What's for Dinner?

Southern Bacon Cheesy Fried grits prepped!

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That doesn't look like grits bro!

What is in that?
 
Only thing I have ever butterflied are chickens and turkeys. Favorite way to cook a whole chicken is to butterfly it, soak in lemon water, apply peruvian rub, and grill it 'brick style' (I use a large cast iron griddle for my 'brick' with a 25 lb weight on top of it) until it is falling off the bone. Hit it with some lemon juice as it comes off the grill. Best thing ever.

Some people call it 'spatchcocking', not sure if there's any difference...
 
Made some chicken chow mein last night that wasn't bad. I don't believe I've ever made it before. It reminded me of the Yakisoba we used to get back in Okinawa. Basically chicken, cabbage, green onion, garlic, carrot, noodles, and a soy/oyster sauce.
 
Three was a two inch thick angus ribeye behind the glass at HT. Usually I'd pick one with a bigger spinalis but it's rare that they slice one so thick so I grabbed it. I stuck it in the freezer for two and a half hours. Then took it out and applied some black pepper to it. Then I seared it on my big cast iron pizza pan at 450 F. 30 secs all around. Each sear I scraped it clean off the pan with my smash burger scraper which I keep sharpened. After it was seared all around, I did it again for another 30 secs all around. Then I stuck it in my toaster oven baking at 215 on the open rack with a probe in it - thermoworks Dot. I flipped it when it hit 90 F. When it read 129, I just turned the oven off and let it sit in there. It came up to around 135. Then started coming down. Pulled it. Sliced it. Used finishing salt at the table. Very tender.

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Boone said:
Made some chicken chow mein last night that wasn't bad. I don't believe I've ever made it before. It reminded me of the Yakisoba we used to get back in Okinawa. Basically chicken, cabbage, green onion, garlic, carrot, noodles, and a soy/oyster sauce.
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Okinawa??? I was stationed on Okinawa for 18 months! "The Rock." Lots of marines there! I was on Torii Station not far from Kadena - a small Army base facing the East China Sea.

Edit: I'm thinking now about some of the big Marine Corp bases up north. Camp Hanson, Camp Shwab, and Futenma?
 
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That looks outrageously good Mark.

Yeah, I was in Okinawa 3 times - each time at Camp Schwab up north. Not much to do there. Little town 'Kinville' we called it out side the gate. The only good thing about being stationed there were the facilities. The barracks are right on the water. Indoor racquetball courts, great gyms, and some of the best scuba diving I ever experienced. Training up in the jungles in the Northern Training Area was rugged as hell but a lot of fun. Kind of a lonely place to spend 6 months but that's what the military is. I almost died in Okinawa, twice. But that's a story for another day.
 
SkinsFTW said:
That doesn't look like grits bro!

What is in that?
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The thread title pretty much says it all. Make a batch of grits, using chicken stock instead of water. After they grits are done, stir in grated cheddar cheese, cooked crumbled bacon and a couple dashes of Tabasco sauce. Pour the mixture into a greased casserole dish and refrigerate overnight. blot the moisture off the top, put a piece of parchment paper on a cutting board, put the cutting board on top of the casserole dish and flip it over to remove the slab 'o grits from the dish.

Cut the slab into squares, blot them dry again, dust both sides with flour and fry them in bacon grease in a cast iron skillet until both sides are golden brown. I serve them with maple syrup on the side.
It freezes well. You have to set them in the freezer 1st on a plate with parchment or wax paper until they're frozen solid, (which is only a couple hours), or the vac sealer will crush them. Seal and freeze them into individual portions.
It's a great side dish.

It's not my recipe...I just tweak it a little by adding more cheese and a few dashes of hot sauce. You can search "Southern Bacon Cheesy Fried Grits" for the recipe .
 
I ran errands this morning, focused on yardwork the rest of the day (UGH!)

I'm starting to get hungry...let's see what I can come up with.
 
I think dinner is going to be popcorn unless we stop somewhere before going to the theater.

I'm thinking it's a good idea to get out tonight before tomorrow and the crazy cold and snow too.
 
Hey skinsmarydu I went out of my way to the nearest Popeye's for lunch, remembering that sauce you were bragging about. I couldn't remember the name and when I got to the drive thru they had like 7 to chose from, and I was informed it would be an additional charge. So I basically went 10 miles out of my way for nothing.
 
Darrell Green Fan said:
Hey skinsmarydu I went out of my way to the nearest Popeye's for lunch, remembering that sauce you were bragging about. I couldn't remember the name and when I got to the drive thru they had like 7 to chose from, and I was informed it would be an additional charge. So I basically went 10 miles out of my way for nothing.
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Sorry, it's not a sauce. It's a sprinkle of seasoning.
Read what I typed.
 
The guy that works the DT will give me a handful of packets, and we talk about everything we put it on, recipes and such. And like Skinsfan1311 said, just make a batch of your own if you can according to the recipe provided (I think by Chris).
 
We have a pretty big Indian grocery store here and we found frozen jackfruit there so we bought a big stack of bags of that stuff because it's a lot better than the canned jackfruit. All the asian stores have is the cans and they are 3 dollars a can for what is about 10 cents worth of jackfruit in the Philippines.

So today my wife made her jackfruit soup. I could eat a bowl of that every day. It's called KBL but that's just an acronym for words that I don't know lol.
 
I didn't realize a sore throat is now a symptom of the new COVID strain. This is no cold so I guess I have to see if we still have a test kit.
 
I have been on the road in Chicago visiting my daughter and granddaughter for a few days. Glad to be home in NC and am itching to cook something. I get in a little bit of a cooking rut at times and need to find some new dishes to make.
 
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