and Lew, it reminds of why I don't like to fry foods in the house, it stinks the place up! If you can do it on a grill I would go that direction and use a cast iron pot.
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Thanks Mr. Aldrin.

I might give this a try in a few weekends went I am cooking out by the pool.
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I am doing Strip Steak and spaghetti squash tonight. I've never done spaghetti squash but I'm still in my weight loss phase and eating fairly low carbs. Gonna bake for 30-40 minutes in oven and see how it goes.

Steak has been seasoned with salt/pepper and in the fridge over night like always. Cooking steak in cast iron like always. Thanks FMB for those pointers. My wife is super picky and says my steaks are the best she's ever had and I can even get her to eat fattier steaks now where before she would only eat well-done sirloin. She's rather disgusting, I know.
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It may take a bit of practice, mine where sticking to the bottom of the pan and trying to turn too soon just knocked off the batter. I found letting them go for about 3 to 4 min. and then turning worked the best.
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We did spaghetti squash a few weeks ago and it was good. Split in half, rubbed down with olive oil, seasoned and baked in the oven. It has a lot of fiber as it cleaned me out well the next day.
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welp, i played with a brisket flat today. just pulled it off the smoker at 204 and it is bagged and toweled in a cooler resting.
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purple potatoes & tri tip

potatoes just drizzled in olive oil and spices and in tinfoil

tri tip dry rubbed

I forgot how much i love purple potatoes
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Medium rare on the inside. Perfect. Spaghetti squash was surprisingly very good with just olive oil, salt and pepper.

I must have some ok knives Buzz, it split pretty easily. :-)


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I fuckign love spaghetti squash

Hope you like it as much as I do man....split in half, drizzled and roasted like you said maybe a lil longer....youll find your sweet spot.

I actually dont miss pasta when I get this...
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Would plow, looks great!
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Where did you get tri tip and how did you cook it? I keep hearing about this cut of meat and never see it?
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you nailed the squash.
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that is pork next to it though.
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:-)

No. Cast iron gets it dark on outside but keeps it rare on inside. Perfect combo.
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Try Hyvee as I have gotten it there. Also I am not sure but I think it also goes by the name flat iron steak. I could be wrong but it looks the same.
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