LarryWolfe
Chef Extraordinaire
Saturday night Cathryn and I did some Fresh King Mackeral Steaks and Mahogany Clams. Steaks were marinated in Zesty Italian dressing, clams were simply steamed and dipped in butter and/or sriracha.
Sunday we did some Pepper Stout Beef. Started off with a 4.6lb chuck shoulder blade roast.
Seasoned with worcestershire, salt, pepper and granulated garlic.
Here we are after a couple hours.
Time for the pepper stout bath.
We're getting tender!
We're there!!
Italian bread topped with PSB and Provolone.
For some unknown reason, I felt it needed more peppers......I PAID FOR IT.
Sunday we did some Pepper Stout Beef. Started off with a 4.6lb chuck shoulder blade roast.
Seasoned with worcestershire, salt, pepper and granulated garlic.
Here we are after a couple hours.
Time for the pepper stout bath.
We're getting tender!
We're there!!
Italian bread topped with PSB and Provolone.
For some unknown reason, I felt it needed more peppers......I PAID FOR IT.