Those fava beans look "to die for." Don't let my wife see them -- she'd be leaving a physicist for a chemist in no time flat!
What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
Did some boneless, skinless breasts and thighs last night. Used up some leftover 'butt rub' from my last pork shoulder. Plain old salad on the side.
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Boatboy24
No longer a newbie, but still clueless.
I've got some center cut pork loin 'chops' soaking in this:
Thanks Greg, I'll give it a shot in the next few weeks and report back,
Mike
Mike
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Two older kids out of the mix for a few days, so it was a free for all for dinner. Had two green peppers hanging out in the fridge that looked like they needed a job, so put them to work. Stuffed peppers, yum!
Rodnboro
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I just saw a guy on Youtube using a pan of water for the moist and he also says to maintain the temperature inside the grill.
As far as the esposa goes, yes, that's the key
Apple juice in the pan also works well for pork.
Boatboy24
No longer a newbie, but still clueless.
Molasses brined chops (and chicken for the little lady), 'confetti' corn (first time using the side burner on the 'new' Genesis), and some angel hair tossed w/ parsley, parm, EVOO and lemon zest.
Haven't posted in awhile so here it is. Grilled Chicken Teriyaki finished with a little "Saigon Sizzle" sauce on top. Served on a bed of Yakisoba noodles with fresh veggies. Paired really well with this wine! 
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That looks incredibly tender. Thanks for making me hungry just before I go to bed!
That'll teach me to not surf at bed-time.
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Each year, I go to this 4 day/3 night blues festival. It is such a blast!
I go with a great bunch of folks, camp (or should I say GLAMP), listen to great music, drink too much wine, and eat fantastic food!
Just before the event, my father passed away. Since everyone was counting on me for food and a number of other things, I ended up going for one night only.
We each take turns on the meals. Every one said that I hit it out of the park with my BBQ brazed brisket and awesome tater salad.
For the brisket, I dry rubbed with a Hungarian dry rub mix, and let that sit over night. I then added a bottle of white wine, honey, garlic, worchestershire sauce, and two rings of smoked sausage to the roasting pan. Covered it up tight with tine foil, then put in the oven for 5 hours and 275.
After letting it cool, I placed the brisket/sausage into a large ziplock, and the liquid into a Tupperware container. It then sat in the fridge all ready to go to the camp site.
When ready for dinner, I put the meat and liquid into a double thick roasting pan, then placed that onto the charcoal hibatchi. I simmered it for 30 minutes, then placed all of the meat onto the grill, and slathered with BBQ sauce. It was tender, moist, and simply AWESOME!!!
Here is a pick of it on the grill. Sorry, this is the only one I took.
![IMG_20170706_201121630_HDR[1].jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/33/33792-f29b2c29c1df9707a015bac6baccb1aa.jpg "IMG_20170706_201121630_HDR[1].jpg")
I go with a great bunch of folks, camp (or should I say GLAMP), listen to great music, drink too much wine, and eat fantastic food!
Just before the event, my father passed away. Since everyone was counting on me for food and a number of other things, I ended up going for one night only.
We each take turns on the meals. Every one said that I hit it out of the park with my BBQ brazed brisket and awesome tater salad.
For the brisket, I dry rubbed with a Hungarian dry rub mix, and let that sit over night. I then added a bottle of white wine, honey, garlic, worchestershire sauce, and two rings of smoked sausage to the roasting pan. Covered it up tight with tine foil, then put in the oven for 5 hours and 275.
After letting it cool, I placed the brisket/sausage into a large ziplock, and the liquid into a Tupperware container. It then sat in the fridge all ready to go to the camp site.
When ready for dinner, I put the meat and liquid into a double thick roasting pan, then placed that onto the charcoal hibatchi. I simmered it for 30 minutes, then placed all of the meat onto the grill, and slathered with BBQ sauce. It was tender, moist, and simply AWESOME!!!
Here is a pick of it on the grill. Sorry, this is the only one I took.
Sorry for your loss, John.
Friday night, .............
That looks fantastic, Mike.
For me, all on the Weber: lamb chops (coriander, fennel, rosemary); corn grilled on the cob, then cut OFF the cob (cumin, butter, garlic); and broccoli, steamed, then grilled (olive oil, garlic, and something I have forgotten!).
For me, all on the Weber: lamb chops (coriander, fennel, rosemary); corn grilled on the cob, then cut OFF the cob (cumin, butter, garlic); and broccoli, steamed, then grilled (olive oil, garlic, and something I have forgotten!).
Boatboy24
No longer a newbie, but still clueless.
Tweaked PM's!
I added fresh baby portobellos and green chile to the Hawaiian and then baby bello's, kalamata olives, chèvre and a fresh home grown jalapeño and fresh basil to the pepperoni and Italian sausage. Washed down really well with a bottle of my 2013 Toscana de Roja (Sangiovese Super Tuscan).
I added fresh baby portobellos and green chile to the Hawaiian and then baby bello's, kalamata olives, chèvre and a fresh home grown jalapeño and fresh basil to the pepperoni and Italian sausage. Washed down really well with a bottle of my 2013 Toscana de Roja (Sangiovese Super Tuscan).
Papa Murphy's?
Thought I was going to have all tomorrow afternoon to smoke a chicken and watch it cook. But alas, have a cookout at another families house, which is fine, I have very few friends and most of them are my wife's friends. I'm not very sociable or talkative, just ask anyone who knows me. Anyhow, bought a chicken at Giant (~ 6 lbs) and cleaner 'er up, added some oil and fajita rub. Got the bullet going using the minion method and some pecan wood. Weber's site aims for about 3 1/2 to 4 hours, so should be done around 5:30 pm if I run it around 225-250*F. Yard smells nice, trying to smoke my wife off the porch (she's studying at her "normal" spot, the smoker is close to where I'm standing to take the picture, with the wind blowing towards her). No reason to make her move other than for the fun of it, marital bliss at its finest!
About to take it off, it's finished. Barb making some smashed taters and some green beans I picked the other day before the rain. Simple healthy meal, if we don't eat too much. Also had a glass of the Dornfelder as I was racking (before Kmeta) and it is really shaping up to be a nice dark dry red wine (NDDRW).
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