i wonder if the marinade is the pic posted above the meats :-)
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Looks great.

Sent from my Nexus 5X using Tapatalk
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I used a 0 sugar rub from Bull City Bar-B-Que out of North Carolina as I'm watching my carb intake. Honestly, it's not that good and doesn't bark up as well without the sugar, but it'll do if you're trying to get a bbq fix when cutting carbs.

The beer obviously isn't low carb, but I've found 3 weeks in the keg is the sweet spot for that particular beer. So it'll be waiting for me when I'm ready for a cheat.
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The missus wanted French toast this morning, so used some stale challah.


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With big ol' homemade raisins. Suck it.


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You suck it raisin eater! :-)
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Nice work guys.
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Made some fettuccine alfredo. Total bust. We're going to Wendy's now.


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Man I never take food pics, but the next time my wife makes her Alfredo I'm totally posting a picture.
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What's wrong with it?
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I used what is supposedly the original recipe from the guy that created the dish. Good pasta, good butter, cream, and good cheese. So I bought some bronze cut imported pasta, used my good Plugra, and a shitload of the real parmigiana reggiano. Read about the recipe from The Splendid Table.

It was funky. It was OK at first, but every successive bite got worse. I got about four bites in before I dumped it. Wife says the cheese is too sharp. Best word I can think of is funky.

Pisses me off. I had like $20 in cheese in that recipe.
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Please post the recipe.
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That sucks man, yeah it's not cheap.
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I know you didn't ask me, but here is mine anyway :

Alfredo*

1 pint of heavy cream.
1lb of finely grated Parmesan (16 oz)
1 stick of butter.

Heat cream on medium, add butter. When butter is melted, add cheese. Continue on medium heat stirring almost constantly until mixture is smooth. Enjoy.
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There isn't really one. An old lady taught her it once. Straight from scratch.

It's fucking awesome. I'll try to get the basic list and amounts next time she makes out.
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