Interesting! I always thought San Joaquin and Central Valley were the same place. Seems SJV is subset of CV. Cool, learned something new. OK, I just ordered a few lbs of these mythical beans. How best to prepare them? Above recipe? Something simpler? T p.s. More details on this waitress. Embellish, if needed!
Looks good! Grilling a couple Wegmans strips tonight. First grilling in a while, it’s been cold. Sitting out by the chiminea now and it’s breezy and chilly!
Chili and cornbread last night. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Sounds good. It's too cold for us here in Texas to enjoy an outside fire. We are forecast for a little snow, which is Armageddon around here! This new place we found also had some pork chops. Not as thick as the ones you get at Wegmans, but thicker than ones we have been able to find @ Kroger or Costco. T
Brother is over watching football............... We'll probably call out for pizza. Still have to check what Pizza Hut has for pizza of the day.
Snow?! The thick chops we get are from a small local grocery with a butcher. Wegmans only does standard cuts. They do have a dry age display with beef so guess I could get basic / angus beef cut to order.
Ribeye- they had scalloped potatoes, I had a salad. I only ate the tail, too much red meat this week. Tomorrow I’ll slice up the leftover rounds (my wife can’t finish a 16 oz either) and make philly cheese sandwich for my wife and son. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
I made pasta with a home made Bolognese sauce last night. My wife was extolling the health benefits of the sauce (used lamb and macadamia milk as well as home made stock). My oldest son stopped her and said “I don’t care if it had crickets in it, this is amazing!!” Enough said. Image Unavailable, Please Login
So aside from the very start, this was the first "flawless" smoke. Started around 8 and pulled it off at 5. If you haven't done a roast brisket style. Do it. So I made a mediterranean rub that I modified to my from a combination of different recipes. Getting much closer to finding the flavor I'm searching for and need a add a few things to the next rub. The top roast was marinated from Thursday to Friday with the rub. On Friday I then coated the roast in a yogurt mixture I made with the rub that I made the prior day so the flavors could meld. Then added another layer of rub. Hence why I was thinking I may have used too much rub. Note the intense smoke color internally. That's because of a pocket that was there from being cut. I put some rub in it as well. Didn't realize it was basically throughout the roast.
Cold and rainy, rub is a chili rub as this tri tip is going into a chili tomorrow. Image Unavailable, Please Login
Tried this jalapeno slaw recipe today. https://www.allrecipes.com/recipe/20390/spicy-southwestern-slaw/ Didn't follow the recipe exactly. No sugar, no bell pepper. Did not use anywhere near 1/2 cup of oil (titrated in olive oil until it seemed "wet" enough) 3 jalapenos instead of 1, but they were marginally well de-seeded, since I am drying & saving some seeds for spring planting. Had no cayenne powder, so I added the crushed chili peppers I had leftover from summer harvest (dried red jalapenos and a few Calabrians). Good color. Heat is not bad. I think this slaw is going to go well with the last of the Q that @SCFerrari sent us @ Xmas time...T Image Unavailable, Please Login
Looks good! I've been looking for an excuse to make a bunch of slaw sometime this spring/summer... That new buffalo chopper would be fun for that task..
I have some Tony Chachere's cajun spice, which has cayenne, but also a lot of salt, and I had already added the S&P. I'm letting it chill in the fridge, to see if the flavors meld a bit more. It's good, but missing something, I have yet to put my finger on. Maybe it really does need a pinch of sugar?!? T
Taking a page out of Tom's book today. Had a whole cornish hen from the holidays. Ripped the meat off and at this moment we have a simmering over load...the fragrance is great! Image Unavailable, Please Login Image Unavailable, Please Login