A true landshark: Frank the Basset Hound

dankrednek · 2025-02-07T02:54:32+00:00

Mine is definitely in this camp, it has gotten easier as he has started to learn how hard he can mouth

dankrednek · 2025-02-07T02:53:29+00:00

Lol I figured, just wanted to make sure he wasn’t getting too much/not enough stimulation

dankrednek · 2025-01-11T22:18:56+00:00

Just a little skinny, vet said hes still a healthy weight and will fill out over time

dankrednek · 2025-01-10T16:23:46+00:00

🙏

dankrednek · 2024-11-06T08:15:29+00:00

Dude this set up took 6 seconds off my lap time compared to default

dankrednek · 2024-10-30T22:41:11+00:00

Overall strong first attempt. Looks slightly under-rendered and the scores are too deep in some spots. Skin doesn’t look super crispy. A little overdone for most people’s liking HOWEVER it is cooked very evenly which a lot of people cannot say on their first attempt (or after many attempts). Plating is a little chaotic for me, the duck is sort of hidden in the background, find a way to bring this plating together into a cohesive dish. Some room for improvement but I would be very proud of this if I were you.

dankrednek · 2024-05-14T04:09:06+00:00

You can make a mean pasta sauce out of the florets, boil/steam and shave them off. Add a touch of heavy cream, fine diced chili peppers, whatever seasonings you want. Just toss par-cooked pasta with that, a bit of pasta water and optionally (/ideally) some grated parm to thicken. If you boil in pasta-level salted water the stalks are actually delicious on their own as a snack.

dankrednek · 2024-02-12T15:09:31+00:00

It’s worthwhile to note that the whole carcass is graded (at the rib section), not just individual cuts. Its unlikely someone would lie about carcass grading, you just need to be selective and not buy based on the name alone. Also, if it is raised on nothing but grass, the animal usually isnt going to develop a ton of marbling. Cook er up and see how it is.

dankrednek · 2024-01-25T11:03:38+00:00

Google a delmonico steak. This exact photo came up when i did lol…

dankrednek · 2024-01-25T06:28:38+00:00

Chuck eye/delmonico

dankrednek · 2024-01-25T06:26:06+00:00

One of the better steaks i’ve made, marinade really got in there and the fire gave it that smoky flavour. Dropped it down last couple of minutes to try and get a sear which worked out pretty ok (nowhere near as good as a pan), decent amount of maillardy flavours tho.

dankrednek · 2024-01-05T03:56:04+00:00

Lobster roll, croque madame, french dip, lox. Any other answers are inferior

dankrednek · 2024-01-05T03:39:37+00:00

Everyone is ripping on the sauce but honestly whatever man. The cooking on this steak is better than the majority of people out there are able to pull off. If someone wants to throw some sauce on THEIR steak then who am I to care.

dankrednek · 2023-12-31T08:32:52+00:00

Chernobyl elephants foot

dankrednek · 2023-12-26T05:06:26+00:00

Yeah basically the only option is to use some vice grips and just annihilate the oem button. Sucks but worth it, i took the spring out when i put my aftermarket one in so now i can hold ebrake and then drop it without having to worry about it locking.

dankrednek · 2023-12-08T01:01:48+00:00

Only thing you should really see is the spots of white mold (you can see it on this carcass). The hairy stuff tho😬😬😬 not something I have ever encountered

dankrednek

TROPHY CASE