While having family in town I have done nothing but cook meat for everyone and so far everything has turned out well.
We decided against a turkey this year (looking at the Easter family gathering for that), but so far I have done
4 racks of St. Louis ribs:


1 - 9.91 lb pork butt:



6 bone-in Huli Huli chicken breasts:

And here is the garlic infused ghee I made for reverse-searing some fabulous looking boneless ribeyes that will have dry brined 48 hours by cooking time this afternoon:

I have definitely had some very happy guests thanks to all I have learned here at AR as well as some good old-fashioned trial and error beforehand.
Pics of my first reverse seared steaks w/ ghee coming tomorrow!
This is also my first time making and using infused ghee - I can't wait!! (Thanks Ernest and Kathryn!)
The only problem I may run into is getting my guests to leave!
PS: I have been asked to do another butt for New Years Day - it is a 8.9 pounder that will have been marinading in HRR and mustard for almost a week. MMMMMMMMM.......
We decided against a turkey this year (looking at the Easter family gathering for that), but so far I have done
4 racks of St. Louis ribs:
1 - 9.91 lb pork butt:
6 bone-in Huli Huli chicken breasts:
And here is the garlic infused ghee I made for reverse-searing some fabulous looking boneless ribeyes that will have dry brined 48 hours by cooking time this afternoon:
I have definitely had some very happy guests thanks to all I have learned here at AR as well as some good old-fashioned trial and error beforehand.
Pics of my first reverse seared steaks w/ ghee coming tomorrow!
This is also my first time making and using infused ghee - I can't wait!! (Thanks Ernest and Kathryn!)
The only problem I may run into is getting my guests to leave!
PS: I have been asked to do another butt for New Years Day - it is a 8.9 pounder that will have been marinading in HRR and mustard for almost a week. MMMMMMMMM.......
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