What did everyone cook today?
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Chef color me impressed sir!
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The chef that I trained under was one of 10 certified executive chefs in the world. He did things right and pushed me to be the best. One of his loves was Ice carving. He passed away and left me his chisels and small chain saw that he used along with several books and templates. Every time I do one I always think of the time and hard work we shared together. Not much call for ice sculptures these days , kind of considered old fashion.
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The chef that I trained under was one of 10 certified executive chefs in the world. He did things right and pushed me to be the best. One of his loves was Ice carving. He passed away and left me his chisels and small chain saw that he used along with several books and templates. Every time I do one I always think of the time and hard work we shared together. Not much call for ice sculptures these days , kind of considered old fashion.
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Hi all. Had a seafood buffet Tuesday and did an ice carving as the center piece. Had fresh smoked salmon, crab legs, shrimp, fried catfish and charbroiled oyster. This gave me the chance to do an ice sculpture which I haven’t done in a few years. A feast for those who like seafood.
Chef Wow, I am speechless!
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Hi all. Had a seafood buffet Tuesday and did an ice carving as the center piece. Had fresh smoked salmon, crab legs, shrimp, fried catfish and charbroiled oyster. This gave me the chance to do an ice sculpture which I haven’t done in a few years. A feast for those who like seafood.
Chef impressed. A lot of hard work.
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Did you forget to send out our invitations???
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End of week simple. Was going to do Jack’s pizza on the Pizzazz but… Fired up the the grill.
Third attempt at this. Moved the coals to a circle around the Weber. Last time was good but charred the crust with coals directly underneath.
About 14 minutes total cook No smoke.This was amazing. Probably the best frozen pizza ever.
Ribs going on tomorrow am.
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Chicken bit coated in 50/50 my signature bbq rub and brown sugar wrapped in bacon. Figured I better take the picture now or my daughter will eat them faster than I can pull them off the grill
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![IMG_20200704_113239.jpg]bolded text(/assets/uploads/files/1
593880534370-img_20200704_113239-resized.jpg)Nothing to really brag about very pedestrian but with daughters and grandkids coming over we have to stick to the basics. Happy 4th of July everybody
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![IMG_20200704_113239.jpg]bolded text(/assets/uploads/files/1
593880534370-img_20200704_113239-resized.jpg)Nothing to really brag about very pedestrian but with daughters and grandkids coming over we have to stick to the basics. Happy 4th of July everybody
Departing Contestant Looks nice. I am interested, what’s in the cans on the right?
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So today I made the green onion sausage. Will be making a large batch this upcoming week. Good stuff. This morning my kids (adult they think) requested crepes for breakfast. Made breakfast crepe one with a strawberry filling and the other with pears.
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Departing Contestant Looks nice. I am interested, what’s in the cans on the right?
Chef my white-trash humidity system. Works great for long smokes
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Chef my white-trash humidity system. Works great for long smokes
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Chicken bit coated in 50/50 my signature bbq rub and brown sugar wrapped in bacon. Figured I better take the picture now or my daughter will eat them faster than I can pull them off the grill
Chef looks and sounds pretty dang tasty
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This evening, needed to recover from yesterday. so Chicken Kabobs and saffron rice
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From the 4th at a remote undisclosed location, the isolation and no people but family was great!
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Friday was chicken breast marinated in Italian dressing then some beer brats and all turned out great. If grandbaby who is 3 doesn’t complain it’s good. Checked temp on couple of the breasts and all hit 165+ so slathered some more dressing on them and waited another min.
Today was T-bones and I did one dry brine or deep seasoning (first time trying that) just with salt for about 24hrs. Then rubbed a little melted butter and olive oil on them and peppered. The dry brine was very tender maybe I used a little bit too much salt or maybe it was because I didn’t rinse it off first but definitely worth doing again. My fiancé has braces and even she said it was more tender than the “normal” steak. That’s all the ok I need. Lol.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Departing Contestant ingenious!
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