What to do with home made sourdough bread on the morning of our 45th wedding anniversary? 
Her style:
His style:
Her style:
His style:
-
-
Congratulations! A delicious way to start your 46th year.Comment
-
Brisket hit 200 inside temp and toasted our dear departed Mr Bones
Rest in PeaceAttached FilesComment
-
-
Well, I didn’t actually cook these, but how can I not show off free wings on the club level at Gator Baseball?Comment
-
Two Chicago Thin Crusts with a No Rise Cracker Style Crunchy Crust.
Pizza #1: No Tomato Sauce, instead a Roasted Garlic and Olive Oil Paste, Artichoke Hearts, Mushrooms and shaved Red Onions on Top.
Pizza #2 With Tomato Sauce, Sausage, Mushrooms, Shaved Res onions on Top.
The crusts are similar to a St. Louis Style Crust, but I make the pizzas in a Chicago fashion.
Comment
-
troymeister thanks for the education. Being in New England all I knew was Pizzeria Uno Deep Dish. Never really a fan. -
troymeister you are spot on…. I do a mean deep dish myself at home, so I am able to scratch that itch when it hits.
RichieB you are spot on as well. If I am going to get deep dish in Chicago, it will be Lou Malnati’s or Geno’s. -
SheilaAnn I make my own deep dish too. I think I do a better job than they do. I have been studying many styles of Pizza, Italian Beefs, Italian Sausages and Hot Dogs since I was about old enough to eat. Lol
-
-
Final product, may not be perfect but it’s damn close
Served with beanz, homemade pasta and potato salads
Ka-boomAttached FilesComment
-
-
In honor of Bonsey, I did some st Louis ribs with kc style BBQ glaze. As many know I don't really like these, I much prefer baby backs. Anyway I ran to the store and grabbed these with barely enough time to cook em. No time for a dry rub brine or anything. Also sprinkled with some fresh chives for no other reason than that plant refuses to die. We thought it was gone a week ago and planned on replacing it. It had just enough to harvest today and it felt fitting for some reason or another.
Oh, did I mention I literally had just enough pellets to finish this cook? Thought I had more but garage stockpile was empty... just enough, just right.
ribs consumed, toast made to Mr Bones, and that's a wrap for the night.Last edited by ItsAllGoneToTheDogs; February 27, 2022, 07:27 AM.Comment
-
To be honest I didn't read the label real close last night when I took this out of the freezer. Looked like a package of our boneless chops. Today when it was thawed enough to open the package I realized it was actually a pork tenderloin. Went on the infrared after 10 hours of dry brine and a coating of MMD. I don't plate things nearly as pretty as many of you, but here's dinner.
Comment
-
A ribeye and a strip steak, both with a little blackening spice to go with regular application of slat and pepper. They're both about 3/4", so went with a straight hot sear on the Weber over a SnS full of lump.
The plated pic isn't so beautiful, but the roast taters and the tomato and feta salad really hit the spot.
Comment
-
tbob4 Thanks! My wife cringes when I post food on those plates.... -
Caffeine88 Your photo skills are just fine. Really. Very nice. I love the balance and colors. The steak looks so much more interesting, appetizing, when plated like you have done. Keep it up.
-
-
Did a pork tenderloin on PBJ. Dry Brined and Memphis Dust. Half went to neighbor. They as I did say it was success. I sided with a bit of Red Chili and Baguette.
Comment
-
Burger Night....But Never Ordinary....
Comment
-
At long last: porkstrami. 190 sounded good for slicing but it shredded. That’s ok I’m breaking tradition anyway and these Reubens were unrealAttached FilesComment
-
-
Cast Iron Chicago-Style Deep Pizza!
Cooked in the smoker at 450 for about 35 min!Attached FilesComment
-
SheilaAnn Get you a slice! That’s a 12†cast iron pan!
-
Comment