Texas Roadhouse invited me in recently to sample their fall-off-the-bone ribs and I’ve gotta say, I’m impressed!
Actually, I should correct myself, when I hear the word “sample” it sounds like more of a one bite tasting that you’d get as you’re walking the aisles of a grocery store. This was more of a feast — a heavenly meaty feast!
What makes their ribs so great is the process in which they prepare them. Each Texas Roadhouse location uses the … CONTINUE READING »
For about a year and a half now I’ve been working with Smithfield to create recipes using their various pork products. In case you’ve missed them you can click here to check out all the different dishes I’ve come up with thus far.
This time they sent me a couple slabs of their Dry Seasoned Ribs and specifically asked me to repurpose the cooked rib meat into a second dish. This was great because not only did I get to … CONTINUE READING »
Back in November of last year I took a couple Beefy 5-Layer Burritos from Taco Bell, breaded them in Nacho Cheese Doritos and deep fried them. They were awesome, with one small exception — for having the word “beefy” right in the name of their item Taco Bell certainly doesn’t include much beef in it.
I wanted to make another one recently, but this time I decided to use a burrito from the one chain that never skimps when … CONTINUE READING »
A few weeks ago I posted a photo on Snapchat of some pizza flavored Pringles that I found at the grocery store along with a note saying that I wanted to crush them up, turn them into a crust and use it to make a pizza.
Immediately afterwards I got a response from one of my Snapchat followers who goes by the name BurgersButt suggesting that in addition to the pizza I should also buy some cheeseburger flavored Pringles and … CONTINUE READING »
Can you tell that I’ve been on a bit of a pizza kick lately? Between the pizza that had an entire crust made of a deep fried wheel of cheese and the pizza that had a crust made from an entire second pizza — not to mention all the regular pizza I eat on a weekly basis — you’d think that I’d be sick of it by now, but nope!
I guess you could say the same for Eggs Benedict … CONTINUE READING »