Flautas and a margarita to wash it back
Downtown LV
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Flautas and a margarita to wash it back
Downtown LV
Yea it's going ok
Probably the best ground beef tacos I've ever made. Used flour tortillas and made them crisp with a little hot olive oil.
spiced ground beef
cheese
sour cream
green chilis
tomatoes
mild red sauce
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Forgot to post the end game. Chicken came out fucking great.
Trying to pull together a menu for Memorial Day. Not sure if I'm going all ribs or if I should tackle a brisket.
Caution. If you are a fat guy with a newish smoker and head out to you tube to learn about the best process to smoke a brisket be prepared to lose hours of your life.
Eggs Benedict - didn't have ham, went with bacon
Chicken Chimichangas ala Deadpool with Fresh Guacamole with no Jeb Bush Guacabowle
How does the food porn thread get to the 3rd page?
Don't you people eat?
Salt and pepper.
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3 minutes on med/high heat.
Flip, then add these to your skillet
vvvvvvvvvvvvvvvvvvv
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Baste with the garlic butter.
vvvvvvvvvvvvvvvvvvv
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Let your steak rest for 10 mins. then plate it up.
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Enjoy.
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Quote:
Originally Posted by Daly
Had a good run on MMA betting last night so I went and got myself a present this AM.
Easy to assemble. Getting the temp right on this thing is a bit of a pain but the chicken looks fantastic so far.
I'll post pictures when they come off.
Is that a Weber Smokey Mountain?
I used mine for about a year before I bought this mod where you set the temperature on it, and there is a fan that goes into the bottom holes than sucks in air to raise the temp and turns off the air when it gets too high, so you can get a nice steay 225 degrees without trying hard. very nice for overnight smokes where you don't have to wake up every 2-3 hours to check on the temp.
Ribs and Rustic Balsamic Potatoes
Quote:
Originally Posted by CorriganQuote:
Originally Posted by DalyHad a good run on MMA betting last night so I went and got myself a present this AM.
Easy to assemble. Getting the temp right on this thing is a bit of a pain but the chicken looks fantastic so far.
I'll post pictures when they come off.
Is that a Weber Smokey Mountain?
I used mine for about a year before I bought this mod where you set the temperature on it, and there is a fan that goes into the bottom holes than sucks in air to raise the temp and turns off the air when it gets too high, so you can get a nice steay 225 degrees without trying hard. very nice for overnight smokes where you don't have to wake up every 2-3 hours to check on the temp.
Where did you get the mod from? Do you have a link you could post?
Here goes nothing.... Brisket #1 is ready to go.
:this:Quote:
Originally Posted by GordmanQuote:
Originally Posted by Corrigan
Where did you get the mod from? Do you have a link you could post?
fypQuote:
Originally Posted by Dalyhttps://www.bbqguru.com/Quote:
Originally Posted by Gordman
https://www.youtube.com/watch?v=tsC2A8_Q9hc
Well I barely slept and I got a house full coming but here we are 8 hours in...
They only have "Prime" during holidays
sfo
Kinda just a porn thread connoisseur.
Usually just get prime rib (standing rib) in restaurant.
How long and how hard to do this?
Oh it's an all day event.Quote:
Originally Posted by Sanlmar
Every Sunday we go to the same restaurant and I get 12 oz prime rib. Couple scotches. Same table, usually same waitress. No words are spoken.Quote:
Originally Posted by 4DragonsOh it's an all day event.Quote:
Originally Posted by Sanlmar
It is such a simple pleasure. I am on my way now.
I ordered a 24oz they offer for a special once or twice. I literally had a guy walk by and knock my table with his knuckle and nod his head. He understood.
I think I am gonna take a crack at this though.