What's for Dinner?

[andare]

View attachment 50295

I usually make my own rub but this stuff is fantastic!

View attachment 50296

View attachment 50297


I have 3 smokers on the patio, this is the first time I've tried smoking on the Kamado I got last year. Spent all this money on it and all I've done is cook burgers on it so far..... (Edit: There's a chunk of applewood down in the coals)
View attachment 50298

Cole Slaw
cast iron skillet corn bread
baked beans
potato salad for sides.

Dinner's at 6:30. Stop on by!

What axial caps are those? Paper in olive oil?

 

[Diynot]

Getting old is fun! I’ve been pescatarian for about 7 years now, my body decided meat was no longer going to go down without a fight.

Do have that alpha GAL syndrome (red meat allergy) from a tick bite?

I eat a lot of chicken, lol. I make the best freakin' bone broth. Use a 8 quart stock pot, exactly one gallon of water with 2 tbl and 1 tsp of salt. Bring to a boil and add about 4 pounds of chicken legs. When it comes back to a boil, reduce the heat as low as it goes, put a lid on and boil for 4 hours.

it doesn’t make as much, but I make my “chicken jello/aspic” in the instant pot. Wife got tired of the house smelling like boiling carcass when I was doing it in an open pot. Usually I save all the bones, skin, etc from a chicken meal (rotisserie chicken is the best) then throw it in with carrots, onion, celery, herbs, and spices and then let it rip for 2.5hrs. The high pressure extracts more collagen/ protein out of it than I ever got from stovetop cooking. I end up drinking it straight or possibly for chicken and dumplings, etc
@MichaelW those ribs are a work of edible art!
We stopped by the local Greek fest last night and picked up an assortment of fine Greek fare (moussaka, souzoukaki, gyros, dolmathes, spanakopita, and of course some baklava).

 

[jimilee]

Do have that alpha GAL syndrome (red meat allergy) from a tick bite

No sir.

 

[MichaelW]

What axial caps are those? Paper in olive oil?

No we're American, we court heart attacks with gusto....it's butter and brown sugar

 

[MichaelW]

I eat a lot of chicken, lol. I make the best freakin' bone broth. Use a 8 quart stock pot, exactly one gallon of water with 2 tbl and 1 tsp of salt. Bring to a boil and add about 4 pounds of chicken legs. When it comes back to a boil, reduce the heat as low as it goes, put a lid on and boil for 4 hours.

Remove legs with tongs and cool in a separate bowl, put stock pot in a water bath for a half an hour, change the water and wait another half hour. Then strain with a superfine strainer before putting in a 4qt polycarbonate container and refrigerate.

Because of the high amount of connective tissue and the bones, the broth has a jello like consistency when cold. And man, let me tell you that makes the BEST chicken soup ever. I like to put some in a small pot and break spaghetti into 1 to 1.5 inch pieces and cook that directly in the broth. And of course debone the legs and put some of that in too. I also add about half a TBL of MILD Herdez guacamole salsa which has a lot of citric acid and that really brightens up the flavor.

Blows Campbells away. For about 4 bucks of chicken and a dollar worth of spaghetti I can make about 6 meals, and treat the cats too. Dogs get the bones minus that one needle like tibia bone.

And the calcium and connective tissue are great for old bodies.....

I'm right there with you dude, in age and in body parts function.......
I can't eat a meal like this but once in a blue moon. My stomach is already complaining about dinner last night.

We eat a lot of beans. Lentils, etc normally. It's definitely been healthier for my weight as well as digestion.

 

[Harry Klippton]

Do have that alpha GAL syndrome (red meat allergy) from a tick bite?

it doesn’t make as much, but I make my “chicken jello/aspic” in the instant pot. Wife got tired of the house smelling like boiling carcass when I was doing it in an open pot. Usually I save all the bones, skin, etc from a chicken meal (rotisserie chicken is the best) then throw it in with carrots, onion, celery, herbs, and spices and then let it rip for 2.5hrs. The high pressure extracts more collagen/ protein out of it than I ever got from stovetop cooking. I end up drinking it straight or possibly for chicken and dumplings, etc
@MichaelW those ribs are a work of edible art!
We stopped by the local Greek fest last night and picked up an assortment of fine Greek fare (moussaka, souzoukaki, gyros, dolmathes, spanakopita, and of course some baklava).

