What's for Dinner?

[Skinsfan1311]

Grilled some wings for dinner....

 

[Skinsfan1311]

It was a little breezy, so I fired up the griddle instead of a grill....

 

[RedWolf]

Local MD boy, Glen Burnie

 

[Skinsfan1311]

Local MD boy, Glen Burnie

That's 5 minutes from us....might have to check 'em out one day...

 

[Ashburn Dave]

Here is a home made teriyaki sauce I like.

 

[Mark The Homer]

Finally got some decent weather and some calm winds so smoked some St Louis on the offset yesterday, Memorial Day. Used cherry wood. The rub was a homemade Rendezvous restaurant copycat rub - no sugar! The ribs came out perfect. God Bless America.

oops, meant to put this in the BBQ thread.

 

[Darrell Green Fan]

Made the mistake of signing up for Home Chef to avoid the work and cut down on carryout. I won't go into the details but I'll just say I cancelled immediately once I saw the actual prices. I called to cancel but was told the first order, items selected as a default, was already in process. It was only $39 for some reason, the items I selected to replace them totalled $115. She gave me a $20 credit so I couldn't complain about $4/meal.

4 were made with a chicken breast, the 5th was a veggie dish with zucchini, palenta, and sauce. Tried one of the chicken dishes and it was OK to good, I cleaned my entire plate. Next we tried the veggie dinner and it was only OK with a similar taste and feel. I had to wait a few days to try the other chicken dishes. Now I don't even want to eat the final meal.

It reminded me of dining hall food in college. The first few weeks it's actually pretty good, then it all tastes the same. I have no idea how people eat this food 5 times a week.

 

[Mark The Homer]

This was last night's dinner. Ever watch that movie "Chef?" He teaches one how to choose dinner. You don't decide what you want and then go shopping. Instead, you go shopping and then decide what you want - based on what looks best.

So yeah, I saw this steak behind the glass at HT and had to make it mine. Look at that spinalis. There was only one that looked like this, it was nice and thick. I'd say one and a half inches. Nice marbling.

Here's the other side:

I'll just split this with my wife.

So I got my SnS kettle fired up and cooked this low and slow indirect, no wood, just lump. I flipped it at 80 F. I pulled it at 115 F.

Then I brought it into the kitchen and heated a cast iron pan to around 400 F. Put a little avocado oil in the pan, then seared it . 30 secs. Flip. And so on for 3 mins total sear time.

By that time it had reached just over 130 F IT. So I let it rest on the board for five minutes.

Here's after I separated the spinalis from the rest of the steak

Then sliced into it. I shared the spinalis and other muscles with my wife.

She liked it. Happy wife, happy life.

Oh yeah, and we had home made cole slaw too.

 

[Boone]

Made a seafood pasta salad tonight I saw a recipe for on the ‘Serious Eats’ website…

Italian Seafood-Salad Pasta Salad With Vietnamese Noodles Recipe

Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure...

www.seriouseats.com

The only variations from the recipe were that I added scallops to the crabmeat/shrimp/squid the recipe calls for, and I also chopped up 2 fresh tomatoes as an addition, and for the peppers I diced up two Serrano peppers and 3-4 Calabrian peppers (jarred) for a little heat. Served chilled as recommended and it was super refreshing, would be a really great summer item. Next time I will double up the salt and black pepper, as I used them sparingly this first time. I’d also be tempted to add fresh Parmesan which I think would really put it over the top. And I boiled the seafood as the recipe called for but I think it would be better with grilled seafood with a little char on it.

Pretty tasty and will probably be even better tomorrow…

 

[Boone]

Damn Mark - that is about as perfect looking a steak as I have ever seen. Nice!

 

[Mark The Homer]

I'm equally impressed with the creations you keep coming up with, Boone. Very nice!

 

[Ashburn Dave]

Another boring day of watching the smoker

I'm two hours into some beef ribs for dinner.

 

[HOF44]

My wife has proclaimed my beef ribs her favorite thing I cook.

 

[Ashburn Dave]

My favorite is either beef ribs or burnt ends.

 

[Ashburn Dave]

Not the best beef ribs due to too much fat but my dog approved of them.

 

[Mark The Homer]

Here are some tex mex tacos Non-FB Anne made earlier in the week. We do a really good job on tex mex tacos. DLSF once wrote on FB: "Our tacos are the best tacos." She was probably in HS back then. And they've only gotten better.

The "we" and "our" above is actually "my wife" because she basically does the entire cook. I'm afraid to mess with it because I might screw something up. She uses half ground beef and half refried beans. I used to think putting beans in the meat was a stupid idea, but I was dead wrong. Also, the shells are your simple standard El paso grocery store shells, right? "We" ignore the instructions on the box. "We" bake them for thirteen minutes at 350 F in a pan or a cookie sheet. But for some reason, these came out really nice. They were so light and crispy and crunchy. Really a great dinner.

No, these are certainly not as good as Birria tacos, but these are tex mex, not mex. Birria tacos is a whole different thing. Birria is my cook.

 

[Chris]

Insert obligatory derogatory Commanders logo comment here. 😉

 

[HOF44]

Attempting fajitas today and a Secreto steak with chimichurri tomorrow.

 

[HOF44]

Wife said they were better than the Mexican place. Only thing missing was the sizzle. View attachment IMG_0358.jpeg

 

[Mark The Homer]

Insert obligatory derogatory Commanders logo comment here. 😉