Picture Thread: What's For Dinner?

[vash]

Originally Posted by craigster59

Still at $55 a bottle? I might pick some up this weekend.

Yes! This is the super peaty scotch right? I don't really like the big peat ones.

Think the sale ends soon.

[JJ 911SC]

Originally Posted by craigster59

Still at $55 a bottle? I might pick some up this weekend.

We are paying $100 US

[jyl]

Daughter and I needed to find a way to make tasty, tender pork ribs within these constraints:
- Only available heat is a four burner range, a standard (residential size) oven, a large flattop, a normal size grill
- Total time available for all prep and cooking is preferably 2 hours, 3 max
- Process has to be fairly low skill, able to be done by kids without much cooking experience
- No expensive or unusual ingredients, only what can be easily ordered from Sysco
- Feed 140 people in a mountain camp

Here is what I came up with.
1. Pork baby back ribs, cut up, pre salt.
2. Heat large pot(s) of salted water, add Better Than Bouillon (or some other boullion type flavor) and chopped onions, should taste like a strong soup base and be enough liquid to cover the ribs.
3. While the water is heating, heat about 1/2" of oil in a pan and brown the meaty side of the ribs. (Be nice to skip this step, so I'll try again.)
4. When water is boiling, put in ribs and reduce to a slow bubbling boil. Cook for 1.5 hours. (Be nice to reduce to 1.0 hour, I'll try that too.) Meanwhile, heat the grill.
5. In large workbowl, put plenty of BBQ sauce. I used half commercial BBQ sauce and half commercial Yoshida sauce. I figure that can be ordered in cases from Sysco. Sauce should be somewhat thin, not thick.
6. Remove ribs from pot and move to bowl to dip and coat.
7. Grill the coated ribs. Start with the meat side up, then dip each piece back in the bowl of sauce, then grill with meat side down, then dip again, grill some more. Only need about 5 minutes grilling on high heat, just to get some char and color. The ribs may fall apart a little while they are grilled, but each dip in the sauce recoats the exposed meat.
8. Result is very tender, tasty, looks pretty nice. I think it is good enough for the purpose.

When I've done this before, the process was marinate, simmer, refrigerate overnight, deep fry, coat with reduced marinade, wok fry. The process I did tonight is a quicker version of that.

Any suggestions for a better, faster, or easier process?

[JJ 911SC]

Originally Posted by jyl

... Any suggestions for a better, faster, or easier process?

1-800-get-ribs :d:d

[Rusty Heap]

[QUOTE=jyl;8640926]

Daughter and I needed to find a way to make tasty, tender pork ribs within these constraints:
- Only available heat is a four burner range, a standard (residential size) oven, a large flattop, a normal size grill

- Feed 140 people in a mountain camp


Salute on you for the sheer scale. How many racks of ribs did you go through for 140, serving around 2-3 people a rack?

[jyl]

This was just my recipe test. She will be head of kitchen at camp this summer, feeding the masses. I don't know how many racks they will need per meal. My son and I ate two racks between us last night.

[Rusty Heap]

Everyone has heard of Beer Can Chicken, but what about a Beer Can Burger? It's a new method of cooking bliss magic.


Basically, 1/2 pound of hamburger meat in a ball gets wrapped around a beer can, meat gets wrapped with Bacon, then can is removed and you can stuff the can void with what ever you want.

I had left-overs of 8 hours slow smoked pulled pork from a couple nights before, so that was the main stuffing.


For the Beer Can Burger, I used very Lean 90/10 beef (lightly seasoned) , then 6 pieces bacon wrap, filled with pulled pork and sautéed mushrooms and onion stuffing, layered in, crumbled blue cheese bits, provolone cheese topped..........then a 1/2 hour indirect heat smoke on the BBQ with mesquite wood.


pictures tell the story better :



Pulled Pork Leftovers: I used a bread loaf pan, it creates and retains lots of juices in pan over the 8 hour smoke of a pork butt.










then for the Beer Can Burger, get a 1/2 pound ball of seasoned lean ground beef, and using saran-wrapped can, smunch can into and mold the meat around.

wrap in bacon, 3 rows high. fill crater in beef with stuffing of choice, (mine was onions mushrooms, blue cheese crumbles, provolone cheeze topped, then burger slow cooked ~30-40 minutes over indirect heat..........serious decadent yummy meal.























life is short, eat and drink well.......

[Shaun @ Tru6]

Freshly made lobster ravioli with a tomato leek cream sauce. Very good, tons of lobster flavor, needed more acid, either more tomatoes or some lemon juice. One tomato section plus bite of ravioli was perfect. Shallots had more impact than leeks. Oregon pinot gris paired nicely.

[Don Ro]

Monday morning BLT @ 9:30. Ahhh...retirement, love it.
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[ForBell]

my all time fav sandwich!

[Shaun @ Tru6]

OK, so I made this Thai chili marinade and was going to smoke some shrimp with it but decided that would be a travesty, so I found a little baby Smokey Joe on Craig's List for $15. They weren't going to be home, and I was getting a $20 out of the bank machine, so they left a the grill on the porch and a $5 in the mailbox. Picked it up, left the $20 in the mailbox. Just LOVE that. Anyway, the chili pepper marinade ROCKED! Adding the brown sugar, the shrimp had to be grilled. They were AWESOME spicy HOT sweet shrimp candy. Made some mango chutney and rice. Tastiest thing I've made in ages. Have to again.

[Baz]

^^^ VERY impressive, Shaun! YUM! I could never make something like that - I'm more of a basic cook!


I don't comment in this thread as much as would like to but I do truly appreciate everyone's creative endeavours.....very inspiring....please keep up the fantastic work guys!

[Shaun @ Tru6]

Thanks Baz, it's a creative outlet for me like landscaping is for you. I could never move plants around to make a nice scene in someone's yard.

[Shaun @ Tru6]

Quite a pork chop, almost 3 inches thick, 6 minutes in 400F after sauteing and it was still raw. The black currants and pinenuts with a blackberry brandy reduction were excellent. Might seem like a Fall plate but it was light and tasty. The Bulgarian sheep's milk feta on top I would do without.

[Baz]

Another masterpiece Shaun.....mmmm.......my mouth is watering.

Maybe some applesauce on top next time....(see I told you I was a hack in the kitchen!)

[JJ 911SC]

Not exactly a master piece but one of my Comfort Food Concoction...

A KD 2 pounder; 1 Lb of KD + 14 oz of diced tomato + 2 slice of cheese + black pepper/flake chilly/italian spice.

The Red wine is to keep the artery from clogging

[GWN7]

Meat & Taders kind of night.....

[Shaun @ Tru6]

Smoked a brisket for an Independence Day party. Best ever. Great flavor, very moist and juicy, strategically trimmed off only a tiny bit of fat.

[Baz]

Wow!

[jyl]

Grilled saba (mackerel)



Pork belly



Mussel and zucchini noodle soup