1st welcome from Western Massachusetts. 2nd great cook. Please pay the $24 to become a member and keep posting.
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Totinos Combo with extra peppi's and red pepper flakes.
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But did you cook it on the grill - THAT is the question. I want to see an action shot of that frozen pizza with some flames shooting up around it.
I'll confess to eating a lot of cheap Totino's pizza back in the day. I still love their thin and crispy crust. I actually grilled a couple of Jack's and Tombstone frozen pizzas on my Genesis. It yielded a crispier crust than the indoor electric oven for sure.
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Too bad we can’t post a pic as a "comment"
Richard Chrz I just wanted to show you up because I had a basil garnish.
JK….. the things y’all post only push me to do better. Richard posted a great looking pasta dish, while my sauce was simmering. It was a perfect storm.
truly, the only difference is mushrooms. We love mushrooms in our sauce.Last edited by SheilaAnn; August 9, 2021, 11:51 PM.Comment
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Iberico Pork Chops, roasted potatoes, and garden squash cooked on the Grid Iron
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Simple, beautiful. How did you do your pork chops, Old Glory ? -
Dr. Pepper Chops were rubbed with Malcolm Reed's AP Rub (Salt, Pepper, Garlic). Reverse seared at 250 in my pellet cooker until 130-135 internal. Cranked up the searing station in the Pellet Grill and seared them on grill grates.
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Souse vide chicken breast, seared over a Grill Grate. Heavily coated with Simon and Garfunkel.Comment
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You can try!Originally posted by Eric2662 View PostSouse vide chicken breast, seared over a Grill Grate. Heavily coated with Simon and Garfunkel.
I scrub them so hard the metal nearly falls off. haha
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We had some brisket tacos last night. These are tough to beat. I also grilled up some mexican street corn as well. This was a great summer meal and one of my favorites. Brisket, radish, cheese, homemade creme, cilantro, onion and corn torts......and good friends. (I cant get the close up pic of my tacos to load, of course, but it looooooked so good)
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Tamagoyaki with cheese and avocado.
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Still out of town, but doing what I love. Recipe from Plating's and Pairings.
Mix as per their recipe
Add 1 inch chops
ready for the oven.
Ready for a plate.
Good Eats, everybody have an awesome day
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I've been wanting to work my way through some of the Rancho Gordo salad recipes. If tonight's first try is an indicator, this is going to be a wonderful adventure. I present to you Arugula, Fennel, Garbanzo and Shrimp Salad. I grilled the shrimp with Hank's KC Royale and chilled before putting in the salad. The recipe called for a 4:1 ratio of arugula to garbanzos. I went with closer to 1:1. Those Rancho Gordo garbanzos are just so good. They do need to cook a long time, though.
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I’m having tuna from a third world country, cooked on an American Gourmet grill made in China, plated on a Solo paper plate made in America! The plates made the dish!
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FireMan Ah yes, the knife. Nothin’ gets past those peepers! Ya see, a true fisherman does not travel without his trusty filet knife even when going to catch and release country. That knife is a Sanelli filet knife made be the Italians, they know knives! Ya see. we are currently hiding out in a vacation rental in the Estonian mountains, and if ya ever rented a vacation home, ya know if ya don’t bring yer favorite utensils, ya go right back to the stone ages. And there’s "filet & release"Last edited by smokenoob; August 11, 2021, 09:28 AM. -
Panhead John Well I’m truly sorry to take the food from you Bangladesian mouths but ya see this was out of my control. It seems, up here in the Estonian mountains, your brand of paper plate is unknown to the locals. My suggestion is get your marketing team off their butts until they achieve 100% TAM (they know what that means). In the meantime, have your folks send me a one year supply of your favorite design paper plate. Address it to: Smokenoob, Estonia
They know how to find me.
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Vortex wings tonight. They got a coating of a teriyaki based sauce for the last 10 minutes. Sides were gold potatoes with sauted onions and garlic, and Brussels sprouts. My wife kept sayin' how great the wings were -Win!
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I had planned to do Vortex chicken thighs tonight but the weather today hasn’t been great for outdoor cooking. Super hot and humid with storms all around the area.
So plan B was a Chicago style deep dish pizza from Lou Malnati’s. A Windy City institution. The Chicago folks here know what I mean. Nothing like a Lou’s.
"Upside down" pizza with slices of mozzarella cheese on the bottom followed by a full coverage layer of sausage. Then pepperoni, black olives, and onions topped by a very chunky tomato marinara. All encased in a butter crust. Oh my.
Hey I know this is a bbq forum. But when you can’t do that, well as I said, plan B. Yum.
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During the height of the first lock downs last year. I was laid off and for some extra cash, delivered pizzas for Lou's 3 nights a week. Not only is their Pizza Awesome, the Lou Malnati's organization is a class act. They take care of their people very well, even drivers. I no longer work there but I made some great friends there and love the food. Nothing but respect for the Malnati Organization.
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