back in the day with my old cheap pot that I'd make collards in I would actually start off by cooking the bacon in olive oil because the bacon would stick a bit and it actually made for a wonderful char that would be impossible to resist nibbling on afterwards, still do it to this day (just for collards) to give the onions a little something more to sauté in
Last night did bone-in Duroc pork chops on the grill with oven roasted fingerling potatoes and grilled whole okra on skewers. Mexican omelettes this morning. About to make a Bloody Mary and contemplate what to go with the ribs and bud heavies tomorrow.
doing SE Asian food tomorrow with friends. Thai steak salad, basil rolls, Singapore noodles, etc. not sure yet on the exact details of the "etc." yet
Burgers today Going to spatchcock a whole chicken tomorrow with salmon for the wife. (I won’t eat the whole chicken of course, or will I?) Monday it’s filets and Brussel sprouts and some rice as a side. Might do some flank steak for tacos sometime as well for no reason. Merica!
Grilling some USDA Prime Ribeyes with baked potatoes tonight. Doing bison burgers tomorrow because America Fuck Yea!
Beef ribs, baby back ribs, half a chicken, beef and jalapeño sausage and corn going on the smoker tomorrow. Already have the homemade potato salad done and wife is making broccoli salad.
Tonight is butter basted skillet cheeseburgers. Tomorrow is grilled tri-tip and chicken (with Corky Bucek roasted corn and avocado salad) Monday is NY style pizza. Cold fermented dough and all that jazz. lots of beer and ranch water.
Cooking some mean meat is great. But shocking the crowd with some bomb ass cole slaw, yeah that gets me going. Also I just threw some costco flautas in the oven so technically thats on my 4th menu when theyre done in 10 minutes.
Started with https://www.google.com/amp/s/relishcaterers.wordpress.com/2017/09/24/cole-slaw-by-robert-irvine/amp/ I go ~50/50 apple cider/white wine. Probably use more all together than recipe calls for. Spices are prob different every time just fuck around to find sweet spot. Make at least 2-3 hours ahead of time to marinate.
I fucking love blind dog with how drunk he can get and still maintain a family(likely sleeps on the couch 6 nighs a week)
Spanish ribs are marinating and the caramel chocolate chip cookies have been made. Wife approves Tomorrow morning the potato salad will get done along with a batch of regular chocolate chip cookies this had been a heavy bourbon evening so bear with me