Flip that till tomorrow. Had leftover meatloaf and veggies we needed to finish. I flipping love meatloaf.
What's For Dinner Thread
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Grilled chicken satay with peanut sauce, rice and veggie spring rolls dressed with sesame and soy.
Not exactly
but greens jalapeños green peppers red peppers onion, habaneros, cheese melted on a tortilla.
latus and tomatoes' up to you
chicken or steak
and franks i put that shit on everything.
Making salmon tonight coated with dijon mustard, Old Bay seafood seasoning and chili powder. I might substitute the mustard with mayo. Served with 1/4" slices of potato and broccoli.
Going to smoke some cheddar and pepper jack cheese for tacos/burritos tomorrow.
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Never tried that, details?
Boom - Boom Shrimp
Salad
and a deluxe BLT w/ extra bacon
Salad
and a deluxe BLT w/ extra bacon
That seriously would be the most "awesome-est" salad dressing!
Cube it for more surface area for smoke adhesion. Typically 1.5"x1.5" but just eyeball it. Take it out of the refrigerator cube it and put it back for at least thirty minutes.
Do not let the cheese get over 90-100 degrees or you'll have a catastrophic mess. I cold smoke mine. I'll take a picture of my ghetto ass setup when I get to the house if I remember.
I want a strong smoke flavor so I'll go at least three hours. After you've done it a few times you can tell by the look of the cubes when they're done. For a lighter flavor I'd recommend a hour or a hour and a half.
Hickory, mesquite and cherry are my favorite to use but I imagine alder or pecan would be good.
I have a smoke tube and a maze thing. I use whichever one I can find.
It can be eaten immediately but for best results it needs to sit wrapped tightly in whatever you have for at least a day. I use shrink wrap because it's infuriating when it sticks together and rage is good.
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O ya.....
I get a house salad, double order of boom-boom shrimp and drop em all in the house salad. No salad dressing, just the franks redhot coated shrimp
I'll be putting together a big salad with wild caught shrimp I boiled this AM with vine ripe tomato, croutons and probably a balsamic vinaigrette dressing.
By cold smoke, you mean indirect?
Yes sir.
You can try to use the "smoke" setting on your pellet grill but mine still gets too hot and the cheese starts to melt. The smoke tube or maze is the way to go.
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No, too hot I’m sure.
Bowties with meat sauce and garlic toast
Damn I can't remember the last time I had a big Mac lmfao
Red posole.
A nice, heaping bowl of Kimchi.
2, damn. I haven't had anything like that in 20 years, seriously. That said, steak on the Blackstone is crazy good. First time in forever I didn't use A1 or something. Just a tad overdone, but it was my first try. I did some sauteed onions too. Loving this thing so far.
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