|
07-15-2015, 08:45 AM | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
|
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: 57,710
|
05-21-2017, 06:45 PM | #8026 | |
Shit
Join Date: Jun 2008
|
Quote:
|
|
Posts: 55,715
|
05-21-2017, 06:49 PM | #8027 |
Supporter
Join Date: Aug 2000
|
|
Posts: 95,642
|
05-21-2017, 06:51 PM | #8028 |
Mostly Ignored
Join Date: Jul 2013
|
First weekend of summer vacation for our kid, so we've been doing fun stuff. Dinner tonight was hamburgers on the grill with beef patties, sharp cheddar cheese, bacon, grilled pineapple, and Stubb's honey pecan bbq sauce. Crinkle fries, and pickle spears.
That sauce has a unique flavor. I wouldn't care to put it on bbq, but I've always thought it went great on burgers. |
Posts: 18,096
|
05-21-2017, 07:02 PM | #8029 |
WE ARE THE CHAMPIONS
Join Date: Aug 2000
|
Horseradish crusted filet with mushroom caps and a cheddar twice-baked potato. Preceded by bacon-wrapped scallop skewers.
|
Posts: 119,887
|
05-21-2017, 07:06 PM | #8030 |
Mostly Ignored
Join Date: Jul 2013
|
I don't think I've ever had a twice baked potato. They always sound and look so good, though.
|
Posts: 18,096
|
05-21-2017, 07:13 PM | #8031 | |
WE ARE THE CHAMPIONS
Join Date: Aug 2000
|
Quote:
The only thing I didn't like was the mushrooms, because they had a strong onion flavor. Fine for most people, but I hate onions. Will opt for the creamed spinach next time. This was from Wildfire in Oak Brook, IL. |
|
Posts: 119,887
|
05-21-2017, 08:10 PM | #8032 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
|
The younger son and I decided it was rib night. He nailed it. And right on cue the neighbors stopped in. Ha....
Sent from my SAMSUNG-SM-G920A using Tapatalk |
Posts: 118,395
|
05-21-2017, 08:11 PM | #8033 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
|
Ribs look good. Should have sliced one out for the pic
|
Posts: 24,517
|
05-21-2017, 08:13 PM | #8034 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
|
Thinking about a smoked meatloaf during the week. It's about time to buy more smoking wood.
|
Posts: 24,517
|
05-21-2017, 08:13 PM | #8035 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
|
|
Posts: 118,395
|
05-21-2017, 10:01 PM | #8036 | |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
|
Quote:
Now, I know why they always try to give it away. And I thought they were really thinking of me in a generous way. |
|
Posts: 163,982
|
05-22-2017, 07:48 AM | #8037 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
|
FMB's fried potatoes method is pretty similar to what I've always used, though I've not taken them back to room temperature after microwaving them in the past. So I decided to give that a shot and take a stab at diner burgers
My induction stove can get a skillet upwards of 750-800 degrees (I'd imagine even a little hotter if I asked it to) but I hate cooking at heat that high in the house. So I blasted the skillet then took it outside and set it on a full coal base on the Weber. A full chimney full of coals couldn't keep that damn thing as hot as my stove but I was able to maintain about 650 and was pretty pleased with the result: As close to an LC's Double Bacon Big Cheese as I've managed to this point. It was damn good. |
Posts: 62,499
|
05-22-2017, 08:25 AM | #8038 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
|
My biggest challenge cooking in the condo is lingering smells and internal heat in the summer. I bought a Kettle-Q last month as an additional cooktop for outdoors. I've been most impressed with diner burgers off it.
|
Posts: 35,092
|
05-22-2017, 08:59 AM | #8039 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
|
|
Posts: 52,112
|
05-22-2017, 09:18 AM | #8040 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
|
Quote:
Bake for an hour at 400. Cut the top quarter/half an inch off and then scoop out the guts with a grapefruit spoon. The serrated edges make it a 30 second process. I will bake 3 potatoes for every 2 that I serve so that I get a nice heaping top. I throw the guts in a glass bowl then salt/pepper to taste. Dice up a couple pats of butter, toss that in and then mash like I would mashed potatoes. Then I fold in some sour cream, bacon (real bacon bits; not the shitty chip kind), green onions, cheddar and diced jalapenos (fresh jalapenos, not pickled, 1-2 slices with seeds per potato, IMO). Fill the scooped shells back up and bake for 10 minutes. It's just long enough to heat the middle back up after adding butter/SC. Once warmed, flatten the tops with a fork to create little channels, then put a little more cheddar on top of that and bake until the cheese is browned (about another 10 minutes). The flat top and channels hold the cheese better. Cradle to grave you're looking at maybe 1.5 hours and only about 10-15 minutes of that requires actual prep work or attention. And I've done a microwave version that I finish baking in a toaster oven that is a close enough proxy; takes maybe 30 minutes. Give 'em a shot. |
|
Posts: 62,499
|
|
|