Yes I thought it browned nicely. I like doing bacon weaves on it even above or below other meats. Ive put it away, short on space and haven't used it for a while. Actually it maybe was because the wife got me a Lodge griddle that I’ve swapped over to.
I'm getting the covid vaccine this afternoon. The French bistro isn't far from the vaccine place. Plan to get an early dinner, late lunch there. Probably have beef dip and poutine.
discovered these hilarious youtube cooks called bbq pitboys and tomorrows going to be 'good eatin in the pit'! stay tuned. lol
F-chat carnitas on tap for tonight. Image Unavailable, Please Login Pork butt. Ancho chili powder, regular chili powder, garlic powder, salt and pepper, liquid smoke, dried cilantro, cumin. Beer for the liquid. 425 F covered in oven for 4 hours. Is now uncovered in the oven until the liquid reduces. T
I'm.using up other fertilizers I also have on hand before going Alaskan. Got 'em all on clearance some time back . Buck each! Stores are stupid weird how they'll clear unbroken & unspoilt merch. out at ridiculous markdowns only to have exact same item in shortly thereafter. Sent from my SM-G973U using Tapatalk
Does the fish fertilizer smell much? When I was reading up on fertilizer for my chile plant seedlings, fish fertilizer came up frequently. T
Back with monster chops! Oh yeah. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Started as a mostly foggy day and it finally broke with some sun so fired up the egg. It was a good move.
Had to run some errands in Idaho falls today, so as usual picked up a giant to-go order of Indian food. It was amazing as always...but had to break out the stretchy pants... Image Unavailable, Please Login
Bone in Ribeye, mushrooms, asparagus, lobster mashed , grand marnier souffle , apple pie al a mode. Arroyo Chope house Pasadena. My favorite local spot. Image Unavailable, Please Login Image Unavailable, Please Login
Picanha like a brisket. The chunks on top are me piling what was left on the tray on top. Basic rub, salt, GP, shiitake mushroom powder, instead of OP I did the onion flakes and the base is a stone ground mustard. Image Unavailable, Please Login
Did a little shop at the co op store. Meat there is very good. Picked up some hamburger and plan to make homemade burgers tonight.
First grill of the season! Burgers Toasted coconut cake Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Great! And it's such a simple recipe. Image Unavailable, Please Login The pic above is last night after reducing the jus. I froze most of it, and for dinner tonight, I cut some of the pork chunks into smaller bits, reheated it in a skillet and served in tortillas with a little of jus (after skimming off the fat as best as I could). I topped mine with pickled serranos and pickled red onions for a little zing. T
so theyre definitely not going to look for me to become a member of the bbq pitboys, but it was fun to make and ok to eat. jalapeno stuffed w cheeses wrapped in a chicken cutlet held together by bacon. other one was a cheese stuffed avacado wrapped in hamburger held together by, guess what, bacon. made a bbq sauce w onions, garlic, burbon, and tomatoes. Image Unavailable, Please Login