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I got a Weber E-325 at the beginning of summer and have used it relentlessly. I love it. The extra sear burner puts a great crust on steaks. The disposable fat collector is an easy clean up solution. It’s been great so far. I did pay more than the great deal you've shared here, so heads up to...

Hopping on 6g to post my “homemade sandwich” while I’m still digesting it. Life is good. Ribeye medallion with Gorgonzola whipped cream, fully loaded twice baked potatoes, and roasted carrots. Washed down with a new favorite Pinot. Dessert kept with the taking advantage of fresh berries...

Thanks! Something new that was light and fresh. The blackberries were incredible! I love this time of year

It’s berry season. So I grabbed some blackberries and cream from local farms, and a few Madagascar vanilla beans. I used the vanilla beans and fresh cream to make a vanilla whipped cream. Folded that into some mascarpone. Made a blackberry compote. Served them layered and topped with more fresh...

It’s a common recommendation to freeze your beef for about 30 mins to firm it up to make it easier to slice into small pieces. So you may find that helpful depending on how sharp your knife is. With a very sharp knife, I find this step unnecessary. I used to get pickled bologna way back when in...

Do it! Most people are hesitant because of what they expect from the texture. I find this to be a non issue once they actually try it. There is nothing off putting about the texture in my opinion. Plenty of resources online say you can use different cuts of beef but I strongly recommend using...

Life has been busy, so it’s been a minute. I figure you gents could appreciate this one though. So I had to pop my head in here. Up first is beef tartare and second is homemade pappardelle in brown butter sage sauce. Both showered in Chilean perigord truffle. I can say that I’ve certainly had...

Damn. Bravo dude. That looks F’ing delicious. I would love to hear more about what you thought about the flavors. You said something about “smoked olives”?

Did a guided truffle hunt in the Willamette Valley. It was a great trip with the fam. Brought home 4 Oregon white truffles. Cleaned them up and made a compound butter. Slapped a pat of that onto a ribeye and had some crispy smashed potatoes and roasted carrots on the side. It was fun to...

That's a beautiful plate of food and a perfect temp on that steak. That aside and addressing the point of your post, well done sir. In addition to a good meal, you provided a good example that I hope resonated wtih that young man. I live in an area where you can't take 5 steps without passing 10...

Hang on now. Are you calling a crepe, a "shrove"?

Thanks man. We were really happy with how everything turned out. It’s ridiculous how much a good meal and a good bottle of wine can make for such a good night

Finally had some free time. Frenched ribeye to a perfect medium rare. Mushroom mezzalune in Parmesan cream sauce on the side. Washed down with a local Merlot. Cantucci and a dessert wine to finish. Everything made from scratch

Perfect ingredients with the heel of the bread. Hell yeah!

Just curious, have you been running a BAP for those 120k miles?

No cutting required for cat back. Axle back is where you’ll see cutting required. The stock GT exhaust is all a single piece from the cats back. It helps to have a friend to get the OEM unit out from under the car when removing

Wow! That fish is coated and fried beautifully! I would absolutely love to sit down to that meal. Bravo!

Homemade butter and crusty bread. Carbs and dairy, I can’t be stopped!

Nothing says “holidays” like carbs and dairy. A couple baguettes, some mac and cheese, and a shepard’s pie for the spread

I’m not sure how you want to cook it but I can tell you what I did and what I thought. I followed the common approach for pan searing. Washed and dried the breasts, made shallow cross cuts in the skin, hit the skin with salt only, then placed in the fridge for a couple hours to finish removing...