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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: 57,469
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#10906 | |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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Quote:
Coop - it may or may not be. Taking a chance here. I have used the recipe before for crock pot peach cobbler that works awesome. You put a paper towel under the lid to catch the condensation so it doesn't get soggy. This new crock pot has a hole for a temp probe so was thinking it would evaporate out, but the condensation is still there. Guess we will see. I've done this a couple of times and it is always a success. However I use Asian five spice instead of brown sugar. http://www.heidishomecooking.com/3-s...peach-cobbler/ |
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Posts: 35,847
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#10907 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Hope it turns out and taste great
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Posts: 24,368
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#10908 |
Mostly Ignored
Join Date: Jul 2013
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Posts: 18,096
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#10909 |
Mostly Ignored
Join Date: Jul 2013
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After work, I grilled hamburgers for the wife and kid, while the wife went and bought me some crawfish. Teamwork.
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Posts: 18,096
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#10910 |
Cast Iron Jedi
Join Date: Nov 2004
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What's For Dinner? Here's Mine Vol. 3.
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Posts: 35,253
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#10911 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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#10912 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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It was good. Thanks for the recipe!
The veggies and boneless, skinless chicken thighs were frozen. I mis remembered the timing and originally put it altogether on low by noon. Got home about 4 and coop was right, the dough wasn't cooking like I thought. So turned it on high. Dough didn't cook all the way towards the middle to brown and crispy, but was still good. If I am going to do it again, I would keep the veggies frozen, but would cut the chicken in pieces. Also cook on high to cook the crescent roll crust, and put the paper towel under the lid. Thanks again! |
Posts: 35,847
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#10913 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Dilly Dilly
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Posts: 24,368
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#10914 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#10915 |
Cast Iron Jedi
Join Date: Nov 2004
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Chicken Parm.
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Posts: 35,253
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#10916 |
MVP
Join Date: May 2001
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Blackened Fish tacos (tilapia) I seasoned with a salsa verde dry seasoning from a local spice store.
topped with shredded cabbage, my pico with pineapple, cilantro fish taco sauce was a combination of sour cream, mayo, 1 lime, garlic, cumin, salt and some cilantro. Was too good and in my belly before it had a chance to get in front of a camera. |
Posts: 18,180
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#10917 |
Mostly Ignored
Join Date: Jul 2013
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Anybody got any ideas for beef shoulder steak? I got some of it in a meat package from our meat market.
My current plan is to sous vide it, sear it, and then cut into strips to go with pasta and Alfredo sauce. |
Posts: 18,096
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#10918 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Braise it. Don’t think you’re gonna like it in strips unless you sous vide it awhile. It’s usually a roast. |
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Posts: 35,253
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#10919 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Ahhh, not so fast. You can get a smoke ring with no smoke, smoke, covered in paper, etc. It's not the smoke, and it's not the rub that keeps it out. Read this little experiment. If the CO and NO can penetrate paper and hepa filters, then they can penetrate rub, which once on the meat, will become moist. The smoke ring is a bit of a myth. Hell, look at your hamburgers off of a charcoal grill next time. They will have a smoke ring, albeit thin, and they might have only been on there for a few minutes.
https://amazingribs.com/more-techniq...moke-necessary |
Posts: 15,809
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#10920 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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had shrimp scampi pizza last night
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Posts: 12,526
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