No that's Lobster Mac & Cheese. I did serve a shrimp first course. Dynamite Shrimp.
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Definitely lobster 😁Comment
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Noticing the level of preparation and the fine dinner ware, all I can say is…we are not worthy….
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Hmmm.... dunno I'd put Panhead John paper dinner ware up the with the best bone china
But I digress -
smokin fool For a minute there I thought that was some of mine.
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Great to have you here Beth! And what an amazing production. Was this a special occasion, or do you cook like this all the time?? Definitely also want a reservation at your shop!!
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This was for an Annual Valentine's Day dinner (a bit late). I retired my Personal Chef & Catering business several years ago. It's my passion so I do entertain a lot. This particular dinner was very labor intensive because of my menu. But it was worth it.
Once I got into smoking, that took me down a whole new path of adventures.
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I guess I'm kind of picky but i've always wanted to know the slaughter date of the beef before I did any aging of my own. This way I know the exact amount of days I need to age it. We have a couple great butchers here and if your having a whole or half beef they will hang and age it for up to 26 days before processing.
I'm late to the party on the dry brining part of this post but yea, I did a 7 day dry brine once on some strip steaks and they turned out awesome!!!Comment
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