BIGSHEP Posted April 30, 2020 Report Posted April 30, 2020 It’s a rainy day in the 757. I decided to toss 8 porterhouses on YOLO the Dragon. Porterhouse Pork Chops today. 15
Bruce Pearson Posted April 30, 2020 Report Posted April 30, 2020 Wow those pork chops look delicious making my mouth water! Nice cook 1
Tyrus Posted May 1, 2020 Report Posted May 1, 2020 Nice cooks, absolutely delish. I'm hungry and those images are where I want to be, yum. 1
tony b Posted May 1, 2020 Report Posted May 1, 2020 Shawarma pork steaks last night, with grilled red onion and zucchini. Roasted red potatoes in the indoor convection oven. Everything direct @ 325F, with apple wood chunks. 8
MacKenzie Posted May 3, 2020 Report Posted May 3, 2020 In these times anything goes for supper, tonight it was homemade spaghetti, sauce and meatballs with a side of steamed cabbage with butter and lots of pepper. 10
mguerra Posted May 3, 2020 Report Posted May 3, 2020 https://youtu.be/tjxcMrUSpZ8 Anyone know how to get the video in the post, not just the link? 2
Basher Posted May 3, 2020 Report Posted May 3, 2020 That video came through mcg. Great looking cook. Not sure why you want to remove the connective tissue. That’s my favourite, sticky, gooey, flavoursome, juicy part combined with the muscle.The fat I understand.If you want to remove the fat, it would be tricky to leave connective tissue behind.Sent from my iPhone using Tapatalk
Tyrus Posted May 3, 2020 Report Posted May 3, 2020 Hotel Turkey breast with no tell sauce. Foiled on the left too protect the thin and closer side running by the fire. 10
tony b Posted May 3, 2020 Report Posted May 3, 2020 Doc, I just copied your link and pasted it into this post. There's an option at the bottom of the screen that asks if you want to embed it or just post it as a link. The default is to embed, so I didn't change it. 2
MacKenzie Posted May 3, 2020 Report Posted May 3, 2020 34 minutes ago, tony b said: And not a beet in sight! No, and those black spots are black garlic. 1
Tyrus Posted May 3, 2020 Report Posted May 3, 2020 This was a small bottom round, it's always a favorite. Sorry no plate shots, too many projects on another plate. You gotta love the roto, very dependable. 5
Pequod Posted May 3, 2020 Report Posted May 3, 2020 Great burgers require great buns. The rules: #1 - make it brioche, and #2 - make it yourself. The burgers...they be of the smashed variety to maximize the char. Superheat a baking steel, then flatten two 2.5 oz balls o’ boeuf with a heavy flat spatula. The chez is of the American variety. Not really cheese, but a must have, like beet root. Great burger meets great bun. 7
