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Old 11-10-2013, 02:09 PM   #23
Bob in St. Louis
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Join Date: 07-31-12
Location: St. Louis Missouri
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Well, that was a big FAIL on the braise/sear. I seared the steak and two halves of pork tenderloin. I had a nice pan of crusty stuff and poured in some red cooking wine. I had the pan too hot. It was a mess. The smoke detectors went off. Things got black.
I poured in down the drain.

The meat is safe though. Here's the seared meat.
In the foil is some bulk grocery store boneless skinless chicken. I'll dice this up and put it on some tortillas and put them in the panini press. I'll eat these for lunch at work. I'll also throw some ham lunch meat on the smoker to "flavor it up" and make some more ham tortilla paninis.

My coworkers hate me.

Now, I'll close the lid and let the WSM do it's thing for a couple hours.
It's beer time.

__________________
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
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In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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