Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Nice, guys! I'm not taking a picture of my mushroom soup, it's kind of gray and there's no way it could compete!
We do, we do! I especially like them when I cook them with a cottage ham. It's hard to find that cut here, and I haven't seen if for a couple of years....By the way, I don't very often hear of anyone other than me that likes lima beans...
Here's a picture of my make shift smoker under the gas grill tri tip tonight. All three burners were on med. with the foil packet of soaked wood chips under the grate of the center burner. It took a total of 30 minutes with the lid closed.
The half on the right is cut correctly, although thinner would be better. The half on the left must also be cut across the grain.
I've seen diagrams of how to slice a tri-tip. The grain runs in different directions because the cut is more than one muscle. It's not easy to slice properly.
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YUM, SOOO ONO!!
We bought Ahi Limu Poke, Tako Onion Poke, Smoked Tako and then I served it all up at our apartment in Honolulu with leftover Huli Huli Chicken thighs that I made, steamed rice with furikake and shoyu and from the Farmer's Market, local Japanese Cucumbers that I also made, into a quick Kim Chee.
DELISH!
ALOHA!
Ohhh you're killin me here girl! The Poke alone has me drooling, not to mention the rest of the menu! I'm so glad you're enjoying being back home for a while, or are you not going back to Arizona? You changed your location to "any town" so I'm confused.