What's for dinner?

[CZfool68]

https://www.democratandchronicle.co...-que-salmon-perfect-for-memorial-day/2355781/

This is how to do salmon on a grill. Nothing personal, but enough of the old school lemon and dill fish stuff. My wife will eat this every week and she doesn’t like fish. If we don’t brine and smoke this is how we do salmon. You can cheat and use whatever your well balanced b’cue sauce favorite is instead of making theirs. With this recipe I like a balanced, not sweet, not spicy sauce as the base, but use what you like.

 

[kcult]

I'm like the opposite of @wvsig when it comes to meals.

Behold! Eight quarts of vegetables in liquid!



The breakdown:

1 lb of browned deer burger
1 "box" of beef broth
1 chopped cabbage
5 diced red potatoes
1 can each of corn, peas, and green beans (not drained)
1 large bag of frozen baby limas
1 small bag of frozen cut okra
1 can (or jar, if you're making this) of spaghetti sauce (the flavor is up to you. I used onions and garlic)
Salt and pepper to taste. I bet I used close to 1/4c of each

Pressed the slow cook button and let it roll for about 3hrs.

 

[BigWaylon]

$5 Wickeds from Which Wich tonight. 5 meats, 3 cheeses.

 

[DC Bigdaddy]

Tacos from Dairy Queen with bacon left over from breakfast. I know what you're thinking, "Who da hell has left over bacon?"

View attachment 251201

no, I was thinking who the hell eats tacos from the Dairy Queen

 

[CZfool68]

Bought a nice whole boneless ribeye the other day. Cut it into a couple roasts and 4 steaks. Roast for slider steak sandwiches today. Smaller roast is bourbon/honey marinated and the bigger one is just dry rubbed.

 

[DCGallim]

Did homemade pizza again. I need some help getting the raw pizza onto the hot stone. It’s a pretty circle up until that point.

 

[CZfool68]

Did homemade pizza again. I need some help getting the raw pizza onto the hot stone. It’s a pretty circle up until that point.
View attachment 253410

I put my pizza on parchment paper. I trim the extra so the parchment is pretty darn close to the pizza shape. I let it cook for about 1 minute on the stone in my Green Egg. At that point the dough has cooked enough for me to pull the parchment out and let the crust get baked properly. I run my Egg about 700 and the stone is usually around 550-600.

Hopefully somebody good at pizza like @wvsig can chime in with a better answer. My method works but it can’t be the best way.

 

[Mike Joseph]

Making Loaded Baked Potato Soup.

 

[Traceround]

Home made chili with antelope stew meat, some ground whitetail we harvested last weekend and some smoked pork belly cubes.

 

[HMP]

Pepper Spam+ Velveeta Shells and cheese

 

[lowcountry]

Smoked a Boston Butt for a family dinner last night. Normally I do these the day or week before and reheat it just because it takes me so long smoking at 225. Did a dry rub the night before, started it at 1:30am, moved off the grill and into the oven at noon, hit 204 about 3pm, and rested in the oven until 6pm. It came out phenomenal and was worth getting up at 1am to get it going. Between the PitmasterIQ and remote thermometers with temperature alarms, I got to go right back to bed. Cook temperature stayed around 225 and I did not have to add any charcoal at any point.

Starting it at 1:30am

Coming off at noon with some charcoal still left 10.5 hours later.

Great smoke ring and bark.

Pulled and ready to serve.

 

[tod0987]

So I kept seeing this photo of street taco (birria) and the cup of soup (aka consume) shared on facebook. It looked so good and drove me nuts wondering what it was. I finally figured it out and decided to cook it. Overall it was a 5/10 on difficulty. Really not hard, just time involved. I followed this guy's recipe but used a piece of pot roast vs short rib as I'm not really a fan of short rib as it is too rich and after cooking it no way would I use short rib. This recipe is super super rich and full bodied. This had sooooo much flavor, not overpowering, not hot, not spicy, not too fat (see my comments below), but it makes your jowls drool. Its not a recipe to cook often, but one to keep on the books.



