Foodies BS Thread.

Think I hit the home run BLAT. The toast has to be a certain way.

 

I don’t know. To me it reminded me of a thin taziki sauce. He had it in a bowl with the stack of bones. Probably about 20 stacked 2x2 crisscrossed. He also had a couple lemons cut in half.

 

Sunday pot roast. A work in progress. Paloma with a splash of squirt. Probably more Tajin than Squirt. Got 2 hours of smoke on the chuck roast. This is my go too method. Either quick smoked or grilled directly. No
more pot searing in n the kitchen with our crappy microwave/fan combo.

 

Canned chili is a gut grenade for me...

 

Can be tolerated as long as correctly heated. Usually exhaust manifold. Extra flavour if it’s a Turbo.

 

Didn’t know Wendy’s did canned chili?

 

I make a turbo sound after eating it...and you better stay back about 50ft or smell will get you

 

Gives a whole new meaning to “Rollin’ Coal”.

 

Havent looked but says walmart has it

 

Say Goodbye to Hot ‘n Juicy then.

 

Decided to grill some thin cut pork chops for my wife. Saw I had some green onions, then the kid said he wanted hotdogs…

 

What did you do to the onions?

 

Pretty simple… olive oil, garlic, salt, lemon zest or juice. You’re welcome to play with this for personal. It’s a Latin thing. They typically just do oil/garlic/salt. I’ve used citric acid in a pinch.

 

Thank you!

 

Added pic

 

I’ve been making this Buffalo Blue Cheese sauce for a long time. I sautéed onion, celery, carrot, garlic and jalapeños. Little butter, salt, pepper, Salvadoran cremaand paprika with Buffalo Sauce. Toss in blue cheese and cook down.

Rubbed and smoked wings. Toss in Buffalo blue cheese sauce

Made some blue cheese with the leftover crema and blue cheese with some parley and pepper.

solid local brewey Celestial Beerworks

 

steamed in foil wrap or grilled?

my go to is griiled with balsamic and herbs

 

I just fold the foil over and throw on the grill. But I have just put it on the grill before. The char makes it extra tasty!

 

carne en su jugo