What's for dinner? | Page 13 | GTAMotorcycle.com

What's for dinner?

Hope everyone had a great thanksgiving.

I cooked a fresh butterball turkey on the weber summit rotisserie. Even the turkey breast came out so tender and juicy. All guests said it was the best.

I kept it simple this year for sides. Fresh garden skin on mashed potatoes and turkey gravy, garden cold pickled pickles and cherry tomatoes, grilled cherry tomatoes, home-made cranberry sauce, home-made stuffing, and a small garden salad. Desert was a gourmet pumpkin pie with whipping cream.

It's even glistening from the tenderness. Yum! :)
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Another no compromise burger.

1/2 pound size. Butcher 1/4 inch coarse single grind angus chuck at about 25% fat. Simply seasoned and grilled on the weber summit. Toasted fresh large bun, extra cheddary processed cheese slice, fresh garden cold-pickled pickles, mustard, sliced garden white onion and sweet relish. Lots of flavours and covering sweet, sour and spicy; it had it all.

Glistening juicy! Click to see full res.
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^^ mouthwatering @kwtoxman

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KW, you gotta get something wood fired and start cooking some of those goodies over some real smoke. :)

Your tenderloin rolls reminded me of this from a while back - cheese and pepper filled fattie. 1LB or ground pork stuffed with a ton of cheese, onions and peppers, wrapped in a bacon weave. A few hours over some applewood and it was irresistible.

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Thx JB. So tasty, and decadent. Filled me up big time.

PP, wood fired is nice but not worth all the extra effort for me. I love my weber summit and it has all the cooking tools including a smoker box. I can smoke all the food I want, the grill is extremely consistent in temperature over a cook, and the food comes out awesome. My pulled pork posts here show how great smoked meats can easily be done. Being natural gas so great as I never run out of fuel; it allow me no-worry four hour cooks of pork rib and 10+ hr cooks of pulled pork, etc. In fact, I've done most of my 10+ hr pork shoulder cooks overnight for the benefit of big meals earlier in the day.

Certain foods I liked smoked more than others. I much prefer the high end burgers being unsmoked. Let the great beef flavours come through, and angus chuck is a great tasting quality cut of beef. PP, your stuffed ground pork recipe sounds inventive and tasty.

Those tacos look awesome.
 
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Pellet grills is where it's at now. Simple, grill at 600F or smoke at 210F with a few button presses, real flame to sear on when wanted (steaks etc) and perfect and consistent smoke when that's what you're looking for without the hassle of a chip tray. Or just set it at 450 and use it like a regular old BBQ. But with wood.

I love my Louisiana Grill every time I use it. ;)
 
Re: @PrivatePilot s pork recipe -- saw something similar but also stuffed with crumbled crispy bacon! I have the recipe somewhere if anyone is interested

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PrivatePilot said:
Pellet grills is where it's at now... without the hassle of a chip tray. Or just set it at 450 and use it like a regular old BBQ. But with wood.
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I'll take a chip tray in a grill setup with unlimited fuel and manual valves every time for the simplicity, convenience and durability. These last so long they tend to be handed down in the family. Especially over a setup with electronics, computer processors, a boutique wood fuel supply required and refilling needed. And my IR burner rotisserie is the shiz. From chickens and turkeys to rib roasts, it can do so much itself. I rotisserie all the time now.

I gave an old weber grill to a friend and it's still got the original burner in great shape with over 25 years of use.

I'd consider a Louisiana pellet grill for a second or third grill, but my main one is so good I'm not seeing the use for me.
 
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Lots of common misconceptions about pellet smokers there..however I will reply in more depth later when I have some more time.

Joe - you can stuff them with whatever one's heart desires, I've done a few variants. In the end they are basically a giant bacon wrapped calorie bomb no matter what you put in them, so it's all good Lol.
 
PrivatePilot said:
Lots of common misconceptions about pellet smokers there..
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LOL.

Really... seems pretty self explanatory. As per the Louisana Grill website. Electronics? Check. Computer processor? Check. Boutique wood supply? Check (yup, can't go to my local convenience store or grocery store and pick it up.). Refilling needed? Check.
 
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You know what's funny? I had an old Fiesta grill. Iirc called "The Boss" big sucker. Bought about 18 years ago at the factory in Brampton for ~$150. Only got rid of it because I won a new bbq about 10 years ago. My BIL is still using it at the cottage and just replaced the burners this year.

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A few more racks of pork back ribs cooked this week. Low and slow. Big racks so lots of meat. The plates are 12 inches in diameter.

These were smoked with apple, cherry and hickory wood. Prep included a heavy coating of dry rub and finished with some of that national award winning BBQ sauce (Misty Mountain).
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Very tender!
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Lemon herb pepper ribs here, added some oregano and basil, a little olive oil keeps it even more tender. After cooking added lots of fresh squeezed lemon.
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kwtoxman said:
A few more racks of pork back ribs cooked this week. Low and slow. Big racks so lots of meat. The plates are 12 inches in diameter.

These were smoked with apple, cherry and hickory wood. Prep included a heavy coating of dry rub and finished with some of that national award winning BBQ sauce (Misty Mountain).
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Very tender!
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Lemon herb pepper ribs here, added some oregano and basil, a little olive oil keeps it even more tender. After cooking added lots of fresh squeezed lemon.
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Ribs are my favourite. Nom. Looks good.

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Not eating left overs any more.

Tonight we're having Culinary Memories of Yesterday.

Casserole of mushroom risotto covered with turkey and then Asiago cheese and cracker crumbs.
 
@nobbie48 pics or it didn't happen
(I love risotto )

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Joe Bass said:
@nobbie48 pics or it didn't happen
(I love risotto )

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Click to expand...

I cheated and used mushroom risotto kits. Two of them covered with "Culinary Memories of Yesterday" turkey and then a full layer of Asiago and cracker crumbs. I use Vegi thins for a bit more flavour. Since the risotto is hot all you need to do is nuke the thing for a few minutes to melt the cheese and warm the turkey. I added more mushrooms (Crimini) to the risotto.
 
Not sure if I've ever had Walleye before, but that looks delish!
Need to get myself a cast iron skillet. Dumb question : cast iron skillet + electric stove, is that ok? Or do I need a gas range to benefit from it?

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