Whats on the menu tonight?

I kicked it into ethnic gear, since there's a chill in the air. We went German, gotta keep my roots fresh. I cooked up "Pinkelwurst and Kale" also in the pot was 1/6 cubed potatoes, 2 kielbasa and a side of triple smoked bacon (homemade). Gotta teach my irish/Italian wife what good food is.
 

All of y'all seem like excellent cooks. TH's stew with the pork and oriental veggies sounded really good. Tonight we are having Crooks Corner Shrimp and grits recipe and sautéed spinach. Better get some bacon fryin!
 

I.....worked at the only steak house in my small town. The chef was mean! I learned a lot. I thought about culinary school, but got a job offer to learn the construction trade. I had my trial & error moments too! I think culinary school would have been a great experience.
As long as Gordon Ramsay was not there!
 

Tonight, Foster Farms Herb Seasoned Turkey Breast Roast. Yeh, I bought it at the grocery store!
Baked potato, baked in the microwave :laughing7:
It's been a long day, and it's not over yet!
 

Oregon Viking said:
I.....worked at the only steak house in my small town. The chef was mean! I learned a lot. I thought about culinary school, but got a job offer to learn the construction trade. I had my trial & error moments too! I think culinary school would have been a great experience.
As long as Gordon Ramsay was not there!
Click to expand...
It's not easy by all means, did it for 4 years then when goy back from the 'Raq, I teach people to shoot guns and a substitute teacher. My passion is still with food..
 

Tonight the Missus made us a scratch-made chicken pot pie. It was yum yum nom nom nom!
 

Dinner was stuffed portobello mushrooms,(olives, onion, bread crumbs, sage, and celery)...grilled and served with bowtie pasta and marinara sauce, and covered with parm. cheese.....Gary
 

Just found this thread. Now im hungry. You guys have some killer recipes. Gonna stay locked on this one and get some ideas.

sponge using smoke signals.
 

sponge said:
Just found this thread. Now im hungry. You guys have some killer recipes. Gonna stay locked on this one and get some ideas.

sponge using smoke signals.
Click to expand...

If you have any questions ask away, I am sure one of us or myself can point you in the right direction
 

Daughter made a huge pot of 'stew' yesterday. Roast, cut into small cubes, fresh carrots, several other fresh vegetables, all cooked in one big pot. With a large pan of cornbread to go with it.
 

Tonight dinner nice size deer roast been cooking in the slow cooker all day. Wife added potatoes and carrots around noon. A nice slow cook so everything is nice and tender.
 

BC1969 said:
OK I have a question for you chefs, yes a fresh steak is better than frozen, however is it better to throw a steak on the charcoal still frozen, or thaw it first ? have had people say both ways.

Mike
Click to expand...

Me personally, I like it not to be frozen. Reason being (this may sound bad), I like to beat the meat with a tenderizing hammer, breaking up the meats fibers to make it more tender. Here is how most people screw up making a steak, if you have a gas grill, crank it to the highest level, let sit for 15 minutes make sure its hotter than hades, put the unfrozen steak on the grill, depending how you take your meat, only flip your meat once. Here is the big kicker, when your steak is seared from the grill, let it sit for at least 5-10..
 

On a large commercial broiler a frozen steak is fine. Kind of whether or not grill has an adequate recovery time. Most grills will do it, in time.... I agree with turn it once, when liquids stands heavy on top surface for well before flipping, or half a top surface if looking for medium cooked.Flip early and fast for rare. Rare is soft to the touch of a finger,medium a firmness can be detected and well is firm.(yuck) For a diner who prefers well cooked and orders a thick cut despite waiters suggestion to choose a thinner steak, for example a thick chunk of a steak like a sizzler they should be butterfly-ed.(the steak, not the customer) Two angled cuts towards center one from each side leaving a center piece an inch or more wide.
To really finish a beef steak before serving ol George Herter was right, butter the top of it.
Pork chops tonight. Browned them simmered in gravy. Baked redskin taters and carrots for a veggie.
 

Last edited:
releventchair said:
On a large commercial broiler a frozen steak is fine. Kind of whether or not grill has an adequate recovery time. Most grills will do it, in time.... I agree with turn it once, when liquids stands heavy on top surface for well before flipping, or half a top surface if looking for medium cooked.Flip early and fast for rare. Rare is soft to the touch of a finger,medium a firmness can be detected and well is firm.(yuck) For a diner who prefers well cooked and orders a thick cut despite waiters suggestion to choose a thinner steak,like a sizzler they should be butterfly-ed.(the steak, not the customer) Two angled cuts towards center one from each side leaving a center piece an inch or more wide.
To really finish a beef steak before serving ol George Herter was right, butter the top of it.
Pork chops tonight. Browned them simmered in gravy. Baked redskin taters and carrots for a veggie.
Click to expand...
The old thumb test for steaks..good one relevantchair.
 

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