Fairwaysplitter3320
Recovering Equipment Ho...off the wagon again.
That looks fantastic!!!
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You have been eating hospital food, havent you
I should send some up. That good spice is called "Soul Seasoning" btw. I am gonna buy more of that.
Fairwaysplitter3320
Recovering Equipment Ho...off the wagon again.
Lol, yesYou have been eating hospital food, havent you
All that I have had all day was a frozen pizza....and you are feeding pork tenderloin to your dogs?! Fuk me.
Dude..It freaks me out that the pet food in cans costs twice as much as chicken and tenderloin. I complain to my wife but she says she likes the convenience of canned pet food. I tend to buy on sale, and todays cook came from the bottom of the freezer. Last years stuff. I write a date on the ziploc unless they have a sell by date.
I am not feeding the dog my Hennessy. I cant cross that line.
I dont have cuban though. Oh well. Just dogwood smoke and Cognac.
Im sorry I just realized I was calling those tenderloins, when its the big cut they call a pork loin.
I was thinking that. Those would have been some big hogs, lol.
I'm going to bake some salmon tonight. My go-to when I'm tired.
My blowme and cheese sandwich at lunch today was fantastic!
You just needed some spicy mustard. Then it could have been chicken sausage with Dijon and cheddar.
Stand by for cooked version.
Waiting on the baked potatoes to get closer.
Lump charcoal engaged.
I will never be without a weber.
Just got done enjoying these. Perfectly medium rare inside with a nice crust outside. Seasoned baked potatoes on the side.
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Nice looking steaks. As a former sous chef my least favorite cut to cook was the porterhouse...love to eat them though.
Never really cook much with charcoal either...
