LOL

Well excuse me sir. I only eat two at a sitting. I made 8 total.

BRAVO! They look fantastic! :clap:

Last night I made a roast beef that I simply coated in garlic powder, onion powder, salt and pepper, then seared on ALL sides in my stainless steel pan on the stove, then transferred to the oven at 325 degrees for about 1:45.

I got scared when I took the internal temperature and it showed about 145-150 in certain parts but after letting it rest for 20 minutes, I cut it and it was absolutely perfect!

I paired it with small potatoes, pearl onions, baby carrots and red onion all roasted in the same pan. I cranked up the heat to 450 after I took the roast out and then let the veggies sizzle.

Pictures tell the story as the taste was the best roast beef I've ever had! Used a little mayo and horseradish on the side.

:D

:thumb:

They look good but while it always seems "pretty" or nice to have a onion, a tomato, and a piece of meat on a skewer together, it is the WORST way to cook kabobs. It amazes me that every butcher and grocery store put them together this way and the vast differences in cooking times always leads to overcooked onions and undercooked meat.

Next time try a single skewer of each on their own and put them on the grill in stages based on the item-you will be much happier and your food will be ALL perfectly cooked!

Additionally try to leave a little space between the items and do not smush all the pieces together, this also helps.

Hope the advice helps.....not meant to be negative towards your efforts.

FYI, those are not tomatoes. Those are red peppers. Who puts tomatoes on a kebab?

Otherwise, this is spot on advice. I think I learned this from Alton Brown a while ago, or maybe Cook's Illustrated?

Believe it or not, I probably have cherry or grape tomatoes on kabobs 25% of the time. Try it some time-tomatoes on the grill are pretty damn good!

I believe you, just never seen it personally.

OOOHHHH, THOSE LOOK FAN-F***ING-TASTIC!!!! :clap:

Wow, 7:59 in the AM and my mouth is watering after oatmal!!! Thanks!

And yeah, you nailed it!

I think that's solid advice. After trying to recreate your dinner, I'll go that route...

What cut?

Looks good. I want some.

Thanks. Pre-surgery for this kid is a time (solid week) when it's all about what he wants because it'll be mush for a while thereafter. And he comes up with some strange stuff. I think half the time it's the kids in the 'hood who want something made, but I don't care, he's happy!

The funny thing was it just said "Oven Roast" when I bought it at Harris Teeter's. It didn't say "Top Round" or "End Sirloin" or Bottom Roast". I'm 99.9% sure it was simply a Roast Beef.

The way they label meat today can be so confusing unless you ask the butcher. :hmmm:

The Mrs threw me a curveball today. She laid out chicken breast and portobello mushrooms. I guess we're having ground chicken stuffed in portabella mushrooms on the grill

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

Been doing 12 hour days in addition to a 90-minute drive each way for the last two days and again tomorrow. So not feeling like doing anything other than sitting on the couch, I had a fried egg sandwich.

Glory how do you do your stuffed shrooms?

1-1/2 tsp olive oil
1/2 tsp minced garlic (I get it out of the jar)
1 Super chopped-up jalapeno pepper (no seeds or ribs)
1 package cream cheese
4 tbl sp cheddar cheese
2 slices of bacon chopped up...
8-10 large mushrooms (separate the caps and stems, chop-up the stems)
Salt/Pepper


Heat the olive oil in a sauce pan.

Stir in the chopped stems, garlic, and jalapeno 8-10 minutes.

Move to a mixing bowl and mix-in the cream cheese, cheddar cheese, and bacon.

Add salt and pepper to taste.

Stuff the Caps

Place on the high veggie rack of a hot grill (350-400) for 12-15 minutes, then move to the lower (hotter) part of the grill for 3-5 minutes (to get the awesome grill marks).

I top with paprika to add color just after I yank them from the grill.

(If you're cooking for kids, double the bacon, and forget about most of the jalapeno)...

And I can't take credit for it, it's a pretty common way of doing them.

Bacon not cooked?

Nope, cooked past medium (but not burnt), drained, cooled, and chopped a LOT. I call it bacon pepper...

Ketchup on that?

Homemade Chili Mac, Steak and Shake style... its gonna be delicious with some garlic bread and sweet tea alongside.

Yeah, just a touch. And toasted the bread with a very light schmear of butter.

If didn't check out my Pittsburgh thread. Here's a few items we are over the weekend

http://tapatalk.imageshack.com/v2/14...afc86c6836.jpg

34 oz

http://tapatalk.imageshack.com/v2/14...34c1e833d1.jpg

26 oz


http://tapatalk.imageshack.com/v2/14...0611aa7405.jpg

Bacon wrapped scallop

http://tapatalk.imageshack.com/v2/14...1b453c7aed.jpg

http://tapatalk.imageshack.com/v2/14...233d6ac9d2.jpg

Carrot cake

http://tapatalk.imageshack.com/v2/14...2dfbcbdd81.jpg

http://tapatalk.imageshack.com/v2/14...cc1b5e6187.jpg


I might need to see my doctor. We ate like kings. Pittsburgh can cook up a great steak

This sounds great. I'm going to have to try this. Thanks for the recipe!

