grizz1962
|
You can complete this milestone by accruing more than 50 reputation points in the last 7 days
You can reach this milestone by being one of the first 1,000 members to gain a star.
You can reach this milestone by inviting at least 5 friends who join the site.
You can reach this milestone by being one of the first 1,000 members to gain a star.
You can reach this milestone by becoming a site moderator.
You can reach this milestone by becoming one of the top 100 users on the Reputation Leaderboard.
grizz1962: Quiz Results
|
Do You Know The Difference Between an EMT and a Paramedic? taken about 4 years agoNot Quite. |
|
Are You a Leader in Your Department? taken about 4 years agoLeader in Training |
|
Fire Anatomy 101 taken about 4 years agoFire Hotshot |
grizz1962: Activity
January 25
July 05
July 01
.
June 30
firechiefunit2
almost 4 years ago
13050 comments
Myspace firefighter graphics
capt3406
about 4 years ago
698 comments
Nice to meet you William and thank you for the invite. Take care and be safe my friend.
FirefighterBBQ
about 4 years ago
3504 comments
William, I too was executive Sous Chef for a large resort for too many years. 30 people off the grill can be fun and challenging at the same time especially if you have a couple of different proteins working at the same time. IE working the hot and cold side of the grill. 1 thing I have learned over the years is you are basicly limited to how good your equipment is. I and friends are big eaters so more is always better. Rubs on steaks and ribs are a must. Usually salt pepper and Garlic either garlic powder or granulated garlic. I prefer the granulated.
I also do a rub which consists of Chili Powder, Brown Sugar, Cayene, Black pepper, Granulated Garlic and salt. Pretty much even parts of all but only 1/4 of the cayene pepper. Rub, grill and cook low and slow. You can still sauce it up at the end and that gives you "layers of flavors". I also like to tend the grill but not 'work' the grill. I have some "stainless rib racks" that hold the ribs vertical in stead of me always turning the ribs. This one thing will make a huge difference in the finished product.
I did not give exact amounts on the spices as they are expensive but being a sous from years gone by you will know. Finished rub will be sweet and salty at first taste and then you will pick up on the peppers. Try it out, see what you think and definately try it on steaks on the grill. -Matt-
Dark Chili Powder 1 part
Salt 1 part
Pepper 1 part
Brown sugar 1 part
Granulated garlic 1 part
Cayene Pepper 1/4 part
Ask for the Rib rack for fathers day ;-)
weaver1436
about 4 years ago
28662 comments
have safe memorial day weekend
weaver1436
about 4 years ago
28662 comments
any plans this weekend
Headset
about 4 years ago
27682 comments
Juast stopped by to say YOU SYOLE MY HEART Hope you have a great weekend Luv Ya TTYS ^.,.^ ^.,.^
weaver1436
about 4 years ago
28662 comments
how are things going
grizz1962
about 4 years ago
180 comments
GIDDY UP
jc_murphy_firedog
about 4 years ago
1942 comments
Yes i see your back . I did what i could to fix it . It's only one person that has a beef with her . I think they'll get the message soon.
jc_murphy_firedog
about 4 years ago
1942 comments
It's a beautiful day here too . The important thing is , are you feeling better.
jc_murphy_firedog
about 4 years ago
1942 comments
Sorry your feeling bad . Hope you get some relief soon. Get some sprite to sip on or something to keep fluids up.
Kimmee
about 4 years ago
6432 comments
firechiefunit2
about 4 years ago
13050 comments
thanks for the add and stay safe out there
firechiefunit2
about 4 years ago
13050 comments
Thanks for the add and stay safe!!
Account Removed
about 4 years ago
Thanks for the add!!! Stay safe out there and I hope you have a great week. take care and keep in touch.