All Thangs Pussum and Chad Thread

Shoulda kept that to yourself, Philly.
Yer right though maybe "best ever" was overkill. It's definitely one of my top 5 ribeye experiences. My top ribeye was smoked in my smoker on low heat and then seared on the charcoal grill
 
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Last night I cooked filets for my son's birthday in the cast iron with a literally an ass ton of butter. Hot dayum
Cooked chicken thighs tonight in the oven on convection in a deep cast iron skillet, with sautéed sweet Italian sausage, onions, and mushrooms, fresh thyme and dried French tarragon, in a white wine and butter sauce. OMG

— no magic on my part; just the combo of ingredients + cast iron + (maybe) convection cooking. And probably a bit more butter than necessary, but NGAF.
 
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