Dinner Plans? (3 Viewers)

[David O]

In Arlington, Texas tonight and thought I would pay a visit to Babes Chicken Dinner House. Great chicken served family style in a great atmosphere. Well they give you plenty or should I say way too much food if you are eating solo. This is what they brought out for one person!

 

[detroitdad]

In Arlington, Texas tonight and thought I would pay a visit to Babes Chicken Dinner House. Great chicken served family style in a great atmosphere. Well they give you plenty or should I say way too much food if you are eating solo. This is what they brought out for one person!
View attachment 57406

I really miss my grandma's fried chicken. Fried it in lard. Served it over butter bean soup. Yes, she's from the south

 

[T_Chan]

Drool... briket.

 

[detroitdad]

 

[detroitdad]

 

[ChaosRock]

Glad she's feeling better Bill... I hope the almost life-long pain goes away after she's fully recovered from her surgery...

 

[detroitdad]

Glad she's feeling better Bill... I hope the almost life-long pain goes away after she's fully recovered from her surgery...

Thank you sir

 

[detroitdad]

 

[Mr Tree]

Making gumboooooooo

Mire poix

Bay leaves, thyme and garlic

Diced tomatoes in shrimp stock

Okra and parsley

Roux

 

[Mr Tree]

Smells like gumbo.

Shrimp and sausage about to go in.

 

[Mr Tree]

Finished product

 

[tommythecat]

Ribeyes on the grill tonight...

 

[detroitdad]

Pre poker dinner

 

[Poker Zombie]

Pre poker dinner

Steak looks perfect - that salad needs a lifeboat or it's gonna drown!

 

[detroitdad]

Nice 60 degree day in Michigan. Time to break out the grill

 

[detroitdad]

Nice 60 degree day in Michigan. Time to break out the grill

The key to juicy, moist, delicious chicken is to pull it off the grill at 157 degrees and let it rest for 10 minutes

 

[Poker Zombie]

The key to juicy, moist, delicious chicken is to pull it off the grill at 157 degrees and let it rest for 10 minutes

I agree fully. I pull mine at 155 and let it rest. Salmonella dies in 10 minutes at 140ºf or at 1 minute at 158º. Since the internal temp will actually go up a degree or 2 during resting as heat from the surface of the bird continues to transfer to the cooler inside, you are easily in the safe range.

The USDA recommends 165º, because...

1. people might use uncalibrated thermometers
2. they might not hit the center and most dense area of the bird
3. they might pull it off the grill and eat it without resting giving it the time to kill the bacterium

Basically, you should always cook your chicken to 165 if you're stupid. If you know what you are doing, your chicken will be awesome, and your breast meat will never be "dry".

 

[slisk250]

I agree fully. I pull mine at 155 and let it rest. Salmonella dies in 10 minutes at 140ºf or at 1 minute at 158º. Since the internal temp will actually go up a degree or 2 during resting as heat from the surface of the bird continues to transfer to the cooler inside, you are easily in the safe range.

The USDA recommends 165º, because...

1. people might use uncalibrated thermometers
2. they might not hit the center and most dense area of the bird
3. they might pull it off the grill and eat it without resting giving it the time to kill the bacterium

Basically, you should always cook your chicken to 165 if you're stupid. If you know what you are doing, your chicken will be awesome, and your breast meat will never be "dry".

I like that advice...but I have found that one of the best ways to handle this is at the beginning of the recipe. Start with pork

 

[Poker Zombie]

I like that advice...but I have found that one of the best ways to handle this is at the beginning of the recipe. Start with pork

...says the guy stuck in a country where possession of a porkchop is a capital offence.

 

[Mr Tree]

Scored reservations at the uber hot Staplehouse for date night with Mrs Tree

Poached fingerling sweet potatoes

Pea shoot tortellini

Chicken liver apple tart

Beef sauages with burnt garlic crisps and bean ragout.

Crispy duck breast with wilted bok choy and maitake mushrooms.

 

[Poker Zombie]

I see they are open for lunch on Sundays.

Anyone want to guess where you can find Mrs Zombie and I after the Shootout?

 

[Mr Tree]

I see they are open for lunch on Sundays.

Anyone want to guess where you can find Mrs Zombie and I after the Shootout?

They open the book about a month out on an announced date each month. You have to be online and waiting for it to open or it books out within minutes.

 

[BukNaked36]

Chicken liver apple tart

View attachment 63959

This one is kind of freaking me out. Was it good?

 

[Poker Zombie]

They open the book about a month out on an announced date each month. You have to be online and waiting for it to open or it books out within minutes.

This seems to be a thing in Atlanta restaurants. #Gunshow

I'll be scoping it out (website is well updated and informative). If anyone else is up for a pricey lunch before the long trip back to wherever, drop me a line and I'll try for the appropriate number of reservations.

 

[Mr Tree]

This one is kind of freaking me out. Was it good?

Yes! It was basically chicken liver formed into a pie with apple crisp and some kind of acidic/tart sauce.

 

[slisk250]

Magnet de Canard with some sweet potato side that was damn tasty

...and some great French wine.

Mi-cuit a Chocolat blanc with some Praline sauce.

 

[Poker Zombie]

Firefighting families getting together at the firehouse equals double pork butt Sunday.

 

[Payback]

Celebrating my Mom's birthday today. 2" thick cowboy cut bone in ribeyes. Each one is around 2.5 lbs.

 

[Leonard]

Bacon-wrapped jalapeno poppers (aka atomic buffalo turds) and smoked prime rib. Because I haven't cooked or eaten enough this Thanksgiving weekend:

 

[inca911]

Grilled Korean bulgolgi (~6 hour marinated flank steak, bias cut) with baked potato, for tonight's game.