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Texas Chuck Wagon Chili (with Venison or Beef) by Amos MillerI originally made this with chuck roasts that I would trim out and dice into 1/4 inch cubes. Yes, you will form a blister or two - but it is well worth it. In 1987, this chili, I'm pleased to say, was judged best by members of the Chicago Fire Department in a Chicago Chili Cookoff. This is truly a Texas Chuck Wagon Chili: no… |
2 votes
17101 views
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Beef Burger by CHEF ASHRAF ABD ALEEM ELKHARBOTLYBeef Burger |
1 vote
5845 views
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Traditional Beef Stew by Chef ChuckTraditional Beef Stew has been around for many years. Less desirable pieces of meat like the butt, pieces from the leg, and shoulder are most commonly used when making stews. These fibrous cuts of meat require longer cooking times with a variable amount of liquid- a cooking technique called braising. Braising uses moist and dry heat.… |
1 vote
9114 views
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Philly Chesesteak Quesadillas by dpamazing |
4 votes
11861 views
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Cajun Meatballs by Chef SmithYou can make these as spicy as you want by adding more hot sauce. Also for a different taste combine 1/2 lb lean beef and 1/2 lb of ground spicy sausage |
1 vote
3672 views
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Club Sandwich by CHEF ASHRAF ABD ALEEM ELKHARBOTLYClub Sandwich |
1 vote
2309 views
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STUFF BELL PEPPER GRILL TACOS by GARY ESTESSTHIS IS SOMETHING DIFFERENT BUT GOOD ON THE GRILL-A SMOKER MAKES A LOT OF TACOS WITH SMOKE FLAVOR.THE CORN TACO SHELL ADD SO MUCH FLAVOR TO THE MEAT. |
1 vote
1910 views
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