What did everyone cook today?
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Went the semi-healthy route tonight. Cashew chicken lettuce wraps. But I ate about ten of them.
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Went the semi-healthy route tonight. Cashew chicken lettuce wraps. But I ate about ten of them.
Surg Looks like a great combination. Well photographed.
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Went the semi-healthy route tonight. Cashew chicken lettuce wraps. But I ate about ten of them.
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Went the semi-healthy route tonight. Cashew chicken lettuce wraps. But I ate about ten of them.
Surg ten just means your really healthy.
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Went the semi-healthy route tonight. Cashew chicken lettuce wraps. But I ate about ten of them.
Surg this looks amazing! I’d eat about 10 too.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
zbigjeff That looks great. I see you have green grass, my grass is still under many inches of snow. So is the grill mat just to help keep your rub from falling off the meat?
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
zbigjeff that looks amazing.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
zbigjeff That is a good looking chunk of meat.
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zbigjeff That looks great. I see you have green grass, my grass is still under many inches of snow. So is the grill mat just to help keep your rub from falling off the meat?
kyle May we both keep the faith that temps will be above 50 in the near future.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
Tex_77 that tri-tip looks fantastic. I haven’t done one in quite awhile. Those sides look perfect with it.
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gus4416 It was as good as it looked. We all do a great job to satisfy our taste buds.
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
Tex_77 Those wedges are fire!
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
Tex_77 that looks great. Beautiful asparagus.
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