What's for dinner tonight?

[BizCT]

Lamb.




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[TACC]

Lamb.




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I love lamb chops, where are they from, New Zealand? They look fantastic

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[BizCT]

I love lamb chops, where are they from, New Zealand? They look fantastic

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Same. Don’t remember. Wife bought them and I grilled them.


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[turkeyfeathers]

At Yelling Goat. Queso fondito and chips. Shaved prime rib , caramelized onions , olive oil , tart cherry demi glaze , mozzarella, provolone and garlic pizza.


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[The_Real_TCIII]

Fall Fest here in Clarence Center tonight, grilled cheese with Mac & cheese and bacon


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[turkeyfeathers]

Muffuletta from Louie's Deli. Pre 5K Blacklight run down at The Outer Harbor
Pretty good but not as good as the one in NOLA


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[Jdubs]

Prime burgers.

[BizCT]

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[Fletch]

Bass fillets



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[DirtTime]

So, for dinner is smoked St.ouis style ribs. First time using a smoker. Came out awesome! Not quite fall off the bone, but tender as all hell, and just enough crust. Nice smoke ring to boot. Have some bacon and onion baked beans to heat up on the side in a minute here.


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[turkeyfeathers]

Nice job rob. Did you 3-2-1 them ?


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[DirtTime]

1 hour ago, turkeyfeathers said:

Nice job rob. Did you 3-2-1 them ?


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I don't think I did any web or cook book based method. I was up until around 5AM looking how to season the smoker, and then smoke the ribs. When you look at the WWW about this stuff, it can become mind boggling. Most of the smoker techniques are for bucket/grill smokers using indirect heat, or offset smokers. Most of the information for in-line water smokers was all over the place. One would say do this, another would say do that. I just used my knowledge of cooking low and slow over campfire coals. If I had followed the webs instructions, I would have burnt the ribs. I will be 100% honest, I expected to f^%$ this up. I didn't. 

Edited September 24, 2017 by ....rob

[Jdubs]

Tough to follow rob's ribs (my God those look tasty!), but here is my pork tenderloin.  Ended up overcooking the smaller one a bit.  

Edited September 24, 2017 by Jdubs

[Rebel Darling]

While we snacked on last year's doe's tenderloins with cheese and bread, we made 15 lbs of sausage, with a 50/50 pork butt ratio. Might not be dinner tonight, but I figured I'd save y'all from 15 nights of dinners... ha!

Looking forward to fresh meat!


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[BizCT]

Sunday lunch at Hudson House in Cold Spring.

 

[helmut in the bush]

On September 22, 2017 at 5:25 PM, Biz-R-OWorld said:

Lamb.




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I just can't get enough of those

[helmut in the bush]

2 hours ago, Biz-R-OWorld said:

Sunday lunch at Hudson House in Cold Spring.

 

That looks good too

[turkeyfeathers]

Parmesan chicken and broccoli. Yes I'm eating a vegetable. Covered in cheese but it's still a veggie. So good too


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[Chef]

Sunday lunch at Hudson House in Cold Spring.
 

Strawberry butter with the popovers....chef there is a friend of mine


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[BizCT]

6 hours ago, chefhunter86 said:

Strawberry butter with the popovers....chef there is a friend of mine


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Nice! The food is always great there. In fact, I had my rehearsal dinner there 2 nights before my wedding. 

[The_Real_TCIII]

I moved a TV outside and fried up some SMBs that Pygmy and I caught, they were delicious

[Paula]

Love the tv idea and fish looks good

[The_Real_TCIII]

Gotta watch monday night football

[BizCT]

2 minutes ago, The_Real_TCIII said:

Gotta watch monday night football

Where was Pygmy; the strip club?

[The_Real_TCIII]

1 hour ago, Biz-R-OWorld said:

Where was Pygmy; the strip club?

He MADE IT RAIN