Dr. Teeth

Im with Rotus. Prime day used to be a big deal, particularly just before Christmas. Now it’s the same stuff over and over, mostly junk

The Spice and Herb Bible by Ian Hemphill?

It’s actually a pretty great product. Unlike almost any other kind of barbecue it’s almost impossible to screw up. You can do a rub or not. You can do a mop or not. You can do a finishing sauce or not. And after it’s done you can slice it thick like a burger patty or thin. Thank you for the article Rotus. I learned a ton from it

If you ever become a camp cook. Please let us know where. Strawberries are gorgeous. But I am struck by the bacon. That is the leanest looking bacon I can remember seeing. Is it local or homemade?

I will grant you, there are applications from a number of cuts that is superior to any one use of a pork shoulder. It is the collective contribution of the shoulder to carnitas, to sausage manufacture, to sunday sauce and pulled pork that puts it in a class by itself

With all due respect to beef briskets, duck breasts, chicken thighs, ribs of various sorts, pork bellies and the filets of every fish in the ocean, pork shoulder is the single most perfect cut of meat on the planet. If you were served a shoulder that you could not get your teeth through, it’s not the fault of the pig or the butcher.

Umm I did competition barbecue a looooonng time ago. But back then the pork shoulder was compromised of a pork butt and a pork picnic, with the butt being the shoulder joint area and the picnic the forearm. But it’s been a long time.

Another quick, before kid activities dinner, somewhat sloppily plated. Seared Yellowfin tuna with a sesame crust over noodles with stir fry of Chinese water spinach (new green I had wanted to try for a while and bundles were on sale at the Asian market) and a picture of my wok. Cause I like my wok.

Sausages with peppers and onions. Done rapidly before it started to rain. Even got the thing cooled down and the cover on. Serves with corn on the cob and tater tots. Fast dinner before kid activities

Google ‘renal diet,’ it’s generally low protein, low salt low potassium

Made a round of Oklahoma smash burgers last night. Failed to take pictures due to chaos caused by an empty propane tank. Will say, whatever else the Blackstone cannot cannot do, it churns out Smashburgers. No problem making dinner for 9. Having played with it I have maybe 2 comments: it’s difficult to visually confirm the flame is on/see how high it is and it’s underpowered, particularly compared to a commercial flat top

I admire your courage. I took more flak for championing the Kringle on this thread than I have for almost anything else I’ve posted (exceptions - my condemnation of wooded spoons in favor of fiberglass and my failure to take seriously a discussion with Sam Kingsley about banning wrap sandwiches) Know that some of us stand with you on the whole Kringle thing. Although I think almond, cheese and raspberry cheese are all a smidge better than pecan.

That seasoning finish is gorgeous

So to provide context: the air conditioning sort of died in the last round of storms we had. Just a fuse, so it’s fixed and the house is cooling. I don’t plan on doing 3 meals a day on the Blackstone. And it’s a new toy. Anyway, a family staple. Mexican rice bowls/tacos. Guac done by my youngest. Refried beans made with Goya pintos. Squash with onions and peppers and onions done on the Blackstone. To provide context, that’s 4 onions worth of onions. It was designed to produce some leftovers. First thing where I was glad I had a 36” surface. Oh, and that’s a margarita. Lime, blanco and Cointreau

Per Wikipedia, Steak-ums were invented in 1968 and then marketed in 1975. I have vague memories of Jack Klugman doing adds for them as a kid. Haven’t had one in 30+ years. They are a bit groddy. Will try shaved shabu shabu beef from the Asian Market the next time. Below is Rocco. Shown having been busted investigating left over sub wrappers. Have the extra Steak-ums to him and his sister, Zoe. They thought they were great. Steak-ums, Kraft Singles, Supermarket Rolls, enjoyed next to someone named Rocco who thinks it’s a delicacy = South Philly as I experienced it. This last comment is only for you folks. Friends of 30+ years will only tolerate so much

Cheesesteaks. Kinda. Supermarket had “Steak-ums” on sale and I don’t eat lunch, so it was really just for the kids. Chance to send my best friend, a lifelong Philadelphian, who has on more than one occasion spoken for 5 minutes about the qualities of a Sarcone’s roll, a message that with my new Blackstone all I need is Steak-ums, Kraft singles and supermarket rolls for an authentic taste of South Philly, was worth the cost of the meat.

Pancakes on the Blackstone. My youngest’s first time using a real plancha surface. Hence, three pancakes at a time. Worked fairly well. Has some pronounced hotspots and can’t really be set for anything less than about 375 (by infrared thermometer gun thing)

Tried the Selena Gomez Oreos. Only ok. Sort of generally sweet. Maybe a bit of cinnamon. Post Malone Oreos on the other hand are superb. Not familiar with his music, but I can safely say he missed his calling as an Oreo tastemaker

Deeply jealous of the beautiful and abundant elk. How do you smoke it? And what cut?

Tha Google identifies a number of these for sale. Looks like the first edition was 1960

If by outdoors you mean on my back porch, then yes. Seasoned it last night with flaxseed oil and paper towels. Took about in hour but got a decent base coat. Made “Oklahoma Smashburgers” by request of my children. None of us have any connections to Oklahoma or have been to Oklahoma so I can’t make any claims to authentic. But having made them once before on cast iron pans (again kids request) this was much easier and faster. It’s for all intents and purposes a 36” plancha. Takes a good deal longer to get to full heat, seems to work great once up to heat. Given that I was seasoning before I cooked and this needed to get the whole thing hot as possible, I can’t tell yet how effectively you can have zones. i have been given a fair number of unsolicited cooking implements for various Birthdays, Christmas, and Father’s Days. Usually with an unexpressed desire for some food or another. This is my favorite so far by a wide margin

New Blackstone 36” Griddle for Father’s Day. Seasoning it now. Anybody have one? What are you doing on it?

Mac and Cheese. To stem an cheese drawer overflowing with odds and ends. And zucchini and onions made by my youngest

May be about to try to make egg rolls. Question for those with egg roll experience. If making extra for the freezer, do you fry them and freeze them or just roll them, freeze them and then cook from frozen?

Looks fantastic. I’m super jealous. This will be an odd question, but you seem very familiar with the wicked oyster. When they put quotation makes around “fries” what does that mean?