These pictures are cooking experiences. Every piece of meat and the different types of vegetables require certain cooking times. It is more of a journey. Kind of a get there when you get the there.
I am glad someone else asked that question. I was trying to figure out what cut it was in beef steaks.
Got a nice ham steak at the farmers market today, sprinkled with a little dry mustard and drizzled with some of my maple syrup, my wife is frying some zucchini and making a baked rice and cheese dish, some fresh sugar snaps from the garden.
Bacon. Someone that lives here doesn't like it when the house smells like bacon . Rules out pan frying, and too warm for the oven, so grill it is. Yeah, it's 8pm, but it's never too late for bacon.
Buddy got a Tuna, so we got some steaks, with lemon, garlic and thyme. Wicked hot fire, char on each side for a few minutes, should be nice and pink in the middle.
Chicken breast going on at 6:25.....bone down with indirect medium heat, I'll have pics of the whole meal when it's done. Corn on the cob, it's usually the best corn I ever had....bought locally Pasta with some spaghetti sauce Cauliflower with some spaghetti sauce
Burgers on the pellet grill here is a pretty good burger recipe if anyone is interested For around 2 pounds of burger: 2-3 tsp Teriyaki (the secret ingredient and totally underrated in burgers) 2-3 tsp Worch to taste 2 tsp Tabasco Chipotle sauce 1T minced garlic Freshly-ground salt and pepper 1-2T your favorite savory BBQ/steak rub, with plenty of mesquite or hickory flavor, to taste 1 egg as a binder Whisk the above together, then gently fold in the meat. Then, when you put them on the grill (450-500 set temp), put a small sliver of butter in the middle top of each burger. It will slowly melt into the center and prevent it from getting dry. let cook to your desired taste, I like burgers well done so I go to 165 - 175 internal temp Let rest 5 min then serve with lightly toasted buns!
Burgers tonight, I'll have to try Elderthewelder recipe some time, sounds great. These are just a little worscestershire, a touch of liquid smoke, some Crazy Janes, and minced onion. The beef I buy from a local farm who raises Charolais cattle.
Just finished atomic buffalo turds. Pizza going in next as soon as the temp comes up. White sauce tomato garlic.