Very nice!

I didn't take pics of the roast I made for Thanksgiving...

Aww... it'll be at least five months before it's warm enough up here to bbq.

Nice. One of my favorite restaurants does steaks "blackened blue" style, with blue cheese on top. SOOO GOOD.

That sounds utterly nasty and disgusting. Not only is blue cheese disgusting to all asians; but a good cut of beef, especially dry-aged, should NEVER be polluted with other flavorings. Perhaps a little salt or a dash of pepper. It's like you don't have a good whiskey on the rocks. You have it straight.

I had to use every once of grace in my body to politely convince my father-in-law NOT to marinade it, salt it, pepper it, brine it, rub garlic over it, rub willey's pecan dust over it, etc.

He ended up DUMPING salt and garlic powder all over his cooked portions, so I'm fine with that. I tried to look away while he was doing it.

Aww... it'll be at least five months before it's warm enough up here to bbq.

That's cooked at 170F not 170C. The cold should work in your favor. I moved the roast after searing on the grill to the oven - didn't want it to be over-smoked - which is unavoidable for a long cooking duration using lump charcoal in a ceramic egg type grill.

I know the US government disapproves cooking food at 170F. I also don't recommend anyone cook beef in this fashion since you may die. Just my disclaimer so someone doesn't sue me.

From my recent Holiday trip on the way to New Orleans for Thanksgiving.

Salt Grass Steak House.  This is how a steak franchise rolls down in Texas.  I wish our Outback steakhouses all burn down and get replaced by these.  Bone-in Ribeye rare w/ Onion strings.





Famous Salt Lick Ranch and Restaurant near San Antonio.  Fantastic Brisket, Sausage and Beef Ribs.  Check out that pit!  Btw, All-U-Can-Eat!! Yessir!













Tim Love's Lonesome Dove in Fort Worth.  Wagyu Tomahawk Chop Ribeye for 2, on top of mushroom and cheese Orzo w/ truffles (their version of Macaroni & Cheese), accompanied by 3 Langostinos.  The steak is wheeled out from the kitchen and carved table side.  The other steak is a Prime Filet w/ a special Cabernet sauce which apparently is his specialty which takes two or three days to make.  Yes, we got a steak to try the sauce.





Franklin BBQ in Austin.  People might have seen Chef Nobu eating here in a recent American Express commercial.  Line starts forming at 0700 and grows till opening at 1130.  They have to take a preliminary count and order to see where to cut off the line and turn people away.  There's a gentleman across the street who rents chairs for waiting customers at $5/chair.  I was fortunate enough for their Sous Chef Benji to give me tour of the smokers after lunch.  Got to meet Aaron Franklin too who was really cool, even though he was supposed to be at home waiting on the birth of his child.  Let's start with the closing sign from the day before.







His brisket has absolutely the most layered and complex depth of smoke I've ever had in any brisket anywhere.











Cattleman's Ranch in Fabens, TX.  This place is in the middle of nowhere and is on a massive ranch that raises its own cattle.  This place is pretty much busy all the time.  The most perfectly cooked Rare Porterhouse I've ever had.  It's actually not easy to cook a perfect rare steak, all the fat has to be rendered without overheating the center.  Meat and seasoning was perfect.  The Pineapple Coleslaw was revelatory.



Thanksgiving dinner in New Orleans.  Prime Rib roast, Shrimp bisque and butternut squash soup, natural free-range turkey, poached eggs and roast asparagus w/ prosciutto and croutons fried in homemade garlic oil, crispy fried brusselsprouts and panceta w/ caramelized onions, and garlic confit on th e side.