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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
What's for dinner?
- Thread starter RyJ Smoker
- Start date
Worked a crab and prime rib feed at my lodge yesterday... we fed 250 people and raised money for the Shriner's Hospital up in Sacramento. I say all of this to share that workers got to eat before the real show started...
highsierrasmokin'
The battle's fought, the deed is done
Carnitas Machaca made more Cali style. Eggs went in after.
Capn_Jackson
A Razorback lost in Texas land
Lobsterrrrrrrrr
highsierrasmokin'
The battle's fought, the deed is done
By any chance did you smoke 'em?
I saw a video of a guy smoking lobster and it looked amazing.
Capn_Jackson
A Razorback lost in Texas land
Not this time. Oven and broiler.
highsierrasmokin'
The battle's fought, the deed is done
Huevos, papas con jalapeños y cebolla, y ground búfalo. Kinda sorta a machaca.
Salsa Taquera by Herdez is their secret weapon. Grab some if you haven't tried it.
Salsa Taquera by Herdez is their secret weapon. Grab some if you haven't tried it.
highsierrasmokin'
The battle's fought, the deed is done
Otra vez??? ...si guey. I forgot the frijoles negros and aguacate last time. Much better.
My daughter and I are baching it right now cuz the wifey's in Tahoe so that's why I'm experimenting.
My daughter and I are baching it right now cuz the wifey's in Tahoe so that's why I'm experimenting.
highsierrasmokin'
The battle's fought, the deed is done
I rolled up some sushi last night with imitation crab, carrots, cucumber, avocado, Sriracha mayo, sesame seeds and togarashi.
Some togarashi and dye free wasabi on top.
Some togarashi and dye free wasabi on top.
highsierrasmokin'
The battle's fought, the deed is done
Thanks Al!
I don't know if I could handle being stuck in a restaurant. I like to move around.
Building a typical house would take about 9 months and that was about all I could take going to the same place everyday.
I love making food though. I've thought about a burrito truck or breakfast burrito truck, but I don't know.
Everybody loves a damn good breakfast burrito and they are hard to find. When I do find one they are rarely layered right and are missing key ingredients.
I nerd out hard on burritos more than anything.
Your burrito assertion is so so accurate. Gotta layer it! The layering is everything! It contributes to the texture, which is crucial.Thanks Al!
I don't know if I could handle being stuck in a restaurant. I like to move around.
Building a typical house would take about 9 months and that was about all I could take going to the same place everyday.
I love making food though. I've thought about a burrito truck or breakfast burrito truck, but I don't know.
Everybody loves a damn good breakfast burrito and they are hard to find. When I do find one they are rarely layered right and are missing key ingredients.
I nerd out hard on burritos more than anything.
highsierrasmokin'
The battle's fought, the deed is done
Totally! Flavor as well imho.
I get fast burritos from some places that are all eggs and potatoes and like one piece of bacon. Theres gotta be at least 3 pieces in there.
Black beans or pintos are nice too. The salsa is another problem. It has to have flavor, and none of that Pace Picante crap.
I also cook up my potatoes with onions, jalapeños and garlic. A lot of places I get bfast burritos from just put chopped up boiled potatoes.
Mind blowing.
Hah, we literally just finished eating at a place where they did the plain, boring chopped/boiled taters.
And Pace...that stuff is awful. I always call it "chunky ketchup". It's not that there isn't good jarred salsa out there, because there totally is. Just not Pace.
As much as I prefer actual tortillas, the reality is that at home I use low-carb wraps like this:
Have also used wheat. For me, the key is to give them a quick grill on the cast iron first, with a little cooking spray. Just enough to firm them up and get a tiny bit of char.
When carbs aren't a concern, nothing beats getting some fresh made corn tortillas. Also these...they are a mix of corn and flour and I could absolutely demolish a stack by myself if left unsupervised:
