I am crushed...
I found no invite to this occasion in my mail box last night...
looks good....
I found no invite to this occasion in my mail box last night...
looks good....
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On the firepit grill this PM - - - ->
1. Super thin cut flank steak. Cooked over flames for about 15 seconds per side. Not dry and still tender.
2. Ribeye steaks after the flames have died down to just coals.
3. Amberjack steak and Cobia steak. Cooked medium. If it flakes apart . . it's overcooked. ( Great to have a guy with a Gulf sized boat living across the street)
4. Two pieces of deer backstrap. (For my "efforts")
Cooked with pecan wood. Pics AS it happens. ---- SAWMAN
Wanted to invite jj but he told me that he was a strict vegetarian. Stanley already has coon asses on the beer can smoker. So my wife and I attempted to eat it all.
We saved the deer backstraps for Wed night however we put them in marinade.
Caveman, thought the I heard something in the tree overhead but was affraid to look up. ---- SAWMAN
Starting the New Year off right, I combined some weekend leftovers into a tasty breakfast. Eggs, bacon crumbled up, chili sauce from the weekends chili dogs, cheese, and some black pepper. Toasted a Sourdough English muffin and reheated the last left over Angus all-beef frank that was cooked yesterday for the chili dogs. Wala, tasty breakfast that ensured nothing wasted!
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me and you would get along fine in the kitchen.....I do the same thing, put leftovers together to make a totally new dish
Likely would from seeing your posts. This needed a little Sriracha sauce since the chili sauce for hot dogs was on the mild side.
learned the art from my mother..she could take cheap food, and with spices, make them pretty decent grub..
and leftover mixing was her specialty...
I use a lot of mrs dash, and tabasco, green and red, bacon drippings, when applicable, cheese blended in small amounts can make the food better without revealing too much cheese flavor,
garlic and onion powder
Don't forget the Tony Chachere's!!!!
Hmm, I think I have some Old Bay laying around here somewhere so I may give that a try. Tony's does have a lot of salt but I put it on EVERYTHING. Can't eat mashed 'taters without it. I picked up a good one called Everglades Seasoning down in Miami but haven't found it around here yet.