View allAll Photos Tagged bbqsauce
Also White cabbage, pumpkin, zucchini, Chicken Thigh from alvxyz
Maedaya Sake & Grill
400 Bridge Rd, Richmond
9428 3918
This was our naughty night food. A chicken pizza with garlic bread.Which we had this on Wednesday night!!
Stuffed with pulled pork, beans and cheese, then grilled and basted with tequila BBQ sauce and chipotle ranch sauce. Served with rice and refried beans
One of the best burritos that you will ever eat! The pork was cooked to perfection. I cant wait to try the other items on the menu
Photographed at Nacho Mama's
Stillwater Minnesota
July 22nd 2012
I haven't been to McDonald's for ages and this "New Value" Double Bacon and Cheese McMuffin was the most incredible meal I've ever had!
The bright yellow cheese smothers your tastebuds with a non-descript saltiness occasionally punctuated by the sweet barbecue sauce. Textural contrast of the bacon felt as if this was a high-fibre meal on par with a hessian sack. To round it all off, the English Muffin was given a light cremation to provide a nice activated-carbon palate-cleansing effect.
What about the coffee? The coffee was suitable subtle with fair whack of milk-like creaminess but none of the stinky flavour of real milk. Amazing!
McDonald's Family Restaurants, Holmesglen
(03) 9563 3237
604 Warrigal Rd
Holmesglen VIC 3148
Wagyu Brisket & Wagyu Kalbi Beef Rib
Also Wagyu Beef from alvxyz
Maedaya Sake & Grill
400 Bridge Rd, Richmond
9428 3918
Spicy Miso, Sesame & Wasabi Kalbi beef.
Also Kalbi Beef from alvxyz
Maedaya Sake & Grill
400 Bridge Rd, Richmond
9428 3918
Also Complimentary vegetable Okonomiyaki from alvxyz
Maedaya Sake & Grill
400 Bridge Rd, Richmond
9428 3918
this how we do just before a pitch meeting – final design touch-up, printing, binding, listening to chronic 2001... i'm thinking i'll change before 12pm...but i just can't come to take the buckeyes off my neck. GO BUCKS! haha...
Lamb sausage and minced lamb skewers
from Nobis Farms with potato salad, pickled onion and bbq-sauce at Restaurant J, the Newport of Stockholm.
Also Complimentary vegetable Okonomiyaki from alvxyz
Maedaya Sake & Grill
400 Bridge Rd, Richmond
9428 3918
We had BBQ Chicken for dinner tonight. Personally I like my food a tad on the spicy side, but with 2 small kids, you have to dial it down a bit, improvise and compromise. I used Weber’s Type A rub. Left it on all day and cooked the chicken over indirect heat for about 40 minutes. Just before taking off the grill, I put on BBQ sauce. I usually make my own, but with it being a Friday and all, Bulls Eye will have to do.
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.
TED: "So 'ere I am at Roula's taverna fer the faymuss spare ribs an' they look delish! I only ordered 'alf a rack an' chips - no salad cuz I wants to leave room fer a pud!"