What's for Dinner?

[ceeaton]

Okay people. Some of us rely on this thread for dinner ideas. Not seeing a lot of activity here. It's the weekend, where are the pictures to make me hungry and motivated to try something new? Tomorrow is supposed to be a non-precipitation day around here, give me ideas what I can smoke (food wise, not weed wise) or grill. Much like a grill, charcoal isn't truly loved until it is burning. Give me ideas to love my grill and charcoal, it isn't hard, you can do it, I have confidence in you'all (or uzes'all if you live in Bawl-ti-more).

 

[Boatboy24]

@ceeaton: Ribs. Just ribs.

 

[Amanda660]

Burgers tonight! Long Horn & Charolais mix - grass fed steer! First burger will be in cast iron - kinda thinking this lean boy might hold up to the grill though! Gotta love a co-project with the brother-in-law!

 

[ceeaton]

Pot pie. Didn't have any left over turkey, so charcoal grilled two chicken breasts. Made the cream 'o chicken soup from turkey stock made Thursday night. Pie on the right is a bought GF product for my Celiac Son. I tend to not have the patience to put together 5 individual pot pies, so I just make a big one, no one ever seems to complain too much, because if they did they could make it next time.

 

[dcbrown73]

This was from last night. I use this book called the Flavor Bible to concoct stuff and it has yet to fail me. I went from a couple of decent foods I could make, to making foods I never thought I could make that actually taste really good. If you like to cook, I highly recommend it. (it is not a recipe book, it explains how and what flavors go very well together)

Thick bone in pork chop roasted in a dutch oven with garlic and onions, then topped with a fresh apple, ginger, sage, white wine and lemon juice puree. Scalloped potatoes covered with a rosemary asiago cheese, and an Arugula side salad.

I paired it with a bottle of my oaked Chardonnay.

 

[Boatboy24]

Almost the last of the Thanksgiving leftovers tonight. We still have turkey and gravy. But my Grandfather's sausage and mushroom stuffing, the Louisiana baked oysters, confetti corn and green beans are history. Still have a slice or two of pie left. But I may take care of that shortly. ::

 

[ceeaton]

Almost the last of the Thanksgiving leftovers tonight. We still have turkey and gravy. But my Grandfather's sausage and mushroom stuffing, the Louisiana baked oysters, confetti corn and green beans are history. Still have a slice or two of pie left. But I may take care of that shortly. ::

I'd trade some apple or pumpkin pie for some of those Louisiana baked oysters, they sound delicious! (Grandpa's sausage and mushroom stuffing are running a close second)

 

[Amanda660]

T-Bone from Ferdonad. My sister-in-law is a bit sad but not I - thank you Ferdonad

 

[GreginND]

I made a delicious potato and lentil curry. Yum.

 

[JohnT]

Well I am back.

I took a week off to spend thanksgiving with the wife's uncle and family.

I did A ton of cooking and generally had a great time!

On Monday, I made pork tenderloin au jus, Mushroom rice pilaf, and asparagus tips.

On Tuesday, it was roast beef, mashed pot, green beans, and Yorkshire pudding,

On Wednesday, the kitchen was closed! I cooked 5 pies and prepared the stuffing for the big day.

On thanksgiving...

For appitizers, we had a 2 pound shrimp cocktail, asst cheeses and meats, chips/dip, chips/salsa, and pigs in a blanket.

For dinner, we had a 30 pound bird, stuffing, mash, gravey, roasted brussel sprouts, sweet corn, green bean casserole, parker house rolls,

Dessert was a choice of apple (sugar free or with sugar), pumpkin (sugar free or with sugar), and cherry pie (all made from scratch). We also had a nice spice cake and fresh whipped cream.

on Friday, I made a killer turkey soup and also layed out the "day-after" sandwiches.

On sunday, I made meat sauce.

I was a little busy to take photos, but here is a shot of the bird (before and after) and a shot of the cherry pie..

 

[GreginND]

You have been busy! And that pie looks absolutely delicious.

 

[geek]

Pork chops, green beans and baked potatoes with cheese on them.

 

[Stressbaby]

Okay people. Some of us rely on this thread for dinner ideas. Not seeing a lot of activity here. It's the weekend, where are the pictures to make me hungry and motivated to try something new? Tomorrow is supposed to be a non-precipitation day around here, give me ideas what I can smoke (food wise, not weed wise) or grill. Much like a grill, charcoal isn't truly loved until it is burning. Give me ideas to love my grill and charcoal, it isn't hard, you can do it, I have confidence in you'all (or uzes'all if you live in Bawl-ti-more).

http://saucyseattleite.com/2014/02/maple-black-pepper-smoked-salmon/

This recipe is awesome. My blog post: http://relatitude.blogspot.com/2016/07/daves-smoked-salmon.html

I use a Big Green Egg, which is challenging to keep down below 200F. This recipe would be even better if it were 4-6 hours around 150F.

 

[ceeaton]

http://saucyseattleite.com/2014/02/maple-black-pepper-smoked-salmon/

This recipe is awesome. My blog post: http://relatitude.blogspot.com/2016/07/daves-smoked-salmon.html

I use a Big Green Egg, which is challenging to keep down below 200F. This recipe would be even better if it were 4-6 hours around 150F.

I use a recipe loosely based on this:

http://barbecuebible.com/recipe/whiskey-cured-cold-smoked-salmon/

and substitute a rub from an older book of his:

http://barbecuebible.com/book/barbecue-bible-sauces-rubs-and-marinades-bastes-butters-and-glazes/

I usually smoke it on the grill with one of the three burners on low, the rest off, and place the fish as far away from the heat source as possible, skin down on some foil. Every now and then I pat the top lightly with a dry paper towel to wick up some of the moisture from the burning propane. It isn't cold smoked but it makes a really good salmon in less time (hour or two on the grill).

 

[Boatboy24]

http://saucyseattleite.com/2014/02/maple-black-pepper-smoked-salmon/

This recipe is awesome. My blog post: http://relatitude.blogspot.com/2016/07/daves-smoked-salmon.html

I use a Big Green Egg, which is challenging to keep down below 200F. This recipe would be even better if it were 4-6 hours around 150F.

I take a similar approach, using this method. Sometimes, I'll add maple syrup or bourbon (maybe both). I don't cook it quite as much as suggested here in the link, but the concept is the same. Target cook temps in the low 200's.

http://virtualweberbullet.com/salmon2.html

 

[JohnT]

Went and got a tree yesterday. I also picked a bushel of "end of season apples, so I made a deep dish pie and have a crock of apple butter working.

 

[Johnd]

Dunno what's for dinner, but this is what I had for lunch!

 

[JohnT]

I COULD make a joke about how you wife will be surprised when you get home, but that would be in poor taste...

 

[Johnd]

I COULD make a joke about how you wife will be surprised when you get home, but that would be in poor taste...

You could, but we split 3 dozen between us.............................

 

[Boatboy24]

Gonna do some shrimp Pad Thai tonight.