What are you having for dinner?

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ckelly78z

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My wife fixed a 6# pork butt that had been marinated in beer/spices over night. I put it on the grill at 250* for 4 hours until it hit 160*. Absolutely tender throughout, and a nice charred crust on the outside. We fixed cast iron scalloped potatoes over the open campfire with lots of real butter, and onions (not margarine). My daughter fixed a wonderful dutch oven apple crisp that was to die for, and I made a gallon of homade ice cream.

This was our 4th of July celebration day dinner.
 

XERTYX

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That's awesome! I normally only use real butter but the margarine I got for free. My brother was out of ice and was going to throw it away. Waste not want not.

My plans for today included Jalapeno cornbread as the cornbread thread got me to craving some but I noticed the other day my fridge was keeping butter softened so not ideal temp. I hadnt set the dial lower for the summer heat and did that right away.

I was cautious that the eggs might have been off but they sank in a cup of water so they should be good. Then I cracked one. The membrane didnt break and then I smelled once it did and smelled..... different. So no cornbread. Oh well. Gave me a reason to clean out the fridge. Good thing I have more leftover beef. Which is just fine as the thermostat has been lowered since before it was refrigerated.

@HDR I was actually happier with the beef after I bagged it up. The broth that cooked out I poured into the ziplock with it and shredded it. The broth rehydrated it and it was delish. You should try it this way once. And I promise I'll think about trying it your way. Haha.
 

gwave

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Dingfelder said:
My first one was cabbage, since their texture and water content are so similar.  Second one was cauliflower, a couple weeks later.  Haven't mastered the crust yet; still a little limp toward the middle.  Great with a fork and knife, though.  Next time I might put the already-squeezed veggie in a colander and set a weight on top of it for a while.  I think salting would work to help get some water out too, but then I would have to be very careful not to get a salt overload with toppings.

Interesting! I have made cauliflower crust and I have never heard of using cabbage, but I will have to give it a try. The cauliflower was really good, and I blame the abundance of cheese.
 

Dingfelder

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ckelly78z said:
My wife fixed a 6# pork butt that had been marinated in beer/spices over night. I put it on the grill at 250* for 4 hours until it hit 160*. Absolutely tender throughout, and a nice charred crust on the outside. We fixed cast iron scalloped potatoes over the open campfire with lots of real butter, and onions (not margarine). My daughter fixed a wonderful dutch oven apple crisp that was to die for, and I made a gallon of homade ice cream.

This was our 4th of July celebration day dinner.

Not looking first to see how many people beat me to it, but that sounds like a meal worth celebrating!

Love home-made ice cream, btw.  It takes very little effort to make stuff far better than the usual supermarket stuff.  You pretty much can't help it.
 

Dingfelder

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gwave said:
Interesting! I have made cauliflower crust and I have never heard of using cabbage, but I will have to give it a try. The cauliflower was really good, and I blame the abundance of cheese.

Heheh, yeah, cheese heals all wounds! :D
 

XERTYX

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Dingfelder said:
Heheh, yeah, cheese heals all wounds! :D

Words to live by right there. 

And it made me think what do I want with cheese today?

Maybe for dinner a rare steak topped with blue cheese crumbles. Or a pizza on the grill.
 

ckelly78z

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Dingfelder said:
Not looking first to see how many people beat me to it, but that sounds like a meal worth celebrating!

Love home-made ice cream, btw.  It takes very little effort to make stuff far better than the usual supermarket stuff.  You pretty much can't help it.
We used to all go camping at a local State Park Campground on Memorial Day weekend, 4th of July week, and Labor day weekends, but it has gotten increasingly difficult to get reservations for 3-4 travel trailers in the same loop, so a few years ago, we started doing big campouts in our own back yard. We have a 10 acre farm, my friends, and my daughter both have 1 acre plots. We drink some beer, lounge in the pool, and ALWAYS go overboard on eating well. Here are some of the meals we had last week;

-Homemade fajitas over the open fire in cast iron pan.
-Grilled corn on the cob (still in husks).
-Scrambled eggs, and thick cut maple bacon.
-Grilled Pork Butt, scalloped potatoes.
-Dutch oven apple crisp with homemade ice cream
-Pie iron pizzas, and blueberry pies.
-Gram cracker/chocolate/marshmallow smores.
-Homemade cinnamon rolls.
-Blueberry french toast with sausage links
 

RoamerRV428

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ckelly that pork sounds so darn good it is crazy! I am a huge pork boston butt fan.

made me jealous, I bet that meat was wonderful!!!



for me it is NY strip steaks on the grill tonight, I might Cajun just one end of it for another taste.
yea, I can take a steak, do salt/pepper one end chunk of it and then throw other spice like Cajun on the other end...I get a lot of taste in one meal and it makes me happy doing just that!
might do some garlic butter mushrooms over the top if I am in a 'go a bit' off my zero carb eating today :)
 

XERTYX

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Another experiment for tonight. I bought a Tyson beef pot roast kit with the meat and veg all in one package on markdown to $5.94 Also a 2 pack of steaks markdown to $3 and change. 

