What's for Dinner?

[Chris]

Sounds delicious. How did it come out?

 

[Fat Bastard]

Sounds delicious. How did it come out?

Turned out great!

 

[Boone]

Got a later start than usual, but doing a Brisket flat and point prepped this morning. Injected with my favorite beer/Worcestershire sauce/seasonings, and used a rub of kosher salt/garlic powder/onion powder/black pepper. In the Traeger smoker and will do burnt ends with the point. I like to chunk up the un-used flat for chili the day after.

 

[Fat Bastard]

Sure it turned out great Boone !

Last night I had some coconut shrimp and rice pilaf. My lady made cherry yum yum for dessert, which I did not really need haha!

 

[Boone]

For the 4th, had planned to do a brisket but got a golf invite and was just going to be pushing it too much to try and do both. Instead, going to do my wife's favorite, BBQ chicken with some Jalapeno and Sweet pepper poppers and potato salad on the side.

 

[Fat Bastard]

My lady is making chicken cordon bleu for the first time ever tonight, with a side of mashed potatoes and okra. She is a pretty good cook overall, so I have faith it will turn out ok haha.

 

[Boone]

Rainy Sunday here in Carolina. Gonna make some Paella for dinner. The wife is not an adventurous eater, so I will likely stick to chicken and shrimp in it and not go full-on seafood orgy as I would otherwise do.

 

[Boone]

I have this killer Peruvian chicken recipe but couldn't find the chicken I wanted and bought some pork tenderloins instead. Going to sub in the pork and see how it comes out. You basically soak the meat in cold water and lots of cut lemon/juice for an hour or two. Then slather it with a paste made from paprika, garlic powder, cumin, salt, pepper, olive oil, white vinegar and a little white wine. Going to smoke them for 20 minutes or so, then crank up the heat and grill them under a cast iron griddle plate like I would the chicken. Gives the meat a crispy exterior. Will hit it with some fresh lemon juice coming off the grill.

 

[Boone]

 

[Boone]

Chris, you might want to check this out.

Pepper Stout Beef

Some really great recipes in the forums area of the Virtual Bullet website. This one is stickied there.

I couldn't find a 4 lb chuck roast, so I used three 2 lbers. Salted and sprinkled with some Accent and lots of fresh cracked pepper generously applied. Put on the smoker for a couple hours with apple smoke.

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While the meat was smoking, cut up the veggies (red onion, bell peppers, jalapenos, garlic) and placed them in the cooker (I'm using my crockpot liner.

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Here's the roast coming out of the smoker.

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Roast added to crockpot liner on top of veggies, 2 Guinness Stouts and 1/3rd cup Worcestershire Sauce added, foiled, and put in oven at 350 for next 3 hours.

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Beef shredded and another hour uncovered in the oven. When the wife gets home, going to serve on toasted italian bread with some pepperjack melted on top of the shredded beef.

More to come...

And Goal - you really ought to think about adding a smoker to your reportoire, specifically a Weber Smoky Mountain bullet. They are very affordable. You'd love it.

Making Pepper Stout shredded beef sandwiches for dinner. This is one I do at least a couple times a year - so great and not difficult to make at all!

 

[Boone]

So good. After the Chuck roasts hit 165, put them on a bed of garlic, bell peppers, red onions, and jalapeños with a bottle of Guinness and 1/4 cup Worcestershire sauce, fouled, and put back on the smoker for another couple of hours…

 

[Boone]

I'm going to do a dill pickle pizza that is a beach favorite with just cheese (no marinara) and some fresh dill tonight. Also going to do a version with fried pickles with anchovy, capers, and marina... I think this might be genius but we will see...

 

[Chris]

 

[Boone]

They were both really good! I’m not really a ‘white sauce’ fan on pizza but the one without marinara was really good. Sauce made with sour cream, a little Mayo, garlic, and lemon juice. I used a lot of fresh dill. Very nice. The one with fried dill chips was great as well.

 

[Chris]

Sounds delish.

 

[SilentThreat]

Browned up the Ground Italian Sausage, Ground Beef, and 'Stew Meat' Friday night. Threw it along with 2 cans of roasted tomatoes and 4 cans of beans in the crock pot this morning for dinner tonight during the game.

 

[Boone]

I will be making some Cincinnati Chili for us today. Cool and rainy here in NC today so feels like fall chili weather…

 

[Neophyte]

View attachment 6939


Browned up the Ground Italian Sausage, Ground Beef, and 'Stew Meat' Friday night. Threw it along with 2 cans of roasted tomatoes and 4 cans of beans in the crock pot this morning for dinner tonight during the game.

Sounds brilliant! I wish it was cold enough for chili here today. We are probably 2 months away from real chili weather here though.

It is only 0945 here and already 75 F.

 

[Boone]

Did some cleanup on the Traeger Smoker today and decided to put the 747 (my nickname for the Traeger since when it's running, it sounds like a 747 warming up on the runway) to use tonight.

Bought some local pork chops (about 1-1 1/2 inches thick). Rubbed them down with a little olive oil, followed by some yellow mustard. Sprinkled with some Meat Church Honey Hog rub. Going to smoke them for an hour at 175 degrees, then crank it up to 450 and sear both sides for a few minutes. Will finish with some BBQ sauce. Throwing some Johnsonville sausages in there with them.

 

[Boone]

Anyone cooking for the big game? My wife is working, I got off from work a little early. Made a batch of Kava and am prepping some wings. I don't usually fry wings but smoke/grill them instead. Put my wings in a big aluminum bowl, coated with a little olive oil, dusted them with some Salonicornia green salt, garlic powder, and fresh ground pepper. Will smoke them for 20 minutes, then crank up the grill until they're done and toss half with some Buffalo Wing sauce, and the other half with Capital City Mambo Sauce from DC (first time trying it).

I'm also going to do some grilled avocados, which are super simple and amazing if you're never done them. I cut them in half, remove the seed, score the meat, and then coat the insides with a mix of olive oil, lemon juice, jar garlic, and a pinch of salt. Grill them for a couple minutes per side until they have grill marks, and hit them one more time with your mix as they come off the grill. They are really great this way. People who claim not to like avocado will change their minds if they try one.