 }})
Search results
-
Finally! The Lunch Thread!
This is called the New Yorker - Big bean. It's got corned beef, pastrami, Swiss & coleslaw on rye with Russian dressing, lettuce, tomato. It's from the Bean Bag Deli on Gude Dr., very close to the Cubano coffee headquarters. This is the second half - I already ate the first. This sandwich...- Mark The Homer
- Post #165
- Forum: The Gastropub
-
The Happy Birthday Thread
Here's a pic SF1311 sent me ten years ago on my birthday. I think non FB Fran took it. It's when I got stung on the lower lip by a yellow jacket while I was sipping my morning margarita at the pre-tailgate tailgate on Redskins Rd. That's Pez & Huly's gold jeep in the background.- Mark The Homer
- Post #553
- Forum: The 5 O'Clock Club
-
The BBQ Thread
Yeah that's exactly my experience too. I've posted this earlier, but I've had best results with "bottom round." And then, of course, you want to buy the highest grade you can find. And then, you must slice absolutely against the grain, considering all three dimensions. Doing all that will...- Mark The Homer
- Post #573
- Forum: The Gastropub
-
Finally! The Lunch Thread!
I have the smoked chicken from the weekend. I could just make a chicken sandwich. But we have more avocados from Aldi's. We have a fresh tomato from the garden. But I want my sandwich with avocado AND tomato! So I found this avocado-chicken salad on the internet...- Mark The Homer
- Post #164
- Forum: The Gastropub
-
What's for Dinner?
Last night - 6 oz crab cake from Boarman's, fresh local bi-color corn from Kingsbury Orchard, avocado from Aldi's, lemon from Giant. :D- Mark The Homer
- Post #3,699
- Forum: The Gastropub
-
-
Finally! The Lunch Thread!
Tomato sandwich featuring a fresh tomato from our garden, fresh mozzarella, fresh basil leaves from our garden, salt, pepper, extra virgin olive oil, on a toasted multi-grain bread.- Mark The Homer
- Post #163
- Forum: The Gastropub
-
The BBQ Thread
Wanted to smoke a chicken on the drum yesterday. I bought a "Smart Chicken" at HT which is an organic chicken. 4.2 lbs. Stuffed it with onions. Sewed it up real tight front both ends. Melted some butter and mixed it with extra virgin olive oil. Brushed entire chicken with the oil mix...- Mark The Homer
- Post #562
- Forum: The Gastropub
-
-
Breakfast!
World famous MTH french toast. Made with a thick egg batter, crusty outside, piping hot, with butter & cinnamon. Check that griddle out! Commercial cast aluminum, three-eighths inch thick, no hot spots, no cool spots. They don't make 'em like that anymore. It has seen many-a-tailgate. If...- Mark The Homer
- Post #72
- Forum: The Gastropub
-
What's for Dinner?
Made a beef rib club sandwich last night which is to say, slice up that left over smoked beef ribs, fry it in the pan, slather some Hellman's on a toasted Amoroso club roll, add some lettuce and a slice of seasoned tomato, melt some provolone cheese on the heating meat, when it melts, layer the...- Mark The Homer
- Post #3,698
- Forum: The Gastropub
-
The BBQ Thread
Seconded. My Smoke and my Smoke X4 have been pretty great. I know SF1311 uses the same. Here's a sale on the Smoke X4. They say this ends tonight...- Mark The Homer
- Post #546
- Forum: The Gastropub
-
Finally! The Lunch Thread!
Had a Sunshine Burger for lunch with a buddy yesterday. Friggin' awesome! Ate it at the counter. One of their old cooks/prep people is back from 15-20 years ago and she makes all the difference. She disappeared and went to Tennessee but now she's back. The place was jammed at lunch hour...- Mark The Homer
- Post #162
- Forum: The Gastropub
-
The BBQ Thread
Some say picanha is the queen of steaks (ribeye being king) but the best beef I've ever had was a tri tip I spied at Boarman's. It was outrageously marbled and I had to have it. And it was cheap! It was only $5.99. Boarman's often gets a truckload of tri tips and so they price them super low...- Mark The Homer
- Post #540
- Forum: The Gastropub
-
The BBQ Thread
Saw an American Wagyu flank steak on the rack at HT. Decided to try it. Can't remember if/when I've ever done a flank steak. It had very nice marbling - lots of straight thin lines of fat through the entire steak which were aligned very close together. The steak was about an inch thick or...- Mark The Homer
- Post #535
- Forum: The Gastropub
-
Celebrity Passings
Satan, laughing, spreads his wings.- Mark The Homer
- Post #806
- Forum: The 5 O'Clock Club
-
The BBQ Thread
Yeah I hear that. But two years ago the same thing at Sam's was only $6.98 :mad:- Mark The Homer
- Post #533
- Forum: The Gastropub
-
The BBQ Thread
Thanks! Sam's Club has had them for quite a few years now, but they are never on the rack! You have to order them online, and you have to buy them in the way they are packaged which is to say in cryovacs of either two or four plates. They are choice angus. Yeah I've never seen them at Costco...- Mark The Homer
- Post #531
- Forum: The Gastropub
-
The BBQ Thread
Sunday dinner. Plate ribs, aka beef ribs, aka "the best bite in bbq." Got these at Sam's Club. I would prefer a heavier fat cap, but I had to take what they gave me. Used a brisket rub. This is Steve Gow's rub. Used hickory wood. Started cooker at about 225, and made my way slowly up...- Mark The Homer
- Post #529
- Forum: The Gastropub
-
Finally! The Lunch Thread!
A Jenn-Air! We also have a Jenn-Air- installed in 1993...- Mark The Homer
- Post #160
- Forum: The Gastropub
You haven't joined any rooms.