I had one large onion and I found I still had a package of Pakistani style nihari masala seasoning mix.

The meat I smoked for a short time before cutting into smaller pieces to go into the stew with the already prepared veggies that had been simmering. 

I didnt have any ginger or fresh garlic on hand so I followed my own path. This is what I ended up with. Spicy and tasty. Most of it will be saved for breakfast though as Nihari is a breakfast food since traditionally it is slow cooked for 12 hours or more.

20190712_172915.jpg
 

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Dingfelder

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XERTYX said:
Another experiment for tonight ... since traditionally it is slow cooked for 12 hours or more.

I have no idea what you're talking about, but the results sound delicious.
 

XERTYX

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They're actually red skin potatoes. I had trouble getting a good pic with the smoke and steam. Lens kept fogging up. Also I had to lower the resolution as I'm over my high speed data.

It was tasty. Even more so today after the gravy soaked all into it. The only think is I had never used this brand of Nihari masala. I believe its Indian style adaptation of Pakistani style.

The green cardamom and cinnamon stick that was in the mix really set it off. But if I do this again next time I'll buy more potatoes. I liked the meat but it was bursting with curry flavor. So a potato really balanced that. Now the taters are all gone and I dont have any rice. Haha. First world problems eh? :p
 

RoamerRV428

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taters LOL
they so look like whole mush caps to me :)
I am a mushroom lover, I hate taters, but love mushroom so....my thoughts went there HAHA COOL and happy you enjoyed it.

yea I agree a lot of things taste better the next day and sit and soak to make a lot of flavor
 

XERTYX

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Going food shopping today so who knows what I'll wind up finding on markdown. But the plan for tomorrow is something I've never done.

I had a little bug in my brain thinking wouldnt a cast iron skillet work well as a deep dish pizza pan? Looked on YouTube. Turns out rule 34 also applies to food porn.

So I'm planning on making pizza dough from scratch reducing down some off the shelf spaghetti sauce with some onions and garlic thrown in for flavor and making a Chicago style deep dish pizza.

Never had one before. And it intrigues me as it is upside down. Cheese then toppings then sauce. So strange to my mind but I wanna try it.
 

Dingfelder

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Done well it really works! Just more bread than you're used to ... a slice is more of a meal. Still a delicious experience. Bring your fork and knife.
 

XERTYX

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Well preliminary results were inconclusive. Further research is needed. Further tasty science is required. 

It was nothing to shout about but I did learn I can make my own pizza dough. Next time I'll add in the 11 herbs and spices to the flour before I let it rise. Also I'll substitute the olive oil with melted butter methinks.

If anyone wants the recipe I used for the dough I'll gladly share it. I made a few modifications and it turned out more loose after rising than I expected but that made for a fluffy crust which I liked.

Tomorrow is taco salad day so maybe I'll slap together another deep dish in a few days. But I did learn why youd put the cheese in first. If the crust is doughy youd never know it. Cuz the cheese is gooey and they're the same texture. From now on my sauce stays on the bottom cheese on top.

20190719_151541.jpg
 

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Dingfelder

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I think it's because it being so thick means you have to cook it so long that the cheese would burn. Also, you can par-bake the crust to get some of the gooeyness out.

Tonight I made a sauce out of some ricotta and evaporated milk, plus a good dose of thyme, and poured it over a reheated burger. Took a long time at low heat but it was really good! Salad on the side.
 

XERTYX

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Tonight was boring canned soup. (Kroger had a closeout on Campbell's style chunky sirloin burger style soup for $0.91)

Yesterday was 7 deli buffalo wings on markdown for $2.39

I simply made a buffalo sauce in the cast iron skillet with butter, chipotle Tabasco sauce, and a pinch of sugar. Reheated them in the sauce and had a helluva meal. +1 ranch dressing as a dipping sauce.
 

Scout

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I grilled some pork chops the other night and used the leftovers to make pinto beans onions and pork in my pressure cooker. It really cuts the time down to cook dry beans.
 
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