aggiedadofpanda said:

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I love this thread. It's fallen off. Let's get it going again.

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I don't feel this was worthy of the food pron thread since it was a work in progress but we made onion soup over the weekend and here are the caramelized onions before we added the stock. I don't get a final pic either because we had guests show up and got lost in conversation. I will say this, use aged cheese to top the soup off. Younger cheese just doesn't get that crust. We just learned that the hard way.

Bbq at the house the day before the freeze. Ribs, brisket, smoked boudin, and hanger steaks.



PS. The ketchup there was for the little ones eating hot dogs.

PPS. My new Damascus brisket knife made it's debut.

I have to be honest, in an effort to save time, I cheated a bit on the brisket.

I take notice when this thread comes to the top, especially when I see BSD bumped it

Angelo's pizza in Philly. Best I have ever had!

They forgot to put meat on that pizza!

The best pizzas don't need meat.

Birria Ramen.

Decided to make beef wellington the other night, and documented the progress.

Bought a whole tenderloin, got the center cut filet and salted 24 hours in advance



It was big so I seared it on the Evo



Assembly after mustard



Meat log ready for company to arrive



Puff pastry and a half assed decorative attempt



450 until 85 internal



Rested to 135



Served with truffled goat cheese mashed potatoes and brussels

That looks perfect.

Ribs one day, picanha the next



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