What's for dinner?

While mine doesn’t look as delicious as the steak above ^^ homemade chicken enchiladas for dinner tonight were pretty dang tasty!

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Back to basics for a rainy day...pot roast.

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Steak night last night. If you grill I highly recommend getting a set of Grill Grates. They are amazing with heat retention and dont have any flare ups. Money well spent!
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Holy crapola that looks awesome. When you hosting a group meet? :)
 
Trying some venison "barbecue" this evening. It's not the real deal as the rain this week prevented me from smoking it for the couple hours I had hoped to be able to, but it's been circulating at 70C for 45ish hours. Letting the sauce reduce on the meat while the sweet potatoes bake, then we'll give it a try. Shredded very nicely, so I'm hopeful.20200521_173305.jpg
 
Ribs, along with cole slaw* and baked beans*.

(*Not pictured. Upgrade to see full photo, only $29.95)
 

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Bourbon chicken and bacon skewers.

Cut up chicken thighs and thick sliced bacon into bite sized pieces. Loaded them onto the skewers. Chicken, bacon, chicken, bacon, repeat, etc.

The sauce was 1.5C off the shelf, regular bbq sauce, 1/2C bourbon, a handful of light brown sugar, kosher salt and pepper, 2TBS yellow mustard, 1TBS garlic powder, one big squirt of avocado oil, and one big squirt of sriracha.

Grilled and basted until all the sauce was used. Dang if these things didn't rock!

ETA: @Metalliman27055 Can you guess where I got this idea? :cool:

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Edit: I used some of the sauce on the skins from the thighs and grilled them, too.

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Bourbon chicken and bacon skewers.

Cut up chicken thighs and thick sliced bacon into bite sized pieces. Loaded them onto the skewers. Chicken, bacon, chicken, bacon, repeat, etc.

The sauce was 1.5C off the shelf, regular bbq sauce, 1/2C bourbon, a handful of light brown sugar, kosher salt and pepper, 2TBS yellow mustard, 1TBS garlic powder, one big squirt of avocado oil, and one big squirt of sriracha.

Grilled and basted until all the sauce was used. Dang if these things didn't rock!

ETA: @Metalliman27055 Can you guess where I got this idea? :cool:

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I’d hit that.
 
What was the rubba dub dub? Has some color to it. Looks good.
I dont measure anything so I can't give exacts, but it salt, pepper, cayenne, smoked paprika, brown sugar, some garlic, onion and used some Worcestershire for it to stick. Came out pretty good, I'm still regretting eating so much.
 
I dont measure anything so I can't give exacts, but it salt, pepper, cayenne, smoked paprika, brown sugar, some garlic, onion and used some Worcestershire for it to stick. Came out pretty good, I'm still regretting eating so much.

Cayenne and Paprika were probably the keys. Like me some paprika.
 
I dont measure anything so I can't give exacts, but it salt, pepper, cayenne, smoked paprika, brown sugar, some garlic, onion and used some Worcestershire for it to stick. Came out pretty good, I'm still regretting eating so much.

How do you keep them from drying out. When I do smaller briskets like flats I find I am always fighting moisture loss in order to get the tenderness I am looking for.
 
How do you keep them from drying out. When I do smaller briskets like flats I find I am always fighting moisture loss in order to get the tenderness I am looking for.
Spray it with apple juice about every 20 minutes, and wrap it after the bark is good and stable. Then just cook till it probes tender somewhere around 195-205ish. Let it rest wrapped till internal temp is about 170, slice and munch. Which is what I'm about to do with some of the leftovers as I type this.
 
Tonight I fired up the Traeger and my griddle on propane grill and cooked then seared a couple of spectacular steaks to a perfect medium rare... A ribeye for me and a filet for the old lady... And some sauteed broccoli...

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Put together a wicked charcuterie and fromage plate and smoked some bacon wrapped, pimento cheese stuffed jalapenos on the Traeger, as well as some beef satay skewers on the grill... Served with a wonderful sparkling rose from Argentina I decided to quit saving...

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And because I can, I floured some thick sliced bacon, fried it up, and put it on a leftover piece of my daughter's chocolate layer cake from her birthday celebration.

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Had a late lunch so I just threw together a snack for dinner... Just some tuna and egg on cucumber slices...

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You sir are twisted... I like the cut of your jib...

Full disclosure. Between dismantling 200ft of chain link fence in today's humid hotness and delivering my stepdad's ladder to him (which turned into a leisurely drive on some back roads), the evening meal was missed.

After a shower, I decided I wanted to flour and fry some of my leftover thick sliced bacon. About that time, my wife warns me if I don't eat the cake, it's going to dry out.

The rest is culinary history.
 
I haven't, but I know I should. Did he say something that related to this?

And while you are here, I wish my food looked half as good as yours does.

His last show was a chef that makes fresh legit pasta and mentioned that dish several times... Just seemed too coincidental to me, but the world is odd that way...
 
His last show was a chef that makes fresh legit pasta and mentioned that dish several times... Just seemed too coincidental to me, but the world is odd that way...

That is funny. I just told my wife about this and she jokingly said she expects the dish with fresh pasta next time.
 
With all this very warm weather, I chose a Eastern Mediterranean meal for this evening. Spanakopita, Tabouli, Hummus, Pita, Tsaziki and Lamb Dolmades. If only I could smell the sea along with these other aromas, I might think I was in Heaven.
 
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