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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,487
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#15871 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Posts: 41,325
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#15872 |
MVP
Join Date: Aug 2017
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that's a mixed bag....
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Posts: 13,669
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#15873 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Now that I'm back with a full kitchen and so much cookware, I've been cooking up a storm.
Two nights ago I went with (4) thin boneless porkchops fried on the stove and steamed baby bok choy. Last night I did an appetizer of roasted rep peppers, smoked Tuscan salami, fresh buffalo mozzarella and cherub tomatoes. (Forgot to take photos) I did a Chianti Classico wine. For the main I did a salad of Spring Mix with added radishes, Steamfresh veggies of white and gold corn, asparagus and carrots plus the star of the show, a ribeye. Paid $9.85 for it at Walmart as they knock $5 off since it was nearing X date. Was about 1.4 pounds and 1 1/4" think I cooked it in my cast iron Lodge pan that cost me like $19 at Target. Seared it on the stove for 3 minutes a side and then stuck it in a 500 degree oven for about another 12. When done in oven I put it back on the stove without turning on the burner and used the residual heat to baste it in butter, garlic, olive oil and black pepper mix. Very happy and every piece was edible! Not a single tough piece of grizzle. ![]() My only improvements would be adding a starch for dinner like a potato or noodles and maybe cook the steak 1-2 minutes less. Photos |
Posts: 51,537
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#15874 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
I wonder if its still Argentine beef. I remember it was a controversy years ago that they imported beef from Argentina from 20/20 or some news program like that. The thing is Argentine beef had way stricter standards than USDA. Last edited by srvy; 12-28-2020 at 01:23 PM.. |
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Posts: 24,997
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#15875 |
Seeking the Truth daily
Join Date: Jan 2006
Location: In the Country in MO
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Chicken enchilladas
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Posts: 53,711
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#15876 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Tonight is Aldi brand southwestern egg rolls and a big fat salad, these little egg rolls man I'm tellin' ya they rock
They're not always available, but when they are I always grab two boxes https://images.app.goo.gl/bLsEZr6dgxYaPYZw6 |
Posts: 93,389
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#15877 |
MVP
Join Date: Aug 2017
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Lunch
Pan fried, cherry smoked bone in ham sliders with habanero white cheddar and German style cole slaw. pineapple/ banana /pear Icee/ smoothie with 2oz white rum |
Posts: 13,669
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#15878 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Ham and beans to bring in the new year.
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Posts: 41,325
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#15879 | |
Supporter
Join Date: Aug 2000
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Quote:
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Posts: 95,642
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#15880 |
Banned
Join Date: Sep 2011
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We need to get back to cooking.
We order out literally every night of the month. |
Posts: 937
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#15881 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 51,537
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#15882 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
Still have an unopened box of 16 in the freezer |
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Posts: 93,389
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#15883 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
It was so meh I didn’t even keep the hock for ham and beans. Blech. |
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Posts: 57,487
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#15884 | |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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Quote:
Actually, never mind. Try sous vide, or simply using an oven bag to start. Preheat your oven/grill/whatever after the ham takes its 'bath' (I usually use the oven, set at 450, or you can set for broil and just lower the height of the ham to about 3-4 inches below the heating element), and drop bagged ham into an ice bath for 20 minutes. Then remove from bag, put on baking pan (use a grid if you like) and season/prep ham as you described above. Pop in oven for about 15-20 minutes max. Brush with glaze about every 5-7 minutes. Comes out super juicy, and glaze should be nice and crusty. |
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Posts: 31,307
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#15885 | |
In Search of a Life
Join Date: Mar 2006
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Quote:
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Posts: 22,258
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