Solar will tell you more often than not I do not "plan" dinners. Trust me - I have the programs that promise to teach you how to shop and plan a months worth of meals... I have the cute little meal planner note book to do it the old fashioned way - by hand. I even have a daughter who does plan and shop her meals for the week. (Unfortunately my other daughter is more like me. If she doesn't pull something out that morning before work they eat out. :smile: )
But I am trying to do better and at least think a few days out. So tonight's meal will be...
Poached salmon
Homemade coleslaw
Steamed cauliflower (with cheese for Solar)
What is your dinner plans? I could always use some new ideas.
Toy
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse3.mm.bing.net%2Fth%3Fid%3DOIP.4suweM4wGVIK3rY3dp7YsAHaHa%26pid%3DApi&f=1)
Quote from: Solars Toy on May 18, 2021, 02:38:45 PMSolar will tell you more often than not I do not "plan" dinners. Trust me - I have the programs that promise to teach you how to shop and plan a months worth of meals... I have the cute little meal planner note book to do it the old fashioned way - by hand. I even have a daughter who does plan and shop her meals for the week. (Unfortunately my other daughter is more like me. If she doesn't pull something out that morning before work they eat out. :smile: )
But I am trying to do better and at least think a few days out. So tonight's meal will be...
Poached salmon
Homemade coleslaw
Steamed cauliflower (with cheese for Solar)
What is your dinner plans? I could always use some new ideas.
Toy
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse3.mm.bing.net%2Fth%3Fid%3DOIP.4suweM4wGVIK3rY3dp7YsAHaHa%26pid%3DApi&f=1)
BBQ Turkey thighs, loaded twice baked potatoes and Tossed Green Salad.
Just finished dinner, I am stuffed.
Baked Turkey breast rubbed with olive oil, rosemary, and sage before baking
cornbread stuffing
white corn
cranberry sauce
Quote from: walkstall on May 18, 2021, 03:01:19 PMBBQ Turkey thighs, loaded twice baked potatoes and Tossed Green Salad.
That sounds good and easy.... Which is a key factor for Toy cooking. :rolleyes:
Quote from: SueAnn on May 18, 2021, 03:06:27 PMJust finished dinner, I am stuffed.
Baked Turkey breast rubbed with olive oil, rosemary, and sage before baking
cornbread stuffing
white corn
cranberry sauce
This sounds good too. With or without skin? Wonder if I could do the breast on my grill.. Toy
Quote from: Solars Toy on May 18, 2021, 03:21:58 PMThis sounds good too. With or without skin? Wonder if I could do the breast on my grill.. Toy
I have done it many time. I put it up high and a tray under it so the breast don't get burned but get brown.
Quote from: Solars Toy on May 18, 2021, 02:38:45 PMSolar will tell you more often than not I do not "plan" dinners. Trust me - I have the programs that promise to teach you how to shop and plan a months worth of meals... I have the cute little meal planner note book to do it the old fashioned way - by hand. I even have a daughter who does plan and shop her meals for the week. (Unfortunately my other daughter is more like me. If she doesn't pull something out that morning before work they eat out. :smile: )
But I am trying to do better and at least think a few days out. So tonight's meal will be...
Poached salmon
Homemade coleslaw
Steamed cauliflower (with cheese for Solar)
What is your dinner plans? I could always use some new ideas.
Toy
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse3.mm.bing.net%2Fth%3Fid%3DOIP.4suweM4wGVIK3rY3dp7YsAHaHa%26pid%3DApi&f=1)
It sounds like you don't enjoy cooking. Try getting yourself a pellet grill. I know a few folks who use theirs almost every day. They are very versitile and make cooking more enjoyable for many. You could probably con Solar into cooking with it.
I found a good value, sturdy long lasting construction and thermal efficency to be Grilla Grills. They only sell direct so there are no middle men and no store overhead to pay for.
I'll be smoking a rack of ribs in mine tomorrow. Rub the ribs with your dry rub then let them hang out in the fridge for a couple of hours or so then put them in the smoker set to 225 for six hours and dinner is served. That's all there is to it.
