Okay, so I’ve been craving some good BBQ lately, and Famous Dave’s always hits the spot. But eating out all the time gets pricey, you know? So, I thought, why not try to make some of their stuff at home? I found a few “copycat” recipes online, and decided to give it a shot. Let me tell you how it went.
First, I wanted those delicious ribs. I found a recipe that looked promising and got to work. I started by frying some bacon in a big saucepan until it was nice and crispy. I took the bacon out and set it aside, leaving all that good bacon grease in the pan. Then I threw in some chopped onions and cooked them in the bacon grease over medium-high heat. I kept an eye on them, stirring occasionally, until they were caramelized and a deep golden brown. Gotta make sure they don’t burn! It smelled incredible, by the way.
Once the onions were perfect, I turned the heat down to medium-low. Then the recipe told me to deglaze the saucepan. But I just added the ingredient directly. It made a nice little sizzle, and I could tell it was going to add a lot of flavor.
After a few times, I have some feelings. It was close, like, really close, to the taste of the real thing. But here’s the kicker – it was way too salty! I mean, I like salt as much as the next guy, but this was overboard. So, next time, I’m definitely skipping some of the salt the recipe called for.
Here’s what I did exactly, based on what the recipe said and some guesses:
- Fry the bacon: Used a large saucepan, cooked it until it was crispy.
- Cook the onions: Used the leftover bacon grease, caramelized them until dark golden brown.
- Deglaze: Added some kind of liquid.
All in all, it was a fun experiment. The ribs were pretty darn good, even if they were a bit too salty. I’m definitely going to try this again, with some adjustments. And maybe next time, I’ll try to recreate their cornbread muffins. Those things are amazing!
So, there you have it. My adventure in trying to copy Famous Dave’s recipes. It was a bit of a learning curve, but hey, that’s half the fun, right? I’ll keep you guys posted on my future BBQ experiments. Until then, happy cooking!
