Picture Thread: What's For Dinner?

[TimT]

any baking soda rubbed into the skin?

Americas Test Kitchen did a show about roast chicken, and they used a mix of salt, pepper, flour,baking soda... which resulted in a really crispy skin.

They also had one of those vignettes explaining the science of using baking soda

[JJ 911SC]

Originally Posted by Baz

Yo JJ:

I concur....mmmm Guinness.......excellent choice! Could you please explain steps for this masterpiece? Thanks!

Baza

Pretty well as per the recipe you found. I use Montreal Chicken Spice and shake the bird with it in the bag.

Check the chicken temperature after 60 minutes. I never had one more than 60 minutes at about 300, so 90 minutes may be a bit long but it would never get dry.

[Baz]

Originally Posted by JJ 911SC

Baza

Pretty well as per the recipe you found. I use Montreal Chicken Spice and shake the bird with it in the bag.

Check the chicken temperature after 60 minutes. I never had one more than 60 minutes at about 300, so 90 minutes may be a bit long but it would never get dry.

JJ:

Thank you - I have some of that Montreal seasoning...cool. I'll post the result unless it turns out ugly!

Thanks again!

[JJ 911SC]

Originally Posted by Baz

... I'll post the result unless it turns out ugly!

Thanks again!

If it does, title the posting: Cajun Style Beer Butt Chicken

[Rusty Heap]

Simple quick dinner last night, can't go wrong with Western Dip Au Jus;

deep fried tator tots in a fryer, saute'd sweet onions and mushroom with diced bacon, quickly seared store bought/sliced roast beef, and slice of Swiss Cheese on a toated huge hoggie pub roll to dip into thick gravel Au Jus.

PILE THAT MEAT HIGH, and make a huge thick Manwich.........


Worked so good last night, doing the very same tonight while the oil is in the Fryer and lots of roast beef in the fridge.

[imcarthur]

Dave

Do you deliver?

Ian

[BRPORSCHE]

Dave,

I absolutely hate you. I have been trying to lose some weight for beach season and I am drooling over that sammich.

[Rusty Heap]

Lose the tator tots, and you have meat, bread, onions, mushrooms. Pretty low cal if you ask me...........okay there was the 4 tablespoons of butter to saute' the onions in the BBQ wok........but you could skip that too.

meat, bread, veggies, not like you're chugging ranch dressing or something.........yummmmm, tator tots hot out of the deep fryer and dredged through ranch dressing.......

gotta do that tonight and rub my Budda Tummy just for you guys.

[Rusty Heap]

FRIDAY NIGHT:

Brown Sugar and Dry spice rubbed coho/silver Salmon caught by me in Ketchikan, with flash-seared Asparagus drizzled with Teriyaki sauce and home made bread.








SAT NIGHT:



FRESH GROUND PEPPER sausage pasta, over Home-Made noodle pasta with saute'd, onions/mushrooms, cruncy coleslaw, and more home made bread............

[Damian in NJ]

Torta di crespelle, home made crepes layered with prosciutto tomato sauce, shredded parmigiano reggiano and mozzarella.

[RWebb]

anybody thinking of having a Double Irish With a Dutch Sandwich?

[Dan J]

You guys sure eat good

[imcarthur]

Originally Posted by Damian in NJ

Torta di crespelle

I believe that I may just have to try that. A crepe lasagna.

Ian

[Baz]

Ta da.....she was cooked pretty good and then fell over the last few minutes.....this made me chuckle a bit....don't know why....

The girls and I enjoyed it very much - leftovers in the fridge. I'm going for a bike ride on the beach now...thanks JJ!

[JJ 911SC]

Baz

Look good even side way, like I was last night

[Rusty Heap]

Sunday:



FRED FLINSTONE STEAKS

Boneless Rib Eye, light spice rub and lots of fresh ground pepper.

2" thick was the thin end, almost 3" thick as one end was thicker than my thumb was long.

each steak must of weigh'd over 2 POUNDS EACH.

[Rusty Heap]

Chicken and Steak get old real quick, so to shake things up I brought home 2 HUGE thick sashimi grade ahi tuna steaks, over 2" thick each, just flown in from Hawaii and cut up that day.

I love eating Poke when in Hawaii, basically marinade in Soy Sauce, Ginger, and onions for a couple hours and eat raw. This batch marinaded too long and so I flash cooked it right at the finish steps of the Ahi Spice Rubbed Steak.

I like using cast iron for a very hot flash sear on the steak.

droool good with some coleslaw on the side and Wasabi for dipping sauce:






















Here is the recipe I loosely followed for the Poke.:


Poke, Ahi Tuna Poke, Hawaiian Poke, How To Make Poke, Poke History and Recipe

[imcarthur]

I use thick strip steaks. Pat them dry & rub with the spices an hour or two in advance. Sear in a hot cast iron frypan for 2 minutes per side. Transfer to a hot oven until they are just shy of your desired doneness - use a meat thermo for perfection. Let them rest for a few minutes. Bias cut them in thin slices.

Ian

[skunked]

BB's smoked over apple wood for my cousins birthday.

[Shaun @ Tru6]

lunch