Foodies BS Thread.

Gluten free rotini pasta, alfredo sauce, crumbled bacon and some shredded parmesan.

 

You had me at katsu.

 

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I am kind of a "one trick pony" cooking mainly fish ... lol ... had the same thing 2 days in a row

Salmon, pan fried with honey, olive oil with coarse black pepper ... served on a toasted "Crazy Dave's" bun, with thick sliced red onion, chips, olives and Costco bottled water flavored with orange/vanilla Mio ... with some broccoli ... a tad of mayo on top sandwich.

 

I’m supposed to eat more fish.

 

Smoked Tri tip, charro beans, air fryer sprouts.

 

Smoked a roast yesterday. The meat looks better than it tasted but the veggies were great! I had no stock so I used onion soup and miso soup packets to cook the veggies in.

 

Trout I caught in Mammoth. Cooked it up for dinner tonight.

 

Umm ~2 hours at 325°... How is the internal temp already on target? I was expecting at least another hour for a 16lb bird

 

You checking thigh and breast?

 

As someone who appreciates tradition and hard work; I love to see another fellow user of the offset stick burner. So much better then any pellet or charcoal based smoker IMO

 

Yeah breast was 165 and thighs were ~175. I cut the oven off and just left it in for another 30 minutes to finish/rest. It's been on the counter for 15 or so and I'll slice into when I get the rolls going to see if I need a new thermometer

 

Hopefully its right

 

Must be the day for early birds. Mine was done in the smoker an hour earlier than expected.

 

The only even slightly pink spot was right where the wing connects to the body

 

I like the way you plated the bird. Mine wasn’t as nice. I will be stealing your style next year.

 

YouTube expectations are high

 

Creamy white *leftover* turkey enchiladas.

 

You got a little fancier with ur leftover turkey than I did

 

third bird in 8 days...