Dinner! 2012

[ScottyBoy]

It's been BBQ crazy in here!

Freestyle rub on some 8 hour hickory pork butt, slaw and some sauce I made last week.

I ate this too fast....time for a nap.

Also messed around with glueing some Speck to a chicken breast.

Edited June 27, 2012 by ScottyBoy (log)

[avaserfi]

If you like neck, try collar steak. It is the neck muscle with the bone removed. The cut works well in braises and quick cooking techniques. It is one of my favorite cuts on most larger animals.

[heidih]

If you like neck, try collar steak. It is the neck muscle with the bone removed. The cut works well in braises and quick cooking techniques. It is one of my favorite cuts on most larger animals.

But the bones add flavor and add to the fun of hunting for the small bits of gelatinous scrumptious meat

[avaserfi]

If you like neck, try collar steak. It is the neck muscle with the bone removed. The cut works well in braises and quick cooking techniques. It is one of my favorite cuts on most larger animals.

But the bones add flavor and add to the fun of hunting for the small bits of gelatinous scrumptious meat

They do add flavor in certain situations, but a good collar steak is far better than a chop and can compete with a nice steak.

[menuinprogress]

Burgers tonight. While I generally champion cooking them on a flattop or in a frying pan, it was just so nice out that the grill needed to be fired up.

Homemade bun and pickles, garden lettuce (but not tomato - soon!), unapologetic use of American cheese.

[ScottyBoy]

American cheese for days my friend.

[Pierogi]

(snippy....)

Neighbor switched to a gas grill, so he gave me a perfectly serviceable Weber charcoal grill (nicer than mine, actually), a chimney starter, and a bag of charcoal. Sweet!

SILLY neighbor ! Lucky Bruce !!!

[Blether]

... Marinated peppers with parmigiano

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Hi, Franci. How do you make your marinated peppers ? They look delicious.

[Mr Holloway]

I was doing a initial burn in for the new bbq this afternoon then we had a mixed grill ( shrimp and veg skewers,sweet potato slices,italian sausage, tri-tip steak[didn't get a pic of this or the potato salad and rhubarb custard pie for dessert

new Q

mild italian sausage

veg and shrimp skewer

And I nicked shanes sweet potato slice idea.

pie..

Very nice rig Dave

Love the bottle opener, always a great option to have

I know how good that pie is

Shane

[rotuts]

Love the sweet potatoes and the Rig. Did you start the potatoes raw or micro or par-boil first?

[bigtealady]

Last night, we had roasted chicked with vegetable salad. For tomorrow's dinner, we might just eat out.

[Ashen]

Shane.. thanks , I still need to save up for an egg or primo though. I am wearing D-lee down , I think I will convince her by the time this one is ready for a replacement. lol

Rotus: I washed and then thick sliced with the skin still on. I then put them in a pyrex dish with enough water to cover and microwaved til tender but not fully cooked . I wasn't sure exactly how Shane does his , so I winged it. I dipped the slices in some maple syrup then into a rub a co-worker has come up with and gave me a sample of . think breading station setup with two plates. Then I just grilled fast to get some marks and moved to indirect to form a crust and cook all the way through.. Very tasty.

Apparently I went to extra trouble because shane just slices parcooks then grills straight up. That is very good as well btw.

[Norm Matthews]

Hey y'all, ah am having some ham shanks, navy beans, corn bread, collard greens with some ice cold Co-Cola

[heidih]

Norm! That looks like an incredibly comforting and delicious meal. The slab o' butter for the bread? Skillet cornbread or? Was the shank simmered for a while and then the collards added? I also covet your bread basket.

[Norm Matthews]

Thanks heidih. Some of the shanks were simmered with the greens, some simmered with the beans. Greens simmered with sugar, hot sauce and red pepper flakes. Beans simmered with a little brown sugar, cinnamon, chicken broth and a dash of sherry. The butter went on the beans and the corn bread which was baked in a cast iron mold shaped like ears of corn. It is Wagner Ware and has a patent date of 1920. The bread basket is woven from palm fronds. It was a gift from a lady when i vacationed in Kaua'i.

[patrickamory]

menuinprogress now THAT is a burger. Absolutely gorgeous & delicious looking. Nice proportions too.

[avaserfi]

collar steak, glazed beets, beet puree, pickled beet stem, steamed beet greens, spring onion

[menuinprogress]

menuinprogress now THAT is a burger. Absolutely gorgeous & delicious looking. Nice proportions too.

Thanks! I love all sorts of food, but sometimes nothing satisfies quite like a good burger.

[mgaretz]

Sorry I didn't snap any pics, but dinner tonight was chuck steak done sous vide at 130F for 24 hours, mushroom sauce made with the reduced bag liquid, butter, cream sherry and sliced white and porcini mushrooms, served with steamed cauliflower.

[ScottyBoy]

Oh that's cool, nice using the collar steak after talking about it.

[rod rock]

Sorry I didn't snap any pics, but dinner tonight was chuck steak done sous vide at 130F for 24 hours, mushroom sauce made with the reduced bag liquid, butter, cream sherry and sliced white and porcini mushrooms, served with steamed cauliflower.

This seems pretty interesting combination. Inspiring!

[Blether]

Summer tomato soup with cream and lentils, served cold with some homegrown oregano leaves. 24-month prosciutto crudo, for a treat.

[rod rock]

Nice soup! I like leaves in it. I love herbals and leaves in food, it always give nice decoration and aroma. What's that meat on the side waiting?

[Blether]

Nice soup! I like leaves in it. I love herbals and leaves in food, it always give nice decoration and aroma. What's that meat on the side waiting?

Thanks

I'm generally kind of wary of herbs, but I made the soup to taste very simply of its ingredients - pressure-cooker chicken stock, sweated onion, tomatoes (and some brown-sauteed tomato paste), a very few lentils and the cream, salt & pepper. Now I can have it with oregano today, chives tomorrow, thyme another day; or toss in some fried garlic or a tadka of spices or some grated onion or...

In the background it's the prosciutto (parma ham) on a single slice of buttered bread.

[ScottyBoy]

I love the punch a herb gives when you get in an alternating spoonful of soup