John Gawecki Profile - (1984445)

cook's profile

John Gawecki

John Gawecki
Home Town:
Living In: Omaha, Nebraska, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Quick & Easy, Gourmet
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About this Cook
I am a 40 year old stay-at-home dad of two beautiful girls, Grace (4) and Jane (1). I quit teaching to stay home with them. I will return to teaching when Jane reaches school age. As you might have guessed, I do all the cooking, so I use all the time.
My favorite things to cook
Anything on the grill, slow cooker dishes, and casseroles.
My favorite family cooking traditions
We have Thanksgiving (Prime Rib) and Christmas (Turkey) at our house every year. I try new recipes on my family all the time.
My cooking triumphs
I just made a brined turkey for Christmas (2005) and it was a huge hit. Thanks to Sheri Gailey.
My cooking tragedies
Two years ago I dropped the Christmas turkey on the kitchen floor when I was carving it.
Recipe Reviews 2 reviews
Daddy's Popcorn
Hi, I posted this recipe. I just wanted to let you know the ingredients I use because reviewer "Annie" gave me 1 star because she is having troubles getting it right. I start by buying the best (most expensive) yellow popcorn kernels. Cheaper brands don't pop well. I use Pure Wesson Vegetable Oil and I Can't Believe It's Not Butter to cook them in. Then I top it off with Lawry's Seasoned Salt (remember not to add too much). I hope that helps Annie. When you get it to work I hope you come back and update your review. Thank you and enjoy!

205 users found this review helpful
Reviewed On: Feb. 6, 2008
Barbecue Ribs
I cut my frozen rack of ribs in half and threw it in a huge pot of water, brought it to a boil and let it boil for one hour exactly. I made the BBQ sauce without changing one ingredient. I used Bacardi rum and two teaspoons of minced garlic (I'm too lazy to crush cloves). When the ribs were done I put them in a big Zip-lock bag and poared all the BBQ sauce over it and put it in the refrigerator over night. I took the ribs out of the BBQ marinate and grilled them. I poared the left over marinate in small pan and simmered it while the ribs were cooking. When I served the ribs I covered them with the steaming hot BBQ marinate. My wife did not stop raving about how they were the best ribs she had ever eaten. Better then any restaurant! They are sweat so my two, very finicky daughters loved them too. This recipe is a keeper and will be in our family rotation from now on.

667 users found this review helpful
Reviewed On: May 14, 2006
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