What's For Dinner Tonight?

[UncleWede]

Can't decide if I should post pics of my sushi from Friday night. I didn't MAKE it, but I damn sure ATE it all. The coloring on the mackerel was amazing, and the roe was a red color I haven't ever seen.
The cream cheese in the Philly roll, while not really of the sushi class, is still a very enjoyable meal.

[pz619]

Originally Posted by M_Six

Tru dat. Unless you're fixin' a tuna melt.

This is an excellent point. But I consulted the chart and it doesn't appear to be a goldfish or a swedish fish so the answer is no. If people want to use the dedicated cafeteria to nuke their fish to a jerky, be my guest. Use the local break room though, there will be problems.

On a separate note, tomorrow I will be making my first pizza from scratch. It'll either be a disaster or a success. We shall see.

[UncleWede]

Bachelor night
Grilled turkey, ham, and Muenster on sourdough with romaine and red lettuce I picked from the garden after first flip

[infinitekidM2C]

Originally Posted by UncleWede

Bachelor night
Grilled turkey, ham, and Muenster on sourdough with romaine and red lettuce I picked from the garden after first flip

paper plate haha

[1MOREMOD]

Also I never put anything green on my plate that only happens when wife cooks

[UncleWede]

Originally Posted by infinitekidM2C

paper plate haha

I said I was Bachin' it!!!

Actually, it's a pretty questionable habit we've fallen into, but you've never seen the way my wife washes dishes. I think the environmental impact of wasting that much water far overshadows the use of paper plates, at least in Cali. And I almost always put the paper plates in the recycle bin. Spaghetti plates go in trash.

[UncleWede]

Originally Posted by 1MOREMOD

Also I never put anything green on my plate that only happens when wife cooks

That might explain why you are so pale

[lsturbointeg]

skirt steaks! Chicago steak and Applewood





the juices coming out as it sits for 10 minutes


with Jasmine rice

[KenB925]

I've been grilling and bbq-ing, but not plating...

I've started doing potato "spears" on the grill, its a really good and quick way to do them. The mini crock pot has a mixture of butter/garlic/parsley to baste them with.

Pork tenderloin is a "Hawaiian" style rub and BBQ sauce

Finally smoked ribs. I've been experimenting with rubs, brines and sauces. The rub on these was good, the smoke and texture were just about perfect. I made 3 sauces, we all liked them, didn't love them. I'm going to work on my sauces some more, and I think I'm going back to my old rub.

[RickFLM4]

Interested in more details about that pork tenderloin rub.

[lsturbointeg]

how long do you cook the potato spears for?

[1MOREMOD]

Originally Posted by UncleWede

That might explain why you are so pale

No that's cuz I spend all my time in the gym or work and live in nw.

[detroitm2]

Originally Posted by KenB925

I made 3 sauces, we all liked them, didn't love them. I'm going to work on my sauces some more, and I think I'm going back to my old rub.

I do a LOT of BBQing, and chased the perfect sauce just like you are. In the end, I realized that the stuff I've made myself was never any better than a handful of a good sauces you can get from the store. Its not worth the time (in my experience).

Rubs on the other hand, are another story.

[KenB925]

Originally Posted by RickFLM4

Interested in more details about that pork tenderloin rub.

The usual suspects on the pork, Garlic powder, kosher salt, paprika, cayenne, onion powder, cumin, black pepper. The lone odd ball was rubbing the loin down with lemon juice before the rub.

The sauce was the much more 'Hawaiian' element, fresh ginger, pineapple juice etc.

[KenB925]

Originally Posted by lsturbointeg

how long do you cook the potato spears for?

The night after I did the spears in the picture I did them again, I cut them a bit smaller the second time which made them cook faster and more evenly. (Like a thick steak fry).

In indirect heat, on the top rack they were golden brown in 30 to 40 minutes (internal temp about 205 deg), I kept the bbq between 350 and 400

After cutting and before throwing them on, a liberal coating of kosher salt, then cook for 15 or 20 minutes before starting to pain on the melted butter mixture.

[KenB925]

Originally Posted by detroitm2

I do a LOT of BBQing, and chased the perfect sauce just like you are. In the end, I realized that the stuff I've made myself was never any better than a handful of a good sauces you can get from the store. Its not worth the time (in my experience).

Rubs on the other hand, are another story.

I hear ya, but making sauces is part of the fun for me.

I have one that I have been making for a while, it took quite a few batches to get it, but I am just messing around to see if there is something I like better.

I did the same with pizza dough, I found that my OG recipe was very good, but my new one is in another league.

[detroitm2]

Originally Posted by KenB925

I hear ya, but making sauces is part of the fun for me.

I have one that I have been making for a while, it took quite a few batches to get it, but I am just messing around to see if there is something I like better.

I did the same with pizza dough, I found that my OG recipe was very good, but my new one is in another league.

More power to ya! Best of luck!

I've done pizza dough a bunch of times too. I find using a bit of beer in the dough gives it a nice flavor. Different beers will obviously have different results, but I've found it works best (to my taste) with a decent IPA. YMMV

[RickFLM4]

Originally Posted by pz619

This is an excellent point. But I consulted the chart and it doesn't appear to be a goldfish or a swedish fish so the answer is no. If people want to use the dedicated cafeteria to nuke their fish to a jerky, be my guest. Use the local break room though, there will be problems.

On a separate note, tomorrow I will be making my first pizza from scratch. It'll either be a disaster or a success. We shall see.

So how did the pizza turn out?

[KenB925]

Originally Posted by RickFLM4

So how did the pizza turn out?

I too am interested in the results of the pizza

[RickFLM4]

Prime beef tenderloin with 3 herb chimichurri.

[1MOREMOD]

Frozen pizza

[pz619]

Originally Posted by RickFLM4

So how did the pizza turn out?

Sorry it turned out I didn't make it during the week (made tamales instead), but I have it on the schedule for tomorrow. I'll post pictures. Might be a disaster but I'll let everyone know!