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

[threebag]

That’s tasty lasagna for frozen. I buy the singles to keep on hand for when I don’t want to do shit but wait on the oven



The Chipped Beef is legit too

[Fire Me Boy!]

Originally Posted by Buzz

Stoffers lasagna, side salad and toast.


On a serious note, anyone cook a small rib roast, talking 2.5 lbs for me and the wife. Anyone tried that 500 degrees for 5 min a lb, shut the oven off and rest for 2 hours in the oven?






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I've done that before. Worked great. Never on that small a roast, but I don't know why it wouldn't work.

[Easy 6]

Originally Posted by In58men

Fried some ribs the other day, not bad. Used Hunts ketchup for a dipping sauce. Rave reviews.






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Gotta admit, I've never even heard of such a thing... very original

But how did you get them cooked through on the bone like that, without leaving them in the grease so long it blackens the breading?

[In58men]

Originally Posted by Easy 6

Gotta admit, I've never even heard of such a thing... very original

But how did you get them cooked through on the bone like that, without leaving them in the grease so long it blackens the breading?

You sous vide them first. Dip entire rack into equal parts egg and buttermilk, coat with Louisiana Cajun Fish Fry mix. You’ll thank me later.

I call it Pork Chop on a Stick.

[Easy 6]

Originally Posted by In58men

You sous vide them first. Dip entire rack into equal parts egg and buttermilk, coat with Louisiana Cajun Fish Fry mix. You’ll thank me later.

I call it Pork Chop on a Stick.

I'll be filing that away for future use when I'm feeling adventurous, looks incredible

[cooper barrett]

I have 2 slabs in the fridge now and may try smoke, SV, then deep fry on a 1/2 rack.

[In58men]

Originally Posted by cooper barrett

I have 2 slabs in the fridge now and may try smoke, SV, then deep fry on a 1/2 rack.

That sounds incredibly amazing!!!!

If you smoke them, use Hunts ketchup mixed with apple cider vinegar as a mop sauce. Dump any leftover mop sauce into the bag before sous vide.

[threebag]

I have a hard time putting ketchup on a pork chop. I would lean more towards a Heinz 57

[In58men]

Originally Posted by threebag02

I have a hard time putting ketchup on a pork chop. I would lean more towards a Heinz 57

You can do that, I’m not judging. For a nice little kick add some horseradish.

[cooper barrett]

Originally Posted by In58men

That sounds incredibly amazing!!!!

If you smoke them, use Hunts ketchup mixed with apple cider vinegar as a mop sauce. Dump any leftover mop sauce into the bag before sous vide.

I have a pale ale/ mustard/cider vinegar mop that I really love on ribs. I do not keep ketchup in the house. 25+ bottles of bbq sauce and tons of hot sauce....I tried to get my lab to try Ketchup from a fast food condiment cup and it was **** NO. He wanted nothing to do with it, maybe on pizza bones

I re-dust the ribs before bagging them but adding some mop sounds like less than a great idea. I did not like the results I got when I did.

Then again deep frying a slab of ribs.....I try it once says Mikey

[Easy 6]

Leftover prime rib philly cheese steak sammy with fries later

This mfer is guaranteed to rawk

[Buzz]

Originally Posted by threebag02

That’s tasty lasagna for frozen. I buy the singles to keep on hand for when I don’t want to do shit but wait on the oven



The Chipped Beef is legit too

I was kidding when I said it was stouffer's.

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[cooper barrett]

I had a piece of leftover aged dry brined ribeye that I vacuum sealed and forgot about last night. I thin sliced it, grilled some peppers and onions and tossed the protein in to warm it and served it on King's Hawaiian rolls. I forgot the condiments it was so good.

You cannot go wrong with leftover ribeye unless it sucked to start with. I do philly rollups all the time

St Louis (the hill) Italian hard salami, aged white cheddar from 450 YO Irish cheese maker, and a BCS Proprietors Reserve served slightly chilled. I am hoping for a BBBJ to round it the experience.

[cooper barrett]

Originally Posted by Buzz

I was kidding when I said it was stouffer's.

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Ya Stouffer's comes with a Corningware serving dish... right???

[threebag]

Originally Posted by Buzz

I was kidding when I said it was stouffer's.

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Yeah I could tell by your picture.