That's a good looking set up and setting BD! I have a client who has property on that lake. He's been telling me for years to come down there. Nice place in the world!
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That's a good looking set up and setting BD! I have a client who has property on that lake. He's been telling me for years to come down there. Nice place in the world!
Ha!Quote:
Originally Posted by Mazderati
> sunset, this time of year...
Elkurritos tonight. Bring tequila!
Nice, I know the lake, great spot.Quote:
Originally Posted by Beer Drinker
In laws have a house on Kentucky Lake just north of you. Tennessee lakes are the best.
I bet Bill Dance would agree!Quote:
Originally Posted by BmillsSkier
And not a single one of you swingin' richards brought tequila.
Attachment 186845
The Elkurritos ....
Haha. Every time I hear Bill Dance mentioned I think of this. And how close it is to my FiL.Quote:
Originally Posted by Cruiser
The anchor is one that I've seen on several occasions live.
Legitimate, Cruiser.
Legitimate indeed.
Before:
https://photos.smugmug.com/Other/MPC..._230158-XL.jpg
And roughly 12.5 hours later, after an overnight smoke:
https://photos.smugmug.com/Other/MPC..._114703-XL.jpg
It's waiting in a cooler now for transport to our friend's house, where I'll pull it. If the smoke ring is any good, I'll grab a photo of that, too...
Nice looking food.
Cruiser doing okra right with cornmeal.
No pictures, but have been cooking a lot with friends at the new place. Highlights include savory french toast from a baguette with antelope gravy, pork tacos made from leftovers of a hog roast earlier this summer and asian style slaw for a little fusion at our housewarming party, and eggplant and zucchini parm that made even the 10 y/o eat their vegetables.
http://uploads.tapatalk-cdn.com/2016...703922df1f.jpg
Made this chuck, 36hours sous vide, 1.5 on the smoker.
Made the juices into an Au Jus. Was tasty.
No offense, but what a waste of time.
Not money, but pretty much the same as some old white guy said.
And I am adding your decimal point. I hope.
??? Dryer than jerky? With jerky?
Cruiser is a man who knows how to cook a lamb chop! Looks great!
I just did a braised piece of backountry.com cardboard that I marinated in ancient Chinese spices with soy yeah! for 96 hours.
Fired up the egg with a perfectly kenji fried egg, had a heady topper, and dropped that shit for a week with my computer controlling the smoke through my ipad, and it fucking rocked. Like a rock. With some asparagus, it was amazing.
I think I can't top it. Must try.
Recipe:
Open boot;
extract liner;
poach an ayurvedic spa, and infuse liner;
find intuition;
Don't get caught poaching.
Put clothes back on;
Grab long bathrobe;
DO NOT SHOWER, DO NOT PEEK!
Redress with accoutrements de jour;
With a very skilled movement, and utensils, remove.
Run with clarified butter, and let rest.
Enjoy.
Serve with Suave and Ivory, and A-1 sauce for authenticity.
Fini.
Del Real tamales from Costco, gussied up with some chipotle-lime sour cream and cilantro. Garden tomatoes on the side. Those Del Real tamales are seriously legit for $1/ea. Certainly not the best tamales I've had, but I've paid much more for far worse tamales at Mexican restaurants before.
https://lizdeanski.files.wordpress.c...901_192741.jpg
Visited the folks this past weekend. The old man broke out the the new sous vide machine. 3 hour ribeyes on Saturday, and a 5 hour pork loin on Sunday. I was so-so on the steaks. The fat is my favorite part, and the quick sear didn't crisp it enough for my liking. The even doneness throughout is pretty cool, though. The pork roast was fucking dialed. He brined it, smoked it, then dipped it. It was the the best pork loin roast I've ever had. New levels of juicy.
Cooking a bunch for the week: smoked turkey and chicken breasts, mac&cheese, beans, meaty red sauce for pasta. Makes for easier dinners and young Owen's school lunches.
LOL! Nice touch with the Rainier and in a can no less!Quote:
Originally Posted by MiddleOfNight
These items will become coleslaw
http://uploads.tapatalk-cdn.com/2016...6ea268ba4d.jpg
Shake it & stick it in the fridge
http://uploads.tapatalk-cdn.com/2016...941863ea5b.jpg
These things (plus light brown sugar) will become bbq sauce
http://uploads.tapatalk-cdn.com/2016...9d3cdd76aa.jpg
Like so
http://uploads.tapatalk-cdn.com/2016...3fa273b639.jpg
Meanwhile, outside on the grill
http://uploads.tapatalk-cdn.com/2016...27050d014b.jpg
More later
Winter is coming.
Gotta slim down and get back in shape.
Attachment 187584
Attachment 187585
^^^ That's real purty
I made what will be half sour pickles in about a week. Pics to follow.
I just got that exact grill for dirt cheap and am currently sitting next to it as it cooks some corn and sockeye salmon!Quote:
Originally Posted by acinpdx
Quote:
Originally Posted by MakersTeleMark