I've come to the same conclusion after internet research. Fuck this sucks. I went out of my way to go to that place and get the sauce. Not taking the liquid shits for $8.
Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
I had a Buffalo chicken omelette for lunch today that was delicious. I didn't take pics though...
For dinner / the Yankees game / the fights tonight, I made French bread pizza. I laid down a mixture of melted butter, EVOO, garlic, oregano, parsley, and hot pepper flakes across the bread, then a 50/50 mix of skim mozzarella and monterey jack cheese. I let that begin to melt in the oven to provide a base layer to prevent the sauce from making the bread soggy. After that, the sauce went on. It was that butter/garlic/oil/etc mixture plus Rao's sauce. On top of the sauce went more of the cheese mixture, then chorizo pepperoni. It went into the oven after that. Once it was cooked, I hit it with some parmesean, parsley, and a dab of EVOO.
For dinner / the Yankees game / the fights tonight, I made French bread pizza. I laid down a mixture of melted butter, EVOO, garlic, oregano, parsley, and hot pepper flakes across the bread, then a 50/50 mix of skim mozzarella and monterey jack cheese. I let that begin to melt in the oven to provide a base layer to prevent the sauce from making the bread soggy. After that, the sauce went on. It was that butter/garlic/oil/etc mixture plus Rao's sauce. On top of the sauce went more of the cheese mixture, then chorizo pepperoni. It went into the oven after that. Once it was cooked, I hit it with some parmesean, parsley, and a dab of EVOO.
Pork ribs smoked for 2:45. This is right before wrapping. I was spraying with apple juice every 45 minutes.
I opened them up after 2 hours and they were overcooked since the bones were pulling right out. Some people like it that way but I like a bite where you hold the bone and bite through. Oh well not the end of the world. Sauced them and let that tack up for about 15-20 minutes. Everything was awesome.
My new cutting board just got delivered. Hard rock maple 16x20 with extra deep juice groove. It's so nice looking I almost don't want to slice on it.
Looks amaze
I have 2 question
Does it fit in your sink?
What is your cleaning/oiling process?
Yes. I made sure of that when picking out my dimensions. It doesn't fit completely since it's long, but easy enough to wash one section, then rotate and do the other.
I like bee's wax instead of oil. This board came pre-oiled from the wood worker, but I'm going to add bee's wax conditioner to it. Lasts wayyyyyyy longer than mineral oil. It actually has mineral oil in it, but it's primarily bee's wax. Gives boards that nice shine, gets into the grooves, and you can scrub it hard without having to worry about it being removed. I'm not stuck on any given brand. The one I'm using now is called Tom's Cutting Board Conditioner, but I did a quick search and can't find it anywhere, so I can't link you. I think I picked it up on ebay.
I sliced chicken breasts into strips and dumped in a 12 Oz can of pre-mixed margarita, a few cloves of chopped garlic, then a bunch of lemon thyme and let that soak for 3 hours. Then I drained them, seasoned with fajita seasoning, skewered, and threw them on the pit at 400 for 25 minutes. I then opened up the searing grate and seared for a minute a side. So good.
Chicken souvlaki, basmati rice cooked in chicken broth, a few dashes of worcestershire sauce, paprika, Italian seasoning, bit of salt, then black beans, and fresh greens from the garden, topped with tzaziki sauce and hot sauce.
Smoked some bell peppers and Serrano chili's to kick things off.
Then I turned up the heat and cooked some shrimp for the first time in a minute.
omg the dang presentation
10/10
Looks like you're a pro at it
Golden corral?
Fuck ya
Hope it wasn't all in one day, that looks like a lotta work
I was up getting smashes until 7am.
They woke me @ 2 & told me it was cookin' time.
Yessssssirrrrrrr!