Watcha cookin'?

Prepped the brisket to go on the egg tonight.

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And thanks to Easter I was able to score a rib roast to cut into steaks for dirt cheap. And some bones for stock.

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OverlanderJK said:
Prepped the brisket to go on the egg tonight.

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And thanks to Easter I was able to score a rib roast to cut into steaks for dirt cheap. And some bones for stock.

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I usually have my butcher cut and tie a rib roast for me for Easter...but due to current Rona circumstances, I picked up a spiral cut ham. I really like to chew on the roasted chine bones a few days later...but never thought to use them for stock...good idea.
 
Brute said:
I usually have my butcher cut and tie a rib roast for me for Easter...but due to current Rona circumstances, I picked up a spiral cut ham. I really like to chew on the roasted chine bones a few days later...but never thought to use them for stock...good idea.
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I’m more of a fan of a grilled ribeye than a roast but a roast done right can be pretty good. Especially the fat on the end.
 
sipafz said:
The struggle is real! My daughter went vegan Easter last year and never looked back. She inspired me to give vegetarian a try and it’s been four plus months surviving the holidays and a cruise to Mexico. I have more than a few decent dishes that I prepare vegan and vegetarian, because I just can’t give up cheese. I’ll post more up....



Vegetarian is pretty easy. I don’t think I could do the whole vegan thing full time. I miss cheese, eggs and ice cream after a couple of days. Although the non-dairy ice cream is getting hard to distinguish from the real thing.
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I can’t do the vegetarian thing, BUT I’m lactose intolerant and can attest to the ice cream. If you haven’t already, try Breyers lactose free vanilla. In my opinion it’s actually better and creamier than normal vanilla ice cream.


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