Been making kombucha, this is pineapple flavored. I’m still working on the second ferment to get the fizziness up, but so far it’s been really good.
Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network
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Smoke roasted chicken marinaded in enchilada sauce leftover from barbacoa enchiladas lol.....with roasted veggies finished with a squeeze of lime and lime zest
We made Mongolian Stir Fry again tonight for dinner. Everyone made up their own bowls of what they wanted and I had to man the griddle. Some with beef, others with beef and shrimp.
That looks great! What griddle do you have?
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He got one of them Blackstone Pro outdoor ones. I think he got it about a month ago, it's a few pages back.
We got one of the Blackstone Pro Series 36" griddles. Went with this one as it had 4 burners to give me more options for heat. But now
I think I could've got away with the 28" griddle model with 2 burners. But bigger is better when cooking for 7 people.
Looks like a nice one!We got one of the Blackstone Pro Series 36" griddles. Went with this one as it had 4 burners to give me more options for heat. But now
I think I could've got away with the 28" griddle model with 2 burners. But bigger is better when cooking for 7 people.
We ended up taking mixed steaks from the freezer. Some Tbone, New York Strip and some of the deer steaks from my deer last year. Grilled those up with some sweet corn and then some mashed potatoes with gravy.
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So this "recipe" started from my mom, who got it on Facebook one day. I believe the recipe was called Slow Cooker Ranch Pork Chops, and it involved some chops, cream of mushroom, and ranch dressing packets.
This is my version.
The main components: 1⅓ bags of carrots, 3 sticks of celery, 1.5 onions, that whole head of garlic and 4 radishes. I raided the fridge after I took this pic, that's why it doesn't match the list perfectly.
I am a carnivore, so I gotta give the meat a little extra love. Wide open searing on a pair of cast iron skillets. That power burner is crazy powerful, without a doubt the most insane burner I've used outside of a pro kitchen...and I got two of em!!
I use the veg to deglaze the skillets and get all that juice and fond and deliciousness into the mix. That's a nice sear right there.
Start building. I always put the chops at the bottom so they get braised lovely. It probably doesn't even matter though. This is a great way to use up any veggies. I threw some week old radishes in...I can't even tell, I wish I had more....maybe next time
It somehow always fits perfectly. You can see the diced radishes and minced garlic on top. I also add an ounce of Worcestershire sauce and a few good shots of balsamic to bring some acid to the party to help cut the richness by a smidge. This is ready to roll. I let it go for about 4.5 hours with the lid on...I swear these carrots are made of titanium, somehow the biggest ones still have a little snap in them. I throw a bag of peas in when it's about an hour away from being done. I toss em in the microwave for a minute to take the chill out of em before they go in. Smrt.
I failed and missed the pic when the lid came off. Sweet. It's always exciting taking the top off, I have felt this was since I was 14 when boobs became real and addicting.
I steamed up some of these pretty tree things and made some smashed red taters. I highly recommend cooking the tatties on the side as they will soak up all the DELICIOUS gravy. 2 Campbell's mush + 2 ranch packets + 6 porkers + root veggies + 5 hours = AMAZING GRAVY
Man guys.... absolutely simple homestyle meal. This would serve 6-8 all day and I spent about 30 minutes of actual kitchen time, about 20 minutes of pre work and searing, and another 10 at the end with the broccoli and putting it all together.
Delicious. Try it. The whole family will love it.
This is my version.
The main components: 1⅓ bags of carrots, 3 sticks of celery, 1.5 onions, that whole head of garlic and 4 radishes. I raided the fridge after I took this pic, that's why it doesn't match the list perfectly.
I am a carnivore, so I gotta give the meat a little extra love. Wide open searing on a pair of cast iron skillets. That power burner is crazy powerful, without a doubt the most insane burner I've used outside of a pro kitchen...and I got two of em!!
I use the veg to deglaze the skillets and get all that juice and fond and deliciousness into the mix. That's a nice sear right there.
Start building. I always put the chops at the bottom so they get braised lovely. It probably doesn't even matter though. This is a great way to use up any veggies. I threw some week old radishes in...I can't even tell, I wish I had more....maybe next time
It somehow always fits perfectly. You can see the diced radishes and minced garlic on top. I also add an ounce of Worcestershire sauce and a few good shots of balsamic to bring some acid to the party to help cut the richness by a smidge. This is ready to roll. I let it go for about 4.5 hours with the lid on...I swear these carrots are made of titanium, somehow the biggest ones still have a little snap in them. I throw a bag of peas in when it's about an hour away from being done. I toss em in the microwave for a minute to take the chill out of em before they go in. Smrt.
I failed and missed the pic when the lid came off. Sweet. It's always exciting taking the top off, I have felt this was since I was 14 when boobs became real and addicting.
I steamed up some of these pretty tree things and made some smashed red taters. I highly recommend cooking the tatties on the side as they will soak up all the DELICIOUS gravy. 2 Campbell's mush + 2 ranch packets + 6 porkers + root veggies + 5 hours = AMAZING GRAVY
Man guys.... absolutely simple homestyle meal. This would serve 6-8 all day and I spent about 30 minutes of actual kitchen time, about 20 minutes of pre work and searing, and another 10 at the end with the broccoli and putting it all together.
Delicious. Try it. The whole family will love it.
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