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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
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 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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10-27-2018, 12:36 PM | #12586 |
Cheat Death
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Honestly I just used what we had on hand. This one was a long grain brown rice with barley and radish seed the wife picked up from god knows where. Lol, it had been in the pantry for awhile so I decided to put it to use. I feel any long grain variety would work well though.
One thing I did was to cook the rice the day before and spread it thin across a small sheet pan to cool overnight. Made for less clumping and more surface area to be browned when I stir fried it today. The stir fry sauce was a black garlic puree from Whole Foods with some oyster sauce, sesame sauce, sriracha, black pepper and brown sugar combined til I thought it tasted right. |
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10-27-2018, 12:44 PM | #12587 |
Fish are scared of me
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Threw in some boneless porkchops and a can of cream of chicken soup in a crockpot. Steaming some broccoli and will pour the cream of chicken over top.
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10-27-2018, 04:35 PM | #12588 |
Cast Iron Jedi
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I made Springfield-style cashew chicken tonight. I really miss that stuff.
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10-28-2018, 04:26 PM | #12589 |
Cheat Death
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Used my excess pork belly for ends. Recommended.
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10-28-2018, 06:16 PM | #12590 |
I like Pie!
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KC Strip steak and a baked potato for dinner. The coals were still hot so I threw on chicken thighs for chicken and cheese enchiladas tomorrow.
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10-28-2018, 06:35 PM | #12591 |
I like Pie!
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Anyone else use this enchilada sauce? Pretty good stuff for store bought but a bit pricey at $3.99 a can.
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10-28-2018, 08:27 PM | #12592 |
Yum! Buc Marshmallows
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I've NEVER found a remotely decent enchilada sauce in a store in a can. She's sooooo hard to find.
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10-28-2018, 08:53 PM | #12593 | |
I like Pie!
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Quote:
Sent from my LGLS775 using Tapatalk Last edited by Buzz; 10-28-2018 at 09:26 PM.. |
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10-28-2018, 08:59 PM | #12594 |
Mod Team
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Alright, virgin question.
How can I go about just making burnt ends? Those looks fantastic by the way.
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10-28-2018, 09:12 PM | #12595 |
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Sirloin tips and shrooms in gravy over noodles. The gravy was the bomb
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10-28-2018, 10:38 PM | #12596 | |
I like Pie!
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Quote:
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10-28-2018, 10:55 PM | #12597 |
Yum! Buc Marshmallows
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I wouldn't go that far. I tried and tried different kinds in the can, but they've never been as good as any restaurant's. I made my own exactly once. Well maybe twice but it still wasn't what I was looking for. So none were as good as what I've had in a restaurant. It must be a secret recipe they all have.
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10-29-2018, 12:32 AM | #12598 |
Politically Incorrect
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Boy does this sound really really good, just like old school comfort food!
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10-29-2018, 05:30 AM | #12599 | |
Cheat Death
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Quote:
Those in my pic I made from pork belly, which is a cheaper alternative but not as good as brisket burnt ends, imo. Still a very tasty options, especially if you find pork belly on sale like I did though. Obviously they have a more bacon less beef flavor than brisket ends. For those, I just cubed the pork belly, rubbed, and smoked at 250F for 2.5-3 hours until they had a nice bark. I moved them to the aluminum pan, added some sauce and put them back on covered for an hour. |
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10-29-2018, 08:32 AM | #12600 |
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Here's the beef tips/shrooms with noodles
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