What did you cook tonight?
- Stefan Blicker
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Re: What did you cook tonight?
Flannery tomahawks and something from Maine (we had steamed too but I do love them grilled with lotsa salted butter)
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- Nola Palomar
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Re: What did you cook tonight?
Quick dinner of sautéed veges and smoked sausage. Nolita fixed the soft boiled eggs and the sliced avocados.
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- Robert M yers
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Re: What did you cook tonight?
Not sure where that Avacado came from, pineapple is the answer.
- Bill Sweeney
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Re: What did you cook tonight?
Pizza, with garlic scapes, spinach, olives, mushrooms, duck sausage. Just a stone in the oven, so not as perfect as is possible, but pfg.
Re: What did you cook tonight?
Those are some nice looking meals !
One my favorites . Beer/soda can chicken.
One my favorites . Beer/soda can chicken.
Bruce Klein
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Re: What did you cook tonight?

Cubano--Local bread/havarti cheese/cuban braised pork/ loin bacon/ mortadella/ grain and yellow mustard/ mt Olive pickles
- Linda Baehr
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Re: What did you cook tonight?

I have been craving meatloaf, so I made the Serious Eats version last night. Definitely not your mama's meatloaf! It is SO rich it is like a solid block of umami. The only variations I made was adding a bacon wrap, and for the glaze I used BBQ sauce and gochujang )I don't keep ketchup in my house). Holy crap it's good!
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Re: What did you cook tonight?
Tonight it's brats on the smoker. Just an hour and a half at 225 makes them snap and they stay very juicy inside.
For a side I grilled some fresh corn. My wife made a salad out of the kernels with black beans, lime zest and juice, cotija, tomatoes, sweet red pepper, cumin, cilantro, mayo, salt, madagascar pepper, and powdered chipotle. Just a made up recipe we decided we'd try.
Grilled asparagus and greens from the garden.
For a side I grilled some fresh corn. My wife made a salad out of the kernels with black beans, lime zest and juice, cotija, tomatoes, sweet red pepper, cumin, cilantro, mayo, salt, madagascar pepper, and powdered chipotle. Just a made up recipe we decided we'd try.
Grilled asparagus and greens from the garden.
Unum
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Re: What did you cook tonight?
BLT Canapes (That's bacon, lobster and tomato on avocado toast) for appetizers last night.
Dinner was scamp with lemon and capers, fried grits cakes with marinara, braised leaks and mushrooms and Cannelini bean salad.
Only photo is of the BLT.
Dinner was scamp with lemon and capers, fried grits cakes with marinara, braised leaks and mushrooms and Cannelini bean salad.
Only photo is of the BLT.
- Bread Musgrawe
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Re: What did you cook tonight?
I've tried to cook deer ribs on grill these weekends and I can't say they were tastier than any part of a cow. I believe I tried all the recipes with deer meat and the grilled one was not the best way of cooking this kind of meat.
Anyway, maybe you had any experience with that earlier and may suggest me some good marinades for deer meat before its grilling?
Anyway, maybe you had any experience with that earlier and may suggest me some good marinades for deer meat before its grilling?
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Re: What did you cook tonight?
Around here, we take the tougher parts of the deer and marinate in Italian dressing. Then wrap in multiple layers of heavy duty foil and put on the back of the grill for several hours. When they are tender, open the foil for some smoke and a bit of char. A Lot depends on the age/size of the deer. Spike or young doe going to be a lot more tender than a big mature buck.
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- Philip Liao
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Re: What did you cook tonight?
Mac and cheese - blend of raclette, gruyere, butterkase, sharp cheddar, Colby jack. Paired perfectly with 2017 Bodega Chacra + Roulot Mainqué Chardonnay.
- Brian Tuite
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Re: What did you cook tonight?
Flannery Hanger Stir Fry
Seared the marinaded meat let rest and sliced. Hot stir fry oil, add Carrots and Ginger, then Onion, Yellow Bell Pepper and Broccoli, then the beef, then Garlic Scapes, Shiitake Mushrooms and Basil. Added some of the marinade back into the pan, heated through and served over steamed rice.
Seared the marinaded meat let rest and sliced. Hot stir fry oil, add Carrots and Ginger, then Onion, Yellow Bell Pepper and Broccoli, then the beef, then Garlic Scapes, Shiitake Mushrooms and Basil. Added some of the marinade back into the pan, heated through and served over steamed rice.
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Re: What did you cook tonight?
Grilled Flannery Hanger with grilled vegetable "ratatouille" on polenta. Went great with a 2015 Xavier Gerard Cote Rotie.


