What's for dinner?

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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I made the butter chicken sandwiches last week. Was pretty solid.

His Carne Asada is by far my favorite recipe. Make it all the time. —Bitch all you want about using soy sauce in carne Asada.— I don’t care cause It’s darn yummy.
 
Those look good, but someone needs to clean that deflector pan at some point!

What time and temp you use? I am good at wings, but need to get better at whole chickens and pieces.

Clean? Nah... That's extra flavor...

I cook chicken on max temp. Don't use time, I use thermometers for everything but bacon on the Traeger...
 
Clean? Nah... That's extra flavor...

I cook chicken on max temp. Don't use time, I use thermometers for everything but bacon on the Traeger...

I’ve been cooking chicken at higher temps on the pellet grill and been happy with the results. Not convinced slow smoking adds enough flavor to matter fro wings and small stuff.
 
HOLY COW!!!! My wife just made Spaghetti Squash Lasagna with spice named RAO. Oh my goodness!!! I could exist on this stuff and a good IPA for the rest of my LIFE. Spaghetti Squash is the most awesome stuff I have ever eaten. I went back for seconds.... something I hardly ever do.
 
My mom brought over lasagna for us to heat up and eat when my wife and I were ready for it. My mom is Italian and this was made with her "gravy" recipe. I really need to learn how to make her recipes.

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One of the best Christmas presents I’ve received in recent years was a cookbook my mother “filled” with recipes belonging to my grandparents on each side. Really wish I had the foresight to ask my father for some of his before he passed.. many days I would call him and he’d walk me through stuff while on the phone. But that’s no longer an option.

I highly recommend spending an evening sitting down with her and writing down or typing not only your favorites; but hers as well.

Pop had a siraccha garlic shrimp that I wasn’t super fond of, but brings wonderful memories on the rare occasion I try it(and fail to get it right)

My best friends mother had one “published”? Of all their extended family’s favorites. It was gifted to my wife and I on our wedding day. While it’s awesome, it’s just not the same as the stuff I grew up eating.
 
Was the cook for this afternoon's early Father's Day supper.
Got two tenderloins from Lowes Foods in Cape Carteret and had them sliced into one and a half inch steaks, some to cook today, others to freeze for later.
Went minimalist on the seasoning, dampened with Worcestershire sauce, season salt, black pepper, and a mix of Grillmates Mesquite and Montreal Steak seasoning at 400 degrees, give or take for cooking........
Seasoned six of them for today's supper, this morning I went to Food Lion in Havelock and picked up a pack of two split chicken breasts.
I tried out cooking them a different way, marinated them in Montreal Steak Seasoning marinate, mixed with a bottle of Food Lion steak house marinate. Let them marinate for about an hour and a half in separate bags before I wrapped them in aluminum foil with the marinate and put them on the grill on low/ low medium heat.
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The chicken was my weakness today, lol, it and the steak were stupid good....
 
Wife made a Cajun pasta for lunch today. Smoked sausage, andouille, chicken. The one on the left also has shrimp (I’m the only one in the house that likes shrimp).

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Lol, that's Wegmans brand out of the jar. It's legit. Bubbles when you open it... I've made it from scratch before, sauerkraut too, but it is a process...
Not brave enough to make kimchi. My luck would make everyone that ate it sick. Looks tasty tho!

This is a pretty good starting point. Will be 10000X better than Wegamans in a jar. You can scale it to smaller amounts. I do a 1/4 recipe.

https://www.maangchi.com/recipe/easy-kimchi

 
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