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Post by conchydong on Aug 25, 2024 14:20:32 GMT -5
I’m just gonna make a BLT on Cuban bread and call it a day.
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Post by bullfrog on Aug 25, 2024 14:26:10 GMT -5
Mix some horseradish into that blue cheese/mayo aioli. I tried to take your advice, but the closest thing I had was some wasabi mayo and it was very old, so I tossed it.
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Post by ferris1248 on Aug 25, 2024 15:30:24 GMT -5
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Post by ferris1248 on Aug 25, 2024 15:31:34 GMT -5
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Post by ferris1248 on Aug 25, 2024 15:33:44 GMT -5
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Post by wynnv on Aug 25, 2024 17:00:07 GMT -5
The cocktail crab fingers I picked the Friday were freezer burned and inedible. I took them back and traded them in on these served with a wedge salad tonight.
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Post by Tarpon65 on Aug 25, 2024 17:04:44 GMT -5
The cocktail crab fingers I picked the Friday were freezer burned and inedible. I took them back and traded them in on these served with a wedge salad tonight. View AttachmentView AttachmentWynnv, where do you get most of the seafood you cook?
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Post by swampdog on Aug 25, 2024 18:06:18 GMT -5
Ham sandwich and nachos. Eating out of the fridge and saving a couple of bucks.
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Post by wynnv on Aug 25, 2024 18:34:28 GMT -5
The cocktail crab fingers I picked the Friday were freezer burned and inedible. I took them back and traded them in on these served with a wedge salad tonight. View AttachmentView AttachmentWynnv, where do you get most of the seafood you cook? Fishermen's Dock Seafood Market. Used to be owned by a fellow forum member. It has changed owners a couple times. It used to be really good. Its still good seafood for the most part.
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Post by richm on Aug 25, 2024 18:45:35 GMT -5
before and after.
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Post by One Man Gang on Aug 25, 2024 22:24:43 GMT -5
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Post by restlessnative on Aug 26, 2024 19:16:46 GMT -5
Grilled t-bone and zucchini. Pulled it at like 142 and was still a little over for me. I’d also never actually buy this cut but it was given to me from a new place that just opened up theflyingcattle.com/ so wasn’t going to look a gift horse in the mouth, or however the saying goes.
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Post by cracker4112 on Aug 26, 2024 19:35:10 GMT -5
Marinated venison tenderloin in the cast iron. On fine china.
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Post by OhMy on Aug 26, 2024 19:36:20 GMT -5
Grilled t-bone and zucchini. Pulled it at like 142 and was still a little over for me. I’d also never actually buy this cut but it was given to me from a new place that just opened up theflyingcattle.com/ so wasn’t going to look a gift horse in the mouth, or however the saying goes. View AttachmentView AttachmentFricken Awesome !!! That steak could not look better.
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Post by Tarpon65 on Aug 27, 2024 3:16:56 GMT -5
Grilled t-bone and zucchini. Pulled it at like 142 and was still a little over for me. I’d also never actually buy this cut but it was given to me from a new place that just opened up theflyingcattle.com/ so wasn’t going to look a gift horse in the mouth, or however the saying goes. View AttachmentView AttachmentWe will have to try the grill zucchini. The steak looks perfect!
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