Leaderboard

Let's not forget about cajun cornbread and beans!

Here is our smoked reverse sear Easter filet mignon...hummm. Happy Easter!! Envoyé de mon iPhone en utilisant Tapatalk

But, the 1st assumption to that is, you gotta like beets. I will eat them on rare occasion, but not a big fan, especially the pickled ones. Bad memories from childhood and Mom putting the pickled ones on the salad.

Just a week cook with these juicy burgers!! Envoyé de mon iPhone en utilisant Tapatalk

When reading through the food lab (excellent book, btw). I was caught off guard by a recipie for lamb with anchovies, garlic and rosemary. I decided to try it kamado style over spring break, along with some board dressing (the best thing to ever happen to roasts in my opinion)

My signature BBQ pasta dish...Olive tree smoked Gioiaverde / Saccottini. Envoyé de mon iPhone en utilisant Tapatalk

Awesome looking breakfast.

Happy for you! I lost my Annie last month to lymphoma. Eskies are a riot. I have had one and a half. The other half was a German shorthaired pointer. Talk about a confused dog!

Yum yum looking good

What a great cook.[emoji7]

I think they call this "nesting".....like painting the babys room before they are born.....just got word delivery is tomorrow!

Great minds, Aussie. Did burgers last night, too. My buddy came over to help with beermaking and I had asked him what could I make him for dinner and he said, "just a plain old cheeseburger." So, that's what he got. You're right MacKenzie, I have to admit that they were damned tasty. Plus, the weather here is finally turned over and we got to have dinner on the deck. Nice day, all around. @Aussie Ora Never seen beets on a burger before - pretty funky to me!

Aussie, grilled burgers are one of the best tasting you can do on the grill but you already know this.🤣

FRIED MAC ‘N’ CHEESE STICKS Makes: 30 sticks INGREDIENTS 8 ounces elbow pasta 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 teaspoon salt ½ teaspoon pepper 2 cups sharp cheddar cheese, shredded 2 cups flour 4 eggs 2 cups bread crumbs PREPARATION 1. Bring 3 quarts of water to a boil and cook elbow pasta. Stir occasionally for 7 minutes, or until al dente. 2. In a saucepan over medium-low heat, melt butter completely and whisk in flour for 2 minutes to create a light roux. 3. Add milk to the roux and season it with salt and pepper. Stir continuously until the sauce fully thickens. 4. Gradually add cheese to your sauce and stir until fully combined. 5. Add cooked pasta to your cheese sauce and stir until each noodle is fully coated. 6. Remove mac ‘n’ cheese off the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours in the freezer. 7. Cut the frozen mac ‘n’ cheese into sticks. (Cut in half then cut again so that you have 3 to 4 inch sticks) 8. Batter sticks in flour, egg, and bread crumbs. In that order 9. Preheat a pot of oil to 325°F/170°C. 10. Fry for 2-3 minutes or until golden brown, then drain on a paper towel. 11. Enjoy! I personally like to add about 1 tsp of hot sauce to cheese mixture before adding pasta Garvin