Shift work, so its a peanut butter samage over the steering wheel, a situation that will change in the next 12-18 months
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Favorite Week-Night dinners?
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Club Member
- Mar 2016
- 1630
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Chicken, shrimp, salmon, chops, steaks, burgers...yada yada yada.
Tacos & burritos are always a fave.
While everyday is not Saturday, I don’t have a "real" job so I also don’t have anything like a fixed schedule... This week I’m working tonight and then flying to FL on Friday. So while I COULD do midweek long cooks if I were so inclined, I’m not. LOL
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Moderator
- Nov 2014
- 13680
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Steak, wings, lamb or salmon for protein.
I also like to make cast iron sprouts, asparagus or spinach. I generally add pecans and bacon crumbles. I only eat once a day so this is usually a full 12-inch Skillet. It is fun to make because I am always adding new things to the skillet to try it out.
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Spinaker do you add red onion and balsamic with your sprouts? just wondering with the cast iron.
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Sometimes I will add some balsamic. I cook with them so much that a little vinegar won't hurt the surface. I will add red onion during the pan frying stage. DiverDriver
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Since we are retired every day is a Saturday. May do ribs on a Tuesday and have the left overs on Wednesday. May do pulled pork any day and have it for 3 or 4 days after. Shrimp marinated is good. Summer squash straight from the garden marinated in a balsamic Italian dressing is great. Always keep 3 bean salad in the frig. And as others have mentioned chicken thighs. Some things I do on my kettle and some things I do on my gasser with a chip basket. Lamb we usually save for special occasions.Last edited by mountainsmoker; September 11, 2019, 08:48 AM.
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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My favorite weeknight meal is grilled skinless boneless chicken thighs with grilled zucchini. Usually some steamed rice on the side.
For years, I had fretted and tinkered with my chicken marinade until about a year ago, pressed for time and without any fancy ingredients, I used only soy sauce, jarred garlic, jarred ginger, garlic powder, onion powder and marinated for 20 minutes. It just works! For the zukes, olive oil and garlic salt. Start to finish, dinner is on the table in about 30 minutes.
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I can’t say that I have a favorite, because my favorite would be variety. What I try to do is:- Make-Ahead something on Sunday, usually something "stew-like" that benefits from refrigeration and reheating later in the week (beef stew, chili, stuff like that)
- I have a bunch of 30-minute recipe cards from my subscription to Cook’s Country magazine (ATK)
- Many of the quick grilled/stir-fried kind of things others have mentioned.
- Just got a Sous-Vide thing that I’m thinking of working into the Make-Ahead Sunday routine to throw in the ice bath, refrigerate and throw on the grill or into the cast iron skillet later in the week (just started working on this one).
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For quick meals I usually grill some salmon or steaks. If I’m really low on time I’ll slice up a kielbasa and throw it in the oven while I make some green beans on the stove top, but chicken is my go to. I usually grab a variety pack, trim it if I need to, dry brine it, season it and then just throw it on the kettle.
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