What’s for lunch?

[Sac Arrow]

 

[flyingron]

I made a bacon swiss burger at home just now. Not quite on my diet but I decided I deserved it.

Got up this morning and realized we were running low on coffee. Crank up the roaster to make a half pound. While I'm drinking my coffee, the electrician calls from the house Margy is building to have me show him where to run some wires. Throw on some clothes and head over there. Get back. Margy wants me to swap out the blades on her zero turn mower. Normally this is pretty easy, I run the thing into the hangar and hoist the front up on the chain hoist. Then I can hit the bolts with an impact driver. Only, I can't do that. There's a guy in my hangar painting the Navion and everything is spread all over the place in there.

Great, grab a jack and try jacking up the front of the mower. Can't get the impact driver under there. Will have to drop the mower deck. Go inside and read the book on how to do that. Margy comes out and asks if I'm done, she wants to mow before going out to play Mah Jong because it looks like rain later. Anyhow takes me a while longer to change the blades. Then I notice that one side of the mower deck is noticably lower than the other. Margy went on a wild ride with the thing getting too close to the edge of the hill last week and I had to remount a tire on the rim. Must have bent something. Figure out what goofy metric wrench you need to adjust the thing. Get that done. Really does look like rain. I better do the mowing. By the time I get that done it's 2:30 and I've had nothing to eat all day. Throw two strips of bacon and a burger patty in the ez-bake oven and get fed.

 

[RyanB]

C’mon … In n Out is better!

 

[Capt. Geoffrey Thorpe]

Peanut butter and jelly on toasted raisin bread.

 

[Sac Arrow]

C’mon … In n Out is better!

I like them both. Sometimes I switch it up and head over the freeway for an Inn n Out. But Habit's Burger Girls are certainly hotter.

 

[455 Bravo Uniform]

PBJ on toasted blueberry bagel. Trying to get rid of the bagels by digesting them before they mold. Wife bought, doesn’t love em.

 

[Justin M]

Two beef empanadas from "Tina's Cuban Cuisine."

 

[frfly172]

Had an angus burger,no bun,for late lunch. Was todays special.

 

[Matthew]

This place opened near me a year or so ago. Today I was out running errands and it was right there, so I checked it out.

Their Italian beef sandwich was pretty good.

 

[Sac Arrow]

Spicy Buffalo Chicken salad made even spicier.

 

[Racerx]

Maxwell Street polish sausage and a chocolate cake shake. Pretty sure I now have diabetes

 

[Sac Arrow]

Salad today. Lettuce, tomato, bacon, blue cheese crumbles, chicken and avocado.

 

[Sac Arrow]

For @RyanB

 

[eman1200]

I'm seeing double double-doubles

 

[Sac Arrow]

I'm seeing double double-doubles

They were good though, weren't they?

 

[Zeldman]

Y'all were a little late fer lunch...



but y'all are welcome to help clean up.!!

 

[Sac Arrow]

That has Dateline written all over it.

 

[Sac Arrow]

Cracker Barrel. Fried shrimp in the foreground and fried catfish in the background.

 

[asicer]

View attachment 127734
Cracker Barrel. Fried shrimp in the foreground and fried catfish in the background.

Whose lunch is that? With all those carbs in the pic, surely not @Sac Arrow

 

[Sac Arrow]

Whose lunch is that? With all those carbs in the pic, surely not @Sac Arrow

Shhhhhhhhh.

 

[Rich Holt]

 

[Sac Arrow]

 

[Sac Arrow]

“Chicken club.” New promotional sandwich.

 

[Sac Arrow]

French onion burger. It has French onion sauce on it.

 

[asicer]

French onion burger. It has French onion sauce on it.

Do French onions taste any better than American onions?

 

[Sac Arrow]

Do French onions taste any better than American onions?

The onions themselves no. But whatever that crap that they put on that gives its distinctive taste is hella bomb.

 

[Charlie Golf]

Do French onions taste any better than American onions?

French onions make the best soup.

 

[Matthew]

Friday I had the smoker going all day. I picked up a nice looking top round roast, maybe 2-3 pounds. Seasoned it with a steak rub, stuck a thermometer probe in it, and added it to the smoker. 2 hrs later it hit 130F and I took it off. Yesterday I sliced some it nice and thin for sandwiches. I knew it would be good, but I didn’t expected it to be THAT good. Nice and pink all the way through.

I took a picture after it came off the smoker and had rested for a while but the lighting doesn’t show how good it looks.

 

[Sac Arrow]

Guacamole bacon burger, lettuce wrapped. On a Burger Ride.

 

[Sac Arrow]

This is a tri tip platter from Buckhorn. It wasn't bad, but they didn't cut it right and it was a little chewey.

 

[Zeldman]

Due to my special dietary needs, I had to have a steak today.

With A1 Thick & Hearty Sauce.

And green peas.

I ate it before I thought about a picture. Sorry.


If anyone wants I'll take a picture when it comes out...

 

[Mahneuvers]

...was a little chewey.

I've never ordered tri tip. I see rare and well done on the same plate. Is that expected?

 

[eman1200]

I've never ordered tri tip. I see rare and well done on the same plate. Is that expected?

it's like when you have a good landing..........it's rare, but it's well done.

 

[Matthew]

I've never ordered tri tip. I see rare and well done on the same plate. Is that expected?

The thin end part will get more done-er than the thick part.

I haven't tried sous vide. That would get it all to the same temp, then you can sear it on the grill.

 

[Mahneuvers]

The thin end part will get more done-er than the thick part.

I haven't tried sous vide. That would get it all to the same temp, then you can sear it on the grill.

Another option might be tying the thin end back upon itself. I've used that technique with pork tenderloin.

 

[Matthew]

Another option might be tying the thin end back upon itself.

I don't have the extensive experience that Sac has, but the shape of a tri tip just doesn't seem like it would allow for something like that.

 

[Mahneuvers]

I don't have the extensive experience that Sac has...

That's a pretty big Sac compliment coming from someone with your bona fides. You're probably right. I was thinking they looked more like this:

 

[Matthew]

That's a pretty big Sac compliment coming from someone with your bona fides. You're probably right. I was thinking they looked more like this:
View attachment 133628

I bet the other tri tips made fun of that one!

I guess it pretty much depends on how it's trimmed. And Sac has done way more tri tips than I have. They just aren't a "thing" out here like they are in his 'hood. He inspired me a couple years ago, now a tri tip is a great special occasion treat for me. I make a big batch of pico de gallo and usually some bbq beans of some sort. That, and a bottle of good wine, makes a great anniversary or birthday dinner.

 

[Sac Arrow]

I've never ordered tri tip. I see rare and well done on the same plate. Is that expected?

Not expected in a restaurant order, but common for the tri tip you might cook on the grill. The ends will be well done, the middle not so much. I think they did a fine job of cooking it, and the taste was okay with a heavily peppered crust, but they could have made a lot of mileage by trimming the fat and cutting it cross grain.

If you get the tri tip in their sandwiches or salads, it is cut with a meat slicer - thin, and is quite good.

 

[Sac Arrow]

That's a pretty big Sac compliment coming from someone with your bona fides. You're probably right. I was thinking they looked more like this:
View attachment 133628

That is a decent looking tri tip. You probably can see the divergence in the grain where you want to cut initallially then cut cross grain.