Paul, in the Dominican Republic they say “botó la casa por la ventana”
Obviously, I had to google that, but I like ! Odd Spanish Expressions: Tirar la Casa por la Ventana!
What's for Dinner?
- Thread starter ffemt128
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Obviously, I had to google that, but I like ! Odd Spanish Expressions: Tirar la Casa por la Ventana!
Right on point, as usual.!
Boatboy24
No longer a newbie, but still clueless.
Firing up the Weber outdoor oven tonight!
Boatboy24
No longer a newbie, but still clueless.
Follow up:
Boatboy24
No longer a newbie, but still clueless.
Gas grill. I call it the outdoor oven because the temps are so steady.
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eddie sanders
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Gotta love those everything bagels!
Boatboy24
No longer a newbie, but still clueless.
Breakfast for dinner tonight with breakfast burritos. First in the pan, some diced up bacon 'leftovers' from the last batch I made. Provided some flavor and good lube for the next steps. Had some leftover 'taters and onions from the chicken roast the other night. Diced them up with some red bell pepper, seasoned w/ paprika, cumin and chili powder and into the bacon grease they went. Followed with eggs, which got the same seasoning. Then assembled on tortillas with cheese, salsa and avocado. Good eats! I'll be conducting a search for a good cardiologist in the morning. Or am I OK because I ate the avocado?
That is the way to improvise! I love it.
Roasted beet salad with shallots macerated in lemon juice and white-wine vinegar; sautéed/braised lacinato kale and onions with sherry; linguine smothered in a beurre-blanc-based cream sauce of scallions, garlic, reduced Chardonnay, butter, heavy cream, lemon juice, tarragon, and parsley, with lumps of Dungeness crab meat, topped with Pecorino cheese.
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Boatboy24
No longer a newbie, but still clueless.
Funny you mention that. I was going to add some green sriracha, but didn't feel it was necessary. It certainly would have added another layer of flavor though.
Yooper🍷
Senior Member
Showed off my rye bread from this morning. That was baked to go with my homemade pastrami. And just had a sandwich. Just as good as Katz deli in NYC. 
That looks GOOD..!!!!
OK all you gourmet chefs out there, I'm getting tired of seeing all this delicious looking food. I know this is going to be a personal choice thing but as I mentioned in other posts I have a bottom of the barrel stick smoker that I can't regulate the temperature. I visited my brother last and he has a Traeger pellet smoker. We did a pork shoulder and a brisket and both turned out wonderful with little to no monitoring. I've heard so many good things about the ceramic smokers but this Traeger was so easy. Both of these though seem to take some of the fun out of it and I was also considering a better quality stick unit. I also know a person that has an electric unit that has a door and shelved that said he would not use anything else. Let me have it, open to any comments.
Yooper🍷
Senior Member
Ok Fred. Here is my 26 year old smoker. Made out of 1/8” plate steel. Tucked away for the winter. Yes it’s a little tough monitoring the temp but it can be done. I wouldn’t trade this smoker for anything. Makes you feel great when food comes out like it’s supposed to.. you did it on your own. 
You can regulate the barrel stick burner by the amount of fuel you add. It's a lot more work (like a regular stick burner like my New Braunfels one), but it can be very rewarding.
On an easier note, chicken wings with some pecan thrown in, very flavorful, none left (some were removed off the grill before the picture was taken, wifey has a math test and needed to eat sooner than later). Yum!
Yooper🍷
Senior Member
Those look great
Boatboy24
No longer a newbie, but still clueless.
@mainshipfred :
If you want an easy to use charcoal smoker, the Weber Smokey Mountain is a LOT of bang for the buck (and I've been super happy with mine for 8 or 9 years now). I'll be honest though, I've been looking at the Weber SmokeFire for a couple months now (pellet grill). It just came out earlier this year and there were a few hiccups, but now, it seems to be rock solid. And unlike a lot of other pellet poopers, has the ability to cook anywhere from 200 to 600 degrees, so you're not limited to just low-n-slow as you are with a lot of other pellet grills. The ceramic cookers are a very good choice as well. Not quite as easy as a SmokeFire would be, but a lot of versatility, with a wide range of possible cook temps.
If you want an easy to use charcoal smoker, the Weber Smokey Mountain is a LOT of bang for the buck (and I've been super happy with mine for 8 or 9 years now). I'll be honest though, I've been looking at the Weber SmokeFire for a couple months now (pellet grill). It just came out earlier this year and there were a few hiccups, but now, it seems to be rock solid. And unlike a lot of other pellet poopers, has the ability to cook anywhere from 200 to 600 degrees, so you're not limited to just low-n-slow as you are with a lot of other pellet grills. The ceramic cookers are a very good choice as well. Not quite as easy as a SmokeFire would be, but a lot of versatility, with a wide range of possible cook temps.
Simple choice. Do you want to cook on "real" wood or sawdust?
Do you want something with moving parts (auger/motor) that will jam if the pellets get any moisture on them (does it rain where you live?) Do you like troubleshooting electronic circuit boards (and or replacing them)?
Do you want to rely on something that has moving parts, electronics for a big family cookout where you have to deliver the goods and it stops working halfway through the cook........
Or do you want to set it and forget it?
There are exactly two types of pellet grills. Those that have broken down........
And those that will.
Do you want something with moving parts (auger/motor) that will jam if the pellets get any moisture on them (does it rain where you live?) Do you like troubleshooting electronic circuit boards (and or replacing them)?
Do you want to rely on something that has moving parts, electronics for a big family cookout where you have to deliver the goods and it stops working halfway through the cook........
Or do you want to set it and forget it?
There are exactly two types of pellet grills. Those that have broken down........
And those that will.
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