Fiddlebacks and Food
- Thread starter Dcaggie06
- Start date
Bmurray
Gold Member
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- Feb 9, 2012
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- 7,600
Damn those potatoes look good.
- Joined
- Mar 13, 2006
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- 13,878
thanks!
I par boiled them for about 4mins.
Cut in 1/2
seasoned w/ kosher salt, cracked black pepper & smoked paprika
olive oil in the cast iron
throw on grill until done.
I saw Bobby Flay do it on a show the day before.
I have to say, if the food you guy post pictures of tastes as good as it looks, there are some incredible chefs on this forum. I was recently at a restaurant, and when the waitress brought out our entrees, I was immediately disappointed by how plain the presentation was. It was nothing compared to the pictures you guys have so generously shared.
Kalsu
Gold Member
- Joined
- Oct 26, 2010
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- 1,757
No food in the picture, but food prep gear. Love the Gaucho and Surls Moray. The Moray has been my go to for a while. Just got the Gaucho, but it has quickly became a favorite as well.
These are my most used food prep knives. Notice there is a slot opened. It is reserved for a Forge or Surls 8" chef knife, just sayin'.
These are my most used food prep knives. Notice there is a slot opened. It is reserved for a Forge or Surls 8" chef knife, just sayin'.
- Joined
- Dec 3, 2015
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- 2,936
That looks great,
Nbrackett
!
Gave the pulled pork another shot, this time bone-in. I think I opened my grill too much during the 6 hour cook because it wasn't nearly as juicy or tender as the boneless Boston Butt I did last time. Flavor was there; just a bit tougher and drier.
Maybe the snail cursed me...
Nbrackett
!Gave the pulled pork another shot, this time bone-in. I think I opened my grill too much during the 6 hour cook because it wasn't nearly as juicy or tender as the boneless Boston Butt I did last time. Flavor was there; just a bit tougher and drier.
Maybe the snail cursed me...