Smoked chicken and chimichurri rice with brussel sprouts.
What's For Dinner?
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Dirty rice with dove livers and hearts.
This was last week.
I first made this when my friends invited me to bird hunt on their lease and I think this is why they invited me back. Imagine, it’s 27 degrees, you’re out before the sun comes up, spending all day outside, and you come back to camp for dinner. They went from eating baloney sandwiches to this.
This was last week.
I first made this when my friends invited me to bird hunt on their lease and I think this is why they invited me back. Imagine, it’s 27 degrees, you’re out before the sun comes up, spending all day outside, and you come back to camp for dinner. They went from eating baloney sandwiches to this.
I like your style, simple but flavorful dinners. I can tell you were a line cook/chef who knows how to bang out a quick dinner for the family.
You nailed it. About 18 years as a dumb line cook and throwing together a quick family meal during the week is a specialty.
Usually, I cook off a bunch of food on the weekends for lunches and meal prep during the week.
My wife has started to advise her single friends to be sure their beaus have at least a couple years on some line somewhere
The skills yield dividends.
Upside down breakfast burger monstrosity from last night. I went into this knowing what would come out of it would circumvent the need for any accompaniment save a tall glass of water, which was all it took.
U 6/8 colossal shrimp stuffed with home made crab cakes.
This is one goofy ass dinner. Pork loin with pepperoni inserted into the center.
I heard of a guy inserting whole pieces of dry cured Chorizo into his roast beef and slicing it for sandwiches, that was the inspiration for my disrespectful interpretation haha.
I heard of a guy inserting whole pieces of dry cured Chorizo into his roast beef and slicing it for sandwiches, that was the inspiration for my disrespectful interpretation haha.
Tasted good, I don’t think the pepperoni steeped out its fat or flavor very much but it was kind of fun to make.
I could see adding another insert of different charcuterie. Maybe one of olives.
Interesting concept. But, like with chicken, you want to ensure pork is cooked thoroughly from a safety perspective, which means no pink.
Beef. It’s what’s for dinner. Sirloin tip on the Weber Kettle. Indirect to 125. Seared on both sides to 140. Salt and pepper. Ribs on same kettle now. Using all the fire!
Chicken Provençal. Wine, stock, mirepoix, garlic, olives, Italian fish sauce, and herbs. 
Cooler weather showed up so the wife made vegetable soup.
Taco salad and a Dallas Blonde ale
Marco's Pizza, I'm getting to where I only eat one piece, just tired of it.
