Picture Thread: What's For Dinner?

[Outback Porsche]

Musical fruit, with a side of bbq ribs (ribs are in the smoker).

[mthomas58]

Today is the end of the 28 day dry age process. 15 lb ribeye. at orig cost of $132 at Costco. Got 13 individual steaks out of it at approx 1 1/2" thick ranging 10.6oz to 15.5oz for an all in cost of only about $10 per steak.

[mthomas58]

Originally Posted by peteremsley

no one making wings for the superbowl today?

I am

Smoking a couple of bags. Will finish one with Lemon Pepper and olive oil and the other with Nashville Hot Chicken butter sauce.





Smoking a couple of pans of mac and cheese next.....

[Baz]

Originally Posted by peteremsley

no one making wings for the superbowl today?

Burgers for me!

EDIT: Your wings look awesome, Mark!

[mthomas58]

Can anyone help me with why my pic's keep uploading 90 degrees to the left????

[JJ 911SC]

Can anyone help me with why my pic's keep uploading 90 degrees to the left????

LMFT4U...

Probably you use a phone for the pic which auto rotate them when you look at them but they are side way because you probably take them a landscape. Anyhow, the easiest way to fix them if you are loading from you computer is to put them on your desk top, open them and rotate them even if they look OK.

This is what I've done to your pic's.

[mthomas58]

Originally Posted by JJ 911SC

LMFT4U...

Probably you use a phone for the pic which auto rotate them when you look at them but they are side way because you probably take them a landscape. Anyhow, the easiest way to fix them if you are loading from you computer is to put them on your desk top, open them and rotate them even if they look OK.

Thanks for the help! It seems like the pics that I take landscape upload fine while standard pics upload in landscape orientation 90 degrees to the left. I'll try your suggestion.

[mthomas58]

28 day dry aged ribeye with compound steak butter, lobster w/beurre blanc sauce and boulangere potatoes.

[mthomas58]

Got another slab of meat dry aging in the fridge. A 15.5lb NY Strip Loin 28 day dry age that will be ready on Sunday 3/13.

Day 1


Day 1


After 2 weeks

[JJ 911SC]

Montreal Steakhouse Spice Rubbed Prime, Sea Salt Roasted Asparagus, Rosemary Diced Potato served with Niagara Cabernet Franc.

[JJ 911SC]

Its Fish day, contrary to the imposed Friday, no meat day, by the Vatican when I was a kid...

Trout Almandine, Tom's soya flavoured rice, balsamic vinaigrette tomatoes pair with Niagara Sauvignon Blanc.

[Outback Porsche]

pork scallopini



Matching it with smashed roasted spuds and steamed garden veggies

[Shaun @ Tru6]

Made my own corned beef last night using the point. Why Jewish deli's use lean corned beef from the flat is beyond me. The fat is where it's at. Incredibly tender. Important point, needed to add more sauerkraut, it really balanced the sandwich out especially with all the fat from the meat, Russian dressing and cheese. Phenomenal lunch.

[mthomas58]

Originally Posted by Shaun @ Tru6

Made my own corned beef last night using the point. Why Jewish deli's use lean corned beef from the flat is beyond me. The fat is where it's at. Incredibly tender. Important point, needed to add more sauerkraut, it really balanced the sandwich out especially with all the fat from the meat, Russian dressing and cheese. Phenomenal lunch.

Nicely Done Sir!

[mthomas58]

Originally Posted by Shaun @ Tru6

Made my own corned beef last night using the point. Why Jewish deli's use lean corned beef from the flat is beyond me. The fat is where it's at. Incredibly tender. Important point, needed to add more sauerkraut, it really balanced the sandwich out especially with all the fat from the meat, Russian dressing and cheese. Phenomenal lunch.

If you're a fan of mustard, try some of this Duseldorf Style German Mustard in lieu of the Russian Dressing on your next sammie. Good stuff! Also great on sausages and burgers.



I first heard about Dusseldorf Style Mustard on an episode of FoodTV's Triple D. Guy was at a Hot Dog Joint in CA called Fab Hot Dogs and they prepared a hot dog with Bald Eagle Sauce...

Pretty good stuff.......give it a try .......here's the recipe:

1/3 cup sweet relish
1/2 cup sauerkraut
1/3 cup finely chopped carrots
1/2 cup chopped onion
2 cloves minced garlic
1/2 TBSP dried oregano
1/2 TBSP whole celery seed
2 TBSP chili powder
1 TBSP apple cider vinegar
1/2 cup Dusseldorf Style Mustard

[Shaun @ Tru6]

ooohhhhh! Yes, I love mustard, thanks for the suggestion!

[craigster59]

Originally Posted by mthomas58

If you're a fan of mustard, try some of this Duseldorf Style German Mustard in lieu of the Russian Dressing on your next sammie. Good stuff! Also great on sausages and burgers.

If you have a Trader Joes nearby, their Dijon mustard is as good or better than Lowensenf. They are owned by Aldi, the German grocery giant and offer a lot of products made in Germany. Their Nurnberger bratwurst is very good, best I've had outside of Franconia. It's packaged like hotdogs in the deli section.

[Shaun @ Tru6]

Trader Joe's is my coffee bean and milk (and free snacks while talking with cute girls) goto destination so I'm going tonight to pick some up. Thanks Craig!

[mthomas58]

Originally Posted by mthomas58

Got another slab of meat dry aging in the fridge. A 15.5lb NY Strip Loin 28 day dry age that will be ready on Sunday 3/13.

Day 1


Day 1


After 2 weeks

Here's the final product after 28 days:



All trimmed up





2" Thick Steaks

[Shaun @ Tru6]

That is super cool! When will you try them?