What's For Dinner?

["J"]

View attachment 146636
Puerto Rico has done me well. This is a steak mofongo. I should have taken a picture of the octopus, conch, queso frito, surullitos, and guava cake shells. I was too busy stuffing my face. We were the only wife folks in that place.

San Juan?
staying at the ESJ?

 

[the Lackster]

Sneaked up on some 12.99 lb beef filets last night and some thick cut pork chops. They didn't mind sharing the grill!

 

[HE>I]

Maple cured Canadian Back Bacon. First wet cure/brine I've done with bacon. Delicious.

 

[Hedgelj]

Sous vide a rump roast for 48hrs at 133°, then into the fridge. Sliced thin with the meat slicer then into flavorful broth in the crockpot to warm up. Provolone, slider buns and melted butter to finish them off.

 

["J"]

Sous vide a rump roast for 48hrs at 133°, then into the fridge. Sliced thin with the meat slicer then into flavorful broth in the crockpot to warm up. Provolone, slider buns and melted butter to finish them off. View attachment 146650View attachment 146651View attachment 146652

Arby‘s on steroids!!!!

 

[Archertl]

San Juan?
staying at the ESJ?

No, ponce.

 

[Jamie]

chicken fried venison loin and mashed russets with ramp/chanterelle gravy.

 

[md1]

bought the cornbread in the back of church today...bless whoever made it, dang good!

 

[Big_Holla]

Thanks! Showed the wife and told her I had to tag team her in the kitchen…it sounded better how you said it.

A sturdy table is a must for that kind of activity!!

 

[Big H]

A sturdy table is a must for that kind of activity!!

Or a counter at the right height.

 

[Big_Holla]

Or a counter at the right height.

I'm short like Dave, I'd need a step stool for any counter activity, or a longer pecker!

 

[Big H]

I'm short like Dave, I'd need a step stool for any counter activity, or a longer pecker!

Maybe stand on a chair then? I don't have either of those problems...

 

[Cogz]

I gotta post sometime

 

[finelyshedded]

Tonight my wife killed it with chicken breasts rubbed with Kickin Chicken rub and Stubbs BBQ sauce in our Ninja Foodie.

Today I decided I’d smoke a brisket for tomorrow’s supper. Just wrapped in butcher paper at 8:00 tonight and put back into smoker for another 1.5-2 hours till flat reaches 203 internal temp.

 

[Dustinb80]

Tonight my wife killed it with chicken breasts rubbed with Kickin Chicken rub and Stubbs BBQ sauce in our Ninja Foodie.
View attachment 146918
Today I decided I’d smoke a brisket for tomorrow’s supper. Just wrapped in butcher paper at 8:00 tonight and put back into smoker for another 1.5-2 hours till flat reaches 203 internal temp.
View attachment 146919View attachment 146920View attachment 146921

Does it jiggle?

 

[Jamie]

I did a whole packer brisket yesterday, too. made burnt ends for dinner tonight. Not a better way to eat the point than burnt ends, imo.

 

[finelyshedded]

Does it jiggle?

Yup
Its not the best brisket I ever made as I think I over smoked it as the end of the flat was a bit dry and solid. The point was on point though, lol.
I wish I would have smoked it with fat on top like Matt Pittman usually does. That is prolly the main problem than length of the smoke. Lesson learned

 

[finelyshedded]

We had shredded burnt ends in a wrap with waffle fries tonight, DELISH!

 

[triple_duece]

Nothing special tonight, Ash Wednesday so we cleaned some ditch pickles and fried them along w homemade fries.

 

[Redhunter1012]

Sounds amazing