What's for Dinner?

Non-FB Anne and I had this last night - mild Italian sausage cooked gently to about 180. And she did the veggies.

These are Boarman's hand-made sausages. Really good, really tender, really nice flavor. The technique is to cook the sausage in a pan with about a quarter inch of water in it, simmer the water gently and roll the sausages around periodically. Spray the top of the sausages with a little olive oil periodically. Just let them simmer gently until all the water boils out and there's nothing left but the olive oil. This takes about 20 mins. Then turn the heat down and sear them gently until they have a nice sear all around and they're done. Check the final temp by poking in the end of the sausage (don't pierce the skin) with your instant read - should be at least 165. These were like 180. Doing it this way assures they are cooked all the way through and the skin doesn't split. They were outstanding.

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Mark The Homer said:
Non-FB Anne and I had this last night - mild Italian sausage cooked gently to about 180. And she did the veggies.

These are Boarman's hand-made sausages. Really good, really tender, really nice flavor. The technique is to cook the sausage in a pan with about a quarter inch of water in it, simmer the water gently and roll the sausages around periodically. Spray the top of the sausages with a little olive oil periodically. Just let them simmer gently until all the water boils out and there's nothing left but the olive oil. This takes about 20 mins. Then turn the heat down and sear them gently until they have a nice sear all around and they're done. Check the final temp by poking in the end of the sausage (don't pierce the skin) with your instant read - should be at least 165. These were like 180. Doing it this way assures they are cooked all the way through and the skin doesn't split. They were outstanding.

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Nice press! I've used mine a few times already, for grilled cheese....
 
Darrell Green Fan said:
Where are you in Tennessee? We had a 4 year plan to move there when I retired, Maryville to be specific. But we love Mt Airy, MD too much to leave
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We're about 30 minutes north of Chattanooga near the Tennessee river. Between Snow Hill and Harrison. We lived in west Knoxville for a year 3 years ago but when it was time for us to buy a house in Tennessee we found the perfect house for us down here instead.

We were originally looking for something between Oak Ridge and Maryville, basically in the west side of Knoxville, we like it a lot better here. Not so much crazy traffic unless you are trying to go to downtown Chattanooga sometimes and there are tons of scenic driving places including in the mountains with little traffic at all, several state parks on the river too. Boat ramps everywhere, I like to kayak and since my leg was amputated we got an inflatable with a motor so I can kick back and cruise around lol.

Lots of people fishing so I might need to try that out sometime too. Maryville is similar actually but it's a lot more busy area and I got tired of all that.
 
I've vacationed out there in western NC several times. Really nice, really calming. The weather has always been nice too, in the summertime. Cool and calm. It's basically undiscovered - sort of like the NC beaches in the 70s. We were in Bryson City. Ain' much traffic out that way. We could see Tennessee from the porch - it was only seven miles to the north. Lots of trees. Lots of mountains. Lots of black bears. Not a lot of people.

 
SkinsFTW said:
We're about 30 minutes north of Chattanooga near the Tennessee river. Between Snow Hill and Harrison. We lived in west Knoxville for a year 3 years ago but when it was time for us to buy a house in Tennessee we found the perfect house for us down here instead.

We were originally looking for something between Oak Ridge and Maryville, basically in the west side of Knoxville, we like it a lot better here. Not so much crazy traffic unless you are trying to go to downtown Chattanooga sometimes and there are tons of scenic driving places including in the mountains with little traffic at all, several state parks on the river too. Boat ramps everywhere, I like to kayak and since my leg was amputated we got an inflatable with a motor so I can kick back and cruise around lol.

Lots of people fishing so I might need to try that out sometime too. Maryville is similar actually but it's a lot more busy area and I got tired of all that.
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Interesting. Chatanooga was too hot for us, and too far away. Having grown up in DC we found the traffic in the Knoxville area to be great. The only slowdown we saw the entire trip was at rush hour and it was nothing like what we were used to. What was appealing was the network of highways which allows you to get around really easily. We looked at a map and figured Maryville to Norris Lake would be a drive. It was faster than Springfield to Bethesda.
 
Skinsfan1311 said:
I'm making fried buttermilk/chipotle brined panko-breaded thin cut pork chops, leftover oven roasted cabbage and a starch TBD for dinner tonight.....
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You should pound them out and make a contemporary schnitzel. Got fresh lemon to serve with?
 
You've got a keen eye! That WAS a point cut!

Went to Pioneer Pit Beef for lunch yesterday. Amazing. Best pit beef sandwich in the continental United States.

Here is dinner last night - reubens!

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Yesterday was a nice day, high 74, started off sunny, but clouds rolled in later. When it's nice like this with somewhat calm winds, I like to cook on the offset.

I used a mustard binder, followed by some coarse pepper, a little celery seed, and then my own brisket rub which has all sorts of good stuff in it like Lawry's and other stuff. I thought I took a close-up pic of it with the rub, but I guess not.

Put it on the smoker first, then started the fire next, just like Jirby. The time was 12:30 PM. Started with Jealous Devil Lump Charcoal with Post Oak and then stuck with straight Post Oak the rest of the cook. Once it hit 225, I let it sit there for about four hours, then started bringing it up to 250, 275, and then kept it in the 275-300 range for the rest of the cook. Put some beef tallow in the smoker. Began drizzling on the tallow once an hour with the mop starting about 5 o'clock. All went well. I am very happy I got a nice even pull-back on both ends. That's always a goal of mine. Pulled it at 8 PM. Rested one hour. Sliced into it. It was great! It got the non-FB Anne seal of approval.


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Mark The Homer said:
Yesterday was a nice day, high 74, started off sunny, but clouds rolled in later. When it's nice like this with somewhat calm winds, I like to cook on the offset.

I used a mustard binder, followed by some coarse pepper, a little celery seed, and then my own brisket rub which has all sorts of good stuff in it like Lawry's and other stuff. I thought I took a close-up pic of it with the rub, but I guess not.

Put it on the smoker first, then started the fire next, just like Jirby. The time was 12:30 PM. Started with Jealous Devil Lump Charcoal with Post Oak and then stuck with straight Post Oak the rest of the cook. Once it hit 225, I let it sit there for about four hours, then started bringing it up to 250, 275, and then kept it in the 275-300 range for the rest of the cook. Put some beef tallow in the smoker. Began drizzling on the tallow once an hour with the mop starting about 5 o'clock. All went well. I am very happy I got a nice even pull-back on both ends. That's always a goal of mine. Pulled it at 8 PM. Rested one hour. Sliced into it. It was great! It got the non-FB Anne seal of approval.


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Beef ribs are my favorite smoked food. I've started wrapping my beef ribs and brisket with beef tallow to soften up the bark some. $9.99 a lb. is the best price we can find for the beef ribs and we have to drive to West VA for that.
 
Thank you! It's an Oklahoma Joe Highland but it's heavily modded.
 
We had steaks last night. As much as I love a good grilled steak, we have started doing our tenderloins inside. I sear for 3 minutes each side in a skillet and then throw it in the 400-degree oven for another 10-12 minutes with some garlic butter.

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Gotta be strategic as the Terps play at 4:30. It will be the same strategy I use for football season. I'm not cooking or getting carryout during the game. I always got something that would re-heat (lasagna, ribs) or make something ahead of time like chili. Today it will be spaghetti. I make a really kick ass spaghetti.
 
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