What's For Supper?

[amberg]

What kind of sausage are you going to make?

Good ? as there are many.

 

[CrystalRiver1]

Wife was feeling extra nice!!!
Ribeye, Stuffed Portabella's, Roasted Asparagus, and Corn on the Cob!

 

[stihl_head1982]

What kind of sausage are you going to make?

First probably the loose ground. A number of my great uncles were hog farmers. I have plenty of memories as a child of going there for "hog killin" time.
I would also like to try some smoked sausage in a casing, some of the locals call it 'rope-sausage'.

 

[amberg]

Wife was feeling extra nice!!!
Ribeye, Stuffed Portabella's, and Corn on the Cob!
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That will do!!

 

[srb08]

Wife was feeling extra nice!!!
Ribeye, Stuffed Portabella's, and Corn on the Cob!
View attachment 285478

Looks damn good!

 

[Maintenance Chief]

Barbecue chicken, green beans, and biscuits

 

[stihl_head1982]

A piece of leftover fried chicken, three Coconut Shrimp, some Popeye's red beans and rice, one bite of slaw and a brownie of unknown origin.
None of it less than four days old.
It was one of those nights.
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Popeye's Chicken? If so it looks a bit like Bojangles from this region. Chicken marinated in some type of hot sauce then deep fried (most likely pressure fried I believe).
Good eats though at Bojangles -- way better than the Colonel in my opinion. We went to a little pizza joint my family loves. They had stromboli, hot wings, and I had some sketti.

 

[srb08]

Fish fry yesterday at my wife's church.
It didn't disappoint.

 

[USMC615]

No pics, but scarfed down four bbq sammies, two bowls of Brunswick stew, and a half gallon of whole milk. I can’t even get out the damn recliner.

 

[Yukon Stihl]

Spent the day working on my boiler.I had to replace the nozzle between chambers,the old one was badly eroded and it got past me when life had other priorities.
So i rewarded myself with a pizza cooked the way i like it and a cold beer courtesy of a gal i lent a tiger torch too. I got back to my car last night and the torch was there with a box of beer.
While i was changing the nozzle,i did a mod a guy from a heating site did to his to lower stack temperatures.Once the refractory dries i can start tuning.

 

[USMC615]

Good ol’ burgers and dogs on the grill, and some pretty sporty, cut-up red and russet potatoes seasoned with olive oil, Lipton Savory Herb & Garlic and a parmesan shake roasted in the oven.

 

[srb08]

Good ol’ burgers and dogs on the grill, and some pretty sporty, cut-up red and russet potatoes seasoned with olive oil, Lipton Savory Herb & Garlic and a parmesan shake roasted in the oven.

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The juices on the tray are a good indication. Burgers done the way God intended, medium raw.

 

[amberg]

Good ol’ burgers and dogs on the grill, and some pretty sporty, cut-up red and russet potatoes seasoned with olive oil, Lipton Savory Herb & Garlic and a parmesan shake roasted in the oven.

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Yep , same thing here, tonight, With venison burgers.

 

[srb08]

Ribeyes are our friend.

 

[amberg]

Ribeyes are our friend.
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Guess what else I like! Edit. On that plate.

 

[USMC615]

Did a couple of spatchcock chickens yesterday in the Ninja Foodi indoor grill. 40-45 mins each and they’re done depending on the size of bird. It’ll handle up to a 4.5/5lb whole chicken. Two yesterday were 3 lb whole chickens. The one in the pics was sprayed down with veg oil then coated with Weber Kick’n Chicken rub. Set the grill for 400, put in the internal meat temp probe, set the probe for 165/170 degs and walk away. It’ll cut off when the internal temp hits its’ target. Other chicken was a lemon and pepper bird done the same. You can pull the entire chicken apart by hand when they’re done...just as moist as they can be.

 

[srb08]

Did a couple of spatchcock chickens yesterday in the Ninja Foodi indoor grill. 40-45 mins each and they’re done depending on the size of bird. It’ll handle up to a 4.5/5lb whole chicken. Two yesterday were 3 lb whole chickens. One in the pics was sprayed down with veg oil then coated with Weber Kick’n Chicken rub. Set the grill for 400, put in the internal meat temp probe, set the probe for 165/170 degs and walk away. It’ll cut off when the internal temp hits its’ target. Other chicken was a lemon and pepper bird done the same. You can pull the entire chicken apart by hand when they’re done...just as moist as they can be.

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Those look damn good Jason!

 

[srb08]

Guess what else I like! Edit. On that plate.

I like it even more with Hollandaise!

 

[Hinerman]

Ribeyes are our friend.
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What is on the potato?

 

[srb08]

What is on the potato?

Butter, sour cream, port wine cheese and chives.