Dinner Plans? (4 Viewers)

[RowdyRawhide]

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

Just fresh cracked pepper and kosher salt. I don't usually oil Beef, I feel it has enough fat in it to accomplish what EVOO or whatever oil you use does. Just my opinion, and you know what they say about those.

I started grilling and smoking over lump charcoal instead of briquettes about ten years ago. It is easier to light burns hotter and longer with much less ash. It gets damn hot. I usually throw a little mesquite or cherry chunk in there too, for some flavor, but used some mulberry I cut down earlier this summer this time, had I wonderful subtle smoke flavor.

 

[detroitdad]

Thick cut chops for dinner tonight with a raspberry reduction

 

[Poker Zombie]

Thick(er) cut pork chops, stuffed with a peach-bread stuffing.

 

[detroitdad]

Turned out fantastic. Chops with a raspberry reduction and jalapeño slices. I don't think I could have done it any better.

As usual, props to @Poker Zombie for his help

 

[slisk250]

Ive got a 2 hour layover at MSP airport. Too bad itwasn't longer as I'd try to see @inca911

So I'm eating at Shoyu. Food was good but got a kick out of the server and that classic Minnesotan accent.

Me "Could I get some more wasabi?"
Her "you betcha!"
Me "man, the Vikings are taking a beating right now."
Her "Ooooohhh, we need a quarterback don't ya know!"

 

[detroitdad]

Ive got a 2 hour layover at MSP airport. Too bad itwasn't longer as I'd try to see @inca911

So I'm eating at Shoyu. Food was good but got a kick out of the server and that classic Minnesotan accent.

Me "Could I get some more wasabi?"
Her "you betcha!"
Me "man, the Vikings are taking a beating right now."
Her "Ooooohhh, we need a quarterback don't ya know!"

Turned out fantastic. Chops with a raspberry reduction and jalapeño slices. I don't think I could have done it any better.

As usual, props to @Poker Zombie for his help

Hey bud, if you like chops. In might have to make these for you next year. They turned out amazing

 

[slisk250]

N

Hey bud, if you like chops. In might have to make these for you next year. They turned out amazing

Next March will be epic poker and food for me. Dinner and cards at Chez Detroit, maybe the Armory, and Hitching Post. I can almost taste the grits at Flying Biscuit.

 

[detroitdad]

 

[Mrs Poker Zombie]

That looks healthy.

 

[detroitdad]

That looks healthy.

Date night. ....

 

[slisk250]

Home made French Onion soup with Gruyere starter

 

[detroitdad]

Home made French Onion soup with Gruyere starter
View attachment 56254

Is like that recipe sir. I love french onion soup

 

[slisk250]

...and the main course. Half eaten 1 kilo Blackened New Zealand ribeye. Sorry. Wifey and I couldn't wait and got into it without setting the table

 

[T_Chan]

I believe they calls it "surf & turf"

 

[slisk250]

Is like that recipe sir. I love french onion soup

Here you are. I used red wine and bouillon. Obviously no Vidalia onions but what can you do. I change every recipe I come across.

http://www.epicurious.com/recipes-menus/how-to-make-best-french-onion-soup-recipe-article

 

[T_Chan]

Bookmarked, my wife loves French onion soup. Yours looks very yummy.

 

[slisk250]

Bookmarked, my wife loves French onion soup. Yours looks very yummy.

You can also cheat and use a mix that I have run out of...Cugino's Baked Burgundy French Onion soup mix.

 

[T_Chan]

A dish called Honey Moon fried rice, it's supposed to be half white sauce half red, but my bowl wasn't big enough to fit both sauces on it

Well here's what it's supposed to be

 

[slisk250]

A dish called Honey Moon fried rice, it's supposed to be half white sauce half red, but my bowl wasn't big enough to fit both sauces on it

View attachment 56486 View attachment 56485

Well here's what it's supposed to be
View attachment 56484

Never heard of that before. Looks like something I'd like to cook.

 

[Poker Zombie]

Thanks to a recent conversation with @detroitdad , I've had pork chops on the brain. Tonight, thick cut and stuffed with seasoned apples (cinnamon, sugar, nutmeg, allspice, and salt) on a bed of saffron rice (real saffron, not the junk mixed with rice in a bag) and a spiced-apple sauce. Side of roasted garlic asparagus. Paired with (not pictured) a glass (ok, a whole bottle ) of Pinot Gris.

 

[detroitdad]

My boys dinner request for his birthday dinner a couple of days ago. Chili chicken salad. As easy as it gets

Tonight I'm slow cooking a turkey breast on the grill

 

[detroitdad]

30 minutes in. Looking good

 

[detroitdad]

60 minutes in

 

[detroitdad]

90 minutes in. Looking fantastic

 

[WoodburyPoker]

Wife is making the blackened salmon from Blue Apron tonight. Ha!

 

[detroitdad]

The Turkey turned out fantastic. Not only was it the best Turkey we ever made. It was the best damn turkey I have ever eaten. I would be proud to cook this for my mentor @Poker Zombie

Colleen brined it for 24 hours (salt, thyme, some other shit). She doesn't really measure anything or follow any recipes. I couldn't tell you what is in it.

I handled the cooking of the bird. Maintained about a 400 degree charcoal grill over indirect heat. It took about 2.2 hours. I brought the breast meat up to 163 degrees. Let it rested for 20 minutes while I cooked the zukes and then dug in. It was moist and flavorful. Colleen and my parents said it was the best turkey they have ever eaten.

 

[Poker Zombie]

The Turkey turned out fantastic. Not only was it the best Turkey we ever made. It was the best damn turkey I have ever eaten. I would be proud to cook this for my mentor @Poker Zombie

Colleen brined it for 24 hours (salt, thyme, some other shit). She doesn't really measure anything or follow any recipes. I couldn't tell you what is in it.

I handled the cooking of the bird. Maintained about a 400 degree charcoal grill over indirect heat. It took about 2.2 hours. I brought the breast meat up to 163 degrees. Let it rested for 20 minutes while I cooked the zukes and then dug in. It was moist and flavorful. Colleen and my parents said it was the best turkey they have ever eaten.

Now you know why this is how I cook my Thanksgiving turkeys this way. Takes longer than a deep-fry, but the flavor and moisture level is undeniably awesome. I sometimes fear the art of slow-roasting (something other than pork) with wood and coal fire is getting lost to less tasty faster methods.

This is making me salivate.

 

[detroitdad]

Now you know why this is how I cook my Thanksgiving turkeys this way. Takes longer than a deep-fry, but the flavor and moisture level is undeniably awesome. I sometimes fear the art of slow-roasting (something other than pork) with wood and coal fire is getting lost to less tasty faster methods.

This is making me salivate.

Only one negative about slow roasting. I was buzzed before dinner was done lol....

 

[Poker Zombie]

Only one negative about slow roasting. I was buzzed before dinner was done lol....

How is that a negative? :

 

[detroitdad]

Brisket and fried egg sammy