What's for Dinner?

Goaldeje- Could you do Boone's recipe in your smoker? I'm trying to educate myself on the versatility of smokers. I watched a Good Eats episode today with Alton Brown showing off his smoked ribs and shoulder. I'm considering pulling the trigger on one.
 
I'm sure you could....I think that recipe would result in falling off-the-bone-good chicken...do it and let us know how it turns out!
 
So what you all are saying is that I need to try one on the rotisserie and one on the smoker? I like the way you all think!

Chris, you should go for it man. There is NOTHING like a rack of ribs that have been smoked for hours. Or a pork shoulder that has been smoked over night. Good Lord, it's wonderful.
 
Doing some asian-style ribs on the grill, fresh fruit salad, and garlic bread. Dry-rubbed the ribs with the usual (salt, pepper, garlic powder, paprika) and making asian BBQ sauce (sauteed fresh garlic, green onions, ginger, and red pepper flakes, with hoisin sauce, apple cider vinegar, and some OJ, fresh lemon juice, and a little pineapple juice.
 
Just finished a herb crusted beef tenderloin on the grill and a white wine cream sauce for it. Waiting on the wife's home made mash potatoes and some steamed broccoli to go with.

I am going to have to try some of the recent recipes in this thread. Damn but we have some serious cooks in this crew!
 
It's the simple things in life that can be most filling, and, fulfilling.

Garden Fresh Beefsteak Tomato sandwiches

Tomatoes sliced about 3/4 inch thick (hanging over the bread on all sides)
Chipolte Mayo (generously spread)
Jalapeno cheddar cheese
On whole wheat potato bread

The first two were so damn good, I had a third.
 
Mmm...

Tonight is was one of my guilty favorites since I have been eating good for the last week.

Wendy's Triple Cheeseburger!

Hey, at least I didn't get the Baconator Triple!
 
Elephant said:
Mmm...

Tonight is was one of my guilty favorites since I have been eating good for the last week.

Wendy's Triple Cheeseburger!

Hey, at least I didn't get the Baconator Triple!
Click to expand...
Holy crap man, I've never seen anyone that could finish one. i tried once when they first came out, and I thought I was gonna die about 2/3 of the way through :laugh:

Last night, I trimmed a 4 lb eye of round roast and threw it in the crock with some pearl onions, garlic cloves, red potatoes, carrots, celery and mushrooms. I made my own stock with seasonings and threw that in there too.

I let it slow cook for almost 24 hours. We just finished eating it, and it was the best damn roast I have ever made. It was so tender I had to use a spoon to get the meat out :D
 
My son in-law is going dove hunting this weekend. Hopefully will have some to grill first of the week.

He lives to stuff them with a jalapeno, wrap in bacon, then put them on the grill.
 
All right, I got two whole chickens that I will be trying out your recipe with Boone, will let you know how it goes, probably on Monday.

I also got some beef ribs on sale, and got them to experiment with. Having never used beef ribs before, I'm not real sure what to expect.

Does anyone have a killer recipe I could try? I am up for slow cooking, smoking, grilling, braising, whatever.
 
Goaldeje said:
All right, I got two whole chickens that I will be trying out your recipe with Boone, will let you know how it goes, probably on Monday.

I also got some beef ribs on sale, and got them to experiment with. Having never used beef ribs before, I'm not real sure what to expect.

Does anyone have a killer recipe I could try? I am up for slow cooking, smoking, grilling, braising, whatever.
Click to expand...
GO straight to the store, and by two things - Stubbs Rib Rub in the spice aisle, and Stubbs Rib Sauce near the ketchup.

Let the ribs rest at room temp for about an hour, then rub the dry rub all over both sides and let it sit for another hour, then throw it in the smoker.

The cooking time depends completely on the size of the rack, but start it in the smoker with a dry smoke, no water, for about 2 hours. After 2 hours, keep plenty of water in the smoker so they don't dry out, and smoke it an additional 2-6 hours, depending on the size of the rack and how done you want it. After that, wrap it in foil and let it rest for about 30 minutes. After 30 minutes, unwrap it and smother it in the Stubbs sauce, then throw it in the smoker for a final 30-45 minutes.

