Ahhh! This looks delicious. Inspiring me to cook a satay when I go home!
Thank you. I just wish I had shot it with my real camera
Glad you got inspired.
The tomatoes that we planted are ready and we need to find uses for them.
Chicken sausage, red and yellow peppers, purple onion, black Mission figs. Made for a potluck.
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Here's a quick shot of a Tri Tip roast I grilled today. I used a honey-mustard glaze and a rub I made of course ground pepper, kosher salt, garlic powder and some Lipton onion soup mix I put in a spice grinder. Cooked slow and low until an internal temp of 120° then took it off the grill to rest and add more charcoal for a final sear to bring the temp to 130°. After resting for about 10 minutes, this is how it looked as I sliced it across the grain.
Oct 17, 2017 03:12 as a reply to navydoc's post |
Looks good enough to me. I have not done a tri-tip yet .... but will as a butcher shop opened up near by.
Colorful and nicely lit. Do you ever toast the buns?
The smoker that was used to produce the following Pork Bellies[IMAGE'S LINK: https://flic.kr/p/21nhMnC]119_0346_1 by Mark A. photo, on Flickr [IMAGE'S LINK: https://flic.kr/p/21ni5Zw]119_0446 by Mark A. photo, on Flickr [IMAGE'S LINK: https://flic.kr/p/21ni8Wd]119_0454_1 by Mark A. photo, on Flickr
mmmmm looks great. I did pork butts last weekend in our Big Green Egg... roasted veggies this time.
Kim (the male variety) Canon 1D IV | 6Dc | 16-35 f/4 IS | 24-105 f/4 IS |100L IS macro | 70-200mm f/2.8L IS II | 100-400Lii | 50 f/1.8 STM | Canon 1.4X III
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