Filet and roasted broccoflower. My wife and son had au poivre and lyonnaise potatoes. I just like S&P on steaks. Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Dinner and a movie... or opera. https://www.metopera.org/ Beautiful music and singing, interesting set. Les Pêcheurs de Perles After Carmen, this is Bizet’s “other” great masterpiece, an exotic romance well stocked with the kind of melting melodies that put the young composer—just 24 years old when the work premiered—on the 19th-century Parisian map. Set against the ruins of a Hindu temple in ancient Ceylon, the opera tells of two fisherman friends who lock horns over a demure yet vocally powerful priestess of Brahma—who is herself torn between piety and her own powerful desires. With such intrigue, it’s a wonder the work is so rarely performed, yet its lyrical centerpiece—a soul-stirring duet for the two men in the first act—remains one of opera’s greatest hits. Nixon in China couple nights ago was weird. Turned it off. Don Carlo last night was good.
Boring salad last night...………………….. I'm doing a pharmacy and grocery store run for my parents. The store makes decent fried chicken. Think I'll have that or in the same complex is McDonalds.
And finally plated - asparagus with pancetta and parmesan cheese, air fried potatoes, and of course the piece de resistance - the tomahawk - soooo damn good!!! Paired it with an Ehlers 1886 Cabernet. Mmmm, good!! Image Unavailable, Please Login Image Unavailable, Please Login
FTFY. Amen. "The pheasants are beneath me." - SoCal to az "I have very few pet peeves in life . . . " - PeterS "Change is inedible" - fc2
Chicken thighs with a sage, mustard, garlic, lemon and white wine pan sauce. Obligatory veggie was broccoli tonight. Image Unavailable, Please Login Image Unavailable, Please Login
So usually I get the egg right to 225* for about 15-30 minutes before I put the food in - then add dry wood chunks, put the platesetter in and then the food. I open the vents wide open, otherwise the fire will choke itself out. This results in a ton of smoke for about 30 minutes. Then I have to shut down the vents to keep it at 225* - at that point the smoke really drops off - so the neighbors only get the full experience for about a half hour! I keep waiting for them to come over and see what's cookin'! I figure I'll just give them a piece when it's done.
Gotta use a cast iron grid at about 600*. Also can't close the lid - I've singed a few hairs on my forearms doing that before when I open it - even if you burp it first - just too much fat waiting for enough oxygen!
My Weber bullet smoker behaves similar. I'd be over in a shot! Uh well, maybe once the virus madness subsides! Our previous neighbors freaked a tad when I did my first smoke after they moved in; so I sent the wife over with a couple of plates of brisket. Smoothed things over. Our neighbor across the street has several large oaks on his property - the best wood IMO for smoking brisket - and so he usually texts when he leaves oak limbs and small branches stacked up in front of his driveway for us. He also gets a brisket every now and then! T
Ah yes, the dreaded BGE "burp"!! Scared the living bejeezus out of me the first (and last!) time I did it. I've tried flip-rotate-flip & rotate-flip-rotate, but I've never been consistently good at cross hatching. One day, I'm gonna break down and just buy one of those cast iron grids that has a crosshatch pattern already. OK, for din din. Faux pho! It's unseasonably cool here, so I figured make soup. I wanted pho, but didn't have the ingredients Beef bone broth? Neither beef bones nor the patience of a Vietnamese grandma. So, I boiled up some odds & ends of brisket I had in the freezer to make the broth. Rice noodles? Uh no. Pasta! (don't look too closely, it's alphabet shapes! ) Cilantro? Hmmm. We do have spinach in the garden. Ginger? Check! Garlic? Double check! Lime? Triplet check! Jalapeno? With my wife? To quote John McEnroe "You cannot be serious!" Beef? Aforementioned brisket. Sriracha? Added some to mine. Not bad at all. A little more ginger, next time, and a better option than spinach, and this could be a staple. T Image Unavailable, Please Login
BTW, if anyone is close to Asheville, NC, we got introduced to tomahawks by these fine people. https://www.chopshopbutchery.com/ We saw a write-up on them, drove a couple of hours out of our way to pick up two tomahawks (we were on our way home from NYC), packed them in a cooler, and drove them all the way to Texas. Dry aged as I recall. The first one, I didn't really do them justice. Tried to grill like a regular steak, too fat for that. So, I wised up, read a bit, and discovered the art of reverse searing. Did it low & slow on the Ranch Kettle, the the final sear on a rocket hot CI griddle lubed up in bacon fat! T
Yeah... that was pretty cool. The upcoming week looks great. For those not into opera the Rock and Roll Hall of Fame opened their vaults. Lots of awesome content to watch. https://www.rockhall.com/
Sweet! If nothing else, just watch this. 2004 ceremony. Tribute to George Harrison. Make sure to watch until the end. Prince goes insane on the guitar starting at the 3:30 mark. T
We just watched that! Equally awesome was Green Day’s American Idiot performance. I could blast them all day.