Ah, nothing like a weekend morning! Looks like sunrise over pork butt today?
What's for Dinner?
- Thread starter ffemt128
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Are you mooning us?
We all know I am not afraid of a heaping plate, but that is a serious feed. I think I would have to cut back on a few hours of sleep in the day if I were take a US eating tour. More time to digest!
Boatboy24
No longer a newbie, but still clueless.
Moving right along. About 3 more hours, according to the Meater+.
My grandson and his squeeze are coming down from Cleveland this evening. She has to take some kind of law exam tomorrow (she is going into her last year of law at Case-Western) and they will be staying overnight with us. I made these two pizzas using the "kit" that Costco sells as a base. I "doctored" them with my own mozzarella, pepperoni, sausage, parmesan and mushrooms. If the pizza on the right looks less doctored, it is. My bride, in additional to not tolerating me all that well, is lactose-intolerant and we need to keep the cheese to a minimum, so I skipped the parmesan and the mushrooms on that one. (She also is not a big fan of 'shrooms!)
Just need to pop them into the oven for about 10 minutes at 400 degrees F and chow down.
Just need to pop them into the oven for about 10 minutes at 400 degrees F and chow down.
Boatboy24
No longer a newbie, but still clueless.
Picked up some pre-marinated Korean style sirloin at Wegman's. A little rice with gochujang, a little broccoli, and some non-Korean veggie dumplings. Easy and good.
Chicken thighs with a pomegranate molasses glaze, smashed broccoli topped with 
Parmesan and rice.
Parmesan and rice.
East dinner - corned beef hash from leftovers along with a couple of eggs fried in BACON FAT!!!
Boatboy24
No longer a newbie, but still clueless.
Burger night. Ground up some chuck and short rib. A little overdone, but still juicy. American cheese (great melting), butter lettuce, heirloom tomato and a little mayo and ketchup (catsup).
Peach Upside-down Cake. Dessert for family dinner night tonight.
Boatboy24
No longer a newbie, but still clueless.
I mighta had too much to drink last night. I can't remember. 
Left over ham and scallops were the perfect effort after working in the yard all day. BUT THIS.... THIS!
Tomatoes are slow this year, but worth waiting for. How these simple ingredients can absolutely sing together never ceases to amaze me. I wait all year for this.
Don't know the name, but they are a deep red inside with almost purple skin.
Left over ham and scallops were the perfect effort after working in the yard all day. BUT THIS.... THIS!
Tomatoes are slow this year, but worth waiting for. How these simple ingredients can absolutely sing together never ceases to amaze me. I wait all year for this.
Don't know the name, but they are a deep red inside with almost purple skin.
Pizza night. Took a break from it for a few weeks, back in the saddle with 4 made. Pepperoni, cheese and marinara w/anchovies (GF not pictured).
No rain in the forecast for the next couple of days, so prepping some salmon for smoking tomorrow (rubbed and in fridge), a hunk of bottom round for dinner tomorrow (rubbed w/pastrami rub in fridge) and some ribs on the grill for tonight. Also watching Aaron Franklin's Masterclass on ribs so I can see what I'm doing wrong, lol (thanks Mike!).
About to wrap the ribs for a couple of hours...
About to wrap the ribs for a couple of hours...
I have not had good luck with wrapping ribs. I've tried it a couple pf times and they wind up super tender but tasting more like they were boiled than smoked. I do them at 225 - 250° for about 6 hours and let them rest about 15 minutes before digging in.
thats on my bucket list to go to Aaron Franklins BBQ - get in line at 4 am - join the block party
i follow his smoking style - 2 others i follow are How to BBQ right (Maclcom Reed) and Slap yo Daddy BBQ(Harry Soo)
and when i want to get into the science of smoking - Mad Scientist BBQ(Jeremy Yoder)
smoking is like making wine - it takes a while to perfect it -
i follow his smoking style - 2 others i follow are How to BBQ right (Maclcom Reed) and Slap yo Daddy BBQ(Harry Soo)
and when i want to get into the science of smoking - Mad Scientist BBQ(Jeremy Yoder)
smoking is like making wine - it takes a while to perfect it -
You can actually (if you time things right) preorder online now and just pick it up with little to no wait.
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