What's for dinner?

[XERTYX]

What I intend to use is a chargriller fire side box. You can get them at Wally world, home depot, etc.

I have the same model except that it has the feet and a side table on my family property. Its sold as a tailgate bbq or to add a fire box to a larger smoker to make it an offset smoker.

https://www.homedepot.com/p/Char-Gr...ill-or-Side-Fire-Box-in-Black-92424/314142035

What I did to my other one was to put 2 bricks in the fire box to isolate the fire on the left side and removed the grate on that side so i can feed it more wood while I'm smoking meat.

That way it's more indirect heat although it's still hot smoking rather than cold smoke. But what can you do? It's small, it's not a million bucks, it makes small amounts of food. Also I can put the left grate back in and stoke the fire to boil water while the meat is smoking, I just have to leave the lid up so It doesn't get too hot inside the chamber.

 

[crofter]

Cool. Has an ash drawer just like a wood cook stove, a distant cousin of the majestic.

Here the rules limit me to a gas grille, and I have one the prev owner left, looked ok and was even covered. I went out to use it the first time, lifted the lid, and all the guts were in a pile inside. That project is on the far back burner.  I have thought of just buying a tabletop grille and using it on the old stand.
-crofter

 

[XERTYX]

Oh I'm a little slow today. The fire goes on the right side. Nearest the air inlet. The smoke outlet is on the cold side.

I'd be happy to share how to build the perfect smoking fire in it. I've made some killer stuff in mine.
I smoked half a brisket in it, numerous chickens, Boston butt, beef roast, turkey breast, stuffed jalapeños, you name it.

 

[XERTYX]

Oh bro. My grill I just open the air inlet and stick in a hibachi burner thru it. I have to unscrew the burner and install it. The air inlet then cant close but you can clamp shut the outlet.

Of course I would never recommend anyone to try it as propane is a combustible fuel and you'll probably blow yourself up etc etc etc.

 

[JDub]

Looks amazing JDub...

Im making fish tacos, with flour tortillas...with kale and a sauce i made with mayo, chili-garlic sauce, curry powder, smoked paprika, garlic powder & soy sauce....and ill have strawberry short cake with whipped cream for desert..

Thanks!

Your sauce sounds almost like a Romesco sauce which originated in Spain but without the ground nuts - there are lots of versions. It's often dolloped on top of seafood stews like bouillabaisse to add richness and flavor. You're kinda doing the same thing there. Sounds Good!

https://cooking.nytimes.com/recipes/1016089-romesco-sauce

Cheers!

 

[JDub]

That sandwich looks amazing!

We're having an easy dinner, cheeses and meats and crackers and french bread with spinach dip spread on it.

Thanks!

I love alfresco meals w just a bunch of cut up meats, cheeses and veggies with the trimmings. Really great during the summer you know? We used to have some awesome ones my Mom would prepare on Sunday afternoons with the works. Italian style funny enough by a Japanese lady...

 

[JDub]

I made some kickass chicken tenders last night and just had the rest with a huge salad for lunch.

Generic blah store brand frozen fully cooked chicken tenders baked for 20 minutes @ 400°.

On a cookie I poured a lil vegetable oil and spread out the tenders. I sprayed them with cooking spray then topped them with a little pink Himalayan salt, black pepper, onion powder, garlic powder, and oregano. 

Flipped half way thru and topped that side with more onion powder, and garlic powder. When they were done I drizzled them with sesame oil and let them cool while I made my special buffalo sauce.

¼ stick of REAL BUTTER a fair amount of brown sugar and cooked until it starts to turn to butterscotch then add your favorite hot sauce. Or 4. Sriracha (the rooster one), generic lousiana style hot sauce, the last of my Tabasco chipotle flavor, and a generous amount of tiger sauce.

The generic stuff you add last. To give it a little vinegar kick and to cut the sauce to not have to use all your expensive stuff. The sauce should be buttery but also homogeneous. If you make your own buffalo sauce you'll know when it's just right.

Toss the chicken tenders in the sauce and then return to the cookie sheet. Pour any remaining sauce over them. Bake an additional 5 minutes per side.

Best thing ever.

That sounds really good X - almost like the sauce on NOLA style BBQ shrimp in the skillet - killer flavor and MESSY! The recipe was supposed to have originated here. I can't wait till things get a little more "normal" and I can spend a few days in our version of "The City"...

https://pascalsmanale.com/

Cheers!

