Hmm ... What to do with leftover steak? Answer: slice it thin, give it a quick pan sear to take the chill off, and top it with a sauce of Stilton, onion, and heavy cream. Add a homemade Caesar salad, and voilà! Accompanied by a frozen shot of Reyka vodka ...
Seeing Al's chili reminded me that chili would be good tonight. The way it's supposed to be eaten, of course.
I really like carbs! I need carbs! Erm... whom am I kidding? Need to save for my first vintage speedy!
I helped make dinner for my in-laws last night. There was pork ribs, cod, rice, and my octopus and squid. First... 46 inches from tip to tip! Suction is still working. View attachment 276617 Smaller octopus Large and small squid A grand meal!
My local grocer of all places. That place has quite a selection of fresh sea food and several selections of squid and octopus. I did not know that one of the packages contained one big octopus. It was super great!
Love this time of year...lots of great fruit and veggies available, and the large field tomatoes right now are fantastic. Little bit of freshly ground pepper, and just a tiny bit of Murray River pink salt.. Had these last night but will be having more tonight...
I like big butts and I can not lie! And I like them spiced. And so the night begins (but I'll let the Flame Boss do the overnight worrying) Well, the cat saved the pulled pork! Probably not something said very often, eh? The cat woke me up at 2:30 AM clearing a hair ball and I checked the phone since I was up cleaning things up and saw the pit temp probe on the flame boss had finally died. My fault - I had used it long ago without putting the foil underneath it and the sheathing had burned and become very brittle, but it kept working so I kept using it. The smoker was still hot but had dropped down to 210F. I could feel heat on one side but not the other, so I pulled all 3 butts off, removed the fat catch tray, pulled the heat deflector-plates and re-lite the right side. I was about to move over to a manual temp monitor system, when I saw I had an extra Flame Boss meat temperature probe, so I plugged that in to the pit temperature port on the controller and used the grate spring clip from the Maverick to see if the meat probe would work as a pit temp probe and it did. I monitored the temp for another hour just to make sure all was running well and then headed back to la la land. Just pulled the butts off the smoker and covered them so they can rest for a while before pulling them. And here's the final pulled pork.
Daughters on holiday in Dubai so Maw and Paw are on an "Empty" No deals visible so far No decision made as yet on dinner for those left at home
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