We’ve had a number of vegan recipes lately. I don’t have any issue with vegan food, like all food it can be quite good if made properly. But I thought you all might be interested in an esoteric non-vegan recipe (it has butter in it, sorry vegans.) I call it “steak.”
- Make Fire.
- Put Salt on Meat.
- Put Meat on Fire.
- Take Meat Off Fire.
- Put Butter on Meat.
- Put Meat Next To Bait.
I picked up some really nice looking flatirons today. will be eating them in a few hours.
Ditto. I usually cook them in a ripping hot cast iron skillet, and today will be no exception.
Love the idea of cooking directly on coals, but haven’t tried it yet. Being an indoor cook, I’ve become enamored of the reverse sear for my steaks.
Reverse sear? Is that where the inside is charred but the outside raw?
Lol
Reverse order of normal. Roast at low temp until you have the desired doneness, then sear at high heat for the crust.
Found a good explanation here. Looks promising!
I highly recommend it. Far better control over the cooking temperatures.
Unfortunately he doesn’t recommend it for steaks less than 1 1/2 inches thick, i.e. any steak I am likely to find in a supermarket around here.
You can do it with thinner steaks, but you have to chill them first to prevent overcooking.
Put the bag in ice water for about 10 minutes before you sear.
I actually chill prime rib roasts too; I like a nice crust on the outside while uniformly rare on the inside.
I order from Snake River Farms. They ship the cuts in dry ice and you can select your delivery date. It’s not cheap meat, but it’s been very good every time. Would recommend.
SRF was one of the first US wagyu distributors, right?
I believe that’s the case. I’ve ordered a few of their Wagyu tomahawk steaks. Those things are monsters and are perfect with reverse sear. Plus the bones make me feel all Cro Magnon.
I picked up a couple NY strips yesterday – refresh my memory on this reverse sear thing? I might want to try that. And with my smoke detector out of commission I will be pleased to not set off any alarms either.
Low & slow until internal temp is reached, then sear the fuck out of it in a pan on the stove top. Result is all pink inside, with only a tiny brown ring outside.
This can also be done completely on the grill if you set it up for two zone cooking. I do all of my smoked chicken thighs and other smoked lunch food that way.
Smoke until pretty much ready. Open the top of the kettle grill to let the coals get screaming hot. Sear for less than a minute each side.
On the grill over indirect heat followed by a high temperature sear is awesome. Lets that yummy flavor permeate the meat.
Enough with the euphemisms!
Sous vide and a plumbing torch: The ultimate reverse sear method.
Sous Vide is difficult to get the timing right to avoid drying out the steak.
If you’re gonna troll, you need to be more subtle.
I’m not trolling. I have had a heck of a time not getting dry beef when using sous vide.
Describe.
It’s been over a year since I last bothered trying, but the short version is, whenever it came out of the bag, all the juices got left behind and the meat was dry. I’ve never found the proper time for a given weight and it was wasting too much good meat, so I went back to ovens or frying pans depending upon the piece being cooked
What temperature?
Leftover purge in the bag is normal.
The key part of the name is “sous.”
Or “souse” for this group.
Drying out beef with sous vide is like having bumpers in your bowling lane and throwing gutter balls. You have to try really hard to do it.
No, it was really easy. Consistantly so.
Then you’re going too hot. You want to keep the temperature under the fiber contraction/eznyme deactivation temp. If you want the meat more well done, cook it up with a faster technique after you’ve held it at the tenderizing temp.
I think he might be boiling his meat.
Eewww!
Or, was that a really unusual euphemism?
I think the implications are equally gross either way.
I have never managed to dry out a steak in the sous vide.
What Not Adahn said, use a hotter technique to sear if you want more doneness. However if you want well done, don’t bother with the sous vide at all. In fact, please stop buying steaks if that’s the case.
To amplify what was being said below, the point of sous-vide cooking is to avoid denaturing proteins.
You use a controlled temperature bath to bring the food to a specific temperature all the way through.
Traditional cooking uses higher Heat which diffuses into the food raising the internal temperature over time. So if you cook a roast at 350 for half an hour the internal temperature will not reach 350, but it will reach the temperature you desire.
Sous vide says just put the roast in a bag and put that bag in a bath at the desired temperature. Then you can leave it in there for as long as you like, and at some point it will reach equilibrium and it will not cook any further.
