What's that you're eating?

Amost done w/my chili taste testing.

Was going to make some chili dogs but decided on chili tacos instead because I had more of the taco fixings on hand:

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It's not Tuesday but they tasted pretty good and here's what they looked like before I scarfed them down:

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Still have a little left in the pot that I'll eat as a snack over rice topped w/cheese & sour cream but I also have 1 qt (1 pt bags) that I froze for later use.

Cooking the corned beef point that I cured this week will be on the menu for next week.
 
sgt1372 said:
Amost done w/my chili taste testing.

Was going to make some chili dogs but decided on chili tacos instead because I had more of the taco fixings on hand:

iNW2NCg.jpg


It's not Tuesday but they tasted pretty good and here's what they looked like before I scarfed them down:

3quKbnQ.jpg


Still have a little left in the pot that I'll eat as a snack over rice topped w/cheese & sour cream but I also have 1 qt (1 pt bags) that I froze for later use.

Cooking the corned beef point that I cured this week will be on the menu for next week.
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Never heard of chili tacos but I like tacos and I like chili so why not.
 
dialton said:
Never heard of chili tacos but I like tacos and I like chili so why not.
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I was just trying to think of other ways to use the leftover chili I still had sitting in the pot on my stove and tacos just seemed to be a natural.

Didn't seem that all that different than using carne asada or carnitas. So, I gave it a try & I think it worked great! :)
 
dericdesmond said:
Air fryer all day
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And for s&gs a pic of my mothers old Cutco. I was probably less then 10 years old when she bought it along with some others. I clearly recall her treating these with extra care. This thing has prepared some seriously awesome grub. Miss her dearly.
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How do you like your air fryer? We were considering picking one up, but we've heard mixed reviews. Some people say it really isn't any different from their oven.
 
Lunch the other day at The Grill off the 18th hole at Wente Vineyards in Livermore, CA.

Haven't been there for awhile but the "view" is as great as ever. I always try to arrive around 11am when the 1st groups out golfers begins to arrive at the 18th hole. :cool:

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Had a Bahn Mi with Fries & a couple of glasses of Maui Waui.

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The bahn mi was too salty (but I ate it anyway) and actually had 2 glasses of Maui to wash it down. The bahn mi was the worst sandwich I've ever had there but the view and beer make up for it. ;)
 
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An early dinner meal w/a friend before a late afternoon wine tasting in Livermore this past weekend.

I had 3 appetizers -- oysters, bluefin crudo (aka sashimi) and this nectarine and cherry tomato salad topped w/ stracciatella (like burrata) cheese and EVOO, which tasted as good as it looks. It was the best dish of the 3. :)

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Cooked another prime brisket on my PitBoss and quite pleased with the results. 20lbs at $4.50 per lb.
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10 hours at 250° then rested for an hour. Burnt ends were superb!
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Quite possibly the part I’m most excited about was the just over a quart of beautiful beef tallow I rendered from the trimmings.
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3fifty7 said:
Cooked another prime brisket on my PitBoss and quite pleased with the results. 20lbs at $4.50 per lb.
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That brisket looks great!

Just watched an ATK episode where they BBQ a 12# brisket on a Weber grill.

Tempted to try it using only the 3# piece of the flat from the brisket that I bought/trimmed previously but they say you should only use their recipe w/a full 12# brisket but may do so anyway. Just don't want to buy/cook another full sized brisket considering that I live alone and can't possibly eat it all myself.

Will probably BBQ the 3# flat in the vertical Pit Boss pellet smoker that I bought awhile ago but still have never used. We'll see.. . .
 
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sgt1372 said:
That brisket looks great!

Just watched an ATK episode where they BBQ a 12# brisket on a Weber grill.

Tempted to try it using only the 3# piece of the flat from the brisket that I bought/trimmed previously but they say you should only use their recipe w/a full 12# brisket but may do so anyway. Just don't want to buy/cook another full sized brisket considering that I live alone and can't possibly eat it all myself.

Will probably BBQ the 3# flat in the vertical Pit Boss pellet smoker that I bought awhile ago but still have never used. We'll see.. . .
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While reading your earlier post a few days ago I was truly hoping you were going to do a smoked brisket point for burnt ends when you started your corned beef.
 
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