So you cook this amazing slow cooked beef mix and pull it. (I removed the chunks of beef to a bowl, shredded then added sauce back to keep the fat content down). Then you paint a tortilla (which next time will be the super small 3-4" ones) with the extra sauce and put it on a griddle. Then put a dollop of the pulled beef and some jack cheese on one half and then fold over the other half. Once the griddle half is crispy (yes make it crispy) flip and crisp up the other side. When done, pull off and open up. Add chopped white onion, cilantro, and cotjia (have to have this) cheese. Then try, try not to bite your fingers. It will be hard.

Here is lunch the next day


One pulled open when adding onion, cotjia, and cilantro.

 

[wvsig]

So the other night was my Anniversary so the wife and I cooked up a nice simple meal.

We started with some homemade shrimp cocktail poached in court bouillon and raw oysters on the half shell served with a lovely bottle of Pommery champagne. From there we had some chanterelle mushroom ravioli in herbed brown butter. Finally we had chateaubriand with roasted root veggies and mashed potatoes with demiglace. We paired that with a nice bottle of Mount Vedder Cab 2010.

 

[wvsig]

Did homemade pizza again. I need some help getting the raw pizza onto the hot stone. It’s a pretty circle up until that point.
View attachment 253410

I put my pizza on parchment paper. I trim the extra so the parchment is pretty darn close to the pizza shape. I let it cook for about 1 minute on the stone in my Green Egg. At that point the dough has cooked enough for me to pull the parchment out and let the crust get baked properly. I run my Egg about 700 and the stone is usually around 550-600.

Hopefully somebody good at pizza like @wvsig can chime in with a better answer. My method works but it can’t be the best way.

Parchment paper is a good hack. It works. The other trick is to make sure your dough is at room temp. I cold proof mine for 24-72 hours and then warm proof for 2-4 depending on the style of pizza. A little flour on the counter and flour on the top flipping it over and stretching it from center to the outer crust keeps it round. Do your final formation and topping on the peel. The peel can be lightly floured, some use semolina or parchment paper. Lots of people mess up the round shape trying to place a perfectly round topped pizza on to the peel. In the beginning I use parchment paper but these days I just use flour.

 

[Traceround]

This afternoon the girlfriend is out attending and event so I decided to hit the store and prep some deer heart jalapeño poppers, bacon wrapped scallops tossed in herb butter and some antelope tenderloin and shrimp skewers that have been marinating in a homemade spicy Asian sauce with Thai chilis, sugar lips siracha, fresh garlic and some fresh apricot sauce. Looking forward to her coming home so I can get them on the Traeger!

 

[SnowRooster]

It was actually quite good.

 

[Traceround]

prep work

 

[Hammer12b]

Simple beach meal.

 

[NCMedic]

Another GreenChef meal that we kicked up a notch.
Blackened Barramundi with some sauteed kale, cabbage, mango and a couple of habanero and ghost peppers from the garden.

 

[Mike Joseph]

Wife's making some filipino food tonight... I'm all about it.

 

[Ben Jefferson]

Lumpia I hope!

 

[Geezer]

It was a cool autumn day in SETX so, I did some ribs, low and slow.



They turned out very good.

 

[CZfool68]

It was a cool autumn day in SETX so, I did some ribs, low and slow.

View attachment 259153

They turned out very good.

View attachment 259154

There are no ribs in Texas! 😱

Only brisket I hear.

 

[Geezer]

I've been able to find ribs. I have still never done a brisket. The ones that I can find are too big for the two of us that so much would be wasted. And, the high price of a large brisket makes me unsure about trying one. I'd hate to ruin a brisket my first time. I'll just buy some locally, already prepared.

 

[dman24]

Just put my first brisket on the grill. I wanted to buy just the point but the butcher shop said they didn’t have anyone to separate the meat. Hoping for a 12 hour cook and eating dinner around 4 tomorrow.

 

[kcult]

Cowboy baked beans.

 

[CZfool68]

I've been able to find ribs. I have still never done a brisket. The ones that I can find are too big for the two of us that so much would be wasted. And, the high price of a large brisket makes me unsure about trying one. I'd hate to ruin a brisket my first time. I'll just buy some locally, already prepared.