As far as I know, this technique was developed out of curiosity about getting a correctly cooked soft-boiled egg. The traditional method was to time how long it was placed in boiling water. But if you happen to have a thermostatically controlled water bath, then you can put an egg in at 90 degrees Centigrade, 80 degrees centigrade, 70 degrees Centigrade Etc. And measure how each egg comes out. What they learned was that no matter how long you left the egg in, it would be the same consistency based on the temperature.
So what makes the meat get tough is raising the temperature to the point where are the proteins begin to curl in response to the Heat squeezing out water. Get hot enough, and the sugars on various proteins begin to get sheared off as well. Those sugars hold water too.q
So, that is what people are talking about when they express surprise at turning out and overcooked or tough steak using this technique.
I have been playing around with sous vide. I like it best for pork chops. I tried hard boiled eggs for deviled eggs in the sous vide, and, while the yolks were perfect, the whites were complete mush and would not stand up to cutting and filling. Pretty disappointing.
My problem with steaks in the sous vide has been water intrusion into the bag. It really makes it that heinous grey color and obviously makes it too wet to sear, so it has to be dried extensively on paper towel before finishing. Maybe you’re having the same issue?
Butter? It that like the butter burger thing I heard about for the first time this summer?
There was a steak/chop house here that had a dish called “sliced steak.” They’d take a tough-but-tasty cut, sear it, slice it wwwwaffer-theen, put the pile of slices on toast points, then pour melted garlic butter over the whole thing. It was amazeballs.
I think I’m going to make some of this later on with the leftover steak.
Our local high-end grocery sells outstanding smoked tri tip at the deli.
When they have leftovers, they make something that they call “Tri Tip Ranchera”. Thin sliced and tossed with butter, cooked mushrooms, and pico de gallo, with a touch of beef broth/brown sauce.
Great use of leftovers.
Damn similar to a French chain restaurant (L’entrecôte, limited to the Southwest if memory serves) the spousal unit and I ate at last fall in Bordeaux. Great steak, grilled á point, sliced stupid-thin, covered in obscene amounts of “secret recipe” brown butter, and served up with unlimited amounts of frites. That, plus a mandatory green salad to start the meal and optional wine and dessert. That’s all the place served, every evening. It was always packed with lineups out the door.
That sounds fabulous.
One of the few times in my life I thought standing in line for a meal was worth it. And I ain’t gettin’ any younger.
Because of its success, the chain has spawned imitators both in France and a few other places such as New York. :-/
Oh, I should mention: yeah, the French can do these kind of restaurants as well as anyone on Earth — but never let it be said that even they can’t ruin food!
Ladies and germs, I give you the epic suck known as Grill Courtepaille! The human body takes around 12-18 hours to turn perfectly good raw ingredients into feces, and this French chain restaurant can do it in mere minutes!
The site appears to be written in Foreign.
The Alphabet Corporation has an app for that. 😉
… 🙁
People were actually talking about rolling back because of an issue only seen with bad data from 2015. Mind you, these transactions have an active life measured in weeks, so open entries from 2015 means they’re dead entries that shouldn’t be there.
Speaking of eating stuff.
Evidently the mice did it .
“We also saw them eat up all the vending machine doritos, man.”
The future Mrs. Pi just grilled up some super NY Strips, rare and juicy. Mmmm… Meat.
Roseda Farms is close by and we picked up a special last weekend: 1 Sirloin Roast (like a 2-pounder), 2 sirloin, 2 NY Strip, and 8 6-oz (sirloin) burgers of very good quality for $59. Very good quality meat. They supply a lot of local MD and DC restaurants.
I don’t see the qualifier “hopefully” in front of “future Mrs Pi.” So she said yes?
Well, until recently, she had no interest in marriage. I’m twice divorced and her parents – who live with us – don’t do much to make it seem appealing. I’m on the record as having said many times of marry her in a heartbeat.
In the last few weeks, tho, her friends were asking again about it and it turns out that she’s changed he mind. Now the word is out – she knows I know – and I merely need to officially ask.
Just need to get a nice ring. She is giggling as I write this. She will say yes. 🙂
Woohoo! Happiness is good. (If she’d really say yes, she’d say it without a nice ring.)
FWIW, OMWC and I are both on marriage #3 and it’s been the best for each of us, by far. (If he knows what’s healthy, he will agree, although he’s arguing about my wording. Hmmm.)
She’s not a jewelry person so you might be right. We’re discussing it now and it she’s pretty “meh – not a diamond. Maybe a piece of amber with a fossil in it?”
I had no idea. I love this woman.
