What's for Dinner?

RedWolf said:
All I got is steamed shrimp tonight tossed with a shit ton of Old Bay. Cocktail sauce on the side. 21/25 @ $6.38 a pound. 😀
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I do that all the time. Just straight up, bad ass shrimp. I like mine cold, tho...I can whip up a sauce that'll make you sing.
 
skinsmarydu said:
I do that all the time. Just straight up, bad ass shrimp. I like mine cold, tho...I can whip up a sauce that'll make you sing.
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Mine are cooling down right now. I'm traditional with the cocktail sauce
 
I'll see your tomato soup and raise to Beefaroni! Of course I added minced garlic, med-blend Italian, pepper, and Romano. I usually like deluxe white American better, had to settle for yellow...but I buttered with Land O Lakes garlic spread stuff and cheap was great!
 
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I just saw a recipe that looked really good... Grilled cheese with caramelized french onions and gouda
 
I didn't know where to put this so I'm going to put it here. This guy is really good, really simple ane down to earth. I think he lives in Canada but he's Italian. This is exactly how I feel... "I am an influencer so I should get free food". Go fuck yourself





 
^^^ You in charge of the back of the house, me in the front...we could be wildly successful!!! :cheer2:
 
RedWolf said:
All I got is steamed shrimp tonight tossed with a shit ton of Old Bay. Cocktail sauce on the side. 21/25 @ $6.38 a pound. 😀
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Sounds good. I quit steaming shrimp years ago and boil it instead. It's an idiot-proof method for yours truly. I add the shrimp to boiling water, stir for 2 minutes, drain and shock in ice-water. It turns out perfectly, every time. I've seen people steam shrimp for waaaaaay to long and completely ruin it. I went to a party at the in-laws and watched my brother-in-law leave shrimp steaming for 20 minutes! It was killing me not to say anything but I held my tongue, (as Mrs. Skinsfan gently reminded me on the ride over to not make any remarks, or suggestions, about the food), so I stuck to the chips and store-bought snacks on that occasion :cool:
 
Ashburn Dave said:
Cooking over fire is not easy getting all sides to 135 F At the same time but steaks definitely taste better over real fire.

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OK, long story...my stepsister was engaged to a cattle farmer when I was in HS, so we always had a side of beef in every variation in our freezer in the basement. Mom discovered propane. I used to complain (because we went to some steakhouse every Sunday after church) that it just wasn't the same. She yelled at me, "One of these days, you're gonna wish you could have steak!" Damn it, she was right...there were years I couldn't afford one unless it came outta wherever I was working.
Over my time on this planet, I've learned things. (I love NCIS: New Orleans, cool music, and that's the slogan.)

When you get it right, stick with the plan...and those look awesome!
 
skinsmarydu said:
OK, long story...my stepsister was engaged to a cattle farmer when I was in HS, so we always had a side of beef in every variation in our freezer in the basement. Mom discovered propane. I used to complain (because we went to some steakhouse every Sunday after church) that it just wasn't the same. She yelled at me, "One of these days, you're gonna wish you could have steak!" Damn it, she was right...there were years I couldn't afford one unless it came outta wherever I was working.
Over my time on this planet, I've learned things. (I love NCIS: New Orleans, cool music, and that's the slogan.)

When you get it right, stick with the plan...and those look awesome!
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The only steak I had growing up was the occasional trip to Sizzler Steakhouse in Fairfax after church.

Propane is convenient but wood rules and it's not even close.
 
Myrtle trip is winding down so not too many more of these, unfortunately.

A big shout out to Skinsfan1311 for recommending Dead Dog Saloon in Murrells Inlet too. There are a bunch of great restaurants right next door so all our 19th holes were over there.

Dead Dod Saloon's brisket tacos and crab dip after shooting an 85 at Indigo Creek. Great day!

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Ashburn Dave said:
Myrtle trip is winding down so not too many more of these, unfortunately.

A big shout out to Skinsfan1311 for recommending Dead Dog Saloon in Murrells Inlet too. There are a bunch of great restaurants right next door so all our 19th holes were over there.

Dead Dod Saloon's brisket tacos and crab dip after shooting an 85 at Indigo Creek. Great day!

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85, brisket tacos & crab dip?
You are winning at life!
 
I wish I could find pictures of the traditional Argentine churrasco that I went to. Long pits of earth, burning wood inside, covered with triangular wooden posts which have secured large cuts of meat, lamb, whole chickens, pork and very slowly roasted. 100+ feet long

Grill heaven...
 
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RedWolf said:
I wish I could find pictures of the traditional Argentine churrasco that I went to. Long pits of earth, burning wood inside, covered with triangular wooden posts which have secured large cuts of meat, lamb, whole chickens, pork and very slowly roasted. 100+ feet long

Grill heaven...
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That sounds similar to the in ground bbq pits they used to smoke pork on in NC.
 
We're doing lamb kabobs on the firepit tonight... I have no idea what he's doing with the marinade/rub/whatever...he just asked me to grab the peppers and onion (baby bellas are mine, and anything but "baby")... I grabbed them too :victorious:).

Any tips would help, I don't think he grills a whole lotta lamb on the regular?
 
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