Dinner Plans? (2 Viewers)

[detroitdad]

some pre grilling before poker night. Dry run on the chicken and finish it off with a little BBQ sauce.

 

[slisk250]

some pre grilling before poker night. Dry run on the chicken and finish it off with a little BBQ sauce.

You are getting lazy. No time to make the blueberry sauce?

 

[detroitdad]

No time to make the blueberry sauce?

The grilling for a few friends was a last minute plan. Didn't have time. The last few sauces I have made were a spicy Bourbon BBQ sauce that is even better.

 

[slisk250]

The grilling for a few friends was a last minute plan. Didn't have time. The last few sauces I have made were a spicy Bourbon BBQ sauce that is even better.

Recipe?

 

[detroitdad]

Recipe?

"This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend."
Ingredients

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup

• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

1. 
   I used a full cup of bourbon. By the cheapest you can find. I used 10 mile I think. I also double the hot sauce and add a touch of Cajun seasoning to it. I do not run my through a strainer.

 

[Strike1st]

Pierogi Day at the Polish Federated House in Lansing!

 

[k9dr]

Ribeye medium rare, baked potato, and Caesar salad.

 

[slisk250]

side note: I need a metabolism like @k9dr and @detroitdad

If I ate anything near what you guys did I'd be 300 pounds!

 

[detroitdad]

Brinner

Spicy Sausage gravy, scrambled eggs and biscuits.

 

[Poker Zombie]

In the firehouse, we call that "Country Nasty". It's also why my triglyceride numbers are over 600 (normal < 150).

 

[detroitdad]

In the firehouse, we call that "Country Nasty". It's also why my triglyceride numbers are over 600 (normal < 150).

Its good, but its not as good as my late grandfather used to make in the south.

He made a bacon/tomato gravy that was out of this world.

 

[Poker Zombie]

I didn't photograph the whole meal, but I did record one of the fixings trays from our Cinco de Mayo feast.

 

[jja412]

Prepping some turkey breast for the smoker.

 

[k9dr]

BBQ chicken & grilled veggies

 

[jja412]

Those veggie kabobs look great.

 

[detroitdad]

Steak, charred Romaine, lobster cake

 

[jemfernandez]

Dining out tonight. Japanese.
Beef on rice and some teppanyaki

 

[detroitdad]

Going to grill cabbage wedges. Charred cabbage sounds good. We'll see

 

[Señor Tony]

Smoked a 5.5 kg slab of local free range brisket for my poker group last weekend. It only just fit on my Weber kettle BBQ!

- Generously rubbed with black pepper, salt, cayenne and garlic.
- Onto a pre-heated BBQ with some hickory chunks along with a little apple wood.
- Smoked for 12 hours at around 110°C to 115°C.
- Spray every hours or so with half mix of apple juice, apple cider vinegar and some Captain Morgans spiced rum
- Double foil once internal temperature reaches 74°C
- Once internal temperature 91°C reached I pulled from the BBQ and separated the flat and the point. Tested both for tenderness using probe test.
- Put the flat in butcher paper and wrapped in towels for a two hour rest in a warmed esky.
- Chopped the point into bite sized chunks, tossed in spicy homemade BBQ sauce and gave them an hour or so more on the BBQ to make burnt ends.

Sliced the flat across the grain (although it didn't really need to be as it was very tender). Served with slaw and white buns. Flat was moist, tender and passed the pull test. I would have liked to describe the flat as juicy but it wasn't. Still room for improvement but the texture and flavour was out of this world.

Burnt ends were a hit as always. More pictures of the finished products next time. I always forget to take photos once people start arriving.

 

[detroitdad]

 

[Strike1st]

I've got 3 heads of cabbage sitting here...thanks @detroitdad

 

[detroitdad]

Tuna Steaks. Cooked damn near perfectly.

WED. broke out the grill for chicken and strip steaks

 

[k9dr]

BBQ ribs & grilled corn

 

[detroitdad]

Pork roast with a garlic thyme paste.

Turned out fantastic

 

[Josh]

Pork shoulder time.

 

[Leonard]

Not the best of pictures, but homemade Pastrami on my Big Green Egg:


The first time I've made it, likely not the last.
L

 

[Mr Tree]

Hot chicken in Nashville on the way to Club Courage. On the sage advice of @Poker Zombie giving Big Shake's a try.

 

[Poker Zombie]

Just RUB IT IN, why don't you!

 

[Mr Tree]

Just RUB IT IN, why don't you!

Hey you were invited!

 

[Poker Zombie]

Hey you were invited!

I was waiting for the invite via dumpster fire that I was promised...