A "before" photo? Pretty sure I would destroy my nice outfit in that situation🤣.
-
-
Draznnl I cannot tell you how many shirts or shorts I pull out of the closet that have permanent grease spots on them from me wearing them while manning the grill. I've finally wised up and if its a nice shirt, grab an apron one of my daughters got me a few years ago when I was cooking for her engagement party. It says "Father of the Bride", but hey - it keeps the grease off my clothes!Last edited by jfmorris; June 7, 2022, 03:17 PM.
-
Picanha, why all the hype?
Found a two-pack at Costco. Trimmed one roast and sliced it into 1" steaks. One roast was just under two pounds. It got a sprinkle of kosher salt 3 hours before a dash of pepper, garlic, and brushing with tallow, rendered from the fat.
It hit the fire indirectly at 8:10 pm. At 8: 45, with an IT of 119º, another brush of tallow and I moved over the flames for a sear.
We ate it with corn, asparagus, pineapple, chimichurri, and yellow rice.
IT WAS AN AMAZING PIECE OF BEEF... WOW!
Comment
-
Pizza Hut last night, today, Yoder Chicken
Comment
-
Chili Lime Garlic Wings following Sam The Cooking Guy's recipe from last week. Cooked on the Weber performer with slow n sear. I've come to find out lump charcoal works best for getting the skin nice and crispy.
Attached FilesComment
-
-
My staff came for a retreat at the house today:
Lemon and Olive Chicken Warm Potato Salad with Lemon and Mint
Sauteed Asparagus and Peas
Oatmeal Molasses Bread
Rhubarb Sour Cream Cake
One of the folks texted me about half an hour after they got home and said they hadn't stopped talking about it, so I thought you might want to see it.
Comment
-
hoovarmin luckily I had most things on-hand, except the chicken, lemons, and snap peas...or stolen/gifted from the neighbors gardens!
-
Well, this is the first time I ever did a recipe from an Instagram/Tiktok post, lol. A few days ago, Malcom Reed posted a very simple recipe for country-style ribs: smoke seasoned ribs (actually pork butt slices, of course) at 275 F for 90 minutes, then transfer to a foil pan and pour in some BBQ sauce and cover for another 60 minutes. Done.
These turned out really, really good! Easily fall-off the bone tender and the meat was starting to disintegrate. Amazing what a little braising can do.
It isn't the fastest cook, but it requires very little effort, which was good for tonight as I was busy with stuff at the University (also why no cooking photos).
Comment
-
I used a yakitori sauce to marinate these chicken thighs and that Japanese BBQ sauce to glaze them. I wanted to do miso butter corn again but was out of miso so I used doenjang but I couldn't get it to mix very well with the butter. Maybe the doenjang was old? The flavors were good though but not as good as the miso I've used in the past. The squash was finished with dark soy sauce, Marin, and shà oxīng. I had that cucumber salad left over from my last post.
Comment
-
Tried a recipe out of The Wok book by Kenji. Wanted to use some basil from the garden, so went with Chicken, Basil, Chile and Fish Sauce. It called for jasmine rice, but I wanted to give these black Pad Thai noodles a try.
enjoyed this, had a good flavor with the sweet from sugar and the spice from the chile flake and crushed Szechuan Chile I used, as well as a few jalapeños from the garden. He also suggested to serve sliced cucumbers (store bought) - and after the amount of chile I used, glad I had those with it!
Comment
-
DTro - no, no flavor to them. I didn’t look at the ingredient list either to see what was used to make them black, but they are Lotus Food brand. I’ve tried a number of the Lotus brand noodles and have enjoyed all of them. Edit - it’s just black rice, or forbidden black rice
Last edited by barelfly; June 8, 2022, 11:55 AM.
-
-
Chicken bits n parts..
Comment
-
Yessire.. it needs to be tested.. so I know it's up to standards.. holehogg
-
Beef tenderloin tail, baby Yukon gold potatoes and fried green tomatoes with Cajun seasoned aioli! Leftover beef tonight
Comment
-
Been a little while since I’ve been in here, super busy with work sadly. Smoked country pork ribs then finished in oven, roasted baby potatoes, and green beans and bacon. Always a win when the kid goes back for seconds!
Comment
-
Every June 8 I cook Anthony Bourdain’s lemon thyme roast chicken and pommes Anna as a tribute. The chicken’s cavity is stuffed with thyme and lemon. The skin is just salt and pepper. The pommes Anna are yellow potatoes sliced thin with a mandolin in a CI pan one layer, butter, salt, pepper, repeat up to the top. DeliciousAttached FilesComment
-
Comment