Author Topic: whats for dinner tonight (Read 110293 times)

Farmer Jon · « **Reply #1350 on:** December 29, 2017, 07:05:02 PM »

Got my mother inlaws famous homemade chicken and dumplings. Made out of one of my onery roosters. I seriously need to get the tread mill out when we get home. I'm going to gain a few pounds on this trip.

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Farmer Jon · « **Reply #1351 on:** December 29, 2017, 07:49:22 PM »

Delicious

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Flyin6 · « **Reply #1352 on:** December 29, 2017, 10:36:57 PM »

^^^That looks right^^^^

Was raised on those things

I'd substitute squirrels, quartered up in there for meat and grandma would make a big pot pie like that with biscuit crust over the whole thing, MMMMMMM

nmeyer414 · « **Reply #1353 on:** December 30, 2017, 10:41:43 AM »

The crust is lining the dish, next time ill put one on top.

Was this fister a recruiter........if so what was his name?

Flyin6 · « **Reply #1354 on:** December 30, 2017, 11:39:36 PM »

Quote from: nmeyer414 on December 30, 2017, 10:41:43 AM

The crust is lining the dish, next time ill put one on top.

Was this fister a recruiter........if so what was his name?

I can't say his name here of course...look for a PM

nmeyer414 · « **Reply #1355 on:** January 08, 2018, 09:03:43 PM »

Chili and lime baked cod with mashed culiliflower

EL TATE · « **Reply #1356 on:** January 09, 2018, 11:26:14 AM »

mmmmm...

nmeyer414 · « **Reply #1357 on:** January 09, 2018, 01:21:10 PM »

tonight I am doing a spin on some Cajun bbq shrimp with some cheddar broccoli rice

BobbyB · « **Reply #1358 on:** January 09, 2018, 02:45:34 PM »

Quote from: nmeyer414 on January 08, 2018, 09:03:43 PM

Chili and lime baked cod with mashed cauliflower

Minus the cauliflower

Quote from: nmeyer414 on January 09, 2018, 01:21:10 PM

tonight I am doing a spin on some Cajun bbq shrimp with some cheddar broccoli rice

Pass the shrimp.

nmeyer414 · « **Reply #1359 on:** January 09, 2018, 04:33:17 PM »

Quote from: BobbyB on January 09, 2018, 02:45:34 PM

Quote from: nmeyer414 on January 08, 2018, 09:03:43 PM
Chili and lime baked cod with mashed cauliflower

Minus the cauliflower

Quote from: nmeyer414 on January 09, 2018, 01:21:10 PM
tonight I am doing a spin on some Cajun bbq shrimp with some cheddar broccoli rice

Pass the shrimp.

don't knock it till you try it brother.....I was the same way until I tried it.

Flyin6 · « **Reply #1360 on:** January 09, 2018, 05:56:11 PM »

I'm feelin' weak (And lazy)...Taco Bell Tacos!

TexasRedNeck · « **Reply #1361 on:** January 09, 2018, 06:41:34 PM »

Love me some 7 layer!

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stlaser · « **Reply #1362 on:** January 09, 2018, 07:32:02 PM »

Wife does the cauliflower taters, I agree not what you think & very edible.

Flyin6 · « **Reply #1363 on:** January 09, 2018, 07:58:00 PM »

I'm such a pig!

Downed six of em' and I'm not ashamed!

Large pre-Ranger did seven!

nmeyer414 · « **Reply #1364 on:** January 09, 2018, 08:00:27 PM »

Bbq shrimp and broccoli cheddar rice.........

I actually followed the recipe to a "T".......and damn idfthis isnt knock your socks/britches good....

Here is the book i recommend getting and here is the recipe. I would give you all a link, but you have to pay for a subscription to their site.

BobbyB · « **Reply #1365 on:** January 11, 2018, 05:33:09 AM »

Quote from: Flyin6 on January 09, 2018, 07:58:00 PM

I'm such a pig!

Downed six of em' and I'm not ashamed!

Large pre-Ranger did seven!

We've all been there.

nmeyer414 · « **Reply #1366 on:** January 11, 2018, 08:09:39 PM »

Baked chicken breast with some au graten taters and some saut?ed onions and peppers on the side with a little of the sauce linked drizzled on top.

http://real-man-truckworks-and-survival.com/index.php?topic=3263.0

BobbyB · « **Reply #1367 on:** January 12, 2018, 06:32:32 AM »

Quote from: nmeyer414 on January 11, 2018, 08:09:39 PM

Baked chicken breast with some au graten taters and some saut?ed onions and peppers on the side with a little of the sauce linked drizzled on top.

http://real-man-truckworks-and-survival.com/index.php?topic=3263.0

Looks good, I'll have extra chicken and taters . You can have the extra onions and peppers, since you're living all healthy.

TexasRedNeck · « **Reply #1368 on:** January 12, 2018, 07:55:02 AM »

OK Nate that looks good.

