ShadowDriver
somebody shut me the fark up.
Happy Phriday, Pholks!
It's been a good, but busy week out here in the SW USA.
I thought I would celebrate the start of the weekend with a bargain bin t-bone from the commissary and a baked potato.
After a good scrub down, I gave the tater a light drizzle of EVOO, followed by a heavy-handed dose of Cavender's Greek Seasoning. I cannot stop singing the praises of this combo on a baked potato! A 50/50 mix of KC Mike & Co's Santa Maria & Carne Crosta soon covered the steak as I fired up the Vortex in the kettle.
I continue to be impressed with the versatility of this hunk of metal in the kettle...
The carne crosta begs for a quick sear at the end.
I admit to unabashedly slathering the 'tater with plenty of butter and green chile dip (instead of sour cream).
Thin blue and kind regards to you all.
It's been a good, but busy week out here in the SW USA.
I thought I would celebrate the start of the weekend with a bargain bin t-bone from the commissary and a baked potato.
After a good scrub down, I gave the tater a light drizzle of EVOO, followed by a heavy-handed dose of Cavender's Greek Seasoning. I cannot stop singing the praises of this combo on a baked potato! A 50/50 mix of KC Mike & Co's Santa Maria & Carne Crosta soon covered the steak as I fired up the Vortex in the kettle.
I continue to be impressed with the versatility of this hunk of metal in the kettle...
The carne crosta begs for a quick sear at the end.
I admit to unabashedly slathering the 'tater with plenty of butter and green chile dip (instead of sour cream).
Thin blue and kind regards to you all.
