Local supermarket had CAB ribeyes and rib roasts on sale before Christmas. I bought a whole 7 rib rack in cryovac for about $190. Saved over $80. Cut off 2 sets of 2 bones and reverse sear grilled them on my Weber 22 w/SnS. NYE dinner. 
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Easy Dinner tonight. Pan seared Salmon, Broccoli, Homemade Noodles, and a Corn Bread Muffin. This is my first try at the Pasta Noodles and it was ok. I will be making a couple adjustments next time. Cold, snowy, and rainy in Minnesota so I chose to cook inside tonight.Comment
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Lil pork belly
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Smoked these ribeyes and New York on my new GMG Ledge at 150 for an hour and then bumped it up to 225 followed by a sear in some beef tallow in the cast iron. Yum.Attached FilesComment
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Reverse seared ribeye done on the 18" Weber and finished in cast iron and some Rally's fries from a bag.
Sometimes you just need meat & taters.
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Who would have thought that a razor blade on a stick would cause me such frustration?
I am lucky this post doesn’t follow Richard Chrz . But for me, this is progress in my bread baking odyssey.Comment
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NumbWhistle Thanks. I’ve been baking for years and, for the most part, turn out above average loaves in terms of flavor, crust and crumb. I know the scoring is just presentation worthy but I like a challenge and this has always been my weak point in baking bread. Plus, this allows me to explore the creative side of baking in addition to the scientific side. -
Bogy LOL! As I mentioned above, baking for years and doing my best is the way I have rolled. Scoring is just the next step in my bread baking evolution. It certainly was not passed on to me in the gene pool so I’m having to develop the skill from scratch.Last edited by WayneT; January 6, 2023, 01:37 PM. -
Great oven rise again!
So I don’t believe scoring is more than just cosmetic, the cosmetic part is the bounce bonus, scoring is for creating even bakes, it setting the zones where and how the bread will expand. The ear is just the result, it also performs as a marker for how your bake is going to go, and if any corrections needed prior or while baking.
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Stuck inside tonight waiting for the "bomb cyclone." flyingpiglet asked for pasta rustica, one of our favorite comfort foods.
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Day 4 working from home, or as we are now referring to it, Camp Covid!
We have been living off of left overs for the most part as no one feels well enough to really cook or eat much for that matter. Today however I am HUNGRY and really need to eat. The girls just wanted toast and an egg but that wasn’t going to do it for me…
Turns out that there was still some rib roast in the fridge and had an idea that will hold me till super time I hope.
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fzxdoc Kathryn its funny you ask that. I just last night called and invited him to burn some steaks with the daughter and I while the Mrs is off galavanting in sunny California week after next.
He earned the invite the other day by leaving flowers and ice cream on the porch for my girls and a bottle of Jack Daniels for me with a very nice note.
It pains me to say it but I think he’s the real deal.
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Been curing some pork belly for a few days and yesterday it was time to add some smoke to it from the GMG Trek...
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Still slicing away at the garlic Romano Fougasse. Today topped with garlic infused oil, arugula, prosciutto, and topped with a bit of fresh parm. Chose to go whole tomatoes vs slicing them.
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A Tale of Two Loaves.
One is stellar and one has arrested development. <sigh> Lame skills need sharpening. How many puns are in that statement?Comment
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Wow, was I the only one who couldn't get in here for a while? Anyhoo, Beef Chow Mein for dinner tonight. That was the last of the free flank steak.
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I made sourdough starter discard bread tonight. My wife loved that warm bread. Hopefully she will be ok, it's not exactly slow leavened sourdough bread.
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Lasagna cooked in my new Yoder pizza ovenComment
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