ShadowDriver
somebody shut me the fark up.
Happy Sunday, Pharkers and Pharkettes!
Yesterday's overtime work lead to storms approaching as I wanted to light the grill for dinner.
I waited out the first squall line and broke out the Oakridge 50/50 mix of Carne Crosta w/ Santa Maria.
As I considered the ribeye timeline, I got the oven going and applied my recent favorite baked potato seasoning: a light coat of EVOO followed quickly with a heavy hand of Cavender's. Where has this been all my life!?
As the virga passed just to the West toward downtown, I started the ribeye.
Gotta love a Vortex, offset in the kettle for indirect.... which really makes a great spot for that final sear/char.
I've had it before, but I keep coming back to a simple slathering of good butter and a healthy dollop (or more) of Green Chile Dip on my 'tater.
Sunday took me on an adventure to the local ginormous Meximart, "El Super" - no photos, but the carne asada preparada (pre-marinated carne asada) was frickin' awesome for lunch.
I've had a hankerin' for wings for at least a month.... but I've been doing other things.
Good Chit, Gold Star, and Oakridge HDD make an appearance tonight.
More to follow.
Yesterday's overtime work lead to storms approaching as I wanted to light the grill for dinner.
I waited out the first squall line and broke out the Oakridge 50/50 mix of Carne Crosta w/ Santa Maria.
As I considered the ribeye timeline, I got the oven going and applied my recent favorite baked potato seasoning: a light coat of EVOO followed quickly with a heavy hand of Cavender's. Where has this been all my life!?
As the virga passed just to the West toward downtown, I started the ribeye.
Gotta love a Vortex, offset in the kettle for indirect.... which really makes a great spot for that final sear/char.
I've had it before, but I keep coming back to a simple slathering of good butter and a healthy dollop (or more) of Green Chile Dip on my 'tater.
Sunday took me on an adventure to the local ginormous Meximart, "El Super" - no photos, but the carne asada preparada (pre-marinated carne asada) was frickin' awesome for lunch.
I've had a hankerin' for wings for at least a month.... but I've been doing other things.
Good Chit, Gold Star, and Oakridge HDD make an appearance tonight.
More to follow.