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Thought I would reverse sear a ribeye and inject a 5+ Tri Tip with some plum sauce to cook tomorrow Sent from my SM-T835 using Tapatalk

Did burgers on the KK last evening and turned them into cheeseburgers with chips. Getting dressed. Melted the cheese in the WFO. Plated with chips. Homemade buns but store bought chips. There was one burger leftover and no buns. Decided to have a burger sub for lunch,

Just received some Atomic Horseradish. I’ll report back once we’ve tried it. I have some experience with fresh horseradish. It is a main component of the Passover Seder. A chunk of horseradish on a small piece of unleavened bread (aka matzoh). Nothing clears your sinuses better.

Me, too! @Poochie - make my own cocktail sauce as well. You can find decent stuff in a jar (Jon gave me some nice stuff in a gift box - sadly not available online), but it still doesn't compare to homemade.

Pizza and wings 650 on the stone this tasted very ny style pizza. nice pool of cheese grease in the middle. nearly died cooking this on the rooftop its so friggin hot…

i've put wasabi in shrimp cocktail sauce. big surprise for unsuspecting diners.😇

After all that I realized one of the best ingredients in a Bloody Mary is horseradish, it had to be told. The interest in the subject braindoc started stayed and so I drove to the Polish store some 15 miles away, this is what I found in the cooler/frig with a close to fresh as you may come by in a jar not grated by your own hand.

Great cooks everyone! @MacKenzie i much prefer to cook my corn in the husk on the grill with some smoke vs. boiling

Acquiring a taste, you have to build up a tolerance, it's what some would have to do to enjoy this marvelous root. I remember as a child the contests some of us had to see whom could eat the biggest spoon, today the challenge is water over the dam. Either I burned out all those receptors or my tolerance level is sky high. Kind of like Toney here, he loves the ghost peppers and habanero's, his tolerance came from constant exposure and an addiction to the peppers flavor, if I were to venture a guess. You know you've hit the big leagues when you can take a table spoon in your mouth of the homemade and then without blinking an eye rest your spoon back on the table and say, pass the Kielbasa please.

Speaking of corn on the cob and my stomach that is a bottomless pit for fresh corn on the cob - I need to find out when the next delivery from the farmer is so I can get it as fresh as possible. After 3 days 50% of the sugar in the corn has turned to starch seriously changing the taste and it also makes the corn tougher. From on the stock to pot asap is my motto for corn on the cob. Melting Butter Video 2022-08-11 at 5.24.40 PM.mp4

The duck was eaten as an appetizer, they ate it as fast as i could slice it lol And of course all veggies/tomatoes were garden fresh

Porchetta is done and resting, just finishing a few duck breasts now then off to my sisters for a family dinner. More pics to come

Corn. From plant to KK to tummy. Yummy.