Foodies BS Thread.

Looks better than my honey nut cheerios I had so I could eat leftover gravy and biscuit and quail for lunch... Sacrifices were made and I'm trying to delay gratification or somethin

 

Took the day off to get some chores done around the house.



Done.......done.....and.......done.........time to chill & grill.



Usual suspects went into and on the burgers.








This stuff leftover from breakfuss went all up in 'em.
































Neighborhood burger assailant !!!!!!!!


























Breakfast bacon with Pitfaced BBQ Hot on it leftover.............

 

Lap Cheong and rice anyone?

 

Wow!

 

Here is my dinner tonight.

Shrimp in lobster sauce.

My stepdad taught me this dish before he passed.

 

What is this lobster sauce, what’s in it?

 

It’s basically a sauce with pork in it. Drizzle egg. Etc. It’s usually poured over lobster.

Every Cantonese restaurant in the world has aversion.

 

Chicken breast, grilled broccoli, wild rice, and grilled olive oil & sea salt baguettes!

 

Yep. Sign me up for all three please.

 

Nice. How you keep the breasts from drying out?

 

Wife and I enjoyed some omelettes this morning.


Vidalia, bell pepper, avocado, cheeses, bacon and salsa.

 

Thick breasts! I only butterfly or use a thin cut for marinades and particular dishes. I do a direct sear first to get a nice seared crust, then indirect to finish it.

 

That looks like a stellar meal.

 

Thanks, it was good, first time I've tried the broccoli that way. My wife said it was delicious, and asked what seasonings I used for it? It was just salt and a little butter, the rest of the flavor came from the char on the grill.

 

I'm sure everyone has their own methods.

Whats worked for me over the years is to cook my chicken directly over the coals with the temps ranging between 350-375 degrees.

I like my skin crispy and the meat to be moist and juicy.

My favorite cut to eat is split chicken breasts (with skin on).

The game changer on my chicken and steaks was to adopt the use of an instant read thermometer...in my case, a Thermopen. In the past I was terrified of serving undercooked bird.....and most often my chicken would turn out dry. Not after buying that Thermopen. Overnight my grilling improved by a huge margin. It was well worth every cent. If I lost it....I'd buy another one right away. Aside from a grill, charcoal and fire....it's the most important grilling tool I own.

 

I grill asparagus the same way.

We love it.

 

Instant read thermometer I used to over cook chikken too. Not anymore.

 

Bigtime game changer.

Takes every bit of guess work outa the equation.

 

Cooked in butter hot sauce, garlic and teriyaki.