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Reviewed Copycat Carrabba's Pasta Carrabba

Jul 29, 2013 in on

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

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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