gretchenohar@hotmail
DIS Veteran
- Joined
- Oct 20, 2007
Oh man - those noodles look GOOD! Thanks!
I can look around but I've got next to nothing from DCA.
at crystal palace in 2011, we had chocolate mickey waffles. they were just like the usual mickey waffles, but they were chocolate/cocoa flavored (and consequently the waffle was dark chocolate brown). still the best waffle i've ever eaten. when i went back last year, they didn't have them anymore. CM said they were discontinued.
anyone?
I used to be a member here under the name of GoofyMama, I'm looking for Angela S.
Please contact me, Thanks Kelly
Just had amazing ribs at HDDR last week (also killer ribs at POFQ)! Does anyone know if they are the same as :
Pork Sparerib BBQ Rub page 210
Disney’s Fort Wilderness Resort & Campground
14 Oz Granulated sugar 1 Tbs Cinnamon
1 Cup Granulated onion 1 ½ Tbs Cayenne Pepper
1 ½ Tbs Celery Salt 1 Tbs Dry Mustard
2 Tbs Granulated Garlic 1 Tbs Ground Ginger
½ Cup Salt 2 Tbs Cumin
2 Cups Paprika 3 Tbs Thyme
1/3 Cup Chili Powder ½ Cup Marjoram Leaves
1/3 Cup Black Pepper
If YES, do you know what the sauce is? It was perfect not too sweet, not too tart.
Than you kindly!
this is the one I have and have used at home, got it years ago...
yield: 3 ½ cupsenough to season 8 racks of ribs
Ingredients:
3 ¼ cups sugar
1 cup paprika
¼ cup salt
½ cup onion powder
2 ½ tablespoons chili powder
2 ½ tablespoons black pepper
1 ½ tablespoons ground ginger
1 ½ tablespoons dried thyme
tablespoon garlic powder
1 tablespoon cumin powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
¾ teaspoon celery salt
Mix all ingredients together well. .
Store in an airtight container.
Keeps well for 6 weeks
We just used our favorite sauce for them, but this is the sauce from the Whispering Canyon Cafe if you want to give it a try.
Whispering Canyon- Spicy BBQ Sauce
Yield: 1 Quart
¼ cup Water
1 cup Cider Vinegar
20 oz. Ketchup
4 oz. Sugar, granulated
1 Tsp. Celery salt
2 Tsp. Salt
1 Tsp. Garlic, granulated
1 Tsp. Onion, granulated
½ Chili Powder
¼ Tsp. Cayenne Pepper
1 Tsp. Black Pepper
½ oz. Worcestershire Sauce
1. Combine all ingredients in a 2 quart sauce pot.
2. Bring to a boil, reduce heat and let simmer ½ hour.
3. Refrigerate left overs.
Looking for an opinion.... would that rub work on steak or Flank Steak for the BBQ?.... or would it be too strong?
Thanks...
---Paul in Southern NJ
You could give it a try, but I use the rub from the Liberty Tree Tavern
Yield - serves 6
Ingredients:
4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried
Method:
Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance.
Thanks Greeneyes!!! I made the ribs yesterday and I am cracking up because I used a dry rub but not even the one I posted and I am sure it said Fort Wilderness dry rub!! I am going to use the rub and the sauce you shared next time! (got a load of ribs on sale this week!) The ribs were a big hit along with HDDR cornbread and the Ooey Gooey Toffee cake which was extraordinary.this is the one I have and have used at home, got it years ago...
yield: 3 ½ cupsenough to season 8 racks of ribs
Ingredients:
3 ¼ cups sugar
1 cup paprika
¼ cup salt
½ cup onion powder
2 ½ tablespoons chili powder
2 ½ tablespoons black pepper
1 ½ tablespoons ground ginger
1 ½ tablespoons dried thyme
tablespoon garlic powder
1 tablespoon cumin powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
¾ teaspoon celery salt
Mix all ingredients together well. .
Store in an airtight container.
Keeps well for 6 weeks
We just used our favorite sauce for them, but this is the sauce from the Whispering Canyon Cafe if you want to give it a try.
Whispering Canyon- Spicy BBQ Sauce
Yield: 1 Quart
¼ cup Water
1 cup Cider Vinegar
20 oz. Ketchup
4 oz. Sugar, granulated
1 Tsp. Celery salt
2 Tsp. Salt
1 Tsp. Garlic, granulated
1 Tsp. Onion, granulated
½ Chili Powder
¼ Tsp. Cayenne Pepper
1 Tsp. Black Pepper
½ oz. Worcestershire Sauce
1. Combine all ingredients in a 2 quart sauce pot.
2. Bring to a boil, reduce heat and let simmer ½ hour.
3. Refrigerate left overs.
Pioneer Hall Sangria
Pioneer Hall
Fort Wilderness Campground resort
4 qts water, chilled
4 qts Inglebrook burgundy, chilled
3 cups sangria mix, chilled
Ice
Combine water, wine and sangria mix. Serve over ice.
That would be awesome!
You are obviously very skilled in the kitchen, so if you post a recipe that you are happy with, Im sure we will like it too! Id be happy to try anything you post and let you know how close it is to the DCA one.
The chicken is actually optional DCA has it, but we would be just as happy without it. Its the sauce we would like to recreate.
Jeri
Tropical Wilds- they look beautiful!!! I am game for anything served at the Biergarten
Thanks Greeneyes!!! I made the ribs yesterday and I am cracking up because I used a dry rub but not even the one I posted and I am sure it said Fort Wilderness dry rub!! I am going to use the rub and the sauce you shared next time! (got a load of ribs on sale this week!) The ribs were a big hit along with HDDR cornbread and the Ooey Gooey Toffee cake which was extraordinary.
Thank you all!