What's for dinner tonight ?

[nicnat]

We have had one for a couple months now and really like it. Have done Salmon, Pork, and Beef so far as well as various veggies and like that it is easy to use, the meat is juicy and cooks quickly. Only downside is it is not convenient for cooking for more than 2 or 3 people at a time.

awesome, I got one for xmas too but was pretty skeptical about the size of the actual cooking area, but then there's just the 2 of us so it should be ok. We did some fries the other night and they were good but took a lot longer than I thought they would. I was considering returning it but after seeing the responses here we'll keep it, looks like a lot of experimenting will be in order, lol. I might need to rent some storage for all the large cooking contraptions we have now, lol, where does it end! 2 hot rocks for fondue style cooking (we love these, had them for decades) ,2 regular fondue set ups, special cheese fondue, raclette gizmo, chinese 2 sided hot pot, instant pot (slow cooking etc), crock pot, pressure cooker, I'm sure I missed a few along with blenders, food processor, coffee makers .

 

[tinboatrobb]

How do you like your air fryer? We just got one and haven't had a chance to use it yet

You will love it Scott. We got one for Christmas and have done ling cod, zucchini sticks, fries and salmon....we have a 600 recipe cookbook on its way for the air fryer...

 

[Chasin' Dreams]

Medium rare standing rib roast with garlic oregano mashed potatoes, sweet corn, aujus and creamed horseradish. Meat was fork tender melt in your mouth. Nice way to start off the new year

 

[Chasin' Dreams]

Left over Rib roast Philly Cheese Steak sandwiches with au jus sauteed onions, green peppers, havarti cheese and horseradish mayo. Caesar salad on the side with fresh grated Grana Padano cheese, cracked black pepper and lemon

 

[Chasin' Dreams]

I think @Reeltime has inspired a couple of us lately with his Salmon Wellington post

One of my daughters requested seafood chowder yesterday so i kicked it up a notch and made some homemade Caribbean spice mix for it. Its like a sweater milder curry type flavor than an Indian type curry. I usually have this mix on hand premade cause it goes so well with lots of dishes but i was out so i made a fresh batch. I toast some of the spices before grinding them to powder. I also made some Spring Salmon Wellington. Seafood is all caught by yours truly here on our West Coast. Chowder is Halibut, Spot Prawn, King Shrimp with homemade broth of shrimp/prawn shells, fish bones, clam juice, white wine, veggie broth juice, heavy cream, bayleaf and herbs and spices. Salmon Wellington is filled with baby spinach sauteed shallots and garlic, cream cheese, white wine, dill, lemon zest, parmasan regiano, and panko. Covered with puff pastry. Also made some french baguette garlic toast with homemade garlic, peppercorn, onion butter and pecarino romano cheese. Nice Winter comfort meal for a rainy day.

 

[ExFlyGuy]

I think @Reeltime has inspired a couple of us lately with his Salmon Wellington post

One of my daughters requested seafood chowder yesterday so i kicked it up a notch and made some homemade Caribbean spice mix for it. Its like a sweater milder curry type flavor than an Indian type curry. I usually have this mix on hand premade cause it goes so well with lots of dishes but i was out so i made a fresh batch. I toast some of the spices before grinding them to powder. I also made some Spring Salmon Wellington. Seafood is all caught by yours truly here on our West Coast. Chowder is Halibut, Spot Prawn, King Shrimp with homemade broth of shrimp/prawn shells, fish bones, clam juice, white wine, veggie broth juice, heavy cream, bayleaf and herbs and spices. Salmon Wellington is filled with baby spinach sauteed shallots and garlic, cream cheese, white wine, dill, lemon zest, parmasan regiano, and panko. Covered with puff pastry. Also made some french baguette garlic toast with homemade garlic, peppercorn, onion butter and pecarino romano cheese. Nice Winter comfort meal for a rainy day.

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Great idea. Next time I make the salmon Wellington I'm going to do it single serving like this. That way everyone gets a fully enclosed piece!

 

[Rain City]

Great idea. Next time I make the salmon Wellington I'm going to do it single serving like this. That way everyone gets a fully enclosed piece!

I was just thinking that even as a single serve pot pie this would be good

 

[Chasin' Dreams]

Great idea. Next time I make the salmon Wellington I'm going to do it single serving like this. That way everyone gets a fully enclosed piece!

Ya it worked out really well this way cause one of my daughters likes extra dill and lemon zest and the other likes less dill and less lemon.. So can make everyone a custom one and the crust is so good its nice to have lots.

I was just thinking that even as a single serve pot pie this would be good

Ya after supper we were talking about that everyone had suggestions on different filling types.

