Looks pretty amazing but the opening is only 5.1” tall so no six inch thick ribeyes or breads

Meatloaf. There is bacon on top hidden under the glaze:



BTW I'm a parchment paper convert now. Almost never use foil anymore.

This is a wife production. Real deal Chicken Caesar Salad and I am an anchovy freak and just throw like 6 of them on top. Breaded/baked chicken and homemade croutons. I asked for this for my birthday dinner, to give you an idea of how good it is:

Anchovy needs to be incorporated in more dishes, they add so much flavor. Damn I old old pizza joint haunt didn’t burn down. Dying for a pitcher of Lone Star and a Stank Whore = pizza with garlic and anchovies.

Anchovies on pizza are bleh. Anchovies in Caesar salad are YEAH! Homemade croutons are literally 90% of the salad nice work.

I want to like bacon with meatloaf but I really don't. I love the crispy end pieces of meatloaf too much.

Some anchovies on pizza are terrific; others are terrible. They have to be the single most variable pizza topping.

I flip flop on meatloaf bacon. Last time I posted without, and the thread asked where's the bacon lol.

Once had a place put anchovies on after the pizza came out of the over. Is that a thing?

It was weird.

Happy Birthday!

tyty

+1 to anchovies, severely underrated

will do my best not to nuke this thread too

There were more chopped up anchovies in the dressing too. Also ate the rest out of the tin. It had been a while.

Damn I need to get a good quality anchovy pizza tomorrow.

Very nice!

You gotta give us a money shot of that meatloaf sliced

27, i always thought you to be an april fool...guess i was only off by one day

congrats on another year

Mixing it up for Easter and found a local butcher on Yelp that makes porchetta for a really reasonable price at $8.50/lb. it’s the side of the pig with the loin and belly so looks super legit. They do the seasoning, tying of roast, scored the skin and vacuum sealed it and called me today for pick up. Have only done an all belly porchetta so curious if you guys have recommendations on cooking time and final temps, etc




They recommended 325-350F at 18-20 minutes a pound and then 500 for 15-20 minutes to get that skin crackin! Seems pretty straight forward just a little worried about the loin versus belly temp. Obviously I want that loin in the 145F range but I want the belly closer to 170F or more to be tender. I think the general plan will work out but just curious if anyone has done one and has any tips. Looking forward to some wicked crispy skin. Probably going to let it air dry in fridge over night before cooking to get the skin drying out before cooking.

Bonus: butcher shop carries fresh pork shanks cut in half for osso bucco at like 2.99/lb so swooped a few of those obviously! Haven’t ever been able to find fresh pork shanks at local grocery stores but I assume they would cut it or order it for me if I asked.

Sweet jesus.

on the edge of my seat for the porchetta and osso bucco TR.

lol + 1

Can I get a witness?!

Porchetta is Easter dinner, osso bucco maybe a week or two later but yeah super stoked and should be elite. Will definitely grab some pics when it’s done

Any thoughts to some sweet Sous Vide action?

Any Easter eats, want to see some roast lambs or something.

Giving this half a leg of lamb a shot.

Please post final results. Lamb is pretty polarizing in my house. My oldest son and I love it, but for the wife and middle son it’s a hard pass.

Porchetta going in to the oven, noticed something interesting on the last picture. Looks like someone is getting some crispy nipples once this bad boy is done.

Oh man nice.