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Posted
Lamb Easter is going down.
image.thumb.jpeg.2d4d78840ca0bcb6819703da636160fc.jpeg

We did this every year growing up and I miss it greatly.

One of my favorite memories is chasing the dog as he dragged the carcass through the house…
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Posted
4 hours ago, Brisketexan said:


Fuck yeah. Would be cooler for Easter if you cooked it on one of those cabrito crucifixes:

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Viva la difference. Fortunately we are blessed with the cultural milieu of Texas where we get all expressions of the meat products. 

Posted
4 hours ago, baboso said:

Deej, next time you are frying some fish, try this breading:

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It was that breading. Lol.

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Posted
13 minutes ago, Shoxthemonkey said:

My wife and I are not good cooks or bakers, I would never try to compete with the crew that post in this thread. But I will post this picture of our first Rhubarb Strawberry pie of the season. We had to use store bought strawberries because ours aren't ready just yet. Our 3 Rhubarb plants are producing so much right now that we will use it about 10 different ways over the next 6 weeks. This pie will be gone by bedtime tomorrow. IMG_2685.thumb.jpg.0593139734ddcd155c0c3e5a297b5de8.jpg

Tried strawberry-rhubarb pie for first time last year and was pleasantly surprised how much I liked it. Was afraid the tartness of the rhubarb would turn me off. 

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Posted (edited)

We each had Grandparents that raised Rhubarb so it has always been a springtime ritual for us.

ETA without the strawberries or mulberries to offset the sour it isn't very good.

Edited by Shoxthemonkey
Posted
1 hour ago, Shoxthemonkey said:

My wife and I are not good cooks or bakers, I would never try to compete with the crew that post in this thread. But I will post this picture of our first Rhubarb Strawberry pie of the season. We had to use store bought strawberries because ours aren't ready just yet. Our 3 Rhubarb plants are producing so much right now that we will use it about 10 different ways over the next 6 weeks. This pie will be gone by bedtime tomorrow. IMG_2685.thumb.jpg.0593139734ddcd155c0c3e5a297b5de8.jpg

You need some homemade vanilla ice cream 

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Posted
On 4/24/2025 at 6:09 AM, Masshole Horn said:

The chicken skin didn't add much as a garnish, but as chips to dip in extra sauce....  got damn!

Did you bake the skins in the oven, or over the coals, or ????   

Need to give this a go

Posted
Did you bake the skins in the oven, or over the coals, or ????   
Need to give this a go

400 degrees convection on

Spread on a rack in a rimmed baking sheet.

Salted, turned 2-3 times at 5-10 minute intervals until crispy
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Posted
1 hour ago, Masshole Horn said:


400 degrees convection on

Spread on a rack in a rimmed baking sheet.

Salted, turned 2-3 times at 5-10 minute intervals until crispy

Hungry Watching Tv GIF by Gogglebox Australia
 

my future cardiologist hates you.

 

in all seriousness thanks.  Ive got some big plans for this during soup season 

Posted (edited)

HEB "Wagyu" Top Round.  Yellow mustard, 2:1 black pepper to kosher salt by volume.  15 minutes at 450 F, 40 minutes at 250 F.  Best roast beef I've ever made.  Sammiched it up with swiss on sourdough.

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Edited by jimmyjazz
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