 

[Rain City]

Ya it worked out really well this way cause one of my daughters likes extra dill and lemon zest and the other likes less dill and less lemon.. So can make everyone a custom one and the crust is so good its nice to have lots.

Ya after supper we were talking about that everyone had suggestions on different filling types.

Sounds like a cool family. Nice man.

 

[getbent]

My wife gave me a Joetisserie for my Kamadojoe and the pics are of our first turkey on it. Done with big block charcoal over an open flame in a north/south set up (fire at top, heat deflector at bottom to control flareups) you can sort of see it in the first photo.
Made up a oil infusion of pepper, sage, rosemary, garlic and some Nfld. savory for basting.
I've cooked a few turkeys over the years and I've tried them injected them with butter, wet and dry brines etc. etc. and have enjoyed them all but this has to be hands down the best turkey I have ever eaten to date.
12lb bird, 2hrs 10mins till done. Peaked at it a couple of times will roasting and it looked as if it was rotating through a butter bath. Skin was beautifully brown, blistered and delicious. The meat was incredibly juicy and strangely enough, we thought it tasted and had a texture more like a chicken than turkey. Absolutely delicious. Usually only have turkey a couple of times a year but this will definitely will be on the menu more often.

That is an interesting attachment for a Kamado...might have to look into that! Love my Kamado.
Did you upgrade your gasket?

 

[Reeltime]

I think @Reeltime has inspired a couple of us lately with his Salmon Wellington post

One of my daughters requested seafood chowder yesterday so i kicked it up a notch and made some homemade Caribbean spice mix for it. Its like a sweater milder curry type flavor than an Indian type curry. I usually have this mix on hand premade cause it goes so well with lots of dishes but i was out so i made a fresh batch. I toast some of the spices before grinding them to powder. I also made some Spring Salmon Wellington. Seafood is all caught by yours truly here on our West Coast. Chowder is Halibut, Spot Prawn, King Shrimp with homemade broth of shrimp/prawn shells, fish bones, clam juice, white wine, veggie broth juice, heavy cream, bayleaf and herbs and spices. Salmon Wellington is filled with baby spinach sauteed shallots and garlic, cream cheese, white wine, dill, lemon zest, parmasan regiano, and panko. Covered with puff pastry. Also made some french baguette garlic toast with homemade garlic, peppercorn, onion butter and pecarino romano cheese. Nice Winter comfort meal for a rainy day.

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Buddy this is outstanding!!... i tell ya we are all kicking some seriously great food on here...

Your totally right on making single servings for that extra puffy crust, i was taking the ends, i did some puff pastry bowls and made
a nice seafood filling, went so fast i forgot to take pics

 

[Chasin' Dreams]

Buddy this is outstanding!!... i tell ya we are all kicking some seriously great food on here...

Your totally right on making single servings for that extra puffy crust, i was taking the ends, i did some puff pastry bowls and made
a nice seafood filling, went so fast i forgot to take pics

So many great meals being posted by members on this thread and yours on the other thread too. Keeps the ideas rolling for meals when I'm in a slump of what to make for supper. Great contributions by everyone!

 

[Derby]

Time for a SFBC cook book eh

 

[Rain City]

Time for a SFBC cook book eh

Or a potluck!

 

[walleyes]

Or a potluck!

Not a social gathering heaven forbid,, are we even aloud to mention those anymore. One has to watch you may be fined for even talking like that, we are under constant watch after all.

 

[Derby]

Or a potluck!

A big butt gathering once this **** show is done would be super cool maybe a mini derby

 

[Rain City]

A big butt gathering once this **** show is done would be super cool maybe a mini derby

Would love to.

 

[walleyes]

That would be cool, get a board member live derby going. I’d sure try and make it out for some like that.

 

[Chasin' Dreams]

Homemade burger night. Got a bunch of prime rib steaks on a great sale a few weeks ago so tonight i made home ground prime rib smashed burgers. Loose ground then pressed flat on the grill with a spatula and cooked on high heat gives a nice crust on the outside while leaving the inside juicy. Gourmet buns from Cobs. Sauteed some sweet onion, made homemade burger sauce, homemade croutons for the ceasar salad, and served with an ice cold Heineken in a frozen copper mug.

 

[Rain City]

Homemade burger night. Got a bunch of prime rib steaks on a great sale a few weeks ago so tonight i made home ground prime rib smashed burgers. Loose ground then pressed flat on the grill with a spatula and cooked on high heat gives a nice crust on the outside while leaving the inside juicy. Gourmet buns from Cobs. Sauteed some sweet onion, made homemade burger sauce, homemade croutons for the ceasar salad, and served with an ice cold Heineken in a frozen copper mug.View attachment 60309
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Yah but did you make the Heineken?