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coxhaus

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I wrap my briskets in foil and put them in a warm oven or ice chest, no ice, as they keep cooking for an hour or so. In my younger days I would wrap in foil pour a bottle of beer and a bottle BBQ sauce in the foil and let them sit in the smoker for an extra hour. It is all good.

Oh, I use all oak wood to smoke a brisket with and I remove as much bark as I can. The bark goes in the compost pile for the garden.
 
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Keith Sinclair

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The wife is out tonight so decided to do another fridge sweep for myself. I originally had ideas of roasted roasted vegetables with butter and going from there but as I pulled things out, stir fry took over.

The shrimp were the remnants of a frozen bag that needed to be used up. I thought there was only four or five but I was wrong. Gee, what a terrible mistake! :p The carrot chunks in the upper left are for my dog. He loves them!

Quick stir fry sauce of soy, rice vinegar, oyster sauce, fish sauce, and a some honey.




Into the trusty Matfer carbon steel pan.



So I'm not the only one who makes refrig. leftovers with shrimp. 16-20 2# bags get when goes on sale at Longs for 10.00 :)
 

ptolemy

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this would make heads explode on the accademia italiana della cucina 🤣 but I'm sure it's fxcking delicious. Probably very deep rich flavor.
Yes it would :D. I really like the flavor. When I make large batches to freeze, I don't even add cheese at the end and just add when I finish it for plating.
 

Twigg

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this would make heads explode on the accademia italiana della cucina 🤣 but I'm sure it's fxcking delicious. Probably very deep rich flavor.
Thanks for posting this @ptolemy . I normally shy away from bolognese, but this looks really, really good. I will make this soon!
 
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