* Ask the butcher (or the grocery store meat department) to coarsely grind some chuck for you if you
don’t see anything labeled this way.
* This lets the steam escape so the popcorn doesn’t get soggy.
* Don’t tip the bottom half or you’ll lose all the briny oyster liquor!
* Yeah, these are crazy-big steaks and they’re incredible, but if you can’t get them easily, go ahead and
get four smaller bone-in rib-eyes; they’ll take a little less time to cook, but everything else will be the
same—including the killer flavor.
* In case there are any small holes.
* My publisher would like it if I mention here that there’s a great granola recipe in my first cookbook,
GUY FIERI FOOD, if you want to make your own.
* This recipe requires precision, so stick as close to 12 hours as possible.
* Make sure to scrape the bottom of the pan each time you stir to prevent sticking.
* This thickens the sauce.
* I hate doing dishes, so I do it right in the flat dish. If that’s not your gig and you don’t mind washing
an extra dish, whisk it in a large bowl and pour it into the flat dish.
* It’s pronounced Ay-bel-skee-ver.
* This prevents lumps from forming.
* This prevents lumps from forming.
* This lets the froth and foam caused by the blender to settle and leaves a glossy, smooth oil.
* The smaller pieces will coat and fill the gaps in the coating while the large pieces will give the crunchy
texture.
* The ice cream needs to be completely solid so it doesn’t melt when you fry it.
* Nah, I’m not gonna make you guess: We serve up this particular challenge at Guy’s Vegas Kitchen
and Bar (where it was born), Guy Fieri’s Chophouse in Atlantic City, Guy’s Baltimore Kitchen and Bar,
Guy’s Mt. Pocono Kitchen, and Guy Fieri’s American Kitchen and Bar: Cancun.
* Just as with pancakes, sometimes the first one will be patchy in color.
* These are called “supremes” in professional kitchens, and they are supremely fun to eat.