Steak & taters!
Not pictured: @EmilyQ 's favorite brand of dressing. That Bolthouse has staying power!
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Just as I hit reply the dog started heaving. She’s puking as I type. I’m less enthusiastic about my “that looks delicious!” now. But it does.
I haven’t gotten sick of Bolthouse, either, and I’m surprised. i go through a lot of ranch.
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Ranch Recipie
No measurements. Taste as you go.
Mayonnaise
Sour Cream
Buttermilk
Parsley
Green Onions
Garlic
Dill (optional. not everyone likes this.)
Lemon juice
Chives
Salt and pepper
1.) Mix Mayonnaise and sour cream, thin it with the buttermilk to about 95% the consistency you want. Use a whisk, not a spoon, it’ll make your life easier.
2.) Chop the shit out of the parsley, onions, and garlic. Go to town. You could even use a microplane for garlic. Mix it in the base.
3.) Adjust the taste with salt, pepper, and lemon juice. You’re going to need more than you think.
4.) Cut your chives into tiny rings and stir them in. Make it pretty.
Boom! You have ranch better than any store-bought product. Keeps in the fridge for a week.
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My puppy wuppy once ran around for like 3 days with a flattened desiccated mouse she found on the street, so I don’t trust dogs opinions on food.
Hope Buttons feels better soon though!
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Thanks for sharing!
Poor Buttons. Feel better soon.
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You feel so bad for them. They can’t tell you whats wrong.
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Since steak was brought up… Surf and turf with a t-bone, garlic butter shrimp, and Parmesan roasted broccoli.
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Turned up the temp a little to try to get the toasty crunchy edges. 
Edit:
That one was good, but this one is more gooder.
Gonna work on the fancy twist thing a little more too. Brushed with evo. 
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Yesssss!!! Love homemade pizza! Can’t even remember the last time we ordered one. Been cooking mine in the cast iron pan on the pellet grill.
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That would add an interesting dimension to it. Do you use a particular type like oak, maple, cherry, etc?
Thats some good eats!
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I use the Traeger competition blend,
The type of wood really doesn’t matter that much. Your cooking hot enough that you really don’t get much smoke.
It’s really more about the cast iron. You just end up with a crispy crust on the bottom and a soft inside.
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This is the stuff my dreams are made of! I wish you were my family! lol
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@Brant_Drake posts legit food porn whereas mine tends to be more like “food found footage porn”, but still, here was the end result of me smoking and reverse searing a 28oz piedmontese grassfed t-bone alongside some bacon and a bit of beef liver
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Fuck no. This is porn, and you had me with the liver.
Edit - I realized how terrifying that sentence sounds. It was meant as a compliment. I’m not Hannibal Lector.
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Hahaha, no shame there dude. Taking it to the smoker has been gamechanging. I have to cut myself off to prevent vitamin A toxicity: otherwise, I could just eat it by the pound.
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Smoked liver is amazing.
I tried doing it with wok smoking. Phenomenal
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