Quoted from Soapman:Birthday steak for my love!![quoted image]
A happy birthday wish.
(Topic ID: 265617)
Woolgoolga
Chicken and bacon pie at the punkin's tonight. 1 pie and it made enough to feed 5 people, i get two share it with two couples. Sharing is what food is all about, i like costing too, it works out to $2 a serve. Good footy when you can feed someone for a couple bucks.
pi1 (resized).jpgpi2 (resized).jpg
Someone said here yesterday that they'll end being either a great cook or an alcoholic after the quarantine stuff. My mate and i both started laughing and i told her that i was already both.
Shinglehouse, PA
Quoted from punkin:Chicken and bacon pie at the punkin's tonight. 1 pie and it made enough to feed 5 people, i get two share it with two couples. Sharing is what food is all about, i like costing too, it works out to $2 a serve. Good footy when you can feed someone for a couple bucks.
[quoted image][quoted image]
Someone said here yesterday that they'll end being either a great cook or an alcoholic after the quarantine stuff. My mate and i both started laughing and i told her that i was already both.
Can you PM me the recipe?
Quoted from golfingdad1:Not bad for a New Yorker
Nice smoke ring
No shit that's a real nice looking smoke ring what kind of rub do you use?
Quoted from Soapman:Jaybird815
Steaks are awsome on the flat top! Butter and Beef!
Need to give it a try.
I’m working my way up!
7352DA13-FA66-455E-A659-D31E05D9654B (resized).jpegQuoted from punkin:Steaks are best cooked sous vide. I've won money betting people i can cook the best steak they've ever eaten.
Get yourself a $20 ribeye with a handle on it 2" thick and do it at 55C (130F) for 2 hours sous vide and then sear on your flat top for a minute either side.[quoted image]
That can indeed be true. But its not a given. I love sous vide'd meat, and I'd eat it any time. However - the maillard reaction will be done alot better without the plastic baggie tendering/cooking. Thats why I prefer the reverse sear method.
A couple of days ago, I translated a cooking recipie for Tomass in another thread. Its all about cooking a deep frozen steak of elk (but any red meat will do) slowly.
If anyone want to check it out, its https://pinside.com/pinball/forum/topic/sharing-alaska/page/5#post-5574614
This is really good. Where I come from its what we eat at burials, marriages partys and whenever given the chance. Hope some of you will test it because I know you'll love it.
Quoted from Jaybird815:I’m working my way up![quoted image]
I just ordered that awesome griddle from Blackstone thanks to you. Can’t wait to get it.
Quoted from Sea_Wolf:I just ordered that awesome griddle from Blackstone thanks to you. Can’t wait to get it.
Haha, it’s Soapmans fault, he started it.
Quoted from guss:Can you PM me the recipe?
Sorry no recipe, just chicken thighs chopped and tossed in seasoned flour with stock, veggies, bacon, pasta shells and some Lancashire Relish/worcestershire sauce. Thicken and tip in pastry.
Quoted from Jaybird815:Haha, it’s Soapmans fault, he started it.
Well worth it. Going to make some smash burgers tonight! Stay tuned.
Quoted from guss:Homemade pizza (my secret is cook it under the stone) cooks even top and bottom. [quoted image][quoted image]
I use the overhead stone thing when I make cornbread. Did not think about pizza... Thanks.
Quoted from Jaybird815:I’m working my way up![quoted image]
Check out the seasoning on that mofo already! Looks great brother. I have a buddy who has one at his lake house in Michigan and I made breakfast for 20 people on it, it was awesome.
Toronto, ON
Quoted from guss:Homemade pizza (my secret is cook it under the stone) cooks even top and bottom. [quoted image][quoted image]
Pizzas look amazing. I bought a steel stone replacement and plan to use the stone on top as well. That looks great.
Quoted from Jaybird815:Haha, it’s Soapmans fault, he started it.
I want one too but not sure if it available in Canada.
Quoted from Edster:I want one too but not sure if it available in Canada.
They are, they carry them at Wal Mart
Quoted from Edster:Pizzas look amazing. I bought a steel stone replacement and plan to use the stone on top as well. That looks great.
