Primo Grills

Buckmaster will have Camp Chef grills for sale in the very near future, so buy it here!

Spicy Fried Chicken Pasta Salad. It doesn’t look like much, nor near as good as the picture in his cookbook, but man is it tasty. Here is a link to the recipe Spicy Fried Chicken Pasta Salad

calldoctoday yea, cast iron and rice with finger trick. One of the most fascinating things she did was with her 4 cup drip coffee pot. She would PACk to the brim Union Coffee and chicory , and take tablespoons of boiling water and spoon it over the coffee. It was as tick as syrup. All of her silver plated tea spoons dissolved the silver leaving nothing but brass. The only way I could drink it was about 1/4 coffee and balance boiling milk.

lkrfletcher Texas Tech sells a bulk sausage with blueberries in it.

calldoctoday I’ve never made it ahead of time, just when I make a pot. The roux should be shelf stable for a very long time if you wanted to make a larger batch and store it. My grand mother could make a roux in minutes on high heat just stirring it constantly. I can’t do that. But then again, she was so [censored] a$$ that she always sounded like Justin Wilson.

Jonathon i know you like steak cooked in the microwave until well done, with a pound of salt and a combination of A1 and Heinz 57 mixed together.

calldoctoday I agree, as far as roux goes, that’s where I recommend the oil, flour mix in the oven at 350’F. Stir ever 15 to 30 minutes. Can’t burn it that way and allows for as dark as you want.

calldoctoday A little coffee in a beef rub can do wonders for flavor.

Jonathon Drink of Choice

calldoctoday You are correct. I read my chart wrong. Still, for the price, I use the canola oil, smoke point at 400, corn and peanut at 450. Didn’t have enough to drink when I stated that LOL. Do some taste test with friends and family. all three oils have a high enough smoke point to fry. To make a roux, that’s where I use corn if I want a really dark roux.