Some folks bake cakes and bread in them, some even use them for frozen pizza and say it makes a better pizza.
Quote from: dickfoster on May 18, 2021, 04:42:01 PMIt sounds like you don't enjoy cooking. Try getting yourself a pellet grill. I know a few folks who use theirs almost every day. They are very versitile and make cooking more enjoyable for many. You could probably con Solar into cooking with it.
I found a good value, sturdy long lasting construction and thermal efficency to be Grilla Grills. They only sell direct so there are no middle men and no store overhead to pay for.
I'll be smoking a rack of ribs in mine tomorrow. Rub the ribs with your dry rub then let them hang out in the fridge for a couple of hours or so then put them in the smoker set to 225 for six hours and dinner is served. That's all there is to it.
Some folks bake cakes and bread in them, some even use them for frozen pizza and say it makes a better pizza.
Actually I love to cook and bake. It is the planning that frustrates me. Tell me what you want and I am good to go. I do like ribs but prefer the boneless pork ones.
We splurged a few years ago and bought the "Cadillac" of the Weber line. Built in smoker, rotisserie, infrared something, and a side burner. I do love this thing.
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse2.mm.bing.net%2Fth%3Fid%3DOIP.4MEeAbACsnaG7GZlLno9SwHaHa%26pid%3DApi&f=1)
Toy
Quote from: Solars Toy on May 18, 2021, 03:21:58 PMThis sounds good too. With or without skin? Wonder if I could do the breast on my grill.. Toy
Skin on when baking, taken off before carving. Neither hubby nor I like poultry skin.
Quote from: SueAnn on May 18, 2021, 06:27:10 PMSkin on when baking, taken off before carving. Neither hubby nor I like poultry skin.
:thumbsup:
Yes bake with skin on, it helps keeping it from drying out. MY wife likes the skin but I do not. Same with chicken.
Quote from: SueAnn on May 18, 2021, 06:27:10 PMSkin on when baking, taken off before carving. Neither hubby nor I like poultry skin.
I usually buy the boneless skinless chicken breast. If I do get it with skin it goes to the dog after it is cooked.
Thanks for the idea. Toy
Quote from: Solars Toy on May 18, 2021, 06:18:37 PMActually I love to cook and bake. It is the planning that frustrates me. Tell me what you want and I am good to go. I do like ribs but prefer the boneless pork ones.
We splurged a few years ago and bought the "Cadillac" of the Weber line. Built in smoker, rotisserie, infrared something, and a side burner. I do love this thing.
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse2.mm.bing.net%2Fth%3Fid%3DOIP.4MEeAbACsnaG7GZlLno9SwHaHa%26pid%3DApi&f=1)
Toy
That's a gas grill. That's the trouble with yankees and California types they just don't know nuthin about barbeque. It don't matter how much money you spend on gear, real barbeque was smoked and cooked up in a hole in the ground. That's why they're still called pits today even if it's nothing like a pit. Ya really do need some kinda wood smoke to barbeque proper.
Tell ya what go down south or take a look around in Texas and see how many barbeque places you see cooking with gas or electricity. What you'll see are piles of wood around all the good BBQ joints.
Quote from: dickfoster on May 19, 2021, 11:24:00 AMThat's a gas grill. That's the trouble with yankees and California types they just don't know nuthin about barbeque. It don't matter how much money you spend on gear, real barbeque was smoked and cooked up in a hole in the ground. That's why they're still called pits today even if it's nothing like a pit. Ya really do need some kinda wood smoke to barbeque proper.
Tell ya what go down south or take a look around in Texas and see how many barbeque places you see cooking with gas or electricity. What you'll see are piles of wood around all the good BBQ joints.
I have a Big Green Egg and use hickory for pork and mesquite wood for beef and chicken. To quote James Carville, "It is the smoke ----".
Quote from: dickfoster on May 19, 2021, 11:24:00 AMThat's a gas grill. That's the trouble with yankees and California types they just don't know nuthin about barbeque. It don't matter how much money you spend on gear, real barbeque was smoked and cooked up in a hole in the ground. That's why they're still called pits today even if it's nothing like a pit. Ya really do need some kinda wood smoke to barbeque proper.
