And guys. Please keep posting pictures, mocking my inability to post them I swear I'm cooking, I really am
Damn. Overloaded the roasting pan. Everything turned out fine but veggies were definitely not what they should have been
bacon wrapped anything is tricky almost have to treat it like a reverse sear i took my tenderloin to 140° on the highest grate setting and then seared the hell out of it to crisp up the bacon
Went to Costco to pick up some ribs. Saw the sign for $5 off babybacks. Then I saw the price of $5.69/lb.
First thing my daddy taught me while bbq'n was don't let the meat touch other meat, always leave little gaps so the smoke can get to every bit
Anybody that’s made the corn and pepper maque roux recipe… do you guys smoke it at any point or just use oven and stove? https://www.foodandwine.com/recipes/roasted-corn-and-pepper-maque-choux