They look awesome!
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Scrambled pork sausage with scrambled eggs! Pure Carnivore.
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Slow cooker "Mississippi pot roast" courtesy of my lovely bride. A chuckie, packet of au jus, packet of ranch dressing powder, stick of butter cut up into pats, and half a dozen pepperoncinis on top all into the cooker and run on "low" for about six hours. Super delicious and couldn't be easier to make. Served with roasted fingerlings and red onion.
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Only one picture because...I thought of taking one after I started to eat. Baby back ribs, Parmesan wedge potatoes and the first sweet corn of the year, unfortunately not local, not for months yet.
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To those who seem to be wondering, no the picture does not show Iowa Sweet Corn. I sincerely wish that it were, but that is some time off yet. It was just the first "ear" of corn I ate this year. Last year we had a very cold wet spring, and the corn was exceptionally late. This year, unless the bottom suddenly drops out I expect to see Iowa Sweet Corn showing up in stands sometime in June, possibly earlier. Normal target is July 4.
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Boom! Hotdogs for 6 college students plus us. We have a Monday night college community group that meets at our house for food, fun, fellowship and Bible study.
I had a dozen Nathan's bun length (half of a 24 pack from Sam's), and my mother in law had given us some Member's Mark 1/4 pound all beef franks that she says are great. They were indeed good. Different flavor than the Nathan's, but good nonetheless.
I had fun with my 10 minutes sitting out by the grill in the quiet, all by myself, with some tongs watching hot dogs on the Genesis...
You may notice I am trying things without the Grillgrates for a while, to see how I like the "Naked Genesis" experience.
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Bogy the group is normally 3 guys and 3 gals, ranging from 19 to 22. This week is spring break, and the 3 from out of town had gone home, but the 3 locals wanted to meet anyway, and talk all about a camp they went to with the church this past Fri-Sun. They basically taught us this week! I was gonna do a full 24 pack of Nathan's, expecting most to eat 2, and wanted to try the MM dogs which I had 12 of, and just cut it in half this week. We also had chili and other toppings and sides.
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Oh boy oh boy oh boy oh boy! Can’t wait to cook these veal shanks. Wednesday’s family feast will be Osso Bucco, broccoli rabe, polenta and tomato & mutz. Haven’t been this excited to cook something in a while.
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In Texas they say that brisket is king, but his queen will always be the fajita. Inside skirt marinaded in citrus and Dale's then seared over mesquite for that true Texas flavor. Served with all the fixins'. Enjoy, ya boy howdy !!
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Clawbear57 Dale’s is a steak seasoning consisting of soy, lots of salt, msg, sugar and a few other ingredients. Used sparingly it is a good tenderizer in a citrus marinade.
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Great. I get to post after Troutman...
Here's something that's become a regular in the weekly rotation--wings and brussels. The wings were dry rubbed and vortex'd while the brussels were seared in bacon grease along with garlic and pepper flakes. Not bad!
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Today was my Birthday (69), we went out to our favorite steak house, had a nice ribeye (With the ribeye cap attached), and a nice side salad. Not enough carbohydrate in the salad to cause an avalanche of insulin!
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Guess what’s for dinner 😁
forgot a plate pic 🙄
was to hungry after fishin’ cleanin’ & cookin’ 😁Attached FilesLast edited by smokenoob; March 17, 2024, 01:29 PM.Comment
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Crispy stir-fried tofu with broccoli, sweet peppers, mushroom, ginger, and garlic.
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Chinese food tonight. Fried rice, egg flower soup, Mongolian beef, chicken in brown sauce (supposed to have broccoli, but ended up with not enough so skipped it).
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Brisket (reheated in brisket tallow, of course) then cooked with eggs flavored with Tajín, topped with Tapatío, Mexican cheese, and a ridiculous amount of cilantro.
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