It is the most backwards ass sounding recipe, but my buddy worked at Stubbs in Austin, TX years ago and said that's how they did it when he worked there. If you haven't tasted Stubbs ribs, they are the best you will ever eat, and beef is all they use out there.
 
All right then, I'm gonna try that. I have a rub at home that I really like on beef, so I'm gonna use that instead, but I like your sauce idea. Kroger must love me...

I'll let you know how they turn out.
 
The verdict is in, and dayyyummmmm! That there's some good eats! I used a rub I had lying around, then used the Stubbs Bourbon sauce, and hot damn, that was good! The wife and a couple kids complained it was a little hot; I told them to shut up, it would put hair on their chest. Wife not amused.

Also made a potato gratin with carmelized onions and parmesan and gorgonzola cheeses. Damn again.

Good meal, thanks for the help, Extreme.
 
Miles Monroe said:
Quickie dinner tonight.... stuffed flank steak, yellow potatoes roasted with garlic and oregano, and blanched broccoli as side dishes.

I'm trying blue cheese instead of feta in the stuffing
Click to expand...

Miles, I know I'm late on this, but I also bought a flank steak yesterday, would love to try stuffing it. Tell me more, good sir. What else did you put in and how did it turn out?
 
I made an awesome dinner tonight. Seared scallops and steamed North Carolina shrimp tossed in a white wine/butter/garlic/lemon sauce with oyster mushrooms. I tossed it all with some angel hair pasta and cut up some grape tomatoes on it, and some steamed asparagus on the side. It couldn't have come out more perfect.

It helps to know a guy on a scallop boat. No way in hell I'd ever eat them otherwise, too expensive. The North Carolina shrimp was on sale yesterday at Harris Teeter for $6/lb.
 
All right Boone. I'm trying your Peruvian Chicken today. Just put the marinade on and it smells ridiculously good. I think we are going to get showers today, so I probably won't smoke it as originally planned, but may either grill it or roast it, we'll see.

I'll let you know how it turns out.
 
A rare treat...going out tonight. I can't drive, but it is my dear sweet momma's bday and she really likes this place...

http://www.bonefishgrill.com/

The old man drives and I pay for the meal. Oh, I will find something good to munch on...

:)
 
Last edited:
This weekend I saw an episode of Cooks Country/America's Test Kitchen and I've been inspired to try my hand at their pan fried pork chops. Hopefully I'll have the motivation (and the store will have the supplies) to make these tonight.

Hunt down the leaner Center-Cut or Rib chops (about 3/4-to-1-inch thick). Mix 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon cayenne pepper in a small bowl. Pour 1 cup flour into a shallow plate. Pat chops dry and sprinkle both sides with spice mixture. Dredge in flour and let sit for 10 minutes on a plate. Meanwhile cook 3 slices of diced bacon in 12-inch non-stick pan. The bacon grease is all that is needed (It wasn’t hard to find a volunteer in my house to snack on the bacon bits.) Add 1/2-cup vegetable oil, and wait until you see the first wisps of smoke. Then dredge the chops for a second time in flour and pan-fry for 4 to 5 minutes per side.

PS - This thread needs more pics :)
 
Whoops forgot to update, terrific tase, Boone! Great recipe.

And Renaissance, pics is a great idea. I will start doing that asap.
 
It may be a little early for Chili, but the wife requested it. And who am I to refuse the request of one so beautiful?

Boone, I'm using your recipe, using cayenne peppers and a Raspberry Wheat ale. Smells ridiculous right now.
 
You must log in or register to reply here.

Users Who Are Viewing This Thread (Total: 1, Members: 0, Guests: 1)

Who Read This Thread (Total Members: 12)

Help Users

You haven't joined any rooms.

    You haven't joined any rooms.
    Top