I was thinking the same thing. I feel like I’ve been eating bologna sandwiches after looking at all these postsDamn you had to come back and show us all up . Looks good sir
What's for dinner tonight ?
- Thread starter scott craven
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Chasin' Dreams
Well-Known Member
Lol thanks SC! That's a pretty tall order, there's so much amazing looking dishes on this thread from everyone.Damn you had to come back and show us all up . Looks good sir
Sea Chaser
Crew Member
Smoked the bird tonight on the Pitt boss . Made Lots of room in the oven/ stove top for the wife to make magic with the other sides
IronNoggin
Well-Known Member
Thanksgiving yesterday.
Stuffed Game Hen, Stuffing, Sprouts, Maple Candied Yam and a fine Merlot!
Yummy!
Stuffed Game Hen, Stuffing, Sprouts, Maple Candied Yam and a fine Merlot!
Yummy!
Chasin' Dreams
Well-Known Member
When you say stuffed game hen what kind of game hen exactly? Does it mean a game hunted Grouse or another hunted bird or are you referring to a small chicken?Thanksgiving yesterday.
Stuffed Game Hen, Stuffing, Sprouts, Maple Candied Yam and a fine Merlot!
Yummy!
IronNoggin
Well-Known Member
Local Buddy of mine raises various species of game hens.
Some the Cornish type, others mostly African species.
This one was one of the latter.
Excellent eating!
Cheers
Chasin' Dreams
Well-Known Member
Ohhhh very cool! Does he sell them?
IronNoggin
Well-Known Member
Not so much. Just for his Family and a few Buddies. I will ask if he will let one go next time I am out there...
Chasin' Dreams
Well-Known Member
Right on that would be great. I won't be settled in out there until the end of March but I'd love to source as much local farm raised food as possible. Maybe he would like to do barter style too for trades of something I make/sell? I make a few different things I sell or barter so you never know
Chasin' Dreams
Well-Known Member
Smoked beef brisket. Sorry forgot to take pics when I sliced her up. Was dry rubbed with herbs and spices and let sit at room temperature for a couple of hours then into the smoker at 225f with hickory and pecan wood for around 7 hrs or so until it got a good bark on it. Had a container of fruit juice in the smoker for some humidity and did spritz the brisket a couple of times. Didn't test the stall temp, just double wrapped it in butcher paper after the good bark was formed then back into the smoker. This one went another 6 hrs until the internal temp was 203 and the probe went in and out very easily. Was a AA brisket and it turned out very tender and juicy. Hard to find a AAA brisket these days but this one didn't let me down.
Chasin' Dreams
Well-Known Member
My kicked up version of a Nashville honey hot chicken burger. A twist on the standard Nashville type of hot chicken.
First I marinate the chicken tenders in buttermilk, garlic, sweet paprika, Thai chili, green onion, ginger, and light soy. Then the chicken gets double dredged in flour, panko, onion powder, garlic powder, sweet paprika, cracked black pepper and coarse sea salt.
Then for the glaze I mince some home grown garlic and onion very fine then simmered low and slow for awhile in butter, our bees wildflower honey and a little peanut oil (so the butter and honey don't burn). I then strain it and use the sweet garlic onion butter to mix in with some other spicier ingredients to make a delicious honey hot glaze for the crispy fried chicken tenders. With homemade pickles, homemade coleslaw and homemade fries, homemade garlic, chipotle aioli mayo dip and an ice cold lager.
First I marinate the chicken tenders in buttermilk, garlic, sweet paprika, Thai chili, green onion, ginger, and light soy. Then the chicken gets double dredged in flour, panko, onion powder, garlic powder, sweet paprika, cracked black pepper and coarse sea salt.
Then for the glaze I mince some home grown garlic and onion very fine then simmered low and slow for awhile in butter, our bees wildflower honey and a little peanut oil (so the butter and honey don't burn). I then strain it and use the sweet garlic onion butter to mix in with some other spicier ingredients to make a delicious honey hot glaze for the crispy fried chicken tenders. With homemade pickles, homemade coleslaw and homemade fries, homemade garlic, chipotle aioli mayo dip and an ice cold lager.
ab1752
Crew Member
Wicked, I almost ate my phone, Siena and region is amazing this time of year, way less busy!
tubber
Well-Known Member
18-22C with some rain. Crowds are larger than we guessed but not bad. Last night in Siena. Have eaten it all except the Florentine Steak, which is just a thick charbroiled aged t-bone for about 60 euros. Rome for cacio e pepe tomorrow.
Doug
Well-Known Member
I'm back in Hawaii, and was at Safeway's $5 Fridays. Picked up 6 Nashville hot chicken breast fingers for a dinner protein, and 3 sushi rolls for lunch.
6 fingers and at the check out $5.85 and 3 rolls $15 at the check out, and a 12 pack of Modelo beers ($16.99) to wash it down .
Great deals compared to the reg prices. I'm going to have to go on a diet in the new year.
But I wish I had some prawns like JWS's.
6 fingers and at the check out $5.85 and 3 rolls $15 at the check out, and a 12 pack of Modelo beers ($16.99) to wash it down .
Great deals compared to the reg prices. I'm going to have to go on a diet in the new year.
But I wish I had some prawns like JWS's.
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