I used to have a laying flock of about 60 birds that I rotated on pasture. Some of the hens raised their own clutches without my help. Some culling throughout the year was a necessity and we always had chickens in the freezer. I usually rendered the cavity fat separately, and used that for cooking, but bones, feet, etc I always cooked down in a crock pot to make the wiggly stuff for broth. After that, the bones got burned and the ash used in our gardens. Heart, liver, kidneys, any internal eggs, testicles if applicable got ground and cooked in a sauce.

 

[andare]

No we're American, we court heart attacks with gusto....it's butter and brown sugar

I approve but I was joking about the thermometer.

For what it's worth I've never been healthier than when I stopped being a vegetarian and I've been eating a ton of meat and eggs since. In fact these days meat is 90% of my food and I'm the leanest I've ever been. I'm tempted to go carnivore if my weight loss stalls next month.
I've had enough steamed broccoli for a lifetime.

 

[RetiredUnit1]

I'm right there with you dude, in age and in body parts function.......
I can't eat a meal like this but once in a blue moon. My stomach is already complaining about dinner last night.

We eat a lot of beans. Lentils, etc normally. It's definitely been healthier for my weight as well as digestion.

I was eating a lot of beans, until I got covid for the umpteenth time on 12/23/22 and my digestion system lost it's ability to process just about all veggies. That's when I started having a lot of home made chicken soup. I'm allergic to egg, and campbells chicken noodle is made with egg noodles.

Old age can be TOUGH, lmao.....

Months later I think I'm just about back to normal, thinking of trying a salad.......

 

[Passinwind]

Our local grocery was running a special on Copper River salmon the other day, so my wife decided to buy a whole fish and break it down into big fat steaks, mostly for the freezer. Worked out to just over six bucks a serving ($12 a pound) and it is definitely the goods, just sublime. I love this time of year!

 

[RetiredUnit1]

Our local grocery was running a special on Copper River salmon the other day, so my wife decided to buy a whole fish and break it down into big fat steaks, mostly for the freezer. Worked out to just over six bucks a serving ($12 a pound) and it is definitely the goods, just sublime. I love this time of year!

Used to go up to Wheeler OR every year in the summertime, my uncle Oscar owned a dock on the Nehalum river. If you caught less than 23" Salmon you had to put it back in the river!! 35 pound salmons where normal, 55 pounds were about as big as you'd get. I miss those days, you could pick blackberries right off the bushes that lined the road in both directions, crabbing, clams, trout.

Oscar had a smoker that doubled as a boiler for the crab, so he could smoke 100 salmon and boil 250 crabs at the same time.

Best food I've ever had in my life. Yup yup yup..... miss those days.

 

[Passinwind]

Used to go up to Wheeler OR every year in the summertime, my uncle Oscar owned a dock on the Nehalum river. If you caught less than 23" Salmon you had to put it back in the river!! 35 pound salmons where normal, 55 pounds were about as big as you'd get. I miss those days, you could pick blackberries right off the bushes that lined the road in both directions, crabbing, clams, trout.

Oscar had a smoker that doubled as a boiler for the crab, so he could smoke 100 salmon and boil 250 crabs at the same time.

Best food I've ever had in my life. Yup yup yup..... miss those days.

Yeah, beautiful area. My wife and I were just south of there for a few days last week. Found a new oyster joint that farms their own about ten miles from the restaurant. We ended up going there twice in a three day trip, it was crazy good.

 

[Harry Klippton]

Beef's been bothering me, so it's king crab legs tonight

 

[jjjimi84]

Just got off work and took a ride over to my favorite gyro joint and had a gyro.

Now I have lost all motivation to do anything besides lay here and reek like garlic

 

[giovanni]

I made tempura fried calamari tonight, mixing Italian and Japanese cuisine:



Sorry I couldn’t take a picture quickly enough!!!

 

[steviejr92]

@MichaelW I just gained 40 pounds salivating at your bbq pics!

 

[RetiredUnit1]

I stripped a bassman cab of tolex, glue and cloth lining this afternoon. UGH. I'm having cold pizza with koolaid and vodka................

 

[steviejr92]

First time making sushi

 

[giovanni]

First time making sushi
View attachment 52957

Well done! Do you have the fancy sushi rice gloves?

 

[steviejr92]

@giovanni I do not! I really want a sushi chef hat though!

 

[Feral Feline]

Love the grinning avocado lower right...