Chowder with fresh east coast fishies Image Unavailable, Please Login Sent from my iPhone using Tapatalk
unfortunately I am not. I had a trip planned April of 2020…but that did not happen as the world got turned upside down. I hope to go soon though. Jealous that you are going. Take lots of food pics!
Fried chicken and wedges last night. From an independent grocery store just across the border. The fried chicken there is as good as Popeyes usually. Depends on who cooks it. A guy there makes amazing chicken and the girl there is just ok. Last night was the girl. Got a steak for tonight (will take pics)
NJ shore diver scallops with bacon, capers, parsley, white wine, lemon juice. Image Unavailable, Please Login
Ran the smoker today. 35 degrees at 8:00 but no wind and sunny so the cook went well. Dry aged the meat for about a week so the stall was minimal and cook went more quickly than anticipated. Image Unavailable, Please Login
Rosol Duck and pheasant pithivier Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
I took a long nap yesterday afternoon after going to Costco. Forgot to take the steaks out of the fridge. I like them room temp for rare. Ended up getting Pizza Hut delivered. Steaks tonight.
Tri tip? Oak wood? That's a great idea to dry age to limit the stall! By the way, any Santa Maria style bbq joints you or anyone else can recommend in that neck of the woods? If all goes to plan, I hope to be out in that area this summer. Thanks! Image Unavailable, Please Login Image Unavailable, Please Login Grass fed porterhouse. Local butcher, local cows. Reverse sear. The tenderloin was overcooked to my liking, but the eye was happy. Better doneness on the strip side. T
Yep, tri tip. It was on sale and it makes great BBQ because there is enough marbling. And yes, oak this time. I often use oak hardwood charcoal and mix in a few good sized chunks of apple, cherry, ... something else. That gives a great steady burn and it can run 12+ hours on my drum smoker. My drum likes to run at about 240-250 and will run at that with virtually no intervention for MANY hours. It is hard to get 225 as a steady state and I have to fiddle with it a lot to do that. I can get up to about 300 but it is running full out and takes tending here as well.
More seafood-shrimp cakes on a salad of butter lettuce and heirloom tomatoes Image Unavailable, Please Login
Homemade wood fired pizza by my other half..yes I let him make the pizza as he is a master at it.. followed by salted sweet honeyed BBQ pineapple served with syrup and ice cream..This is one of my fav desserts… Image Unavailable, Please Login Image Unavailable, Please Login
Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Omasake in SF last night. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
S Carolina pulled pork bbq. Bought from Costco but really good with homemade vinegar sauce. Image Unavailable, Please Login
Looks great. Is that Omakasi Restaurant? Or another omakasi place? Looks great. Been to Omakasi restaurant on Howard street. It was great. Can't tell by pics if they have changed plating, was different when we were there a year ago.
I wish I had a bbq but apperantly best steak I've made yet. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login