New and Improved TnT Foodie thread

curious2garden

Well-Known Mod
Staff member
Drop an egg and lots of cheddar in it....
Ewww, that's a bridge too far for me...

Im not bougie like you, sorry.

Be sure to post pics of your bisque tho
LOL thanks! If only you knew my family. I've worked very hard for my bougie lifestyle ;P

For example when I was young I could only afford this:
1670811136840.png

Now I eschew that and only buy the BEST
1670811175365.png
 

Tangerine_

Well-Known Member
Prime rib slathered in butter and rubbed down with garlic, pepper, salt, rosemary, and thyme.
Served with some bakers and a green bean casserole. I didnt have a pan big enough at camp so I had to use one of those tin jobbies.

I pulled it out at 140f and was still a little too done for my liking. Next time I'm pulling at 130
20190304_182557.jpg
Just and FYI, dont ever try to deglaze one of these over a woodfire stove :oops::cuss:
 

shnkrmn

Well-Known Member
Prime rib slathered in butter and rubbed down with garlic, pepper, salt, rosemary, and thyme.
Served with some bakers and a green bean casserole. I didnt have a pan big enough at camp so I had to use one of those tin jobbies.

I pulled it out at 140f and was still a little too done for my liking. Next time I'm pulling at 130
View attachment 5236637
Just and FYI, dont ever try to deglaze one of these over a woodfire stove :oops::cuss:
Did you burn a hole in the pan? :fire:
 

PadawanWarrior

Well-Known Member
Prime rib slathered in butter and rubbed down with garlic, pepper, salt, rosemary, and thyme.
Served with some bakers and a green bean casserole. I didnt have a pan big enough at camp so I had to use one of those tin jobbies.

I pulled it out at 140f and was still a little too done for my liking. Next time I'm pulling at 130
View attachment 5236637
Just and FYI, dont ever try to deglaze one of these over a woodfire stove :oops::cuss:
No prime rib deserves to be cooked to 140, :sad:
 

Tangerine_

Well-Known Member
Did you burn a hole in the pan? :fire:
Slight hole. Just enough to make a mess and ruin any chance of an au jus. :oops:


Most of this meat was for next-day subs.

I slather french onion dip on toasted steak rolls and load them up with sliced prime rib topped with provolone and then under the broiler for a couple minutes.

They're sinfully good but I effed this meal up start to finish, lol.
 

Jeffislovinlife

Well-Known Member
Slight hole. Just enough to make a mess and ruin any chance of an au jus. :oops:


Most of this meat was for next-day subs.

I slather french onion dip on toasted steak rolls and load them up with sliced prime rib topped with provolone and then under the broiler for a couple minutes.

They're sinfully good but I effed this meal up start to finish, lol.
Been there done that lol did anyone else know or did you do a slight of hand magic trick lol
 
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