What did everyone cook today?
-
Surf and Turf, New York, Hand breaded Coconut shrimp, Baked Yukon Gold and a nibbler from the Green Giant.
Lola’s steak and cheese biscuit. -
Took some of that elk back strap and had with eggs for supper. Yeah man
lkrfletcher oh man that is good stuff.
-
Took some of that elk back strap and had with eggs for supper. Yeah man
lkrfletcher I can bet that less than .5% of the population has ever eaten that in a restaurant or home. Congrats
-
Just catching up on a few days. Jonesy lkrfletcher PapaSop Steven Winscot and anyone i forgot. All that food looks amazing!!
-
My local grocer had spare ribs $1.79/lb so I trimmed those bad boys up, also smoked the trimmings, 2 chickens, a random nacho flavored brat and bacon wrapped jalapeno stuffed with pulled pork. The brat and jalapeno are from a local meat market called Stone Cold Meats.
Also side not I figured how pics will post.
-
BLT with garden fresh tomatoes!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
BBQ chicken thighs rubbed with |Kosmo-s-Q-Dirty-Bird-Rub and |Butcher-BBQ-Premium-BBQ-Rub sauced with Head Country Original sauce.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Sweet onion and cucumber salad.
-
Everyday cucumber, onion and tomato salad.
-
BBQ chicken thighs rubbed with |Kosmo-s-Q-Dirty-Bird-Rub and |Butcher-BBQ-Premium-BBQ-Rub sauced with Head Country Original sauce.
-
Reverse seared CAB Santa Maria style trip tip cooked on the PK Original.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
gus4416 I haven’t noticed that but everyone’s salt tolerance is different. I’ve certainly had a number of commercial rubs I thought need more salt.
-
Tex_77 There’s always a place in the world for home grown Blts.
-
Mississippi Roast.
“A smooth sea never made a skilled sailor.”
-
zbigjeff I tried chicken in it one time, nope still just chicken, there is no help for that bird. I have also done lobster tail and scallops with good results. I have looked up some random recipes for the sous vide and some people take it way too far.
HerbcoFood Yep, there are people who always to push “whatever” tooo far to the fringe. I just discount them.
-
Surg I just made beef tips and noodles with home canned beef the day before yesterday
-
Working on an Asian inspired pineapple chicken dish. No recipe, just working something up basing the flavor profile on the basics of fat, acid and salt.
Matt W.
-
Working on an Asian inspired pineapple chicken dish. No recipe, just working something up basing the flavor profile on the basics of fat, acid and salt.
@matt-westerhaus working on fried chicken here.
-
Surg That looks really good.
-
Working on an Asian inspired pineapple chicken dish. No recipe, just working something up basing the flavor profile on the basics of fat, acid and salt.
@matt-westerhaus The garlic sauce will definitely ramp up the asian flavor. You could also add some “gochujang”. Love that and the garlic sauce together.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
