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Offline stlaser

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Re: whats for dinner tonight
« Reply #1600 on: March 06, 2019, 09:10:57 PM »
I went ol' school minnesota hotdish for dinner tonight.....

Behold, tater tot hotdish...... :beercheers:

Nate is fighting unfair again..... :angry:
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Offline Nate

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Re: whats for dinner tonight
« Reply #1601 on: March 06, 2019, 09:17:46 PM »
I went ol' school minnesota hotdish for dinner tonight.....

Behold, tater tot hotdish...... :beercheers:

Is that tater tots with some kind of meat gravy?

Are you seriously saying that you have never had tater tot hotdish before?!
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Offline Nate

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Re: whats for dinner tonight
« Reply #1602 on: March 06, 2019, 09:18:26 PM »
I went ol' school minnesota hotdish for dinner tonight.....

Behold, tater tot hotdish...... :beercheers:

Nate is fighting unfair again..... :angry:

 :evil:
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Offline JR

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Re: whats for dinner tonight
« Reply #1603 on: March 06, 2019, 09:18:41 PM »
Nate, I would weigh 400# if I lived near you!

Looks like Alfredo with broiled chicken/shrimp/shrooms and a little spinach tonight.
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Offline JR

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Re: whats for dinner tonight
« Reply #1604 on: March 06, 2019, 09:19:22 PM »
I went ol' school minnesota hotdish for dinner tonight.....

Behold, tater tot hotdish...... :beercheers:

Is that tater tots with some kind of meat gravy?

Are you seriously saying that you have never had tater tot hotdish before?!

Nope for me too, recipe?
Retired LEO  Lifetime NRA+  Outcast in Calif

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Thomas Jefferson

Offline cruizng

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Re: whats for dinner tonight
« Reply #1605 on: March 06, 2019, 09:24:15 PM »
I went ol' school minnesota hotdish for dinner tonight.....

Behold, tater tot hotdish...... :beercheers:

Is that tater tots with some kind of meat gravy?

Are you seriously saying that you have never had tater tot hotdish before?!
Tater tot hot dish. Mmmmmmm


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Offline Bear9350

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Re: whats for dinner tonight
« Reply #1606 on: March 06, 2019, 09:37:32 PM »
Is tater tots casserole a Midwest thing or something?

Offline wyorunner

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Re: whats for dinner tonight
« Reply #1607 on: March 06, 2019, 10:44:17 PM »
Maybe I have??? But I do not think so.

Offline Nate

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Re: whats for dinner tonight
« Reply #1608 on: March 07, 2019, 07:36:52 AM »
I will put something up today on hotdishes vs casseroles, and what tater tot hotdish is.

I have to go clear snow first.
« Last Edit: March 07, 2019, 07:37:35 AM by Nate »
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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1609 on: March 07, 2019, 10:48:04 AM »
Looks like SOS w/ tots instead of toast and some cheese on top. I assume you ate 90% of that sir.
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Offline Nate

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Re: whats for dinner tonight
« Reply #1610 on: March 07, 2019, 09:01:55 PM »
Looks like SOS w/ tots instead of toast and some cheese on top. I assume you ate 90% of that sir.

nothing like SOS, much much thicker.
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Offline Nate

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Re: whats for dinner tonight
« Reply #1611 on: March 07, 2019, 09:18:08 PM »
made some quick and easy ham, potato and cauliflower soup

http://real-man-truckworks-and-survival.com/index.php?topic=3933.msg88608#msg88608
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Offline Nate

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Re: whats for dinner tonight
« Reply #1612 on: March 18, 2019, 02:45:55 AM »
I am just gonna leave this here to be a dick




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Offline Nate

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Re: whats for dinner tonight
« Reply #1613 on: March 18, 2019, 02:46:42 AM »
Nate

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Offline Nate

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Re: whats for dinner tonight
« Reply #1614 on: March 18, 2019, 02:47:16 AM »
Really tasty.  Wife put bbq sauce on them while I was washing cars so that didn’t help and I didn’t get the temp turned down after tinfoil was removed.   Flavor was good and I will be doing a brisket with that same rub ASAP!!  New season was great.  Smelled good too while I can still smell it in my mustache
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Offline Nate

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Re: whats for dinner tonight
« Reply #1615 on: March 18, 2019, 02:48:05 AM »
I wouldn’t recommend it on brisket.

Salt pepper onion powder garlic powder cayenne and paprika.

