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Started By
Message
re: What’s everyone cooking for the Bye Week?
Posted on 10/5/24 at 12:30 pm to Blast and Laugh
Posted on 10/5/24 at 12:30 pm to Blast and Laugh
Just did some hand breaded chicken tenders 
0
Posted on 10/5/24 at 12:40 pm to Blast and Laugh
Backstrap in the sous vide to 128 and finished with quick sear on the BGE.
Posted on 10/5/24 at 2:52 pm to caliegeaux
quote:
my green egg is about to have a drunken chicken sit on it for a while..
I’d like to have a drunk chick sitting on me about now
Posted on 10/5/24 at 2:56 pm to Drizzt
Steak turned out great. Oven at 450 topped with chimichurri with some peppers, sausage, and broccoli. Paired with nice Malbec.
Happy cooking gents.
Happy cooking gents.
Posted on 10/5/24 at 3:00 pm to Blast and Laugh
On the BGE:
Pork spare ribs
Spatchcock chicken
Conecuh original
Sides:
Baked beans
Rice dressing
Pork spare ribs
Spatchcock chicken
Conecuh original
Sides:
Baked beans
Rice dressing
Posted on 10/5/24 at 3:29 pm to GusMcRae
Members Mark pizza
Posted on 10/5/24 at 3:52 pm to Blast and Laugh
Sliders
Posted on 10/5/24 at 4:16 pm to Blast and Laugh
quote:
Cold iced tea
I’m going to need a little clarification here.
Posted on 10/5/24 at 4:18 pm to Blast and Laugh
quote:
Cold iced tea
I’m going to need a little clarification here.
Posted on 10/5/24 at 4:20 pm to Blast and Laugh
Just pulled the pork butt off the smoker
Posted on 10/5/24 at 5:40 pm to Blast and Laugh
Doing a taste test to see if Vermillion Snapper or Sac-a-lait are better fried. Fried green tomatoes on the side.
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