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Thread: Watcha cookin'?
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05-17-2023, 05:02 PM #7226
Sharp as a bowling ball.
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That burner is so overpowered. Even with the wok on it there's no need to turn it up anywhere near high. Got some chickpea and artichoke fritters bubbling away
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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05-22-2023, 06:03 PM #7227
This Space For Rent
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Steaks and street corn…
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05-22-2023, 06:19 PM #7228
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^^ spectacular. Is that parmesan cheese on the corn? And that lime just gives me a new idea on how to use my chili/lime sauce.
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05-22-2023, 06:44 PM #7229
This Space For Rent
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Grilled the corn along with the steaks, cranked the grill to 500 and had the corn on the upper rack. While the steaks were resting I slathered the corn in Mexican sour cream and then sprinkled it with grated cojita cheese, tossed some spices on it and, delicious!
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05-22-2023, 06:44 PM #7230
user, registered
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mmmm, steak juice. got some taters ta soak up that goodness I hope?
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05-28-2023, 07:18 AM #7231
Quatsch!
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get you going in the AM“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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05-28-2023, 07:22 AM #7232
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I wanted to hate that but now I want one.
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05-28-2023, 07:26 AM #7233
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Why would you hate that??? I'm not going to eat one because I don't burn enough calories to afford it in the calorie budget. However, it looks awesome.
Originally Posted by JimmyCarter
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05-28-2023, 08:19 AM #7234
terminal intermediate
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Buy some Tajin and try it on the corn next time instead of “spices”. Originally Posted by BobMc
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05-29-2023, 03:36 PM #7235
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I made ribs for the Memorial Day dinner. Sous vide baby back ribs with different rubs at 152 degrees for 24 hours and then smoked them on my BGE for about 40 min. At 255 degrees with cherry and oak. I mopped them with Famous Dave's sauce haf way through.
Everyone really liked them. Texture was fantastic as they were very tender, and a great bite through. All the racks were the same texture. Taste was also good though I would prefer a little more smoke.
Not sure if I'll do it again that way. Easy way to dial in the texture, but my normal traditional BBQ method yields better flavor.
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05-29-2023, 04:02 PM #7236
"The Harmonizer"
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Watcha cookin'?
Lennox or Royal Daulton? Originally Posted by schindlerpiste
get you going in the AM
Thinking Lennox JeffersonLast edited by irul&ublo; 05-29-2023 at 04:41 PM.
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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05-29-2023, 05:59 PM #7237
Quatsch!
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Ding! Ding!
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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05-30-2023, 09:47 PM #7238
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Leftover pizza and an over med egg on top is the best quick breakfast you can have! Originally Posted by schindlerpiste
get you going in the AM
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05-31-2023, 10:48 AM #7239
Bearded Sweater Model
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Just pulled a whole chicken from freezer
Gonna spatchcock and grill it tomorrow night with some roasted corn
Plan to finish it with some leftover BBQ sauce I made up last week
Need ideas for rub or marinade. Did a search here but didn’t see specifics
TIA
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05-31-2023, 11:39 AM #7240
ahhhh!
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Watcha cookin'?
Your going to slather it after… spatchcock and dry brine it tonight, getting all up and under the skin with salt. Let it chill uncovered in the fridge all tomorrow.
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
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Squaw Valley, USA
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06-02-2023, 10:40 AM #7241
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Gave this a try for breakfast recently. Cut avocado in half and remove seed. Crack an egg into seed hole on each side and sprinkle cheese on top. Try to set them in air fryer without spilling all the egg lol. I think I did 10min at 400F. Season and hot sauce to taste.
Turned out pretty good and very easy to make. Just scoop out with a spoon.
Only change for next time is to get larger avocado. I scooped a bit of avo out to make the seed holes bigger but egg still spilled over.
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06-02-2023, 11:31 AM #7242
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I prefer my avocado cold (room temp). Ya, I know, avocado melt is a thing. They're not awful. I prefer to make a melt and add the cold avocado to it.
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06-03-2023, 10:06 AM #7243
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My sister made this at our lake cabin last weekend, it's great.
https://cooking.nytimes.com/recipes/...heese-and-mint
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06-04-2023, 08:40 AM #7244
Sharp as a bowling ball.
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Gotta love a trip to h mart. I just wish there was one a little closer to my house.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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06-04-2023, 09:31 AM #7245
ahhhh!
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A little angel dust makes everything better
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
Self-Certified
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Squaw Valley, USA
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06-04-2023, 10:42 AM #7246
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Let's get wet!!! Wait, wuht? Originally Posted by nickwm21
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06-04-2023, 06:05 PM #7247
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Sunday night sheet pizza is my go-to gluten cheat day meal.
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06-04-2023, 06:35 PM #7248
I hiked the ridge... once
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Originally Posted by evdog
Gave this a try for breakfast recently. Cut avocado in half and remove seed. Crack an egg into seed hole on each side and sprinkle cheese on top. Try to set them in air fryer without spilling all the egg lol. I think I did 10min at 400F. Season and hot sauce to taste.
Turned out pretty good and very easy to make. Just scoop out with a spoon.
Only change for next time is to get larger avocado. I scooped a bit of avo out to make the seed holes bigger but egg still spilled over.
Avocados in Dominican Republic are..eh… larger.
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06-04-2023, 07:20 PM #7249
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Teriyaki
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06-04-2023, 08:01 PM #7250
"The Harmonizer"
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Watcha cookin'?
Just like Sosa…on roids Originally Posted by Lvovsky
Avocados in Dominican Republic are..eh… larger.
Seriously…I thought those were fucking eggplantsQuando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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