Mentaltossflycoon
Well-known member
Might be closer to mortadella. I don't know much beyond being served it for breakfast a bunch of times in Stuttgart. Pretty sure it's pork but it could just as easily be human.
What's for Dinner?
- Thread starter RetiredUnit1
- Start date
Mentaltossflycoon
Well-known member
For my daughter's 6th birthday, I took that crazy fancy butter and fried up the crepes for this chocolate crepe cake. Stuffed with cream whipped with a little marscapone and vanilla. Served with berries and a scoop of this Italian custard called budino that I made with 78% cacao Lindt bars.
I don't love cake and I hate frosting so this was a great alternative.
I don't love cake and I hate frosting so this was a great alternative.
PapaBear
Well-known member
I actually soaked it in a pot of water a couple rounds and put on the smoker today!
RetiredUnit1
Well-known member
I believe that smoked corned beef is called pastrami! I was getting ready to smoke some pork, chicken and salmon and decided to throw some Italian sausage on there too. I was wondering if anyone had ever done that before, but when I took a bite I realized I had just made pepperoni, lol...
Best pepperoni I ever had......
RetiredUnit1
Well-known member
After an abnormally LONG, WET AND COLD beginning of the year here in SoCal, I finally got a chance to fire up my park style grill on Friday. Made my Balsamic chicken recipe and threw some Kielbalsa on there too. It had been in the freezer since 2001, so I didn't eat any of that. The dogs loved it, lol.... Two hours of smoking made that chicken, fall off the bone good but was still nice and moist since it was marinated for 24 hours.....
PapaBear
Well-known member
Pastrami is good with me!
RetiredUnit1
Well-known member
Costco frozen dinner. 4 for about 15 bucks, pretty good deal. The dogs helped me finish it 
drgonzo1969
Well-known member
Killer pizza peel! that thing is serious business.
Mentaltossflycoon
Well-known member
Last night was my b day so Akadi, a West African restaurant. I had jollof rice, chicken stew, greens, fried yuca, black eyed peas, fufu, lentil samosa. Jollof might be my new favorite rice dish. I can imagine a piece of fish next to it would be amazing. Later, we had mochi donuts (i'm married to a gluten sensitive vegan). I went with one filled with passion fruit curd. One of my better meals this last year.
Tonight, field day at my kids' school so hamburger, hot dog, snow cone.
Tonight, field day at my kids' school so hamburger, hot dog, snow cone.
MichaelW
Well-known member
I usually make my own rub but this stuff is fantastic!
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)
Cole Slaw
cast iron skillet corn bread
baked beans
potato salad for sides.
Dinner's at 6:30. Stop on by!
RetiredUnit1
Well-known member
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.....
View attachment 50298
Cole Slaw
cast iron skillet corn bread
baked beans
potato salad for sides.
Dinner's at 6:30. Stop on by!
Damn, I missed it!
I live for the Thrill of the Grill !!! I have some drumsticks in marinade for tomorrow!
one of my recipes
Balsamic Ginger chicken
Dry Ingredients:
1 fine mesh strainer to strain and removed lumps from spices
1/2 tsp ginger powder
1 TBL turmeric
1 TBL hungarian paprika
3 TBL onion powder
2 TBL iodized sea salt
2 TBL powdered sugar
1 tsp garlic powder
Strain and mix dry ingredients before adding wet
Wet Ingredients in a new clean bowl:
Add 3 TBL sesame oil
Add 1/2 tsp liquid sunflower lecithin while stirring to mix well
Add 1 TBL balsamic vinegar slowly while stirring
Add 1 TBL soy sauce slowly while stirring
Add 8 oz water VERY slowly while stirring
SLOWLY add wet ingredients while stirring to dry to prevent lumping!!!
2 Picnic Packs of chicken de-skinned (24 to 26 chicken legs)
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MichaelW
Well-known member
Phase two: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.....
View attachment 50298
Cole Slaw
cast iron skillet corn bread
baked beans
potato salad for sides.
Dinner's at 6:30. Stop on by!
Once the ribs hit about 150-155 degrees I take them out, foil them with some butter or margarine and generous heaping of brown sugar, then they go back into the smoker until they hit 210-225 degrees.
The the final step is to sauce them and caramelize the sauce on a hot grill. BUT.....looks like it's going to rain here soon. Might not make it to the last step.
Harry Klippton
Not Interested
Would crush
RetiredUnit1
Well-known member
Looks delicious, wish I could still eat pork.... it's joined my 'do not eat' list with about 100 other things I used to love. Like pineapple (curses!)
jimilee
Well-known member
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.
RetiredUnit1
Well-known member
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.....
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