- Joined
- Aug 12, 2014
- Messages
- 2,600
- Name
- zoomy
I will occasionally do up a cheeseburger pizza, which I use ground beef with american cheese and thin lines of thousand island across the top of the pie. Quite good I think but my wife isn't a big fan either, she prefers to go taco meat seasoning on the beef, cheddar cheese on a tomatilla sauce with thin lines of sour cream. I have to admit the taco version is superior.I was wanting to do detroit style pizza with in n out style toppings but the wife said that sounded absolutely disgusting - so I am back to the drawing board.
Picanha is one of my favorite cuts (sirloin cap). Very underrated, great choice!I'm going to make some Picanha & outside skirt steak in the smoker, finishing it with a reverse sear.
I'm going to make some Picanha & outside skirt steak in the smoker, finishing it with a reverse sear.
Picanha isn’t a cut we get out here in So Cal, but Tri Tip is available everywhere.Picanha is one of my favorite cuts (sirloin cap). Very underrated, great choice!
Definitely can get it here, just got to look around. Places like CCM market in Commerce carry it. Your starting to see it more thanks to the popularity of Brazilian churrascarias.Picanha isn’t a cut we get out here in So Cal, but we Tri Tip is available everywhere.
My family loves Tri tip.
You next level bastid.I like to saute the mushroom in butter before putting on the pizza.
I will order pizza, I think.
This will be my menu. Throw in a few Barrel aged dark beers.Whiskey
I’ll have to keep my eyes out.Definitely can get it here, just got to look around. Places like CCM market in Commerce carry it. Your starting to see it more thanks to the popularity of Brazilian churrascarias.
Hey man, there’s nothing funny about dead catsI usually only murder cats when I need new guitar strings, but I'm open to recipe suggestions in this situation. I hear Applebee's has a secret roadkill menu that includes grit-blackened kitty