JOhnH
Touchdown! Greaser!
Wow. Those look like they are to die for?
What's For Dinner?
- Thread starter SkyChaser
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They were absolutely delicious. I’ll take my chances with natural fats over refined sugars, high fructose corn syrup, bleached and enriched flour, and basically all the rest of the hyper processed foods that makes up most peoples diet and calorie intake.
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Ha! We ended up doing skillet burgers as well, although ours were 85/15. Too late to roast the duck by the time I started and the rain and 20mph wind outside put the kabash on grilling.
NealRomeoGolf
Final Approach
I thought the roast duck was a reference to the Oregon game. 
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Serendipitous coincidence!
I’m not a sports watcher, I meant a grain fed roasted duck (a meal fit for a king in my opinion). The giblets diced and sealed in the neck skin to make a patte and crackers appetizer about 2/3’s the way through the cook. the bird trussed and oven roasted. It’s about to go in to a 375F oven for 3 hours…
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For that game, the correct recipe would be something that required the duck to be pounded before it got roasted.I thought the roast duck was a reference to the Oregon game.
Note to self, next time poke a saftey vent hole in the neck skin the giblets are cooking in. I just heard a loud “POOF” and had smoke start rolling out of the oven vent. It seems it sealed up too well and when pressure built up it popped a seam and sprayed some grease on the electric heating element. That’s a first for me.
eman1200
Touchdown! Greaser!
I'll be making chicken burgers tonight
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Duck schnitzel?
Well this should have been put into a food processor with a heavy cream and corn starch rue then set up in a double boiler. That didn’t happen. When I tried it as is on a cracker then had my wife and sons do the same it disappeared before I had a chance to finish it.
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JOhnH
Touchdown! Greaser!
Chicken.
eman1200
Touchdown! Greaser!
Plano Pilot
Cleared for Takeoff
Brats and tater salad with friends at the lake.
Isn't that a calzone?
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- Ernie
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That's more a pizza pocket. This was a pizza on top of a pizza.
Fiveslide
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Ribeyes were on sale for $9.99 a pound. I also snagged the last chunk of the ribeye. The one that isn't thick enough to slice again to make two steaks, but it's so much thicker than the other steaks that it can't be packaged with another typical steak. That's the one I just ate, and I still have 4 regular cut ribeyes.
My wife is off visiting family. She doesn't eat a lot of beef, so I usually eat my share when she's not home, like this situation.
My wife is off visiting family. She doesn't eat a lot of beef, so I usually eat my share when she's not home, like this situation.
Initial 325F cook done, now down to 225F to really tender up the roast and blend the Maillard reactioned fat cap and vegetable edges to blend into the flavor profile. Should be delicious in an about an hour and a half.
JOhnH
Touchdown! Greaser!
That's when I get most of the good (unhealthy) food that I love.
My sons were impatient, so I pulled the roast early, but it still sluffed apart when I tried to cut it into slices. I was very disappointed I was out of cornstarch to make a proper gravy to go with it so had to settle for some ketchup, but over all, a darn good meal.
Anyone here crazy about Caprese salads? It's tomato season, and we have lots of home grown ones, and our favorite thing to do with them is to make Caprese salads. We went full Italiano, marinated some chicken and made fresh pesto, the basil plants are growing fast.
Sac Arrow
Touchdown! Greaser!
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- Snorting his way across the USA
I like them, sure.
I cooked today, a chunk of pork loin, fat side down with minced garlic and onion out of the garden, cracked black pepper, sea salt, ground dried portobello mushrooms and then wrapped and trussed in raw uncured belly pork slice's. Sided with gravy, potatoes and beets (dug washed and immediately cooked on the gasoline Coleman stove, and lettuce salad with cherry tomatoes also
picked washed and prepared straight from the garden). The wife and kids wouldn’t wait the extra 5 minutes the beets and salad took to finish and put on the serving plates lol.
