That’s a tasty looking burger right there
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Our local meat market males the patties. Way too good.
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What’s funny is that I’d eat both of those. Damn I’m such a foodie.
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So…
It grillin season.
So, editing in the preparation:
Yesterday I planned on cooking these, but schedule conflicts changed that. Before it did though, I dry rubbed them with salt (just a little) fresh ground pepper, and some garlic. Then oak smoked them at very low temp, just the pieces of oak smoldering in the grill, for a little more than an hour. The plan was to cook them then, but that changed. So, I wrapped them up and refrigerated till tonight.
Incredibly deep rich flavor was imbued, and I when I cooked them tonight I used the same pieces of oak, splashed damp to steam and smolder as they cooked.
It’s a few hours later and I still have the oaky/peppery taste in my mouth.
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@garagerocker13
I tried my Salo this morning and it was AMAZING
However, since I didn’t have spices around, I cured it in steak seasoning and used Costco meat
I guess I’m in trouble with Ukraine too now 
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Home grown lettuce is way better than store bought, it’s less bitter and it has way more flavor. Paired it with grilled kielbasa, 'maters and mozz with olive oil and balsamic vinegar, and grilled onions. Goes well with bourbon 
Edit: second serving of kielbasa shown, about 3/4 pound total when I stopped eating
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Lightweight 
Chicken breast, mushrooms ( I don’t know why they look so black in the pic) and bacon zucchini fries.
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Do you have a good chili recipe? My mom bought a bunch of ground beef
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I don’t use a recipe for chili. I just wing it. Where I live in Texas chili is just meat, no beans.
I start with a medium onion, bell pepper, maybe a fresh jalapeno. Sautee that in some butter then add the meat, salt, pepper and brown it, and throw in a some chili mix seasonings, tomato sauce and water. Then let it cook for a couple of hours tasting as I go and adding more spices.
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Thanks! I’ll give it a try! Will fresh tomatoes work in place of tomato sauce if I add extra salt?
Yeah, it just won’t be as TexMex… lol
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@anna_5588 From a guy who doesn’t cook, but watches a lot of cooking shows: fresh tomatoes have too much water, that’s why they’re not used in these types of recipes. If you’re going to use fresh tomatoes, chop/dice them up and squeeze as much water as you can out of them. Or, you’ll need to simmer for as long as necessary to steam off the water. (otherwise, you’ll have chili soup, which you might prefer lol…)
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Anyone have a secret to make good breading for chicken fillet?
I tried dipping in egg (yolk + white) before dipping in cornstarch then frying. It was so so. Was looking to give it some crunch
Double dip with the egg and cornstarch, then toss in panko bread crumbs
So dip in egg - dip in cornstarch - dip in egg - dip in cornstarch?
Do I mix the panko bread crumb thing in the cornstarch?
Also… what’s the difference between cornstarch and flour? Noob question, asking for a friend lol 
Yep!
No, you dip in egg again to stick it n the breadcrumbs
Different gluten and starch content, cornstarch is better for crispness but burns easier
Also, make sure the oil is searing hot, cold oil = no crisp
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