Delicious Black Krim tomatoes from my friend Eric. 🍅
Cooking
Outdoor cooking experiments—primarily on my Big Green Egg and new Traeger grill—are documented here. Posts recount brisket attempts, sous‑vide pork butt sessions and holiday tenderloin traditions, with candid notes on smoke, temperature and results.
After 20 hours in the sous vides it is time for a final smoke and bark treatment to the pork shoulder.
Lasagna assembly complete! Carreras, Domingo, and Pavarotti are done singing. See this delicious pan in 45 minutes!
Making my special homemade lasagna and “playing one of the most important ingredients” I use when making it: Carreras Domingo Pavarotti in Concert. 🎶
Turkey’s ready!
Triple smash burgers tonight! 🍔
Flank steak on the Big Green Egg! 🔥 I need to grill more often.
We all had a great time making bagels at The Bagel Class today. We learned how to make Montreal style bagels from scratch and had a few at the end. Yum! 🥯
Delicious smashburgers tonight. Everything else as dialed in and just right! 🍔🍔🍔
Four pork shoulders out of the Sous Vides and onto the Traeger for the finish smoke. 🔥🐖
