FOOD THREAD VOL. GRUB LIFE

Where the pictures tho and details?
No pics

I never take pics of my food, so it didn't even occur to me to do it this time.

Had it from this place in Vegas...


Didn't eat there. The place was packed, with people of all backgrounds too. Saw a middle aged black dude rock a cowboy hat in there, fo some reason when i saw him I thought "ok this joint finna be fire"

We had to eat in the car like savages.

Got their beef and lamb, no onions, and they were nice enough to do little tzatziki. So I could experience the flavor without the extra creaminess

My girl for a chicken souvlaki plate. Took one of her pieces and added it to my gyro. I like the flavor combo with the meat.

I will take your advice next time and get a beef/lamb x chicken callabo joint next time.
 
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No pics? Did your neighbor borrow your camera?
Y'all want me to take pics of my gyro meat show mans on the interent
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But real talk I didn't think of it. Plus I ate in the care so the way I would have to hold the food and point the camera down to capture the moment, if someone pointed me, they might think I was on some Louis CK vibez.
 
Y'all want me to take pics of my gyro meat show mans on the interent
eN4vWzU.png


But real talk I didn't think of it. Plus I ate in the care so the way I would have to hold the food and point the camera down to capture the moment, if someone pointed me, they might think I was on some Louis CK vibez.

:smh: @ Not taking pics of your food. That was a once in a lifetime moment.
 
Put a piece of bread in the air fryer, cracked an egg on top, and sprinkled some cheese on top. 350 degrees for 8 minutes. Magic
 
Beautiful spring day here today so I spent a few hours working outside and smoked this pork thing I got on clearance a month or so ago - had to move it out the freezer last week to make room for something.

I’m not even sure what it is - sort of like the belly but further up so it had the end of rib bones on the bottom. Just trimmed the hard fat, mustard, salt and pepper and hung it in my smoker for a few hours - then wrapped with some BBQ sauce and unsalted butter, then back directly on the smoker with the lid cracked to dry out the surface.

Really good - like a mix between pork belly and a meaty rib - just sliced it into coarse pieces and added a little sauce.

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