AndyJ Recipe Reviews (Pg. 1) - Allrecipes.com (1909421)

cook's profile

AndyJ

Reviews

Menus

 
View All Reviews Learn more

Andy's Barbeque Pork

Reviewed: Aug. 3, 2011
If you cook it to only 165 you will need to slice it. If you want to make pulled pork, cook to at least 195. Also, for pulled pork, if you don't have a thermometer and are using a bone in butt, the pork is done when you can pull the bone out cleanly with very little resistance.
Was this review helpful? [ YES ]
9 users found this review helpful

Smoked Pork Butt

Reviewed: Apr. 17, 2011
I make pulled pork all the time. I'd put the dry rub on for at least 6 hours before smoking. I usually throw mine in the smoker the night before at 180 so it'll have an extended period of time for the smoke to penetrate, then in the morning raise the temp to 235. Once the meat hits about 150, it won't take on any more smoke flavor. Cook until the temp hits 195, don't worry it won't be dry and overdone. You can't pull it if you only take it up to 160. Mine usually take between 12-14 hours. Then FTC (Foil, Towel, Cooler) for at least a half hour to let the juices re-distribute. The butt will stay hot for at least 4 hours in the cooler. Don't pull until you're ready to serve.
Was this review helpful? [ YES ]
10 users found this review helpful

A Potato Salad Sandwich

Reviewed: Jun. 9, 2008
Like the other reviewer, without even trying the recipe, why would you add mayo to a potato salad that already has mayo in it? Sorry, potato salad belongs next to a REAL sandwich.
Was this review helpful? [ YES ]
5 users found this review helpful

Memphis Rub

Reviewed: Jun. 24, 2006
Excellent. This is the rub I use the most. No MSG for me, so I added an extra tsp of salt instead. Does anyone actually still use MSG? Sprinkle on your ribs, don't be stingy, wrap em up and refrigerate overnight. You won't be sorry.
Was this review helpful? [ YES ]
3 users found this review helpful

Guacamole

Reviewed: Jun. 4, 2005
Fantastic! What more can you say. When refrigerating it, place the avocado pits in the bowl and cover. It'll keep the guac from turning brown.
Was this review helpful? [ YES ]
4 users found this review helpful

Spanish Flan

Reviewed: Jun. 4, 2005
Made this for a Mexican themed dinner and it turned out excellent! Even people who don't like custard liked this. I baked mine in a water bath so it wouldn't be so dense. Also refrigerated it overnight, I think that's the key in making sure you have a nice liquid carmel topping.
Was this review helpful? [ YES ]
3 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Feb. 13, 2005
These received mixed reviews at a get together, some thought the sauce was great, others didn't care for it at all. Baking time was also quite a bit longer than stated and no real need to cut the waterchestnuts in half, they're small enough as is.
Was this review helpful? [ YES ]
2 users found this review helpful

Sausage Balls II

Reviewed: Feb. 13, 2005
Another Superbowl flop, these took a lot longer than 5-15 monutes to cook, more like 25-30 minutes. And in the end they turned out somewhat rubbery. :-(
Was this review helpful? [ YES ]
1 user found this review helpful

Beth's Tex Mex Dip

Reviewed: Feb. 13, 2005
Made this for Superbowl, didn't go over very well at all. The Taco seasoning was WAY too overpowering.
Was this review helpful? [ YES ]
3 users found this review helpful

Sausage Gravy I

Reviewed: Dec. 29, 2004
Now this is some good eatin' I add just a bit of sage, maybe a 1/4 tsp or so and a splash of pickapeppa sauce when I make this. This doesn't make eight servings though, unless of course you're only having one biscuit, but who can have only one biscuit.
Was this review helpful? [ YES ]
2 users found this review helpful

Cilantro Cucumber Salad

Reviewed: Nov. 21, 2004
Rather dull. Added a couple green onions some more chili powder and infused about 2TBS of olive oil with a couple cloves of minced garlic, let it cool down then mixed it in with the cukes and a little extra lime juice. Helped a little...
Was this review helpful? [ YES ]
6 users found this review helpful

Chicken Vicious

Reviewed: Nov. 16, 2004
I scaled the recipe down, but didn't scale back on the red pepper. That gave it some heat! Mmm, mmm, mmm! Just a tad too sweet though, I'd start with a little less, you can always add more. I too used fresh garlic and ginger, makes a big difference, use it if you have it.
Was this review helpful? [ YES ]
2 users found this review helpful

Potato Chips

Reviewed: Oct. 9, 2004
These were remarkably good, never would have thought to try and make chips in the microwave. To solve the sticking problem, I just put a sheet of parchment paper on the turntable of my microwave and put the potatoes right on top. No need to coat a plate with oil and no sticking!
Was this review helpful? [ YES ]
100 users found this review helpful

Absolutely The Best Shrimp Scampi

Reviewed: Sep. 18, 2004
I definitely did something wrong! Mine ended up somewhat gooey. Probably should have shaken a LOT more flour off as well as refrigerating it for a while so that it would stick to the shrimp. Will try it again though, it has promise.
Was this review helpful? [ YES ]
2 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Sep. 18, 2004
This was Excellent with a few tweaks, thanks previous reviewers! Doubled the garlic (I just finely chop mine with the salt), 1 tsp of salt, 1 TSP just sounded like it would be way too much, then I did half paprika and half old bay. Also added 1 tsp of pickapeppa sauce for that extra little sweet/spicy kick you can only get from pickapeppa. Marinated for about half hour or so while the rice was cooking. Went great with the rice also cooked with some pickapeppa in the water.
Was this review helpful? [ YES ]
2 users found this review helpful

The Best Clam Sauce

Reviewed: Jun. 30, 2004
I make this quite often. I use all the liquid and also add some mushrooms, some red pepper flakes and I tend to go a little heavy on the pepper. I add the clams near the end just to warm them up otherwise they tend to get a little to rubbery for my taste. Also add a handful of fresh parsley at the end.
Was this review helpful? [ YES ]
6 users found this review helpful

Georgia Barbeque Sauce

Reviewed: Feb. 7, 2004
This is definately not one of your sweet ketchup based sauces. If you like the carolina vinegar sauces, you'll like this one. I ran out of tomato paste so I ended up using tomato sauce and cooked it down, also cut down on the red pepper by half and it was still plenty hot.
Was this review helpful? [ YES ]
8 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 3, 2004
Been making these for a while. They were a hit at a Superbowl party. I throw the wings/flour combo in a ziplock, shake it up and stick it in the fridge. Don't omit the fridge step. I normally use less butter than listed, and I use different proportions of Frank's Red Hot sauce, butter, garlic powder and cayenne depending on the heat level requested. Milder = more butter no cayenne. Hotter is less butter, more cayenne.
Was this review helpful? [ YES ]
6 users found this review helpful

Crabby Cliff's Mushroom Puffs

Reviewed: Feb. 3, 2004
Made these for a Superbowl party. I added extra garlic, garlic powder and salt & pepper. Everyone thought they were good, but everyone also thought they were missing something. Maybe some fresh parsley and extra cayenne, as they were not spicy at all.
Was this review helpful? [ YES ]
3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Nov. 30, 2003
Good taste, fairly easy to make, makes one HUGE crust. Big enough for a giant Chicago deep dish pizza. Yum!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

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

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

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
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