March 10th, 2010 / Author: admin
- OVERSIZED BAKED POTATO STUFFED W/ BBQ PORK & CHEDDAR CHEESE $5.99
- POT ROAST OVER MASHED POTATOES (11 am – 4pm) $6.99
- CHICKEN FLORENTINE SANDWICH CHICKEN TOPPED WITH SPINACH & MOZZARELLA CHEESE $6.50
- CHILI BURGER 8 OZ BLACK ANGUS BURGER TOPPED W/ CHILI & CHEDDAR CHEESE $6.99
- FRIED PORK WRAP PULLED PORK & CHEDDAR CHEESE DEEP FRIED IN A WRAP $6.50
VEGETABLE - CREAMED SPINACH
March 9th, 2010 / Author: admin
- PEPPER JACK CHICKEN SANDWICH GRILLED CHICKEN TOPPED WITH GRILLED TOMATOES AND A PEPPER JACK CREAM SAUCE $6.50
- BLACK & BLEU BURGER 8 OZ BLACK ANGUS BURGER W/ CAJUN SPICES & BLEU CHEESE $6.99
- SMOKED KIELBASA SANDWICH $6.50
- BUFFALO PULLED PORK SANDWICH W/ BLEU CHEESE $6.50
- BLACKENED CHICKEN QUESADILLA Blackened Chicken with Sautéed Onions, Bacon, Corn, Tomato, and Cheddar Cheese $6.25
VEGETABLE – GREEN BEANS
March 8th, 2010 / Author: admin
Spring will be here before you know it.
So don’t wait too long to reserve a date for your special event.
Graduations, Birthdays, Anniversary, Company Picnic, etc.
Whatever the occasion is, we can help you. We have packages to fit all your needs.
Call 1-866-901-DUDE(3833)
March 5th, 2010 / Author: admin
Today we have some veggie and fish specials for lent.
- CHICKEN BACON RANCH WRAP GRILLED CHICKEN W/ BACON, LETTUCE, TOMATO & RANCH DRESSING $6.50
- BBQ PORK SANDWICH W/ CHEDDAR CHEESE & ONIONS $6.50
- ALL YOU CAN EAT CATFISH (BLACKENED OR FRIED) W/HUSH PUPPIES & 2 SIDES (DINE-IN ONLY) $9.99
- GRILLED VEGGIE WRAP $6.50
- CITRUS GLAZED TILAPIA $7.99
VEGETABLE - GLAZED CARROTS
March 4th, 2010 / Author: admin
- BRISKET SANDWICH W/ ROASTED PEPPERS & MOZZARELLA CHEESE $6.50
- HALF RACK OF RIBS W/FRIES & COLE SLAW $7.99 (11AM-4PM)
- BUFFALO PULLED PORK SANDWICH W/ BLEU CHEESE $6.50
- BLACK & BLEU BURGER 8 OZ ANGUS BURGER W/ CAJUN SPICES & BLEU CHEESE $6.99
- CHICKEN CAESAR WRAP GRILLED CHICKEN W/ PARMESAN CHEESE AND CAESAR DERSSING IN A WRAP $6.50
VEGETABLE - PEAS
March 3rd, 2010 / Author: admin
- BRISKET SANDWICH W/ SAUTEED MUSHROOMS & SWISS CHEESE $6.50
- SOUP & SANDWICH ANY SANDWICH WITH CHOICE OF SOUP (POTATO, CREAM OF MUSHROOM OR SPICY CHICKEN AND RICE) $6.50 (COMPLETE-CHIPS AND PICKLE EXTRA)
- CHICKEN FLORENTINE SANDWICH GRILLED CHICKEN TOPPED WITH SPINACH & MOZZARELLA CHEESE $6.50
- CAROLINA PORK & SLAW SANDWICH PORK TOPPED W/COLE SLAW & SWEET VINEGAR BBQ SAUCE $6.50
- CHILI BURGER 8 OZ ANGUS BURGER TOPPED W/ CHILI & CHEDDAR CHEESE $6.99
VEGETABLE – CREAMED SPINACH
March 2nd, 2010 / Author: admin
March 2nd, 2010 / Author: admin
- THE “MESSY”BURGER – 8 OZ ANGUS BURGER TOPPED W/ BACON, SAUTEED MUSHROOMS, CARAMELIZED ONIONS, MAYO AND YOUR CHOICE OF CHEESE $6.99
- CHICKEN CREOLE OVER RICE $6.50
- CHILI IN A TASTY BREAD BOWL $5.99
- BUFFALO CHICKEN SALAD WRAP W/BLEU CHEESE $6.50
- BUFFALO SHRIMP W/ FRIES & COLESLAW $6.99
VEGETABLE - GREEN BEANS
February 26th, 2010 / Author: admin
Another snow storm is attacking us, but this one is not too bad. Come on out and enjoy today’s specials:
- ALL YOU CAN EAT CATFISH (BLACKENED OR FRIED) W/HUSH PUPPIES & 2 SIDES $9.99 (DINE-IN ONLY)
- BUFFALO PULLED PORK SANDWICH W/ BLEU CHEESE $6.50
- FRIED BRISKET WRAP BRISKET W/ CHEDDAR CHEESE DEEP FRIED IN A WRAP $6.50
- CHICKEN QUESADILLA $6.25
- GRILLED MAHI W/RICE & STEAMED VEGETABLES $7.99
Today’s vegetable is Brussel Sprouts.
February 23rd, 2010 / Author: admin
Stove top smokers like the one pictured have been gaining popularity due to their use on shows like Iron Chef America. They are very effective and easy to use, but you don’t necessarily have to spend money on a device with only one function.
Here’s how to make one yourself with items you probably already own:
- Select a pan.
Stove-top smokers can be made from nearly any type of kitchen pan and don’t require an expensive or high-quality purchase. But keep in mind that the pan you choose may become charred during the smoking process, so you’ll probably want to line it with tin foil. Dutch Ovens, Broiler pans, deep metal baking pans and roasting pans work best, but you can choose nearly any pan that fits your needs. Tight-fitting, metal lids are preferable, but not necessary.
- Insert a food rack.
The smoking process requires that the food be suspended above the heat source and wood chips, which will necessitate the addition of a food rack. If your broiler or roasting pan came with a rack, this is an easy solution. If not, a metal baking or cooling rack can be used as well. Select one that fits easily inside your pan and will raise the food an inch or two above the bottom of the pan. If you’re using an aluminum pan, metal skewers can be pushed through the sides to create a rack for your food. A second aluminum pan with holes in the bottom also can be placed inside the first pan for the same effect.
- Cover the smoker.
If your pan came with a lid, it can be used as a top for your smoker. Your smoker pan also can be covered with tin foil, which can be thrown away when you’re finished. Other possible choices are aluminum pizza pans or a metal cookie sheet.
- Set up the smoker.
To use the smoker, place a few ounces of well-soaked wood chips or sawdust in the bottom of the pan. Cover the pan and place it over a stove-top burner set to low heat. Allow 10-15 minutes for the pan to get good and smokey. Place the metal rack in the pan and lay your food evenly on the rack. Avoid removing the lid during the cooking process because this will cause the loss of smoke and heat.
Tips
- Don’t be alarmed if your smoke detectors go off; run your exhaust fan to curtail this.
- Don’t forget to wet the wood so that it smokes instead of just burning up.
- Smoking in small batches like this allows for an inexpensive way to experiment with different wood flavors.
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