 

[JDub]

A friend gave me a meat box, so I have been frying steaks for dinner. 

On aging meat, I leave the meat in the fridge for a week before using it, seems to be a little more tender. 

Also, what is your barbeque on the road?
-crofter

For myself, I like to smoke Q when I can - ribs, butt, and brisket - however, when i'm camped out it can get kinda difficult to do so I usually go w straight grilling - steaks, chicken, ribs, pork, seafood if I'm down by the coast. I also like to marinade the meats and veggies from the night before to add some good flavor. Here's a favorite camp recipe of mine that's really good and simple. I always skewer this to make it easy to grill. The recipe is from a famous steak house in Mass that closed a few years back but in its day was a monster...

https://stevesacooking.com/2013/11/14/hilltop-steak-house-marinated-beef-tips/

Just use regular pancake syrup (non butter flavored) in lieu of the maple if you have non and cut the veggies to fit skewers. I marinate all of it overnight.

Cheers!

 

[JDub]

Evening all,

today was a typical Southern Spring day - bright and sunny in the morning and come noon the black clouds rolled in and the thunder started grumbling. Rain and wind, then by 2 pm it was sunny again. Now it's going back to cloudy and rainy... I did manage to get more done outside though and then spent some time housekeeping (I really won't miss all the home maintenance requirements).

I'm still trying to use up everything in the fridge and i'm getting close. Today, the main thing to use was a fresh tomato sauce from the pizza, some more veggies, some smoked sausage, and the last of a big bag of large frozen wild caught Gulf shrimp.  So, without getting into a big writeup tonight; here's what I came up with: Cajun smoked sausage and tasso ham sauce piquant on pasta - the sauce used everything I had veggie wise and the roasted red pepper. Good and spicy.

Gulf shrimp broiled in olive oil, garlic, butter, herbs, and parmesan. Whole wheat rolls to sop up all the fantastic sauce and a simple romaine salad dressed with oil and vinegar, S&P... Couldn't complain a bit... Dessert is a pack of Little Debbie Swiss Rolls (a rare treat for me).

I hope you all are enjoying your supper wherever you are and that it's a good one for you and yours.

Cheers!

 

[JDub]

Note: That's my home made hot sauce in the pic above. Notice I'm almost out. I'm glad the pepper growing season is back because I NEED my hot sauce!!!

 

[Random Painted Highway]

Note: That's my home made hot sauce in the pic above. Notice I'm almost out. I'm glad the pepper growing season is back because I NEED my hot sauce!!!

Hey, what gives...no wine?!  Love reading your dinners and enjoy the pics too!

 

[JDub]

Hey, what gives...no wine?!  Love reading your dinners and enjoy the pics too!

Oh yeah! Forgot to position the glass in the photo. This was a meal that just screamed for a big glass of vin crudo - I'm a "Zinfadel" myself.

Thanks for the kind words.

Cheers!

 

[XERTYX]

I wish I liked shrimp. Or any fish really. People always seem to enjoy them so much in a way I'll never know. When my iron is low I do crave canned smoked oysters in oil. I eat the whole tin just on a cracker with salt (pink Himalayan of course), black pepper, garlic powder, and sriracha.

 

[Cammalu]

I hope ALL you great cooks come to YARC Camp next year!

 

[Gypsy108]

I hope ALL you great cooks come to YARC Camp next year!

Ha !   It's easy cooking in a S&B  familiar kitchen.  I will be lost in space for a while as to how to whip up what i know how to cook camping !!!   Having a propane stove is one thing....but how about an oven ????   I will be in an SUV too....

I do plan on getting a Jackery 1000 and solar ....

 

[Cammalu]

I have an oven!!!! No excuses

 

[Gypsy108]

:heart:    OH GOODIE !    THX   :heart:

 

[Cammalu]

And somewhere I have a solar oven I haven’t even tried. I can set that out so we can all use it. The solar cooking guy (JiminDenver) camps just down the road and has a bunch of solar ovens to look and learn from. He can tell you all about them.

Only thing I know is that you have to use black cook wear in the one I have

 

[Cammalu]

Gypsy before you buy that jackery you may want to watch Bob Well’s YouTube video about them. Basically though it’s a very expensive option and if one component breaks you have to replace the whole thing. Regular solar can be so much cheaper and Santan sells kits. They even have a big 250 watt panel for $50.

 

[Gypsy108]

A black cook wear 

Cast iron ?