What Kind Of Meals Are You Guys Making Now?

[WelshBloke]

I through threw a pizza as a quick dinner. Turned out pretty good.

View attachment 25088

I could murder some breakfast pizza right now! 🤤

 

[shortylickens]

threw

 

[Iron Woode]

threw

I was tired.

 

[ElFenix]

Now that it's hot as fuck and I can get decent tomatoes it's salmorejo time

 

[mopardude87]

Having some salt water taffy for breakfast, i don't give a damn cause i haven't had some since i went to the Walmart Museum in Arkansas 2 years ago. Got a big bag of it too.

I am with this candy the same way i am with toosie rolls and string cheese, i could eat enough till i puke. Its certainly a meal to me if i go from hungry to nearly puking lol.

 

[mopardude87]

Added some honey into this jar of peanut butter, oh what a treat. Just going at it with a spoon, don't even give a damn its that good. I highly recommend it.

 

[snoopy7548]

There are some feral cats living in the woods near my house, so I've been catching them and grilling them. Pretty good stuff.

 

[Hayabusa Rider]

The one I am looking at has a special cutting wheel for chunkier meat for sausage making.

I have a dedicated grinder which is much better than the KA attachment. Have a look around and see if any are in your budget.

If you've not made sausage before my suggestions are to NOT skimp on fat or they will suck. 50/50 lean fat ratio is the bare minimum and often a higher content is required. "Lower fat" = "the worst thing ever".

Have everything cold, really cold, before production. This includes all parts of the grinder that come in contact with meat. I can't emphasize that too much.

Before stuffing fry off a piece and taste for seasoning. It's easy to correct by running the meat through the same size plate after mixing, impossible after unless you slit the casing and start over.

Make the mince and refrigerate overnight to let flavors meld then test again. Have the equipment cold then stuff.

Never make a batch and immediately stuff casings. You might get lucky and be spot on but all that investment in time and money? Respect the product and don't rush.

I'm going to make some Oaxacan Chorizo (Rick Bayless has a very good recipe) soon. 40/60 lean fat and use the technique I outlined. I do add a small portion of potassium nitrate salt as I air dry them for a couple days hung up in the basement and then some in the fridge and the rest frozen.

 

[Iron Woode]

I have a dedicated grinder which is much better than the KA attachment. Have a look around and see if any are in your budget.

If you've not made sausage before my suggestions are to NOT skimp on fat or they will suck. 50/50 lean fat ratio is the bare minimum and often a higher content is required. "Lower fat" = "the worst thing ever".

Have everything cold, really cold, before production. This includes all parts of the grinder that come in contact with meat. I can't emphasize that too much.

Before stuffing fry off a piece and taste for seasoning. It's easy to correct by running the meat through the same size plate after mixing, impossible after unless you slit the casing and start over.

Make the mince and refrigerate overnight to let flavors meld then test again. Have the equipment cold then stuff.

Never make a batch and immediately stuff casings. You might get lucky and be spot on but all that investment in time and money? Respect the product and don't rush.

I'm going to make some Oaxacan Chorizo (Rick Bayless has a very good recipe) soon. 40/60 lean fat and use the technique I outlined. I do add a small portion of potassium nitrate salt as I air dry them for a couple days hung up in the basement and then some in the fridge and the rest frozen.

The KitchenAid one I bought works great. Not too loud and did 3 lbs of meat in less than 5 mins.

I do have an old hand grinder but that one is a pain to set up and is missing the one plate I need.

I haven't made sausage yet. Just burgers.

 

[nutxo]

Got home tired AF and decided I would just do a frozen lasagna with garlic sourdough and salad. Theh I realized I probably dont want to run the oven.

You think I could cook a stouffers lasagna on a traeger?

 

[snoopy7548]

Got home tired AF and decided I would just do a frozen lasagna with garlic sourdough and salad. Theh I realized I probably dont want to run the oven.

You think I could cook a stouffers lasagna on a traeger?

Only one way to find out!

 

[sdifox]

Got home tired AF and decided I would just do a frozen lasagna with garlic sourdough and salad. Theh I realized I probably dont want to run the oven.

You think I could cook a stouffers lasagna on a traeger?

Give it ten hours.

 

[ponyo]

Got home tired AF and decided I would just do a frozen lasagna with garlic sourdough and salad. Theh I realized I probably dont want to run the oven.

You think I could cook a stouffers lasagna on a traeger?

pellet grill is just outdoor oven. it definitely would work but why? Just microwave it. I used to eat microwaved stouffers lasagna all the time as a kid.

 

[nutxo]

pellet grill is just outdoor oven. it definitely would work but why? Just microwave it. I used to eat microwaved stouffers lasagna all the time as a kid.

Might give that a try. If I fuck it up theres alaways doordash.

 

[nutxo]

Give it ten hours.

LOL. Why would it take 10 hours?

 

[sdifox]

LOL. Why would it take 10 hours?

It's a joke, like when you are smoking some meat.

 

[Cerpin Taxt]

Brined, rubbed, smoked over hickory and glazed with the Sweet Heat from For The Real Ones.

 

[sdifox]

Baking chicken leg quarter with salt white pepper and ginger powder

 

[Iron Woode]

I used my grinder attachment to grind up some eye of round roast. I bought three 7lb roasts and cut up half of one and then ground it up.

made amazing burgers. so beefy and moist. the fat content was perfect.

 

[sdifox]

Pan fried striploin with salt and pepper. Mashed potatoes on the side.

 

[kage69]

I'm into grilling with cherry or apple, mesquite sometimes if I see it. Was given a Breeo Double Flame for Father's Day. Never heard of it but I like it, went and ordered the grill attachment. I get the impression I'm going to go through a lot of bird, chops and steak with this thing. They make a cooking specific model I see, with a wider edge and slightly angled inwards. Not sure how I feel about that one. I've given mine a handful of burn ins, kinda surprised at how well the smokeless claim holds up. Very nice fire!

Anyone else have one of these? They're made like tanks.

 

[Iron Woode]

broiled 3 strip-loin steaks on top of peppers, onions, zucchini and mushrooms. Seasoned steak with course salt and pepper. Broiled 10 min on one side and 6 min on the other. Steak was a perfect medium and tasty. The veggies were great, too.

 

[thestrangebrew1]

Made some carnitas last night. Brought it for lunch today. Going to add bbq sauce in it tonight and basically have pulled pork with hawaiian rolls for dinner.

 

[bbhaag]

Grabbed some Trout today from Costco and grilled it for dinner. Made some pan fried seasoned squash and couscous for the sides. Most of this came from the garden especially the herbs used.

Stuffed with fresh herbs and a little bit o lemon and onion.

On the grill. Smelled soooo good.

Ready to eat!

All done! Man this tasted so good.

 

[brianmanahan]

i basically just eat peanut butter and jelly on huge whole wheat wraps

every day

and lots of ramen