Oh my, that looks purrrrrrrrfect.  What do you call that, 'medium-rare'?

 

Seems more like medium to me. 

Depends on who you ask, or where you look.  I consider that to the medium side of medium rare.  That was also the most cooked portion of the two steaks.

I consider it perfect!

Crawfish étouffée

Tonight I finally cooked up some sauerkraut that I made about 3 weeks ago in my grandmothers crock.

 

Just cabbage and salt and wait.

 

 

 

 

 

 

 

 

three weeks later (beer optional)

 

Don't show those sausages to Colin!!!

Beer should not be optional.

Fred's 133 degrees for four hours with a little butter. Seared 2 minutes per side. Remembered post shots this time. A bit overdone, but not bad.

Edited May 25, 201511 yr by blessingx

Looks good to me.

Same! There's enough pink in your eyes. Enjoy!

^ Now that's funny!

Not quite cooking but just made, then devoured some homemade guac.  A little too much onion, but still quite good.

 

Not quite cooking but just made, then devoured some homemade guac. A little too much onion, but still quite good.

Looks great Nate!

Guac on slate=win!

Mmmm, guac

 

I counter with tonkatsu

 

Metric fuckton of red beans. Soon to be metric fuckton of crawfish.

Win on the mud bugs!

it was a good time.  I'm beat

Let the jacuzzi-ing begin

(I knew those insulated shipping containers would come in useful.

We have ignition!

Post Jacuzzi

Searing

Plated

The verdict - "really good - very juicy"

Apparently, I'm allowed to cook again.

Ad Hoc brownies.

 

Edited June 13, 201511 yr by cetoole

Fax was on all night, Colin, but I don't see no brownies.  Looks scrumptious.

Are they as rich as it says? I nominate Colin to make them at MOA IV.

Yes, but without the marijuana.