Yep.

Tried it out last week and it was fantastic.

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i use our turkey fryer (double burner) outside using cast iron and Ghee butter to cook steaks. I have 2 wagner cast iron 12" pans that i do the cooking on. don't have to deal with the smoke in the house and Ghee has a pretty high smoke point.

I do this method with 1 or 2 steaks. I do 3 minutes on each side and slide my wifes into the oven while i cook mine. I'm rare side of medium rare so I don't often need any oven time. I just turn off burner cover steak while taking my wifes out of oven.

If we are doing more than 2, i break out the sous vide and do them all that way and then cast iron sear on either cast iron or use the chimney method with hardwood charcoal.

this one is from sous vide and chimney.

and those are morels with it.

I did this tonight. A couple of inch and a half sirloin filets. Nothing fancy. Possibly the best steak I’ve ever made.

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Just plain high heat grilled sirloins tonight. I am in the cross grill mark mood lately.

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Why are u eating a steak on a salad plate?

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Yeah, unless you've got a commercial grade broiler, reverse sear is the way to go.

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Have to be confident of that internal temp before searing.

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Meat thermometer

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we were in this wierd transition phase where the winter plates were being put away and the spring/summer plates hadn't yet been put out. I used instead what was available.

but thanks for noticing.

Not buying it.

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I don't remember half the time if I'm hiding or I'm lost

Winter plates and summer plates?

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I know, right?

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I don't remember half the time if I'm hiding or I'm lost

He uses the winter plates until he sees his wife's asshole, then summer plates after that.

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Punxsutawney Rosebud

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her grandmother collected stonewear or whatever sets. We have a winter set of Pfaltzgraff plates bowls and cups with like holy and berries on it. a winter set of Pfaltzgraff platesbowls and cups with snowflakes on them, and then during the rest of the year, we have a Pfaltzgraff set of plates bowls and cups with like chickens and farm crap on them.

I'm def not surprised this is not common. I have at least 5 boxes in the basement of tea sets and other china from her grandmother. Not including the ones adorned throughout the dining room and kitchen.

i only know the term pfaltzgraff because i have of course broken numbers of dishes and have to scour ebay looking to replace them.

Pork loin with some veggies

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last night was cheddar-provolone-bacon burgers with a side salad.

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@audioidkid

Saturday was burgers.

Sunday was chicken breasts marinated in BBQ sauce and corn on the cob.

Tonite was pork chops seasoned with olive oil and a bit of lemon pepper. Turned out great.

Friday will be a turkey breast.

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Grilled some asian marinated chicken thighs yesterday. Easiest thing in the world to grill. If anybody wants to try grilling but is afraid, go with the chicken thighs. So forgiving. You could leave them on there 15 minutes too long and they would still be good.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Not grilling, but ribs in the smoker

Au gratin potatoes to go with them.

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Chicken shish Kabobs last night while tailgating for the Thunderbolts game. They were perfect.

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I baked some chicken drumsticks last night. Made a homemade run with baking powder and spices. Turned out great. I’m grilling wings for the first time tonight. Stay tuned.

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-- source

I did not grill shrimp and grits last night.

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Reality is your friend, not your enemy. -- Seacrest

I did kabobs Saturday night- chunks of round steak and chicken breasts/thighs and the veggies/fruit. All came out okay.

My middle son has been the grill master for the past five years or so, usually I just get called in and everything is done already. The pressure was on as we were hosting my wife's nephew and his young family, and I haven't grilled in a long time. The veggies worried me more than the meats, I really didn't get much color on the pineapple and the tiny tomatoes got squishy, but the rest was great!

flank steak tonight.
brats tomorrow.

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@audioidkid

Chicken drumsticks were $0.68 a pound at the good Piggly Wiggly, so I bought a shit tonne yesterday.
Gonna do 10 in an olive oil/lemon/garlic marinade and the other 10 probably spicy BBQ.

I've read that adding baking powder to the rub gets the skin extra crispy, but I'm not sure if that still applies when using a wet marinade?
Anyone know?

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Just chillin' like Garret Quillin.

Yes it still works using a marinade or sauce.

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Not at Sweet Baby Ray's

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Wings were a fail. Recipe was way too paprika heavy. Going to try them in the air fryer next.

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-- source