What's For Dinner?

Don't leave. I'm on my way over.

 

Wow, RIP Kevin. Always entertaining and crazy insight.

 

Hmm, that mac and cheese brings back some childhood memories.

All looks great though. Kevin will be missed!!

 

St Helen’s Tassie Mussels in white wine served with garlich bread. (Sorry not shown) with fresh shucked Tassie oysters. Oh yes some Prosecco Italian sparkling Rose’ Image Unavailable, Please Login 0

 

Nicely done!

 

Tuna in Asian 5 spice sauce. Side tomato and green beans
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Japanese A5 skirt steak and AU Wagyu rib eye bms 6/7. Brussels sprouts and fries for sides

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Thank you kindly

 

Cheddar shortbread biscuits and chicken soup with tortellini.
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You can have the oysters, especially raw. But if gladly help with the mussels. Looks great!!

 

Broke out the rotisserie. Couple small pork roasts. Smeared them with pesto then salted and cooked. Grabbed some portobello mushrooms and grilled them up near the end. With a salad, a great dinner I'd I do say so myself. I love the way the pesto crusts up.

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@Jdubbya one of my more memorable restaurant dinners was at Kokkari Estiatorio in San Francisco with clients after meeting with EPA. They had bone-in pork lions roasting over a wood fire inside as their day’s special, which I ordered. OMFG it was amazing. Your rotisserie looks just as delicious. Screenshot from their website. Looks like chicken over the spit when they did the shoot…

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Thanks, it was tasty. Little messy getting it all trussed up and on the spit. But then it's dead easy. These were fairly small so went about 45 minutes and checked the temp. Actually was probably a little over temp but it was still juicy and so tender I didn't need a knife to eat it.

I've done lamb roast this way too, also tasty. These were just two out of a Costco 4 pack roast, and Costco pesto.

 

Dang you, now I want a rotisserie

Might go to the butcher this weekend or next and see if they can cut me a small boned lion. Might try on the smoker at 300; turn every 15 minutes.

 

Get a rotisserie! Best add on for the bbq I ever purchased. No better way to do leg of lamb, rib roast, whole chicken and pineapple!

T

 

Another gadget. Dang you guys

I'm going to look for something I can add to the smoker. My current smoker doesn't have a rotisserie...

 

Lazy evening. Burger Burger Burger.

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Beautiful. I’ve been watching videos of Oklahoma onion burgers. Need to try them, they look tasty too.

 

Kokkari is awesome. I frequent their sister restaurant Evvia in Palo Alto frequently

 

Lemon garlic pasta with shrimp and a 21 day dry aged AU Wagyu strip

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Hard to beat Costco chicken for the price but home made rotisserie chicken is way better too. Do it. Mine is just a cheap standard Weber and you add a ring and rotisserie.

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lamb chops and BDX

 

I have the same setup. It's on the 22.5" kettle. If you can refrain from getting the heaviest bird in the grocery store, you can do your TG turkey on it. Just go the extra mile and brine it first.

Get yourself a Weber charcoal basket like this...
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Great for keeping the charcoal partitioned on either side of the rotisserie. Can add soaked wood chips as desired to smoke things up.

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Tried these new pizza skins. Pre made. So it was easy. Homemade tomato sauce with sardines. Pequin peppers for a little heat.

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BBQ fundraiser for the Muenster volunteer fire department. This was a tad different. Not smoked brisket but shoulder clod. Yummy.

T

 

Never tried turkey. If you look close at the chickens picture I posted you can see the edges of the two charcoal baskets. They work great at keeping he heat moderated and contained on either side while using the rotisserie.

 

NOT having dinner at high end "French Bistro" in Raleigh tonight. We booked into this place. Friends we trust recommended it and great reviews. My wife gets on their site this afternoon and says: "Y'know, this menu is all fish and seafood". Well, Janet has an intolerance (Crohn's) for that so I call up and get a helpful person on the phone. I say we saw the menu and it's 90% fish. Do you have specials or options we are not seeing on-line. She puts me on hold and "head server" comes on. "We do not have specials, but we have menu additions (!) each night." I ask about non fish options. I get: pork chop, quail, pork belly something. I ask. "This is a French Bistrot right? No poulet roti, no steak frites, no duck, no lamb?" He says yes. I advise him the pork belly thing is (A) not an item one would see at Brasserie LIPP and (B) the whole pork belly thing was over two years ago. Looks like pasta, red sauce and meatballs and a salad at home tonight. A nice Chianti Classic Riserva will take the sting out of it. I even shaved and showered, boys! Cheers, Rant over, Keith