MOOOOOOOOOOOOOOOOOOOOOOSSSSSSSSSSSSEEEEEEEEEEEEEEE

Olive oil and a little butter. The meat was cooked to perfection, but the skillet had some black spots (too hot) so I couldn't use the deglazed pan sauce. I do a bunch of different chicken breast sautés very well.

Dry rub or marinade?

How did you guess what we are having for dessert?

LMAO

Yum!! OK, how do you grill/cook the steaks?

And the veggies look awesome too. Love the carrots (but I always forget!!)..

Yeah I didn't use it all. That sounds like a great use for the leftovers.

Me too - but nothing seems to satisfy me more than a sauteed chicken breast in olive oil with crushed red pepper flakes, parm and a squeezed lemon.

I'm a traditionalist.

What's for dinner? Here's mine... (Part 2)
 

I grilled this time instead of the cast iron pan, direct heat for about 3 minutes, then off heat till preferred doneness. I marinated for about an hour in olive oil, balsamic vinegar, smoked paprika, oregano, salt and pepper. The balsamic made them get a little darker than if prefer, but they tasted great.

I actually did the hobo packs in the oven for convenience. Put this giant cast iron pizza pan in, preheated to 450, and put the packs directly on the pan. Flipped them once, turned out great. Could have used a bit of extra herbs, but it was very good.

That sounds tasty. We hardly ever do breasts, though. If I do, I generally sous vide them.

pioneer woman's dr pepper pork > root beer pork

ROFL

Too many windows open! Sorry gentleman, carry on. Moose is good to eat though. I like it.

Our favorite is mushrooms, shallots, and Madeira cream sauce. I season that sauce with nutmeg and a little lemon. Dang.

Steak with a fresh squeeze of lemon is pretty freakin' great, too.

I'm gonna need some good chicken breast recipes, folks.

ROFL

That's a good one, and I've made it twice.

"off heat" as in part of the grate that's not over flame, or in the oven?

Since I REALLY smoke-up the house when if do the cast iron pan (**** home builders who don't dent the fan outside the house!!!), I'm really thinking about moving the operation outside and either putting the cast iron on the searing burner, or actually just putting the steak directly on the burner. Then into the grill (in a pan) for those last 6 minutes. Temps are going to be a challenge for sure, as will not having the meat stick the the grate..

Thoughts, preferences?

This is the one I made tonight:

http://www.wholefoodsmarket.com/reci...hicken-breasts


I've made this one at least 3 times this summer.

http://allrecipes.com/recipe/spicy-garlic-lime-chicken/

Oh, and if you want to mega plow, this recipe is fantastic and far better than the restaurant version:

http://www.recipelink.com/msgbrd/boa...MAR/35017.html

And dessert. Four ingredients...

:thumb:

Looks great but I know that every time I eat sauted onions, they pay me back all night! :spock:

Is it mousse or pudding? What are the four ingredients?

I'm a sucker for recipes.

Have you tried ice cream bread?

ROFL

Never heard of it.

Why are you laughing? I thought it was mousse but it's hard to be certain. I've made pudding that looks like that.

Speaking of chicken recipes has anyone ever had Chicken Bryan at Carrabba's Italian Grill?

http://www.carrabbas.com/Content/men...-chicken-bryan


I had it at the Tampa Airport coming home tired and hungry from a trade show where I had to get up at 3 AM for my flight home. It's was fantastic. I made it later myself.

I'm laughing because there was a thread on here that was pretty entertaining (http://www.chiefsplanet.com/BB/showthread.php?t=272764). The idea is ice cream and flour and how amazing it is - you'll find stuff on the interwebs and Pinterest a lot, and it looks really good. But it's not.

In the interim period before you posted, I looked it up. It didn't look very appetizing to me. But to each his own.

I am having a modest shindig today. I am expecting a very important person type dignitary guest. So here I go, with feeling and pictures.

(a thousand pardons for not including all these in one post)

Dinny

This is a hale point of a brisket that I smoked recently and vacuum sealed for the freezer. I hope they will eventually be something like burnt ends.

There are the beans.

This is the chopped cow getting ready to drip into the beans.

I want you two pigs to know your lives were not lived for naught. Your ultimate sacrifice will not go unnoticed nor unappreciated.

(this is referred to as "putting on the meat" in some circles)

The coals and fire in the hole.

Is that related to Putting on the Ritz?

The bottom rack with room to add taters later.

The top rack will drip on all below.

And now, we wait. Bone side down, trust your weber.

It's kind of like pushing one's leg, only sideways.

Sort of.

