Don't get me wrong I love corned beef, but I couldn't even taste the sauerkraut or Swiss cheese. For me it's all about the balance.I was unaware there was too much corned beef on a sandwich
What did I cook this weekend.....
- Thread starter Melana
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Cold rainy day, so this split pea soup hit the spot. Fried kielbasa slices to garnish.
TwistedGray
El Jefe Brewing Company
Camping food
Sous vide tri tip finished on the fire pit
Bacon wrapped dogs
Sous vide tri tip finished on the fire pit
Bacon wrapped dogs
Steelhead veg and curry rice.
leftover fish on homemade sourdough English muffins with cream cheese. Who needs a big fat bagel?
Merry - not only are those muffins a work of art but your STOVE! Oh man I am so jealous!!
Ah, you know what you’re looking at! Here she is in all her glory shortly after installation. Most people would have invested in a commercial style range, but I wanted an antique. No regrets
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That is SO COOL! Was it retrofit or restored? I always wanted one just like that.
Thanks, she certainly is a focal point and conversation starter! A restored stove circa 1920ish with a safety switch for the oven pilot light. There is a company that makes reproductions of an older model (Elmira) which is a totally modern range with the look, bot not the feel of its antique parentage.
Freshly caught striped bass on a cedar plank. Served with corn, cuke slices and tomato with a small dollop of sour cream and a few reheated fries.
Wow. That is a work of art. Seems like you are putting it to good use.
Thanks, Az. This is well used, bread, holiday meals and beer are cooked with this range. It isn’t easy to keep clean, though with many areas that “catch” grease, but the daisy burners are mint for distributing the heat and I can really control the level of the flame.
Dang Merry, you are really rockin' out the good looking grub lately - thanks for taking the pictures, I don't ever seem to remember to do that - once confronted with a plate of food my only thought is "EAT!" 
Nothing yet, my wife is still in the mood to cook.
But this afternoon I will grill a tritip and grilled potatoes.
But this afternoon I will grill a tritip and grilled potatoes.
We're gonna run the smoker today with a split brined chicken and a rack of baby back ribs. Maybe I'll remember a picture or two!
Lamb chop, salad with beets, goat cheese, tomatoes and cucumber with a slice of toasted home baked sourdough. Dinner for one and I couldn’t be more satisfied. Hubby will not eat lamb.
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That looks phenomenal, invite me and I'll eat his lamb chops and goat cheese with great pleasure. And salad without beets is boring.
Thanks, Corky. You just hit his other dislikes on the plate, but I’ll put beets on his salad anyway. It’s healthy.
We're leaving the country for 3 months tomorrow, but I couldn't leave without planting a garden. I tried to not plant, but it's in my DNA. I have a pretty dependable auto watering drip system and a friend who will check on it periodically. But I only plant the essentials: tomatoes, carrots, squash, zukes, onions/garlic, and of course 2 huge rows of BEETS for the fall. And lots of pumpkins for winter soup.
kaffeenjunkie
Well-Known Member
Someone’s been spending time in the woods.
Looks fantastic!
TwistedGray
El Jefe Brewing Company
Morel season here, but I'm always reluctant to drive 3+ hours to go hunting for them.
Yum, Tempted2! Sounds and looks delicious.
TwistedGray
El Jefe Brewing Company
Air fryer lamb
Shrimp etouffee for family last night. I used Rotel tomatoes/chilies in the sauce, gave it a nice bite.
NSMikeD
Well-Known Member
Did the ribs on the WSM yesterday. I spend the morning replacing the fan, the door toggle and the igniter on the Fast Eddy to get her back in working condition. Then made personal meatloaf (mini loaf pans) and roasted Brussel sprouts in her and to go along with mashed potatoes. Sorry no pics of that team.
Mexican dark lager to go with both meals.
I’m calling this pasta primavera. Mushrooms, onions, garlic, mahi-mahi, snow crabs, olive oil, herbs etc.
TwistedGray
El Jefe Brewing Company
Snoop Dogs' chicken recipe and my waffles for yesterday
treacheroustexan
Well-Known Member
Doing some meal prep for work lunches this week. All done on my blackstone. A few flat iron steaks, sweet potatoes, sweet red pepper and will add some rice when I heat it up. How’d I do on the steak?
Fries look like money. Frozen or homemade?
steak looks great right now. When ever I do left over steak especially microwaved; the spuds get heated separately from the steak then throw the steak on top and give it a warming in the mic...i get the sides hot first before even thinking about warming the steak.
treacheroustexan
Well-Known Member
Good call. I heated it all at once yesterday, still tasted good but today I'll make sure to follow this advice. Thanks!
kaffeenjunkie
Well-Known Member
Pork tenderloin, Brussels sautéed with onions and bacon crumbles, with mash.
NSMikeD
Well-Known Member
frozen and deep fried. May have been extra crispy style.
NSMikeD
Well-Known Member
Company BBQ included 3 racks beef ribs, 8 racks baby backs and 3 pork butts (pulled). Just the smoker pics. Others made lots of skirt steak, chicken, shrimp sides and desserts etc
The butts were done over the weekend, pulled, sauced, vacuum sealed, frozen and then reheated in the Anvil Foundry (sous vide style). Plus the hot water was used to wash up the table and utensils.
The butts were done over the weekend, pulled, sauced, vacuum sealed, frozen and then reheated in the Anvil Foundry (sous vide style). Plus the hot water was used to wash up the table and utensils.
Oh man those all look great!
Mushrooms are in season; “Chicken of the Woods” creamy mushroom soup!
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