i love making potato skins.
tgif fridays loaded skins(the raven hair...minus the tits)

doubt she'll go there. i think mussels produce a bigger load.

Had my cholesterol tested today in the doctor's office: 310! I guess it's time for me to give up on eating tasty breakfast sandwiches and stop grilling meat to perfection. Maybe just fish from now on with a little bit of chicken here and there.

Anyways, one last pic of some red meat. The grocery store I always shop at cuts up tri-tip roasts into these strips of steak for some reason. I usually grill them and put them in hot-dog buns because they fit perfectly, but this last time I just wrapped them in tortillas.

looks good.just needs some salsa or hot sauce.

made some salmon today.was gonna use this hake breaded cheese recipe minus the bread but i mistakenly used tablespoons instead of teaspoons.so needless to say with 2 tbspns garlic powder,1 pepper,and 1 salt just for two pieces with butter it was too salty.

so i rethought the cheese and squeezed a whole lemon.i also added red onions and green onions.turned out deliciously.

Old news from last weekend: I haven't had a steak in months...no real reason, just haven't. Mostly chicken and some pork. So last weekend I got the tank filled, picked up some cheap cuts and by God did some grilling. Some problems cropped up, as they will. Didn't clean the grill. Flare up city. The Boy running back and forth yelling "Fire!" at the top of his lungs. Didn't bother to prep the steaks, or season them. A bit charry on the outside, pink on the inside...like mammy. Only these were still tasty as fuck, as opposed to mammy's syphillitic hole. I think I was just so fired up for real beef, they'd habe been delish no matter how bad I fucked them up. As opposed to mammy.

Take some time and marinate it a little. Even just a bit of Worchestire, if you have it. Let it get to room temp before you cook it, and really treat yourself Barry. There's something about eating a good steak, especially one you cooked yourself, that makes for a good little self-reward. It's the culinary equivalent of a good fap session.

Grilled some burgers and hot dogs. Burgers with sea salt, pepper, garlic powder and a dash of dales. Ball park franks. Pretty good. My dogs were obnoxious as usual.

I normally would have. Made slits and put garlic cloves in, the whole nine yards. I don't remember why I was under such a time crunch. It still was really good and just whetted my appetite for more.

What kind of "cheap cuts" did you go with? I have trouble eating and enjoying anything below a sirloin as a standalone steak experience. I'll use thin cut round for country-fried steak, but that's as low as I'll go.

Low as I can go. Has to be boneless. I like chuck. It's a bit of effort but I can doctor them up pretty nicely. A few different marinades, something to break down the muscle, and medium rare. It's as heavenly as any $6+/ lb cut. At least to me.

i do the same shit barry... we get this teriyaki marinade that the deep woods hippies make and bring to the local farmers market. the rest of their organic cookies and muffins are fucken horrilble but this marinade is next level good. we'll buy cheap chuck or london broil and let it sit for a few days after pounding it thin and it's phenomenal when grilled as strips.

I don't think I'll be able to take any pics, but I'm trying a few new things tonight thanks to a recent subscription to Cook's Illustrated online.

I mixed together some spicy remoulade to go with some crab cakes that use minced shrimp meat as a binder instead of eggs. The minced shrimp are supposed to be sort of a natural "meat glue," in this recipe.

The vegetable side dish will be Mexican street corn, which is corn spiced up with olive oil, salt & chile powder and then grilled until charred a bit on all sides. Then you toss it into a bowl filled with: sour cream, mayonnaise, more chile powder, garlic, cheese, cilantro & lime juice.

The main dish will be some USDA Choice tenderloin steaks. Just seasoned with either salt & pepper or maybe Montreal steak seasoning. Cooked over a super-hot grill until medium-rare.

All my prep work is done and I'm just waiting to fire up the grill. Basically, I said "fuck cholesterol," tonight. As far as cheaper cuts of meat go, my go-to red meat lately has been flank steak. I also really like top sirloin.

