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What's cookin?

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ThePAMan

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Re: What's cookin?
« Reply #1515 on: July 01, 2024, 03:27:48 PM »
Quote from: Judge Judy on July 01, 2024, 03:22:59 PM
No idea how shit like that is being put in a public forum and shown. It’s almost like the dark net. Fucking insane shit!

Didn't look, but aren't you linking to The Twotter? I thought everything goes on there.
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Judge Judy

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Re: What's cookin?
« Reply #1516 on: July 01, 2024, 04:32:48 PM »
Quote from: ThePAMan on July 01, 2024, 03:27:48 PM
Didn't look, but aren't you linking to The Twotter? I thought everything goes on there.

It’s literally showing people getting decapitated with an axe and people eating organs and shit. Very disturbing shit. Quite sickening.
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Custard

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Re: What's cookin?
« Reply #1517 on: July 01, 2024, 08:43:20 PM »
Thanks, I was eating. Asshole.
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ThePAMan

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Re: What's cookin?
« Reply #1518 on: July 01, 2024, 10:13:26 PM »
Quote from: Judge Judy on July 01, 2024, 04:32:48 PM
It’s literally showing people getting decapitated with an axe and people eating organs and shit. Very disturbing shit. Quite sickening.

Well, you wanted an untethered The Twotter. This is what you get.
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Custard

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Re: What's cookin?
« Reply #1519 on: July 01, 2024, 10:56:27 PM »
Stopped by The Fresh Market because I like to see what random grillables they have out when I’m stuck for ideas for dinner. They had these big heavy duty steel chirrasco skewers that were marinated in a chimichurri, so I snagged one. Also got a huge center cut pork chop in case the kids didn’t like it. I guess they don’t really look that big in the picture but it’s kind of an optical illusion because the Primo grill is a large oval. Had almost half of it left over. 

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Custard

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Re: What's cookin?
« Reply #1520 on: July 25, 2024, 03:31:50 PM »
Wolfepack BBQ in KC. 5 meat sampler platter

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Jobu

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Re: What's cookin?
« Reply #1521 on: July 25, 2024, 03:45:24 PM »
So I just got the Sam's club "Member's Mark" 4 burner griddle. 250 bucks. Need to get it set up and get cooking on it. Hoping I didn't fuck up by not going with the actual Blackstone, but I figure for 250, it's worth the risk.
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Custard

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Re: What's cookin?
« Reply #1522 on: July 25, 2024, 03:53:55 PM »
It’s probably pretty good: they’re not exactly rocket science. A piece of steel heated by propane flame. Take care of the seasoning and clean it well and you’ll be golden. I just made fajitas on my griddle the other day and finally feel like I perfected them.
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Jobu

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Re: What's cookin?
« Reply #1523 on: July 25, 2024, 03:56:05 PM »
Quote from: Custard on July 25, 2024, 03:53:55 PM
It’s probably pretty good: they’re not exactly rocket science. A piece of steel heated by propane flame. Take care of the seasoning and clean it well and you’ll be golden. I just made fajitas on my griddle the other day and finally feel like I perfected them.

Yeah, my BIL has one, and he said basically start off right and keep it clean and covered and it will be fine.

He also gave me his hibachi recipe. Anxious to give it a go. It's really fucking good.
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Custard

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Re: What's cookin?
« Reply #1524 on: July 25, 2024, 03:58:12 PM »
Some recent cooks. The ribs wrapped around the pineapple were legit.








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Custard

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Re: What's cookin?
« Reply #1525 on: September 05, 2024, 08:56:00 PM »
Nobody posts in here anymore since you guys ran Mn off for celebrating the attempt on Trump’s life, but I got a “prime” pork tomahawk ribeye, rubbed it with seasonings and maple sugar, smoked it for an hour, took it off and let it rest while the fire got really hot, then reverse seared it before glazing it with a sweet bourbon sauce from the boutique down the road. It didn’t suck. 🤌






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Judge Judy

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Re: What's cookin?
« Reply #1526 on: September 05, 2024, 08:59:39 PM »
I’d eat the fuck out of it, but a tad too done for me in last picture. Wipe it’s ass and slap it on the plate lol
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Custard

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Re: What's cookin?
« Reply #1527 on: September 05, 2024, 10:09:09 PM »
It’s a pork, not beef, tomahawk. Smoked it until med rare then let it rest, then seared it. It never got above 140* internal. Just doesn’t have the same red/pink center like beef would.
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Judge Judy

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Re: What's cookin?
« Reply #1528 on: September 05, 2024, 10:23:45 PM »
Quote from: Custard on September 05, 2024, 10:09:09 PM
It’s a pork, not beef, tomahawk. Smoked it until med rare then let it rest, then seared it. It never got above 140* internal. Just doesn’t have the same red/pink center like beef would.

Well then, I’ll be your Huckleberry 🤤
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Custard

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Re: What's cookin?
« Reply #1529 on: September 05, 2024, 10:32:36 PM »
I wanted to do a beef ribeye but I saw those pork tomahawks in the case for a fraction of the price of beef and snagged one. It was like $9 something bucks 🤣

Been doing more direct heat pork steaks lately too. They practically give them away and they’re absolutely delicious when grilled correctly.

Waiting for our almost-annual half of beef to be done later this month. Picked it out on-the-hoof at the farm a few weeks ago, I promise no one gets this excited about tofu!
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