New place within walking distance from the shop... They opened a new sandwich shop here in the Short North... A eatery down from Cleveland the "Melt" that specializes in gourmet grilled cheese sandwiches.... I'm having the War Pig.... Yummy
New ThanksGiving desert: 1 Oversized Grahm Cracker Pie Crust 1 No-Bake Cheesecake Mix 1 Jello Pumpkin Spice Instant Pudding Cool Whip Pour your Cheesecake mix into pie crust & refrigerate until set, mix Pudding for "pie" directions, add over Cheesecake mix, let set, add Whip Topping.....Enjoy.
That new 'Melt' looks good, I hope it is a long walk so you can walk it off if you visit it a few times each week. Enjoy... Don
Tonight I am acting as "Quality Control" for my wife. She is making 36 dozen of sugar spritz Christmas cookies. :ihih:
Should have posted this when I cooked it. No, not Thu, it was Sat...long story, never mind. Anyway, grilled, spatchcock turkey. It looks a little different than a traditional turkey but the benefits far outweigh the somewhat non-traditional appearance. Spatchcocking is basically butterflying by cutting out the backbone and spreading it out. I brined it first and grilled it, though it should work just as well in an oven. The great things about spatchcocking: 1) My 13 pound bird was fully cooked in less than an hour and a half, 2) Since the dark meat gets more direct exposure to heat than the breast, you can fully cook the dark meat without drying out the much leaner white meat. While the bird is cooking, chop up the backbone and throw it in with the chopped up neck and giblets and make the best gravy ever. Same process apparently works very well for chicken. Tastes as good as it looks and the breast meat is tender and juicy.
If is ever see Gnat headed up my driveway, I'll be sure to grab my shotgun before you reach the top Nathan. :lol: :lol:
Took my wife to Tommy's this morning..... She had the Country Fried Steak.... I had the Pot Roast Hash..... Mine was the yummiest... She went shopping.... I went down to the MINI cave....
It's like 8 degrees this week, so the lump charcoal grill has been active over the holidays: Get the grill to 500 degrees or hotter, and it's a nice wood smoked pizza with crisp crust on the bottom, but chewy in the middle. I wish the kids would settle on one topping; everyone wants something different, and it makes it harder to cook the top evenly.
Last nights dinner--came out great! Point on the left, flat on the right--I know it's kind of cheating, but if you separate the two before the cook, put the point on a few hours before the flat, then the burnt ends are done at the same time as the flat. 14 hour cook. Never mind the wires, Dr.'s orders.... 9.2 pound brisket. Cubed the point, and it was literally gone before we got to the table, thanks to me, my father and law and brother and law. Have just enough of the flat left for a lunch tomorrow.
That brisket sounds absolutely delectable! Wow. Winter ale, olives, cheese and a good cracker. Yum! The cheeses are Beemster and Dubliner. The crackers are Carr’s Salt and Cracked Pepper Flatbreads. The ale is a trusty Summit Winter. The olives are Divina – Greek mix.
Just punched down the dough for another rise for tonight's pizza and movie night. (Low budget 50's & 60's Sci. Fi. are the preferred genre, extra points if there are atomically enhanced insects involved.)
Had a colby and mortadella sandwich and some wheat thins for lunch. Wish I had a BBQ. Would love to do a pizza.