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all american meat & potatoes!

edited 5:13AM in EggHead Forum
22jun07-022.jpg
<p />& mushrooms & onions[p]22jun07-026.jpg[p]22jun07-037.jpg[p]and a taste of france[p]22jun07-005.jpg

Comments

  • Now I have never seen taters cooked like that. It all looks awesome!
  • AZ TravelerAZ Traveler Posts: 664
    Rick's Tropical Delight,
    Way to go, nice cook and pics. AZ

  • GHEggerGHEgger Posts: 37
    Rick's Tropical Delight,[p]AMAZING pics! Nice close-ups. My mouth was literally watering while I read your post. If it tasted HALF as good as it looked, you're a lucky (and/or skilled) individual![p]Keep 'em coming!
  • 22jun07-039.jpg
    <p />barbqr,
    those were new red potato with olive oil, s&p, direct on the grid for about 30 minutes at 350-400, then in the skillet to finish for 15 minutes or so.

  • dhuffjrdhuffjr Posts: 3,182
    Rick's Tropical Delight,
    My list of things you have to cook for Ohio's Eggstock is growing :>)

  • Hoss's BBQHoss's BBQ Posts: 435
    Rick's Tropical Delight,
    Awesome pics love the flame action on the one!! Hoss

  • 2EggTim2EggTim Posts: 170
    Rick's Tropical Delight,
    I'm to the point now where I always make sure I have a bib on before I view your pics.

  • FlaMikeFlaMike Posts: 648
    Rick's Tropical Delight,
    Oh man, you're killin' me!

  • stinkiestinkie Posts: 7
    Rick's Tropical Delight,
    the only thing that would finish off a meal like that would be a good cigar.

  • Rick's Tropical Delight,[p]Saw your phtoto and ran to the store. I bought 3 bone-in ribeyes, 3 lbs of red potatoes, 2 lbs of onions. Have plenty of olive oil on hand so it is not diet night.[p]THANKS![p]Kelly
  • 15jun07-026.jpg
    <p />Kelly,
    hahaha! flame on![p]i really prefer the new red potato over the baking potato[p]sometimes i roast em whole, and sometimes i slice em and sauté[p]

  • Rick's Tropical Delight,[p]I agree about the reds. The bakers tend to dry out. However, use the dry egg'd bakers' scouped out flesh to make fluffy gnocci. Smoked gnocci....oooooooh....[p]k.
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