New Orleans Eats Forums at NOLAEats.com

jody, sounds good. I had a whole prime ribeye a while back and cooked it whole on my BGE. It was the best beef I had ever eaten. That thought was echoed by my parents and one of my brothers who I had cooked for that day. I love RIck Bayless's food. TD, for those of us who grill vicariously, at what...

Isn't this just a marketing twist on "catering"? Sounds a little sexier than catering I must admit.

You might want to look at replacing your old base cabinets if there is water damage and to facilitate the installation of the dishwasher. As you all are too painfully aware, water is the worst thing that can happen to a house and cabinetry even more so. After that, replacing or refinishing of the ca...

Oyster wrote: Anyone offer a better explanation for food crusted in salt?

...ummm..... prevents spoilage?

Cocktail Sauce This is a classic cold seafood appetizer sauce. This not the "red sauce" offered by most restaurants. This is the basis for the sauce used for dipping boiled shrimp and raw oysters. Ingredients: • ½ cup Ketchup • - Juice from 1 fresh Lemon • 3 teaspoons white Horseradish • ...

The side dish we shared of potato latkes (flattened potato cakes) was some quality food also. They came with applesauce, and while you might not think of applesauce as being the first thing you'd want drizzled on your potatoes, the mix was a good one Pickles aren't the only thing this guy is cluele...

Turbodog wrote:I would love to have one of those.

TD, from previous posts I seem to remember you own a BGE (I am sic jealous). Do you think that you could do low and slow on something like this Adobe Brick Oven?