What are you having for dinner?

[ckelly78z]

My wife fixed a 6# pork butt that had been marinated in beer/spices over night. I put it on the grill at 250* for 4 hours until it hit 160*. Absolutely tender throughout, and a nice charred crust on the outside. We fixed cast iron scalloped potatoes over the open campfire with lots of real butter, and onions (not margarine). My daughter fixed a wonderful dutch oven apple crisp that was to die for, and I made a gallon of homade ice cream.

This was our 4th of July celebration day dinner.

(This post was last modified: 07-10-2019, 04:11 AM by ckelly78z.)

[XERTYX]

That's awesome! I normally only use real butter but the margarine I got for free. My brother was out of ice and was going to throw it away. Waste not want not.

My plans for today included Jalapeno cornbread as the cornbread thread got me to craving some but I noticed the other day my fridge was keeping butter softened so not ideal temp. I hadnt set the dial lower for the summer heat and did that right away.

I was cautious that the eggs might have been off but they sank in a cup of water so they should be good. Then I cracked one. The membrane didnt break and then I smelled once it did and smelled..... different. So no cornbread. Oh well. Gave me a reason to clean out the fridge. Good thing I have more leftover beef. Which is just fine as the thermostat has been lowered since before it was refrigerated.

@HDR I was actually happier with the beef after I bagged it up. The broth that cooked out I poured into the ziplock with it and shredded it. The broth rehydrated it and it was delish. You should try it this way once. And I promise I'll think about trying it your way. Haha.

[gwave]

My first one was cabbage, since their texture and water content are so similar.  Second one was cauliflower, a couple weeks later.  Haven't mastered the crust yet; still a little limp toward the middle.  Great with a fork and knife, though.  Next time I might put the already-squeezed veggie in a colander and set a weight on top of it for a while.  I think salting would work to help get some water out too, but then I would have to be very careful not to get a salt overload with toppings.

Interesting! I have made cauliflower crust and I have never heard of using cabbage, but I will have to give it a try. The cauliflower was really good, and I blame the abundance of cheese.

[Dingfelder]

My wife fixed a 6# pork butt that had been marinated in beer/spices over night. I put it on the grill at 250* for 4 hours until it hit 160*. Absolutely tender throughout, and a nice charred crust on the outside. We fixed cast iron scalloped potatoes over the open campfire with lots of real butter, and onions (not margarine). My daughter fixed a wonderful dutch oven apple crisp that was to die for, and I made a gallon of homade ice cream.

This was our 4th of July celebration day dinner.

Not looking first to see how many people beat me to it, but that sounds like a meal worth celebrating!

Love home-made ice cream, btw.  It takes very little effort to make stuff far better than the usual supermarket stuff.  You pretty much can't help it.

[Dingfelder]

Interesting! I have made cauliflower crust and I have never heard of using cabbage, but I will have to give it a try. The cauliflower was really good, and I blame the abundance of cheese.

Heheh, yeah, cheese heals all wounds!

[XERTYX]

Heheh, yeah, cheese heals all wounds!

Words to live by right there. 

And it made me think what do I want with cheese today?

Maybe for dinner a rare steak topped with blue cheese crumbles. Or a pizza on the grill.

[ckelly78z]

Not looking first to see how many people beat me to it, but that sounds like a meal worth celebrating!

Love home-made ice cream, btw.  It takes very little effort to make stuff far better than the usual supermarket stuff.  You pretty much can't help it.

We used to all go camping at a local State Park Campground on Memorial Day weekend, 4th of July week, and Labor day weekends, but it has gotten increasingly difficult to get reservations for 3-4 travel trailers in the same loop, so a few years ago, we started doing big campouts in our own back yard. We have a 10 acre farm, my friends, and my daughter both have 1 acre plots. We drink some beer, lounge in the pool, and ALWAYS go overboard on eating well. Here are some of the meals we had last week;

-Homemade fajitas over the open fire in cast iron pan.
-Grilled corn on the cob (still in husks).
-Scrambled eggs, and thick cut maple bacon.
-Grilled Pork Butt, scalloped potatoes.
-Dutch oven apple crisp with homemade ice cream
-Pie iron pizzas, and blueberry pies.
-Gram cracker/chocolate/marshmallow smores.
-Homemade cinnamon rolls.
-Blueberry french toast with sausage links

(This post was last modified: 07-11-2019, 07:09 AM by ckelly78z.)

[RoamerRV428]

ckelly that pork sounds so darn good it is crazy! I am a huge pork boston butt fan.

made me jealous, I bet that meat was wonderful!!!



for me it is NY strip steaks on the grill tonight, I might Cajun just one end of it for another taste.
yea, I can take a steak, do salt/pepper one end chunk of it and then throw other spice like Cajun on the other end...I get a lot of taste in one meal and it makes me happy doing just that!
might do some garlic butter mushrooms over the top if I am in a 'go a bit' off my zero carb eating today

(This post was last modified: 07-11-2019, 08:30 AM by RoamerRV428.)

[XERTYX]

Another experiment for tonight. I bought a Tyson beef pot roast kit with the meat and veg all in one package on markdown to $5.94 Also a 2 pack of steaks markdown to $3 and change. 

I had one large onion and I found I still had a package of Pakistani style nihari masala seasoning mix.

The meat I smoked for a short time before cutting into smaller pieces to go into the stew with the already prepared veggies that had been simmering. 

I didnt have any ginger or fresh garlic on hand so I followed my own path. This is what I ended up with. Spicy and tasty. Most of it will be saved for breakfast though as Nihari is a breakfast food since traditionally it is slow cooked for 12 hours or more.

   

[Dingfelder]

Another experiment for tonight ... since traditionally it is slow cooked for 12 hours or more.

I have no idea what you're talking about, but the results sound delicious.