I made a typo. It's Angeline's Louisiana Kitchen, not Angelina's.
What are you eating right now?
- Thread starter JT20
- Start date
So did I!
But we are talking about the same establishment. I have done Everett&Jones's Barbie-Q for lunch and Angeline's for dinner the same day! East Bay gluttony!We're going to try this place in the next couple of weeks:So did I!
https://www.hornbarbecue.com/menu
I have not eaten there. BTW, Holey Smokes BBQ in Santa Cruz has closed its doors. I'll be missing their giant smoked meatball - the Moose Turd.
Zee09
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GON
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Wife is a huge fan of sweet potatos over normal potatoes. She states sweet potatoes are much healthier.
Well kinda sorta.
Some folks actually get blood sugar spikes from sweet potatoes, not so much with regular spuds. Sweet have more sugar, regular have more and different carbs.
Sweet taters have Vit A. After that, big tie. I was surprised, relatively close in nutrition
https://health.clevelandclinic.org/white-potatoes-vs-sweet-potatoes-which-is-healthier/
1-hour weights, resistance training, and calisthenics. Laps in the pool for 30 minutes, crawl, and breast. That muffin came in handy.
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Thick cut Pork Chops always hardwood Charcoal no you don't need a brine just proper cooking method.
Light oil and you choose seasoning
Sear hard over high heat do not lid ever at this point. Flip and sear other side. Set off after searing to cool side of grill off coals now we lid to roast till done. You see them wet up on top of chop juice becomes clear they are Done. Let rest on plate and promise the best chop you ever have.
Light oil and you choose seasoning
Sear hard over high heat do not lid ever at this point. Flip and sear other side. Set off after searing to cool side of grill off coals now we lid to roast till done. You see them wet up on top of chop juice becomes clear they are Done. Let rest on plate and promise the best chop you ever have.
Ready to repeat tomorrow right we go six days a week sometimes seven
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GON
$150 Site Donor 2025
Wow, all I can say about new Orleans food I had in Little Rock Arkansas tonight. Had no idea little rock had food like this, if one knows where to go. I have eatin
in little rock a dozen times.over the last five years, but nothing like this. Every single thing was outstanding.
You all know how much I love Chinese food, the best food in the world. I could eat Chinese food three times a day every day including on Independence Day. Do we still call it that? So I had myself a spot of genuine Chinese food for dinner. Egg fried rice, eggrolls, pork bao, and braised eggplant in garlic sauce.
4WD
$50 site donor 2025
Wow - So much better than the fake stuff that … Never mindYou all know how much I love Chinese food, the best food in the world. I could eat Chinese food three times a day every day including on Independence Day. Do we still call it that? So I had myself a spot of genuine Chinese food for dinner. Egg fried rice, eggrolls, pork bao, and braised eggplant in garlic sauce.
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I love this thread!! Great to see all the variety, hell even @AutoMechanic busted out the charcoal!!
We were supposed to have company over so I had chicken breast and ribeyes marinating all night and day. Well they had to cancel so sucks to be them. 400F on the Traeger until rare, then reverse seared on cast iron in the gas grill, then some bbq sauce and a quick braze on direct heat.
They ended up about medium and were absolutely some of the best steak ever. It was full of flavor, juicy and tender enough to pull apart with a fork. They were just over eight ounces cooked. I had crushed a bchn workout today so I was in need of some food.
We just picked up our half speckle park beef yesterday. Maybe 260 pounds cut and wrapped, including the brisket. In preparation I organized the freezer and came across those ribeyes. Not a bad score... and yes, I dig the plates.
We were supposed to have company over so I had chicken breast and ribeyes marinating all night and day. Well they had to cancel so sucks to be them. 400F on the Traeger until rare, then reverse seared on cast iron in the gas grill, then some bbq sauce and a quick braze on direct heat.
They ended up about medium and were absolutely some of the best steak ever. It was full of flavor, juicy and tender enough to pull apart with a fork. They were just over eight ounces cooked. I had crushed a bchn workout today so I was in need of some food.
We just picked up our half speckle park beef yesterday. Maybe 260 pounds cut and wrapped, including the brisket. In preparation I organized the freezer and came across those ribeyes. Not a bad score... and yes, I dig the plates.
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Interesting and, for me at least, an unusual combination.
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