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coppit

United States

Member since Sep 2011

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Reviewed Copycat Carrabba's Pasta Carrabba

Jul 29, 2013 in on Food.com

I found the chicken kind of bland. Perhaps a brine followed by a spice rub and skillet blackening would work better?"

Reviewed Dry Aged Chimney Porterhouse

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe makes no sense. The point of a top-side broiler is to simulate close cooking over a fire. Why not build the fire up rather than dropping ash on your food?

My steak wouldn't fit under my chimney starter, and after trimming it to fit I got some ash on it. Also, the bottom grate isn't the ideal place to put your food......

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