What did everyone cook today?
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Dave R I’ve got a weight room at Walton’s that my wife and I have been going to, it’s great except it makes me feel like I spend all my time at work. Though how much of that would be considered “work” by people with a job they hate I don’t know! Now…can we talk about the recipe for the pizza above?
Also, I am creating a little power rack in my garage so we can do some more workouts here at the house, can’t wait to be doing squats when it’s 100 out and 120in the garage! It’ll be like hot yoga only with weights!
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Dave R I’ve got a weight room at Walton’s that my wife and I have been going to, it’s great except it makes me feel like I spend all my time at work. Though how much of that would be considered “work” by people with a job they hate I don’t know! Now…can we talk about the recipe for the pizza above?
Also, I am creating a little power rack in my garage so we can do some more workouts here at the house, can’t wait to be doing squats when it’s 100 out and 120in the garage! It’ll be like hot yoga only with weights!
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Whoa, now that is something. Were you able to get the heat up high enough for pizza without burning it (Offset reverse flow or propane I gather) or did you just smoke it & run with it? It looks great & has me intrigued, even though we do not eat pizza that much any more, it is intriguing & I have some good pizza recipes.
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Jonathon this is a food thread not a workout thread, lets stick to food and not make all us fat guys with dad bods feel bad.
With that said here’s steaks I made tonight!
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I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
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Tex_77 When I opened this thread just now it brought me to directly to your old post about ‘corona chicken.’ Coincidence?
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Tex_77 best CFS I had was in Haskell at Broken Arrow, now closed, next best is in Stamford at Camacho and Charlie’s. Lot of mom and pops though at that whole region that I have eaten my way through. Yours still looks tasty.
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I made smoked salmon today.
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Whoa, now that is something. Were you able to get the heat up high enough for pizza without burning it (Offset reverse flow or propane I gather) or did you just smoke it & run with it? It looks great & has me intrigued, even though we do not eat pizza that much any more, it is intriguing & I have some good pizza recipes.
calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.
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calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.
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Dave R That’s awesome, I assume it works well? Does it work for other breads? Tex_77 those looks awesome, what seasoning is that?
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calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.
Dave R That is amazing!
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I made smoked salmon today.
Brian Schneider Those are nice looking. I have done some of the smaller fillets & they turned out well, but I would really like to do a few whole slabs slow of Coho & Steelhead.
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Jonathon this is a food thread not a workout thread, lets stick to food and not make all us fat guys with dad bods feel bad.
With that said here’s steaks I made tonight!
Tex_77 That is some fine looking beef. Making me get hungry!
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Jonathon Kosmos Texas Beef, followed by Dirty Bird, then Cow Cover.
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Brian Schneider Those are nice looking. I have done some of the smaller fillets & they turned out well, but I would really like to do a few whole slabs slow of Coho & Steelhead.
calldoctoday that salmon came as about 2.5# fillets. I just cut them into 3rds so I could freeze some.
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Tex_77 Love those grill grates or what??? I really like how hot they get, work awesome on my weber. Only issue is my weber summitt charcoal is bigger than a regular kettle but i got the grates first…
Parksider I won’t go as far as saying they are the end all be all, but they certainly are great for searing and producing great grill marks. Every tool has its place. I need to temp my grates the next time I use my PK, because the lid temp isn’t showing it being that hot, but I think that may be from the grates absorbing the heat. With the weather turning warm here I see alot more grilling in my future. The grocery store here has choice ribeye rolls on sale for $6# this week, so I see some prime rib in my immediate future.
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