BOLOGNA SAMMICH!!
What's For Dinner Thread
- Thread starter tones_RS3
- Start date
Pizza. I spent lots of time making my own dough but lately Safeway has had their own fresh dough in the deli so I have been using that. It's seriously good and it's really easy lol. I still make my own sauce though. I typically keep it simple with just pepperoni and some Jimmy Dean Hot sausage cooked with some fennel seed. It's bomb...
Let's get that sauce recipe man
1/4 cup evoo
7 minced garlic cloves
1/4 tsp chili flake
1 28oz can San Marzano whole tomatoes in the sauce
1/2 Tbsp Italian seasoning
Salt to taste, doesn't take much
Add oil to a saucepan over medium/low heat. I use setting 4 on my induction top. Add garlic, toast it but don't burn it (basically where you can really smell it). Add the chili flake. Empty the can of tomatoes into another bowl and use your hands to work the tomatoes from whole to as small of pieces as you want. Add the can of tomatoes to the oil/garlic/chili flake and stir. Rinse the sauce from the inside of the can and add. Usually it's like 1/4-1/2 a can of water. Add the Italian seasoning. Bring to a simmer and let simmer for at least 15 minutes. Depending on the tomatoes sometimes I'll add a carrot to the mix to take the acidity down.
That's the basics, you'll add or subtract from there based on your taste.
7 minced garlic cloves
1/4 tsp chili flake
1 28oz can San Marzano whole tomatoes in the sauce
1/2 Tbsp Italian seasoning
Salt to taste, doesn't take much
Add oil to a saucepan over medium/low heat. I use setting 4 on my induction top. Add garlic, toast it but don't burn it (basically where you can really smell it). Add the chili flake. Empty the can of tomatoes into another bowl and use your hands to work the tomatoes from whole to as small of pieces as you want. Add the can of tomatoes to the oil/garlic/chili flake and stir. Rinse the sauce from the inside of the can and add. Usually it's like 1/4-1/2 a can of water. Add the Italian seasoning. Bring to a simmer and let simmer for at least 15 minutes. Depending on the tomatoes sometimes I'll add a carrot to the mix to take the acidity down.
That's the basics, you'll add or subtract from there based on your taste.
I've got a turkey breast on the smoker for dinner tonight!
This is probably the best thing I've done in all my years on a grill. My wife will agree, so easy and good.
I'll take and post pics in a bit when done, but here's the recipe I follow (the one with mayo), THE most juicy/moist/bad ass turkey possible. The guy who is talking is one of the owners/pitmasters at Goldee's which won the #1 BBQ spot in TX in the Texas Monthly Magazine (huge deal down here),
Thanks, so much better than a whole bird for some reason.
Smoked turkey is awesome, way better than smoked chicken.
Doing steaks or pork steaks with green beans and salad.
Fry it up in a skillet with hot sauce and washyoursistersauce towards the end...with cheese and mustardBOLOGNA SAMMICH!!
Add bacon too. Mmmm, we used to call them helicopters. Big thick Bolonga with slits so it didn't curl, cheese, bacon and all the goodies on a hard roll.Fry it up in a skillet with hot sauce and washyoursistersauce towards the end...with cheese and mustard
Sounds GREAT........especially the washyoursistersauce!!Fry it up in a skillet with hot sauce and washyoursistersauce towards the end...with cheese and mustard
Somebody try this...
You were here for the Papa John's mayhem.
Dry aged RBI+bone marrow butter
Asspergas
Roasted pots
Caesar salad
Asspergas
Roasted pots
Caesar salad
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