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  • Weekend Cooking

    Saturday night Cathryn and I did some Fresh King Mackeral Steaks and Mahogany Clams. Steaks were marinated in Zesty Italian dressing, clams were simply steamed and dipped in butter and/or sriracha.

    Sunday we did some Pepper Stout Beef. Started off with a 4.6lb chuck shoulder blade roast.

    Seasoned with worcestershire, salt, pepper and granulated garlic.

    Here we are after a couple hours.

    Time for the pepper stout bath.

    We're getting tender!

    We're there!!

    Italian bread topped with PSB and Provolone.

    For some unknown reason, I felt it needed more peppers......I PAID FOR IT.
    Larry
    ------
    Visit - The Wolfe Pit Channel

  • #2
    I remember when mackerel was shunned because of its oil. We would gig for mackerel, put it on the barbecue, and smoke up the neighborhood. Now that we know how healthy that oil is!

    Great pictures... I'm hungry!

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    • #3
      Great to see your posts again, thanks Larry, gives me great ideas. I've learned there's no right or wrong combo's in cooking, just try it!

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      • #4
        I made pork and kraut in the crock pot today.
        Wasn't as pretty as the grill out, but tasted good.

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        • #5
          Originally posted by LindaT View Post
          I made pork and kraut in the crock pot today.
          Wasn't as pretty as the grill out, but tasted good.
          One of my favorites!!! If you don't, try adding in some Granny Smith Apples to the pork and kraut. The tart and sweetness REALLY compliment the pork and kraut!!
          Larry
          ------
          Visit - The Wolfe Pit Channel

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