Search results

Oh forgot about this one!

had to bump this up after seeing Danhoo's peach upside down cake, This is a really good cake and you can use just about any other fruit.

Looks tasty! One of our go to dutch oven camp deserts.

Tasty!

My wife is out of town so that means I get to have pork! I marinated a pork chop in shoyu, fresh ginger, minced garlic and white pepper for a couple days. Seared that off on the Blackstone and made myself a modified Loco Moco. I made pork gravy from some leftover pork bone broth I made for...

Looks like a winner. Any prep to the Bok Choy or did you just grill it?

Looks birriautiful!

Yeah boneless skinless thighs are a favorite of mine. I've used lemon zest before unfortunately i'd used my last of the lemons we had making Lemon Posset. Which if you haven't had that its super refreshing dessert on a hot day!

Had a large pack of boneless skinless thighs to use. Made a simple Vietnamese inspired marinade. Vac packed with the chamber packer and let sit in the fridge for three days. 325° pit temp KBB no smoke wood. Cooked until it looked right. Flipped once during the cook. Marinade: 1/4 cup soy...

Yum looks great!

Surf and Coop! Smokey hot wings and grilled Albacore tuna.

Looks like you had the makings of a fine meal!

You can get the rotisserie for the Gabby too. I didn't as I already have a rotisserie that I can use with it. When I bought the Gabby grill Onlyfire wasn't making the Santa Maria unit. Gabby Grill is a small operation and I like to support small businesses so I don't have a problem paying a bit...

Just got back from spending 8 days in the woods. I didn't take a Weber this trip. We did all our cooking on the Solostove Bonfire with the Gabby Grill 18" Santa Maria attachment (made for the 18" Weber Kettle) and the Blackstone 22" flat top. If you have a Weber kettle and don't have the Gabby...

Because I prefer to post in the photo section and dont liie to double post.

Very similar to the recipe that I use. I also prefer Red Boat and when using lemon grass (when we can get fresh) I primarily use the whites and heart of the stalk. I do the same when making curry paste.

So whats in your marinade? We make Vietnamese chicken quite often.

I do math all day long for work. So when Its time to cook I just want to cook :)

Bet eat to adjust this to use no salt or very minimal.

I have been using Paprika since it’s inception. I’ve mentioned it here before. One of my favorite features is the scale recipe feature. Quite often most recipes are designed for too many servings. Being able to scale without having to do the math is really handy.