MMmmm Wings.

[Shaper]

Honey BBQ. 20 piece....its gonna be a good day.

[Messianic]

Honey BBQ. 20 piece....its gonna be a good day.

I hate you and your wings



Is that how it's done?

[XiakenjaTZ]

Monster and Absolute in his avatar. He has no taste.

[Shaper]

Tastes good =)

[Doors]

Wings make you fat.

Fatty.

[Shaper]

mmmm fatty wings.

[Shannacore]

BBQ sauce is gross. Regular buffaro sauce please.

[Knuckle]

what really sucks dick about this thread is he failed to mention any pertinent information, as if he is too fucking good to even elaborate. When I'm enjoying a good beer I have the presence of mind to snap a fucking photo or tell you the name and brand. Why dont you do us all a favor and jump in the pool with that electric vibrator up your ass.

[Slave]

what really sucks dick about this thread is he failed to mention any pertinent information, as if he is too fucking good to even elaborate. When I'm enjoying a good beer I have the presence of mind to snap a fucking photo or tell you the name and brand. Why dont you do us all a favor and jump in the pool with that electric vibrator up your ass.

This is how you do it.

[azeth]

this thread went 0 to Knuckle in all of 8 posts.

[Excision Rottun]

"Regular buffaro sauce please."

http://2.bp.blogspot.com/_R5nZOpbYd60/SxOxY-DJAVI/AAAAAAAACZ8/0_7b_4tjy10/s1600/fat-girl-fast-food.jpg

[Ostros]

BBQ sauce is gross. Regular buffaro sauce please.

You're gross. Wtf is wrong with you.

BBQ and Bleu Cheese please.

[Messianic]

what really sucks dick about this thread is he failed to mention any pertinent information, as if he is too fucking good to even elaborate. When I'm enjoying a good beer I have the presence of mind to snap a fucking photo or tell you the name and brand. Why dont you do us all a favor and jump in the pool with that electric vibrator up your ass.

This is how you do it.

this thread went 0 to Knuckle in all of 8 posts.

lolz

[Ostros]

what really sucks dick about this thread is he failed to mention any pertinent information, as if he is too fucking good to even elaborate. When I'm enjoying a good beer I have the presence of mind to snap a fucking photo or tell you the name and brand. Why dont you do us all a favor and jump in the pool with that electric vibrator up your ass.

I got family in Jax. Next time I'm up there we're having a beer or 5.

[Shaper]

Wings were from checkers. The wings from there are really good, thought it would suck but was pleasently suprised. oh and i dip them in ranch =P.

[Nocte]

heat oven to 400F
cut up wings
coat in flour
place on baking sheet with foil (less dishes!)
when oven to temp, put wings in for 20 minutes
add sauce immediately
eat
repeat

[TheBlackSheep]

Bah, wings are boring.

My "Captain's Chili":

http://www.theblacksheep.org/whateva/captainschili.jpg

But if you're bent on chicken, do something creative:

"Honey Pepper Grilled Chicken"

http://www.theblacksheep.org/whateva/honeypepperchicken.jpg

I've got many more. If you want recipes, let me know.

Azorath

[Shaper]

The pepper grilled chicken looks awesome. I wouldnt mind some good recipes.

[TheBlackSheep]

The pepper grilled chicken looks awesome. I wouldnt mind some good recipes.

Ask and you shall receive:

1) Tyson Boneless Chicken Breasts
2) Seasoning Salt
3) Butter
4) Parsley Flakes
5) Lea and Perrins White Wine Chicken Marinade
6) Honey Mustard (Any will do. I make my own)
7) Lemon Pepper
8) Black Pepper
OPTIONAL: Sliced Pepper Jack Cheese

You can grill this, but I strongly prefer cooking it in an iron skillet. It tastes better since it's cooking in it's own juices. The only downside to cooking in a skillet is that it requires more babysitting.

Butter up the skillet and warm to decent heat (not too hot, or it sticks and tears the chicken all up, and strips off all the seasoning). Toss in the chicken and spread it out nicely. Give it a good dousing of of the marinade, tenderize with a fork/knife, then douse it again. Season with black pepper, lemon pepper, and seasoning salt, sprinkle with parsley flakes last. Let it cook, keeping it from sticking. Once you see the meat start to turn white on the top - around the edges, it's time for a flip. It should be golden/slightly blackened.

Once flipped, tenderize again, douse with marinade, season with black pepper, lemon pepper, seasoning salt, and sprinkle on the parsley flakes. Now the important part...

Once cooked, on the side facing up, glaze with honey mustard, flip, glaze again and serve. OPTIONAL: Toss on a slice of pepper jack cheese, and allow to melt before serving.

Enjoy.

Azorath

[Japan]

The pepper grilled chicken looks awesome. I wouldnt mind some good recipes.

Did you see that chili? wow you have no fucking taste.

[nalkin]

oh gad don't turn this into a hasbinbad recipe thread.

[Hasbinbad]

oh gad don't turn this into a hasbinbad recipe thread.
wtf Nalkin?

[Shaper]

Thanks for the recipe blacksheep. Im going to hive it a try this weekend. :)

[TheBlackSheep]

Thanks for the recipe blacksheep. Im going to hive it a try this weekend. :)

No sweat man. One thing to note, it is better to over-cook chicken to under-cook it (as we all know). No pink in the middle and a little blackening and crunchiness on the outside is a good thing. It is best server with french fries (blanched), and grilled texas toast. Set aside some of that honey mustard for dipping.

Azorath

[Tiggles]

Recipe for that stew plz

[TheBlackSheep]

Recipe for that stew plz

I assume you mean the chili? :)

Azorath

[fishingme]

I assume you mean the chili? :)

Azorath

Second the chili

+1

What else do you have recipes for?

[TheBlackSheep]

Second the chili

+1

What else do you have recipes for?

From seafood gumbo, to trout, to hamburger steaks, to french fries to PBAB sammiches (Peanut Butter, Honey, Apple and Banana), to well, just about anything of the "Modern American" culinary genre.

When I was younger I thought I wanted to be a chef, so I did a short stint in culinary school, and ran a local restaurant for a few years. Then I realized that to make good money, I needed to move to a more culinary evolved locale, and I couldn't at the time, so now I throw just stuff around the kitchen. These days, I don't generally throw down with my skillz unless I think there is a possibility of getting laid, heh. ;) Some of my recipes I've got from some of the other dive masters, boat captains and old salts I work with on occasion as well.

I've never really shared my recipes before (they tend to be tight lipped about their own recipes in the professional culinary community), but since I haven't been paid to cook since like, 1996, I don't care.

Let me throw a little something together for you guys for the chili.

Azorath

[Slave]

Try cleaning some of that crusty shit off the sides of your crock pot next time before you 'cook' something.

[Ektar]

it was a little too civil for rnf.

[TheBlackSheep]

Here thou art...

(Note: I apologize for the length of this one, it's a bit complicated and is somewhat of a mad science project, seasoned to preferred taste, which tends to vary per person, so I'll just tell you how I prefer it)

First and foremost. You'll need a big crock pot.

- Start out with about 1.5lbs of ground sirloin. Not chuck.
- Toss in 3 hot dogs, preferably Nathans, and 2 hot links.
- A dip of butter in the crock pot on a 4 hour cook.
- Dump in the meat/dogs and add your favorite seasoning salt. I prefer Johnny's or Cavenders.
- Add in 2 (a tad bit on the small side) chopped white onions and mix it all up and cover.

Keep checking and stirring. You're basically browning the meat and caramelizing the onions. It's imperative to caramelize the onions with the meat. It tastes better. Once it's all cooked, DON'T DRAIN IT. Most people drain it. They're actually killing the flavor.

- Add in about a cup of water and stir.

This is where it all comes together.

- Add a diced tomato, one diced green pepper, and one diced red pepper, two cans of Rotel Chili Fixins, and two cans of Ranch-style Beans.

Of course feel free to adjust these portions to the size of the crock pot, and your preference. Again, don't drain the cans before adding. The juice from all this stuff is what makes up your sauce when mixed with the fat from the meat. Stir till it all looks nice and pretty. Now come the spices and where it gets tricky...

- Paprika
- Cayenne pepper
- Black pepper
- Seasoning salt
- Oregano
- Pinch of garlic salt (or two)
- 3 bay leaves
- Parsley flakes
- Chili powder
- Pinch of cumin
- Two big spoon fulls of brown sugar (yes, I'm serious).

Generally what I do is sprinkle enough of each ingredient (unless it's a pinch) to cover the top, and then stir it all up and let it simmer, checking periodically. This next part is important and will make or break the batch.

Keep the seasoning salt and brown sugar handy, with a bottle of Tabasco (or hot sauce) on stand-by. While simmering (covered), keep stirring every 15 minutes or so. Steam and bubbles along the side of the pot are good. You want to get it hot. At this point it should start to actually resemble chili, and get soupy. Soupy is good as the water will evaporate as it cooks, so you may have to add a little more (but not too much!) over time. Also, the high heat will start to cook everything, bringing out a lot of the flavor. This is when you start to become a mad scientist.