1/4 cup salt 1/4 cup pepper and then a tbs of the others
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Offline Nate

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Re: whats for dinner tonight
« Reply #1616 on: March 18, 2019, 02:48:45 AM »
Why would you say no to it on a brisket.  Salt n pepper got old
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Offline Nate

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Re: whats for dinner tonight
« Reply #1617 on: March 18, 2019, 02:49:20 AM »
I’m sure it’d be good. Just not Texas style. Have you worked up a mop yet?  That’ll help your brisket.
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Offline Nate

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Re: whats for dinner tonight
« Reply #1618 on: March 18, 2019, 03:03:02 AM »
Nate

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Offline Nate

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Re: whats for dinner tonight
« Reply #1619 on: March 18, 2019, 03:04:04 AM »
Dave, you get that recipe from a trusted source? Hope it didn't come from a taco Bell commercial, or similar. ;)
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1620 on: March 18, 2019, 07:58:38 AM »
Pay no mind to Ken....he's been in FL wearing shorts with black dress socks and flip flops....
Kids today don't know how easy they have it. When I was young, I had to walk 9 feet through shag carpet to change the TV channel.

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Offline KensAuto

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Re: whats for dinner tonight
« Reply #1621 on: March 18, 2019, 10:40:03 AM »
Negative ghost rider. Never even got sand on my feet. Boots and jeans ftw.
Thanks Nate.
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Offline Nate

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Re: whats for dinner tonight
« Reply #1622 on: March 18, 2019, 09:31:51 PM »
Did some brussel sprouts and burgers in the smoker for dinner
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1623 on: March 18, 2019, 10:34:14 PM »
Did some brussel sprouts and burgers in the smoker for dinner
Please elaborate on how you did the sprouts


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Offline wyorunner

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Re: whats for dinner tonight
« Reply #1624 on: March 18, 2019, 11:42:51 PM »
Did some brussel sprouts and burgers in the smoker for dinner


You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?

Offline JR

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Re: whats for dinner tonight
« Reply #1625 on: March 18, 2019, 11:56:21 PM »
Dripping blood,,,,,,,,,,,,,,,,, :evil:
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1626 on: March 19, 2019, 06:38:01 AM »
Nate do you reverse seat the burgers?


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Offline Nate

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Re: whats for dinner tonight
« Reply #1627 on: March 19, 2019, 08:20:06 AM »
Did some brussel sprouts and burgers in the smoker for dinner
Please elaborate on how you did the sprouts

so when it comes to brussel sprouts, I will puke if you try to give them to me boiled.  I have had some shaved and pan fried that were ok, and some that were done in a deep fryer that were pretty good.  I honestly prefer them baked.

so when I do them.  I cut the little stalk end off, half them, coat them in a little bit of olive oil, and usually give them a shake with some urban accent veggie roaster seasoning

https://www.urbanaccents.com/product/balsamic-roasted-onion-veggie-roaster/

I put them on a tray and give them a bake at 350deg for somewhere between 30 - 45ish minutes (until they have the color and tenderness that I am looking for).  you can even drizzle a little reduced balsamic glaze or sprinkle a little finely grated parmesan cheese over them before you serve them.  I have also at times added some bacon bits as well (and I used the bacon grease in place of the olive oil to coat the sprouts).


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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1628 on: March 19, 2019, 09:20:32 AM »
Willing to try on your confidence.   I don’t like them boiled either.  Yuck!!


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Offline Nate

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Re: whats for dinner tonight
« Reply #1629 on: March 19, 2019, 09:21:40 AM »
Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?

Nate do you reverse seat the burgers?

so to answer both of your questions.....yes I did do a reverse sear on these burgers.  it was my second attempt and it turned out awesome.  and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers.  I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).

i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe

I have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above.  www.amazingribs.com  the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn.  he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it. 

he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etc

https://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvs

I own this book and have actually read it a couple of times and still reference it at times.  one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).

https://www.cookscountry.com/

this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone.  it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.

not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them).

and if you truly prefer a digital format over hard copy, they offer that as well.





« Last Edit: March 19, 2019, 09:31:48 AM by Nate »
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Offline Nate

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Re: whats for dinner tonight
« Reply #1630 on: March 19, 2019, 09:29:37 AM »
Dripping blood,,,,,,,,,,,,,,,,, :evil:

 :facepalm:
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Offline wyorunner

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Re: whats for dinner tonight
« Reply #1631 on: March 19, 2019, 11:18:08 AM »
Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?

Nate do you reverse seat the burgers?

so to answer both of your questions.....yes I did do a reverse sear on these burgers.  it was my second attempt and it turned out awesome.  and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers.  I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).

i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe

I have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above.  www.amazingribs.com  the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn.  he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it. 

he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etc

https://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvs

I own this book and have actually read it a couple of times and still reference it at times.  one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).

https://www.cookscountry.com/

this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone.  it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.

not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them).

and if you truly prefer a digital format over hard copy, they offer that as well.

TRN obviously knew why you had temp probes! Thanks for the smidge of info, I’ve never reverse seared anything, probably should give it a whirl, sure sounds tasty.

Offline cruizng

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Re: whats for dinner tonight
« Reply #1632 on: March 19, 2019, 04:34:43 PM »
Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?