B. Redman
- Scott Brunson
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Re: What did you cook tonight?
Happy 35th Anniversary to HRH
Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive

Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt

Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus

My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.
Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive

Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt

Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus

My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.
Tous les chemins mènent à la Bourgogne!
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Re: What did you cook tonight?
That’s sexy!Scott Brunson wrote: ↑June 30th, 2020, 6:44 am Happy 35th Anniversary to HRH
Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive
Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt
Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus
My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.
![[flirtysmile.gif] flirtysmile](./images/smilies/flirtysmile.gif)
Bob Wood - 1949-2013 Berserker for eternity! RIP
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
”Dammit Brian, until you tuited this diatribe, I was haiku aging my shit.” ~ Alfert
WOTY Candidates
18 O&F Old Hill
16 LL 1910 Block
18 W&M Shifflett
"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker
”Dammit Brian, until you tuited this diatribe, I was haiku aging my shit.” ~ Alfert
WOTY Candidates
18 O&F Old Hill
16 LL 1910 Block
18 W&M Shifflett
- Kenny H
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Re: What did you cook tonight?
Nicely done! Congrats!Scott Brunson wrote: ↑June 30th, 2020, 6:44 am Happy 35th Anniversary to HRH
Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive
Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt
Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus
My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.
H0eve!kamp
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- Scott Brunson
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Re: What did you cook tonight?

Charleston Gold Risotto
Local shrimp and peas
Citrus flake salt
Tous les chemins mènent à la Bourgogne!
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- Andrew Kotowski
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Re: What did you cook tonight?
Ugh, following Scott’s pics and my god, that meatloaf...
Back home, have the grill going like crazy. Last night was coffee-rubbed, double cut pork chops with Chris Lilly’s Mac and cheese. 2017 Rochioli Big Hill with dinner, George T Stagg for dessert
Back home, have the grill going like crazy. Last night was coffee-rubbed, double cut pork chops with Chris Lilly’s Mac and cheese. 2017 Rochioli Big Hill with dinner, George T Stagg for dessert

Instagram at @akgrill
- Andrew Kotowski
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Re: What did you cook tonight?
Technically, it would be a holy pig, but yes

Thanks again for the coffee!
Instagram at @akgrill
- Jay Miller
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Re: What did you cook tonight?
Marcella Hazan’s Tripe with Parmigiano over pasta. My favorite prep for tripe. Doesn’t even really need the cheese.
Ripe fruit isn't necessarily a flaw.
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Re: What did you cook tonight?
Pears sous vide poached in spiced syrah from Rhone
Cheers,
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"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: What did you cook tonight?
Last night: grilled shrimp tacos with pico de gallo and avocado crema, on grilled corn tortillas. Paired nicely with a Cooper Barrel Maker Rose.


B. Redman
- Andrew Kotowski
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Re: What did you cook tonight?
Grilled/smoked chicken.
Pork butt thread inspired me to try a coffee rub on a spatchcocked chicken. I brushed on some rendered fat from a Benton’s smoked ham about 10 mins before I pulled. Tastes great.
Pork butt thread inspired me to try a coffee rub on a spatchcocked chicken. I brushed on some rendered fat from a Benton’s smoked ham about 10 mins before I pulled. Tastes great.
Instagram at @akgrill
- Nick Christie
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Re: What did you cook tonight?
I'm especially hungry because I'm fasting, but f*ck me does that look absolutely delicious. Well done. Great idea. Great execution.Andrew Kotowski wrote: ↑July 7th, 2020, 7:39 pm Grilled/smoked chicken.
Pork butt thread inspired me to try a coffee rub on a spatchcocked chicken. I brushed on some rendered fat from a Benton’s smoked ham about 10 mins before I pulled. Tastes great.
- D Zurcher
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Re: What did you cook tonight?
Just piling on to the spatchcock chicken theme. While no coffee rub or bacon fat-just a plain ol smoked chicken with salt, pepper and a few other seasonings. This might be the easiest, best thing you can cook for $5. Works well with many different wines as well.
DanZ
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Re: What did you cook tonight?
Nicely done! Couldn’t agree more re: price point. Plus, we get another meal out of it by using leftovers for tacos or a salad.
Pork butt up tonight. Loving the sabbatical
Pork butt up tonight. Loving the sabbatical

