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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: 57,467
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#13681 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
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Posts: 93,306
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#13682 |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
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So basically blow it up and start over/coop
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Posts: 69,965
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#13683 |
Banned
Join Date: Dec 2018
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What are your guys go to for some asada marinades.. wanna cook something up for the wifey anniversary
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Posts: 1,605
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#13684 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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I pass on large okra. I chop that shit up in soup all the time. Pickled okra trumps fried okra though.
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Posts: 24,363
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#13685 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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We did Argentine food for Easter. Flank steak and chicken thighs with chimichurri. Roast vegetables and potatoes. Some corn egg cheese thing (wasn't that great), potato salad, heart of palm salad and a quince tart.
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Posts: 2,446
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#13686 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#13687 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Holy smokes that was some feedbag you had right there. That pie yum was it blueberry or blackberry?
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Posts: 24,979
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#13688 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#13689 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#13690 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Nope just the grill.
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Posts: 2,446
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#13691 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Posts: 2,446
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#13692 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#13693 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Did 3-hour ribs. No pics. They were wonderful.
Kind of like this... https://heygrillhey.com/hot-and-fast...under-4-hours/ |
Posts: 118,020
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#13694 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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That flank looks awesome. I love a nice flank
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Posts: 24,363
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#13695 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.
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Posts: 15,808
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