five stars, because I prepared it as written and it was perfect. People why are you even reviewing a recipe that you are altering and then saying it's too salty? Of course it's too salty you cut back on the sugar. The sugar cuts the salt. Where did you learn to cook? If you are going to cut the sugar you have to either use sodium free soy sauce or cut back on that as well.

5 users found this review helpful
Reviewed On: Feb. 18, 2014
I followed this recipe to a T and it came out perfect. For those of you who are saying your rice didn't get done completely. Make sure you cover the pot and don't stir it once it's covered. As long as the heat isn't turned up too high you won't burn anything, just let it simmer with the lid on the pot for 20-25 minutes and the rice will be perfect. Also you are doing this dish a great injustice if you cook the rice separately. The whole purpose of putting it in with the rest of the ingredients is to flavor the rice, and you will not be able to do that if you cook it separately. Also if you can't find File powder you can always use Okra as a substitute, but you will need to cook this dish a lot longer to achieve the right consistency. I would say you would need to cook the Okra for at least 30 minutes with the rest of the ingredients before you add the rice. Hope that helps.

25 users found this review helpful
Reviewed On: Feb. 12, 2013

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States