Instagram at @akgrill
- D Zurcher
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Re: What did you cook tonight?
Oh yes-then there is that. Weekday meals are sometimes tough to have time to dedicate to-so we usually do the chicken on a Sunday. Chicken Divan or something with the leftover chicken on of the days of the week, and a few salads for lunches too..and the dogs get all the stuff we don't want. Everyone is happy.Andrew Kotowski wrote: ↑July 8th, 2020, 3:26 pm Nicely done! Couldn’t agree more re: price point. Plus, we get another meal out of it by using leftovers for tacos or a salad.
Pork butt up tonight. Loving the sabbatical![]()
We've had a turkey in the freezer for awhile for some reason, we're gonna spatchcock that soon also.
DanZ
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Re: What did you cook tonight?
Even better is to take it a step further: after spatchcocking, flip it breast side down and then use a sheers to cut between the breast plate and ribs on each side, then using a paring knife to cut below and around the ribcage on each side to remove them, then slice along each side of the keel bone and rip it out. The result looks just like a spatchcocked chicken, but when you are done cooking, it is much easier to quarter to serve without damaging your lovely crispy skin, and the breasts are easier to eat too. 2 minutes work for a better final product.D Zurcher wrote: ↑July 8th, 2020, 2:32 pm Just piling on to the spatchcock chicken theme. While no coffee rub or bacon fat-just a plain ol smoked chicken with salt, pepper and a few other seasonings. This might be the easiest, best thing you can cook for $5. Works well with many different wines as well.
There's a video for the on ChefSteps, but unfortunately it's behind the paywall.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
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Re: What did you cook tonight?
Just seeing this now and I'm salivatingScott Brunson wrote: ↑June 30th, 2020, 6:44 am Happy 35th Anniversary to HRH
Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive
Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt
Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus
My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.
![worship [worship.gif]](./images/smilies/worship.gif)
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Re: What did you cook tonight?
Don't hate me because I'm beautiful...I mean pepperoni
Last edited by K_F_o_l_e_y on July 22nd, 2020, 5:31 pm, edited 1 time in total.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
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- Scott Brunson
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Re: What did you cook tonight?

I love taco night
Yucatán flavors
Carnitas in Achiote and sour orange
Habanero salsa
Red onions pickled in sour orange with chili
Avocado (duh)
Tous les chemins mènent à la Bourgogne!
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- Andrew Kotowski
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Re: What did you cook tonight?
Cross-posting with Steak Porn, but was creative enough that I decided to post here. Pounded out a flank steak just enough to get a single roll (vs thin for a pinwheel), as I wanted to grill the meat. Did a full sear on one side, pulled and covered with pepperoni, green/black olives and mozzarella. Would normally add toasted pine nuts, as well. Rolled and then seared the outside. Served with a Marsala cream sauce and a cauliflower + bacon side dish!
More pics on my Instagram, if you want to see the steps.
More pics on my Instagram, if you want to see the steps.
Instagram at @akgrill
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Re: What did you cook tonight?
Friday Night we had Short Ribs. Started out thinking Korean but likely ended up closer to Thai. We also had chili crisp cucumber pickles, Scallion salad, Grilled Zuchini, eggplant and mushrooms, Vegetable spring rolls, Steamed Napa cabbage, Boston Lettuce and Mississippi Blues Jasmin rice.
Last edited by Milton Hudson on July 26th, 2020, 11:34 am, edited 1 time in total.
- Bill Tex Landreth
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Re: What did you cook tonight?
Some beef ribs
Compact Disc and Wine Theft should be reported and prosecuted.
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Re: What did you cook tonight?
Woof, woof!
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
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Re: What did you cook tonight?
Gas grill at a vacation house, but couldn’t skip Pork Chop Thursday!!!
Instagram at @akgrill
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Re: What did you cook tonight?
FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/ ... perry-lang
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- Robert M yers
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Re: What did you cook tonight?
Wow, as a Pear lover that looks amazing. Would you mind sharing the process!
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Re: What did you cook tonight?
Charred and Scruffed is one of my faves. All the concepts really took grilling up a notch for me: increasing surface area for maillard, basting, board dressing. Also seems like everyone is doing the herb brush now too.Andrew Kotowski wrote: ↑August 7th, 2020, 8:25 am FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/ ... perry-lang
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Re: What did you cook tonight?
Could not agree more, and posted as much on a grilling group thread I’m on. Techniques in that book from “scruffing” to layered flavors to board sauces are brilliant and changed how I grill.Philip Liao wrote: ↑August 8th, 2020, 2:05 pmCharred and Scruffed is one of my faves. All the concepts really took grilling up a notch for me: increasing surface area for maillard, basting, board dressing. Also seems like everyone is doing the herb brush now too.Andrew Kotowski wrote: ↑August 7th, 2020, 8:25 am FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/ ... perry-lang
Instagram at @akgrill
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