High school cross country team 14 boys 10 girls 6 coaches. Kids between 15&18
I’d do 6-8 boxes/bags of whatever pasta you’re doing. Assuming there’s other stuff served.
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It’s supposed to be pasta, bread, fruit and some kind of dessert. Carb heavy for the night before the state finals. Thanks for the help!
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Fall cooking. For fat people.
So, being a low sodium guy, we don’t eat much bacon, but my son wanted to try some. So I made bacon bits & slices, whipped the fat into a roux and added brown sugar, water & lemon juice. That went on the chops & sweet potatoes with some little bit of bacon bits.
Kiddo doesn’t like sweet potatoes so he got perogies.
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I love the mixing of bacon with pork chops. It’s that similar feeling of making a chicken omelet.
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It added so much flavor. Aside from the sauce/glaze I didn’t even use any seasoning.
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That’s when you know you’ve done right.
I’m pretty proud of this photo and the story behind it
I originally wanted to smoke some beef short ribs, but they reneged on our day off today and made it a half day instead. I had these in the freezer and never cooked them before
Turns out, they’re like lamb back ribs/baby back ribs. I opened it up, and for the first time I understood what people meant when they said lamb is “gamey”. Prior to this, I’d never experienced that, but this one had a funk to it. So I covered it in Papa Gyro’s Greek Seasoning (because lamb, duh), broke out the instant pot, sprayed it down with beef wagyu tallow spray, sauteed each side for a few minutes for color, then put it in the pressure cooker with 1 cup of water mixed with some liquid smoke for 45 minutes. Went to work, came home, took them out of the instant pot, pat them dry, sprayed with more wagyu tallow and air fried at 425 for 4 minutes to give it a little crisp. Served alongside 3 whole eggs and 5 whites. I’m really proud of the color and bone pull back. They were slightly overcooked, falling off the bone, but for indoor smoking it totally worked.
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That is gorgeous. Interesting cut too. I’ve had chops- of course, shanks, and various other preparations of lamb (whole, on rotisserie 
) but not a split breast plate specifically.
That looks like a big ole slab of awesome on those bones!
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Much thanks man! I bought up a few of them at Aldi’s having no idea what they were, opened up the package and was pleasantly delighted to be greeted with adorable little baby back ribs.
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I love Aldi for meat. Actually, I love Aldi for most food.
I don’t think I’ve ever eaten lamb in my life. Perhaps it’s worth a try.
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I’d recommend. Butternut squash halved & stuffed with ground lamb is pretty awesome.
Chops of various cuts are great. I like them brushed with butter, oregano, & rosemary.
Whole, roasted on a spit for a volunteer firemans annual picnic was a childhood favorite.
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Well, I’m for sure getting tired of chicken. Plus I’m gonna have to sell my youngest to be able to continue to afford beef. Is lamb cheaper than beef? Or will I have to sell my oldest too?
Thats a good question. I haven’t compared it in a long time. It was always a special occasion/birthday thing for me.
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100%. By far my favorite ruminant animal
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Here it is even more expensive than beef.
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Depends on the cut really. I get lamb leg cheaper than steak or chuck roast at Costco
I have to upload them to facebook for resizing & download back to phone to upload here, so it won’t be till later,
But! I found the jackpot of different proteins this afternoon. My patterns have changed, so I had to get familiar with the products at a small market that is new to me.
They have bison, elk, venison, duck, alligator, all kinds of good stuff! So I had to take pics. 
.
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Dinner.
Little strips from where they get too small to be T bones. “Garden” tomato stuff on spinach/ricotta ravioli.
& Shrooms.
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