Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Ok, got some pot roast fixins for tomorrow. Here is what we mean by 1 pack of bacon. :)

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Dang it, who turned that upside down?
 
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Mmmm Mmmm, good pot roast and great gravy! I used port instead of wine, probably close to a cup. I also had to use a pale ale instead of Guinness because I forgot it! I cooked it a little too long to be able to slice it. So, we have semi-pulled pot roast. I use a 2-1/2lb top round and a 2-1/2lb beef shoulder. The shoulder was well marbled and is awesome. That's my new fave. Top round, meh, it was all they had except chuck steaks.

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I cooked the gravy down more and then added some cream, mmmm mmmm good! Tastes like meat candy!
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I also made a bacon cheeseburger casserole just in case Matt's recipe was bad! :)
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

That's a lot of food...you feeding the local army battalion too?

I love port as well! I don't usually have any on hand and, like your "pale ale" substitution, I usually forget to buy some. But I would use it in a heartbeat if I had it. Cream is a perfectly nice flourish to the gravy as well. I usually prefer creamy gravies with meats like chicken and turkey. In the case of fowl dishes, I like to substitute vermouth for wine.

Definitely give it another try when you get the chance with Guinness, I think you'll like the richness it adds.

I'm just happy you didn't douse the whole recipe in shredded cheese and bacon bit ... :chef:


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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

LOL!! There's still time to throw some bacon and cheese on it! I am interested in trying it again with Guinness.

Yes, many lbs of meat! I'm feeding two teenagers, one is a 17 year old competetive swimmer who eats a LOT. And I like to cook once and eat for days, I usually cook a couple of times per week and we just nuke whatever we want whenever we're around. Everyone is always coming and going.
 
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Smart plan; I hate cooking everyday too. I've got four kids (3 boys and a girl) and my oldest son is only 11 and just beginning to hit that puberty age when your appetite goes through the roof. I figure when the 3 boys are all in the teenage years, we'll be applying for a second mortgage just to buy enough groceries...




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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Right back at you (it should be called "The Full Danny") -

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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

pooldv said:
Nice job moving that broccoli over from the other plate. :laughblue:
Click to expand...

It's on the end of its 3-week rotation. I might have to cook up some green beans for a change of pace...



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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Ok, 2nd beef stew in the Dutch oven.....

In addition to prior ingredients added parsnip, 1 jalapeño, mushrooms and just one finally chopped celery stick. Will serve over egg noodles probably tomorrow for dinner.....
Pic of ingredients for this modified Beef Stew.


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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Your missing the critical ingredient - Guinness !! What happened, you couldn't help yourself and you drank it :cheers: I totally understand the impulse.

If you have time, swap out the cheapo cooking wine for a nice port, you'll like that.


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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Next time port it is! Had a bowl tonight, very good, tomorrow night I'll have a serving or the egg noodles!

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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Mmmm, look at that good-ness! Nice!

+1 to port in your pot roast, stew, beef short ribs. Add a really nice richness.
 
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Yes, I had to give it one last shot as I love beef stew. Meatloaf, pot roast, and even short ribs are due for a second round. Seeing all of your post, I can't keep up!!


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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

JoyfulNoise said:
Your missing the critical ingredient - Guinness !! What happened, you couldn't help yourself and you drank it :cheers: I totally understand the impulse.
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Click to expand...

This will probably answer your question your question... LOL

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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Chicken and Cheese Enchiladas

So I decided to exercise my Mexican heritage (but wait, you're 100% Italian....oh well, details, details.....) and use some rotisserie chicken to make enchiladas. I asked my grandmother, "Nonna, what's the secret to the perfect enchilada?" She answered, "You idiot! I'm Italian, how the heck should I know!" So I sought a wise and old Mexican priest and I said, "Padre, ¿cómo hago la más excelente enchilada?" And he replied, "¡Idiota! ¡Corro la iglesia, no la cocina!" Not willing to give up, I asked the only "person" I knew would have the answer....Siri! Well, ever since I brought Alexa home form the store, Siri no longer talks to me...

I figured there was only one way to answer all culinary questions - What Would Danny Do? (WWDD)

CHEESE!!!

So here are the ingredients (there's actually two bags of shredded cheese, I used about a bag and half and made two and half trays) -

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Cooking the chicken with some garlic and jalapeño stuffed green olives -

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Here's the assembly -

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A side of Rice and Beans -

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And, the plate -

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Notice something guys.....hmmmmmm......

NO GREENS!!!!
 
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Nice enchiladas!

Here's a new recipe

1 bag of Brussels sprouts, quartered
1 1.5lb pack of applewood smoked bacon
5 small gala apples

This time I added a lb of sliced up green pepper and cheese sausage because it needed to be eaten

Cook the bacon bits
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Dice the apples and put on the bottom of a foil lined cookie sheet
Add the cooked bacon bits
Quarter (or more) the Brussels sprouts, be sure to get all the leaves in there, crisped leaves are good!
Add some seasoning, onion powder, garlic powder, thyme, Tony Chachare, rosemary, lots of butter

You want the Brussels sprouts on top so they roast up

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A little parmesan cheese is good too.

Broil on low for 20-30 min stirring around every 10 minutes or so.

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