What's For Dinner Tonight?

uc4me

Well-known member
Fresh tuna steak from local Gloucester MA docks seared 3 minutes each side, served over jasmine rice & carmalized onions with grilled asparagus & balsamic glaze. Soy and wasabi on the side.

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hillstrubl

Founding Member
I got a bullet smoker recently, but I'm having trouble deciding what to smoke first. I have 2 picky kids so anything overly exotic looking will be a fight...

Ideas so far
  • Pork Shoulder/Butt (should be ok to convince them that this is "taco meat")
  • Ribs
  • bone-in Turkey breast (with bacon over it) - IMO one of the most underrated meats to bbq
  • Brisket (Also "taco meat")
  • Something I haven't thought of yet
Thoughts?
 

rocky

NAS-ROW Addict
Just finished assembling a new Weber gas grill. Sorry pellet fans but when you grill in 15 degree weather or worse, gas wins. steak was first
 

jymmiejamz

Founding Member
Callsign: KN4JHI
Just finished assembling a new Weber gas grill. Sorry pellet fans but when you grill in 15 degree weather or worse, gas wins. steak was first

I don’t know anything about pellets, but I use my Primo year round. I don’t notice any difference based on weather except when cooking low and slow in the summer when the black grill is in direct sunlight (temp wants to climb)

I would just as soon use a cast iron grill pan in lieu of a gas grill. I actually prefer steak cooked in a pan.
 

Z.G

Well-known member
I don’t know anything about pellets, but I use my Primo year round. I don’t notice any difference based on weather except when cooking low and slow in the summer when the black grill is in direct sunlight (temp wants to climb)

I would just as soon use a cast iron grill pan in lieu of a gas grill. I actually prefer steak cooked in a pan.


Tough to beat a steak that's been cooked via sous vide and finished in a scalding cast iron.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
Tough to beat a steak that's been cooked via sous vide and finished in a scalding cast iron.

ive never tried sous vide, but would definitely like to some time. I’ve done a reverse sear on the grill before. My go to with steak is in a screaming hot cast iron and flipping it every 2 min. It gets a nice even crust that way.
 

Z.G

Well-known member
ive never tried sous vide, but would definitely like to some time. I’ve done a reverse sear on the grill before. My go to with steak is in a screaming hot cast iron and flipping it every 2 min. It gets a nice even crust that way.

Sous vide is the best way to cook a steak over 2" thick IMO. The results are unreal. Personally I tend to go with black & blue or at most rare, and sous vide allows you to have that result throughout the entire steak. No grey or pink layers, perfection all the way through.

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mgreenspan

Founding Member
What’s going on here? I love cooking with fennel bulbs especially adding them in a tagine. Are these the tops? The bulbs don’t taste like the tops. I’m not the biggest fan of the tops.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
What’s going on here? I love cooking with fennel bulbs especially adding them in a tagine. Are these the tops? The bulbs don’t taste like the tops. I’m not the biggest fan of the tops.

This is all bulbs. Basic recipe for this was 1.5 large fennel bulbs sliced about 1cm thick. Toss with 2 cups heavy cream, a handful of Parmesan, salt and pepper. Dot with about half a stick of butter on top. Bake covered at 425F until tender, remove from the oven and do another handful of Parmesan on top and finish uncovered until crispy on top.

This dish is incredibly rich and a little goes a long way. There were six of us and we didn’t finish all of this.
 

WreckITFrank

Technical Excellence Contributor
This is all bulbs. Basic recipe for this was 1.5 large fennel bulbs sliced about 1cm thick. Toss with 2 cups heavy cream, a handful of Parmesan, salt and pepper. Dot with about half a stick of butter on top. Bake covered at 425F until tender, remove from the oven and do another handful of Parmesan on top and finish uncovered until crispy on top.

This dish is incredibly rich and a little goes a long way. There were six of us and we didn’t finish all of this.

that sounds fantastic.

 
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Surveyor

Well-known member
Freshly harvested Chanterelle Saute with white wine, garlic and thyme. Fresh garden tomatoes on the side

My wife and I foraged 6+ pounds of Chanterelles in less than 2 hours.

Next on the menu

Fresh salmon with fresh Chanterelle mushroom vinaigrette

Rib Eye with Chanterelle brandy mustard sauce.

Penne with hot Italian sausage, chanterelles and spinach
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hillstrubl

Founding Member
My 6 year old son eats like 80% protein, so meatballs were on the menu tonight. While trying to get him both exposed to veggies and with more spices, here's the recipe I came up with:

1.5lbs of ground chuck
1 large pre-sauteed (a bit) spanish onion with 4 HUGE cloves of garlic and a heavy pinch of kosher salt
1 half head of broccoli, pulverized basically into powder
Chopped Hungarian Wax pepper (use any hot pepper)
2 large eggs
1/3 cup of seasoned breadcrumbs
handful of julienned basil
Cheeses, finely chopped and tossed in: Locatelli, Mozzarella, Asiago, Fontina, Parmesan and Provolone

heavy pinches of:
kosher salt
black and white pepper
turmeric (I put turmeric in everything savory)
oregano
thyme
sage

These meatballs I rolled to about the size of a squash ball.
Cook at 350 (convect if possible) for ~15-20 min, turn halfway.

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