ONSC's Cookin', Grillin', and Bacon thread (1 Viewer)

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For next weekend or later - going to age a bit.

Tomahawk Ribeye 2"+ cut:

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Dexter dog will get those bones!!

They ribeyes are more impressive in person - 3" deep and 2 feet long.
 
I like the plate.
 
I like the plate.
With the money I’m paying for this rental house, you’d think they’d at least have plates that aren’t plastic and stamped “not for use in microwave or dishwasher”!!!!

But, it’s a welcome change from my plain white plates on a plain white background.
 
Not judging but white is best. Just sayin’

regarding china plates and not race or religion.
 
First fermented ghost pepper sauce. Credit to @jfz80 for the inspiration.

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Went full on carnivore mode on these four runt jalapeños.
Last of my garden haul and for some reason were half the size of all my others.

All were stuffed with diced ham and cheese.
Two were wrapped in bacon.
The other two were wrapped in bacon and then wrapped again in smoked salmon.

Best thing was all the ingredients lived, died and were bought within 20 miles of me.

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Local venison sausage with blueberry i picked up at the farmers market. Home made tzaziki I made yesterday with all local ingredients I got at the farmers market, the dill was from my own garden.
Tortilla..... not so local but I love the whole wheat carb balance tortillas.... 25 grams of fiber per tortilla. Still waiting to get an email back with that broken down into soluble and insoluble.

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