I want to recreate a steak I've had at capital grille. Its a porchini mushroom rubbed bone in ribeye with a 15 year balsamic vinegar glaze. I have to do some research on powdering dried porchini mushrooms and making a glaze. Then I have to drop the coin on prime steaks but it shouls still be cheaper than a trip to capital grill

Flyin6 · « **Reply #1369 on:** January 12, 2018, 08:20:45 AM »

Nate is flippin amazing

But what I find just as amazing

Is that there are a bunch of you's (HS) (Hill Billie Speak) on here who can also cook!

I'm really impressed

So I made up a chicken and spinach lasagna.

Should have cooked it at 325 for about an hour +15

I set the oven at 400 to preheat

Put in the lasagna

Forgot to reset the temp.

So, the bottom and top was not lookin' all that edible, but we made a meal out of the middle! ;-)

cruizng · « **Reply #1370 on:** January 12, 2018, 08:29:57 AM »

That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them.

Flyin6 · « **Reply #1371 on:** January 12, 2018, 08:42:56 AM »

Quote from: cruizng on January 12, 2018, 08:29:57 AM

That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them.

I'm runnin' about 50/50 on the burgers...

nmeyer414 · « **Reply #1372 on:** January 12, 2018, 11:41:44 AM »

Quote from: TexasRedNeck on January 12, 2018, 07:55:02 AM

OK Nate that looks good.

I want to recreate a steak I've had at capital grille. Its a porchini mushroom rubbed bone in ribeye with a 15 year balsamic vinegar glaze. I have to do some research on powdering dried porchini mushrooms and making a glaze. Then I have to drop the coin on prime steaks but it shouls still be cheaper than a trip to capital grill

Something like this?

https://www.savoryexperiments.com/capital-grille-porcini-rubbed-delmonico/

stlaser · « **Reply #1373 on:** January 12, 2018, 02:08:08 PM »

Quote from: Flyin6 on January 12, 2018, 08:42:56 AM

Quote from: cruizng on January 12, 2018, 08:29:57 AM
That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them.
I'm runnin' about 50/50 on the burgers...

Whatever you do, do not answer Nate?s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....

Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate

)

TexasRedNeck · « **Reply #1374 on:** January 12, 2018, 03:44:07 PM »

Nate that?s awesome. Thanks for the Google fu. Will try and report back

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nmeyer414 · « **Reply #1375 on:** January 12, 2018, 04:49:52 PM »

Quote from: TexasRedNeck on January 12, 2018, 03:44:07 PM

Nate that?s awesome. Thanks for the Google fu. Will try and report back

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no problem man, I think I may try something like this as well.

have you thought about getting an aging system put together?

Quote from: stlaser on January 12, 2018, 02:08:08 PM

Quote from: Flyin6 on January 12, 2018, 08:42:56 AM
Quote from: cruizng on January 12, 2018, 08:29:57 AM
That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them.
I'm runnin' about 50/50 on the burgers...

Whatever you do, do not answer Nate?s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....

Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate )

your welcome.....

by the way, the next time you are thinking about pulled pork give me a call before hand and ill help you get it dialed in a lot better with times and such.

cruizng · « **Reply #1376 on:** January 12, 2018, 05:15:40 PM »

Quote from: stlaser on January 12, 2018, 02:08:08 PM

Quote from: Flyin6 on January 12, 2018, 08:42:56 AM
Quote from: cruizng on January 12, 2018, 08:29:57 AM
That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them.
I'm runnin' about 50/50 on the burgers...

Whatever you do, do not answer Nate?s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....

Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate )

Nate is a very bad influence when it comes to cooking. I have been watching this guys youtube channel and looking at this pellet grill. Still too much money. $1400.00

https://www.atbbq.com/yoder-smokers-ys640-pellet-grill.html

Or I have been watching these old WOK cooking video's
https://www.youtube.com/channel/UCWE6xAySXM87BFjgTzLlIVQ
And just buying this for $400.00. Start off small.
http://www.thewonderwok.com/

Well I have time. Not cooking outside while it's 10 below.

TexasRedNeck · « **Reply #1377 on:** January 12, 2018, 05:19:12 PM »

Nate I watched Alton Brown show where he dry aged. What do you have in mind??

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stlaser · « **Reply #1378 on:** January 12, 2018, 05:24:14 PM »

Will do Nate, might be a month or so as I did two and froze some.

nmeyer414 · « **Reply #1379 on:** January 12, 2018, 05:56:19 PM »

I have seen folks talk about these

https://www.google.com/search?source=hp&ei=ozxZWpORCJK2jwSQ34OQDw&q=UMAi+bags+&oq=UMAi+bags+&gs_l=psy-ab.3..0l6j0i22i30k1l4.1159.1159.0.2873.1.1.0.0.0.0.102.102.0j1.1.0....0...1c.1.64.psy-ab..0.1.101....0.hXyStx3cMrE

https://www.drybagsteak.com/

https://www.amazon.com/s/ref=nb_sb_ss_i_3_4?url=search-alias%3Dgrocery&field-keywords=umai+dry+age+bags&sprefix=umai%2Cgrocery%2C274&crid=CDW0NJDJWKML

http://www.bbq-brethren.com/forum/search.php?searchid=3645283

TexasRedNeck · « **Reply #1380 on:** January 12, 2018, 07:54:26 PM »

here is the episode. love the idea of the chimney

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe-2014714

nmeyer414 · « **Reply #1381 on:** January 13, 2018, 06:21:50 PM »

Its about 10deg here and ill be darned if its gonna stop me from smoking some wings.