Dinny

So like the hokey pokey?

Once upon a time, my brother was visiting and I decided to grill some steaks. I was standing there ready to throw them on the gill, and I held them up close to my face so I could talk to them.

"You are the most beautiful steaks I have ever seen."

"I bet you were a MAGNIFICENT steer!"

"What incredible slabs of meat."

My brother asked me what I was doing. Have you guessed it yet?

Dinny

How long will the burn be?

I'm almost at 5 hours/~225-230.

I just added the smokey cheese 2wicebaked on the half-shell taters.

Five hours in, and ?? to go?

made this

A ZIP file? You're making me work an awful lot to see pictures of something... there'd better be a nice shot of Jennifer Lawrence or something in there.

:cuss:

I'm open to suggestions.

Dinny

Well when I can make Jennifer Lawrence my dnnere, I'll send pics...

That's not creepy at all.

:eek:

Ok, lets try this again. My son caught two nice channel cats. I filleted them out, diced them up, sauteed in a pan with lime diced onions, minced garlic, olive oil, lime juice, and chopped cilantro. Seasoned with salt, pepper, chili powder, and cumin.

Then served with grated cheese, lettuce, tomato salsa, mango salsa, and sour cream.
FISH TACOS!

Good job Sir....

Fish tacos? Love 'em! Nice job there!

Mousse. Bobby Flay's recipe.

60% cacao chocolate
Cream
Sugar
Egg whites

Outstanding.

My friend made this on his Big Green Egg yesterday

http://thumbnails109.imagebam.com/34...1348932591.jpg http://thumbnails112.imagebam.com/34...6348932592.jpg http://thumbnails112.imagebam.com/34...3348932594.jpg

15 Thai Curry wings from BWW and some Fried Pickles.

Wife made tacos. I love tacos. I was going to take pics, but was too damn excited about eating tacos and just ate them.

Nice... Keep him as a friend....

NOM NOM NOM NOM NOM NOM

Wife made shepherd's pie. No pics.

C'mon man! There must be some nudes on her cell phone somewhere!

I was looking for something to do with leftover pulled pork I smoked 2 weekends ago. So I minced some up in the food processor and folded it into some 80/20 ground beef and made burgers on the grill. I toasted the buns with bbq sauce and topped the burger with smoked gouda and pickles. The pulled pork gave them a really nice smokey flavor, will make again. No pic.

I've always wanted to try Gordon Ramsays recipe with the minced lamb.

That's a good idea. I'll try that. I've put extras in chili before, it definitely makes for better chili, but I'd rather freeze the extras and just eat them. :)

Yeah, I freeze a bunch of it too. My wife will see it on sale and come home with like 30 lbs of pork butt even though it's just me and her, lol. I'm like the Bubba Gump of pulled pork. Pulled pork egg rolls, pulled pork empanadas, pulled pork burgers, pulled pork mac and cheese...

ROFL

I know the feeling.

I made this apricot chicken. It's more to the French side of cooking than Asian. I added more apricot preserves since I had no apricots. I served it with rice and lightly steamed peas and fresh organic carrots. ( The best way to serve veggies to preserve the most nutrition.) No pics. But it came out looking and tasting great. I'd make this recipe again.


http://www.foodandwine.com/recipes/c...nion-pan-sauce

You continually disappoint us with your lack of photographic evidence.

She needs an ObamaPhone with Tapatalk....

I don't have a way to get anything that can get online right now. I will be handling that soon. I have requested the pics of my beignets but haven't heard from my kid who is back at school. BTW, you better say that to some others with no pics. ( Heh! Heh!)

I forgot to mention, that I also served a salad of field greens with olive oil and seasoned rice wine vinegar, salt and pepper. Simple.

EDITED: to add vinegar after the rice wine. Geezaz!

ROFL

Chinese buffet to go, one incredibly small main tray and even smaller soup container... yet I manage to pack what I'd guess is a good solid 3 pounds in those little mfers for $8 LMAO

Seriously, theres no possible way to eat this well for a minimum of 2 meals for so little money outside of cooking at home... $4 a meal for something that isnt processed and fried all to hell?

Yeah, thats all win, they hate to see me coming in there but surely realize it could be worse if I was some lardass making my home in a booth.

I'm tasting some Chinese. That might be my weekend break from oatmeal and SALADS!!!

You!... oatmeal and salads?

You're a devout carnivore with some real grill skills, surely you jest.

Wife and son had whoopers from BK, I'm relegated to frozen taquitos and beer at this point. Didn't eat breakfast or lunch, I just need something in my belly.

Everyone has to get regular once in a while.