I figured I would start a thread about what y'all are eating for dinner. As an Italian, I love to cook. I'm not going with a classic dish this evening. Making breaded raspberry lime balsamic chicken strips, with fried potatoes and steamed asparagus and hollandaise sauce with the balsamic sauce drizzled over the top. So...What's for dinner?
Lasagna, 6 layers with ground beef and Italian sausage,Caesar salad, and lime sherbet. Makes up for the pack of Nabs last night.
Heating up a 15oz. can of Pacific Foods brand "Chicken & Wild Rice" soup. Using a Barocook heater pot that works with water-activated heater packs, similar concept to the GI Flameless Ration Heaters, but in a reuseable pot. Neat idea. Letting it steam away for 15 minutes as I surf the net. Later a quick wipe with vinegar cleaner spray, there isn't much to throw away, just the soup can and the expended heater pack.
farm raised pork chops and zucchini rounds on the charcoal grill with vinegar coleslaw, caprese salad and a nice Kölsch
You sound like me,, nothing fancy ,, it doesn't have to be good ,,, all it's got to do is make a turd .
Fresh caught Steal Head, cold smoked over Apple and Hickory for 6 hours. Pan seared with with butter and lemon and orange slices and yellow onion and sprinkled with liberal amounts of Paul Prudholms meat magic both sides! Let it finish in the nuker while I did up some Greek Smashed taters and fresh garden salad with all the fixins! Served with some Apple Cider from last falls pressing strained through crushed ice and a few shots of Knob Creek to fill it out nicely!
Last night, it was Mountain House Beef Stroganoff… AlaskaChick worked late, and was to tired to cook…
I think cooking/bbq is an important part of preparation. I’d imagine there’s quite a bit of good eats reflected across our members. From Crafty, you might get a pastie recipe… From Kamp, maybe a bit more detail on Messy Mikes. I’d wager Gator has some favorites I’ve never seen. Australian goodies from our friends down under… Hanzo too!!
What can I say people love MMs so much I still sell 50 pounds of it every week to the addicts! Sweet Baby Rays is hands down the favored sauce. Whole Hog Ground Pork, bell peppers, and onions raised by yours truly. Burned properly on a Blackstone. Mix it all up and add my secret seasoning mix and mix it up some more. Add the preferred sauce and mix it up some more being careful to not kill the flavor with the sauce. Left is sweet baby ray and right is my home brewed HOT Southwestern mix. Serve in half pound portions on a big bun. But I am not a one trick pony And what I ran on for too many years! LOL work from 4am till noon on the farm shower up, head to kitchen and do all the prep work and load it into the Box truck fridges, go to show or set up lot and start cooking, while the hired hands set up the dining room tents, tables and seating. Mrs Krap set up the order, drinks, and serving counter. Cook and sell til 10pm Monday through Thursday. Midnight Friday Nights and did Saturdays 8am until Midnight. The ever changing Local and State Covid restrictions and lock downs wiped my whole food truck model and business out. Can have the dining room......... Nope can't have the dining room unless the tents are individual and with no more than seating for 2 and 50' apart no 20' feet apart wait wait not you can't have the tents and seating at all. Finally said screw it when I got my 8th fine for not wearing a mask in the kitchen tent..... Its like 120 degrees in there surrounded by grills, smokers, blackstones, deep fryers and a portable propane oven. Yeah try wearing a mask and not passing out in that! Thus I said screw it and retired in July 2020
