Recipes that get you to the big O, or edge you like a motherfucker..

[pxmcc]

so tonight i got a double whammy, an item leftover from cane's and an additional item from 5 guys. ya i know..
but anyway lets hear your secret sauces..

[MarcellusWalluz]

They say that duck fat makes excellent lube.

[arañanegra]

Honey Bar B Que sauce mixed with Louisiana hot sauce.

[pxmcc]

good stuff gents!

ok, so here's what I concocted. i wanted an epic sandwich that would take at least 2 days to eat. i started with a 5 guys bacon cheeseburger with extra everything then I added in the middle Cane's 3 finger meal with plenty of Cane's sauce. it was crazy delicious but it sort of came apart before i finished it.

second try, i grilled both buns soaked in olive oil at 250 for like 10 min before trying to eat it, and it stayed together much better. it took me 2 days to finish it.

i'm big on Cane's sauce cause it's one of the best dips for my ghost chili peppers. the thicker the sauce, the better. i'm trying out some new sauces, and i'll update what sauces worked the best and which failed miserably or weren't worth the money.

[Unique_Carpenter]

You guys would not believe how many commercial kitchens I have access to...
But,
My favs:
Chicken Spiedini
BBQ'd Brisket

[Bowser98]

Originally Posted by Unique_Carpenter

But,
My favs:
Chicken Spiedini
BBQ'd Brisket

Not sure what that has to do with favorite sauce recipes, but ok. LOL

PX, you should try making your own version of Cane’s sauce (google fry sauce recipes)….homemade is always better, and make it as thick as you like.

[Unique_Carpenter]

Bow...
It's what's in the spiedini, or on the brisket.

[Boredinop]

Originally Posted by MarcellusWalluz

They say that duck fat makes excellent lube.

High smoke point also....LMAO

[pxmcc]

Originally Posted by Unique_Carpenter

You guys would not believe how many commercial kitchens I have access to...
But,
My favs:
Chicken Spiedini
BBQ'd Brisket

UC i want to hear about this Chicken Spiedini. it sounds like it will either edge you or take over the top..

Originally Posted by Bowser98

Not sure what that has to do with favorite sauce recipes, but ok. LOL

PX, you should try making your own version of Cane’s sauce (google fry sauce recipes)….homemade is always better, and make it as thick as you like.

that's good shit Bowser. imma check that out. with a good enough sauce, i can put down 20 ghost chilies at a sitting no worries..

[Unique_Carpenter]

Originally Posted by Unique_Carpenter

You guys would not believe how many commercial kitchens I have access to...
But,
My favs:
Chicken Spiedini
BBQ'd Brisket

Originally Posted by pxmcc

UC i want to hear about this Chicken Spiedini. it sounds like it will either edge you or take over the top..

Chicken Spiedini at either....

Garazzos, 5th and Harrison, Kansas City
Start with the stuffed artichokes, or Calamari fritti
Garozzo's has four variations of the Spiedini

Or,
Johnny's, Metcalf and 91st, Overland Park
Start with the stuffed artichokes, or stuffed mushrooms

Both of them threaten me if either owner even thinks I've been to the other guys shop.
A few of the KC pro gals are my witnesses on that at both shops.

One of my favs from like a decade ago used to have her place near Garrozzo's that was quite handy for intermission during a very long date. Disclaimer, cause we didn't wait an hour, round three was very slow and long.
Johnny's is at the north edge of the Overland Park hotel area of perhaps a couple dozen hotels, so that was handy as well.

[pxmcc]

l

Originally Posted by Unique_Carpenter

Chicken Spiedini at either....

Garazzos, 5th and Harrison, Kansas City
Start with the stuffed artichokes, or Calamari fritti
Garozzo's has four variations of the Spiedini

Or,
Johnny's, Metcalf and 91st, Overland Park
Start with the stuffed artichokes, or stuffed mushrooms

Both of them threaten me if either owner even thinks I've been to the other guys shop.
A few of the KC pro gals are my witnesses on that at both shops.

