Boatboy24
No longer a newbie, but still clueless.
The ribs are on, and the cicadas couldn't be happier...
What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
The cicadas get quiet after dark (thank goodness). Dinner done. Ho-made Mac-n-cheese, sous vide CotC and a few sous vide BSBs for the wife and for lunches the next couple days.
None of my grill/smoker racks have been that clean since the day I brought them home.
Boatboy24
No longer a newbie, but still clueless.
None of my grill/smoker racks have been that clean since the day I brought them home.
Ha! I'll admit, I spent a little time cleaning the top grate on the smoker. The grates on the gas grill, I do keep pretty clean though - not too hard when I can get it to almost 700F and just burn everything off.
Boatboy24
No longer a newbie, but still clueless.
Half of a large strip steak and a large salad with lemon juice, EVOO, and healthy portions of fresh cracked pepper and shaved parmesan.
Sous Vide on that steak Jim? Looks perfect
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Boatboy24
No longer a newbie, but still clueless.
Sous vide flap meat. Lousy presentation, but excellent taste!.
Boatboy24
No longer a newbie, but still clueless.
The ever so slightly reheated remains of Tuesday's steak served over a salad. A little rough on the edges, but they cut away easily.
Pork tenderloin (garlic, rosemary); roasted asparagus (Parm); mushroom farro "risotto"; sautéed spinach with garlic and EVOO; roasted broccoli with lemon.
Boatboy24
No longer a newbie, but still clueless.
Yum! Thoughts on the Velvet Devil?
Hard to go terribly wrong with Ten Buck Chuck!
Yeah, what Mike said (but I am not as clever). Simple, reliable, quaffable. A fine choice for the circumstances.
Friday night Ho-made Pizza night. Sourdough crust with pepperoni, italian snausage, kalamata olives, mozzarella and ricotta cheese and of course fresh basil at the end.......
Finally feeling like myself again. This is the first (albiet holiday shortened) week I've worked full time at full pay in 14 months. Slept for almost 9 hours last night, I think I might like the semi-retired lifestyle better, LOL. Still have gobs of work to catch up on, we've lost three people during covid (moved within the company or found other jobs) and will soon be losing two more to retirement from a department of 14 in total. I'm finding myself doing anything but programming lately. At least I won't get bored anytime soon.
To celebrate last weekend, did some ends from a filet roast and some pizza (mine shown, slightly singed but delicious).
Today just put a pork butt I picked up at Wegmans yesterday, boy have meat prices started climbing around here (except for chicken, though wings are at a premium price). Cooking on some charcoal and hickory, nice warm day so I shouldn't struggle to keep temps up (250* right now in the Weber).
Happy Weekend!
To celebrate last weekend, did some ends from a filet roast and some pizza (mine shown, slightly singed but delicious).
Today just put a pork butt I picked up at Wegmans yesterday, boy have meat prices started climbing around here (except for chicken, though wings are at a premium price). Cooking on some charcoal and hickory, nice warm day so I shouldn't struggle to keep temps up (250* right now in the Weber).
Happy Weekend!
Grilled salmon steaks with salsa verde; Swiss chard and onions; Basmati rice with coriander; green beans and butter with lemon pepper seasoning; shaved asparagus salad. Washed down with a simple Pinot Gris.
Boatboy24
No longer a newbie, but still clueless.
Do you blanch that asparagus or just shave right out of the fridge?
Glad you're getting back on track Craig, food looks great!
Chimmichuri flank steak, homemade flour tortillas and my favorite Mexican rice recipe adapted to the "stick o butter" style cook and it worked just fine.
Chimmichuri flank steak, homemade flour tortillas and my favorite Mexican rice recipe adapted to the "stick o butter" style cook and it worked just fine.
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