What's for Dinner?

[Skinsfan1311]

Shrimp kabobs going on the firepit.

I brought everything, even the pasta salad...he did the fire part.

View attachment 12801

Mine is the one with the shrooms.

Looks pretty damn good! I love cooking over an open fire. How was it?
I've found that everything cooks more evenly when you cook the veggies and protein on separate skewers. Shrimp cooks so fast.

 

[skinsmarydu]

Looks pretty damn good! I love cooking over an open fire. How was it?
I've found that everything cooks more evenly when you cook the veggies and protein on separate skewers. Shrimp cooks so fast.

Yeah, I had a bag of mediums, need to go large on the skewers.
It was great, I brought some Bacos over for the crunch in the pasta salad. He dug that idea. We figured out a few things and the next round will be better. Fall is the best time to cook outdoors (yeah, that's me), so I can only hope we come up with some great ideas.

 

[RedWolf]

I'm headed to Atlanta on Friday to go to my brother's house in Dunwoody. His best friend and my son are also coming down because we're going to the Skins game on Sunday. We are all a bunch of Foodies so I'm sure we'll be having some great food Friday through Sunday. I will try to remember to take some pictures and post stuff

 

[skinsmarydu]

Yeah, ATL is like a food mecca, kinda like NY. You can get whatever you want. Enjoy!

 

[RedWolf]

Yeah, ATL is like a food mecca, kinda like NY. You can get whatever you want. Enjoy!

Come to Miami! Uber food mecca!!! Maybe not NYC but damn close. The problem? CRAZY prices

 

[skinsmarydu]

Come to Miami! Uber food mecca!!! Maybe not NYC but damn close. The problem? CRAZY prices

Same here, and Dunwoody is one of those spots that might be particularly daunting to cheapies like me!

 

[RedWolf]

Wursts (Sausages)

I stumbled upon this article and it is on point. I love German wursts, especially Bratwurst. I lived in Germany for 3 or 4 years and experienced some of the best sausages I've ever had in my life. This is how I was taught to cook bratwurst by Germans. Don't get me wrong the French and Italians also have great sausages.

2 pilsners (you may need to add some water or more beer depending on how many you are cooking)
1 medium to large yellow onion cut in half and than sliced thinly
2 or 3 crushed garlic cloves
1 large bay leaf
Black peppercorns

Bring the poaching broth to a simmer and let all the flavors be extracted. Maybe 20 or 30 minutes. Put the wursts in and let them cook 10 or 15 minutes. Slow poached. Take them out to a medium heated grill and finish. Instead? You can also pan fry to get the casings cooked nicely. You need to turn a few times so they don't burn but get a nice caramelization on the outside.

You can put them in a nice potato roll if you like which is more of an American thing. I eat them without a roll and just some really good sharp mustard, Dijon is fine. If I do put mine in a potato roll? I am strictly a mustard and raw onion guy.

Fall is around the corner! 😍

For the Best Bratwurst, Make It the German Way

This two-step approach to cooking brats ensures the sausages don't split, stay juicy, and have a crisp, snappy skin. It's a German method that never fails.

www.simplyrecipes.com

 

[skinsmarydu]

^^^ That's super easy, and I can finish on my Foreman. Thanks!

 

[RedWolf]

Nobody cooking tonight?

 

[skinsmarydu]

Nobody cooking tonight?

Nope, got leftovers from the bar.

 

[Skinsfan1311]

Wursts (Sausages)

I stumbled upon this article and it is on point. I love German wursts, especially Bratwurst. I lived in Germany for 3 or 4 years and experienced some of the best sausages I've ever had in my life. This is how I was taught to cook bratwurst by Germans. Don't get me wrong the French and Italians also have great sausages.

2 pilsners (you may need to add some water or more beer depending on how many you are cooking)
1 medium to large yellow onion cut in half and than sliced thinly
2 or 3 crushed garlic cloves
1 large bay leaf
Black peppercorns

Bring the poaching broth to a simmer and let all the flavors be extracted. Maybe 20 or 30 minutes. Put the wursts in and let them cook 10 or 15 minutes. Slow poached. Take them out to a medium heated grill and finish. Instead? You can also pan fry to get the casings cooked nicely. You need to turn a few times so they don't burn but get a nice caramelization on the outside.

You can put them in a nice potato roll if you like which is more of an American thing. I eat them without a roll and just some really good sharp mustard, Dijon is fine. If I do put mine in a potato roll? I am strictly a mustard and raw onion guy.

Fall is around the corner! 😍

For the Best Bratwurst, Make It the German Way

This two-step approach to cooking brats ensures the sausages don't split, stay juicy, and have a crisp, snappy skin. It's a German method that never fails.

www.simplyrecipes.com

Sounds great!
I would tweak it a little.
4 pilsners.
2 for the broth, and 2 for the cook.

 

[RedWolf]

Sounds great!
I would tweak it a little.
4 pilsners.
2 for the broth, and 2 for the cook.

Lightweight! 🤣

 

[Ashburn Dave]

Beef ribs for dinner tonight. Smoked them yesterday and today they are holding in my hot hold oven at 150 F. Below is my timeline.

Yesterday
12pm fire and rub (Goldies topped with Montreal steak seasoning)
1pm smoke
5pm rotate 180 degrees
6pm spritz
7pm spritz
8pm wrap butcher paper with tallow (IT around 185 F)
11pm rest naked to lower IT from 206 F to 175 F

Today
12am wrap in foil and hold in oven for 18 hours at 150 F
6pm eat

Letting the ribs cool to IT 175 F

Nice bark.

18 hour hold at 150 F. IT holding around 147 F.

 

[Ashburn Dave]

Beef ribs plated with a side of the wife's mac-n-cheese and Texas toast. I'm not sure yet if the ribs were better with the 18 hours hold though. They were definitely juicier, but 18 hours might be too long since they are a lot smaller than a brisket.

 

[RedWolf]

Ashburn Dave looks great, enjoy!

 

[Chris]

I have started a thread that will be a better place for the most recent discussion than the ‘What’s for Dinner’ thread. Although to be fair, it’s not wholly unrelated. I will move those recent posts to this thread.

The Physical Health Thread

Beef ribs for dinner tonight. Smoked them yesterday and today they are holding in my hot hold oven at 150 F. Below is my timeline. Yesterday 12pm fire and rub (Goldies topped with Montreal steak seasoning) 1pm smoke 5pm rotate 180 degrees 6pm spritz 7pm spritz 8pm wrap butcher...

www.bgobsession.com

 

[Darrell Green Fan]

I have started a thread that will be a better place for the most recent discussion than the ‘What’s for Dinner’ thread. Although to be fair, it’s not wholly unrelated. I will move those recent posts to this thread.

The Physical Health Thread

Beef ribs for dinner tonight. Smoked them yesterday and today they are holding in my hot hold oven at 150 F. Below is my timeline. Yesterday 12pm fire and rub (Goldies topped with Montreal steak seasoning) 1pm smoke 5pm rotate 180 degrees 6pm spritz 7pm spritz 8pm wrap butcher...

www.bgobsession.com

Yes I was concerned I was going off topic too far, thanks for this.

 

[Darrell Green Fan]

Beef ribs plated with a side of the wife's mac-n-cheese and Texas toast. I'm not sure yet if the ribs were better with the 18 hours hold though. They were definitely juicier, but 18 hours might be too long since they are a lot smaller than a brisket.

View attachment 12845

Dear Lord son mix in a salad!

 

[skinsmarydu]

Because this is an extremely expensive weekend, I worked through some stuff that needed to get gone.

Cheesesteak and Bugles. 😂

 

[RedWolf]

Sushi