Screw the steaks. Bring me some of that corn. And then some more.

Dinner at Steezo's would definitely be a treat.

Barry, Lou, I have tried and tried using every method in the book to get cheaper cuts to a tender state, and while I wouldn't necessarily call it shoe leather or anything, I just can't seem to get it tender enough for my liking.

I'm grilling a huge sirloin tonight at my pops house it's rubbed down with a lil' Durkee Steak Dust and soaking in a mixture of olive oil, worsteshire, and this grill-on shit that's mostly soy sauce, garlic, shallot, and onion. Should be the shit.

I think it's just luck with me.

I asked the wife to look for Boston Butt on sale for the holiday weekend and damned if she didn't come home with a 10lb butt. Now that's a little large, and especially large for my homemade cooker but I soldiered on and cooked it anyway. One of these days you'll see it in stores or see me on "Shark Tank". I've made about 4 of them and given them to friends who love them. Fuckin' simple and the meat is perfect everytime. Whole chickens, butts, roast and loins all come out perfect.

While I'm cooking this butt she comes out with 5 ribeyes, too. Well I had to take them back inside and work on them a little then threw them on the grill. All this was Saturday so we've been eating leftovers ever since. I love a ribeye- it's probably my favorite cut, and if you get them off in time they dice up nicely into omelets the next morning.

We've been eating well and drinking heartily this holiday weekend.

Boston butts are a nice, easy way to bbq a lot of meat without having to do very much work. I slather one up with plain, yellow mustard and then sprinkle on a spicy rub. Adding some brown sugar to the rub lets the roast form a nice, crusty bark even if you're cooking at a low temperature. The mustard, btw, is not for flavor. It helps the rub adhere to the meat and melts away completely during the cook.

My grill will hold a steady temperature pretty much forever, so I set the grill to 210°, throw on a chunk of hickory wood, wait 10 minutes and then put the pork in and forget about it for about 16 hours or so. It'll be falling apart tender at that point. Or take it off a few hours earlier if you want it firm enough to slice it. Anyone who says today's modern pork is too lean hasn't cooked a pork butt.

Speaking of all that pork fat... My grill has both upper and lower racks and I've been meaning to cook both a beef brisket and a boston butt at the same time. With the brisket on the bottom rack and the pork butt on the top one, the fat dripping from the butt will baste the brisket all throughout the cook.

That sounds first rate.

Tonight's menu: Cornell Chicken & grilled asparagus.

Cornell chicken is a method for grilling BBQ'ed chicken that was created by a doctor at Cornell University. The same guy also invented the chicken nugget. Basically, you marinate a half chicken for a few hours in a mixture of cider vinegar, vegetable oil, egg, & spices. Then you grill it, flipping the bird and basting it every 5-10 minutes with additional, reserved marinade until it's done. You just have to make sure you finish it skin-side down so that it's super crispy when you take it off the grill. The marinade makes it nice & tangy.

I might have actually enjoyed the asparagus more than the chicken. This is how I always cook asparagus: toss it with olive oil, balsamic vinegar, sea salt, pepper and lots of minced garlic. Then grill it until it's charred and toss it back in the marinade. It's awesome. Now I just need a whore down on her knees, waiting with her mouth open to catch my piss.

Chicken looks great. Do you ever cook beer can chickens? I'll pass on the asparagus for the obvious reasons. I just don't enjoy the flavor enough to tolerate the putrid smelling piss, no matter how it's prepared.

I just funked up the bathroom with my first asparagus-piss. I was drinking beer while grilling, so that is just the first of what will be several reeking piss contrails filling my house with asparagus fumes. It was worth it though. There's a certain percentage of the population that cannot smell the asparagus in their urine. I'm assuming this is the same portion of the population that thinks cilantro tastes like soap.

