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French Onion Soup Recipe attached. Super easy. Made this tonight. Best tasting thing I’ve made in a long time.

Simple meal. Filet mignon with Montreal steak seasoning, reverse seared on cast iron with. Butter & thyme. Roasted baby potatoes with olive oil, truffle salt, garlic powder and rosemary. Seasons first sweet corn on the cob

It turned out fine, but it didn't blow me away. Fair smoke ring and the meat was moist. Next time I'll leave wrap later. The people a the party were used to a braised brisket so this was fine for them. I served the flat last night and kept the point for myself for leftovers for the next few days. 😈

This is the Recipe I am using.

Ok, so I figured it might take 3 hours or more at 350 -375 so I put it in at 7:30 AM. Well 90 minutes later it was 125 internal and as high as 140 in some spots so off it came. We let it rest for an hour while we got the Greek salad ready. The cupcakes were made last night. Overall we were happy with the results Happy Easter/Passover everyone !!!!! my favorite part was the cupcakes, they were amazing. Carrot cake with buttercream frosting 🧁

I guess Troble didn't get the memo, "No posting pixs of fresh corn on the cob until Tony and I can get it locally!"

That’s why I like Detroit style lol

I make two also. One that sticks to the peel when you place it in the oven. It usually ends up being a calzone. And one that hopefully comes out normal instead of abbynormal.

True. I also left out your favorite...chili...beans or no beans.

Oak is what 99% of the firewood salespeople have around here. I lucked out on some cherry and hickory in addition to the oak I have. All of it was around $85 a rick...2 ricks make a cord and a rick is 4 feet high, 2 feet wide and 8 feet long. Some of them make a rick 18" wide instead of 2 feet since it fits in a smaller fireplace. Some guys sell it by the pickup load. So don't show up in a Ford Ranger...go for the Tundra.

A little early Easter dinner as we are going to a friends house for a non traditional Easter meal (paella) tomorrow.

I am so stealing this one lol

I own and use a JVR Vac 100. I used my old Food Saver bags in it just fine until I ran out and moved exclusively to the chamber vac bags. I've been extremely impressed with how the Vac100 works and they have come out with an extra sealing bar for Retort/Mylar bags which is nice because it basically handles anything I could throw at it for any purpose

Yeah, what @MacKenzie said! Not fair, not fair at all!

Not taking the bait, @Poochie. Not gonna do it. Wouldn't be prudent. (tip of the hat to Dana Carvey as Prez Bush the 1st).

Carryover is usually on the order of 5 - 10 degrees, so plan accordingly. I'd wrap it in butcher paper, a layer of foil, a beach towel and into a cooler for the transport. It will stay nice and warm for hours.

I know it isn’t as pure of an option, but if you find a local pizza shop that makes dough fresh, they’ll often sell it to you as a fresh dough ball. One of my local favorites sells me a 14” dough ball for $2.50, 16” for $3, 12” for $2. For me it’s the best option because I still get fresh dough that I really enjoy, without any of the hassle. Every other part about it, including how I prep the crust is unique to how I make it. Sent from my iPhone using Tapatalk

See how easy that was? Tony will chime in pretty soon. You can't put too many beans in his chili.

But it’s not chili if it has beans 🥸

Happy Passover and Easter to you too. Sorry I can’t help with your plan, tomorrow will be my first stab at Lamb and mine has a bone. I’m treating it like is is beef, I’ll cook to 125 and hope it carries over to 130-135 for medium rare.

We are doing Easter dinner tomorrow so .....

@tyrus it's the only choice i have if i want to walk in to a store to buy it. restaurants use it there to roast goose and duck. the wood is nice and dry, but it's impossible to split by hand due to the extreme knotting in the grain. i would love to have oak to burn.

If you are curious about the unboxing, I did take a video of the most beautiful color/tile combo: the Cobalt blue pebble!!!

I'm not sure about the 3-2-1 bit but here is my margarita recipe. 2 oz Tres Generacións Anejo 1 oz Cointreau 1 oz Grand Marnier juice of 1 Persian lime (if traditional size - if one of those large, mutant limes, 1/2). Generally, about 1 - 1 1/2 oz. All into a cocktail shaker with 8-10 oz cracked ice. Shake for a minimum of 30 seconds to blunt the alcohol. Pour into a salt-rimmed glass. Drink. Smile. Repeat.

My go-to is: 1/3 fresh squeezed lime juice 1/3 simple syrup ~1/3 Tequila with a top it off of Grand Mariner Imperial pint glass (20oz if memory serves) I like to use a sliced lime to rim an imperial-pint glass for the salt, then fill the glass up with ice and put the it in the freezer. If you do this right when you start squeezing the limes, the glasses will be nicely frosted by the time it's ready to mix....And it helps keep the salt adhere to the glass. Then add the lime juice and simple syrup (to about 2/3's full). The rest can be tailored depending on how strong you and your guests like it. It goes down pretty easy... And it can catch up with you just as easy!