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Jan 1, 2014 on FoodNetwork.com
“I have made this two years running now and it is a huge hit. I buy my rib at Costco who has the best (choice) rib and dry age it from 4 days to 10 days. This year I did cut back on the salt so that the crust was palatable and so it didn't make the jus too salty, so I used equal amounts of pepper and salt. Thanks, Tyler!
Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I make these for my employees and they absolutely LOVE them. The key is to not over bake them so they stay gooey and moist. I refrigerate them individually wrapped in saran wrap and they keep for weeks, and are very good cold.......mmmmm. Gotta go make a batch."”
Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com
“This recipe is amazing. I made it for Christmas several years ago and my daughter in law said that she would never even eat a brussel sprout until I served this dish. Now people beg me to bring it to dinner parties, Christmas parties, Thanksgiving... Enjoy!""”