The bacon wrapped artwork on a plate just isnt my thing at all - THATS a scallop? - it was well prepared and the drizzled sauce delicious no doubt... but I just wont pay good money for that, If I'm missing out then so be it.

Everything else looks spot. on.

Did Joey Porter LOL you for taking pictures of your food?

Our hotel gave us a free appetizer to the restaurant.

We didn't eat with him

FMB, you have two hours to read this and report back. If you do not, my night will be ruined by not knowing how to cook my burgers in my cast iron and then watching the Royals lose.

I know you can't change the Royals losing but can you tell me how to cook my burgers in my cast iron?

Papa Murphys $5 friday special, large regular crust with sausage.

Doctored up with black olive, onion, bacon and olive oil... pretty damn good eating for a fiver.

You don't want to know... Read my other thread! I won't eat in front of a kid who's on a mush-diet...

So I'm on a liquidy diet too!!!

LOL, no......don't even ask...

Guacamole for two:

I had my wisdom teeth out Monday, so I'm still relegated to mashed potatoes and mac n' cheese. **** all of you.

You've got 20 minutes mother ****er!

Guacamole is smooooooth, but the chips might be an issue. Can I lend you a staw?

Cast iron on medium high to high depending on how hot your stove is. A little oil in the pan.

6 oz patties, seasoned however you like and 3 to 4 min per side for medium. If you pay them thick, may take longer.

I pat thick because I like a really thick crust.

Sorry for my tardiness. :(

No thanks to you they are already cooked and in my belly. Went 5 a side because we like them well done.

Crust was off the hook awesome!

pancakes. too damn many pancakes.

Aunt Jemima, you will be the death of me yet.

I like them medium, and sometimes go thick enough for 5 per side. That crust is awesome.

Sorry I didn't see it soon enough. Under normal circumstances, I would have. Wife got off early tonight so we were spending time together.

Spend time with your wife some other time, but not on my watch FMB!

"crust" on a hamburger?

Oh yes. Texture. Crispy hamburger bits. Awesome.

I'll endeavor to do better. Please don't fire me.

So you're just burning them?

Not in cast iron. It creates a very tasteful and not dry crust. It's awesome. I'll never cook burgers on a grill again after tonight.

Really? I'll have to try that some time.

How'd you season them, lewdog? Did you have any goldfish crackers crushed up in there?

Cast iron burgers are the best.

OMG dude I ain't gay.

Salt, pepper and season all.

Mayo, mustard, minced pickle and pickle juice mixed for sauce on bun.

ROFL

Good man. I like just salt and pepper.

I've also been doing a really easy side/snack with vine ripe tomatoes. So easy and tastes great since I love tomatoes.

Cut in half and place on plate face down to drain excess water for 10 minutes.

Top with Cheese and place under broiler for 3-5 minutes.

Ones on left are topped with garlic and herb Feta Cheese and ones on the right topped with sharp cheddar cheese with garlic and herb seasoning.

http://i250.photobucket.com/albums/g...g_5/Tomato.jpg

I put a roast on the grill and overcooked it. :cuss:


Gooooood damn it.

Just had my first oyster on a half shell.

Where in the hell have I been all these years.

missing out.

Horseradish, cocktail sauce and Tabasco was amazing

Just eat stuff--99% of it tastes good. If it doesn't try it again. 90% of those will grow on you on as second tasting.

Last night I ate at the most authentic Chinese restaurant in town. They had shrimp with The heads and shells served in tact. I did not eat the heads, but chewed up the shrimp shells along with the shrimp and I have to say it was quite tasty and not distracting at all. Before last night I would not have considered that to be a good idea.

Go to Hawaii and go to a good sushi joint. Get sushimi.

This guy is not a sushi guy and it was awesome.

I'm still waiting on rattlesnake. Every time I come across one, it always ends up.... We'll call it unedible.

I'm pretty sure they have world-class sushi in Atlanta.

You're slowly becoming a caveman - Check your flatware bud, I'm worried, honestly! Write me, we need to re review some common cuisines so we can all be on the same page again. Apricot Chicken??? ... Would you plow?

Shrimp shells could be rather abrasive upon exit I would think.

They reminded me of pickled mushrooms.

Apricot chicken --did plow -- would plow again!

That Chinese shrimp dish I ate last night -- would plow again.


I have some leftover Szechuan chicken from the restaurant last night. I'm having to fight off my cat for it. It's awesome.

BTW, I am very nice to food. I ate it all.

t

I'm pretty sure you're within 5 miles of my cousin. Very nice area and you are indeed in food paradise.

My cousin lives in Dunwoody so I know the Buckhead, Chamblee, Dunwoody area pretty well.

:spock:

http://www.whitepages.com/business/G...ian-Restaurant

Oh yeah baby. I'm gonna have to have some today now. Blue eyes out of Virginia are huge, moist, and delicious.