Think you know a lot about steak? I'm sure most meatatarians out there believe they know everything there is to know about meat. Well it's time to put your sirloin where your mouth is! MMMMM...sirloin. Sorry got distracted.

Anyway, our friends at Recipe Star came up with a little quiz to test your knowledge of all things steak.

Don't worry, it's not like you'll become a vegetarian if you score low. Or will you? (insert evil laugh here)

GOOD LUCK!

Click here to take the quiz.

So it's the dead of winter and you don't even want to think about standing outside in the blistering cold next to your grill. I personally would call you a wimp, but to each his own. Here's how you can make a delicious pulled chicken without even using a roasting pan or making the trek through the cold to get a whole bird. This recipe is 100% rummaging influenced. That means it uses things you should have in your freezer and in your cupboards during the cold months for just such and occasion. We'll be using some of my favorite "chefs hate this crap" kitchen staples.

4 large frozen boneless skinless chicken breast fillets
2 cups chicken bouillon (2 cubes plus water)
1/4 cup olive oil
1/4 cup minced dehydrated onions (more or less to taste)
1 tbsp dried parsley
1 tbsp soy sauce
1 tbsp worchestorshire sauce
1/2 tbsp kosher salt
1/2 tsp garlic powder (more or less to taste)
1 tsp ground pepper
1 cup barbecue sauce (optional)

Defrost the chicken breasts. Cut the chicken into strips. You can do this after the initial cooking if you just hate touching raw chicken (again, you're a wimp).

In a large pan, dissolve the bouillon cubes in about 3 cups of boiling water. It will be reduced while the cubes dissolve.

Add the chicken and all remaining ingredients except for the olive oil. Reduce to a simmer and cook for about 20 minutes until the chicken is cooked through.

Heat a skillet or wok and add the olive oil. Remove the chicken from the stock and put it in the oil. Leave the stock in the original pot. Cook the chicken until well browned on one side. Turn the chicken and brown the other side.

Place the chicken back into the bouillon stock and simmer until the chicken begins to fall apart (approximately 30 to 45 minutes).

Remove the chicken and shred it with two forks or whatever turns you on. Now you can mix this with some of your favorite barbecue sauce and make a kick-ass sandwich (I personally enjoy Sweet Baby Ray's), or you can serve it as is with some mashed potatoes and your favorite frozen vegetable (so you don't die, of course... the only reason to eat your veggies).

Now start digging in your freezer!

OFFICIAL DISCLAIMER: We here at CAD do not condone nor do we advocate the consumption of human flesh in any way, shape, or form. Unless, of course, you are a zombie. Zombies are free to eat whom ever they can catch.

I was talking to my sister-in-law the other day and she told me about very interesting article she had read. Apparently, according to said article, human flesh is very easy for other humans to digest. It seems the closer any meat is to the carnivore that is consuming it, the easier it is to digest. Now, I tried to find the article, but I had no luck. Nor could I find any facts to back the claim up. In any case, I think I'll keep my meat consumption to the NON-HUMAN kind. Unless, of course, I become a zombie...then I'M EATIN' EVERYBODY!
Just for fun, here's a little test to see just what you might taste like if someone decided to start gnawing on you. In case you're wondering, I'd taste like roast chicken!

Bon Appetit!

Can't get those dirty socks clean? Got disgusting blood stains all over your kitchen appliances? Never fear! Zombie Clean will take care of all your stubborn stains! Well... sort of.

Watch Zombie Clean now!

Everyone that knows me definitely knows that I LOVES ME SOME WINGS!!

I've been working on this recipe for awhile and I think I finally got it right. So try it out and let me know what you think. ENJOY!

1 1/2 cup Frank's Original hot sauce
1 1/2 tbsp Pico de Gallo Hot Mexican fruit salad seasoning
1/2 tbsp Cayenne pepper
3/4 tbsp Garlic Powder
1/4 cup Honey
2 tbsp Brown Sugar
3 lbs. Chicken Wings (I prefer drummies, but use what you like)

Combine everything but the wings in a large bowl and whisk together. Put the wings into 2 freezer bags. Cover with sauce and refrigerate overnight. Make sure to reserve a little of the sauce for dipping later.

Click Read More for the rest of the recipe.