Saturday, November 24, 2018

protein onslaught

Sausages, sausages, and more sausages, done in my new griddle and finished in beer (some sort of stout this time). I poured some beer into the container you see below, so the bottom and middle layers of sausages are currently soaking up a good bit of beerage:

Baby-back ribs, done the Chef John way, which turned out pretty damn good.

I'm realizing that I'd love to have giant chafing dishes and/or warming trays so I can lay all of this out without having to reheat everything sequentially in either my regular oven or my microwave oven. The problem with sequential reheating is that the first thing you reheat is also the first thing to cool back down.

I'm also realizing that, with so many barbecue-ish items on the menu, I don't really want to do barbecue chicken. People will get sick of the monotony. So, change of plan: I'm going to do satay plus peanut sauce. Take that, mothercluckers.

1 comment:


All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.

AND A NEW RULE (per this post): comments critical of Trump's lying must include criticism of Biden's lying on a one-for-one basis! Failure to be balanced means your comment will not be published.