The end result that you're looking for is a SPICY SWEET taste. So as it cooks and you're stirring, give it a taste every time, and add either a slash of Tabasco to spice it up, a spoonful of brown sugar to sweeten, or a dash of seasoning salt to make it less bland. After you do any of those, be sure to stir it good before tasting it again. Once you do, and you get the taste to your liking, crank the heat down to about medium, or 6 hours, and continue to let it simmer, stirring occasionally, and occasionally tasting and keeping it how you like it with the appropriate seasoning. The final product should look just like the picture I posted.

Once the hot dogs are nice and juicy, the onions are good and caramelized, and you're satisfied with it's taste and that it's good and done, drop a dash of Fritos and cheddar cheese on the bottom of a bowl, scoop out a hefty spoonful, then top it with a spoon full of juice (from the top of the pot), then a sprinkling of cheddar cheese on top.

Viola.

Azorath

[azeth]

Try cleaning some of that crusty shit off the sides of your crock pot next time before you 'cook' something.

that crusty stuff is clearly from the lid.

hatin 4 no reason in hur

[Shannacore]

You're gross. Wtf is wrong with you.

BBQ and Bleu Cheese please.

Bleu Cheese is gross as fuck too.

[Ostros]

Bleu Cheese is gross as fuck too.

Why are you even in this thread? Proper wings are obviously not your thing. :confused:

[Knuckle]

Bleu Cheese is gross as fuck too.

[jarshale]

Bleu Cheese is gross as fuck too.

[azeth]

you folks are joking about bleu cheese right?

if not, you should at least be made aware that if you aren't eating wings with Buffalo & Bleu cheese - well you're doing it wrong.

it's not so much that your an idiot, an amateur, a numb skull!, but rather you've just made an incorrect decision.

[XiakenjaTZ]

Ill play along. Simple and good. You can play EQ and cook this at the same time. It also reheats really well and since it is in a crockpot you can cook it in your moms basement!

Slow Cooker Italian Beef Sandwiches

ingredients:
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast


instructions:

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Serve on toasted hoagie buns, top with banana peppers.

[Ostros]

you folks are joking about bleu cheese right?

if not, you should at least be made aware that if you aren't eating wings with Buffalo & Bleu cheese - well you're doing it wrong.

it's not so much that your an idiot, an amateur, a numb skull!, but rather you've just made an incorrect decision.

All hail the Bleu Cheese loving master race!

Good on steak too. You fags just don't know what good food is. :D

[Ektar]

bleu cheese isn't gross.. but I prefer it not on my wings. I also don't like hot wings, since I'm a wuss (I actually just don't like being in pain then having digestive problems later). So bleu cheese is meant for hot, correct? so it's not that I eat it wrong with regard to bleu cheese, but with regard to not liking real wings, yes?

[Excision Rottun]

I masturbate with bleu cheese.

Extra creamy.

[Ektar]

how do you separate the bleu cheese out from the semen afterward for eating?

[Excision Rottun]

That would be counter-productive.

[Ektar]

well wtf do you do with your semen then if you don't eat it?

[azeth]

well wtf do you do with your semen then if you don't eat it?

rub it on da carpet

[Excision Rottun]

I make cumsicles.

http://cdn-0.muchosucko.com/production/asset/thumb/022/862/320x240/cumsicle.jpg

[azeth]

nothing tops a good old fashioned cum convo derailment

[Ektar]

Guys, I'm glad I could share this moment with you.

[Japan]

I make cumsicles.

http://cdn-0.muchosucko.com/production/asset/thumb/022/862/320x240/cumsicle.jpg

prolly should get a higher res version before you ever consider posting this again

[Kingofqueens123]

prolly should get a higher res version before you ever consider posting this again

only round eyes can read this, jap.

[jarshale]

This thread took a very strange turn

[KilyenaMage]

This thread is a culinary travesty.

[KilyenaMage]

Bleu Cheese is gross as fuck too.

You disgust me in so many ways.

[azeth]

^ kilyenas cute irl too iirc

no homo, just sayin

[Shannacore]

There was bleu cheese on my cobb salad at lunch today.

I ate it.

I ate it for you, Project 1999. For you.

[xshayla701]

I don't even eat meat and I like bleu cheese, Tralina you crazy ~

[Knuckle]

i had a roast beef (with blue cheese) sub at publix a few months ago it was on sale, almost instantly vomited everything up through my nose, mouth, and ears.

[Ostros]

There was bleu cheese on my cobb salad at lunch today.

I ate it.

I ate it for you, Project 1999. For you.

Not impressed. Buy a whole jar. Swallow it all in glups. Tape it.