One of my favs from like a decade ago used to have her place near Garrozzo's that was quite handy for intermission during a very long date. Disclaimer, cause we didn't wait an hour, round three was very slow and long.
Johnny's is at the north edge of the Overland Park hotel area of perhaps a couple dozen hotels, so that was handy as well.

this is all kansas city? long drive from h-town, but i'm thinking it's prolly totally worth it..

i grew up in Phoenix, and there was a joint called Lunt Avenue Marble Club and they had this battered and fried zuchini with ranch saunce. instant oral orgasm. so now my holy grail is finding that stuff again. if a restaurant priced it at 30 bucks, i'd happily pony up. If anyone has tips, post it uitb. the one that got away..

speaking of the one that got away my first girlfriend i met at Burger King. we clashed at first, but then we started vibing, and then dating. She was from Nigeria, and she had a cute face, but her body was insane. Gorgeous C cup twins, flat tummy with a natural 6 pack, and a booty that was a 12 out of 10. She'd show up looking like a supermodel-dressed to the nines-before changing.

i had to leave Boston for school in Dallas. She gave me her number and said please call. i was like of course luv! before i left, painfully i tore her number up and never saw her again. the one that got away..

oh, and she never let me take her virginity, but all of our sessions had us both dripping wet.

[pxmcc]

so i tried something called "Blazing Bella Barrel-Aged Balsamic Vinegar." it was a bit pricey, but the chance to catch a really high viscosity, potentially game-changing and delicious balsamic was too good to pass up. i had some steak cuts-i think they were ny strip or another good cut-that i thought would be a good test vehicle. i covered both sides in a sort of marinade and let it sit for about 30 minutes at room temp.

meanwhile, while that's going on, i'm going to divulge some really stupid shit that i did first, and then some quite sacrilegious shit that i did next. i had my frickin marinade going when i turned to my bbq pit and i realized that i was totally out of charcoal-dayum may he rest in peace-or anything else i could grill this potential masterpiece or maybe some overrated sauce/marinade on some steaks. (btw, fuck those gas grills. convenient, yup, but not even close to the product you get with charcoal or wood.) it was 2am and nothing close was open. i had some lumber leftover from some remodeling, so i googled pine as a bbq smokewood. basically everybody said it sucks because of high resins that fuck up the smell and taste. but i didn't believe pine smelled bad, so i had to test it out for myself.

it turns out, the naysayers were right, but for the wrong reason. pine smells great as it burns. but what you get is a "forest fire," then ash. no coals. which means no bbq.

so this is when i contemplated the unthinkable, the henious, the act that would make earth mother goddess herself shudder: burning exotic hardwoods in my bbq pit to cook my ny strip. i decided i had to be fair and apply my sacrilege uniformly: bubinga-african rosewood, unbelievably gorgeous, it transforms whenever you change the angle you're looking from, will kill your blades faster than you can swear bubinga, and you should check out electric guitars made out of this shit- bloodwood-i have to do a double take every time i see my office floor made out of this shit-brazilian tigerwood-goncalo alves, tiger stripes worthy of the finest booty you've ever seen-and african mahogany, bold brilliant and beautiful, would all have to take one for the team. i asked the earth mother goddess for her forgiveness before and after i threw them on the pit and doused them in gasoline (children, do not try this at home, please)-i also had ran out of lighter fluid-and i tell you what, those foreign badboys put the best american hickory, pecan, mesquite and what have you hardwoods to shame. those coals burnished that ny strip like the olympic flame. there wasn't a power on earth or heaven-save maybe Hephaestos because he knows to quench his forge fires when they get out of control-that could put them down. i stared transfixed at the white embers for hours after i had finished my meal.

the blazing bella gave a warm, deep, and almost sweet finish to the steaks, and was a better tenderizer than regular balsamic. although it was a bit pricey, i would have to include it on a list of sauces that might be deemed "epic," at least on a good day..

[DallasRain]

for some readon the movie
" Something about Mary" popped into my head!
lol

I just found some yummy Hawaain bbq sayce that rocks on french fries!

[pxmcc]

Originally Posted by DallasRain

for some readon the movie
" Something about Mary" popped into my head!
lol

I just found some yummy Hawaain bbq sayce that rocks on french fries!

good shit Dallas, imma haveta give that a shot. is it a thick sauce or thin? i'm always on the prowl for thick sauces to dip my ghost chili peppers in. with a large strawberry cheesecake milkshake from sonic and cane's with 12 extra sauces, i can hit 20 ghost chilies on the regular without like dying along the way, u know. or maybe jus wishin i was dead. a bad trip is jus like umm put me outta my misery-maybe just shoot me now pretty please-and all will be swell..

a good trip is more like, wow that was really delicious, even the 20 peppers, which were mainly awesomely smokey and totally invigorating..

[DallasRain]

its a thick bbq sauce