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Re: OT - What are you doing now? (2025)
Cooked some steaks late last week and noticed those were the last ones in the deep freeze. I was thrilled and panicked at the same time. Glad that I’m using the freezer stock and terrified that I was…7 · -
Re: What Are You Chef-ing Tonight, Dr?
Thanks for the kind words. I’m working on a cook for tomorrow that will be worthy of its own thread. The beef is dry brining as I type.1 · -
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 · -
Re: What are you drinking....now?
2nd bourbon slushie with a float of Makers 46 cask strength. The boneless leg of lamb is on the egg.3 · -
Re: Labor Day ribs and stuffed pork tenderloin.
Sounds like a wonderful meal of both1 ·