I made chili for lunch using the Beyond Meat crumbles OMWC is always talking about. Just trying to lower calories rather than make vegetarian and in fact used chicken stock. Nice large bowl under 300 calories. It was a decent substitute. I would use it again. Might add spices directly to crumbles before adding diced tomatoes, beans, and stock. Didn’t do that this time because had Habenaro and Fresno in there and wanted to gauge heat before adding.
Gettin to be that time of year. Jugsy demanded white chili with chicken earlier, and I obliged.
Sans beans.
So… chicken with chili seasoning?
2 ilk of peppers, A onion (took it off my belt), garlic, 2 breasts cubed, standard chili seasonings, 4 cups of liquid (2 cups boxed broth, 2 cups of better-than-bouillon)
Cook chicken 1st, remove, add butter, cook veggies with seasoning, add liquid, add back chicken, slam lid on pressure cooker and pour the coal to it for 15 minutes or so.
Release pressure and add in 1 bar of cream cheese that has been mixed with about 1/2 cup heavy cream. Simmer for 15 minutes or so, or cook down to desired consistency.
Holy heart clogging dairy products batman! I like the sounds of that.
what I make is a variant of this:
https://www.heyketomama.com/keto-white-chicken-chili/
But thats the platform I started with.
Yum. I’ll have to try instant pot next pot.
GFS actually has a decent frozen white chicken chili. I’ll saute some peppers and onions to add along with it and add additional spices but will toss in slow cooker in morning on a weekday and it makes a nice no fuss dinner.
I entered a chili contest using the crumbles. Judged by a group of Chicagoans who resembled the Superfans (“Da Bearssss”).
Took first prize. The judges were stunned when they found out it was vegetarian.
https://www.telegraph.co.uk/news/2018/04/01/peer-faces-backlash-describing-people-eat-fake-meat-transgender/
He’s the guy who would wore the cilice in olden times and liked it.
That looks a lot like my dinner, except for replace the noodles with another steak.
The classic turf and turf?
I did ribeyes for lunch and dinner will be strip steaks.
A high-quality roast beef buffet tonight at the local upscale golf course. MIL’s buying.
She wants something from us, I can just feeeeeeel it!
At the end, when they ask if you want coffee, say no.
That’s when it’s coming.
I came across a recipe, which I can no longer find, for bistecca alla fiorentina.
The technique involved using a hair dryer as a blower on the coals to get the grill temp up into the 1800F range.
I keep meaning to try it, but my wife isn’t going to be happy.
Get your own hair dryer. They’re not very expensive.
That’s what I get for watching the end of the Packers game and not continuously refreshing.
22-0, baby! :woohoo:
Yes! Outstanding! There’s my Pack!
(With apologies to my late Mom who was a Bills fan.)
That’s my Bills.
Hair dryers are cheap. Get a dedicated appliance.
I haven’t done anything stupid in a couple of weeks.
Don’t want my wife getting spoiled and expecting good behavior all the time.
I don’t think you need to worry about that.
Oh, but I do.
FWIW, I doubt the veracity of the statement that you haven’t done anything stupid in a couple of weeks.
It has been… 15 days.
One of the Alton Brown books talks about doing that with a Weber grill. With the huge caveat that doing this will void your warranty on the grill, and the hair dryer, and anything else associated with it.
All of the disclaimers make me want to do it even more.
Why do you think I included them?
Use a chimney starter — they’re cheaper to replace than a grill. You will burn through it.
Also, they use less fuel.
Leaf blowers work pretty well on charcoal grills too.
Is the metal on your grill supposed glow cherry red?
It did on my gas drill when I drilled out the orifices. And then it started leaning to the right.
Fortunately, the shutoff valve is 20 feet away, so no need for a tuck and roll through a fireball.
Drilled out the orifices? Phrasing?
The grill my friends used was permanently deformed.
Leaf blowers work on bonfires as well.
Random Mech-E question.
If you have a situation where you are trying to construct a water-driven mill with the watercourse at the bottom of a gorge and the cultivated lands on the plains above it (assume sufficient rain irrigation), is it better to position the millstones at the bottom of the gorge near the motive force and raise the milled flour to the lip via a grain elevator driven by the same wheels, or run a drive chain up to the lip and have the mills up there?
Depends. Are you using sous vide to dry out the grain before you lift it?
*snicker*
check your thermostat….
It says “Granite”
The V stands for vide
Hey YUFUS
Sup Tres!
Jokes aside, does anyone have an actual answer for the question?
