Gyros? Sounds intriguing. Tri-tip is likely "chewier" than the mystery meat they use in gyros. Maybe try making something closer to a French dip type sandwich? T
Friends used our place and had dinner ready when we arrived’ Shake N Bake chicken thighs Jello with beets Potato salad Tomato salad Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Beef ribs marinaded in sweet tea and a dash of apple juice. Image Unavailable, Please Login Image Unavailable, Please Login
Those are great friends! It's too hot to do much cooking. So, it's leftovers and the microwave. Drying some jalapeños in the backyard. Already nipping at the heels of triple digit temps back there at 10 AM! [emoji91][emoji91] T
Those Canucks don't have mere ears of corn - they have cobbs. As a Cobb Salad is quite large, one can only imagine how large the corn gets. Found some footage of Max sneaking back across the border. Myth: Confirmed. Sent from my SM-G973U using Tapatalk
Waiting for my parents and brother to get back on Chinese food tonight. Its the easiest take out option to feed four people. If they say no, I'll run down and get t-bone from the butcher. Grill it with corn.
That middle, closer rib. Man, I'm ready to tuck in! [emoji39][emoji39][emoji39] Was driving near the town of Muenster recently. As you might imagine from the name, originally settled by folks from Germany. There's an old school place called Fischer's that makes their own sausage. Grilled them up tonight. Boiled one first, per the wife's request. Straight on to the grill for the other. Image Unavailable, Please Login T
Image Unavailable, Please Login Two are ready. Just in time for dinner. Lol Others are almost done. Decided to do the tri tip more like brisket. Its got a bit more to go. But not much.
Grilled this evening, rain tomorrow. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Rain is welcome here too. Local corn is awesome! Local tomatoes too, and green beans, etc... We have a fantastic farm stand close by.
Parents didn't feel like Chinese. Ending up ordering pizza with my brother. Have coupons for Pizza Hut, bonus they deliver. I gave some corn to my parents, I was down to 10 from 15. I'm still going to cook some tonight. It doesn't last long and now have 5 to eat.
I purchased a Rec Tec pellet smoker 3 months ago and have been playing with it. Great tri tip smoked at "low temp-high smoke 180 degrees" until approx 129 degrees and then cool it while cranking up to 550 for a final browning at 4-6 minutes. That works really well and seems to impart better flavor than my sous vide method. Great for my first try at salt dry rubbed beer butt chicken as well. Pork ribs fantastic, smoke then braise then finish with a glaze on half and the other half keep dry rub. I also bought the smoke box for fish, etc and my smoked salmon has been great. Good looking grill as well. Cheers! Image Unavailable, Please Login
On the left yes? that is the wifi temp control. I can literally log in and start the grill from across town if I need to. Just gotta remember to take the cover off first! On the right is the grease bucket. Has two temp probe's that are wifi also so I can monitor temps from anywhere.
Lazy so popped into a winery Deep fried artichokes with warm olives yum Great cheese and fresh tomatoes Pizza Lamb Bolognese The hazelnut chocolate bar was ridiculous! All sharing plates Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Artichokes stuffed and then fried? Image Unavailable, Please Login Slowly, but surely, cutting into the wife's zombie apocalypse stash. I think we're now down to a 2 year supply of ramen and pasta! [emoji2] My favorite lockdown use for the little bits of brisket leftovers has been to boil them in a little water. Use that to cook the noodles. No Thai basil so regular had to do. The red things are my one Calabrian pepper. I was reasonably ruthless in deseeding it, since after 2 years and dozens of seeds, this is the one plant that gave me a pepper. One measly pepper! So, I'm going those seeds have the genetic mojo to put up with Texas summers. T
