What's on your plate today?

[bfreebern]

Well look who is alive and kicking! Welcome back Michael!

 

[whylieineedacigar]

Well look who is alive and kicking! Welcome back Michael!

Thanks! Still alive, kicking, smoking and grilling!

 

[cabaiguan juan]

Thanks! Still alive, kicking, smoking and grilling!

Invite me over next time you cook something like that.

 

[golfgar]

Sunday at CharBar in KC, burnt ends Benedict, very good!

 

[bfreebern]

Burnt ends Benedict? Damn!

 

[jfields]

Sunday at CharBar in KC, burnt ends Benedict, very good!
View attachment 26410

I just came in my stomach a little!

 

[whylieineedacigar]

I just came in my stomach a little!

hahahahaha

 

[jfields]

Cooked a 150 lb pig for my daughter and sons graduation party.

 

[whylieineedacigar]

Cooked a 150 lb pig for my daughter and sons graduation party.
View attachment 26479View attachment 26480

That looks great! I made one on Saturday in la caja china but can't upload it because I have exceeded my quota for cigarpass image hosting lol

 

[thinde]

I tried Paella again and this time it came out great.

 

[darcyoake]

I'm eurasian. My mom is a korean and now we 're living in Seoul, Korea.
I've just moved here and start opening my korean food shop (đồ ăn Hàn Quốc) in Vietnam.
Have you ever cooked a meal with many kinds of food like this?

 

[Johnny B]

Salmon alfredo with asparagus.

 

[jfields]

Sous Vide cooked two huge cowboy prime ribeye steaks almost four hours and then seared them on the BGE at 700° for a few minutes on each side. Paired them with crab stuffed mushrooms and grilled asparagus. Spritzed the asparagus with white truffle EVOO before grilling and finished them with parmigiano reggiano.

 

[jfields]

 

[Scap]

USDA Prime Sirloin on a bed of Arugula and topped with sliced Parmigiano Reggiano

 

[The Black Cloud]

Perhaps my favorite batch of mole I've made. All I added to the paste was peanut butter, chocolate chips, and beef broth. It has everything I want. Sweetness balanced with a little bitter. Spiciness without being too much. Deep, dark, savory and a perfect consistency.

 

[Not A Nice Person]

This is rapidly becoming my favorite dinner: Salmon Florentine with fried parsnips.



~Boar

 

[golfgar]

View attachment 26632
Sous Vide cooked two huge cowboy prime ribeye steaks almost four hours and then seared them on the BGE at 700° for a few minutes on each side. Paired them with crab stuffed mushrooms and grilled asparagus. Spritzed the asparagus with white truffle EVOO before grilling and finished them with parmigiano reggiano.

I call those "handles" of beef! looks great.

 

[golfgar]

Maybe one of the best burgers in STL



mac's local eats

 

[cigarlady7]

Grilled pork tenderloin, corn on the cob, Mac and cheese