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

[GloryDayz]

Originally Posted by scho63

I swear I thought you were talking about making doody.

Rep...

[Sorce]

Originally Posted by scho63

Those are some audacious giant wide egg noodles I presume. Are they homemade or is there a hidden secret?

I did not use home made this time.

https://www.hy-vee.com/grocery/PD502...de-Egg-Noodles

[Sorry]

Originally Posted by RubberSponge

Are those grill marks from the grate to a gas burner?

We pretty much did the same tonight. But we went the Nacho fries route.

Think I'll be passing on that from now on.

We have a ninja grill that we are able to use inside, it’s a great bang for your buck machine when you don’t want to go heavy duty, HIGHLY RECOMMENDED.

Originally Posted by scho63

That looks so damn good and original! Hope it tasted good.

It was so good bro I started doing push-ups before my wife slapped me haha. Next up prob gonna recreate a habit burger or something

[Pepe Silvia]

Got a Pork Butt in the oven right now. Flauta’s are on the menu, I also have all the toppings, Guacamole, Sour Cream, Salsa. It’s really good.

[KCUnited]

Originally Posted by PackerinMo

Got a Pork Butt in the oven right now. Flauta’s are on the menu, I also have all the toppings, Guacamole, Sour Cream, Salsa. It’s really good.

Sounds delish. Oil fry? Air fry?

[Pepe Silvia]

Originally Posted by KCUnited

Sounds delish. Oil fry? Air fry?

Oil fry. I go the old school route. I’ve got an air fryer though. Just haven’t used it for this particular dish.

[Sorry]

Originally Posted by PackerinMo

Got a Pork Butt in the oven right now. Flauta’s are on the menu, I also have all the toppings, Guacamole, Sour Cream, Salsa. It’s really good.

i would only add queso fresco, but thats due to my latina wife lol

[Easy 6]

Scratch potatoes au gratin with mild cheddar, sharp cheddar and Swiss

Shrimp scampi, and a huge salad with tomato and radish

[threebag]

Originally Posted by PackerinMo

Oil fry. I go the old school route. I’ve got an air fryer though. Just haven’t used it for this particular dish.

Lard?

[scho63]

Originally Posted by Sorce

I did not use home made this time.

https://www.hy-vee.com/grocery/PD502...de-Egg-Noodles

I wish I could find some Pennsylvania Dutch extra wide or extra thick noodles like that.

Those are the bomb. I would love those with pot roast or by their own with butter, Parmsian, and fresh ground black pepper.

[Pepe Silvia]

Originally Posted by Sorce

Instant pot beef stroganoff tonight.

Sent from my Pixel 3 using Tapatalk

I’m making this tonight but I’m using strip steak and amish egg noodles instead.

[Pepe Silvia]

Originally Posted by threebag02

Lard?

Crisco but I was thinking of using lard, they came out great.

[Sorry]

Anybody got recipes for tri tipis an oven already trimmed - about 2.5 lbs

[DJ's left nut]

Originally Posted by Sorry

Anybody got recipes for tri tipis an oven already trimmed - about 2.5 lbs

I like to do a Santa Maria style rub on them and smoke them to about 120 degrees before I finish them under a broiler.

This would probably be a good alternative if you're committed to an oven cook:

Technique:

https://cooking.nytimes.com/recipes/...-maria-tri-tip

To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.

That's a pretty tried and true 'steak in the oven' method that I've stolen from Alton Brown and used with great success over the years. It's modified somewhat for the bigger piece of meat. Do note their tip on slicing - gotta remember to cut those guys against the grain or they're tough as hell.

Rub:

https://parade.com/842259/alisonasht...style-dry-rub/

1½ Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp ancho chile powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp brown sugar
1 Tbsp dried oregano
1 tsp cayenne

I'd up the black pepper a bit and maybe dial the salt back some; probably flip their ratio but 1-1 would also work. I'd omit the sugar outright (that ain't a true santa-maria style, IMO).

[BryanBusby]

Originally Posted by Easy 6

looking good but what are “funeral potatoes”?

You could say they are to die for.

I need to start cooking heavy again or go back to work before the month delayed jokes keep a rolling.