Ya know man it's funny because so many times at tailgates people have offered to buy food from me but I just give it away. I think if it was my job I wouldn't love it as much. Kinda like growing weed
But yeah when I get time off, I go off playing with fire and food.
That roaster pan is awesome and yep anything I make in it will have this rustic old world look to it. It was hand forged by a blacksmith at Smithey Ironware. It's carbon steel and in it's previous life before being melted down was a truck axle hahaha!
Around here carne asada is usually called skirt steak or flank steak but yeah it's the same thing as strip. Marinate for a few days then a quick sear is all it takes. Delicious!
Fluffy Butts sure look happy! The aint liking DJ right now and will probably give me the stink eye too after I drop this yard bird on the grill pic
Man I think we both did a BC chicken on the same day but I didn't take pics!
I loaded mine with a 3/4 full Shiner Bock and added some rosemary, tyme, garlic, and jalapeno then dusted the bird with garlic and pepper.
I see you like Stubbs huh? That's a local joint here and it just so happens my job is having it's staff appreciation bbq there in two weeks. I'll see if I can get you the whole Stubbs line of rubs & sauce and send it out to ya!
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A shot of last nights work on the pellet grill. A few minutes later the chicken parts were placed in 3 different foil trays and drenched in different bbq sauces then left to simmer then rest.
Also in there is a tray of oyster rockies and beef & garlic sausage
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And here's where I take my victory lap on you suckas.....Mutha Truckin' home made, sugar free peach ice cream!!!!
Still working on my waffle cone game but my home made ice cream game is already solid and it's so ez to make!!! All I have in there is whole milk, heavy whipping cream, Mexican vanilla extract, and a half shot of vodka so it keeps a firm soft serve consistency rather than freezing into a solid block that can break a scooper. I'm using a Cuisinarte ice cream maker. Gotta freeze the mixer over night then mix and chill ingredients for a couple hours but after that it goes from liquid to ice cream in 20 minutes
I'm gonna get crazy with this and do a strawberry rhubarb. strawberry basil, and a Mexican chocolate with cinnamon and cayenne pepper
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