What are you having for dinner?
- Thread starter trailhugger
- Start date
- Joined
- Mar 19, 2005
- Location
- Raleigh
Baked penne based off this recipe and broccoli and tomato salad.
No pics, didn't happen... ;-)
Really wish I could eat pasta... cauliflower just ain't gettin' it done.
- Joined
- Mar 19, 2005
- Location
- Raleigh
Have you tried spaghetti squash?
obullfish
Carolina Trail Blazers
- Joined
- Nov 21, 2011
- Location
- Candler N.C.
Crispy scored Flounder at Dockside in Beaufort.
They have the best I’ve ever had.
They have the best I’ve ever had.
tlucier
Well-Known Member
- Joined
- Jun 3, 2007
- Location
- Mebane, NC
Shrimp, assorted peppers, red onion & pineapple grilled over hickory. All over steamed brown rice.
tsconver
Well-Known Member
- Joined
- Nov 3, 2007
- Location
- Durham, NC
Apex wings
- Joined
- Mar 19, 2005
- Location
- Raleigh
I see your milk sammich and raise you a toasted ham, egg, & cheese.
Curtis_H
Well-Known Member
- Joined
- Sep 17, 2008
- Location
- High Point NC
kaiser715
Doing hard time
- Joined
- Jun 1, 2006
- Location
- 7, Pocket, NC
Was my turn tonight.... Filet mignon (sous vide) with a merlot reduction sauce, honey glazed carrots, smashed red potatoes, salad, key lime pie.
Most excellent!
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Most excellent!
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Curtis_H
Well-Known Member
- Joined
- Sep 17, 2008
- Location
- High Point NC
Starting to get pretty good at the hibachi thing. I will be flipping shrimp tails in my hat before you know it. Im still lacking at finding a good white sauce recipe. So for now I cheat and buy the sauce from the local Tokyo express.
frankenyoter
No Rain, No Rainbow
- Joined
- Mar 17, 2009
- Location
- DARK CITY
Shit man. That looks good. I need to get my roof built over my outdoor grilling and chilling station so I can add a griddle like that.
I’ll ask a buddy who is a chef for a recipe and send it your way.
Curtis_H
Well-Known Member
- Joined
- Sep 17, 2008
- Location
- High Point NC
Yea if you can that would be great.
Curtis_H
Well-Known Member
- Joined
- Sep 17, 2008
- Location
- High Point NC
@Curtis_H
What brand griddle is that? I'm thinking about the Blackstone 22" for my kitchen build.
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It’s a camp chef pro 90x. I been thinking about building an outdoor kitchen area on my patio and trying to use this grill or something similar.
BigSouth
Doesn't play well with others!
- Joined
- Jun 8, 2011
- Location
- Shelby, NC
Buddy I work with put on some culinary skills at work the other night. Brisket, BBQ butts, Baked BBQ bacon beans, and prime rib like no other!
Ok,
I'm looking for a table top version. Haven't cooked much on a flat top but I'm looking forward to it once I finish.
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kaiser715
Doing hard time
- Joined
- Jun 1, 2006
- Location
- 7, Pocket, NC
Out of the park tonight...
King mackerel, grouper, corn, taters, slaw. Topped off with homemade banana bread. Mmmmmmmm
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King mackerel, grouper, corn, taters, slaw. Topped off with homemade banana bread. Mmmmmmmm
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kaiser715
Doing hard time
- Joined
- Jun 1, 2006
- Location
- 7, Pocket, NC
^^ I did the fish in the sous vide contraption... 120* for 25 minutes, then threw on the infra-red sear burner on the grill to brown up and give some grill marks....maybe 3-4 minutes total.
kaiser715
Doing hard time
- Joined
- Jun 1, 2006
- Location
- 7, Pocket, NC
More sous vide tonight. Tried link sausage. Did one bag just sausage, one bag in Guinness Foreign Extra Stout. Finished on the sear burner on the grill. The Guinness sausage was best.
Edit: 160* for 2 hours.
Eggs, grits, apples, onions to go along....
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Edit: 160* for 2 hours.
Eggs, grits, apples, onions to go along....
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kaiser715
Doing hard time
- Joined
- Jun 1, 2006
- Location
- 7, Pocket, NC
Tomorrows lunch cooking today.
Pork ribs... Dry rub, vac bag, 14 hours at 160. I will let rest in the fridge overnight, then put in the smoker in the morning.
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Pork ribs... Dry rub, vac bag, 14 hours at 160. I will let rest in the fridge overnight, then put in the smoker in the morning.
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- Joined
- Feb 10, 2008
- Location
- Kings Mountain
@Pinky’s westwide grill in CLT
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kaiser715
Doing hard time
- Joined
- Jun 1, 2006
- Location
- 7, Pocket, NC
Looks tasty....when's your bypass scheduled?