Tell ya what go down south or take a look around in Texas and see how many barbeque places you see cooking with gas or electricity. What you'll see are piles of wood around all the good BBQ joints.
Eh, made the wife happy. I still have a 1000 pound Brinks rolled steel hood top charcoal/wood what have you, cooker.
Nothing beats the taste of good ol BBQ, but when it's snowing like crazy, I'll take the LP over the charcoal.
That thing I got her could feed an army, Hell, it's bigger than our professional oven in the house.
Wait, don't you live in Ca? :lol: :lol: :lol:
Quote from: Solar on May 19, 2021, 12:20:00 PMEh, made the wife happy. I still have a 1000 pound Brinks rolled steel hood top charcoal/wood what have you, cooker.
Nothing beats the taste of good ol BBQ, but when it's snowing like crazy, I'll take the LP over the charcoal.
That thing I got her could feed an army, Hell, it's bigger than our professional oven in the house.
Wait, don't you live in Ca? :lol: :lol: :lol:
Hey I may live in this shit hole now but I'm a real southun boy, born and bred. Born in the Shanandeoh Valley and brought up in the Carolinas, known to be the home of true barbeque. In fact one of the most famous BBQ joints in Carolina today, Lexington Barbeque sits at the bottom of Knobb Hill in Lexington NC, one of my childhood homes.
If you ever get around this way I could fix you some real Carolina Q, pulled pork with red slaw and hush puppies maybe.
I couldn't get a fix out here so I had to learn to do for myself. I could get close to Texas briskett 9nce in a blue moon but never could find true Carolina Q. I started with a lump and chunk rig but got too old to sit up nights screwing around with a fire for those long smokes so I got lazy and got myself a pellet rig that runs on wood pellets. In fact I've got a rack of ribs smokin in it right now.
Btw this thing does just fine in the winter because of the heavy gauge steel and double wall construction. I do the holiday cookin in it be it ham, turkey or whatever.
Quote from: dickfoster on May 19, 2021, 11:24:00 AMThat's a gas grill. That's the trouble with yankees and California types they just don't know nuthin about barbeque. It don't matter how much money you spend on gear, real barbeque was smoked and cooked up in a hole in the ground. That's why they're still called pits today even if it's nothing like a pit. Ya really do need some kinda wood smoke to barbeque proper.
Tell ya what go down south or take a look around in Texas and see how many barbeque places you see cooking with gas or electricity. What you'll see are piles of wood around all the good BBQ joints.
Solar has the real grill - the Weber is mine. :smile:
Quote from: Solars Toy on May 19, 2021, 01:13:51 PMSolar has the real grill - the Weber is mine. :smile:
I'm tryin to get you two interested in smoking. And I'm not talking about cigaretts or pot. Your tongue and your tummy would love you for it.
Quote from: dickfoster on May 19, 2021, 01:30:31 PMI'm tryin to get you two interested in smoking. And I'm not talking about cigaretts or pot. Your tongue and your tummy would love you for it.
Yeah, we smoke meat, but to be honest, I'm not really all that much into food. For me, it's all about fuel, not flavor.
It's just not that big of a deal in my life, because eating takes up so much time in my life.
All my life, since my teens, I had to eat huge meals every hour and forty five minutes, so flavor was totally unimportant.
I spent 50 years as an athlete, 5'10" 200 lbs solid muscle, 9% body fat, it's just who I am.
Quote from: Solar on May 19, 2021, 01:40:44 PMYeah, we smoke meat, but to be honest, I'm not really all that much into food. For me, it's all about fuel, not flavor.
It's just not that big of a deal in my life, because eating takes up so much time in my life.
All my life, since my teens, I had to eat huge meals every hour and forty five minutes, so flavor was totally unimportant.
I spent 50 years as an athlete, 5'10" 200 lbs solid muscle, 9% body fat, it's just who I am.
You've just not had really good or authentic barbeque or good southern cookin.
