Have you done queso yet? If not do yourself a favor……
What's For Dinner?
- Thread starter badger
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No, not yet, but it is on my hit list. Pellet grill cooking is too damn easy and convenient. I'm getting a cheap stick burner so I can go back to suffering while I barbeque and smoke food.
the Lackster
Junior Member
On Thursday, my little girl wanted me to teach her how to cook a steak so that she could cook for her grandparents Friday night. I gave her a slab of deer loin and she cut them into steaks for the pan. She made us a steak rub that I normally blend and gave them a good dusting. In the cast iron for a minute and a half or so on each side for a beautiful medium rare. She finished them with a little butter and doctored us up some canned baked beans. Excellent!!
She also wanted to help with supper. We had a big ol meat bird from our farm thawed out so I coached her again. She coated the chicken good with olive oil and then gave it a healthy dusting of our chicken rub that we made. Fresh garlic and lemon in the cavity. She also coated some potatoes in olive oil to throw in the pan. We coated a big cast iron pan with bacon grease before adding the bird and potatoes. I did help her with it in and out of the oven. It was a little more than she was comfortable trying to handle. She shucked us some corn and boiled it while the bird was roasting. Baked her at about 395 till done and my goodness what a fantastic bird. She is going to be a heck of a cook!!!
She also wanted to help with supper. We had a big ol meat bird from our farm thawed out so I coached her again. She coated the chicken good with olive oil and then gave it a healthy dusting of our chicken rub that we made. Fresh garlic and lemon in the cavity. She also coated some potatoes in olive oil to throw in the pan. We coated a big cast iron pan with bacon grease before adding the bird and potatoes. I did help her with it in and out of the oven. It was a little more than she was comfortable trying to handle. She shucked us some corn and boiled it while the bird was roasting. Baked her at about 395 till done and my goodness what a fantastic bird. She is going to be a heck of a cook!!!
Great stuff Lackster, lots to be proud of knowing your daughter wants to learn and help out and spread the love.
Made brunch today. Scrams topped with shredded cheese and Franks RH, bacon with sourdough toast topped with honey.
Hot sauce didn’t make the photo. Lol
Hot sauce didn’t make the photo. Lol
ThatBuckeyeGuy
Active Member
So the bottom plate... look closely at the toast, the grin the eye and the bacon served hairstyle... I love it
that's the realist Merica plate I've seen in awhile lol
triple_duece
Ragin Cajun.
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Spent the day out on the boat. Came home hungry like a hostage. The wife said pull some deer ground meat out and pan fry some burgers.
JARHEAD
Active Member
That's the best argument I've ever heard for the legalization of Marijuana I've ever heard!So the bottom plate... look closely at the toast, the grin the eye and the bacon served hairstyle... I love it
Archertl
Senior Member
Does anyone remember the fried onion loaf from Damon's Grill? I found myself thinking about it today and can't get it out of my mind. Like, I can about taste this picture. Dang!
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Was it anything like the bloomin onion at the outback steak house?
How does herbs de Provence do with beef? I really enjoy it on chicken and pork but haven't tried beef yet, more a SPG guy on steaks
How well do those drumstick holders work? how hard to spread sauce on them?
Sgt Fury
Sgt. Spellchecker
Cooked my wife some peppers and eggs, sausage and hash browns for breakfast on the black stone then followed it up with two pork loins on the Traeger. Retirement life is good!
They work great. You dunk the drumstick into the sauce and hang them back up
I like it, but it is a different experience on beef for sure. This was a center cut tenderloin roast that I cut from a whole beef tenderloin, cooked with charcoal and cherry wood, indirect heat. Not shown in the picture was a horseradish and dill sauce (mayo and sour cream based) that really played will with the Herbs de Provence. I'll go a little easier on the seasoning and the smoke next time, but it was really quite good. I was very surprised how smoky it got only being on the grill for about 40 minutes before hitting 125* I'll probably use the pellet smoker set at about 350* next time as I have another roast to use.
The horseradish dill sauce was killer on brisket, too.
We did a pork loin a couple weeks ago, we bought two more for the near future. They turned out great on the traeger….View attachment 196073View attachment 196074
Cooked my wife some peppers and eggs, sausage and hash browns for breakfast on the black stone then followed it up with two pork loins on the Traeger. Retirement life is good!
With just the two of us, we cut them both in half and will have 4 separate meals. Vacuum packed them for future use.
I highly recommend the next time any of y’all who shops at Costco buy a container of this! Dang it’s delicious! We just dip with tortilla strip chips also from Costco. Great with your drink of choice
Must be that southern recipe...aint that right @JackalopeI highly recommend the next time any of y’all who shops at Costco buy a container of this! Dang it’s delicious! We just dip with tortilla strip chips also from Costco. Great with your drink of choice
View attachment 196088
triple_duece
Ragin Cajun.
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Zucchini (fresh from the garden) casserole with a side of pasta.
This is a good meal!
I had 2 helpings
This is a good meal!
I had 2 helpings