Lifestyle Whatcha cooking?

[MountainMedic]

I don't have a BBQ

 

[NiteProwleR]

Are you gonna make heaps of jerky, jerky?

 

[Papi Chingon]

What do you call the thin meat?

I don't have a name for it. I'd just call it the pepper. I"m a simple man. Perhaps fruit if you want to be a queer.

 

[Papi Chingon]

I know. My first reaction was his dick, but I didn't take the bait.

 

[Papi Chingon]

Home made honey mustard



Pork loin



Smells pretty good

 

[MountainMedic]

I don't have a name for it. I'd just call it the pepper. I"m a simple man. Perhaps fruit if you want to be a queer.

They're called ProwlerSteaks

 

[NiteProwleR]

TX style ribs for tortas

 

[Rambo John J]

View attachment 120177

Home made honey mustard

View attachment 120178

Pork loin

View attachment 120179

Smells pretty good

I bet
hmnnn

 

[Rambo John J]

TX style ribs for tortasView attachment 120180View attachment 120181View attachment 120182View attachment 120183

unreal

 

[Papi Chingon]

 

[NiteProwleR]

Fuck me, papagallo! Did you brine that loin? Exquisite!

 

[Papi Chingon]

Fuck me, papagallo! Did you brine that loin? Exquisite!

No bro, just seasoned with Meat Church's Honey Hog and Holy Cow, then seared when the grill came to temp on each side, removed and let the grill calm down (turned 3 burners off, left the other 2 on high, then cooked indirect flipping every 10ish minutes. As soon as they hit 110 I brushed on the honey mustard, then did so on each flip until it was temping at 135, then just let ride. After they hit 145 I just pulled them, let them rest for 20ish minutes, slice, dice, put in rice.

 

[Kingtony87]

When your lady asks for Cutlets you make cutlets.

 

[MountainMedic]

Lemon ruins everything except lemonade, otherwise that's beautiful.

 

[NiteProwleR]

I love the throwaway asparagus separating the protein and starch. Sides a la no touché!