What's For Dinner: Part 2

[Cbdave]

G’day

I built a 14 inch Weber clone back in the day before weber bought out the 14 in WSM so I’ve got a soft spot for the WSM as a smoker. 
Smoker wise I’ve got a char griller Akorn junior.  Lots of fun learning a kamado but well worth it loving lump charcoal. 
I like my pork ribs but they are getting a bit trendy here and they like to charge for them. So I’m getting a run of pork shoulder chops bone in. They still have the inter muscular fats and connective tissue that so important for low and slow cooking with heaps of meat. Simple garlic onion pepper as a rub. Usually finish them off with water honey butter and cracked pepper. Pic attached is a tomato based sauce. Grated onion,crushed tomato,splash whistshire,splash low salt soy, crushed garlic, splash apple vinegar, smoked paprika, and black and white pepper. Worked well 

[overcome]

Made Salisbury Steak last night, there are six large paddies simmering under all that gravy

 

[QuittingGirl]

Tonight I am making a Mediterranean Quinoa Salad...I am not a vegetarian, but I do like vegetarian meals once in a while!!!

[Reciprocity]

We need a YUM emoji in the "like" options  

[QuittingGirl]

yeah we do!!  My quinoa salad was so good!!! Yum!!!

[Cbdave]

Gday

Teriyaki meatballs and vegetable rice 

[QuittingGirl]

5 hours ago, Cbdave said:

Gday

Teriyaki meatballs and vegetable rice 

Looks delicious!!

[DenaliBlues]

Next weekend we are going to join some friends for a Lord of the Rings movie marathon. Love the books… and love shouting, “Departure from the text!!” at the screen.

 

Anyhow, we decided to learn to bake Lembas (elvish waybread) for the occasion. Did a practice run today. Not bad!

 

 

[Cbdave]

G’day

Use my grill to cook most things. Pumpkin pie….

[overcome]

Pork -  Baby back Ribs, just finishing up on the grill now. 

 

 

[Cbdave]

Gday

rosemary and potato pizza 

[QuittingGirl]

9 hours ago, Cbdave said:

Gday

rosemary and potato pizza 

That looks great!!

[QuittingGirl]

This is tonight's dinner.

 

Classic Roast Chicken, Greek salad,  sautéed yellow squash and red peppers with onions and garlic

[Cbdave]

Zucchini lasagna……

layers of left over spag bol sauce.

grilled zucchini

cream cheese and a beaten egg 

sliced mushrooms

grated cheese and Parmesan cheese

bake med oven covered 1/2 hour 1/2 hour uncovered to brown the cheese on top

[QuittingGirl]

That looks great Chris!! I see you use your bbq for stuff that can be cooked in the oven.  How does that work?  Is the time the same or does it take longer on the bbq? Do you have to use special types of cookware to use on the bbq since it's going right over the flame?

[Cbdave]

Gday 

My grills a Weber Q family. It’s a hooded grill so with the lid down it’s effectively an oven. Lay down a couple of layers of aluminium foil and you deflect the direct heat. A trivet … a rack on that just like an oven has. You can cook in a pan like I’ve done. Just like on oven I cover the lasagna with foil for 1/2 the cooking time then remove it to brown the top. 
It has a temperature gauge and you set the gas to obtain the temperature rather than set the temperature dial on an oven and hope it’s correct. A check of the food with a temperature prob thermometer will tell you when it’s done. Lots more accurate than just going by a recipes time. 

It’s perfect for the summer heat in Brisbane. Prep in the kitchen step out on the back  covered verandah and cook in the cool of the evening. 
No need to heat up the kitchen in the middle of a Queensland summer!

 

 

 

[QuittingGirl]

14 hours ago, Cbdave said:

Gday 

My grills a Weber Q family. It’s a hooded grill so with the lid down it’s effectively an oven. Lay down a couple of layers of aluminium foil and you deflect the direct heat. A trivet … a rack on that just like an oven has. You can cook in a pan like I’ve done. Just like on oven I cover the lasagna with foil for 1/2 the cooking time then remove it to brown the top. 
It has a temperature gauge and you set the gas to obtain the temperature rather than set the temperature dial on an oven and hope it’s correct. A check of the food with a temperature prob thermometer will tell you when it’s done. Lots more accurate than just going by a recipes time. 

It’s perfect for the summer heat in Brisbane. Prep in the kitchen step out on the back  covered verandah and cook in the cool of the evening. 
No need to heat up the kitchen in the middle of a Queensland summer!

 

 

 

Thanks, I'm gonna have to try that when summer arrives here in the States.

[QuittingGirl]

Homemade Minestrone Soup

Yummy!!!

 

[Reciprocity]

Lobster Roll w/French Fries!

Screw the diet!

[QuittingGirl]

22 hours ago, Reciprocity said:

Lobster Roll w/French Fries!

Screw the diet!

Looks delicious!

[Reciprocity]

19 hours ago, QuittingGirl said:

Looks delicious!

Oh ... It Was!

[QuittingGirl]

Tonight's dinner....chicken chili....was really good!!

 

 

[Reciprocity]

Wings on the BBQ for a snack tonight 

[QuittingGirl]

That looks great, I love bbq wings.  What do you put in the marinade?

[Reciprocity]

On 6/9/2024 at 7:49 AM, QuittingGirl said:

That looks great, I love bbq wings.  What do you put in the marinade?

No marinade for those just a light brush with olive oil or mustard on just as a binder for the spices I add. I then sprinkle with SPG (Salt, Pepper, Garlic).

 

The other thing I do, which I've found makes them plump up a bit and keeps them nice and juicy during the cook, is before putting the oil or mustard binder on & spices on I boil water then pour the boiling water into a bowl where I've put the wings until they're covered. Let them sit in the hot water for 5 mins. Then pull them out and put the binder on then spice them. 

 

Give that a try sometime, no matter what your cooking method is. I think you'll like the result. It takes out some of the grease from the fat layer under the skin yet premiates the meat keeping it moist through the cooking process. I use just med. heat - nothing super high heat as that dries anything out.

 

I find the biggest issue people have with wings is over-cooking them to be safe with the internal temp. I never use a meat themometer on my wings and have never had any issues with food poisioning. A little pink on meat close to the bone is not an issue in my experience. Pink but not blood red!

 

(Just a note: I would use a little mustard as a binder for the spices rather than oil if cooking in an oven - for safety reasons there'll be no mustard taste after cooking if you use just a thin coating painted on with a basting brush).