Nate do you reverse seat the burgers?

so to answer both of your questions.....yes I did do a reverse sear on these burgers.  it was my second attempt and it turned out awesome.  and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers.  I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).

i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe

I have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above.  www.amazingribs.com  the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn.  he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it. 

he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etc

https://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvs

I own this book and have actually read it a couple of times and still reference it at times.  one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).

https://www.cookscountry.com/

this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone.  it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.

not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them).

and if you truly prefer a digital format over hard copy, they offer that as well.

Well you learn something new from Nate everyday.. :)

Maillard reaction..... :likebutton:
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Offline Bear9350

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Re: whats for dinner tonight
« Reply #1633 on: March 19, 2019, 05:04:21 PM »
Wisconsin style lasagna just went in the oven.  Some of you may be asking what Wisconsin lasagna is.  Pretty simple really.  It's like normal lasagna, but you go to heavy on the mozerella cheese so you need to finish the top layer of with a different variety, in this case extra sharp.

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Re: whats for dinner tonight
« Reply #1634 on: March 19, 2019, 08:04:44 PM »
Lol....thats awesome
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1635 on: March 19, 2019, 09:28:57 PM »
Wisconsin style lasagna just went in the oven.  Some of you may be asking what Wisconsin lasagna is.  Pretty simple really.  It's like normal lasagna, but you go to heavy on the mozerella cheese so you need to finish the top layer of with a different variety, in this case extra sharp.
I beg the differ. That’s American lasagna.  No such thing as to much cheese!!


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Offline Nate

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Re: whats for dinner tonight
« Reply #1636 on: March 25, 2019, 09:10:47 PM »
Some homemade pulled pork ramen.... :beercheers:
Nate

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Offline EL TATE

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Re: whats for dinner tonight
« Reply #1637 on: March 26, 2019, 01:51:07 PM »
atta kid! :wink:
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1638 on: March 26, 2019, 07:09:32 PM »
Sophisticated college student


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Offline Nate

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Re: whats for dinner tonight
« Reply #1639 on: March 28, 2019, 08:31:17 PM »
I made some shrimp alfredo for dinner. 

The shrimp was cooked with the bacon bits.

And this is the only picture that ill post.....just cause its bacon  :beercheers:
« Last Edit: March 28, 2019, 08:31:55 PM by Nate »
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Offline Sammconn

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Re: whats for dinner tonight
« Reply #1640 on: March 31, 2019, 02:02:55 PM »
Got some wings in the smoker.



Some sort of rub I found on the interwebz.
Just an el cheapo masterbuilt that I learned today goes to at least 275 which is handy to caramelize and render the fats out.

More to follow in a couple hours.


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Offline Sammconn

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Re: whats for dinner tonight
« Reply #1641 on: March 31, 2019, 02:37:40 PM »
Well they’re done!
Don’t have a clue what rub I used. Wasn’t for wings originally according to its flavour but it’s delicious.



Hints of cayenne, garlic, paprika, and some undetermined others. Added hickory smoke and it’s pretty dang tasty. Will get some hot sauce later on.




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I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1642 on: April 14, 2019, 06:58:48 PM »
Took me a brisket from the store today, dry rubbed it with TRN special YouTube guess game.   
Going to let it sit on the seasoning for a week and smoke it Saturday


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Offline Nate

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Re: whats for dinner tonight
« Reply #1643 on: April 14, 2019, 08:36:01 PM »
Wait, wait, wait......did i understand you correctly?

You said you are/were going to take it out of the cryo bag and let it sit in the fridge for a week rubbed with seasoning?
Nate

Give me coffee for the things I can change and Bourbon for the things I cannot!

Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1644 on: April 14, 2019, 09:08:41 PM »
I re wrapped it


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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1645 on: April 15, 2019, 06:55:09 AM »
Dave, rub does not penetrate mean.  Salt does.

If you want to try something to get it to penetrate, makes simple brine and brine it for about 12 hours (more would make it a bit salty perhaps).  Then slap your rub on and go once you get it out and rinse it.

You can also make a simple mop sauce with beer, oil, some spices and paprika.  Mop it every hour.


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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1646 on: April 15, 2019, 07:57:51 AM »
I would like to argue that point, but past has told me to not bother.  What I have done in the past let it sit, than I add another layer of rub just before the smoker.

The last brisket I did with just salt and course pepper wasn’t my favorite flavor and I generally try to not flavor my meet with it, hell anyone can put salt on a plate and dip meat into it as they eat it. 


Y’all just watch n see.   Maybe I’ll build a box to put it in lol




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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1647 on: April 15, 2019, 08:03:39 AM »
https://www.foodnetwork.com/videos/turkey-brining-secrets-61007


Salt absorption is science

You one of them climate deniers also???


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Kids today don't know how easy they have it. When I was young, I had to walk 9 feet through shag carpet to change the TV channel.

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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1648 on: April 15, 2019, 08:30:25 AM »
Not denoting salt.  I don’t like the taste


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Offline stlaser

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Re: whats for dinner tonight
« Reply #1649 on: April 15, 2019, 08:47:07 AM »
 :popcorn:
Unretired, sweeping floor at GLO once again & making coffee.