January 15, 20179 yr Just now, grawk said: eww Yeah, I kind of figured, I left that one open for all kinds of ridicule despite my good intentions. And, yeah, eww.
January 15, 20179 yr 1 hour ago, tyrion said: Bought an extra to send to Brent but ended up eating it. Isn't that what you're supposed to do with biscuits? Kinda like pouring one out for the dearly departed?
January 15, 20179 yr Isn't that what you're supposed to do with biscuits? Kinda like pouring one out for the dearly departed?Exactly. Then I had one of these at Jack Rose after dinner at Estadio which was excellent:Sent from my iPhone using Tapatalk
January 22, 20179 yr Cajun filet biscuit in the background?**BRENT**Sent from my ONEPLUS A3000 using Tapatalk
January 23, 20179 yr I think Gail had Raffy come down to keep an eye on me while she went to the March in D.C. I think dinner was part of the deal as was the Traeger which now lives on in a suburb of Orlando. I have to admit that the ribs were pretty outstanding.
January 23, 20179 yr Yes the ribs were pretty amazing and so were the wings. We need to do another clod though. Pics of the adopted Traeger to come after I pretty it up and put a new controller.
January 25, 20179 yr Then: Roast Curry Cauliflower, Sweet Potato, Dal, Kale & Apricot Vinaigrette Now: Ribs and asparagus. Need to play with how I finish the ribs after pressure cooking. Edited January 25, 20179 yr by cetoole
January 25, 20179 yr 37 minutes ago, cetoole said: Then: Roast Curry Cauliflower, Sweet Potato, Dal, Kale & Apricot Vinaigrette Now: Ribs and asparagus. Need to play with how I finish the ribs after pressure cooking. Deep frying the ribs seems obvious.
January 25, 20179 yr 2 hours ago, EdipisReks1 said: Deep frying the ribs seems obvious. In bacon grease.
January 25, 20179 yr 7 hours ago, cetoole said: Need to play with how I finish the ribs after pressure cooking. Finish 'em in your mouth! Just like...Oh never mind.
January 26, 20179 yr Deep frying does seem obviously tasty. I actually went with what Steve recommended, this time. Karaage, poke salad, and a barbacoa tamale. I don't think I'll be able to finish it all.
January 26, 20179 yr That's not the Colin I know. 30 minutes ago, cetoole said: Deep frying does seem obviously tasty. I actually went with what Steve recommended, this time. Karaage, poke salad, and a barbacoa tamale. I don't think I'll be able to finish it all.
January 26, 20179 yr 5 hours ago, cetoole said: Deep frying does seem obviously tasty. I actually went with what Steve recommended, this time. Steve always recommends a sneaky poke on the side.
January 27, 20179 yr Made some cold smoked salmon, about 80 degrees for 12 hours after brining. Then froze it for about 52 hours. Not bad but I think I can do better. Sent from my iPhone using Tapatalk
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