My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.
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Jason
275 for 5 hours, huh. I will try that!
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
I made biscuits this morning, ate them with serrano ham and cultured butter.
I assume you re-handled that bread knife? Beautiful!Originally Posted by apicius9
Aaahh, the simple things... Thought too late of taking a pic, so the sausage was gone already
Stefan
Ham biscuits and BGE chicken. YUM!
Now is not the time to bother me. And it's always now. Wiley Miller
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That looks tasty!My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.
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Some very nice looking pictures here, makes me hungry :P
Here is 1 i took for a small magazine.
And here is some of what i have done at work or home.
Hopefully you like them. I'll post more later
fantastic photos. you are obviously not using my photographic skillset to take them!
Remember: You're a unique individual...just like everybody else.
Those dishes look really interesting. You should post descriptions
BTW, you're not from Eagle Rock, CA are you? I can't think of any restaurant that would serve that level of food around that area (and I hate to even imagine commuting around the LA area).
Excellent photos!
Here are a few things we made:
bok choi confit
B
Stuffed calamari and asparagus
Champagne and escargot
"Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain
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