If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Summer's here! Time to upgrade to.....
Show Us What You're Cooking Volume 26, Summer 2022!
Here's a link to the past SUWYC 25 (Spring 2022) https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1193051-show-us-what-you-re-cooking-suwyc-volume-25-spring-2022
NEW: Want even more
It was square, and I split it to fit over the SNS. We ended up eating it with a large salad, and it was just a bout right. I imagine it was 10-12 ounces total weight.
There may be colder, darker days ahead as many of us enter winter, but we're all still cookin', right? ...So...
Welcome to Show Us What You're Cooking Volume 24, Winter 2021/2022!
Here's a link to the past SUWYC (Fall 2021) https://pitmaster.amazingribs.com/fo...e-23-fall-2021 (https://pitmaster.amazingribs.com/forum/food
Thanks for all this info guys, those writeups are really informative, and very convincing for separating the parts of the roast. I like the idea of having both the rib eye roast and the spinalis steak on the same plate!
Comment