Lifting will take more energy unless you’re using the crops coming down as a counterweight.
Depeds on how far you are transferring the energy. A drive belt from water wheel to the stone wont lose too much energy if it doesnt have to go far.
Less than a couple hundred feet a belt to the top of the gorge would be the way to go.
I’d put the stone at the bottom and move the grain. Tension transmission is more complicated than grain transmission. KISS
Mill at the bottom. The. Use the water to transport your finished grain down river. Here a short distance from my home town was a contraption they used in the old days hat was pretty cool. It was a Wooden platform with a chain and bucket set up on it in which they would load sacks of grain at the top of the hill where it was grown and transported by gravity to the river below. About 1500 feet verticaly and about a mile horizontaly. The weight of the grain would pull the empty buckets back to the top of the hill. Originally it started as a dry sluice, they threw the sacks in and let them slide down, but it turned out the friction caused the wheat to overheat and burn so hey went to the bucket belt system.
http://www.historylink.org/File/7917
Apparently it’s called a tramway.
I worked for Riblet Tramway which built some of the cable suspended versions in that area and along the Clearwater. At the end of the day, they would fill the downhill buckets with rocks for starting it the next time it was used.
A buddy of mine who is a combine mechanic and loves trains first told me about it. Ingenious and labor saving. I’m in the Lewiston area.
The tramways really got their start moving ore down from mines. I’m in Spokane.
The river is not navigable, and the flour is needed back at the top of the gorge where the people who plan to cook with it live.
David H. Koresh.
Between last night’s tOSU game and this Ben-girls win, Im gonna have to double-up on my blood pressure meds.
Atlanta terribly disappointed me.
I had a feeling once Cincy lost Eifert, it was done. I was nearly correct.
While not a Ravens fan, Ill be actively (drunkenly) supporting them tonight. Anyone that beats Pittsburgh is OK in my book.
The Ravens represent all that’s fine and good in this fucked up world.
*eyes roll so far back SP sees China*
I suspect Art Modell would agree with you.
Obstruction of Justice and unibrows are “all thats fine and good”
Not Guilty.
You’re just pissed because the Vikes are so sucky this year.
They couldn’t even beat Buffalo, of all teams!
I’m a Steelers fan.
Then by default, you’re a horrible human.
Go Ravens!
Obligatory.
*grumbles*
I remember when they were the Browns…
Any team that has a mascot that feasts on roadkill does not represent anything fine and good. If they were honest they would be called the Baltimore Landfill Crows and the on field depiction would have a used condom stuck on his beak tooth and several old syringes hanging off his wings.
You’re thinking of Baltimore residents, not the mascot.
Ravens are highly intelligent and are easily trained.
I assume you’re still butthurt about the whuppin’ they gave the Donkeys.
My dad came out to my house a few months ago and we did the caveman style steaks. I built a rather large fire in my firepit out of oak firewood. I allowed it to burn down to a bed of coals around 6 inches deep. I then took my lead blower and gently as possible blew as much ash off the coals as possible.
We had sliced a rib roast into 1 1/4 inch ribeyes. We placed the ribeyes directly on the coals. About 2 to 3 minutes per side.
They turned out fantastic. You do have scrape a bit of ash off the meat when you’re done, but the char is perfect.
What kind of oak?
Red.
Nice. There are 20 species of oaks native to CA, so “oak” can mean a lot of things. Some delicious, some not.
Using the right oak for Santa Maria Tri tip is critical.
I am gonna guess red oak. That is the best for cooking and for firewood. White is ok for cooking or firewood but splitting it is a godawful task. The fibers are practically woven together and half of the time the ax just goes BOING! and bounces off. Red oak splits like a dream – you can practically just show the ax to the logs and they split on their own.
” show the ax to the logs and they split on their own.”
Paraphrased from a CL ad I made once: “this gonna rock yo’ shit so hard, it’ll jump out of the toilet and flush its own damn self”
Suthen is right. Red is mostly what I burn at my place. I have burned white, post, blackjack, pin, and water oak but red is the easiest to process and most abundant around here.
I burn a lot of hickory as well. It can turn extremely hard over time though and can be hell on chainsaw teeth.
That’s the truth about hickory, but it sure does burn nicely. Also, after it dries out the thick bark separates from the wood and is tough as hell itself. With a gap between the wood and the tough bark your chain gets knocked off the saw easily so you better have a chainsaw tool in your pocket.
