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WFDT
Posted on 7/17/24 at 9:52 pm
Posted on 7/17/24 at 9:52 pm
Put some butter in a skillet. I took a tortilla and slathered a layer of peanut butter on it. Then added a healthy amount of Cinnamon Toast Crunch in. Browned it on both sides. After I pulled it out I drizzled some honey on top. Don’t quote me saying life changing, but man, I’d pay good money for it.
Posted on 7/17/24 at 9:54 pm to CrawfishElvis
Leftover blackened trout and maque choux
Posted on 7/17/24 at 11:22 pm to CrawfishElvis
Ribeye and a baked potato
Posted on 7/18/24 at 7:27 am to CrawfishElvis
reverse seared a ribeye for me and the wife. smoked on 200* for about an hour until internal temp hit 130*, Pulled it to rest for 15-20 min and then seared at 550* direct flame on both sides for about 1.5-2 minutes. Pulled to rest for 5-10 min with a dollop of garlic butter on each. Perfect sear bark, smoke ring hits and then falls into that med rare finish. Cant beat that method.
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