Quote from: dickfoster on May 19, 2021, 01:59:38 PMYou've just not had really good or authentic barbeque or good southern cookin.
Yes, I have, and sure, it's delicious, but again, that's just not who I am.
So I am thinking it will be Taco night here at the Solar house....
Toy
(https://external-content.duckduckgo.com/iu/?u=http%3A%2F%2Fimages.clipartpanda.com%2Ftaco-clipart-taco2.png&f=1&nofb=1)
Quote from: Solars Toy on May 20, 2021, 07:02:16 AMSo I am thinking it will be Taco night here at the Solar house....
Toy
(https://external-content.duckduckgo.com/iu/?u=http%3A%2F%2Fimages.clipartpanda.com%2Ftaco-clipart-taco2.png&f=1&nofb=1)
Again? :rolleyes: :lol: :lol: :lol: J/K
Quote from: Solar on May 20, 2021, 07:50:28 AMAgain? :rolleyes: :lol: :lol: :lol: J/K
Not a thing wrong with Tacos. I BTW, love pulled pork tacos. Also, Fish Tacos.
But, I couldn't live without my Smokers. There is nothing better than NC vinegar based BBQ. Oh, and the Red Slaw!!
I can cook all BBQ varieties. Memphis, Kansas City, Texas, Georgia, and NC. I can also do Alabama white BBQ, and some Kentucky Que. I don't do Mutton, but I love Lamb.
My next endeavor is Whole Hog.
Quote from: tiny1 on May 21, 2021, 11:02:49 AMNot a thing wrong with Tacos. I BTW, love pulled pork tacos. Also, Fish Tacos.
But, I couldn't live without my Smokers. There is nothing better than NC vinegar based BBQ. Oh, and the Red Slaw!!
I can cook all BBQ varieties. Memphis, Kansas City, Texas, Georgia, and NC. I can also do Alabama white BBQ, and some Kentucky Que. I don't do Mutton, but I love Lamb.
My next endeavor is Whole Hog.
It is interesting how BBQ is different from different parts of the South. Growing up in GA I thought BBQ was sliced smoked pork shoulder served on lightly toasted white bread with a tangy sauce.
Quote from: supsalemgr on May 21, 2021, 11:10:07 AMIt is interesting how BBQ is different from different parts of the South. Growing up in GA I thought BBQ was sliced smoked pork shoulder served on lightly toasted white bread with a tangy sauce.
And I grew up thinking BBQ was a Conservative plot to make everyone unhealthy. Sorry, my California roots, talking.
But, having traveled in my youth, I have developed a love for all things BBQ. In fact, Ms. Tiny is famous for saying, "Everything doesn't need Smoke, Genius."
I used to think I'd do good if I'd compete, but have decided I like Judging better.
I love Ribs. Pork, beef, lamb, etc. I have the 2 time world Champ Rib Cooker's championship recipe. Delicious.
In Kansas City, it is all about the sauce.
In Texas, it is all about the Beef.
In NC it is all about Pork and vinegar.
In Memphis, it is all about Ribs.
Florida likes it sweet.
Alabama likes it White.
I like it anyway I can get it. A little Food Porn for ya'
https://photos.google.com/share/AF1QipPPZBClYeYsyaQJQkPIdNnCBpN3v4xVDaPmJYVFT3zgMInd8KgbHmjz0npi5MZPfw?key=ZW1IbC1vcFdiN2dtVXgxOWpyclRCNnY1OW5RM1pn (https://photos.google.com/share/AF1QipPPZBClYeYsyaQJQkPIdNnCBpN3v4xVDaPmJYVFT3zgMInd8KgbHmjz0npi5MZPfw?key=ZW1IbC1vcFdiN2dtVXgxOWpyclRCNnY1OW5RM1pn)
Quote from: tiny1 on May 21, 2021, 01:48:58 PMAnd I grew up thinking BBQ was a Conservative plot to make everyone unhealthy. Sorry, my California roots, talking.
But, having traveled in my youth, I have developed a love for all things BBQ. In fact, Ms. Tiny is famous for saying, "Everything doesn't need Smoke, Genius."
