What did you have for dinner tonight? Pleace show pic

[LORD BENIS]

http://www.icmag.com/ic/gallery/showphoto.php?photo=264629&ppuser=14056

What, nobody likes brisket? It's a bit labor intensive, but when done right it's damn good; and it'll last all week. Just trim most the fat, rub, and mop periodically to maintain moisture. The mop should be as close to the rub as possible, just wet. Also, be sure to add a water pan to smoker and avoid any sugar until the last hour or so. I like to burn wood down to coals in a separate pit before adding to the smoker to avoid temperature fluctuations and flare ups. Oh yeah, anything less than 16 hours will be sub par; I like to go 18+.

Three hours down, 15 to go.

 

[iGro4Me]

iGro4ME: I am going with tzatsiki on the lamb

Bobby Stainless: Thats one SERIOUS mushroom burger!! respect!

Yep....That is what it looks like, doesn't it ?

Damned good stuff

 

[Stoner4Life]

OK,
so I couldn't wait, sue me.

A tasty black angus (local farm raised) burger with some spring greens (Dole bag salad), 1.5 slices of bacon, a bit of bleu cheese dressing, sitting on a Thomas' English Muffin.

Stoners delight.......​

 

[Endo]

i have those exact same paper plates!

 

[minds_I]

Hello all,

Just a simple dinner tonight...
Chicken stew with drop biscuits.

Bon appetit

minds_I

 

[Bumble Buddy]

Olive oil, basil, and pecorino romano:



Tomato with garlic sauteed in olive oil, shredded basil, and mozz:

 

[Flippy]

You guys make me mouth watering ...

 

[Bobby Stainless]

 

[bagseed77]

thats what im talking about, everyone i know thinks im gross to like my yolk to ooooze like that, then ya SOP DAT SHIT UP , its the best

i should have just posted the mofferday thread here sorry,

 

[Capn]

hell ya , im with you guys. ill take my yolk raw thank youz.

 

[Styles P]

i love my yolks dippy as well.

 

[Old Soul]

I like raw yokes too. lol

Ravioli Lasagna

 

[minds_I]

Hello all,

This is a ground beef Shepards Pie

ground seasoned beef, green pepper, and sweet onion with a chicken stock thickening sauce.

On top is a green bean/mushroom/sour cream saute

Covered with a layer of cheessy mashed potatoes with sour cream and butter (real butter today)

Sprinkled with french fried onions and shreaded chedder/monteray/jack cheese.

backed at 375F for 30 minutes.

Enjoy...!

minds_I

 

[minds_I]

Hello all,

Twas' a beautiful evening in Northern California.

For tonight's fare we have on the menu:

Grilled aged ribeye steaks

Country fried yellow potatoes with green pepper/green
onion/mushrooms/garlic/spices fried in olive oil.

Garden saled: Iceburg lettuce/tomatoes/cucumber(peeled)/shreaded jack/chedder cheese and avocado.

Cottage cheese.

And a slice of New York rye bread with real butter.

Thems good vitals Pa.

minds_I

 

[Kit]

Is that... ketchup on the salad?

 

[Sheriff Bart]

or maybe western dressing?

 

[minds_I]

Hello all,

Its a Catalina Saled dressing.

minds_I

 

[Kit]

Hello all,

Its a Catalina Saled dressing.

minds_I

Ohhhh i was so worried it was ketchup!!!!! You know.. in europe we expect everything from americans cooking.. you never know

 

[CoonLover]

Made a few racks of ribs..

 

[steppinRazor]

loookin good errrrbudy..

hey coon hunter.. fill me in on how you prepare them ribs.. past couple times mine just aint came out right.. even boiled'm first for bout 5 mins. still not as tender as i remember them being back in the day