If I had a grill I’d be cooking waaaaaaay more. Instead, it’s my usual and I’M bored with it all, so no need to bore the rest of you!
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Lol, i just steamed up some cold brisket from a deli in N. Jersey. Added some beef better than bullion and had a half assed Jewish pho.
Trust me, you didn’t want a picture
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These are barely better. Just the two of us home right now and I’ve been doing the low carb thing trying to shed some poundage and my wife barely eats real food. Had to chat when the first tomatoes came in.
And some fresh caught fluke crudo.
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Grilling again. Cannot grill just one thing so today is Texas Wagyu Tri-Tip and Red Duroc Pork St Louis Ribs. Good eating day.
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Grill baby, grill.
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Ribs and Meatballs are 2 things I have probably cooked 50 times but never the same way Need to lock those down.
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Grilling Gochugaro Wings with spicy lime mayo. Iberico Pluma with corn chile salsa, and Gulf Shrimp with S&P. 2 for tonight and the rest for Grilled Shrimp Salad tomorrow.
Served with Causa riced potato with aji amarillo and tartar sauce. Also Iceberg Salad with Olives, Red Onions and Cream Cheese with Red Wine Vinaigrette.
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Carb day. Forgot the microplane makes the pecorino clump a little. Still very good carbonara, if not perfect. Practice, practice, practice!
Forgive the sloppy plate and thumb. I was hungry!
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My birthday was last Thursday (October 24th). The weather wasn’t conducive to doing outdoor restaurant dining, so I prepared a celebratory dinner at home.
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https://www.instagram.com/p/DB2AklbzduK/?igsh=b3Z3NTBiOGl4eGJo
(Trust me, you’ll be amused by this if you click through !)
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Reverse order
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Still intimidated by the larger more expensive cuts. NZ Grass fed Porterhouse and KC Strip. You can see the KC Strip is what remains after cutting out the tenderloin.
My Note 9 is a bit dated but there you go.
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You are killing me with these pics. Looks fantastic.
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These were both pasture-raised New Zealand Angus 100% grass-fed.
The previous photo were pasture-raised New Zealand Select Angus, grain-fed for 135 days for increased marbling. These are from a Japanese-owned company called Anzco in New Zealand. Very tender.
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Wish I could Double Thumbs-up this comment.
