Dinner Today - Mar. 20

Geez guys.... I was referencing Trim's marinade..... because of the "ketchup on steak" thread and someone saying they used catalina.... geez.....
;^)
 
Oh yea Sass Muffin had posted the link to a recipe for using Catalina and sour cream to cook the steak in.
 
Luckytrim said:
nice pic, Bam- Mine never looks THAT good................I betcha that kitchen has one of those Butane torches in it. Great tool for presenting cheese-topped and Dessert dishes......
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it does look good but butane is more expensive.... we use propane torches here..lmao
 
We have no boys this weekend so went out to an Italian recently opened in town - Cafe Piccolo. Nice food, quickly served and very friendly staff. Not fine dining by any means. I think DW got the best of the deal, but mine was perfectly acceptable.
 
Hiya!!!! Did you miss me???????:wub:

I'll have pictures and stories tomorrow....right now I'm still trying to get the house back in order for cocktail hour!

We're having grilled shrimp cocktail with pesto aioli and a horseradish cream.

Skewered chicken with mango

Assorted cheeses, mostly sheep and cow and one raw.

Black grapes, kiwis and a pannaforte wedge

Pretzels from philly, peanuts from Williamsburg and RUM from Barbados!!

(and a doobie from my daughter!!) gotta love that Dolly...
 
okay; I kept it simple;
yellow squash medallions;

dinner014.jpg


Just a simple yellow squash and zucchini medallion, slice with olive oil and bacon bits, topped at the end with shredded jack cheese..........

with the rib-eyes;

dinner015.jpg
 
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Glad to have you back, Vera.

Lt, what is the red stuff sprinkled on squash?
(The meat looks wonderful, juicy. Enjoy!)
 
that's fried and crumbled bacon "Bits" (bac-o's work, if you don't trust it cooked in advance)
 
Oh. I thought it was minced shallots soaked in red wine vinegar.
LOL! Silly me. How could we live without bacon???:bonk:
Mom always said to eat from ALL the food groups!
 
Boy that was quick, Trim. My steak is still getting room temp and the spud just want on the grill, no nuking so it would take a while and I'll still be eating early for me. I've got some zucchini slices marinating in EVOO, lime juice and Italian herbs, and the marinade is made up for my portobello cap and hopefully blending flavors; EVOO, balsamic vinegar, Turkish oregano and minced garlic. The asparagus is hanging out in a foil tray with some EVOO, salt & pepper...... Did I forget anything?
Oh yeah, I'm hanging out with a beer :biggrin:
 
Maverick2272 said:
Good luck Rob and post pics (it it turns out LOL!)
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Well, first time using the smoker I find out the stock thermometer is reading anywhere from 50-100 deg. low... So I had to pull everything out early, and it was overcooked, but it was still edible. I didn't get a picture of the ribs, but here is one of half the chicken... Heh, it looks nice, and the dark meat and wings were fine, but the breasts were bone dry. The main portion of ribs was good, but the tail portion was a crispy critter...

nc0110531762881.jpg
 
RobsanX said:
Well, first time using the smoker I find out the stock thermometer is reading anywhere from 50-100 deg. low... So I had to pull everything out early, and it was overcooked, but it was still edible. I didn't get a picture of the ribs, but here is one of half the chicken... Heh, it looks nice, and the dark meat and wings were fine, but the breasts were bone dry. The main portion of ribs was good, but the tail portion was a crispy critter...

nc0110531762881.jpg
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we have all had that happen ... thats why soemone invented BBQ sauce ..
looks really good though ..
 
Maverick2272 said:
Thanks everyone, I will try and post pics and a review when I get back... she is actually dressing up for me tonight with make-up and perfume and lip stick!!! Woo Hoo!!
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I can't wait to see that, lol. Fish at our house for dinner tonight
 
I bought a nice rotisserie chicken for lunch and we ate the thighs and drumsticks, along with some deli macaroni salad. Now, I've got two nice roasted chicken breasts, and plan to make tortilla soup.
 
Love2"Q" said:
we have all had that happen ... thats why soemone invented BBQ sauce ..
looks really good though ..
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I used apple wood to smoke, and it had a great flavor!

I'm excited about getting my wireless thermometer so I can shut the door and forget about it. It's funny because I was reading a book about smoking, and they said that most stock thermometers were hard to read, and inaccurate, but dang, it was off a lot!
 
robsan .. my stock thermo is off 25-50 degrees ..
but the thing is it takes a really long time to register if you
are having spikes or dips in the temps ..
 
Love2"Q" said:
we have all had that happen ... thats why soemone invented BBQ sauce ..
looks really good though ..
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Yeah, that was quite an undertaking cooking different meats for your first Q, but the chick does look good. And I don't eat white meat anyway (unless I'm planning on it).
What's for tomorrow? :biggrin:
 
Well, done with my din-din. I was pretty happy with everything except the outside color of the steak, but the insides were good. I was paying too much attention to the veggies, which I was very pleased with. So I need to tweak things a bit, too. The zucchini rocked. The lime juice marinade wasn't so much as the lime juice that was in it. It had a very fresh taste.
Everything was cooked on the Ducane.
 

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RobsanX said:
Well, first time using the smoker I find out the stock thermometer is reading anywhere from 50-100 deg. low... So I had to pull everything out early, and it was overcooked, but it was still edible. I didn't get a picture of the ribs, but here is one of half the chicken... Heh, it looks nice, and the dark meat and wings were fine, but the breasts were bone dry. The main portion of ribs was good, but the tail portion was a crispy critter...

nc0110531762881.jpg
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good job:a1:

hey at least it was edible... it still looks pretty..lol

i will give you a hint about poultry on the BBQ... one word.. here it is... brine the yard bird..lol

brine ............when you brine it, you can overcook it and it will still be juicy

cant wait for more Q pics in the future
 
chowhound said:
Yeah, that was quite an undertaking cooking different meats for your first Q, but the chick does look good. And I don't eat white meat anyway (unless I'm planning on it).
What's for tomorrow? :biggrin:
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LOL! They have pork shoulder on sale at the grocery this week, and I'm really tempted to go get one! I might hold off until Sunday so my family doesn't think I'm obsessed!

BTW, that steak looks good to me!
 
RobsanX said:
LOL! They have pork shoulder on sale at the grocery this week, and I'm really tempted to go get one! I might hold off until Sunday so my family doesn't think I'm obsessed!

BTW, that steak looks good to me!
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you are already looking at more meat to Q... you are hooked already..

hi my name is Bam and i am addicted to BBQ...:yum:
 
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