Guatemalan Insanity Pepper said:
Already been done.
Only.
I put a cheeseburger in there.
A bacon wrapped cheeseburger.
Jesus approved.
Greatness achieved.
Women made wettern' a shampoo'd water buffalo.
Men made harder than penitentiary steel.
food Sandwich of the Month
- Thread starter texas blues
- Start date
Already been done.
Only.
I put a cheeseburger in there.
A bacon wrapped cheeseburger.
Jesus approved.
Greatness achieved.
Women made wettern' a shampoo'd water buffalo.
Men made harder than penitentiary steel.
I might be post 3680, but I'm on it too. Try and stop me!
TB, if you poo poo things that have been done before, stop making queso, burgers, tacos, and your famous soy chili 
wait, you mean like a cast iron juicy lucy cheeseburger, with a weaved bacon blanket ?texas blues said:
http://thehotpepper.com/topic/64684-begin-the-dual-burger-duel/?p=1463896
JayT said:
Poo Poo I can.
Because there are lots of bacon weaved pics on this forum.
But none are better than that pic.
doesn't even show up on Chrometexas blues said:
#fail
I don't see it either. He must have a windows phone 
Ashen said:
That looks hot blue and righteous like a MF'r!
Wait.
That's a muffin.
https://www.youtube.com/watch?v=HGV3yV9q4Q4
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 out of the fridge, and cut it into pieces that would align against the grain when it hit the slicer:
And the slicing began:
All finished:
Meanwhile, The Missus started on the fries:
Out of the fryer with a nice sprinkling of salt:
Closeup of the hot crispy salty goodness:
While the fries rested, I began sammich construction. Started with a soft french roll, which got a nice slather of butter:
The roll was then toasted. Now the meat was piled high on the toasty buttery roll:
Then, the meat was anointed generously with the chimichurri:
Then the lettuce and tomato:
Finally, the top roll was added:
Dinner was then fully ready to eat:
It was beyond tasty! Here's the Chimichurri recipe we use:
One bunch fresh Italian Parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes, or more if you want it spicier
In a blender or food processor, combine all ingredients and mix well, but do not puree. Let sit for at least 4 hours before serving or overnight.
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 out of the fridge, and cut it into pieces that would align against the grain when it hit the slicer:
And the slicing began:
All finished:
Meanwhile, The Missus started on the fries:
Out of the fryer with a nice sprinkling of salt:
Closeup of the hot crispy salty goodness:
While the fries rested, I began sammich construction. Started with a soft french roll, which got a nice slather of butter:
The roll was then toasted. Now the meat was piled high on the toasty buttery roll:
Then, the meat was anointed generously with the chimichurri:
Then the lettuce and tomato:
Finally, the top roll was added:
Dinner was then fully ready to eat:
It was beyond tasty! Here's the Chimichurri recipe we use:
One bunch fresh Italian Parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes, or more if you want it spicier
In a blender or food processor, combine all ingredients and mix well, but do not puree. Let sit for at least 4 hours before serving or overnight.
Sheeeeeeet.
Wait there's a meme for that...
https://www.youtube.com/watch?v=f0ygUoVOtFY
https://www.youtube.com/watch?v=f0ygUoVOtFY
Damn that looks tasty
Another variation of my favorite sammich.
Peppers from my garden of course.
Hungarian salami, Polish sausage, Mexicana salami, Black pepper Pepato cheese, sweet peppers, Bulgarian Carrot peppers, and Parsley to finish. Sauced with my new batch of Scarlet Pain.
Money shot.
So good......
SR .
Peppers from my garden of course.
Hungarian salami, Polish sausage, Mexicana salami, Black pepper Pepato cheese, sweet peppers, Bulgarian Carrot peppers, and Parsley to finish. Sauced with my new batch of Scarlet Pain.
Money shot.
So good......
SR .
Lobster Rolls with Homemade Potato Chips
