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Finished product, just slightly over done, but since 2 of the 4 at the table don't like rare I guess it was about perfect.  I do miss my wife's grandma's dressing but man o man was the roast delicious

Smokin' hearts. Tried something different in the smoker, hickory smoked reversed seared ribeye sweetheart steak for the Mrs. and I for Valentine's Day.  Smoked to IT of 135 degrees and then pan s

This weekend a friend of mine and I did an appreciation cook for the Joplin Kayak and Canoe group. They do a lot of clean up work along all the local waterways. A couple of weeks ago they cleaned

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Don't have pictures but it was great. Guinness Meatloaf, Garlic Mash potatoes and fried cabbage. Here is what it did.

1 onion chopped

1/2 cup shredded carrots

1/2 diced celery

2 Tbsp minced garlic

1/4 cup diced portabella mushrooms, about 2 oz.

1 lb. lean ground beef

1 lb. ground venison

1/2 cup shredded cheese

2 eggs

1 Tbsp worcestershire sauce

1/2 bottle Guinness Extra Stout, save the other have for gravy

salt and pepper to taste

2 1/2 cups of torn bread

1 cup milk

Bacon

Cook onions, celery, mushrooms and garlic until tinder and then add half bottle of the beer and simmer until about half the liquid is gone. Sit aside and let it cool.

In a large bowl add bread and milk for a few minutes. Add eggs, meat, cheese, salt and pepper, worcestershire sauce and the veggies. Mix well and place into a sprayed pyrex dish and form into a loaf. Cover with bacon, over lapping to cover the whole thing. Bake at 350 degrees for and hour. If the bacon needs a little more, broil it for about 5 minutes. 

Gravy

1/2 cup diced onions

6 oz diced mushrooms

1/2 bottle Guinness Extra Stout

3 cups beef stock

1 Tbsp minced garlic

1/4 cup heavy cream

2 Tbsp Butter

Salt and Pepper

Cook onions, mushrooms and garlic until tender. Add Beer and cook until almost all liquid is gone. Add beef stock, heavy cream, and butter. Thicken with corn starch. 

Served with Garlic Mashed potatoes and fried cabbage and some bread.

 

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We are doing a classic All American cheeseburger on thin buns tonight. In the middle of winter.

Thin buns do not absorb juices well and are not as good at controlling unruly condiments. Also, winter tomatoes suck.

Start by seeding and dicing a Roma tomato. Thin shred some Romaine. Add salt, pepper, mustard, and dill relish to the lettuce and mix well.

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I put the top bun on the block and layered the tomatoes and then the lettuce mix.

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When the burger with cheese was done, it went on the bottom bun and I flipped it onto the top and then turned everything over.

 

I then enjoyed my OCD burger.

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Ooni Koda 16 arrived the other day. Fired it up over the weekend and cranked out some excellent Neapolitan pizza. There’s a learning curve to it. It gets HOT, cooks really quickly and it’s easy to scorch the edge. 
 

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This was the best Margherita of the bunch. Cooked in around 90 seconds. 

92EA50BA-FD38-46E2-96B4-58EE0EE219D0.jpeg

John

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8 minutes ago, ness said:

Ooni Koda 16 arrived the other day. Fired it up over the weekend and cranked out some excellent Neapolitan pizza. There’s a learning curve to it. It gets HOT, cooks really quickly and it’s easy to scorch the edge. 
 

DF1C5D62-26D5-46AA-A411-D63F34C414B0.jpeg

D9A6206B-B0AA-42E0-B8BC-C345910E9E31.jpeg

This was the best Margherita of the bunch. Cooked in around 90 seconds. 

92EA50BA-FD38-46E2-96B4-58EE0EE219D0.jpeg

Looks good. Might be able to do some forging with that unit;)

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12 minutes ago, snagged in outlet 3 said:

Nothing beats leoparding on a pizza.  

Yeah, really adds a great flavor.

That one was a shade underdone, IMO. Just a little more time and the top would have set better, cheese would have browned a bit and the crust would have had a little better leoparding. I didn't bother taking a pic of the one before it, which went a tad too far the other way :D 

John

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