Well I can't compete with 41 turkeys! That's awesome. Image Unavailable, Please Login A little oak smoke for beef ribs and our mini rib roast. Also, smoking our final bounty of jalapeños. T
By your standards? No! It's barely bigger than the tomahawk chop you did earlier in the week! It's in the oven now. Once it hits 135 F internal, crisp up on high broiler. That's the plan. This is what I'm following for the beef ribs. https://heygrillhey.com/smoked-beef-back-ribs/ T
Image Unavailable, Please Login After a few minutes per side finished off under a high broiler. Image Unavailable, Please Login 911 turned 70K on a drive today. It was gorgeous weather. Much to be thankful for. I hope everyone here had a great Thanksgiving! Image Unavailable, Please Login Puny rib roast, but it came out great. T
I did A&W with my brother around 3pm. We took the mutt Bella to the park and got her a cheeseburger after. So now I'm not hungry for dinner. Think if I get hungry later, I'll snack on a bag of popcorn.
70k... excellent, and same here, beautiful day. No drives, stayed at home. And yes, much to be thankful for.
It was too gorgeous to stay in. Planned on doing more cooking yesterday and today, but with the weather soon to turn colder, I couldn't resist. So, yesterday was a drive in the California & then took the 911 out in the morning while the wife babysat the pooch. Then all 3 of us took a ride in the country in the afternoon. Then we did a small TG meal. Green bean casserole, homemade cranberry sauce (made previously) & rib roast...T
Dinner at Tintoque. In Puerto Vallarta last night. Really good texturally Lets try to get these pics right. first one Amuse bouche. tomato etc on some kind of bisquit, Fermented pineapple sorbet, tuna sashimi with balsamac seaweed, 36 hour cooked tomato with nut puree, 3 color truffled corn, grilled Marlin with seeds (best of show), homemade rock chocolates, and a to die for dessert dish of brulee with passion fruit seeds and tart juices. That was the best dessert I've had in years. Pics off one....last pic is the amuse bouche shot. Cheers! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Cooked the turkey and I over cooked it. But still making turkey enchiladas for tonight. The co op store I'm a member of has the best grocery store meats here. Their prime ribs are expensive and small, but I might pick one up for tomorrow night. Craving it. Depending on the price, I might end up at the butcher shop for one.
For our small rib roast, I did a low T smoke until it got to 135 F internal, and then blasted it under high broiler for about 2 or 3 mins per side to get it to a color that the missus would accept. Came out great...T
The store didn't have any prime rib. I'll go to the butcher shop tonight or tomorrow. I take Bella to a park with a large fenced off area for dogs. Its about 3 to 4 acres. I'm starving after all that walking.
I have found that sous vide cooking my turkey is simple, easy and makes the juiciest turkey I have ever cooked. Plus you get the bag juices to make gravy.
Must be in the air tonight Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Tuna Montitido...at Tuna Azul in PV. Dissected this and will be making at home. Image Unavailable, Please Login