Dinner Plans? (7 Viewers)

[AllinBallin]

Boston Butt smoking for tonight's .25/.50 NL game!

 

[detroitdad]

 

[detroitdad]

Grilled Jalapeno/Cheddar Chicken burgers with guacamole and baked sweet potato chips.

Recipe is posted here http://www.pokerchipforum.com/threads/the-recipe-thread.13348/#post-220543

 

[detroitdad]

Colleen and I went to dinner last night. We shared an appetizer and a club sandwich for dinner.

She was drinking Stella. I had a couple of Train Hopper IPA's

While at dinner I sent out a quick text to a handful of players. Before dinner was over I had 7 confirmed and two probables for a 1/1 game that I'm going to host in a month

 

[acl1904]

 

[k9dr]

Passing on my BBQ secrets to my grandson on his first birthday.

 

[detroitdad]

Passing on my BBQ secrets to my grandson on his first birthday.

View attachment 49043

Excellent.

 

[acl1904]

 

[detroitdad]

Just can't beat a home cooked burger

 

[k9dr]

Getting ready for the SSSS - steak, shrimp, shrooms, and Shiva IPA

 

[k9dr]

Ribeye & shrooms

 

[atomiktoaster]

Warm rare, with a Macallan 12 for dessert.

 

[eXtremum]

View attachment 48480

Sprinkle some paprika on that garlic bread - you'll thank me, later.

 

[acl1904]

Sprinkle some paprika on that garlic bread - you'll thank me, later.

Yep, it was used on the seasoning for them ribs.

 

[slisk250]

At Miyoko for dinner last night in San Fran. Hamachi toro, uni, ama ebi,

 

[slisk250]

...and then Garlic Roasted Dungeoness Crab at Fog Harbour Fish House at Pier 39. Pretty damn tasty.

 

[detroitdad]

...and then Garlic Roasted Dungeoness Crab at Fog Harbour Fish House at Pier 39. Pretty damn tasty.
View attachment 52242

I've only had that once. I loved it

 

[detroitdad]

Sword fish steak with a peppery corn salsa served over long grain rice

 

[mike32]

Baja Sriracha grilled pork chops with olive oil grilled potatoes, carrots and onions. It was well received by 3 hungry boys and my wife.

 

[David O]

Celebrating our 31st Anniversary. Me and Mrs O. at Flemings Prime.
We split a wedge to start with.

Main course to come!

 

[David O]

And the main. Mrs O went with a filet.

I went with the bone in Ribeye. We could have gone with splitting that as well.

 

[Mr Tree]

At Miyoko for dinner last night in San Fran. Hamachi toro, uni, ama ebi,
View attachment 52241

The hamachi toro looks unbelievable.

 

[detroitdad]

Slow cooked Bourbon BBQ chicken with charred romaine.

 

[Poker Zombie]

Because @BGinGA suggested lobster rolls for the Zombie Feeding Frenzy warm-up to the SSSS, I had to fly up to the northeast coast to try one.

 

[Poker Zombie]

Since my last post reminded me of poker, I thought I should post a pick of a typical Zombie pre-game spread.

After break most of this is demolished, and then the desserts cover the counter-top.

 

[detroitdad]

Slow cooked Bourbon BBQ chicken with charred romaine.

This was the best fucking grilled chicken breast that I have ever made/eaten. It turned out spectacular. Here is what I did if anyone cares/interested.

I found some of the fattest bone in chicken breasts that I could find. I didn't remove the skin. I just loosened it from the breast. I placed them in a zip lock baggie and marinated them in Italian dressing for 4-6 hours.

I fired up the grill creating a hot zone and a cool zone. I seared the chicken breasts for 5 minutes on each side directly over the coals before moving them to the cool zone. After I placed them in the indirect heat zone I added a couple of maple wood blocks to the coals and added a fair amount of kosher salt to the top of the breasts.
I closed the lid and cooked for 30 minutes. I then lightly covered them in some delicious spicy bourbon honey BBQ sauce that I made. Every 20-30 minutes I would add some more BBQ sauce. The breasts took about 2 hours to reach a 163 temp. Once they reached this temp I removed them from the grill, covered in foil, and let them rest for another 20 minutes. While they were resting I cooked the potatoes and beans.

We ate the pictured charred Romaine for an appetizer.

@Poker Zombie , these were pretty damn good. Knowing the chef that you are. Any suggestions for next time?

Bill

 

[Poker Zombie]

I'm not a fan of most Italian salad dressings - full of low quality soybean oil bringing no flavor whatsoever to the party.

What I frequently whip up at the firehouse is Boneless because 1 guy, nicknamed Silverspoon, won't eat anything with a bone - don't ask. Marinated in lemon juice, garlic, lemon zest, oregano, pepper, and olive oil. I've also whipped it up at home using bone-in, and it was much, much better.

 

[detroitdad]

Marinated in lemon juice, garlic, lemon zest, oregano, pepper, and olive oil. I've also whipped it up at home using bone-in, and it was much, much better.

thank you.

 

[RowdyRawhide]

Dillon's (Kroger) had Bone in Ribeyes on sale for $6.99/lb so I bought 5 for the us and the in laws and grilled them up with some grilled cabbage and baked potatoes for supper last night. They got demolished before I could snap some finished photos, but here is one action shot. These were huge! thats a 22 inch weber the y are cooking on, they all averaged about 1.4 lbs. These were choice and were actually marbled better than the select, and also had less fat overall. Simple fresh ground pepper and coarse kosher salt. These were fantastic!

 

[detroitdad]

Dillon's (Kroger) had Bone in Ribeyes on sale for $6.99/lb so I bought 5 for the us and the in laws and grilled them up with some grilled cabbage and baked potatoes for supper last night. They got demolished before I could snap some finished photos, but here is one action shot. These were huge! thats a 22 inch weber the y are cooking on, they all averaged about 1.4 lbs. These were choice and were actually marbled better than the select, and also had less fat overall. Simple fresh ground pepper and coarse kosher salt. These were fantastic!
View attachment 54978

What seasoning? I usually apply just a touch of oil, healthy dose of Kosher salt and call it a day.

Looks like a solid sear/grill marks. Damn I'm hungry