Posts by glwestcott

Second on the propane torch. Gets a quick char without cooking the pepper flesh as much as other methods.

Porterhouse on the grill she gets the filet and I get the strip. We fight over the bone. Bakers and asparagus and a nice salad of mixed greens. Oh, and a fair red to go with.

Thanks.  It was the first whole hog roast ever held at the Stockton Sailing Club and a first for all involved as well.  The pork was amazingly moist and tender.  Cooked it to about 145 degrees internal.  Lots of...

Here

When we have french bread with dinner and don't eat it all, I just set it aside in its paper bag.  After I have several sitting around and all dry, I use the meat grinder on my KitchenAid mixer and grind them into a plastic bag...

Loin lamb chops.  Rub them with Dijon, fresh pressed garlic, fresh thyme, salt and pepper and grill to medium rare.  We get Sonoma lamb from our local butcher and I can't think of any meat more tasty or tender.  Great...