What are you eating right now?

Seafood place was too busy …

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Did up some ribs. 225 for three hours. Two while wrapped in foil at 260. Then sauced and brazed on the gas grill. On point, boys. On point.

Did up some new York strips as well. 400 for some random time, then reverse seared on my cast iron to medium rare. After a brief rest, they too were on point.
 

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Despite of what I said earlier today I had pizza anyway. Well, not proper pizza. Thanks to the nice weather I'm spending a couple of days at the beach shack. Cooking options are limited right now. I made a dough from protein flour mixed with oat fiber powdered egg whites, yeast, warm water, EVOO, and herbs. I fried the flattened dough in a pan, then I put the toppings on. A little tomato sauce, black forest ham, sliced tomatoes, arugula, and an Italian cheese mix. Spiced and topped with scallions. Then I shoved this pizza impostor into my toaster oven and it turned out quite well. It's quite small, maybe 8.5-9 inches across.

 
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