This this is purring right along and staying at temp easily.

nmeyer414 · « **Reply #1382 on:** January 13, 2018, 07:38:37 PM »

Yummy

stlaser · « **Reply #1383 on:** January 13, 2018, 07:47:40 PM »

Flyin6 · « **Reply #1384 on:** January 13, 2018, 08:53:20 PM »

That's the spirit!

Bob/OlallaWa · « **Reply #1385 on:** January 13, 2018, 09:22:40 PM »

Wings look good, 10* not so much.

Farmer Jon · « **Reply #1386 on:** January 14, 2018, 07:17:28 PM »

Ramen noodles.

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nmeyer414 · « **Reply #1387 on:** January 16, 2018, 08:42:05 PM »

Baked brussel sprouts in bacon grease with bacon bits and an aged balsamic glaze with a sprinkle of Parmesan,

Saut?ed mushrooms and onions

A "T" bone and a porter house from the locker beef stock seared in the cast iron..... (i have actually had that cast iron pan for 12 years and this is the first time i have ever seared or done a steak in it).

nmeyer414 · « **Reply #1388 on:** January 16, 2018, 08:50:36 PM »

I would have done TRN's steak he was talking about the other day, but i cant find any dried porcini mushrooms here in the heartland, so i guess ill have to order some of the dust from amazon.....

TexasRedNeck · « **Reply #1389 on:** January 16, 2018, 08:53:48 PM »

Tell me about the sprouts, Nate? Good thing I?m not gay. I?d probably marry you.

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nmeyer414 · « **Reply #1390 on:** January 16, 2018, 09:37:25 PM »

No worries man.

- pre heat oven to 350
- cube up 4-5 strips of bacon and fry them
- cut the little ends off the brussel sprouts, halve them and get rid of the loose leaves.
- come up with a good spice blend for the brussel sprouts
- mix spice blend, bacon grease and 1-2 tbls melted butter and coat the brussel sprouts
- put coated brussel sprouts on a sheet pan and bake for 30ish minutes
- when just about to your tenderness, turn oven to broil and get a little brown on them
- serve with a sprinkle of bacon bits and some finely grated Parmesan cheese

nmeyer414 · « **Reply #1391 on:** January 18, 2018, 08:21:22 PM »

Smoked meat loaf with mushroom rice....

Bob/OlallaWa · « **Reply #1392 on:** January 18, 2018, 09:29:17 PM »

Quote from: TexasRedNeck on January 16, 2018, 08:53:48 PM

Tell me about the sprouts, Nate? Good thing I?m not gay. I?d probably marry you.

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So......Are you saying Nate is a bit, never mind

TexasRedNeck · « **Reply #1393 on:** January 18, 2018, 10:30:35 PM »

Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......

nmeyer414 · « **Reply #1394 on:** January 18, 2018, 11:47:34 PM »

Quote from: Bob/OlallaWa on January 18, 2018, 09:29:17 PM

Quote from: TexasRedNeck on January 16, 2018, 08:53:48 PM
Tell me about the sprouts, Nate? Good thing I?m not gay. I?d probably marry you.

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So......Are you saying Nate is a bit, never mind

Quote from: TexasRedNeck on January 18, 2018, 10:30:35 PM

Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......

nmeyer414 · « **Reply #1395 on:** January 19, 2018, 11:37:11 AM »

red cabbage and ring sausage in the crockpot

http://real-man-truckworks-and-survival.com/index.php?topic=3278.0

Bob/OlallaWa · « **Reply #1396 on:** January 19, 2018, 11:50:39 AM »

Quote from: TexasRedNeck on January 18, 2018, 10:30:35 PM

Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......

That is a true statement Charles, Not only that but all those management meetings makes a guy's brain foggy.

nmeyer414 · « **Reply #1397 on:** January 19, 2018, 07:57:46 PM »

And finished results

Flyin6 · « **Reply #1398 on:** January 19, 2018, 08:29:41 PM »

Quote from: nmeyer414 on January 19, 2018, 11:37:11 AM

red cabbage and ring sausage in the crockpot

http://real-man-truckworks-and-survival.com/index.php?topic=3278.0

Like...Like...Like...Like...Like...Like...LIKE

Sammconn · « **Reply #1399 on:** January 19, 2018, 08:45:41 PM »

Quote from: nmeyer414 on January 19, 2018, 07:57:46 PM

And finished results

Man...saw this after we are at cabin.

Nate...you're killin us