Couple of rib-eyes over white oak, going to pair with a ****-ton of beer and baked potatoes. Got ‘em on sale for $7.99 a pound!
Approved...that’s the correct quantity of beer. Assuming it’s metric ****-ton?going to pair with a ****-ton of beer
Each to their own....somehow I never got the appeal. I love potato bake, potato salad, mashed potato, just never got the baked “jacket potato” thing.baked potatoes
Damn, maths? 2.2 pounds to the kilo. 8 * 2.2 = (8 * 2) + 2(8 * 0.1) = 16 + 1.6 = 17.60 a kilo. That is pretty good, I think I’d normally pay 22-24 per kilo?Got ‘em on sale for $7.99 a pound!
best baked spud there is, are the ones done in foil and in the fire's hot ashes. takes about 3 hrs + for the ones we do... perfect fall potato. well, imoEach to their own....somehow I never got the appeal. I love potato bake, potato salad, mashed potato, just never got the baked “jacket potato” thing.
Here is someone who knows how to live. How did those mushrooms go...cause they look freakin awesome.View attachment 1017633View attachment 1017634View attachment 1017635
White oak coals and mushroom skewers and some of those on sale rib-eyes from the deep freeze. Good Friday night cookout with ****-ton of beers. World ain’t ended yet so we’s a eating decent on this Friday night! Y’all have a great weekend!!!
and here it is! :Here is someone who knows how to live. How did those mushrooms go...cause they look freakin awesome.
How do you go with the steak, you like it still cold inside, or mostly charcoal, or somewhere in between?
And as always, your beer potions are correct and accurate.
Exemplary inspection...you’ll get a commendation for this!
i like the skewer for the shrooms. did u cook on open first, then turn over, or bottom first then turn over? going to have to try that now that my Broilmaster is back up and in service.White oak coals and mushroom skewers and some of those on sale rib-eyes from the deep freeze. Good Friday night cookout with ****-ton of beers. World ain’t ended yet so we’s a eating decent on this Friday night! Y’all have a great weekend!!!
Thank god you added more than the first photo...in the first one, the onion looked like...gulp...pineapple. And pineapple has no place on a burger unless you a literally eating it while “hanging 10” off a beach in Hawaii. Wearing a grass skirt.i like the skewer for the shrooms. did u cook on open first, then turn over, or bottom first then turn over? going to have to try that now that my Broilmaster is back up and in service.
burgers tonite....
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ha ~Thank god you added more than the first photo...in the first one, the onion looked like...gulp...pineapple. And pineapple has no place on a burger unless you a literally eating it while “hanging 10” off a beach in Hawaii. Wearing a grass skirt.
And even then I think it’s in rather poor taste, lol.
Burger looks great. I go for heavier bread, and I tend to melt the crap outta my cheese, but otherwise yours look much like mine. Simple, delicious, who wouldn’t like that?
Oh, and if you like em, some bread and butter dill pickles/cucumbers are great.
Brush the mushrooms with olive oil and douse them with salt and pepper, I put them open side down first. When I flip them I take what ever oil is left on the pan/plate and pour it in the open side. Burgers sounded good to me for dinner tonight but I got out voted by my wife and son so we’re having teriyaki pork tenderloin, grilled of course!i like the skewer for the shrooms. did u cook on open first, then turn over, or bottom first then turn over? going to have to try that now that my Broilmaster is back up and in service.
burgers tonite....
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both good prices! brisket packers here run around $3.39/# or more...Just got pork loins for $1.78 a pound & whole brisket for $2.00 a pound.
thanks, chef!Brush the mushrooms with olive oil and douse them with salt and pepper, I put them open side down first. When I flip them I take what ever oil is left on the pan/plate and pour it in the open side. Burgers sounded good to me for dinner tonight but I got out voted by my wife and son so we’re having teriyaki pork tenderloin, grilled of course!
good job on the grill rejuvenate!!!!!thanks, chef!
tell me where to come to, and what time,,and ill help consume.....thanks om!
bone in chops, thick cut. we used it Sat nite...
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good deal we are always on the look out for experienced, good consumption engineers!!tell me where to come to, and what time,,and ill help consume.....
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