Thread: just wanted to share tonight's dinner with you guys..

The more "Handcrafted" an edible item is the better it tastes and the healthier it is.

Yea, you use BBQ sauce or seasonings to cover up poor beef.

Bob

[QUOTE=BobH;1911406]The boss made a wonderful meal on the gas BBQ tonight. She did up 2 1+ inch thick New York striploin steaks seasoned with salt and pepper, a couple of baked potatoes and an asparagus side. The steaks were seared nicely with a great pinky/red center and just melted in your mouth. Anyone that tells you that you need more than salt and pepper to season a good steak is full of it. I think we will do this often as a break from

Bob

Yep salt and pepper, a hot grill we do ours at 900. And the wife takes her filet at 120-125. My ribeye, 1 1/2” at 115 degrees. Your wife done good

Really enjoy a thick cut of New York strip,, sounds like a great meal Bob.
We were on a drive today and found a country shop and butcher that offers 21 day dry aged Local beef.
Looked amazing, but at $30/lb for the steaks we just looked today.
They offer quarter cows done up to 28 day aging.
I may go back without the wife and talk to them, hehehe. Think the price gets better the larger the order..

Ended the weekend with some good Q.
Salmon with asparagus tips and garlic butter for the misses.
Marinated flank steak for me and the boy.
Grilled pineapple slices and spuds.
Also finished the Egyptian bread and had a nice spring mix salad.

Need a walk now. .
Cheers men.

Mussels and pasta

Had the Nephew over and we pigged out again on New York striploin steaks with baked potatoes last night. The boss did another good job on the 1 1/2 inch thick steaks for a melt in your mouth enjoyment. Penance tonight for last night's debauchery with soup and a snadwich me thinks.

Bob

Well my son organized a belated Father's Day get together with his sisters and today was the day.

I was a bad boy as I didn't get pictures of anything but the spatchcock chicken I fixed on the Traeger.

My oldest daughter brought potato salad, my youngest daughter brought fresh picked cherries and my son and his wife brought homemade guacamole along with some store bought chips and homemade cupcakes.

I fixed two birds, marinated coleslaw and the Crenshaw melon that I showed how I cut it up see here:https://sharprazorpalace.com/plate-g...ml#post1912640

Anyway, the chicken was nice-- I'm still getting used to how to time things but after 2 hours it was perfect.

Right when I put them in--



About 3/4's of the way done--



Everything was great-----------especially the kids and two grandkids

Good lookin eats gents!
Mmmmm.

Those chickens look like they be ready to get up and dance.....right into your mouth.