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**Buehler445** · 07-15-2015, 08:45 AM

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

**Easy 6** · 03-06-2021, 02:17 PM

My cooking repertoire is feeling stale, tired, and uninspired lately

So tonight is gonna be a big ol batch of bone in Buffalo wings from Papa Johns, and a box of Velveeta shells and cheese

SUCK IT

**Baby Lee** · 03-07-2021, 08:27 AM

It's time, again

scho63 · 03-07-2021, 09:01 AM

Quote:

Originally Posted by Baby Lee

It's time, again

We need more corned beef!

RunKC · 03-07-2021, 10:30 PM

So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients?

You can add 3 toppings to this hotdog. What are you adding? �� pic.twitter.com/9v8fRCau54
— Mikey Hutch ✨ (@HutchIyh) March 2, 2021

Pepe Silvia · 03-07-2021, 10:32 PM

I had an exceptional salisbury steak, mashed potato’s, and corn on the cob.

Pepe Silvia · 03-07-2021, 10:34 PM

Quote:

Originally Posted by Baby Lee

It's time, again

I make mine on St Pattys Day.

**Baby Lee** · 03-07-2021, 11:15 PM

Quote:

Originally Posted by RunKC

So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients?

You can add 3 toppings to this hotdog. What are you adding? �� pic.twitter.com/9v8fRCau54
— Mikey Hutch ✨ (@HutchIyh) March 2, 2021

I understand the nature of the question, but picking 3 toppings only is counter to the very idea of the hotdog.

Sometimes I want Chicago style, sometimes chili-cheese, sometimes kraut and stone ground, and that's the thing I like best about hot dogs.

But in the spirit of the post, if I was given one shot, one opportunity, to top my hot dog with exactly 3 things, hard to beat classic Kraft American slice, yellow mustard, and fresh diced onion.

**srvy** · 03-07-2021, 11:17 PM

Quote:

Originally Posted by RunKC

So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients?

You can add 3 toppings to this hotdog. What are you adding? �� pic.twitter.com/9v8fRCau54
— Mikey Hutch ✨ (@HutchIyh) March 2, 2021

A good hot mustard relish onion.

**srvy** · 03-07-2021, 11:20 PM

I might substitute the hot mustard for a mustard relish onion and extra sharp cheddar.

Sorry · 03-08-2021, 01:22 AM

Pice de Gallo/brown mustard/ ketchup

GloryDayz · 03-08-2021, 08:16 AM

Pressure cooker and broiled, less than an hour from pulling out of the refrigerator to eating. And MAN are they good.

**mlyonsd** · 03-08-2021, 09:02 AM

Quote:

Originally Posted by RunKC

So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients?

In this order.

Mustard
Chili
Onion

Sorce · 03-08-2021, 10:28 AM

We did this recipe on Friday. By the time I thought I should get a picture my hands were covered in sauce from peeling shrimp.

https://spicysouthernkitchen.com/wprm_print/19005

They were really good definitely serve with french bread to mop up the sauce.

**Easy 6** · 03-13-2021, 03:04 PM

Dirt simple but delicious tonight

Beer brats on the grill with grilled onion and Guldens spicy brown mustard

Bush's brown sugar baked beans, and a salad with cucumber and tomato

Mennonite · 03-13-2021, 03:36 PM

Question: I'm experimenting with a slow cooker pot roast. Now I don't like finding a bunch of funky connective tissue and shit in my roast so I've been using a lean London Broil/Top Round. To get a good tasting gravy with a decent thickness and flavor I've had to toss in a pack of dry gravy mix. My results:

How can I eliminate the need for the brown gravy mix? I've tried "Better Than Bouillon" and it adds a lot of the flavor that I'm looking for but it still has too much sodium.

Do I have to use a fattier cut of meat? If so, is there any way to avoid having to pick through the remaining fat and gunk after I'm finished cooking?

