Rep for keeping me from having to retype that shit. That's the exact recipe I used from Slow Cooker Revolution. Except I'm relatively certain it called for 2 lbs. shrimp. If not, mine got a double dose of shrimp. When my wife made my list, she put 2 lbs. She may have been thinking of making a double batch, and I didn't know that. Also, I couldn't find small that were still raw, so I used medium and cut them in half. [Reply]
Did steaks last night after treating myself to a cast iron grid for my green egg. Had her hovering around 650 and got the best grill marks I've ever had. [Reply]
Originally Posted by KCUnited:
Did steaks last night after treating myself to a cast iron grid for my green egg. Had her hovering around 650 and got the best grill marks I've ever had.
I got one of this grids for my Weber. Totally fucked up my internal timer for steaks. I guess it's because it retains the heat better, but they cook faster on the CI grid than on the stainless steel grid. [Reply]
I used top sirloin and fresh mushrooms. I browned the beef and removed it to a plate, then sauteed the onions and mushrooms, and removed them to the beef plate. Then, made the roux in the same pan and added beef stock (Better Than Bouillon, never the cubes). I think there was a little too much white wine for the wife and kids, but I liked it.
I used Rotini as the pasta, since my kids like it. [Reply]
Momma and I made a nice Lasagna for dinner Saturday night from my moms recipe. It rocked. Last night was a whole salmon filet with creole seasoning, asparagus, and dirty rice. Food comas all weekend. [Reply]
Originally Posted by Fire Me Boy!:
That didn't make it soupy?
Not in my opinion but I like a lot of sauce. I just knew that 10 ounces wasn't going to be enough with it simmering for an hour, even covered. You might want to try it at 16 oz and see. [Reply]