Lifestyle Whatcha cooking?

[mysticmac]

Breakfast: A nice thick banana pancake w/ bacon


And I meal prepped most of my breakfast for the rest of the week. I find eggs only stay good in the fridge for a couple of days, so I'll prep the rest on Wednesday night.

Half dry brined pork chops w/ SPG and chili powder and half chicken sausage w/ scrambled eggs, jalapeno, and onion. The first pic was taken after already cutting up one of the chops.

 

[sparkuri]

 

[Rambo John J]

View attachment 105495

serous comfort food

 

[Wild]

Chuck was cooking him some raw cheeseburgers today. Looks delicious.


View: https://twitter.com/catturd2/status/1802509569022656741

 

[Rambo John J]

Chuck was cooking him some raw cheeseburgers today. Looks delicious.


View: https://twitter.com/catturd2/status/1802509569022656741

literally his first time on a grill lol

 

[Blast]

Chuck was cooking him some raw cheeseburgers today. Looks delicious.


View: https://twitter.com/catturd2/status/1802509569022656741

The comments are gold. I was in tears a few times.

 

[sparkuri]

Chuck was cooking him some raw cheeseburgers today. Looks delicious.


View: https://twitter.com/catturd2/status/1802509569022656741

Isn't Chuck and his fellow retards trying to ban propane?

 

[Papi Chingon]

Isn't Chuck and his fellow retards trying to ban propane?

That's why raw burgers make sense.

 

[Papi Chingon]

A co-worker's last day is tomorrow soni thought I'd cook him a reverse seared tritip. Wish I could slice it open because I'm know it's money, bit it's for him and his family. Hope they like meat, otherwise he's going to be in a meat coma for a few days.

 

[mysticmac]

Dinner: Salmon seasoned with SPG & fried eggs w/ goat cheese. All cooked in butter.

 

[mysticmac]

Breakfast: Steak & eggs.


Dinner: Paprika seasoned cod w/ bacon wrapped scallops.

 

[Papi Chingon]

Beer brats going fucking down.

 

[Rambo John J]

i

View attachment 105530
View attachment 105531
Beer brats going fucking down.

interesting

 

[Papi Chingon]

And we done fam. The onions are yellow because I put a fair amount of mustard in the beer jacuzzi.

 

[Papi Chingon]

Key Largo Fisheries - High Quality Fresh and Frozen Seafood Delivery

Located 60 miles south of Miami, Key Largo Fisheries offers fresh lobster, stone crabs, and more, plus a unique waterfront restaurant, market, and seafood shipping.

shop.keylargofisheries.com

Key Largo Fisheries is having a sale of 20% off with coupon code SUMMER. I just saved $50 on stone crabs (and I believe they already are the cheapest online prices for stone crabs). FYI

 

[Papi Chingon]

I smoked butt fingers on the weber kettle last night.

I thinned my lettuce seedlings to one per cell and now have a micro green salad.

 

[Papi Chingon]

Stone crab claws just delivered.

 

[Papi Chingon]

First go at bone in thighs on the new propane grill. I went indirect at 300 for about 2 hours, then when they were temping in the 160's I turned up the heat and seared direct. The house smells amazing. Should be awesome, but nowhere close to charcoal.

 

[Rambo John J]

View attachment 106993
View attachment 106994
First go at bone in thighs on the new propane grill. I went indirect at 300 for about 2 hours, then when they were temping in the 160's I turned up the heat and seared direct. The house smells amazing. Should be awesome, but nowhere close to charcoal.

I like thighs that way
Get em up to temp off heat while throwing some sauce or spice on em, then crisp to preference

 

[Papi Chingon]

I like thighs that way
Get em up to temp off heat while throwing some sauce or spice on em, then crisp to preference

I wrestled with whether to sauce or not, but decided not to sauce. I spiced them prior to throwing them on the grill after drying them off with a paper towel. I went with once spice on the bottom (meat side) and another spice on top. I cooked them meat side down the entire cook until the sear. I really like cooking that way. Dark meat, bone in chick really needs to be in the 180's-190 to break down all the fat and be cooked correctly. 165 is bullshit for dark meat, in my experience.

 

[Rambo John J]

I wrestled with whether to sauce or not, but decided not to sauce. I spiced them prior to throwing them on the grill after drying them off with a paper towel. I went with once spice on the bottom (meat side) and another spice on top. I cooked them meat side down the entire cook until the sear. I really like cooking that way. Dark meat, bone in chick really needs to be in the 180's-190 to break down all the fat and be cooked correctly. 165 is bullshit for dark meat, in my experience.

I cook em hard
I don't know where that chicken has been
Spice can certainly take the place of sauce, plenty of fat and skin to drip down the thigh to keep it from drying out

 

[Rambo John J]

Thighs are pretty great IMO

 

[Papi Chingon]

I picked these up yesterday after seeing my normal louisiana spicy sausage was sold out.

I grilled for an appetizer and they aren't half bad.

It hit these ribeyes with kosher salt, black pepper, and granulated garlic.

I did a reverse sear and even though they tuned out medium instead of medium rare they were really good. I should have used my digital thermometers.

 

[Papi Chingon]

Fresh salad from the garden with leftover steak.

 

[sparkuri]

Farm-to-table

Steamed green beans & pit viper over mixed greens with onion.