Archive for February, 2006
Recipe for Creamy Potato Salad
Ingredients
- 2 lbs. white new potatoes (cut into chunks)
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup chopped green onions
- 4 slices of bacon (cooked)
Directions
Boil potatoes in salted water, reducing the heat to a simmer after it comes to a boil. Simmer 10-15 minutes until the potatoes are tender. Drain well.
Whisk together sour cream and mayonnaise, adding the potatoes while still warm. Gently fold the ingredients together, being careful not to mash the potatoes. Season with salt and pepper to taste. Refrigerate for an hour or overnight to allow the salad to cool and set.
When ready to serve, sprinkle with the green onions and crumbled bacon.
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Buying a Barbecue Pit or Smoker
The term “barbecue” has a lot of interpretations. To some people, the term barbecue is pretty much any type of outdoor cooking. To others, real BBQ can only be made by slow smoking meat at a low temperature for hours on end.
If you want to tackle this type of cooking you’re grill just isn’t going to cut it. You’ll need to buy an honest to goodness smoker or barbecue pit. If you’re in the market to buy a barbecue pit or smoker, what features should you look for? What’s the difference between a water smoker and other types of pits? The first choice most buyers will need to make is whether they want a water smoker or a barbecue pit (a dry smoker). In this article I’ll try to shed some light on just what your choices are and help you determine which is best for you.
Continue reading “Buying a Barbecue Pit or Smoker”
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BBQ Competion in NYC
One day, NEBS (New England BBQ Society) sanctioned grilling contest – March 25, 2006, Sheepshead Bay Brooklyn to benefit the St. Mark Sport’s Association. The event is being sponsored by Paul Kirk’s RUB restaurant. Continue reading “BBQ Competion in NYC”
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