DSCF0001 (resized).JPGQuoted from Sputnik:I'm doing a large pot of pasta sauce. Fresh onions, garlic, and herbs. I gathered mushrooms yesterday.
So what are you cooking?[quoted image]
Is that 5 gallons of sauce? 
Quoted from guss:Homemade pizza (my secret is cook it under the stone) cooks even top and bottom. [quoted image][quoted image]
Interesting, hadn’t seen this before. What’s under the pizza?
Quoted from Chisox:Check out the seasoning on that mofo already! Looks great brother. I have a buddy who has one at his lake house in Michigan and I made breakfast for 20 people on it, it was awesome.
When you cook 5 lbs of bacon on it in a couple of days it seasons quickly.
Quoted from fosaisu:Interesting, hadn’t seen this before. What’s under the pizza?
Just a pizza pan. Bottom of the stove is dirty.
Quoted from oPinsesame:You guys sure are fancy. Just some franks and beans for me.
Your range looks kinda fancy to me. 
Quoted from Soapman:Going to make some smash burgers tonight! Stay tuned.
Did some the other day
20200407_172015 (resized).jpgQuoted from bintzknocker:Did some the other day[quoted image]
They make the best burger! Do you use a press?
Quoted from Jaybird815:Do you use a press?
Don’t press out them juices.
Quoted from bssbllr:Don’t press out them juices.
Thin crispy and cooked in their own juices is the route, need to press to get that sweet, sweet crust!
Edit: Do not press on the grill
Quoted from mcluvin:Your range looks kinda fancy to me.
Yeah. Came with the place. Wasted on me though. 
Quoted from Jaybird815:Thin crispy and cooked in their own juices is the route, need to press to get that sweet, sweet crust!
Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming. 
Quoted from bssbllr:Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming.
French toast, bacon and eggs tomorrow morning
Quoted from bssbllr:Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming.
No shit. Jaybird has got me thinking that I need to add a flat top to my arsenal. Damn you jaybird! 
^^^^^^^ I believe I’m getting your weather tomorrow Jaybird815 Talking about snow showers but looks like rain and crazy wind.
Quoted from bssbllr:^^^^^^^ I believe I’m getting your weather tomorrow. Talking about snow showers but looks like rain and crazy wind.
It was pretty gusty and I saw a couple flakes but it was literally nothing that lasted more than a couple minutes. Still somewhat sunny
Quoted from bssbllr:^^^^^^^ I believe I’m getting your weather tomorrow jaybird815 Talking about snow showers but looks like rain and crazy wind.
Yep, that’s why I didn’t cook outdoors today.
Quoted from JayDee:No shit. Jaybird has got me thinking that I need to add a flat top to my arsenal. Damn you jaybird!
You can thank Soapman later
Quoted from bssbllr:Sorry jaydee didn’t realize you were in Illinois either.
No prob. Jaybird is only 40 miles south of me. Basically same weather
Quoted from Jaybird815:Soapman
I believe he works for the company. It’s definitely a conspiracy theory.
Quoted from JayDee:Jaybird is only 40 miles south of me. Basically same weather
I’m only East of you guys 764 miles.
Quoted from mcluvin:I thought there would be more pics of newly purchased Blackstones today.
Pics of Tacos ‘al carbon’ coming soon.
Quoted from Sea_Wolf:Pics of Tacos ‘al carbon’ coming soon.
I’m doing tacos al pastor for Easter, that’s what they had at the last supper.
Quoted from Erik:Is that 5 gallons of sauce?
That was just my 3 gallon pot. I make large batches and portion it out and freeze it.
Quoted from JayDee:It was pretty gusty and I saw a couple flakes but it was literally nothing that lasted more than a couple minutes. Still somewhat sunny
Quoted from Jaybird815:Yep, that’s why I didn’t cook outdoors today.
No outside cooking for me.
2B17E580-E761-46B9-96AF-1B4A9D71B507 (resized).jpegQuoted from Jaybird815:French toast, bacon and eggs tomorrow morning
I see you don’t lie when it comes to food.
Quoted from Jaybird815:[quoted image]
You should be making a commission! You just sold another one. I'm in!
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