Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Megatron96]

Originally Posted by scho63

How about a nice pear tart or onion and cheese tart?

Grilled peaches and whipped ricotta?

Even a grilled corn or grilled head of romaine with shaved Parmesan.

Something to cut down on the salt and heaviness of the ham.

Yeah, I have a time constraint, but I am trying to figure out something that balances out the savoriness of the ham. I have some of my mom's cranberry sauce from Thanksgiving frozen that I'm thawing out (might use as a baste for the ham instead of my traditional bourbon-based brown sugar-mesquite honey glaze), and I did look for some pears at the local grocery but no dice. I could go with some grilled corn with cilantro/lime/taco seasoning drizzle.

[Hammock Parties]

pineapple

[Megatron96]

Originally Posted by Hammock Parties

pineapple

**** sakes. This was a potential side last year. Thanks. Easy prep and grill. And my mom loves pineapple. Probably eat more pineapple than ham.

Can't rep you right now, because I did recently. Much appreciated. Will rep you for no reason later.

[Rasputin]

[KCUnited]

Usually not one for BBQ pizza but fine copped some leftover pulled pork with some OK Joe's sauce, gouda cheese, pickled red onion and cilantro

Straight money

Best crust I've made to date

[Easy 6]

Originally Posted by Rasputin

It all looks perfectly golden brown, with beautifully rendered skin... bon appetit

[Peter Gibbons]

Originally Posted by Easy 6

Please go on about this low country boil, we need details dammit...

We use large u15 shrimp (in shell), mini red potatoes, crab legs, andouille sausage, corn on the cob, and Vidalia onions boiled in a large pot with about 1/2 Zattaran’s boil spice. Bring water (about 2-3 gallons) to a boil and add the potatoes first for about 10 mins. Then add the onions and corn. After 5 mins add the andouille and crab legs. Allow to cook for 3-5 mins and then add the shrimp -and let cook for 3 mins or until the shrimp are fully pink. Drain and serve with drawn butter and cocktail sauce sides.

[Easy 6]

Originally Posted by Peter Gibbons

We use large u15 shrimp (in shell), mini red potatoes, crab legs, andouille sausage, corn on the cob, and Vidalia onions boiled in a large pot with about 1/2 Zattaran’s boil spice. Bring water (about 2-3 gallons) to a boil and add the potatoes first for about 10 mins. Then add the onions and corn. After 5 mins add the andouille and crab legs. Allow to cook for 3-5 mins and then add the shrimp -and let cook for 3 mins or until the shrimp are fully pink. Drain and serve with drawn butter and cocktail sauce sides.

Sounds sooo good, I've only done one boil with all shrimp and sausage because crablegs are so steep around here

But it was killer anyway, those Zatarains packets impart a LOT of flavor to everything, even the taters and corn explode with flavor

[Rasputin]

Originally Posted by Easy 6

It all looks perfectly golden brown, with beautifully rendered skin... bon appetit

Not to brag, ok to be a braggart, these were ****ing good.



I love my new cast iron skillet I bought for camping but I'll probably cook a lot with it.

[Peter Gibbons]

Originally Posted by Easy 6

Sounds sooo good, I've only done one boil with all shrimp and sausage because crablegs are so steep around here

But it was killer anyway, those Zatarains packets impart a LOT of flavor to everything, even the taters and corn explode with flavor

Completely agree that crab legs are not needed. We also leave them out a lot of times due to both availability and how much work they require to get to the “meat”. I could not agree more about the corn and potatoes. I actually always use a bit more of each as the veggies are my favorite part (followed closely by the andouille).

[Easy 6]

Originally Posted by Peter Gibbons

Completely agree that crab legs are not needed. We also leave them out a lot of times due to both availability and how much work they require to get to the “meat”. I could not agree more about the corn and potatoes. I actually always use a bit more of each as the veggies are my favorite part (followed closely by the andouille).

For people who've never tried it before, those packets will be a revelation... they add sooo much flavor

[Megatron96]

Originally Posted by Easy 6

For people who've never tried it before, those packets will be a revelation... they add sooo much flavor

Which packets?

[cdcox]

Here is a great pineapple recipe as a side for ham:

1 stick butter, room temp
3/4 cup sugar
4 eggs
20 Oz can crushed pineapple, drained
6 slices white bread, cubed

Cream butter and sugar.
Add eggs, beat until smooth.
Add pineapple and bread cubes. Mix.
Pour into greased casserole and bake at 350 until browned on top, about 45 minutes.

[rfaulk34]

Originally Posted by Pablo

Taco night. Made Mexican rice in the instant pot. What a hit. Very easy and delicious and exactly what I was hoping for




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omg. That looks so ****ing good!

[Megatron96]

Due to time constraints I had to do the potatoes au gratin early. Used my dad's recipe, mostly, which is basically sliced yukon golds, caramelized onions, roast garlic, three cheddars, little gruyere, dijon mustard (yes, Grey Poupon), heavy cream, seasonings:


Will finish it tomorrow with some fried onions and parmesan cheese.