-
-
Hey all, I've been absent from this place for a good many years but have not forgotten it. Chris has done an incredible job over the... -
I started with a +3.5lbs. petite sirloin roast, seasoned with black pepper, garlic powder, onion powder, oregano, basil & some crushed...
-
Every now and then I like a Good Ole Sloppy Joe
-
A quick & easy stir-fry via the wok, vortex & kettle. Getting the wok hot. Veggies are in. Next up, sliced pork loin...
-
Pat G reacted to Brett-EDH's post in the thread Readying some pork char siu - for the umpteenth time with
Like.
Thinly sliced leftovers for fresh Vietnamese rolls this week. Around 2# leftovers. By far, one of the better batches of char siu... -
I had the chance to go striped bass fishing with my brother yesterday, what a beautiful morning in the Great South Bay on the south...
-
Yeah, that is NOT what a mandolin is designed to do. You’ll end up in the ER!
-
Pat G reacted to Brett-EDH's post in the thread Tri tips, Caesar salad, homemade croutons and roasted cauliflower- feeling motivated today with Like.
This came together real nice. Epic sunset today A couple of reds were enjoyed. The meat begger
-
We just finished our KCBS Barbecue Competition Season last weekend. Making the boxes… Prepping the chicken Our chicken turn in box...
-
-
Loading…
-
Loading…