Post oak…I would never cook with it. the bark around here is often covered with lichen or moss and the wood has lots of hollow spots in it filled with bug poop, fungus etc. and you dont always know where those spots are.
Now I want to go cut firewood and try the caveman steak bit. I have never done that. Cold weather cant get here fast enough.
I forgot to comment on the blackjack. That shit burns HOT. You have to be careful how much you put in your fire place or stove.
Most of the wood I cut, I burn in this
https://imgur.com/ppIxZLo
There is a tank of water in it that sits over the fire box. On the back, there is a fan and damper that kicks on and blows on the fire when the water in the tank’s
temperature drops below 170 degrees.
Inside my house house I have an old style mercury switch thermostat. I have that switched wired to a relay coil. When the temp in the house drops below setpoint, the relay energizes. It turns on a water pump that pumps hot water through a radiator that I have installed in my ductwork and also turns on the ductwork blower. It works extremely well.
Nice. It sounds like you have a pretty good grasp of heat transfer.
You are going to make everyone else jealous not just of your ability but that you have the opportunity to put it to practical use.
A lot of people on these boards live in places where you cant even paint your house without permission from some govt entity much less engineer something like that.
We finally have a post about steak, and everyone is busy????
For shame.
They are all eating steak
Except for UCS. He’s all dried up.
Maybe he needs sous vide gloves.
With ketchup.
Just finished eating the strip steaks. So good.
They were prepped with TJ’s garlic salt and grilled. Took them off at 120° and topped with a pat of butter.
Worked first shift yesterday. Right after getting home I got called back to the plant. A forklift operator had busted a sprinkler pipe. It’s a dry system, takes some time before the air bleeds out and it starts raining inside.
One of the 3 riser water valves seized. Before we could close it, the water came. For the five minutes before we got the mains closed, it gushed onto machinery and materials and covered about 50k sq ft of the plant in water. I was there till after midnight then back all day today.
Good crew of volunteers. Ready to go tomorrow like it never happened. Yep, been busy 🙂 Now I’m off to see some live music!
And where is this forklift driver now?
He was highly motivated to help clean up and was extremely apologetic. He’s a good man, really. We’ll investigate the incident today.
Well… you have a good excuse, I guess.
I took a nap. And how do we do the inter-post gifs? I have an idea for an article that is totally gif worthy.
One relies on the benevolence of SP. Usually the image optimization kills animations (intentionally). Email me with your idea. If it’s worthy, I can assist. 😉
We can only hope that James Comey never stops being James Comey – brave truth teller that he is.
Somebody’s still willing to publish his drivel?
“Most disturbingly, we live in a world where millions of Republicans and their representatives think nearly everything in the previous paragraph is O.K.”
Because they are deplorable and irredeemable?
Keep it up, fuckhead.
demanding to know if a respected senator has ever passed out from drinking.
“Unthinkable!”- Teddy Kennedy
But it’s OK for the senators to demand that of a judge.
BIF News. The initial e-mail has been sent out. If you didn’t receive an e-mail, I don’t have you on the list for the Autumn BIF. If you received a message, you’re on the list. Pretty straight forward.
If you wish to participate shoot me an e-mail at my handle at Google’s mail provider.
Grilling a spatchcocked chicken over a beer water bath today. First time I’ve cut it up that way rather than just halving it.
Also hanging a new baseboard heater but came to find my drill’s battery was dead. We’ll see which one is ready first.
“beer water”
Coors?
Kona. The water was added post production.
I miss beer can chicken with Coors but I don’t like the idea of cooking with those color changing cans.
I have done it a dozen times or more with a Coors can. It hasn’t killed me yet
QED
Kona? Good. At least you didn’t have to drink it.
Someone gave us the longboard as a gift. We tried and failed to re-gift it.
You can buy beer can chicken holders so that you dont have to use the cans. I think we have a double one around here somewhere.
Yummm.
I am on a plane to Dugway, Utah aka middle of nowhere. To placate the needy husband, yesterday I cooked Bengali 5 spice beef curry (Bengalis do it with lamb, but I’m a Gentile).
This time did it in the instant pot, not the stovetop. Holy cow what a time saver. Turned out great.
pressure cookers be dope af, yo
Dugway is part toxic waste dump. I hope that’s not where you are.
Yeah, it’s still the center of bio and chemical warfare testing. Bleach.
I’m just trying to test a clean railgun. He’ll, we’ve even installed solar to make it nice and eco friendly at my site.
