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Best Of
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Labor Day Cook
Decided to throw some wings and sausage on the LBGE this afternoon. Did the wings at 350 for about an hour or so. Dipped some in Frank’s, some in Bachan’s, and did lemon pepper on the last. Turned ou…5 · -
Re: Labor Day ribs and stuffed pork tenderloin.
I can’t complain that DH wanted ribs because this set up is amazing. The fermented lemon is an absolute delight in this pork tenderloin.3 · -
Re: OT - What are you doing now? (2025)
They can see through certain materials if I'm not mistaken, and there's a offset you can program in that changes the frequency. Maybe that got accidentally changed.2 · -
Re: What Are You Chef-ing Tonight, Dr?
Burgers and fries4 · -
Re: OT - What are you doing now? (2025)
Smoked on the stick burner. The pic has no $$$ shot as the cook was 5 St Louis trimmed spares that made it to the local small staffed firehouse earlier this afternoon. Yep-snuck in a brick of cream c…7 · -
Re: Labor Day ribs and stuffed pork tenderloin.
You had me at anchovies and garlic. Great plated photo. Looks like all cooked direct. Congrats on getting it all across the finish line together.1 · -
Re: What Are You Chef-ing Tonight, Dr?
Loving it, @Dyal_SC.2 · -
Re: What Are You Chef-ing Tonight, Dr?
Killing it. Time to surface these banquets in stand-alone style. You all have too much talent to keep it buried here. Okay-off this mini soap-box for a while.4 · -
Re: What Are You Chef-ing Tonight, Dr?
Some chix finished with compound butter.5 · -
Re: What Are You Chef-ing Tonight, Dr?
Boneless leg of lamb and some left over garlic mashed potatoes. Seasoned the lamb with salt, pepper, garlic and onion powder, oregano and rosemary. Cooked indirect on the egg at about 400 until about…9 ·
