I'm heading up to central Washington State. I'm going to try and stop at a hole in the wall diner. Probably have a cobb salad, there its huge! https://www.mountainviewdinerwa.com/
It’s like deja vu all over again. BBQ chicken and corn. Sure is tasty! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I'm in central Washington State, means mostly fast food. Monday was Panda Express. Last night did Dominos. I plan on leaving at around 3pm, so should make it home for dinner. I'll grab some sashimi take out.
I went out to dinner for my Dad's birthday and had one of the best steaks - perhaps even the best steak - I've ever eaten. It turns out that how I like to order it, seared crunchy on the outside and as rare as possible on the inside, is actually called Pittsburgh Style. Maybe I need to drop in on @Smiles sometime and compare it at the source. All the best, Andrew. Image Unavailable, Please Login
That looks and sounds awesome, but I have no idea why it would be called Pittsburgh style. But there are many reasons why you should drop in and visit me! Matt
Got a little busy so I've been neglected this thread and cooking. However today I am back at it and will be cooking up quite a storm today...hopefullly. I have chicken fillets marinating in General Tao sauce and Sriracha plus some peppers. Just mixed a bunch of spices (cayenne pepper, black pepper, paprika, all spice, cumin, and some more) for my cajun style shrimp which I will be making. Pan fried in oil, garlic, onoins, jalepeno peppers, and maybe more. Side wise I think I have rice and qunioa on tap. We will see how this turns out!
She's coming together! Image Unavailable, Please Login Sent from my SM-G960W using FerrariChat.com mobile app
Veggies and more. Image Unavailable, Please Login Sent from my SM-G960W using FerrariChat.com mobile app
I'm quite happy with this as well. The damn shrimp overcooked though as I tried to keep it warm. Image Unavailable, Please Login Image Unavailable, Please Login
It looks great. I’ve heard of adding prunes to BBQ, but not pruners. I still have and use what was my first #2 Felco from 1976. Good groceries as usual, all y’all.
Great hand tool, right! Swiss made and very satisfying using a well made tool. Ours are the Felco #8 from about 2001. Sharpen the blade occasionally with a small hand file and ready to go.
Good question. On my old Webber I cooked right over the coals. Figured with these higher temps on the BGE indirect would be better. Plus I’ve done some thicker cuts and didn’t want to sear it too much. 2” chops and thick steaks. And chicken takes a while to cook so direct would really char it. No right or wrong answer.
