What's for dinner?

[Saltyag2010]

I brined more pork chops yesterday. They're cut 3/4" thick. 3 total. I made some peas, bean salad with red beans, onions, garlic, 1 Roma tomato and spices, and I bbqed enough potatoes to last my wife a few days. I might try a few.

 

[robertc1024]

Tacos, black beans & Mexican rice. Boring. At least I had all the stuff to whip it up.

 

[Mexican_Hippie]

Bak Kut Teh w/ spring rolls. Had a friend from work smuggle me some seasoning from Malaysia and the wife cooked it up.

 

[BIGPAPIGREG]

Axis back strap, smashed taters and tiny lettuce's washed down with an ice cold Lone Star Light

 

[robertc1024]

Axis back strap, smashed taters and tiny lettuce's washed down with an ice cold Lone Star Light

OOOH - you suck. Just saying.

 

[BIGPAPIGREG]

OOOH - you suck. Just saying.

thank ye kindly.....

 

[PhulesAu]

I brined more pork chops yesterday. They're cut 3/4" thick. 3 total. I made some peas, bean salad with red beans, onions, garlic, 1 Roma tomato and spices, and I bbqed enough potatoes to last my wife a few days. I might try a few.

YOu YOU Just STFU!!! Or I'll end up on your front porch, with knife and fork in hand.

 

[Saltyag2010]

YOu YOU Just STFU!!! Or I'll end up on your front porch, with knife and fork in hand.

1 chop left for tomorrow. It'll have been brining for about 2-1/2 days. They're so damn thick and juicy and seasoned good. All I do is get the pit ready and rub olive oil on both sides turn it once, flip it once and rub it with olive oil again, final turn and pull it off. Smokey, peppery, messy- the way Jesus wants you to eat pork.
I ended up frying more cabbage. Why the hell is fried cabbage so good?

 

[PhulesAu]

What kinda heat are you cooking them at? Searing or nice browning?

 

[40Arpent]

I made Shrimp Maque Choux (mock shoo) last night. Maque Choux is a Cajun dish consisting (typically) of sautéed corn, red peppers, onion, garlic, and seasonings. You can turn it from a side dish into a main, which is what I did last night, by adding well-seasoned boiled shrimp. Served over white rice, incredibly delicious and not too unhealthy.

 

[Saltyag2010]

What kinda heat are you cooking them at? Searing or nice browning?

I get the pit hot, then cut it down to smoke and put the pork on. Turn it after 3 min, 6 mins each side. Nice browning temp, but the grill is hot from being uncovered while I burn off some seasoning. It leaves nice grill marks and it gives a smokey aftertaste that lasts all night.

 

[peeps]

Been brining pork steaks since Saturday. Grilled the last one on hickory today. Having green giant healthy vision veggie blend and black beans for sides.

Brining pork has changed my life

What's your brine consist of & how much per lb, etc?

 

[Saltyag2010]

What's your brine consist of & how much per lb, etc?

No science to it. Big Pyrex for cakes, add meat, maybe a cup or less of salt, then mustard seeds, black pepper, rub the meat and add water to cover it.

After at least 8hrs and when your ready to cook, pull what you need out onto a plate and rub in olive oil. Cook it half way, rub it with more olive oil and cook it the rest of the way.

I had some beef seasoning that has some sugar and cinnamon in it I got from a middle eastern market and used maybe 2 tablespoons in the brine last time. You can barely taste it but it adds something different.




I had cauliflower with wing sauce and garlic, 2 eggs and red beans for lunch.

 

[peeps]

No science to it. Big Pyrex for cakes, add meat, maybe a cup or less of salt, then mustard seeds, black pepper, rub the meat and add water to cover it.

After at least 8hrs and when your ready to cook, pull what you need out onto a plate and rub in olive oil. Cook it half way, rub it with more olive oil and cook it the rest of the way.

I had some beef seasoning that has some sugar and cinnamon in it I got from a middle eastern market and used maybe 2 tablespoons in the brine last time. You can barely taste it but it adds something different.




I had cauliflower with wing sauce and garlic, 2 eggs and red beans for lunch.

Thanks

 

[Saltyag2010]

Thanks

I have chicken tenderloins brining for tomorrow. Never tried it with chicken but I'm down to my last steak today.

 

[Vaquero]

Going to be burgers on the grill tonight.

 

[robertc1024]

Going to be burgers on the grill tonight.

Go to dinner.

 

[grasshopperglock]

Asian catfish aka Swai. Lime seasoning, cooked on a cedar plank, oven.


Potato side dish something.

 

[grasshopperglock]

Gurkensalat being made tonight so it can sit over night for tomorrow's salad.


Thick slice, not the thin.

 

[grasshopperglock]

FTR

Pork rib tenderloin and sausage, grilled. Cherry wood chips. Lawrys signature steakhouse, 30 minute marinade for seasoning.