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WFDT
Posted on 12/31/19 at 6:28 pm
Posted on 12/31/19 at 6:28 pm
A few oysters with a nice mignonette to start.
8
Posted on 12/31/19 at 6:30 pm to OTIS2
Going to Umami but first stopping by Hayride Scandal for drinks.
Posted on 12/31/19 at 6:39 pm to OTIS2
Clam chowder with lots of oyster crackers.
Vodka waters.
Vodka waters.
Posted on 12/31/19 at 7:00 pm to OTIS2
Shrimp, pork and mushroom fried rice
Green beans in hoisin, lime juice and garlic pepper
Egg rolls
Green beans in hoisin, lime juice and garlic pepper
Egg rolls
Posted on 12/31/19 at 7:13 pm to OTIS2
I like a mignonette. I’m not sure why people don’t use it much around the south.
I’m having wine and cheese. Listen to the fireworks and call the cops once in awhile just to frick with the kids. Love to see them run.
I’m having wine and cheese. Listen to the fireworks and call the cops once in awhile just to frick with the kids. Love to see them run.
Posted on 12/31/19 at 7:16 pm to OTIS2
Bacon cheddar meatloaf
Green beans
Green beans
Posted on 12/31/19 at 7:17 pm to OTIS2
Camp life.
Fried white perch and blues
Hush puppies
Fries
Cole slaw
Spirits
Good day to end 2019.
Fried white perch and blues
Hush puppies
Fries
Cole slaw
Spirits
Good day to end 2019.
Posted on 12/31/19 at 7:32 pm to 4LSU2
Country fried steak sandwiches over here. They were ok. Keeping it simple so I don’t have to clean the kitchen tonight.
Posted on 12/31/19 at 8:18 pm to OTIS2
Have some st. Louis style ribs on the egg.
Paired with some Whistle Pig and music on the porch.
Paired with some Whistle Pig and music on the porch.
Posted on 12/31/19 at 8:58 pm to OTIS2
Caplewood also says my ribs looks dry as frick, but YOLO.
Posted on 1/1/20 at 1:32 am to McCaigBro69
1.7# Prime Boneless Rib Eye(Lucky's Market had them for $9.99/lb)
Dry brined for 24 hours. Then in 220 degree oven till reached 125 degrees. Let rest for 15 minutes & cooked caveman style(directly on coals in BGE for 90 seconds per side. Riced cauliflower sauteed in rendered bacon ends, red onion, roasted garlic, sharp cheddar, salt and pepper.
Big salad
Half now half for lunch
Dry brined for 24 hours. Then in 220 degree oven till reached 125 degrees. Let rest for 15 minutes & cooked caveman style(directly on coals in BGE for 90 seconds per side. Riced cauliflower sauteed in rendered bacon ends, red onion, roasted garlic, sharp cheddar, salt and pepper.
Big salad
Half now half for lunch
Posted on 1/1/20 at 1:39 am to BooDreaux
Random question, did you fire up the egg solely to caveman it?
I feel like it’s a waste of charcoal, but if it’s a great reverse sear I’d try it. Looks great!
I feel like it’s a waste of charcoal, but if it’s a great reverse sear I’d try it. Looks great!
Posted on 1/1/20 at 6:59 am to McCaigBro69
Charcuteria ibérica
Asturian, Castilian, Dutch cheeses
Gambón a la plancha
Cream of langosta
Duck Magret baked
Foie baked
Tender salad
Mint leaf and chocolate shavings ice cream
Salted caramel cheesecake ice cream
Asturian, Castilian, Dutch cheeses
Gambón a la plancha
Cream of langosta
Duck Magret baked
Foie baked
Tender salad
Mint leaf and chocolate shavings ice cream
Salted caramel cheesecake ice cream
Posted on 1/1/20 at 9:06 am to McCaigBro69
Bruh
Posted on 1/1/20 at 9:47 pm to McCaigBro69
Pretty much fired it up just for this......Now I had a good amount of charcoal left over from a previous use and just added a small amount. So not really a waste, I like searing this way.
It tasted even better
It tasted even better
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