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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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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..
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Old 05-19-2024, 08:57 PM   #18181
ptlyon ptlyon is online now
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Damn
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Old 05-20-2024, 11:38 AM   #18182
scho63 scho63 is offline
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I ordered a ton of dim sum yesterday.

Wanted to go out with a bang since starting a ling water only fast.

The last three months of travel and trade shows killed my health and weight.

Time to get back on track......
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Old 05-20-2024, 11:58 AM   #18183
scho63 scho63 is offline
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Join Date: Feb 2009
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Quote:
Originally Posted by KCUnited View Post
Same day jumbo shrimp pulled from the Sea of Cortez wrapped around andouille over red beans and rice
Here is a grilled shrimp recipe I created that kicks ass.

2 pounds jumbo shrimp cleaned and deveined, heads can be on or off

Wet soak:
1 cup Extra Virgin Olive oil
1 cup Franks Red Hot Sauce
1/4 cup Sriracha

Whisk well and soak 30 minutes

Dry rub per pound:
2 Tbs clove powder
4 Tbs onion powder
4 Tbs garlic powder
2 Tbs chili powder
1 Tbs cumin
1 Tbs cinnamon
1 Tbs sugar
1/4 Tbs red chili flakes
Salt to taste

Mix well in bowl. Take shrimp out of wet mix and drop in metal strainer to remove excess liquid. Then take and add to dry mix.
Toss to ensure all coated then shake off excess.

Add 4 to metal skewers and grill about 2 minutes a side on med-high to crystalize sugar.

Dipping sauce:
1 cup plain greek yogurt
1 cup sour cream
1/3 cup mango puree

Mix well in food processor and top with finely chopped cilantro leaf
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Old 05-20-2024, 12:17 PM   #18184
Megatron96 Megatron96 is offline
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Location: Phoenix, AZ
Quote:
Originally Posted by scho63 View Post
I ordered a ton of dim sum yesterday.

Wanted to go out with a bang since starting a ling water only fast.

The last three months of travel and trade shows killed my health and weight.

Time to get back on track......


What is ling water? Is that like dinga water?
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Old 05-20-2024, 12:47 PM   #18185
KCUnited KCUnited is online now
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Join Date: Nov 2007
Location: Land of Drincoln
Quote:
Originally Posted by scho63 View Post
Here is a grilled shrimp recipe I created that kicks ass.

2 pounds jumbo shrimp cleaned and deveined, heads can be on or off

Wet soak:
1 cup Extra Virgin Olive oil
1 cup Franks Red Hot Sauce
1/4 cup Sriracha

Whisk well and soak 30 minutes

Dry rub per pound:
2 Tbs clove powder
4 Tbs onion powder
4 Tbs garlic powder
2 Tbs chili powder
1 Tbs cumin
1 Tbs cinnamon
1 Tbs sugar
1/4 Tbs red chili flakes
Salt to taste

Mix well in bowl. Take shrimp out of wet mix and drop in metal strainer to remove excess liquid. Then take and add to dry mix.
Toss to ensure all coated then shake off excess.

Add 4 to metal skewers and grill about 2 minutes a side on med-high to crystalize sugar.

Dipping sauce:
1 cup plain greek yogurt
1 cup sour cream
1/3 cup mango puree

Mix well in food processor and top with finely chopped cilantro leaf
I brought back a couple kilos (of shrimp) so I'll give this a try
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Old 05-20-2024, 03:47 PM   #18186
scho63 scho63 is offline
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Quote:
Originally Posted by KCUnited View Post
I brought back a couple kilos (of shrimp) so I'll give this a try
The key is to make sure the shrimp isn't real wet or the dry rub will be clumpy.

You can even add a little curry powder too.
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Old 05-20-2024, 05:37 PM   #18187
scho63 scho63 is offline
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Question for board:

If you were to make a real steak sandwich, what cut would you use and how thick?

I had a steak sandwich in Northern Virginia that was fantastic. It was about 1/2 - 3/4 inch thick, cooked perfect and tender. I think it was a ribeye.

It was a single piece.

I could see using a flank steak, flat iron steak or skirt steak and then cutting into nice slices.

While on rare occasions I like a good old school Philly cheesesteaks, often they lack flavor of real steak.

