Same idea I'm sure. No these were just burgers with grated/shredded potatoes in them. Then cooked up and served like any other burger.
You make the fried chicken, Max, or ordered it? I've never gotten satisfactory fried chicken above the Mason - Dixon line. Image Unavailable, Please Login Shrimp cocktail last night. I like making my own cocktail sauce, because the pre-made ones don't have enough horseradish for me. I want to have clear sinuses when I'm done! Image Unavailable, Please Login Bistecca Fiorentina tonight. Bought this at a small butcher in Muenster. They cut it 2" thick for us! Had it with a $20 or so barolo from Costco. I'm stuffed and I think we made it almost half way through the steak. T
Image Unavailable, Please Login On the Ranch Kettle. Charcoal and oak. Image Unavailable, Please Login Image Unavailable, Please Login T
Take out fried chicken from Popeye's competitor.......................... Tonight was assorted sashimi, two kinds of rolls. My Dad came with me, we dined in. People a few tables over had a screaming crying kid. You'd think they'd take the little monster outside.
Thanks. Turned out closer to medium rare for the strip side and closer to medium for the filet side. Perfect outcome for the wife and I. Had corn on the cob, and thus far the summer corn has been fabulous...T
Made Carne guisada (HEB) the other day but was boring. Put some of it in refried beans and man it was much better. Image Unavailable, Please Login
I wish............ Still can't see why they didn't just take it outside. Did a pizza. Large pepperoni. $8.99 carry out special. I almost did the $1.50 hotdog at Costco. But they no longer do chopped onions. So I pulled up.
It's all mixed in. I didn't put all the meat in. Just what I knew I'd consume. I'm not eating a whole can of beans in one sitting.
Made a pizza last night, simple.... just onion, mushroom and pepperoni. Had a couple slices last night and having more for leftovers tonight.
My once-every-two-months fish dinner…and shockingly the entire time I was muttering “this is yummy” and “damn this is good”. …me…for fish!?!? (of course we covered it in pesto for an hour and then grilled it.) Served with our 2nd corn of the summer (it was great), perfect evening outside and a great meal outside with my lady. (Oh, she got a new dinner accessory - pictured - for when my family visits this summer) Image Unavailable, Please Login
Well, I have a sockeye ready to go in the smoker; good weekend nibbles. There is a NY that I will cook in the smoker then sear over hardwood charcoal (the only kind I use) PLUS seared scallops. That would be the plan for dinner tonight. AND, I just couldn't pass the brisket so I guess I am cooking that tomorrow. It takes about 16 hours, much too late to start today. I will post pics as things get done.
Now that's a weekend to-do list! What kind of wood for the salmon? Hot or cold smoked? What smoking gear do you have? Image Unavailable, Please Login Image Unavailable, Please Login Smoke-grilled chicken last night. Ranch Kettle. All that acreage comes in handy. Moved it back and forth between direct and indirect. Oak and briquettes. Perfectly done. Came out very tasty and moist even without brining. T
On a Texas-sized grill! Yeah, it was crazy. 2" thick. And, when I said we made it roughly half-way through, that's with the pooch helping out! I seared it about 2 or 3 mins. per side, and then set it off the side the side to come up to the target temp. T
Looks amazing. I used to use my Weber kettle and I was good at managing it but it was a BIG job to keep it going even 6 hours. Now I have an UDS I build. It will run 12+ at 225-250 and I hardly touch it. It will do 12 in 30-40 degree weather but when it is warm I can squeeze out 13-14, that is about the limit with my charcoal basket. I am going to get a Lone Star Grillz offset. I decided to reduce the clutter so when I sell my Jaeger I will buy the offset. For the salmon I am using apple, it is about 50% of the mix. With a UDS I can't do cold smoke without some more modifications so it will be hot. Then again, I prefer hot smoked so that works out well. The brisket I will mix cherry and a touch of hickory. Scallops I will sear in my 15" cast iron and server them on a bed of avocado & shrimp salsa. In my spare time today I started an 8 qt pot of chili verde; I do it all from scratch. Edit: yes, that is my artwork on the drum. Maybe it isn't so ugly in this case but it work well.
Just pulled the salmon at 140. It has a light brown sugar, paprika, salt rub. And yes, that is a 1/4 sheet pan so a nice size to boot. Image Unavailable, Please Login
Image Unavailable, Please Login Quick idea. Pesto chicken and the rest of Asparagus I found in the freezer.
Homegrowns & auricchio and a scarpetta at the end. Ate light. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Few nights ago. Chicken fajitas. Had mine on homemade corn tortillas. Image Unavailable, Please Login Red and yellow onions. Mixture of serrano (heat), Fresno (for color), jalapeño (they're from Kroger, so not very spicy). Had no sour cream and the avocados were not ready yet. So, I sprinkled on a little Pace picante sauce. ☹️ Last night... Was staring at uncooked flour tortillas that the wife gets at Costco, and decided that looks like a mini thin crust pizza skin! So... Image Unavailable, Please Login Greek pizza. Maters, red onion, garlic, feta , cucumber, S&P, fresh oregano from the garden.
