We did good nachos, wings, and some killer Philly cheesesteaks. A few pics.
Deep fried the wings this time. Side burner chipped in admirably. Maintained 350° with ease.
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Dry aged ribeye. I smoked it for about 30 minutes on Saturday night. Then wrapped tightly in fridge. On Sunday, I froze it for 5 hrs and then sliced 1/8 inch on the mandoline.
Also, please note my fine*** hand modeling skills. Many have compared me to a young Vanna White.
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Cheese sauce. Velveeta and some quality Vermont cheddar. 8 oz, grated. Milk added. Constant stir for about 15 minutes.
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Beef tallow, onion, ribeye. Mixed in about 3T of the cheese sauce. At this point, 3 of the sammies were made
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Served. This was the last of the four. Top off for photo effect. The rest were hinged and properly served.
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I might love the SB threads more than the Thanksgiving ones. Thank you all for the brilliant cooks and inspiration!
Go Pats! Oh, right...dammit.