Flat Top Griddles

[HeHateMe]

Re blackening rub - idk yet. This is going to be a whole experimentation process.

Also need to figure out where to locally source the best ingredients (grouper, rolls, produce, etc).

And then, making the most epic tartar sauce (or variant thereof) I can come up with.

This is going to be the best fish sandwich in existence, or die tryin.

BEARS V BUCS FBT is gonna be lit!

 

[ytsejam]

You need to stuff your fish with bacon and onions and cook at 500° for 3 hours.

 

[HeHateMe]

You need to stuff your fish with bacon and onions and cook at 500° for 3 hours.

Only if we are doing authentic Monee smoked stuffed fish for the first time.

 

[nvanprooyen]

BEARS V BUCS FBT is gonna be lit!

Thank you for the idea. That's perfection day.

 

[HeHateMe]

Thank you for the idea. That's perfection day.

Maybe we swap recipes, make slider versions of each and consume?

 

[nvanprooyen]

Thank you for the idea. That's perfection day.

Aww ****. I just realized that's week 2. Not sure if I'll have it dialed in by then.

 

[Ares]

You need to stuff your fish with bacon and onions and cook at 500° for 3 hours.

@brett05 Brisket:

1. Buy a hunk of brisket that weighs 3-5lbs cuz it will cook faster
2. For some reason cut it open and shove stuff inside contrary to any BBQ advice available anywhere.
3. Cook it at a temperature that is high enough your oven's default temp would be proud
4. Crank that temp up once the guests have arrived, they're hungry, the internal temp has stalled, and you didn't bother reading about crutching thru the stall.
5. Serve a truly dreadful piece of burnt and raw beef stuffed with raw bacon and onions which never cooked because why the **** would they have, neither did the middle of the meat.

He'd then wax about how literally he took the Bible and run off to man a 1-888-NEED-HIM hotline and wonder why none of us took him seriously.

 

[AuCN]

@brett05 Brisket:

1. Buy a hunk of brisket that weighs 3-5lbs cuz it will cook faster
2. For some reason cut it open and shove stuff inside contrary to any BBQ advice available anywhere.
3. Cook it at a temperature that is high enough your oven's default temp would be proud
4. Crank that temp up once the guests have arrived, they're hungry, the internal temp has stalled, and you didn't bother reading about crutching thru the stall.
5. Serve a truly dreadful piece of burnt and raw beef stuffed with raw bacon and onions which never cooked because why the **** would they have, neither did the middle of the meat.

He'd then wax about how literally he took the Bible and run off to man a 1-888-NEED-HIM hotline and wonder why none of us took him seriously.

What's your favorite cut of dragosaur? I bet the thighs are pretty good.

 

[Xuder O'Clam]

What's your favorite cut of dragosaur? I bet the thighs are pretty good.

Wings. Obviously

 

[Ares]

What's your favorite cut of dragosaur? I bet the thighs are pretty good.

Dragosaurs breathed fire so they can ironically cook themselves if you stuff them with onions and bacon, it gives them indigestion and they burp-cook themselves to death.

Its an ancient but tasty recipe from the Good Ole Book.

 

[HeHateMe]

Dragosaurs breathed fire so they can ironically cook themselves if you stuff them with onions and bacon, it gives them indigestion and they burp-cook themselves to death.

Its an ancient but tasty recipe from the Good Ole Book.

Dragosaurs had 1000 degree breath tho so it cooked in halve the time

 

[Xuder O'Clam]

Dragosaurs had 1000 degree breath tho so it cooked in halve the time

Had?