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    Member since Aug 2007

    Chef #2484433

    From madison, Wisconsin

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    Saved Recipe Chili Colorado by E. Nigma

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    Friday, Mar 15, 2013 on

    Reviewed Tony Roma's Baby Back Ribs Copycat

    Tuesday, Nov 6, 2012 on

    I used to work at a Tony Roma's. Ribs were dunked in a large container of liquid smoke, drained, put in large pans, covered tightly with foil and baked at relatively low temp 300-325 for an hour. Then cooled and kept in walk-in til needed, grilled up and sauced at the end to create that nice char flavor. Very simple method, not exactly a Pit mast...

    Reviewed Creamy Corn and Spinach Enchiladas

    Saturday, Oct 27, 2012 on

    Like the basic recipe, made my own salsa verde instead of the bland canned stuff,and did a couple of beer can chickens on the smoker and it really helped boost the flavor"

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