Goals:

1) a great tasting gravy with a sodium content low enough that every slug within a 50 mile radius doesn't immediately shrivel into non-existence.

or

2) A cut of meat that doesn't remind you of that scene in The Great Outdoors where John Candy has to eat a plate full of gristle and fat.

07-15-2015, 08:45 AM
Buehler445 Supporter Buehler445's Avatar Join Date: Apr 2007 Location: Scott City KS	Fire Me Boy! What's For Dinner? Thread Since the other one got too big, let's keep the food truck rolling. Whacha got? Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
Posts: 56,916

03-06-2021, 02:17 PM	#16156
Easy 6 pie is never free Easy 6's Avatar Join Date: Sep 2006 Location: the drivers seat	My cooking repertoire is feeling stale, tired, and uninspired lately So tonight is gonna be a big ol batch of bone in Buffalo wings from Papa Johns, and a box of Velveeta shells and cheese SUCK IT
Posts: 91,958	1 0

03-07-2021, 08:27 AM	#16157
Baby Lee Supporter Join Date: Aug 2000	It's time, again Attached Thumbnails
Posts: 95,642

03-07-2021, 10:30 PM	#16159
RunKC Andy Reid Supporter RunKC's Avatar Join Date: Apr 2012	So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients? You can add 3 toppings to this hotdog. What are you adding? �� pic.twitter.com/9v8fRCau54 — Mikey Hutch ✨ (@HutchIyh) March 2, 2021
Posts: 46,298

03-07-2021, 10:32 PM	#16160
Pepe Silvia MVP Pepe Silvia's Avatar Join Date: Oct 2012	I had an exceptional salisbury steak, mashed potato’s, and corn on the cob.
Posts: 16,631

03-07-2021, 11:20 PM	#16164
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	I might substitute the hot mustard for a mustard relish onion and extra sharp cheddar.
Posts: 24,519

03-08-2021, 01:22 AM	#16165
Sorry Banned Join Date: Dec 2018	Pice de Gallo/brown mustard/ ketchup
Posts: 1,605

03-08-2021, 08:16 AM	#16166
GloryDayz (Sir/Yes Sir/Aye Aye Sir) GloryDayz's Avatar Join Date: Oct 2009 Location: Diving	Pressure cooker and broiled, less than an hour from pulling out of the refrigerator to eating. And MAN are they good.
Posts: 115,751	2 0

03-08-2021, 10:28 AM	#16168
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO	We did this recipe on Friday. By the time I thought I should get a picture my hands were covered in sauce from peeling shrimp. https://spicysouthernkitchen.com/wprm_print/19005 They were really good definitely serve with french bread to mop up the sauce.
Posts: 2,446	1 0

03-13-2021, 03:04 PM	#16169
Easy 6 pie is never free Easy 6's Avatar Join Date: Sep 2006 Location: the drivers seat	Dirt simple but delicious tonight Beer brats on the grill with grilled onion and Guldens spicy brown mustard Bush's brown sugar baked beans, and a salad with cucumber and tomato
Posts: 91,958

03-13-2021, 03:36 PM	#16170
Mennonite Veteran Join Date: Jun 2014	Question: I'm experimenting with a slow cooker pot roast. Now I don't like finding a bunch of funky connective tissue and shit in my roast so I've been using a lean London Broil/Top Round. To get a good tasting gravy with a decent thickness and flavor I've had to toss in a pack of dry gravy mix. My results: How can I eliminate the need for the brown gravy mix? I've tried "Better Than Bouillon" and it adds a lot of the flavor that I'm looking for but it still has too much sodium. Do I have to use a fattier cut of meat? If so, is there any way to avoid having to pick through the remaining fat and gunk after I'm finished cooking? Goals: 1) a great tasting gravy with a sodium content low enough that every slug within a 50 mile radius doesn't immediately shrivel into non-existence. or 2) A cut of meat that doesn't remind you of that scene in The Great Outdoors where John Candy has to eat a plate full of gristle and fat.
Posts: 3,378