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Yeah cheese on bbq is foul
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Y’all never had a beef ball tip sandwich from kinders
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Sounds sus
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What is a beef ball tip?
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Ayo.
- 63,609
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What were you Searching For/Googling when you originally found the sandwich in the FIRST place?
Legit question.
Legit question.
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Thanksgiving turkey progress pic. Forgot to snap the finished product.
Sicilian slice from Artichoke Basille's
Chips and guac from Barclays Center
Bratwurst from Barclays
Tacos at Barclays. Don't remember if they were chicken or carne asada
Beef and spinach patties
Mixed halal platter
Tried sous vide steaks for the first time
Sicilian slice from Artichoke Basille's
Chips and guac from Barclays Center
Bratwurst from Barclays
Tacos at Barclays. Don't remember if they were chicken or carne asada
Beef and spinach patties
Mixed halal platter
Tried sous vide steaks for the first time
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You just ate those bratwurst like that
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I'm more concerned about the lack of sear on the steak.
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Lil smoked sausage and potatoe hash.
Should of heat up higher to brown the potatoes but it's still pretty good.
Should of heat up higher to brown the potatoes but it's still pretty good.
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Feel like the brisket would be good.Speaking of BBQ, gonna repurpose my leftovers from Hometown BBQ last night to make eggs benedict with the pastrami bacon instead of ham. Also gonna make home fries with one of the other proteins incorporated into it. I'm thinking about using the sausage, but my friends are telling me I'm wrong and that I should be using the lamb belly, beef rib, or the brisket.
B Sox help me out here.
Sounds like you got pretty much everything at Hometown. Pics?
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Kinders bbq
Been around the Bay Area for years
Was going there before I ever knew of a google
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tagliatelle w/ black truffle, porcini, & parmigiano
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I added mustard after. The condiment stand was away from the counter.
Yeah my sear was not very good as my brother insisted we put the cast iron skillet inside the grill and sear there rather than just doing stovetop. Given it was like mid-30s outside I think there was a lot of heat loss/poor heat control. Plus I seared mine last so the skillet was probably at it's coldest by that point. My brother's was first to be seared and of course it came out perfectly.
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Lil smoked sausage and potatoe hash.
Should of heat up higher to brown the potatoes but it's still pretty good.
Why didn't you sear the sausages?
I come in peace
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We got the Oaxacan chicken, brisket, beef rib, pastrami bacon, sausage, lamb belly banh mi, and Korean sticky ribs.
No pics this time. My girlfriend did take a video though.
*Addendum: I like the brisket idea, but I think I'm settling on the beef rib. My rationale is that the flavors between the two are similar enough, but the beef rib has better fat distribution and I'm able to cut it into small cubes that are more uniform in size with the potato chunks.
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I'm new to this cookin thing for real.
I need to have more patience when I cook.
Im trying to get my timing down on how long
certain things take to cook or when to add a certain ingredient.
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That's the cool thing about cooking though. You realize your mistakes after you make them, but at least you know what to do differently next time.
Each dish is better than the last.
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Take notes in your phone. I probably should start using OneNote
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kingkoopa
ALWAYS ask yourself, can I sear this animal before I cook it IN this dish.
9/10, the answer will be yes
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ALWAYS ask yourself, can I sear this animal before I cook it IN this dish.
9/10, the answer will be yes
Do you sear off rip or do you cook it then sear?
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Depends on the dish. You can "reverse sear" a steak or other large pieces of protein (cook it an oven, sous vide, etc. to temp, then throw it on a grill or a stovetop at the very end to create a good crust), but more often than not you're searing initially.