I haven't tried actual beer can chicken, but I did recently buy a stainless steel vertical chicken roaster, with a reservoir in the middle that you can fill with beer or whatever. I'll test it out soon. Do you find that it actually does add flavor/moisture to the bird when you cook it using the beer can technique?

I don't know if it matters if it's beer or water or whatever. Not too long ago I was cooking them on a Sunday and if you didn't know we have "Blue Laws" here and can't buy beer on Sunday. So I drank half the beer and topped it off with water and couldn't tell a difference in the chicken. Maybe it doesn't evaporate quite as fast but I doubt it. I guess that was like cooking a chicken with Coors Lite.

What if you just opened up a can of Swanson chicken broth and put the chicken on top of that? Then your chicken would be flavored with chicken.

Next time I think I'll try half vinegar and half beer.

Beef broth might be interesting, too.

I've never done beer can, but I've had it. I couldn't get any of the beer notes, but it did leave them pretty darned juicy. Kind of idiot proofs the process, because chicken is so easy to mess up on the grill.

When Panzer is on Death Row, this will be his requested last meal.

http://calorielab.com/news/2012/05/17/tokyo-ham-cybele-human-genital-banquet-not-illegal/#more-13739

:X before i read the description it looked like a pigs snout wrapped in an ear.

Japanese nouvelle cuisine. For the discriminating fast.

Gonna toss some chicken breateses in the crock pot tonight and then toss them on the grill for brunch in the morn.

Had venison tenderloin slow smoked in bacon, macaroni pie and cut corn at supper club. I didn't have to cook a thing because I got there too late.

You couldn't cut the loin with a fork, but it was good enough to cut with a plastic knife.

was lazy tonight so i just cooked some angel hair pasta and grated some cotija over it.

Awesome. Funniest thing you ever posted.

turkey burger with salsa and havarti. nice having lotsa little bakeries in the hood.

havarti's good stuff.what kind of bun did you have on that?

this multi grain one i get round the cornet. there is a real good Japanese baker there.

His competition is a guy who used to be his partner a block down. Spoiled for choice I tells ya. One of the girls he hired is so stupid she held up a dime to the bakers and asked "What are these worth again? I can't remember". But she seems to like me and they're cash only so I always go back.

you should try to see if she likes you more with your dick inside her.

Made a meaty Italian soup yesterday, along with a strawberry galette and vanilla ice cream. I think I've finally mastered homemade ice cream that doesn't become crystalized with ice as it freezes! Bring on the heat of summer!

So you're Gunkers left hand. I am not surprised that his psyche has finally fractured into unrepairable shards and he has assigned different fractions of it to different parts of his body.

thats great noobie^.howd your boyfriend like that meaty italian soup?was it creamy enough for him?

I made a wicked burrito because Frank is a spic. Thanks Frank! It's quite good.

anyone else see this before it got deleted?



Just right click and view image to see it big.

She's a brand i like (dot indian) but not super attractive. Thin and young though.
I just cooked up some WW pasta with some bolognese. the spot near the bakers is owned by this bitter Chilean guy. His daughter works there. Her i'd fuck. she has a terrible attitude which does something for me.

yes thats what i responded to.

lol i recommend this to everyone else on here.

turkey patties were freezer burned to shit so patties on pita w thousand island jumped out of the window like ron browz career a few years ago,so i whipped out a kirkland pepperoni and grated cotija over it.

Wow... seriously, dude? I don't do anal on the first date, so if you want to climb on my ass, you've got to get to know me first, k?

Gunker has his own two (gifted!) hands, and I have mine... along with a decent pair of 40DDs (not porn-star worthy, but they definitely get attention), red hair and arctic blue eyes that can see you coming from a mile away. Now play nice (don't diss my man) and who knows, we might actually become friends. ;p

First off, awesome username!!

Second, my foodie man said it was "all right." I fully admit I'm a novice cook, but he's been teaching me quite a bit and I am making progress.

As for the cream... that came later...

as i suspected.

Hey, why waste it on the soup??