tvham
Well-Known Member
Gimme all of your carbs!!! Yum.
Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
Space Wanderer
Well-Known Member
Shishito peppers and white wine sangria...
...then some “General Tso’s” chicken (cooked in the sous vide before throwing it in the wok). Beer instead of wine tonight.
...then some “General Tso’s” chicken (cooked in the sous vide before throwing it in the wok). Beer instead of wine tonight.
Space Wanderer
Well-Known Member
Last night if freedom. Started with homemade guacamole and tortillas and a “porch swing” (a gin-and-Pimm’s based cocktail from Blue Smoke)...
And then a good ol’ steak dinner.
And then a good ol’ steak dinner.
I found these hot dogs at the grocery story today. Just grilled a couple up for lunch.
And wow, they are good. Hotter than I expected and love it. I would say they are hotter than the standard hot sausage you would buy at the store. I'm still feeling the burn in my mouth 10 minutes after eating.
kvetcha
Chet Hanks' Filmography Buff
Tonight we made smashed burgers on the grill! I really wish I’d thought to take a photo, but alas.
first we grilled corn in the husk. then, while that cooled, we threw a cast iron griddle over the coals and let it heat for about ten minutes. Once the iron was hot, we placed two ¼ lb portions of ground chuck/brisket, generously seasoned with salt and pepper, on the grill, waited about ten seconds, and then smashed them to about ½ inch thick. Cooked for about a minute, then scraped up carefully before flipping for 15 seconds. Repeated with two more patties.
served on buttered, toasted Martin’s Big Marty potato buns, with fresh guacamole, crispy bacon, pickled jalapeños, crumbled cotija and a fresh hatch Chile aioli.
it. was. perfect.
cleanup? less fun.
first we grilled corn in the husk. then, while that cooled, we threw a cast iron griddle over the coals and let it heat for about ten minutes. Once the iron was hot, we placed two ¼ lb portions of ground chuck/brisket, generously seasoned with salt and pepper, on the grill, waited about ten seconds, and then smashed them to about ½ inch thick. Cooked for about a minute, then scraped up carefully before flipping for 15 seconds. Repeated with two more patties.
served on buttered, toasted Martin’s Big Marty potato buns, with fresh guacamole, crispy bacon, pickled jalapeños, crumbled cotija and a fresh hatch Chile aioli.
it. was. perfect.
cleanup? less fun.
Space Wanderer
Well-Known Member
Wandering around the meat aisle with no idea what to grill today (didn’t want to do burgers) and I randomly found 2.25 lbs of tri tip steak. Never seen it before at this grocery store. Going to dig for it every time now and grab one every time I see it.
Tyr
Well-Known Member
Yooooo this looks so good!
