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Best Of
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Re: OT - What are you doing right now?
No pictures of the cook, but the warming o en was full, day 1 of a 2 day event 10 racks of ribs, 120 chicken thighs and legs 2 full pans of Larry’s Last Fvcking Mac and Cheese, vegetables , and Sausa…13 · -
Re: What Are You Chef-ing Tonight, Dr?
Experimental Vietnamese spring rolls by my better half.8 · -
Think you can’t get two Packers in a LBGE?
I’ve been searching for this lost pic for years. Facebook just brought it back up, from eleven years ago… Two full packers ready to go to a food truck for a festival. RAWK! 8-D8 · -
Apple smoked chicken quarters
I love these, sooooo good! About an hour with apple chunks at 325 direct5 · -
Re: What Are You Chef-ing Tonight, Dr?
Griddled up some dogs, chorizos and veggies.10 · -
Re: Biltong - Cured Beef
Good timing for this thread to resurface. I just hung a batch of biltong this morning at 5.30 am and it will be ready in 3 to 4 days7 · -
Re: Biltong - Cured Beef
This is my recipe ... so around 50 grams per kg of meat (pre-cure), but then I sprinkle a bit more on the meat before I hang it, as I find most of the seasoning washes off during the vinegar cure pr…5 · -
Re: What Are You Chef-ing Tonight, Dr?
Quick 15 minute cook. Tenderloin tips were great.11 · -
Re: National Cheese Burger Day
HeLL to the YeaH6 · -
Re: What Are You Chef-ing Tonight, Dr?
Hibachi night.10 ·
