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I've really been enjoying the Vortex I bought a few months back, and only have been using it to cook chicken wings with outstanding results. This is a really handy device and you can learn more about it here:   https://vortexbbq.com/   We decided to have wings the other night, and I happened to...

  Took this a few nights ago as another pie was cooking: Wasn't able to get an image of the Virgin Mary on it, though.

Leftover Tri-Tip Steak Sammich w/ Chimichurri & Crispy Fries   Our usual method of repurposing leftover Tri-Tip is to make french dips, but given we still had a good amount of leftover chimichurri, I decided to go a different route, which was more of a steak sammich. Pulled the leftover tri-tip...

Salami & Basil Pizza   Cooked this pie in late November(In the Blackstone), but completely forgot to post it. Once it was out of the cooker, I added some fresh basil: Sliced: Couple of slices on a plate: For the last year or so, I've been going with a 50/50 ratio of sliced provolone...

   

Yesterday we celebrated the birthday of one of our dearest friends. Earlier in the week, we told her we would prepare whatever she liked, and on Friday, asked for the "Big Meat", the name we gave to a massive bone-in ribeye at a restaurant we all used to frequent years ago. I decided I wanted...

General Tso's Chicken is one of the better dishes from our Chinese repertoire, although it's not really technically an authentic Chinese dish, but rather an Americanized creation. Nonetheless, we really like it, and always make it nice and spicy. The other day, I thought we could try it with...

  Thanks! While not from the same pie, this is about what they usually look like on the underside:      

Sausage & Pepperoni pizza from a few nights ago cooked on the Blackstone Oven:    

Some of you folks have a unique talent for derailing threads... :D

  :eek:

I was telling The Missus  about this noodle dish at Chin-Chin, a small Fusion-Chinese chain here in Los Angeles. The name of the dish is "Anthony's Special Noodles". We don't have a Chin-Chin anywhere nearby, but when I lived near one, I ordered it often, like every week sometimes. Lo-mein...

  Thanks, they were really awesome! The Missus usually fries up chips from tortillas, but we just used a bag of chips from the local Mexican market, which are good, just not at the level the homemade ones are.  

Had some leftover carne asada I grilled up the night before, so nachos seemed to be the perfect use of the leftovers.   I made the nachos with homemade chili beans, used a bunch of colby jack, and topped with homemade pico de gallo and hot salsa roja. Right before it went in the oven:     And...

  I got a bunch on sale at Lowe's at the same price - I think I picked up 20 bags.   Overall, I really like it, though it does make a lot of smoke when it's firing up.

Here's a pic of mine from last summer:  

  I'm starting to notice that a bit... :rolleyes:  

Just for the record, this particular Tri-Tip was USDA Choice...

There's no sense in providing a long narrative here - I'll let the pictures do the talking for the most part: Pulled this beauty out of the chest freezer: Seasoned up with a multi-layer rub consisting of Oakridge Carne Crosta, Lawry's, and Seasoned Pepper: All trussed up: Green Weber...

Forgot to post this taco cook I did about a month ago. I present to you Tacos Two Ways: Carne Asada y Chorizo on Homemade Tortillas:   Started out with some nice skirt meat, which I trimmed up a bit, along with some Salvadoran Chorizo: Then seasoned up: The magic ingredient - just 1...