I also had some filet mignon sliders at Mortons that rocked.

What cut would you use?
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Old 05-20-2024, 05:53 PM   #18188
KCUnited KCUnited is online now
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Location: Land of Drincoln
I slice ribeye for my steak sams
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Old 05-20-2024, 06:27 PM   #18189
Megatron96 Megatron96 is offline
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Join Date: Jan 2019
Location: Phoenix, AZ
Quote:
Originally Posted by scho63 View Post
Question for board:

If you were to make a real steak sandwich, what cut would you use and how thick?

I had a steak sandwich in Northern Virginia that was fantastic. It was about 1/2 - 3/4 inch thick, cooked perfect and tender. I think it was a ribeye.

It was a single piece.

I could see using a flank steak, flat iron steak or skirt steak and then cutting into nice slices.

While on rare occasions I like a good old school Philly cheesesteaks, often they lack flavor of real steak.

I also had some filet mignon sliders at Mortons that rocked.

What cut would you use?

I believe that ribeye is traditional, and usually the cut that I use. I remove that eye of fat in the middle though. Dice it up and melt it down to tallow in the pan. Cook the steak in that.


I'm also partial to skirt. I tenderize it a bit first or marinade it in beer and lemon/lime juice for 30 minutes to 2 hours.


Strip, flank and flat iron works; anything with good beefy flavor. Filet tends to be very tender but not as beefy.


Inch to inch and a half is pretty standard. I slice my steaks on the bias.


I like ciabatta bread; holds up fairly well and goes great with all that olive oil and parm. Any crusty bread will do though.
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Old 05-21-2024, 04:39 PM   #18190
Delaney37 Delaney37 is offline
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[IMG]JWCassy[/IMG]

John Wayne casserole...mmmm
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Old 05-21-2024, 05:02 PM   #18191
Easy 6 Easy 6 is offline
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Quote:
Originally Posted by Delaney37 View Post
[IMG]JWCassy[/IMG]

John Wayne casserole...mmmm
Watcha got going on there, some kinda cowboy pizza?
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Old 05-21-2024, 05:10 PM   #18192
KCUnited KCUnited is online now
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Quote:
Originally Posted by Delaney37 View Post
[IMG]JWCassy[/IMG]

John Wayne casserole...mmmm
Haven't seen one of those in a while and totally wood
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Old 05-21-2024, 05:14 PM   #18193
Delaney37 Delaney37 is offline
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Originally Posted by Easy 6 View Post
Watcha got going on there, some kinda cowboy pizza?
Sort of, I've heard it called that also. When Dad fixed it he called John Wayne casserole.
Brown 1lb hamburger and season with favorite taco seasoning. Cut up and saute some onion and bell pepper. Line the pan with refrigerated biscuits with no stick spray and brown them to make a crust. Mix up some sour cream and mayo and stir in veggies and some cheese. Put seasoned hamburger on browned biscuits in pan and add diced green chiles or jalapenos or both. Then spread mayo/sour cream/veggies/cheese mix over the burger and top with cheese. Bake at 375 for 30 to 40 minutes.
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Old 05-21-2024, 05:19 PM   #18194
Delaney37 Delaney37 is offline
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Originally Posted by KCUnited View Post
Haven't seen one of those in a while and totally wood
Yeah been many many moons since I last had it. Looked in the fridge to see what I had to fix for dinner and next I know I'm making Dad's casserole
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Old 05-21-2024, 05:54 PM   #18195
Easy 6 Easy 6 is offline
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Quote:
Originally Posted by Delaney37 View Post
Sort of, I've heard it called that also. When Dad fixed it he called John Wayne casserole.
Brown 1lb hamburger and season with favorite taco seasoning. Cut up and saute some onion and bell pepper. Line the pan with refrigerated biscuits with no stick spray and brown them to make a crust. Mix up some sour cream and mayo and stir in veggies and some cheese. Put seasoned hamburger on browned biscuits in pan and add diced green chiles or jalapenos or both. Then spread mayo/sour cream/veggies/cheese mix over the burger and top with cheese. Bake at 375 for 30 to 40 minutes.
Sounds kinda like a Tex-Mex reverse pot pie with the biscuits on bottom instead, I'd make that on a sunday and slam the leftovers for days... sounds great
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