What's For Dinner?

[Mattafett]

I've got a couple of racks in the freezer. I think I should make some ribs this coming week.
What is in your rub and what wood are you smoking it over?

The rub is whatever my wife is feeling in the moment.
The wood is hickory.

 

[Nickyboy]

The rub is whatever my wife is feeling in the moment.

You are about to get your Man Card revoked! BBQ is a man's domain!

The wood is hickory.

That's going to taste really good.

 

[Mattafett]

You are about to get your Man Card revoked! BBQ is a man's domain!


That's going to taste really good.

I run the smoker, she runs the grill.

This batch is by far the best we have done.

 

[Nickyboy]

Good to hear!

 

[Brosie]

My wife is doing Carnitas for the first time. Looking forward. My expectations are low for the first time, but we will see where it goes and improve from there.

Well, how were they? I've done carnitas a few times. Learned a few tricks, getting better.

 

[Nickyboy]

I picked the two remaining crabs and made what we call Nick's Famous Crab Puffs, which is a cross between a crab cake and a souffle. I haven't made them in probably over 20 years. They were good. Not as good as using Blue Crab meat, but still a nice throwback.

 

[PDH]

My wife is doing Carnitas for the first time. Looking forward. My expectations are low for the first time, but we will see where it goes and improve from there.

Worlds simplest Carnitas: cut up a pork tenderloin and throw it in a crock pot. Add a jar of Salsa Verde. Let it cook on low for at least 6 hours (I've done 9). Dump it all on a cookie sheet, shred the pieces some if needed, and broil under the broiler for a couple of minutes, flipping it as it browns up.

I usually do this on days when I'll be getting home late and make home made Guac while it's broiling up and the Tortillias are heating up for a 15 minute dinner prep...

 

[Nickyboy]

Worlds simplest Carnitas: cut up a pork tenderloin and throw it in a crock pot. Add a jar of Salsa Verde. Let it cook on low for at least 6 hours (I've done 9). Dump it all on a cookie sheet, shred the pieces some if needed, and broil under the broiler for a couple of minutes, flipping it as it browns up.

I usually do this on days when I'll be getting home late and make home made Guac while it's broiling up and the Tortillias are heating up for a 15 minute dinner prep...

And here we have our first recipe posted in the new MG! I'm going to copy this into the Recipes thread, PDH.

 

[PDH]

And here we have our first recipe posted in the new MG! I'm going to copy this into the Recipes thread, PDH.

Hah, not sure I'd call that a recipe, more of a vague suggestion, but cool....

 

[Mattafett]

Well, how were they? I've done carnitas a few times. Learned a few tricks, getting better.

Well, they weren't really carnitas IMOP. It did make good pork tacos though.

 

[Worm]

You know how to live, Matt.

 

[Mattafett]

You know how to live, Matt.

I don't know. We just like to eat and try new things.

 

[Nickyboy]

I don't know. We just like to eat and try new things.

My credo. >hammer guy<

 

[Nickyboy]

Pork ribs on the grill tonight, smoked with apple wood, and corn on the cob.

 

[earcartoons]

Chicken smoked/cooked on the Traeger.....leading to chicken Tahini salad.

 

[Mattafett]

Chicken gyros from a Pinterest recipe.
http://yummiestfood.com/greek-chicken-gyros-with-tzaziki-sauce-and-pita-flatbread/

 

[Markonomicon]

Last night.

Had one of the best poboys ever...the Surf-N-Turf from Darrell's in Lake Charles. We stop every time we pass through.

Pop's Poboys in Lafayette is my go to, but this one at Darrell's is just a delicious, heart attack inducing, beautiful mess.

Sliced roast beef and shrimp (first boiled in crawfish boil) cooked in roast beef gravy and homemade butter sauce.

Served on a fresh bun (texture just right...not tough enough to tear your mouth up) with japaleno mayo, lettuce, Swiss, provolone, and American cheeses...and enough au jus dripping down the side to need a full stack of napkins.

 

[Zeeba Neighba]

^
Another Louisianian? Baton Rouge here!

You're getting me hungry

 

[Nickyboy]

That looks disgusting.

I want to eat one.

 

[Markonomicon]

That looks disgusting.

I want to eat one.

It does look disgusting, but tastes like magic.
Last meal before dropping dead magic.
Haha.