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WFDT
Posted on 10/19/18 at 6:45 pm
Posted on 10/19/18 at 6:45 pm
Meat - hatch chili sausage, smoked boudin, sweet and spicy sausage
7
Posted on 10/19/18 at 7:03 pm to USEyourCURDS
Leftover turkey reuben and fries from a joint down the street.
Vodka waters.
Vodka waters.
Posted on 10/19/18 at 7:07 pm to USEyourCURDS
Posted on 10/19/18 at 7:18 pm to Darla Hood
You are the best. I lit the primo and not sure if I will put wings on it or a filet.
Posted on 10/19/18 at 7:24 pm to USEyourCURDS
Annual Steak & Whiskey night before playing Moo State.
Posted on 10/19/18 at 7:26 pm to BlackCoffeeKid
Great looking steak. Sous vide?
Posted on 10/19/18 at 7:27 pm to Janky
Yep.
Seared in cast iron after.
Seared in cast iron after.
Posted on 10/19/18 at 7:28 pm to BlackCoffeeKid
Well done.
How thick? How long? What temp?
How thick? How long? What temp?
This post was edited on 10/19/18 at 7:29 pm
Posted on 10/19/18 at 7:31 pm to Janky
Thank you.
New York Strips. About 0.8lb
131°F for an hour and 10 minutes.
I really like NY Strips this way because you can sear the hell out if the fat cap after.
New York Strips. About 0.8lb
131°F for an hour and 10 minutes.
I really like NY Strips this way because you can sear the hell out if the fat cap after.
This post was edited on 10/19/18 at 7:33 pm
Posted on 10/19/18 at 7:35 pm to Darla Hood
Thanks, Janky. 
Posted on 10/19/18 at 7:54 pm to Darla Hood
Broiled salmon fillets and crab cakes with tossed salad and shrimp, and French bread soaked in garlic butter.
Posted on 10/19/18 at 8:00 pm to Darla Hood
Darla,
Do the thins soften up and get soggy like a bun or do they hold together pretty well? Looks great!
Do the thins soften up and get soggy like a bun or do they hold together pretty well? Looks great!
Posted on 10/19/18 at 8:04 pm to Darla Hood
Where did you get the cauliflower thins Darla and do you toast them?
And I’m having boiled shrimp with homemade remoulade.
And I’m having boiled shrimp with homemade remoulade.
Posted on 10/19/18 at 8:11 pm to USEyourCURDS
Grilling reds on the half Shell
Asparagus
Caesar salad
Garlic bread
Asparagus
Caesar salad
Garlic bread
Posted on 10/19/18 at 8:17 pm to USEyourCURDS
My dinner tonight is a test. Will anyone tell me what we have and where it came from? I bet someone gets it within a very few minutes. My confession is that it was as good or better than the best I have ever had.
This post was edited on 10/19/18 at 8:18 pm
Posted on 10/19/18 at 8:20 pm to USEyourCURDS
Grilled pork chops and loaded baked potato at Charleston’s in Oklahoma City.
Posted on 10/19/18 at 8:29 pm to MeridianDog
Chicken on a Stick.
Not sure the place though. Oxford, right?
Not sure the place though. Oxford, right?
Posted on 10/19/18 at 8:32 pm to MeridianDog
Coach O's favorite from the gas station! 
Posted on 10/19/18 at 8:33 pm to BlackCoffeeKid
Ding!
We have a winner!
Chicken on a stick from 4 corner's Chevron in Oxford. I have a new favorite Gas Station Chicken place. IMO they passed the Pure Oil Station in DeKalb, MS like it was standing still.
We have a winner!
Chicken on a stick from 4 corner's Chevron in Oxford. I have a new favorite Gas Station Chicken place. IMO they passed the Pure Oil Station in DeKalb, MS like it was standing still.
Posted on 10/19/18 at 8:35 pm to baylorbaiter
quote:
Coach O's favorite from the gas station!
Maybe Coach Luke's. I don't know. He could choose a lot worse - it was excellent.
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