Visit Archives for 2007 - 2004 News
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I work until beer o’clock. —
This is Mike’s recipe for some of the best potato salad we’ve ever had way too much of… and we have his Grandmammy’s drunken prowess to thank for it.
Now I’m from down in Louisiana. When you’re born on the bayou, your Momma don’t give you no suckling milk from her tit, she gives you BBQ sauce.
Just can’t get the taste you want from any store bought BBQ sauce? Give this stuff a try, it’s got heat and bite.
The fried ring is the best part of the onion.
We at The Belly swear that we were surfing one day and found this honest to God recipe on the net (so you know it must be real).
Here’s a pretty simple way to give a venison steak a Chinese overhaul.
First of all… shoot him now. DO NOT WAIT TILL YOU GET HOME!
Are you hankerin’ for some hog? Get on board with the latest health craze in the nation and dig in to some Groundhog. We rounded up three of the most popular Groundhog recipes on the web for your enjoyment… not your eatin’ enjoyment- your readin’ enjoyment.
Here’s a tasty swordfish dish that adds just enough heat to the recipe to get your buds all fired up… not every fish dish needs to be so light.
We’ve said it before… what could be better than shrimp. Oh yeah, cajun shrimp.
Pretty much any recipe that has beer in the title is OK with us. This is a pretty simple broiled or grilled shrimp recipe that is sure to please your need for appetizers with just the right amount of heat.
Is cost no object when you prepare a meal? Then sick your claws into stuffed Maine lobster.
A gourmet dish that’s fast and easy to make. Serves 4 people.
This recipe is easy to make and its impressive. Don’t let the shopping list scare you because you really can’t go wrong with pork… or tequila.
Barbecue Rum Ribs are three words that are as good separately as they are together. Check it out!