I know. Just ragging it back at you.
What's for dinner.
Moderators: NCF, salmar80, BF004, APB, Packfntk
And no, not really a big straight up spaghetti fan. It's fine, just many more pasta dishes I would rather have.
Palmy - "Very few have the ability to truly excel regardless of system. For many the system is the difference between being just a guy or an NFL starter. Fact is, everyone is talented at this level."
By the way it's $%@# casserole you $%@# weird ass Mud Ducks!
Palmy - "Very few have the ability to truly excel regardless of system. For many the system is the difference between being just a guy or an NFL starter. Fact is, everyone is talented at this level."
I do it both ways, the wife does not like them in at all.
I prefer them in often eating them both ways. Not many noodles, just enough though.
Tonight it's Pastitsio. Greek.
No pics, but I made homemade jambalaya the other night and it... was... awesome.
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Got a whole beef tenderloin on sale at the pig.
Gunna put in the smoker Sunday. Try to keep it around 220-230 for about 2 hours.
Then I like to cut em up in like 1” thick slabs and put em on the grill as hot as I can get it for like 30 seconds, rotate it 45 degrees for another 30 seconds to get some nice criss cross marks on it. Flip it and do the same to the other side.
So juicy and tender and flavorful. :chefskiss:
Gunna put in the smoker Sunday. Try to keep it around 220-230 for about 2 hours.
Then I like to cut em up in like 1” thick slabs and put em on the grill as hot as I can get it for like 30 seconds, rotate it 45 degrees for another 30 seconds to get some nice criss cross marks on it. Flip it and do the same to the other side.
So juicy and tender and flavorful. :chefskiss:
Tuscan chicken in a creamy white wine sauce. Scrumpdillyiscious!
Some may not know what the "pig" is.BF004 wrote: ↑30 Apr 2020 13:41Got a whole beef tenderloin on sale at the pig.
Gunna put in the smoker Sunday. Try to keep it around 220-230 for about 2 hours.
Then I like to cut em up in like 1” thick slabs and put em on the grill as hot as I can get it for like 30 seconds, rotate it 45 degrees for another 30 seconds to get some nice criss cross marks on it. Flip it and do the same to the other side.
So juicy and tender and flavorful. :chefskiss:
Piggly Wiggly, shop the pig.Raptorman wrote: ↑30 Apr 2020 16:29Some may not know what the "pig" is.BF004 wrote: ↑30 Apr 2020 13:41Got a whole beef tenderloin on sale at the pig.
Gunna put in the smoker Sunday. Try to keep it around 220-230 for about 2 hours.
Then I like to cut em up in like 1” thick slabs and put em on the grill as hot as I can get it for like 30 seconds, rotate it 45 degrees for another 30 seconds to get some nice criss cross marks on it. Flip it and do the same to the other side.
So juicy and tender and flavorful. :chefskiss:
I know. I grew up shopping at the Pig. But not all here are from the midwest.BF004 wrote: ↑30 Apr 2020 16:46Piggly Wiggly, shop the pig.Raptorman wrote: ↑30 Apr 2020 16:29Some may not know what the "pig" is.BF004 wrote: ↑30 Apr 2020 13:41Got a whole beef tenderloin on sale at the pig.
Gunna put in the smoker Sunday. Try to keep it around 220-230 for about 2 hours.
Then I like to cut em up in like 1” thick slabs and put em on the grill as hot as I can get it for like 30 seconds, rotate it 45 degrees for another 30 seconds to get some nice criss cross marks on it. Flip it and do the same to the other side.
So juicy and tender and flavorful. :chefskiss:
I was a Dicks man myself...
Palmy - "Very few have the ability to truly excel regardless of system. For many the system is the difference between being just a guy or an NFL starter. Fact is, everyone is talented at this level."
I even had a Dick's Insider card!
Palmy - "Very few have the ability to truly excel regardless of system. For many the system is the difference between being just a guy or an NFL starter. Fact is, everyone is talented at this level."
Asparagus, olive tapenade herb goat cheese burgers, Colby jack cheeseburgers
Palmy - "Very few have the ability to truly excel regardless of system. For many the system is the difference between being just a guy or an NFL starter. Fact is, everyone is talented at this level."
Yum, be careful with those Optimators.
Three of those will knock ya on your can.
Three of those will knock ya on your can.