What’s for Dinner?

I had some La Cage Chicken Wings Buffalo with Hell Fire Hot Sauce on top ohh it was a burner but Good 
Lastly Mariana Sauce with St. Huber Mozzarella Cheese Sticks..

Little treat once in a while is Good…

Regards 

Alan H

In my mind, I can hear Carly Simon singing, 'Anticipation...' We're going in a little while to our favorite hole-in-the-wall Thai food place to get a takeout order for a late lunch.

Edit: And here it is, chicken pad thai, crab delight, and steamed rice

Pasta primavera down here, with sliced papaya on the side.

Tonight it's indoor "bbq" shredded chicken. It's supposed to be served on a roll, but we're skipping that, or I am. A friend of ours is bringing homemade yeast bread, so anyone wanting a sandwich can have it. We'll also have EVOO/vinegar based cabbage slaw.

Everything but the chicken is ready, all I need to do when our friend gets here is to prepare the chicken and assemble it.

I used Applewood liquid smoke and it didn't turn anyone off as hickory smoke can. It was well received. I had a very thin slice of the bread as a vehicle for the butter (I'm in ketosis) and no other carbs for the day . The wife also had a thin slice and our guest had a sandwich that she ate with knife and fork. It's a pretty runny sandwich and our guest brought the loaf of bread.

While I can make true southern BBQ in my BBQ pit I've made this before and it's really good and much faster made in the kitchen.

Anyone wanting the Americas Test Kitchen recipe, just let me know. It's not a secret.

Yesterday, I picked up a couple of chuck eye roasts from the meat counter of my local Meijer. They had them Buy One Get One 1/2 Off, so I grabbed a couple of nice looking slabs of meat. I seasoned them last evening and marinated them in the fridge overnight. My wife pulled them out about 5:30 am when she got up.

I was up by 6:00 and fired up both the gas grill and the pellet grill. I I used the gas grill at 475 F to sear the meat - four minutes per side. Then it went on my pellet grill heated to 225 F. I included two smoke tubes for extra flavor. I plan to smoke them to an internal temp of about 160 F. Then I will wrap them in aluminum foil and continue the cook to an internal temp of 200-205 to make them nice and tender. I will probably pull the smaller piece of meat as it will reach the higher temperature. I may try slicing the larger piece

As I write this, I am watching smoke roll out of the back of the Traeger. I am using a combination of Pit Boss charcoal blend pellets and mesquite blend pellets both in the hopper and in the smoke tubes..

If all goes well, the meat will be ready for a sumptuous dinner accompanied by a baked sweet potato and grilled squash and zucchini. I just hope some scattered thunderstorms do not try to dampen my spirit.

Yesterday, I picked up a couple of chuck eye roasts from the meat counter of my local Meijer. They had them Buy One Get One 1/2 Off, so I grabbed a couple of nice looking slabs of meat. I seasoned them last evening and marinated them in the fridge overnight. My wife pulled them out about 5:30 am when she got up.

I was up by 6:00 and fired up both the gas grill and the pellet grill. I I used the gas grill at 475 F to sear the meat - four minutes per side. Then it went on my pellet grill heated to 225 F. I included two smoke tubes for extra flavor. I plan to smoke them to an internal temp of about 160 F. Then I will wrap them in aluminum foil and continue the cook to an internal temp of 200-205 to make them nice and tender. I will probably pull the smaller piece of meat as it will reach the higher temperature. I may try slicing the larger piece

As I write this, I am watching smoke roll out of the back of the Traeger. I am using a combination of Pit Boss charcoal blend pellets and mesquite blend pellets both in the hopper and in the smoke tubes..

If all goes well, the meat will be ready for a sumptuous dinner accompanied by  a baked sweet potato and grilled squash and zucchini. I just hope some scattered thunderstorms do not try to dampen my spirit.

Sounds absolutely delicious!

Very good Mostaccioli Bolognese topped w/Murray's Parmagiono Cheese (Brooklyn) last Friday.  Good start to holiday weekend.  This was one of my better attempts. The dark spots on pasta is the chopped fresh basil in the sauce.

Yesterday, I smoked three huge split chicken breasts, bone-in on the pellet grill using Cherrywood pellets. My previous attempt at chicken was a failure, I ended up with chicken jerky instead. It was tougher than my razor strops. Yesterday's cook was a success. It took about an hour longer than expected to complete cook. Dinner was late, but well worth waiting for. We have leftover chicken for several more meals.

I tried something new yesterday. I marinated the chicken for 5 hours in a DIY marinade. Then I made a batch of Alabama White BBQ sauce (mayonnaise based) and applied it to the chicken at the start of the cook, again when it reached 150 F, and finally when served on the table. The mayo helps with browning and with retention of juices. White BBQ sauce is quite different than the tomato based sauces that are so common or even the Eastern Carolina vinegar sauces used on pulled pork. For chicken, the white sauce is a perfect accompaniment. If you have never tried it, whip up a batch. There are plenty of recipes online, but you can always add your own touches.

Nothing fancy…