Pre-strongman competition dinner
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YEAHHHH!
Go get 'em man. 
.
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Good luck! Looks delicious.
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Chicken thighs in an overnight greek marinade. Good with anything hot or cold.
Thighs are so versatile… definitely tastier than the breasts
How’d you do??
I’ve searched online for a few and they are very similar. Go to any Mediterranean store for a “greek” seasoning mix. A Gr.Or. church in my area has a fest and sells homemade mix, best ever. If this is not available, premix a lot in a mason jar. Yogurt, rice wine vinegar, etc in zip lock bag, suck out the air, keep in fridge +24hrs. I marinate many pounds. Cook half one day, half the next.
This is more like “food erotica”, because it comes with a story.
I’m traveling right now. I SPECIFICALLY booked a room that had a “kitchen”, so I could cook. I get into the room today and see a full refrigerator, a dishwasher, a sink, a bunch of silverware…and a microwave. That’s it. THAT was their idea of “cooking” in a kitchen. This would not fly, so I got to Walmart and purchased a $20 plug in ceramic electric griddle, along with a big t-bone steak, some lamb shoulder chops, some flanken ribs and some eggs. I actually packed some grassfed tallow, because that’s how I roll, and I proceeded to get to yes. And I earned that victory steak.
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Meat is my vegetable
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Posting so @QuadQueen can see a vegatable 
Meat muffns, spaghetti squash, broccoli, and mashed potatoes.
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Meat Muffins! Where have you been my whole life!!!
Looks great. 
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There’s three vegetables there if we count the potatoes, so now you’re just showing off. lol
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Be that as it may, Jed did NOT get the squash down. 
Two outta three ain’t bad!!
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Which is, ironically, a Meat Loaf reference.
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Touche! I even had that cassette tape in junior high! lol
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BBQ chicken, chicken breast, potatoes wedges, sweet potatoes and corn on the cob for mexican Street corn.
Neiman Marcus ( ooey gooey butter) cake for dessert
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Ohh! Wife made that a while back! Dangerously Good!
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@Brant_Drake (and others)
I tried making yogurt cultured rennet cheese on Tuesday and it turned out well. I want to age it for three weeks in a wine cooler wrapped in butter soaked cheesecloth. The issue is that the cheese is thin and there are deep cracks, so I’m very worried that any mould that forms during ageing will penetrate and ruin the cheese
Thoughts?
I rigged the press with a strainer, coffee filter and jar like this
And pressed for 24 hours. I think the pressing weight was insufficient but not much I could do
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