Paul Bacino

we have been wrapping in foil.. a bit of Oil , touch of water and a bit of salt and on the grill!!

HUMP Day Dinner!! Spaghetti and Meatballs with Sugo Gravy

I personally would think the addition of some aged protein.. would be nice. Maybe a bit of Rib Cap But that would be costly!!

I Think my ratio for salt is 1/4 t per pound of meat-- when added in a mix

These two I use a lot-- I really like my Sanelli Cleaver.. it has a rubberized hand.. which provides an awesome grip!!

Here is my set-up!! It peaks @ about 650-700F I use both IR heat and Natural Gas

yes!! RT

Last Nights Side " First batch of Beans from the garden " Two nice pork neck bones fried, add Maple bacon and onion fry.. added beans fry add pork stock ( I think I just added water here cooked and add a touch of White vinegar..Nice!!

Sounds good!! I use my grill all the time!! Here is one thing to consider. You can usually get a nice crust, but not always is the top of the pie cooked correctly. I have found trying to get the plate closer to the top dome really helped me out.. ie maybee lift it with some fire brick. But if this is not an issue for you... then forget it Cheers and happy cooking

I'm wonderingh if you aged it for 5 days ..it would really age

So I poached some Monk Fish in Beurre Monte which I added Pineapple Sage and Capers Plated over Japanese Sweet Potato Mash Finished with a bit of fresh lemon juice

yep.. use mine for frying all the time!!

I had a SS Plate made for mine.. so it acts a grill top!! I did have a Cast plate, but SS is much easier to maintain Something like this ( or below the picture ): I had mine custom made for 75$ ..it is just flat with two handles http://www.amazon.com/dp/B002VLYBG0/ref=asc_df_B002VLYBG03791726?smid=ATVPDKIKX0DER&tag=shopzilla0d-20&ascsubtag=shopzilla_rev_78-20;14370556139289578420910030302008005&linkCode=df0&creative=395093&creativeASIN=B002VLYBG0

Watching all..u guys cook// EXCITED ME.. ha Ha Lamb in an Albarino wine Sauce Lamb--Marinated in fresh garlic/ fresh Rosemary/Salt/Raw Sugar/EVOO 24 hr The Lamb roast was from my patients local farm raised organic lamb Sauce - Albarino Wine/ dash of H2o/Thyme/fresh lemon Juice/butter and my new herb Pineapple Sage This was all cooked @425 till 110F in a Roma-toff Served w Yukon Gold Tators and Home canned Beans

This I must try.. which Book?

Things are looking good.. Folks Miss working in the kitchen, spring/summer pretty hectic!!

Please some un cooked !! TOO

liuzhou ---- Mushroom Recipe Please?

Belly Bolognese .. nice!!! tdig

I jumped in on the Johnnyseed band wagon!! I know they are not cheap. But excited to try them and I have a garden that needs something new in it!!

You might try using Buttermilk.. for your Ricotta. I dont think i would use limes.

I always look forward to that first BLT of the season.. great pleasure. I prefer Purple Cherokee tomatoes.. now a dazed

I got my first shiso plant growing..I live in Nebraska. Its just starting to grow, I have this in a 12" pot. cant wait to play with this stuff.. last post in 05...

We all love..pictures..welcome

Probably my best beef work 30 day wet/ 30 day dry Majinola strip beef ( BMS 7/8 ) w Rosemary Bacon Jam