Thanks. Raced the bikes at The Ridge the other weekend. Raced the car at Pacific Raceways for the Historic's weekend. Here's my ugly burger. But really, really good. The kind of good that you know will hurt you later. Only had one. Still on the mushroom diet . Image Unavailable, Please Login
Big Dan. The Ribeye Man! Celebrating the 4th with peaches. Apple pie may be the quintessential American dessert, but I'm a huge fan of peaches. They're starting to come into peak flavor around here, so I hopped in the 911 and bought about 2.5 lb at a small roadside stand in Bowie, Texas. Peach & datil pepper salsa (the latter thanks to Ron AKA Streetsurfer!!). Pureed three fresh peaches, about 8 datil peppers, seeded, but kept the membrane. Simmer until reduced by half. Great on fish and chicken. And, in a spicy peach margarita. About 8 peaches, reduced over low heat until about halved in volume. The best truck I learned was to blanch the peaches, after having made a small cross hatch incision opposite the stem end, then shock in cold water. The peach skin then just comes off easy. No fuss. Puree. Add 3 tsp fruit pectin. They were so sweet, I didn't add sugar, so it'll likely never fully gel like a jelly, but probably more like a syrup. Happy Fourth everyone! T
I'll see your ribeye, and raise you 3 more (Seasoned with evoo, salt, pepper and a bit of blackened seasoning)
Agree those look might fine! Even more health lol: Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Grilled asparagus. My fave way to enjoy them. Since it's the Fourth of July, made burgers. Smash burgers. Largely motivated by these insanely good tomatoes they had at a fruit stand up in Bowie. I'm thinking mater sammich for lunch tomorrow with the leftovers! Smoking away on the BGE. 600+ F cast iron pizza stone. 1 min per side. Smashed as thin as I could. Grain fed beef from Kroger. Finished product. Keep it simple with good beef and a great mater. Served with steamed broccoli, and these. Reasonable heat, not crazy hot though. T
Love grilled asparagus. Is it just me (likely) or does anyone else get a "popcorn" taste from grilled asparagus?
Our local market has had amazing beef this summer. I picked these ones because they had huge "caps". These were the third one in the list below iirc. They have had four kinds of ribeyes (in decreasing order of marbling): Snake river farms "Kobe" - $33 pound Local Wyoming ranch prime graded - $24 pound Angus (brand - often better than prime) - $20 pound Choice - $17 pound I've tried the first three on the list already this summer, and honesty they have all been pretty similar. So for the best value, I start by eyeing the angus and then look to the prime and then the wagyu. Imho these prices are darn good too (considering they could gouge given the location and limited competition.) Still, I miss dry aged beef...so I'll still order from Bryan Flannery on occasion.
Those prices are very good for the quality, especially (I'm assuming) for a non-national chain. It's almost tempting to try the choice. T
It's you! Seriously, I would not be surprised if there's some overlap in chemical profile. There's actually a lot of chemistry behind getting popcorn to pop optimally. Fascinating. Well, fascinating, if you're a nerdy chemistry! T
Jambalaya time! Broke in the new Tilt skillet tonight! With a 30 gallon capacity, it's ready for anything! Here are pics: You crank it up when you are done to dump the food into a pan, and it makes cleaning it super easy too.. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Here's the jambalaya- started with blackened chicken, andouille sausage and butter, added 15 boxes of Zatarains mix, 8 quarts of water, diced tomatoes, fresh jalopenos , other peppers, etc.. Turned out awesome! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
That's just epic! Tilt skillet. That's something I've never seen before. Wow. Food looks great too. BTW, you really should update your profile to include "cooking on a grand scale" under interests! T
Tomahawk Ribeyes! Charred - and cooked to Medium Rare + Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Those look ok I guess. Actually they look amazing!! I grilled up some chicken at Dad's house on the 4th. Wasn't near as tasty lookin as those steaks though!!
I had an H2O smoker going all day. Made lambchops in the morning, while doing a quart of smoked mixed nuts. Almonds, Walnuts. Pepitas, Sunflower seeds with Maple syrup, Cinnamon, Salt, Stevia, Coconut shreds. For lunch I made smoked salmon, and then for dinner+ smoked this Bison roast and Chicken, trying out my vacuum marinade tumbler. Marinade for the latter was a Jagermeister and Black Cherry/Blueberry blend. Image Unavailable, Please Login
OK so we lost it today at the farmers market Clams Squid ink pasta Garlic chives orange mushrooms parsley With a wine garlic butter sauce was amazing We had fudge with picked lotus root for dessert forgot to take a pic of that Image Unavailable, Please Login
