Anyone had a crappy meal at a cheap joint lately?

[rjs246]

Who the farg doesn't like BBQ? What the farg is happening to the world. Jesus.

[Sgt PSN]

let's put this in a context that igy will understand so he that he realizes how truly horrible he is.

bbq sauce:food::the wire:tv

[PoopyfaceMcGee]

Who the farg doesn't like BBQ? What the farg is happening to the world. Jesus.

Wrong thread.

[General_Failure]

IGY clearly did not have a crappy meal at a cheap BBQ joint lately. He said so.

[PhillyPhreak54]

Just for that I'm going to grill some steaks and chicken tonight.

[Seabiscuit36]

I'm making Pork Tenderloin, in sauerkraut/potatos/beer/onions.  Farts galore later

[PoopyfaceMcGee]

[shorebird]

If you don't like bbq sauce, and believe it or not there are those kinds of people out there, this makes a killer rub. Bank your coals and cook a whole 5 pounder for about three hours. You can also use some apple, oak, mesquite or hickory chips on the coals.



Dry rubs are becoming a lot more popular. People are getting inventive in making their own. You can use garlic and onion powder, white and cracked black pepper, paprika, thyme and cayenne pepper for a base rub on chicken. Then add what other things you think you'd like. I like to add some olive oil and vinegar or some kind of Italian salad dressing. Just a little 'cause you still want the rub dry enough to rub it on.  Rubs are easy to make and it's fun to try different combo's.

[shorebird]

I'm making Pork Tenderloin, in sauerkraut/potatos/beer/onions.  Farts galore later

You ever watch Guy fieri? He has a show on food network called Guys Big Bite. Today he was making short ribs with a home made cherry chipoltle sauce. Stuck them in a Dutch Oven and doused them with a dark brew like Guinness and sherry. shtein looked bangin'.

[Seabiscuit36]

I cant stand that guy, he just annoys the farg out of me.  I pretty much put booze in most of my foods.  I'm a mad scientist in the kitchen. 

[Sgt PSN]

Stuck them in a Dutch Oven and doused them with a dark brew like Guinness and sherry.

i do this to my lady friend atleast thrice weekly. 

[charlie]

Cracker Barrel is good for breakfast...that's about it.

Exactly.  Even if you go at night time, order breakfast.

Or just never go..

I'm not a health nut, but their vegetable plate has 20 grams of fat.

[ice grillin you]

butter gooooooood

[NC_Eagle]

Real Men eat butter.

[ice grillin you]

Cheesesteak Pretzel makes official debut today
By Peter Mucha

Inquirer Staff Writer

The marriage of two of Philadelphia's favorite foodstuffs was celebrated today with a lunchtime giveaway at Love Park.
Meet the Cheesesteak Pretzel: a handheld cheesesteak baked inside soft-pretzel dough.

More than 700 were handed out, to mostly positive reviews.

"This stuff is good," said Jermaine Bernard, 33, finishing his first while in line to get a second. The visitor from Los Angeles hoped to try for a third as well.

"Not two thumbs up, but one thumb up," said actuary Derek Eyler, 25, of Abington.

"I would like maybe a little bit more cheese," said real estate manager Mandy Davis, 27, of Center City. While a regular cheesesteak can be a meal, the Cheesesteak Pretzel, she said, was "more snack appropriate."

"It's kind of a strange combination," said victim advocate Kourtney Burris, 24, of South Philadelphia. "It's straight-up Philly, that's what it is."

The folks at the Philly Pretzel Factory introduced the Cheesesteak Pretzels this morning at almost every one of its more than 100 stores between New York State and Georgia.

The regular price is $3.50, or two for $6. (Get 2 for $4 with a coupon found on Page 17 of today's Daily News.)

Next Monday, every outlet will also serve them up for free between 11 a.m. and 1 p.m.

It's a twist on the chain's Pretzel Dogs and Spicy Pretzel Sausages - links poking out the ends of golden-brown tubes.

The Cheesesteak Pretzel, though, is totally enclosed, like a knish.

"It's good. . . . It's not messy like a regular cheesesteak," said steam mechanic Bill Toole, 45, of Woodbury, sitting in his truck outside the 16th and Sansom store this morning. "I'm not going to be wearing this all day."

"It's the exact taste" of a regular cheesesteak, said sanitation engineer Aaron Godwin, 18, of Swarthmore. "I like it. . . . There's a lot of cheese in it."

The aim was to add another lunchtime option, said Daniel DiZio, president of the chain, which sold 125 million soft pretzels last year.

A year and a half of research and testing went into the final product, which has American cheese, no onions, he said.

Fried onions were considered, and might be in a future version. The door's open on other possibilities, though don't expect to see a Hoagie Pretzel or salads, said DiZio, 39, who started selling pretzels on Roosevelt Boulevard at age 11.