Jim Lampe
TVWBB 1-Star Olympian
think it was monday (please excuse my use of lower caps...) that i cooked pork steaks...
skillet taters and blossom onions were also called upon.
seasoned with good stuff i forget exactly butt i'm sure BBQ3000 was there.
and thick###ed bacon topped the pork.
onions, bloomed, looks bad here (with more bacon on it) ...
butt the skillet taters are perfect!
finishing up the pork steak cook...
and plated with garden fresh green beans and those tasty spuds!
the pork was sensational!
I think it was yesterday i found some Italian sausages in the freezer...
these were from RAY'S BUTCHER SHOPPE in Greenfield, Wisconsin.
Inside the P1Gvilion, (very windy these last few days...) on the 26" OTG.
served up with slow cooked baked beans and snap peas + grape tomatoes... a little potato salad on the slide...
delicious eetin' again!
Finially... <gasp!>
tonight...
'shrooms with farm-fresh butter in a CIS and a coupla sweet peppers along for looks...
seasoned up CHUCK EYE STEAKS with lea and perrins worcestershire and olive oil and salt and pepper and ... well.... that's it.
because the wind was as a PIMA, i set up the DoubleD Burgandy east of the garage and out of the wind.
check out those ORIGINAL handles...
Those are the REAL DEAL LUCILLE! Not those cheap fabricated reproductions.
Anyway, 'shrooms grillin' an' peppers grillin'...
Get those steaks movin' along....
flip-flop them a few times to cook'em rare to medium rare and plate'm up to EET!
Which one you want????
served up with leftover p'salad and those shrooms from before and das peppers!
peppered up that potato salad for some REAL taste!
Great stuff, all of it!
Do yourself a favour, look (or ask) for some chuck eye steaks. You'll thank your butcher AND me for it.
And i thank you for viewing this post. Hope your next day is as nice as today.
skillet taters and blossom onions were also called upon.
seasoned with good stuff i forget exactly butt i'm sure BBQ3000 was there.
and thick###ed bacon topped the pork.
onions, bloomed, looks bad here (with more bacon on it) ...
butt the skillet taters are perfect!
finishing up the pork steak cook...
and plated with garden fresh green beans and those tasty spuds!
the pork was sensational!
I think it was yesterday i found some Italian sausages in the freezer...
these were from RAY'S BUTCHER SHOPPE in Greenfield, Wisconsin.
Inside the P1Gvilion, (very windy these last few days...) on the 26" OTG.
served up with slow cooked baked beans and snap peas + grape tomatoes... a little potato salad on the slide...
delicious eetin' again!
Finially... <gasp!>
tonight...
'shrooms with farm-fresh butter in a CIS and a coupla sweet peppers along for looks...
seasoned up CHUCK EYE STEAKS with lea and perrins worcestershire and olive oil and salt and pepper and ... well.... that's it.
because the wind was as a PIMA, i set up the DoubleD Burgandy east of the garage and out of the wind.
check out those ORIGINAL handles...
Those are the REAL DEAL LUCILLE! Not those cheap fabricated reproductions.
Anyway, 'shrooms grillin' an' peppers grillin'...
Get those steaks movin' along....
flip-flop them a few times to cook'em rare to medium rare and plate'm up to EET!
Which one you want????
served up with leftover p'salad and those shrooms from before and das peppers!
peppered up that potato salad for some REAL taste!
Great stuff, all of it!
Do yourself a favour, look (or ask) for some chuck eye steaks. You'll thank your butcher AND me for it.
And i thank you for viewing this post. Hope your next day is as nice as today.
