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Re: What Are You Chef-ing Tonight, Dr?
wow the color on those RIBS - :o what cut of pork? and can you share the marinade?4 · -
Re: Brisket..... How I do it.
Havent bought Allegro or Shiner Bock since . . .1 · -
Re: Green Lightning Shrimp and some Lessons Learned
Great post. I used to make these a lot, but it has been years. Yours look very good !!1 · -
Re: What Are You Chef-ing Tonight, Dr?
Bison Burgers - blended up clove of garlic, slice of semi-frozen bacon & splash of soy before forming patties. Raised direct at 400 until internal 150. Toasted bun top, Boursin Cheese, Wickles Pi…14 · -
Re: What Are You Chef-ing Tonight, Dr?
Reverse Sear NY8 ·
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