What's For Dinner?
- Thread starter badger
- Start date
I figured after cheating on hunting squirrels from a blind off a tripod, I could cheat on my diet. Treated the family to some Mexican food.
BUT, I didn't eat my tortillas
BUT, I didn't eat my tortillas
OO2
Well-Known Member
Stressless
Well-Known Member
Xmas morning diabetic shock.
My sticky buns.
My sticky buns.
Two can play this game. This whole past week, the wife had the flu & I have covid.... & I just got over Lymes disease last month....ugggh. We're very fortunate to be able to pull this cook off .....
Breakfast for supper, cooking up a southern delicacy in a southern masterpiece of cookware. @5Cent i got some for ya.
TinyTucky
Active Member
Didn’t take a fancy pic. Solid Christmas dinner at work. 4 cheese macaroni & cheese, honey baked ham, biscuits and some “world famous” green beans.
Tailgate feed today. Also has classic meatballs in jelly/BBQ sauce and hot ham sammiches. I browsed for 6 hours straight 
triple_duece
Ragin Cajun.
- 9,737
- 168
back at the camp, fried backstrap and Mac n cheese.
I feel sorry for y’all that never had our mom’s mincemeat pie. Only one more sliver left and I’m trying to stretch it out the best I can. Lol
Looks kinda like you’re frying Goetta a Cincy delicacy favorite up this way.
Gliers brand at the local grocery stores isn’t bad but most people make it homemade.
Bankfish
Junior Member
- 815
- 71
Had mallard breast last night with fixins.
Been a long day….lol
babysitting a pile of delicious meat chunks. Just pull the two butts to rest after hitting 205. Briskets are still stuck in the stall but finally starting to come out of it. Not enough space in offset to do the 2 rack of baby back pork ribs so I did them in the oven very slow. Ribs are about ready to pull at 200 and we’ll be tearing into those shortly. The briskets I will wrap and put back on after hitting 170-175 in the flat.
Threw 5 burger patties on the hot plate for lunch. Dang it was quick and easy
babysitting a pile of delicious meat chunks. Just pull the two butts to rest after hitting 205. Briskets are still stuck in the stall but finally starting to come out of it. Not enough space in offset to do the 2 rack of baby back pork ribs so I did them in the oven very slow. Ribs are about ready to pull at 200 and we’ll be tearing into those shortly. The briskets I will wrap and put back on after hitting 170-175 in the flat.Threw 5 burger patties on the hot plate for lunch. Dang it was quick and easy
the Lackster
Junior Member
Fresh bird for supper last night. We culled 11 roosters and my wife fried us up a younger one for supper. It went mighty fine with mashed potatoes and biscuits with gravy.
Kamamotos to get the evening started.
Local beef Prime rib with herbed butter and au jus, steak house style au gratin potatoes, Brussels sprouts with browned butter and fresh sage. This wine pairing was just off the charts. One of my oldest painting customers owns a wine shop in Columbus. The fellow that runs the place for her treats me like royalty when I want to buy wine. I know what I like, but my competence with such things is minimal at best. Bobby really knows his stuff, knows what I like after all this time, and takes care of me when I need to buy wine. I told him a few weeks ago when I placed an order for a case of various wines that we like what I was cooking tonight, and he hooked me up with one of the most excellent bottles of wine we have ever had to go along with it. It sure is nice to end this one on a high note. Happy New Year, folks.
