What's for Dinner?

[ceeaton]

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).

 

[sour_grapes]

View attachment 75404 View attachment 75405

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.

 

[Boatboy24]

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.

Perhaps he was improvising a reverse sear...

 

[Kraffty]

heading over to Havasu for a few days. Baked a chicken to make some clean out the fridge tacos. Leftover rice, tomatoes, red and green onions, chimichurri sauce, flour tortillas. Now off to eat junk food for a while.....

 

[geek]

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.

 

[bstnh1]

This is on the 17" Blackstone. Kinda wishing I had gone with the 22"

 

[cmason1957]

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.

 

[Boatboy24]

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:

Cuban Mojo Chicken Legs | Poultry Recipes | Weber Grills

Check out this delicious recipe for Cuban Mojo Chicken Legs from Weber—the world's number one authority in grilling.

www.weber.com

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



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.



Chicken all done and grill closed up.



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

 

[sour_grapes]

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.

 

[GreginND]

Korean BBQ Bulgogi made with seitan (washed flour protein). Yum!

 

[GreginND]

Summer calls for salads . . .

 

[GreginND]

This walnut based pate is my favorite plant-based pate.

 

[Yooper🍷]

Just pulled everything off the smoker. Chuck roast, package of bacon and pork butt that I need to pull. It’s resting now. Everything tastes great.

 

[Boatboy24]

Just pulled everything off the smoker. Chuck roast, package of bacon and pork butt that I need to pull. It’s resting now. Everything tastes great. View attachment 75463 View attachment 75463 View attachment 75464 View attachment 75465

It all looks delicious, but my fave is that chuck - did you do it like a brisket?

 

[toadie]

I subbed Greg, that was a good video.

 

[Yooper🍷]

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.

 

[geek]

 

[heatherd]

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?

 

[bstnh1]

Shrimp Scampi over linguini ....... missing from photo - garden salad and a bottle of Wally World Oakleaf Chardonnay.

 

[sour_grapes]

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!