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Best Of
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Re: What Are You Chef-ing Tonight, Dr?
PSB7 · -
Re: What Are You Chef-ing Tonight, Dr?
Meat Morning on the Large. Started with some thick bacon from our local butcher in Melbourne, FL as the egg was coming up top temp. Breakfast while the egg got to 250 degrees F. Then Conecuh sausage,…6 · -
Re: What Are You Chef-ing Tonight, Dr?
Sear7 · -
Re: What Are You Chef-ing Tonight, Dr?
7 · -
Re: What Are You Chef-ing Tonight, Dr?
Just fired up the LBGE for an Oak Barn Beef (thanks @dbCooper) boneless ribeye.The reverse sear to around 120-122*F. Into the flame: No m ore than 30 seconds /side. And the $$ shot- Great flavour (no…7 · -
Re: What Are You Chef-ing Tonight, Dr?
Sister had a recent birthday and 12 year sobriety anniversary. She wanted beef ribs so I threw on a rack yesterday. She also requested peas, possibly a artifact of the alcohol abuse. ;) The money sho…9 · -
Birthday Brisket With Smoked Duck And Andouille Gumbo
Why not, it’s my birthday and 24 people are coming over for dinner.12 · -
Loving on some baby backs
Been awhile since I cooked BB7 · -
Re: OT - What are you doing right now?
About to lay some wood (mallet) to Florida stone crab claws. Went down this rabbit hole last year thanks to @"Florida Grillin Girl". A do-over initially was not in the plan but... one more …11 · -
Re: What Are You Chef-ing Tonight, Dr?
Freezer dive. Going to reverse sear. Pecan smoke rolling.7 ·
