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  #11  
Old 12-06-2018, 11:00 AM
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charcoal... all the fuel on one side. Start over fuel lid off... finish other side lid on....
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  #12  
Old 12-06-2018, 11:51 AM
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im doing tomohawk in the fireplace saturday
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Old 12-06-2018, 06:46 PM
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im doing tomohawk in the fireplace saturday :d
old school!!!!!!
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Old 12-06-2018, 08:51 PM
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They used sous vide to prepare pork shoulder infused with cannabis terpenes as well as preparing the cannabis for canna-oil and canna-butter via sous vide ontonight's episode of Bong Apetit.
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  #15  
Old 12-07-2018, 07:31 AM
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They used sous vide to prepare pork shoulder infused with cannabis terpenes as well as preparing the cannabis for canna-oil and canna-butter via sous vide ontonight's episode of Bong Apetit.
woah, that sounds interesting.

I did not think about anything other than beef. I did see an article on a tri tip. Sous vide it then crust it with herbs and salt and sear the hell out of it super fast so it does not cook any more.

I have turned tri tips into boot leather.
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  #16  
Old 12-07-2018, 11:37 AM
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old school!!!!!!
oh yeah; very hot ember; will put the grill in; and oh yeah!!!!

and drop the potatoes in the ember too;
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  #17  
Old 12-07-2018, 01:29 PM
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woah, that sounds interesting.

I did not think about anything other than beef. I did see an article on a tri tip. Sous vide it then crust it with herbs and salt and sear the hell out of it super fast so it does not cook any more.

I have turned tri tips into boot leather.
The show is pretty awesome. They always have top notch chefs and mixologists to prepare cannabis infused meals paired with infused cocktails. Not just a show with a bunch of dirty pot heads cooking food and getting stoned.
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  #18  
Old 12-08-2018, 10:37 AM
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The show is pretty awesome. They always have top notch chefs and mixologists to prepare cannabis infused meals paired with infused cocktails. Not just a show with a bunch of dirty pot heads cooking food and getting stoned.
I get piss tested. I use CBD but nothing else. Dirty pot heads HAHA
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  #19  
Old 12-10-2018, 08:58 AM
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So no tomohawk to be found around, so got some 45 days aged T-bone; and sirloin

very well marbled, it was good
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