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Redfish on the Half Shell. Redfish we caught, filleted with skin on, lightly coated with rub and sweet & sour sauce and then grilled. Topped with shrimp we also caught, sautéed in lemon juice, lime juice, butter and Tony’s. Ca cest bon!!
I was at the store and knew the girls were going to be gone tonight, so picked up this really thick chuck eye for myself. It sure turned out awfully pretty reversed on the MAK and seared in cast iron on the Genesis side burner using a little tallow from the bucket of wagyu tallow I bought.
BFlynn ok, you got our curiosity up, never heard of doing roux in a crockpot, but if it tastes as good as it looks, I’ve gotta know how you did it. Instructions please!
Straight-forward Street Tacos: Skirt steak marinated in equal parts soy sauce, lime juice, and canola oil for four fours. Seared in cast iron until internal temp is 135-140ish, rested for five minutes, then cubed thin.)
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
In process of making Penne alla Vodka tonight. A friend gave us a pint of homemade tomato sauce and it was wonderful - but it wasn’t enough to feed 5 so I had to doctor up a few cans of tomato sauce before I combined the two. It turned out really good once everything was all combined and the vodka and sour cream was stirred in and reminded me how good alla vodka is! I didn’t get a plated photo, but did get this -
Since I was called out about something ‘too healthy’ by LA Pork Butt 🤣 I decided to add the Butterscotch pecan cheesecake I made for a friend get together.
Smoked between 250°/275°until IT stalled around 155° then braised in Wickers Original Marinade until IT hit 203°. Light sear for some char and then placed back in the braise to keep warm! DELICIOUS!
This is one of my favorite things to make. This was my xmas dinner. I worked as a cook at a Chicago style Deep Dish Pizza place while in school, 4 years. I have some idea of what to do and what to use. So, 6 in 1 crushed tomatoes, sweet Italian sausage, and a good dough. Lots of sliced cheese put down. San Marzano tomatoes
I hit up Google for some research and made my own based on the recipes I found. I started with a whole-wheat crust and topped it with a pound of mozzarella, a pound of cooked bacon, and mushrooms sauteed with sliced garlic. I made a sauce with a can of San Marzano tomatoes. I reduced all the juices from the can and tomatoes with some spices and red wine. I crushed the tomato meat with my hands and put it on the pizza uncooked. Then I put on the sauce. I had a few extra ounces of mozzarella left, so, not to waste, it went on top with some grated asiago and parsley. Having never tried Chicago deep-dish before, I have nothing to compare against my deep-dish.
I wasn't sure how much I could load into a pizza like this. Now I know it can pack a lot, next time more cheese toppings and sauce. Overall, a tasty experience!
mrteddyprincess -- I recall one of those Super Fan episodes where the guy was eating an order of pork chops with a side of bratwursts and they rolled a defibrillator out on one of those restaurant serving carts under a hood.
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