We also live in a world where a sitting federal judge channels the president by shouting attacks at the Senate committee considering his nomination
Inexplicably. He inexplicably insulted those Senators. That was a job interview, and he proved he is temperamentally unsuited for the job. He showed up drunk and belligerent. Later, he exposed himself to a troop of girl scouts in the gift shop of the Capitol visitors’ center.
I have enjoyed hearing people talk that way. Especially the Senators themselves.
The Democratic senators all admitted that they had completely made up their minds before the hearings even began. So when they claim that they are trying to get at the truth, we all know they’re lying. It isn’t even up to debate. They don’t need to know the truth, because they already know they are voting no.
So they have this guy up there for a hearing and spent a large chunk of the time simply trying to insult him and Sully his name. There can be no pretense that they were asking questions in an effort to find the truth. So the only explanation is that they were trying to make him look bad on National Television. Of course that would make you angry. In any other context you would probably end up with a punch in the nose.
But I love how fake politics is. Cory Booker sat there and spent five minutes telling everyone how much he respects Chuck Grassley. Every syllable that was a lie. Obviously. It was just as a set up so that his walk out would be dramatic. Pretending that the real insult to the Senate was calling a vote, rather than putting salacious allegations on national TV in an open hearing instead of doing it in the closed session.
The Democratic senators all admitted that they had completely made up their minds before the hearings even began. So when they claim that they are trying to get at the truth, we all know they’re lying.
Grassley said as much in his letter to Bernie Sanders.
Shitweasels are gonna shitweasel.
“Most disturbingly, we live in a world where millions of Republicans and their representatives think nearly everything in the previous paragraph is O.K.”
Don’t kid yourself, Comey. Some of us think you should be washing socks in a medium security federal penitentiary.
On the what to do with a cheap cut of meat front, I used to do something similar back when I didn’t have any money. Eye of round used to be really cheap. You could get it in a roast for Less Than hamburger sometimes.
So what I would do is cook it on the rear side of medium rare on the grill with a slightly thick cut. It was usually very good. Unless I screwed up and left it on for a couple of minutes too long and ended up with tough-as-nails well done eye of round.
Another cut that I would use was a Boston roll roast. I’m not even sure what that cut it is, but it has lots of marbled fat and sinew throughout. So I would just take the roast and cut it into steak size chunks and make steaks for my buddies in grad school.
Those were some delicious steaks. Well, every now and again you’d have to set aside a chunk of vein or something weird like that, but when you’re a starving grad student and you can have steak, you shut your mouth and enjoy the steak.
Now, you can throw it in the bath.
I bought 6 full racks of beef back ribs this week.
$.99 a pound. Of course it isn’t quality meat.
24 hours at 149F, and…. people are telling me how amazing they are.
*disclaimer- you have to trim a lot of the fat if it doesn’t render off
Ok, my first unscripted review: https://youtu.be/LIDlHeIrzLA – “Let the Corpses Tan” – a retro crime/giallo flick. Worth checking out if you can find it at a local theater. Will try and do another one of these reviews for Nosferatu after the Thursday evening screening.
BTW, do any glibs live in Pittsburgh. I have to go there for work the weekend of November 28th and 29th.
The Browns are Browning everything up.
I kinda want to see them win.
Their defense got tired. What do you expect, 5 quarters of football and around 800 yards of total offense. I told you guys when the games were picked that we were underestimating Oakland’s offense.
Mmmm, beef. Had a burger at a local brewery for lunch. Tomato soup and grilled cheese on tap for dinner. I just poured a can of Payette “Fly Line” Vienna Style lager into a frozen mug.
There’s a big pot of beef stock bubbling away on the stove for a batch of French onion soup tomorrow, a batch of Calabrian tomato paste just went into the oven for six hours of reducing, and six pounds of Chanterelles are prepped and ready for a quick sauté in butter before they go in the deep freeze for winter consumption.
I’m going to be up late tonight but it’s worth it. And there will be bourbon.
How do you get grilled cheese on tap? Doesn’t it clog the nozzle ?
High pressure line.
Soup and sandwich for dinner?
I’m glad you’re making the most of your twilight years.
BTW, Leap…. I’m glad to see you’re using the right kind of charcoal. Lump is objectively superior to briquettes.
/readys to fight any naysayers
I would have to concur. After all, she’s lump .
It’s all I use other than just hardwood.
Pellet grill for the win.
Any type of wood or custom mixture.
Cold smoke to 500 degree broiling flames with the spin of a dial.
Browns things.