I used to think I'd do good if I'd compete, but have decided I like Judging better.
I love Ribs. Pork, beef, lamb, etc. I have the 2 time world Champ Rib Cooker's championship recipe. Delicious.
In Kansas City, it is all about the sauce.
In Texas, it is all about the Beef.
In NC it is all about Pork and vinegar.
In Memphis, it is all about Ribs.
Florida likes it sweet.
Alabama likes it White.
I like it anyway I can get it. A little Food Porn for ya'
https://photos.google.com/share/AF1QipPPZBClYeYsyaQJQkPIdNnCBpN3v4xVDaPmJYVFT3zgMInd8KgbHmjz0npi5MZPfw?key=ZW1IbC1vcFdiN2dtVXgxOWpyclRCNnY1OW5RM1pn (https://photos.google.com/share/AF1QipPPZBClYeYsyaQJQkPIdNnCBpN3v4xVDaPmJYVFT3zgMInd8KgbHmjz0npi5MZPfw?key=ZW1IbC1vcFdiN2dtVXgxOWpyclRCNnY1OW5RM1pn)
Good barbeque don't need no stinkin sauce. However I do make up a vinegar-pepper based finishing sauce for tge table like they do in Carolina.
Taking about BBQ......I just got back from Kroger and they had brisket on sale for 3.99 lb. I brought a whole brisket and will be smoking it on my Pit Boss D3 wood pellet grill this weekend. Can't wait.
As far as Ribs are concern....It's Tennessee (Memphis) Ribs hands down for me. Like someone mentioned above....it's all about the Ribs. Oh by the way and IMO... Ribs should always be capitalized......... :thumbsup:
Happy BBQing
Quote from: Solars Toy on May 18, 2021, 06:18:37 PMActually I love to cook and bake. It is the planning that frustrates me. Tell me what you want and I am good to go. I do like ribs but prefer the boneless pork ones.
We splurged a few years ago and bought the "Cadillac" of the Weber line. Built in smoker, rotisserie, infrared something, and a side burner. I do love this thing.
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse2.mm.bing.net%2Fth%3Fid%3DOIP.4MEeAbACsnaG7GZlLno9SwHaHa%26pid%3DApi&f=1)
Toy
Boneless Pork Ribs, huh? I think you are referring to the "Country Style Ribs" from the shoulder. Every Butt Portion Shoulder has a Blade bone on one end, and is boneless on the other. Many people don't need to cook a 10-12 lb Pork roast, so many butchers portion it out in rib-like portions. Grill 'em, Bake 'em or make 'em in a Crock Pot. Delicious.
In Pork, there are but two types of ribs. Back ribs, and whole spares. I seldom buy back ribs, as they are small, and can be easily overcooked. Spares have more meat, more marbling and cook much slower for max tenderness.
And, I have friends who have pellet smokers. They do not get as good result as I do with a stick burner. Your weber can work just fine. If you need more smoke, Home Depot or Lowes carries Smoke Boxes. Load 'em with wet wood, and put it in the fire. If I can help, let me know. I know ALL the tricks.
Quote from: tiny1 on June 12, 2021, 11:12:11 AMBoneless Pork Ribs, huh? I think you are referring to the "Country Style Ribs" from the shoulder. Every Butt Portion Shoulder has a Blade bone on one end, and is boneless on the other. Many people don't need to cook a 10-12 lb Pork roast, so many butchers portion it out in rib-like portions. Grill 'em, Bake 'em or make 'em in a Crock Pot. Delicious.
In Pork, there are but two types of ribs. Back ribs, and whole spares. I seldom buy back ribs, as they are small, and can be easily overcooked. Spares have more meat, more marbling and cook much slower for max tenderness.
And, I have friends who have pellet smokers. They do not get as good result as I do with a stick burner. Your weber can work just fine. If you need more smoke, Home Depot or Lowes carries Smoke Boxes. Load 'em with wet wood, and put it in the fire. If I can help, let me know. I know ALL the tricks.
It has a smoker section as well. We use wet manzanita and madrone, or whatever else is sitting on the ground.
It's all guuuud. :biggrin: