- Location
- Chardon, OH
Superlative ! ! !
Food Thread
- Thread starter Leroy
- Start date
VenasNursery
Been here much more than a while
- Location
- Michigan
- Location
- Chardon, OH
Even more better ! ! !
VenasNursery
Been here much more than a while
- Location
- Michigan
Thank you Sir!
VenasNursery
Been here much more than a while
- Location
- Michigan
Boursin cheese is great for stuffing steaks, mushrooms, and dips!
Matias
Been here much more than a while
- Location
- Butte County
I have been curious if those eggs live up to the hype
VenasNursery
Been here much more than a while
- Location
- Michigan
We really like it takes a little more time than propane but it’s worth it!
I haven’t been able to keep low constant heat but for steaks, burgers, and bratwurst you can beat it.
It’s nothing to get it to 600 degrees and that makes awesome beef crust!
You can buy different types of lump coal to change up flavors
AdkEric
Branched out member
- Location
- Adirondacks
Haven't tried it, sounds good!
- Location
- Chardon, OH
Rohan Duck Breast – reverse seared
(Duck from D’Artagnan.com; Sous Vide 135°F for 3 hrs to med-rare; Seared on Stove-top for crisp skin)
Potato – twice baked
(French Dip sour cream; Extra sharp Cheddar cheese; Louisiana Hot sauce; salt & pepper)
Spinach – baby leaf, steamed w/ butter
Cabernet Sauvignon
(Duck from D’Artagnan.com; Sous Vide 135°F for 3 hrs to med-rare; Seared on Stove-top for crisp skin)
Potato – twice baked
(French Dip sour cream; Extra sharp Cheddar cheese; Louisiana Hot sauce; salt & pepper)
Spinach – baby leaf, steamed w/ butter
Cabernet Sauvignon
- Location
- Chardon, OH
Pizza Loaded w/ Sausage
Rev: 240928 1510
Crust – par-baked
Havarti cheese – base layer, baked & cooled
Zesty Pork Sausage – 1 lb; rolled disc to cover crust & Havarti
Marinara sauce
Red onion strips
Shitake mushrooms
Cheddar cheese – extra sharp
Bake 350°F for 20 min.
Rev: 240928 1510
Crust – par-baked
Havarti cheese – base layer, baked & cooled
Zesty Pork Sausage – 1 lb; rolled disc to cover crust & Havarti
Marinara sauce
Red onion strips
Shitake mushrooms
Cheddar cheese – extra sharp
Bake 350°F for 20 min.
Matias
Been here much more than a while
- Location
- Butte County
Holy shit. I am gonna have to have this one asap
flushcut
Been here much more than a while
- Location
- Delavan, WI
Butt, 3.5 hours in 17.25 lbs 
flushcut
Been here much more than a while
- Location
- Delavan, WI
And the money shot 7.5 hours later
VenasNursery
Been here much more than a while
- Location
- Michigan
Matias
Been here much more than a while
- Location
- Butte County
Classic! Special occasion, or just feeling special?
VenasNursery
Been here much more than a while
- Location
- Michigan
Yeah just something that I started making at home vs the ice cream parlor it’s actually my second time making it and damn it’s gooood
- Location
- Chardon, OH
Interesting !
VenasNursery
Been here much more than a while
- Location
- Michigan
I can’t express how delicious it is!
AdkEric
Branched out member
- Location
- Adirondacks
Pan roasted pork tenderloin, pan sauce. Sauteed red pepper and honey carrots.
Mashed potatoes, garlic and butter.
- Location
- Chardon, OH
PopOvers w/ Scrambled Egg Stuffing (egg, bacon, extra sharp cheddar)
Rev: 241017 1320
PopOvers
1 T Butter – melted & cooled
2 Eggs
¾ c Milk
¾ c AP Flour
Salt & Pepper
Wisk ‘til smooth
PopOver pan
Pam – non-stick spray
Oven – preheat to 425°F
Preheat PopOver pan for 5 – 10 min.
Fill each pocket to ½
Bake 25-30 min.
Scrambled Eggs
2 Eggs
Bacon – pre-cooked; 2 slices; diced
Extra sharp Cheddar cheese – shredded
Bacon grease
Med. Heat. – to moist
Rev: 241017 1320
PopOvers
1 T Butter – melted & cooled
2 Eggs
¾ c Milk
¾ c AP Flour
Salt & Pepper
Wisk ‘til smooth
PopOver pan
Pam – non-stick spray
Oven – preheat to 425°F
Preheat PopOver pan for 5 – 10 min.
Fill each pocket to ½
Bake 25-30 min.
Scrambled Eggs
2 Eggs
Bacon – pre-cooked; 2 slices; diced
Extra sharp Cheddar cheese – shredded
Bacon grease
Med. Heat. – to moist