Sounds like you need a vacuum packer. I do a packer brisket. Usually have it for dinner and then save some for fajita or tacos a day or two later. I vacuum pack a bunch of small to medium sized bags for future meals. I’ve got a 115 lb wife and a daughter at home that goes a solid 88 lbs. They don’t eat a ton of meat. I get a crap load of meals out of a brisket. And usually I do them when we have guests or if I am taking food to a party or something.

 

[Geezer]

Sounds like you need a vacuum packer. I do a packer brisket. Usually have it for dinner and then save some for fajita or tacos a day or two later. I vacuum pack a bunch of small to medium sized bags for future meals. I’ve got a 115 lb wife and a daughter at home that goes a solid 88 lbs. They don’t eat a ton of meat. I get a crap load of meals out of a brisket. And usually I do them when we have guests or if I am taking food to a party or something.

I have a vacuum sealer but wasn't sure if a brisket would freeze well.

 

[Brangus]

Cowboy baked beans.

View attachment 259497

Looks awesome Troy. A recipe if possible.............hopefully it's something I can adjust with sugar if possible to keep off the dy'-ya-beetus monster.

 

[kcult]

Looks awesome Troy. A recipe if possible.............hopefully it's something I can adjust with sugar if possible to keep off the dy'-ya-beetus monster.

1lb ground beef (I used deer burger)
1 of your favorite onions
6 slices of bacon (cut into small pieces)
2 cans of pork and beans (15oz)
3/4c ketchup
3/4c brown sugar
2TBS apple cider vinegar
1TBS yellow mustard
Salt and pepper how you like

I browned the burger, threw in the chopped onion, pushed all that to the side of the pan and fried the bacon pieces. When they were "done," I mixed them with the burger and onions, added the salt, poured in the beans, mixed the ACV, ketchup, brown sugar, and mustard in a measuring cup then poured that in. I mixed it real good and set the heat to simmer for about 30 minutes.

After dumping the IGA brand of brown sugar in the mixing cup, it hit me that I could have probably substituted with the mole asses I got from @GoWolfpack

 

[CZfool68]

I have a vacuum sealer but wasn't sure if a brisket would freeze well.

I’ve never had an issue. And nobody has ever complained. I just took so e out for a dinner or two this week.

 

[GoWolfpack]

After dumping the IGA brand of brown sugar in the mixing cup, it hit me that I could have probably substituted with the mole asses I got from @GoWolfpack

You definitely should have.

 

[wvsig]

Did homemade pizza again. I need some help getting the raw pizza onto the hot stone. It’s a pretty circle up until that point.
View attachment 253410

@CZfool68 This is an awesome dough shaping tutorial.

 

[Frack N Cylons]

Inspired by the movie, some ratatouille.

 

[dman24]

Cooked a pork shoulder on the pit boss yesterday with some jalapeño poppers for a side. Turned out great. Hopefully next time I can find a Boston butt.

 

[Mr. Robot]

Looking at this thread while hungry was not a good idea

 

[wvsig]

@CZfool68 Said I have not been posting enough pizza pics. I am actually working on a new dough recipe. I am using a new flour for NYC Pizzas. I am using General Mills All Trumps High Gluten non-bleached no bromated flour vs Italian 00. The protein content is 14.2% which is a little higher. I am going to do a 24 hour cold bulk ferment and then balling the dough and cold proofing for 24 - 36 hours after that. The dough is 66% hydration.

This is a pic of my old standard dough with OO. I will post a follow up pic on Wed or Thurs.

 

[BigWaylon]

Filet and baked potato Saturday evening...



pic was taken mid-meal to send to somebody...

 

[lasttombstone]

No pictures cause it went away too fast but roasted checken, corn on the cob, fresh turnip salad with home made relish, sauted lion's mane mushroom and brownie with peanut butter icing.

 

[Mike Joseph]

Filet and baked potato Saturday evening...

View attachment 261871

pic was taken mid-meal to send to somebody...

Man, that steak looks good.... I just had a Big Mac.