Wife wants egg rolls. And since she's still recovering from her knee surgery, then I suppose that's what I'll make her. I want chili dogs.
I'm a beef ravioli guy myself. It IS best straight from the can. I warm it up on the dashboard while at work. Tonight, I poured leftover French onion soup over rice.
Home made meatball subs with elk meatballs and spicy Italian sausage, bell peppers, minced garlic and onion in marinara sauce.
Couple pounds of chicken wings on the pellet grill. Half seasoned with Yardbird, half with BW3 Desert Heat. Served with blue cheese dressing and Frank’s Red.
Hey, what's your opinion on the pellet grills? I went into Walmart last year (first time in a few years) and saw this Pit Boss for half the price. It cost me $367.52 out the door. I have always been a charcoal and wood BBQ'er. But, I decided to give it a try. I haven't been able to achieve the desired smoke out of it no matter which pellets I tried. Is there a science to it, or is it even worth it to keep the grill? I tried about 10 times to get the thing to work out. Apple. Cherry, Pecan, Competition Blend, you name it. I tried it all. But, to me, it's just not the same. I'm about to sell it. But, if you can give me a reason I should keep it, I guess I will.
Cold cuts on a bolillo roll. Homemade fermented pickles and peppers on the side. Also, vinegar pickled okra in mustard brine.
I have a different brand grill, but I think they all work pretty much the same. You’ll get more smoke at lower temps. I use Pit Boss pellets, mostly hickory. Try doing a rack of babybacks on a sheet of foil at 275 degrees for 3 hours. Put a dry rub on them before you put them on. Let them stand for a few minutes then eat with or without bbq sauce.
Tonight I'm going to grill chicken spiced like chicken paprikash and see how that works out. Patatas bravas and buttery sweet corn and peas on the side.
lol no. It's just Jack in the Box. Wife had a sour dough Jack and I had a Jumbo Jack. I never heard of Toad in the Hole. I had to look it up. Doesn't seem too bad.
I got fancy tonight ,, I took a half pound of shrimp, deveined, sliced in half , salt, peppered , old bay seasoning and about a 1/2 cup of zesty Italian dressing,, let them marinate for a few minutes ,, chopped up half an onion ,, took a can of Ro-tel tomatoes and Chile's,, heated them to boiling ,, sauteed the onions in a 1/2 stick of butter ,, when they got about soft , I added the seasoned shrimp ,,, and the hot Ro-tel tomatoes,, cooked till shrimp were just about cooked ,, removed from heat ,,, boiled up some angel hair pasta ,, put the shrimp mixture over the pasta ,, kinda impressed myself,, it was just spicy enough to make your lips tingle , shrimp was not overcooked ,, pretty damned good if ya ask me. That how I cook when do cook ,, I'll just start slapping stuff together, and hope for the best . Worst part about is ,, if it's good ,, I usually can't mimick the recipe just right the next time .
