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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: 57,441
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#18331 | ||
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
https://championshipcatering.com/rec...characteristic. Quote:
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Posts: 117,919
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#18332 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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For me it is a matter of quantity and flavor.
Baby backs are filet mignon and St Louis style are rib eyes. |
Posts: 51,498
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#18333 |
MVP
Join Date: May 2001
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For me #1 is price. Baby back can be easily double the price of spares. Back back are higher up on the rack and contain a portion of the loin which typically will make them a meatier rib. Which is why most people prefer them. Spares, whether they have been trimmed down to a STL trim, or just the bone removed, or the bone and ribs tips removed is my preference. If I can get 2 racks for the price of 1 back back rack, that's a no brainer to me.
I smoked a rack of STL yesterday for some family. I don't think they knew or gave a damn what cut they were. Only thing left was bones. edit* trimmings from spares always get smoked and thrown in beans. |
Posts: 18,177
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#18334 |
MVP
Join Date: Oct 2012
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Ribs.
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Posts: 16,865
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#18335 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Tom Yum ramen soup with shrimp and some leftover pork loin, sriracha, squeeze of lime, raw scallion for garnish
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Posts: 93,227
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#18336 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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My neighbor who's off the boat Italian and genuinely hates everything has warmed up to me a bit and gave me some of his hand made sausage...and biscotti for morning coffee...both of which are straight fire
Anyway, finally got around to using the sausage on a homemade pizza, the other is a white pizza with green olives and a **** ton of garlic ![]() ![]() ![]() |
Posts: 34,658
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#18337 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
And you can never have too much garlic on a pizza |
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Posts: 93,227
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#18338 |
I am Number Six
Join Date: Aug 2000
Location: Columbia, MD, USA
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Last night’s dinner was 8 oz. Sirloins, marinaded overnight, pan seared, and finished in the oven; garlic mashed potatoes, and garlic Parmesan asparagus.
Have to say I was pretty pleased with the results. |
Posts: 6,630
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#18339 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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I am FEASTING this weekend
Tonight is a heaping catfish fritter basket from the local pub, with excellent potato salad, onion, tartar... and some fried green tomatoes I'll be making fresh Tomorrow night is ribeye street tacos, picked up two big ones and they're going in an overnight marinade of OJ, fresh garlic, onion powder, cumin and oil... then getting flame grilled and chopped up Topped with chipotle lime crema, cilantro and onion Side of refries and Spanish rice |
Posts: 93,227
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#18340 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Mrs. GloryDayz and I are really enjoying learning how to cook on the new Blackstone. Tonight is easy, brats for a pool party, but the fried rice, bacon, and chicken breasts we've done have been a fun thing to learn..
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#18341 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Made a giant sandwich on Ciabatta loaf.
Prosciutto, mozzarella, roasted red peppers and arugula with a dressing of EVOO, balsamic vinegar, basil paste, garlic powder, salt and pepper whisked in small bowl and spread on both sides with silicone brush after removing excess dough. Ate half and wrapped the other half for tomorrow. It was delicious. Also had RAOs Italian wedding soup . |
Posts: 51,498
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#18342 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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That looks fantastic scho
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Posts: 41,272
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#18343 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
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Posts: 117,919
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#18344 |
In Mahomes I trust!
Join Date: Aug 2000
Location: Baton Rouge, LA
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The French dip tonight! Cut roast beef from the deli and provolone cheese as well. Fresh French bread and McCormick's Au Jus mix. Heat the roast beef in the oven in foil for 350 for 20 min. Meanwhile, heat Au Jus. On French bread spread Arby's Horsey sauce, add heated roast beef. Add the provolone cheese. place sandwich under the broiler for 1 1/2 minutes. Serve with Au Jus. Dip sandwich in Au Jus and enjoy!
Last edited by Stryker; 07-19-2024 at 07:45 PM.. |
Posts: 6,131
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#18345 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Charcuterie board last night then a homemade jalapeño and cheddar sour dough the wife whipped up over the last couple days
DM for tips on how to create that salami flower (its really just laying it over the rim of a glass then flipping it upside down) Incredibly ghey I know but how you do anything is how you do everything ![]() ![]() ![]() |
Posts: 34,658
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