What's for Dinner?

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ceeaton

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Wifey at class, oldest daughter at work, middle son at work, hot dog queen the only other one to make dinner for tonight (though she took the bait and I made her french toast, didn't have to fire up the grill for two hot dogs, lol). Got me a pound of shrimps, had some garlic, olive oil, pepper flakes, kale, shallot and fettuccine (oh, and a glob of parmesan cheese). Time for a little shrimp scampi w/kale. Reserved some for the GF son and whipped up some pasta for his late dinner. Have enough for at least 3 lunches left.

Hardest part of going back to work full time is making sure I have something to eat for lunch. Used to bail out around 10 or 11 am and come home and make something on the grill. Can't make it till 3 pm or so, would waste away I'm so thin (another LOL).

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geek

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Looks good, Varis! However, I am surprised you are cooking those nice, thick steaks on indirect (I think). I would have hit them on highest possible heat, G. Gordon Liddy-style, for ~3:30 to 4:00 per side.
Lately I've been doing a reverse searing and once they hit to ~120F internal I then move them to direct flames for a short time.
 

cmason1957

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So this was smoked today. Two pork butts at 225 to 202. I had planned 205, but pulled early from the smoker sure to other cooking needing to happen. These are for Friday Night supper, wife and I are taking all four of our kids plus spouses, plus five grandkids to a VRBO near Branson area for the weekend. First annual family get together.
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Boatboy24

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Got an email from Weber with a Mojo Chicken recipe last week. Pretty good. I enjoyed it, but will tweak a bit next time.

Here's the recipe:


Got 4 thighs on a bit before the boneless, skinless breasts.

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This little guy was by far the runt of the litter. Put him over the coals to crisp the underside, then removed to be a snack for the chef and the kids.

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Chicken all done and grill closed up.

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Plated up with some rice, black beans and mango salsa.

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sour_grapes

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The lamb man is back! Some rib chops marinated in fresh marjoram, garlic, and EVOO; grilled eggplant slices (brined, then slathered with garlic and Italian seasonings); portobella and shiitake mushrooms sauteed on the grilltop with fresh (homegrown) spring onions and their greens, with a reduction sauce based on sherry-like oxidized Chateaneuf-d-Pape and soy sauce; grilled asparagus (Parm and balsamic); grilled artichokes and lemon/butter/garlic dipping sauce; macaroni elbows dressed with store-bought basil pesto.

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Boatboy24

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Yooper🍷

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Jim, equal amount of kosher salt garlic powder and pepper. Rub, wrap in cling wrap and overnight in fridge. In morning let it warm up close to room temp usually 2 hours then I have one of those stand up smoking rib racks I put in fat side up an lay som bacon on the fat. - smoker 275 till 160degrees take bacon off and let it go till 180 degrees. Let rest covered for 20 min and enjoy. I would rather do a Chuck than a brisket. Has more beefy flavor. Make some good mushroom gravy and potatoes.
 

heatherd

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Jim, equal amount of kosher salt garlic powder and pepper. Rub, wrap in cling wrap and overnight in fridge. In morning let it warm up close to room temp usually 2 hours then I have one of those stand up smoking rib racks I put in fat side up an lay som bacon on the fat. - smoker 275 till 160degrees take bacon off and let it go till 180 degrees. Let rest covered for 20 min and enjoy. I would rather do a Chuck than a brisket. Has more beefy flavor. Make some good mushroom gravy and potatoes.
Looks delish! I'm going to copy your recipe - how many pounds of roast did you do?
 

sour_grapes

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This was from the other day (as we were traveling back home yesterday). Slow-grilled spatchcocked duck (with faux applewood seasoning). Served with a salad of arugula and home-grown lettuces; 'bella and shiitake 'shrooms sauteed on the grill with home-grown spring onion greens, and with a reduction sauce of that infamous sherry-like C-d-P; visualize whorled peas with mint and cream; grilled asparagus with parm and lemon juice; corn-off-the-cob with harissa and coriander; and grilled yellow squash with herbs. All of this was washed down with a Gruener Veltliner and a Gewurztraminer from the quintessential Finger Lakes vintner. (We were in the Finger Lakes region.)

Also, we needed to make something nourishing that my M-I-L could eat after suffering a tooth extraction, so we settled on custard. But it was in the 90s, so I cooked it on the gasser. Cannot say I have ever made grilled custard before!


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