They were fantastic. So tender you could cut them with a spoon.
This was the first time I have cooked since my surgery, and I love my cooking.
I made a couple of twice baked potatoes and corn on the cob to go with it. Then finished it off with some strawberries and shortcake.
I feel like a new man…lol
I’ve been cooking the small red potatoes and small Yukon gold potatoes in my air fryer lately. Rub them down with a little olive oil and lightly sprinkle kosher salt on them. They come out fantastic. Especially when topped with sour cream, butter, fresh cooked bacon bits, and a little shredded cheddar cheese. Yum
I had to read that twice to confirm what I thought I read. He just slipped in with zero warning…which when dealing with bung holes I assume that its likely the better play to just go right in rather than have any preamble about what is about to happen.
Local place up here had filet mignon. I can’t remember the size but 13. 37. And btw zero fat on it. So it was legit. Plus made 5 cheese mac n cheese and used Ortega taco seasoning on the grilled red potatoes.
I used to have a favorite cut of meat.
But honestly now that I grill/smoke/reverse sear I have found that almost any cut of meat can be made delicious.
I will say that I have been on a bit of a lamb kick and I have been smoking lamb shanks…WOW. I started out with Pork Shanks for fun but man they are delicious.
I will say that while my electric smoker does a nice job. A full cherry or apple wood pure smoke is next level. It is not just the bark. But the flavor is richer tasting to me without feeling over powering.
Also, as someone mentioned I have switched to butcher paper for my wrap and agree that it seems to make a positive difference. No idea why other than my theory it that the tin foil increases the heat and it actually gets a bit too hot? Complete theory and not to ever be referred to as a fact.
I think the butcher paper breathes and that helps keep the moisture in, but not get too hot. So yes, I agree and think the foil does trap the heat. Definite improvement since I switched to butcher paper a few cooks ago.
So I had been avoiding Canes on the principle that they were just shoving their marketing down my throat and I will be damned if you are going to bully me into doing anything. Then I was at some event and they had bins of that stuff. And well let’s just say I am now fighting the daily pull to go find the few locations in the Detroit area to get me some more.
It is for sure the ratio of meat to crispy coating that does it. It is truly perfect in my opinion. And the sauce is about perfect also. I am not a huge chicken fan because it tends to be dry. But those fingers are next level.
The new West Bloomfield (Canton) of course has one. Them and Ann Arbor.
Aside from trips to the airport, I can’t imagine ever making it to either. Even then, if I’m eating in the Canton/Plymouth area, it’s Thai Ocha 100 out of 100 times.
This. Small red skin potatoes quartered rubbed/spun with olive oil black pepper, kosher or himalayan salt, parmesan cheese and rosemary and throw them in the air fryer
The Costco up in Traverse City had New York strips and ribeyes that were after being cooked on a Blackstone grill every bit as good as what we get at the Grill House or the Chop House etc, higher end places.
This thread about a pass rusher sure has me ■■■■■■■ hungry!
I had a Blackstone, but it was just taking up too much space. Now I just use a variety of cast-iron skillets. I ended up selling my Blackstone. It was a great shape, only five or six cooks on it.
I bought a small standing rib roast just because it was on sale. I have to decide if I want to cook it as a roast, or if I should cut it up into bone-in steaks and pick up some sirloins to cook with it for people who find rib roasts too fatty. I’ve never done a standing rib roast before so maybe I should use this one for practice since I got it half off.
The last rib roast I used the sous vide method. Came out fantastic. Cooked it to 130° for and held it therefore about four hours and then seared the outside.
That looks great. I’ve always seared before roasting, but I’ve heard good things about doing it the other way.
This may be a terrible assumption…but I have a pretty good feeling you are in fact not a vegan. 
OR
You can ask them to at least act like Americans for one night
Unless its your wife and then, well, heads she wins tails you lose
Sous vide is the only way I do steaks now.
What gave me away? The rib roast, the fillets, or the chicken Shawarma? 
ahh EW don’t take me there !
