Pappasito’s black water: 1/3 pineapple juice 1/3 soy sauce 1/3 water I use the small can of pineapple juice as a measure. For beef fajitas I also add meat tenderizer. 3 can total is good for 3-4# in a gallon zip lock. Marinate for 2-3 hrs. (I prefer 2 hrs) Take out and dry the meat/chicken before you cook. I don’t grill much any more and prefer cast iron cooking but that works really well on the grill. The key is to not over marinate or that’s all you’ll taste. Sent from my iPad using FerrariChat
Craving Indian food badly, we managed to order a pre-made meal from the supermarket delivery service; Potatoes, chicken korma, chicken tikka, rice and naan. Yummy! Image Unavailable, Please Login
Do you have the ash tool? Image Unavailable, Please Login I find it pretty handy for getting a lot of the ash out of the nooks and crannies. Makes it so that the I don't feel the need to take it apart for a more vigorous cleaning as often. Image Unavailable, Please Login Before dinner. Mojitos with freshly made mint juice. Yesterday was the annual mint harvest. Over the winter we let it grow like a weed. Then we yank it out by the handfuls to make room for maters and peppers...T
Totally agree with this last idea. That's why once someone posted their homemade smash burgers here, I stopped doing it the old fashioned way. They seem juicer and you can't beat the crust...T
I have a similar tool and I do pull ash out the bottom, just haven’t disassembled it for a big cleaning. One of these days...
I think I used too much hamburger per patty - I did 6 oz, so basically a 1/3 of a pound or so. Probably better doing about 4 oz instead? The judges are pretty harsh in my family - twin 19 y/o daughters - "it's okay, yeah it's good" is about the best I can hope for.
Hahaha I have and with the most recent banter on the previous page I figured I would chime in. I'm actually a little curious how one shops to cook so many amazing meals. I feel like cooking for 2-4 people I still forget to have half the proper ingredients or portions.
Tough crowd! I normally do 4-5oz patties when I make them. It's difficult at first when you see how thin you really get the burgers. Good news is food is about preference and 6oz may taste better!
Geez this is a lot of work - but 160 pounds of wings are smoking ! Image Unavailable, Please Login Image Unavailable, Please Login
Sauce at the beginning and halfway through a second dip - Image Unavailable, Please Login Image Unavailable, Please Login
Loading smoker - I can get 12-14 pounds of wings per rack .. so around 200 pounds total capacity .. These GIF’s are a little more interesting than pics - hopefully not annoying to anyone.. Image Unavailable, Please Login
I'm probably gonna need to up my statin dose once this shelter in place thing is over. Invited the neighbors over for baby back ribs tonight.... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
From dinner for 300 to dinner for 1... Ania is working the night shift, so I’m on my own. Pop’d a bottle of Rioja and cooked a 30-day dry aged filet that I managed to get delivered. Along with mushrooms with thyme, scallions and garlic. Yummy! Image Unavailable, Please Login Image Unavailable, Please Login