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Shopped earlier this week and just never really coordinated dinner to a satisfactory level! Ended up with a very big bone in chop and a... -
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You can't HANDLE the truth... ($25 on FBM)...
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Feeling nostalgic about NYC today. Go figure. So I made up some dirty water dogs. Boiled Nathan’s hot dogs. Steamed the buns in a...
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Richard S replied to the thread Patent pending question.That Redhead is in very good shape! Has all the handles intact which is rare. It probably depends on several factors, including where...
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Richard S replied to the thread Winner winner rotisserie chicken dinner and the best cinnamon rolls ever..I’m intrigued! Gonna go down this rabbit hole a bit! Thanks!
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Richard S reacted to Michael Richards's post in the thread Winner winner rotisserie chicken dinner and the best cinnamon rolls ever. with
Love.
@Richard S, first I will say I do not drink alcohol or soda (just not my things), but I am a BIG coffee guy, so on long cooks, and when... -
Richard S replied to the thread Winner winner rotisserie chicken dinner and the best cinnamon rolls ever..The food is obviously beautiful....but a quad espresso and tonic? Please share your process and recipe on that one!
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Richard S reacted to Michael Richards's post in the thread Winner winner rotisserie chicken dinner and the best cinnamon rolls ever. with Love.
The weather is cool and wonderful today, the perfect weather for a chicken dinner. Just butter, garlic, and white lighting seasoning...
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Richard S reacted to AnthonyBlack's post in the thread Inherited this Weber Performer today with
Like.
Awesome, I actually did end up finding the storage container in my aunts barn, no timer though. -
Richard S reacted to LMichaels's post in the thread I think I created a coffee monster LOL with Love.
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Cured & smoked this money muscle end of an 8.5# shoulder. Just got finished slicing, packaging and throwing it into the freezer. Got 3.5...
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Richard S reacted to Timothy F. Lewis's post in the thread Performer doing its thing- Chateaubriand and taters with Like.
Just for clarity, Jacques Pepin uses the “Head” of a tenderloin not the mid section. I do recommend watching his various techniques.
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Richard S reacted to AndyK's post in the thread Performer doing its thing- Chateaubriand and taters with Like.
That steak color is perfect. I’ve never done taters like that. I’m liking those a lot. Anything special to do it ? SPG and olive oil?
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Richard S reacted to ChrisGariepy's post in the thread Performer doing its thing- Chateaubriand and taters with Like.
Wow just awesome
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Richard S reacted to Grace H's post in the thread Performer doing its thing- Chateaubriand and taters with Like.
The cook is 👀🎉 wow
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