Just to prove we eat more than pizza. I made a garden salad, and used fresh tomatoes from our garden.
-
Cheeseburgers. Duke’s mayo, sweet baby ray’s sweet n spicy, Aldi pickles. Beans. Tomato.Attached FilesComment
-
-
My love for Masienda continues to grow. Red Corn tortillas for what is becoming one of our favorites - carne asada tacos.
Comment
-
hoovarmin - here you go - the thing I forget to do usually is test a small dough ball for cracks before I start the process. But this video also talks about heat sources, which may be of help. And a damp towel on the dough balls as I make the tortillas. Just a few tips that will help me - living in the high desert. Could be different for you in Florida. But the first photo, the edges of my tortillas are rough, so dry.
-
And another video - although he cooks his tortillas much longer than what other videos show. I’m probably closer to cooking time as this video though.
-
Cooking this steak reminded me when I was a waiter at the Texas Roadhouse 20ish years ago if the table seemed fun and they’d order a t-bone I had it down without missing a beat or looking up from the paper asking “you want the capital or lower case t-bone?”
Never failed to get some big eyesAttached FilesComment
-
-
Wings on the Kettle tonight. They turned out very good and stayed crisp until I was done.
Comment
-
Wagyu Brisket
Slightly undercooked, 9.6/10
Traeger Coffee Rub worked great on the brisket.
I had two briskets to cook—one for the friends who gave them to me, and the other for us.
Comment
-
Might not be anything better than a ribeye over a live fire.
Comment
-
Pork knuckles on the gasser..
Served with salad, grilled corn and potatosalad..
Comment
-
Needed a new grill and after reading your review settled on the Napoleon Prestige 500 with the sear station. These pork chops were one of my first cooks. Sous vide them first for 4 hours at 135F then on the grill for a great sear. They turned out great.
Comment
-
Two 5lb big fat chickens marinated in The Art of Spice Garlicky Green Chicken Marinade. Smoked with one large smoker box of Post Oak. Rotisserized for almost 2hrs at 350ish Deg F. Greek spinach/pasta side and an Amish sour cream apple pie for dessert.
#pompeian #realemon #motts #teamchargriller #chargriller #chargrillergrills #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #Pwtallahassee #rotisserie #Pwtallahassee #pigglywigglysouthtallahassee #winndixie #worldmarket
Comment
-
This is such a good recipe/cook! Mall Teriyaki Chicken, and I cooked the carrots perfectly this time, and the cabbage just adds to this dish, at least for what we are used to here in Albuquerque and growing up eating Teriyaki Chicken Bowl (a chain here). And Bachan’s as the add on sauce!
Comment
-
Sous Vide Que Pulled Pork following the Serious Eats technique. I cut the butts into smaller portions to make more surfaces for bark.
Comment
-
Nice cook!
SheilaAnn and painter , you might want to read comments #7-10 on this topic about the accuracy of SV in an Instant Pot. There are similar reports on other topics as well.
https://pitmaster.amazingribs.com/fo...-for-sous-vide .
All of this is to say that verifying the sous vide water temp on ANY sous vide circulator is probably a good idea.
-
-
Some carne asada (flap) from the other week. Probably my favorite thing to cook right now.
Comment
Comment