That’s tasty lasagna for frozen. I buy the singles to keep on hand for when I don’t want to do shit but wait on the oven



The Chipped Beef is legit too
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I've done that before. Worked great. Never on that small a roast, but I don't know why it wouldn't work.
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Gotta admit, I've never even heard of such a thing... very original

But how did you get them cooked through on the bone like that, without leaving them in the grease so long it blackens the breading?
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You sous vide them first. Dip entire rack into equal parts egg and buttermilk, coat with Louisiana Cajun Fish Fry mix. You’ll thank me later.

I call it Pork Chop on a Stick.
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I'll be filing that away for future use when I'm feeling adventurous, looks incredible
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I have 2 slabs in the fridge now and may try smoke, SV, then deep fry on a 1/2 rack.
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That sounds incredibly amazing!!!!

If you smoke them, use Hunts ketchup mixed with apple cider vinegar as a mop sauce. Dump any leftover mop sauce into the bag before sous vide.
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I have a hard time putting ketchup on a pork chop. I would lean more towards a Heinz 57
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You can do that, I’m not judging. For a nice little kick add some horseradish.
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I have a pale ale/ mustard/cider vinegar mop that I really love on ribs. I do not keep ketchup in the house. 25+ bottles of bbq sauce and tons of hot sauce....I tried to get my lab to try Ketchup from a fast food condiment cup and it was fuck NO. He wanted nothing to do with it, maybe on pizza bones:-):-):-):-):-)

I re-dust the ribs before bagging them but adding some mop sounds like less than a great idea. I did not like the results I got when I did.

Then again deep frying a slab of ribs.....I try it once says Mikey


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Leftover prime rib philly cheese steak sammy with fries later

This mfer is guaranteed to rawk
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I was kidding when I said it was stouffer's.

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I had a piece of leftover aged dry brined ribeye that I vacuum sealed and forgot about last night. I thin sliced it, grilled some peppers and onions and tossed the protein in to warm it and served it on King's Hawaiian rolls. I forgot the condiments it was so good.

You cannot go wrong with leftover ribeye unless it sucked to start with. I do philly rollups all the time

St Louis (the hill) Italian hard salami, aged white cheddar from 450 YO Irish cheese maker, and a BCS Proprietors Reserve served slightly chilled. I am hoping for a BBBJ to round it the experience.


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Ya Stouffer's comes with a Corningware serving dish... right???:-):-):-):-)
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Yeah I could tell by your picture.
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