What did you guys have for dinner? - BMW R1200GS Forum : R1200 GS Forums
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post #1 of 32 (permalink) Old 05-Nov-2017, 01:47 AM (324) Thread Starter
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What did you guys have for dinner?

I had crappy instant noodles.
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post #2 of 32 (permalink) Old 05-Nov-2017, 05:06 AM (462)
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I had Japanese pork curry over rice at home.

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post #3 of 32 (permalink) Old 05-Nov-2017, 05:22 AM (473)
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filet mignon after having marinated all day. YUM!
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post #4 of 32 (permalink) Old 05-Nov-2017, 12:55 PM (788)
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Marinated Teriyaki skirt stakes over white rice, corn on the cob and string beans. Tossed baby greens, and home made cheesecake for desert.

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post #5 of 32 (permalink) Old 05-Nov-2017, 01:22 PM (807)
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Lemon pepper swordfish steaks on the grill with a roasted pan full of Brussel sprouts, butternut squash, red peppers, and onions.

And tonight, I'm making my award winning chili with my own secret ingredients. I'll be serving that up with made from scratch corn bread made in a big ol' cast iron skillet that's been seasoning for many years. The secret to that one is to get the skillet really hot, like 475 degrees F hot and awash in Crisco before adding the corn bread mixture to it. It fries the bottom and leaves a dark brown crust on it.

You know, since we're all now in agreement that this general chatter section is for off-topic stuff as well, we should start a thread on smokers and BBQ. Now that's a thread I can sink my teeth into. But if we do start such a thread, it will, of course have to include all the appropriate disclaimers about how people new to smoking meats should always start out on the smallest smoker available and not move up to the Big Green Egg or Barrel Smokers until they've gained sufficient experience.


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post #6 of 32 (permalink) Old 05-Nov-2017, 02:15 PM (843) Thread Starter
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Lemon pepper swordfish steaks on the grill with a roasted pan full of Brussel sprouts, butternut squash, red peppers, and onions.

And tonight, I'm making my award winning chili with my own secret ingredients. I'll be serving that up with made from scratch corn bread made in a big ol' cast iron skillet that's been seasoning for many years. The secret to that one is to get the skillet really hot, like 475 degrees F hot and awash in Crisco before adding the corn bread mixture to it. It fries the bottom and leaves a dark brown crust on it.

You know, since we're all now in agreement that this general chatter section is for off-topic stuff as well, we should start a thread on smokers and BBQ. Now that's a thread I can sink my teeth into. But if we do start such a thread, it will, of course have to include all the appropriate disclaimers about how people new to smoking meats should always start out on the smallest smoker available and not move up to the Big Green Egg or Barrel Smokers until they've gained sufficient experience.

I really miss the BBQ from the US
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post #7 of 32 (permalink) Old 05-Nov-2017, 02:51 PM (868)
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All I got was a rock..

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post #8 of 32 (permalink) Old 05-Nov-2017, 03:23 PM (891)
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Originally Posted by fredaroony View Post
I really miss the BBQ from the US
And at the risk of starting something here... not just anywhere in the US. For example, in Texas they think if you're cooking over an open fire that you're BBQing so burgers or steaks would qualify. Don't get me wrong, I love a good burger or steak flamed over hot coals but REAL heavenly BBQ comes from the pig and involves long hours smoking over hickory, apple, cherry, even red oak or other aromatic woods - well, other than mesquite. What knucklehead first decided that food smoked or grilled over mesquite was a good thing? *shudder* nasty stuff.

Now, here's one of my renditions of pork shoulder smoked on the BGE. Start with about 15 lbs of pork shoulder and sprinkle it generously with some Dizzy Pig Swamp Venom or Dizzy dust, then dab it in with a light coat of yellow mustard (you'll never taste the mustard in the finished product):



Get the Big Green Egg a'rockin' with some organic coals, throw in some smokin' wood, and tune it down to about 235 - 245F:



Then set in the diffuser to hold my pan of onions, apple juice, sometimes some old skunky beer:



The aroma of that wafting up through and around the meat is something to behold. On goes the pork shoulder and set the temp probes:



I'll keep an eye on it all day but it hardly ever needs any tuning once it's started:



About 8 - 9 hours later, it'll look like a couple of meteorites but that bark on the outside is pure heaven to munch on while I'm pulling it apart:



I pull it in big chucks - really all I have to do is mash on it with a big spoon and it just falls all to pieces. That'll be enough pulled pork for a dozen or so with about 3 lbs left over to make some Brunswick Stew.
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post #9 of 32 (permalink) Old 05-Nov-2017, 03:30 PM (896)
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On my way!!!
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post #10 of 32 (permalink) Old 05-Nov-2017, 08:14 PM (093)
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Prefer slow smoked brisket, but that pork is right up there Graybeard. What time do we eat???

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