What's For Dinner?

I need to know more about this! Recipe?

 

Pappasito’s black water:
1/3 pineapple juice
1/3 soy sauce
1/3 water

I use the small can of pineapple juice as a measure. For beef fajitas I also add meat tenderizer. 3 can total is good for 3-4# in a gallon zip lock.

Marinate for 2-3 hrs. (I prefer 2 hrs) Take out and dry the meat/chicken before you cook.

I don’t grill much any more and prefer cast iron cooking but that works really well on the grill. The key is to not over marinate or that’s all you’ll taste.


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Craving Indian food badly, we managed to order a pre-made meal from the supermarket delivery service; Potatoes, chicken korma, chicken tikka, rice and naan. Yummy!

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Do you have the ash tool?
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I find it pretty handy for getting a lot of the ash out of the nooks and crannies. Makes it so that the I don't feel the need to take it apart for a more vigorous cleaning as often.

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Before dinner. Mojitos with freshly made mint juice. Yesterday was the annual mint harvest. Over the winter we let it grow like a weed. Then we yank it out by the handfuls to make room for maters and peppers...T

 

Pita pizza. Yummy idea. That's tortizza turned up to 11!
T

 

Totally agree with this last idea. That's why once someone posted their homemade smash burgers here, I stopped doing it the old fashioned way. They seem juicer and you can't beat the crust...T

 

I have a similar tool and I do pull ash out the bottom, just haven’t disassembled it for a big cleaning. One of these days...

 

Have you not been seeing Robs prior posts?


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I think I used too much hamburger per patty - I did 6 oz, so basically a 1/3 of a pound or so. Probably better doing about 4 oz instead?

The judges are pretty harsh in my family - twin 19 y/o daughters - "it's okay, yeah it's good" is about the best I can hope for.

 

Hahaha I have and with the most recent banter on the previous page I figured I would chime in. I'm actually a little curious how one shops to cook so many amazing meals. I feel like cooking for 2-4 people I still forget to have half the proper ingredients or portions.

 

Tough crowd! I normally do 4-5oz patties when I make them. It's difficult at first when you see how thin you really get the burgers. Good news is food is about preference and 6oz may taste better!

 

I like that idea. I think it is indian food time soon.

 

Same glasses here! I like your style

 

What happened? Did you use the recipe I posted?

 

I think because I used cornflour. I had used the rest of my AP flour for the chicken parm.

 

Geez this is a lot of work - but 160 pounds of wings are smoking !

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Sauce at the beginning and halfway through a second dip -

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Needs more sauce

 

Loading smoker - I can get 12-14 pounds of wings per rack .. so around 200 pounds total capacity ..

These GIF’s are a little more interesting than pics - hopefully not annoying to anyone..

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IKEA. Rugged and do a good job keeping boat drinks nice and cold!
T

 

Bone-in rib eye, no better cut on the cow IMO...T

 

Too generous. Thank you.
Will PM address. Once I figure out how to do that!
T

 

After Second dip in the sauce 2 hours to go!


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I'm probably gonna need to up my statin dose once this shelter in place thing is over. Invited the neighbors over for baby back ribs tonight....

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From dinner for 300 to dinner for 1...

Ania is working the night shift, so I’m on my own. Pop’d a bottle of Rioja and cooked a 30-day dry aged filet that I managed to get delivered. Along with mushrooms with thyme, scallions and garlic. Yummy!

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