Food and drink

[The Conservative]

Salt and Pepper Chicken.

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[Smitty-48]

my wife is making buttermilk fried chicken, macaroni & cheese, corn salad & coleslaw

[Smitty-48]

my wife is making top sirloin roast, slow grilled on the barbecue

with stuffed portobello mushrooms, wild rice pilaf & fresh baked baguette

wine will be Californya cabernet sauvignon

gang gang

[Smitty-48]

honestly the best roast I've ever had, prepared on a four burner Weber gas grill, second deck, 375º for an hour

there was a slab of fat accross the back of the roast, my wife put that on top, so it soaked right through

perfectly seared on the outside, perfectly rare in the middle, juices flowing out of it as it rested

drowsy meat drunk on the deck with a glass of vino, biblical sunset in the west

[C-Mag]

Osso Buco tonight.

We have some fresh Spring snow, so a good night for comfort food. I recently butchered a beef. One of the great little benefits is having cuts like this in the freezer.

Any recommendations?

[SuburbanFarmer]

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Any recommendations?

[The Conservative]

Osso Buco tonight.

We have some fresh Spring snow, so a good night for comfort food. I recently butchered a beef. One of the great little benefits is having cuts like this in the freezer.

Any recommendations?

What do you have to work with? What cuts?

[C-Mag]

Beef Shank, about 4 lbs with bone. Cut 3 inches thick

[The Conservative]

Beef Shank, about 4 lbs with bone. Cut 3 inches thick

God, you can do quite a bit with that...braze it, slow cook it, smoke it... it all depends on your time and ability.

[C-Mag]

Beef Shank, about 4 lbs with bone. Cut 3 inches thick

God, you can do quite a bit with that...braze it, slow cook it, smoke it... it all depends on your time and ability.

Maybe I should make Osso Buco