What's for dinner tonight ?

[getbent]

I actually will take shortribs and de-bone combine with some chuck steak and double grind, barely handle it except to get in the shape of a patty and nothing but salt (good salt) and grill over hardwood lump...another game changer...major flavour from those two cuts...it is called the ugly burger

 

[Rain City]

I actually will take shortribs and de-bone combine with some chuck steak and double grind, barely handle it except to get in the shape of a patty and nothing but salt (good salt) and grill over hardwood lump...another game changer...major flavour from those two cuts...it is called the ugly burger

You mean some people don't use short rib in their home ground burgers? Also what other kind of bbq is there?

 

[NDT]

Dry rub oven roast chicken quarter with garden grown potatoes. Good ol meat and potatoes haha

 

[Copper Moon]

You mean some people don't use short rib in their home ground burgers? Also what other kind of bbq is there?

Have you ever tried ground brisket?

 

[Chasin' Dreams]

I do a lot of different custom grinds for our burgers. Everything from sirloin with a bit of home farmed hickory smoked bacon, to more complex ones with chuck, brisket, spare rib, prime rib, ox tail, etc.. Fun to experiment with different blends. Trick is to make sure there is adequate but not too much fat in the mix to give you a juicy, not dry, very flavorful burger. Just with a bit of sea salt and fresh cracked pepper. We haven't bought store bought ground beef for at least 10 years now. Such a difference grinding our own and coming up with very flavorful blends.

Home ground burgers stuffed with good quality home farm made cheeses are to die for! Crispy on the outside and gooey delicious cheese on the inside. Flavor over load lol.

I have a couple butchers that bring in meat from different countries and also excellent prime grade Alberta and BC beef. Love good quality meat! I'm a bit of a cheese and meat nut lol.

 

[Copper Moon]

I do a lot of different custom grinds for our burgers. Everything from sirloin with a bit of home farmed hickory smoked bacon, to more complex ones with chuck, brisket, spare rib, prime rib, ox tail, etc.. Fun to experiment with different blends. Trick is to make sure there is adequate but not too much fat in the mix to give you a juicy, not dry, very flavorful burger. Just with a bit of sea salt and fresh cracked pepper. We haven't bought store bought ground beef for at least 10 years now. Such a difference grinding our own and coming up with very flavorful blends.

Home ground burgers stuffed with good quality home farm made cheeses are to die for! Crispy on the outside and gooey delicious cheese on the inside. Flavor over load lol.

I have a couple butchers that bring in meat from different countries and also excellent prime grade Alberta and BC beef. Love good quality meat! I'm a bit of a cheese and meat nut lol.

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I appreciate your knowledgeable response. I'll try a couple of your ideas with some brisket in the future.

 

[Rain City]

Have you ever tried ground brisket?

I haven't. Rarely buy brisket anymore unless I'm doing a whole Montreal Smoked. Can't see it being a bad thing though.

 

[Rain City]

I do a lot of different custom grinds for our burgers. Everything from sirloin with a bit of home farmed hickory smoked bacon, to more complex ones with chuck, brisket, spare rib, prime rib, ox tail, etc.. Fun to experiment with different blends. Trick is to make sure there is adequate but not too much fat in the mix to give you a juicy, not dry, very flavorful burger. Just with a bit of sea salt and fresh cracked pepper. We haven't bought store bought ground beef for at least 10 years now. Such a difference grinding our own and coming up with very flavorful blends.

Home ground burgers stuffed with good quality home farm made cheeses are to die for! Crispy on the outside and gooey delicious cheese on the inside. Flavor over load lol.

I have a couple butchers that bring in meat from different countries and also excellent prime grade Alberta and BC beef. Love good quality meat! I'm a bit of a cheese and meat nut lol.

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I wouldn't stop at just cheese and meat

 

[Chasin' Dreams]

Not the main course but the salad to go with it. Bocconcini cheese, our home grown tomatoes, Russian garlic, sweet basil, aged Italian balsamic vinegar, pinch of sugar and extra virgin olive oil. Simple and delicious!

 

[dradons]

Not the main course but the salad to go with it. Bocconcini cheese, our home grown tomatoes, Russian garlic, sweet basil, aged Italian balsamic vinegar, pinch of sugar and extra virgin olive oil. Simple and delicious!

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Beauty.

I have a chef friend that made an amazing salad with those full ripe heirlooms. He made it with peaches, avocado, tomatoes burrata and a vinegrette. The peaches surprised me, but really worked.

 

[Chasin' Dreams]

Beauty.

I have a chef friend that made an amazing salad with those full ripe heirlooms. He made it with peaches, avocado, tomatoes burrata and a vinegrette. The peaches surprised me, but really worked.

That sounds delicious. My wife is the salad experimenter in our family. I'm more the main course cook and the one with the green thumb . She experiments a lot with fruits like you say paired with veggies, nuts and cheeses and home made dressings/vinaigrette's in salads. We love avocado as well and put it into so many dishes. Such a super nutritious food.

Right now we are on a mango, grape and aged cheeses kick for our snacks cause the Atulfo mango's and Candy Snap grapes are so sweet and very ripe in the stores right now. Pairs so well with good cheeses. Yes I'm a food geek lol.

 

[Chasin' Dreams]

Canned up a bunch of veggies and fruit from our gardens. Salsa and apple pie filling.

 

[Chasin' Dreams]

Canned up some hot and sweet pepper jelly. So good on crackers and cream cheese.

 

[tubber]

I left a bit of meat on the backbone, collars, and bellies of a Ukee chinook when prepping them for the freezer. Grilled with some brown sugar, ginger, salt and smoke. Waste not want not and all that.

 

[Dogbreath]

 

[Dogbreath]

 

[Dogbreath]

 

[Dogbreath]

 

[Chasin' Dreams]

@Dogbreath delicious looking meals. Man I haven't had some nice mussels in a bisque in a long time. You got me motivated. Is the one that looks more like a chowder a curry or thai one? The sauce looks similar to a lighter Thai or Singaporean style chowder.

 

[Dogbreath]

It's a Laksa paste I picked up-used Coconut milk in it for a change.

Lobsterman has those Gallo Mussels these days man are they sweet-small but buttery.