I've never heard of that, but it sounds delicious!
What's for dinner?
- Thread starter jazz lady
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kwillia
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We have a great crop of onions this year and many they size of a softball. Hollow out the onion, use the onion parts scraped from the center plus spices to season the lean burger, stuff the onion, wrap it in bacon, dab it with BBQ sauce and smoke 'em mopping towards the end so the sauce grabs all the smoke after the bacon crisps. It is the best thing I've ever made on the smoker in 3 years!
If you want less onion, you can slice off the top and bottom then make a cut to center of onion from side, peel the layers (I like to double them) and stuff the centers of each forming a round 'bomb', wrap in bacon cook same way.
kwillia
n/a
Breakfast... it's what's for dinner.
Thank you!!
kwillia
n/a
Have you tried the pizza from Bradford's (old Hollywood Mckays) yet?
Sneakers
Just sneakin' around....
No don't get up that way too often anymore. I'll try one if I pass by there.
Smoked brisket and nothing. Good meat needs no side dish.
Sneakers
Just sneakin' around....
Thin pork cutlets dusted with Bell's poultry seasoning, onion and garlic powders, baked over a bed of bread stuffing, with mushrooms, onions and celery mixed in. Served with buttered green beans and spiced apple sauce. Strongbow hard cider to drink.
Papa John pizza. It was surprisingly delicious.
Today, because the girls are all away for the week - I tried cooking three things because - none of them like it.
Roasted Leg of Lamb
Grilled Butterflied Leg of Lamb
Gyro meat - made with ground lamb
Yeah - they don't like lamb. And it's not like my mom, who wouldn't eat veal because it's a baby and they force feed them in crates. Nope, they just don't like the taste. I think for a while, when I lived in a town in Massachusetts that I think is about one eighth Greek - I had lamb about every other day. Good lamb is like brisket - to make it GOOD, you have to do a LOT of work.
Well, the first two came out ok, although I need to NOT undestimate just how much fat is on a leg of lamb - the grilled lamb kept dripping so much fat into the grill, I was constantly putting out flare-ups, even after turning the flame down to minimum. Normally I am very much of the opinion you should ALWAYS leave the fat on meat, because it IS where the flavor comes from - but - eventually the porch smelled like burning fat and old burning grease - which smelled a lot like a burning tire. The roasted lamb came out great, but I did a lot more than I usually do - for one thing, scoring the leg to get more of the marinade in, and forcing small cloves of garlic into the meat all over. Lots of rosemary, lemon zest. I'm happy with the result.
The gyro meat - I put a LOT into it. Thawed, spice, processed in a food processor, cooled for a day, cooked as loaves, cooled again, sliced and then quick fried again. In the end - it didn't have anywhere near the flavor as the stuff you get in a gyro. I will just buy it next time.
Next time, salmon.
Roasted Leg of Lamb
Grilled Butterflied Leg of Lamb
Gyro meat - made with ground lamb
Yeah - they don't like lamb. And it's not like my mom, who wouldn't eat veal because it's a baby and they force feed them in crates. Nope, they just don't like the taste. I think for a while, when I lived in a town in Massachusetts that I think is about one eighth Greek - I had lamb about every other day. Good lamb is like brisket - to make it GOOD, you have to do a LOT of work.
Well, the first two came out ok, although I need to NOT undestimate just how much fat is on a leg of lamb - the grilled lamb kept dripping so much fat into the grill, I was constantly putting out flare-ups, even after turning the flame down to minimum. Normally I am very much of the opinion you should ALWAYS leave the fat on meat, because it IS where the flavor comes from - but - eventually the porch smelled like burning fat and old burning grease - which smelled a lot like a burning tire. The roasted lamb came out great, but I did a lot more than I usually do - for one thing, scoring the leg to get more of the marinade in, and forcing small cloves of garlic into the meat all over. Lots of rosemary, lemon zest. I'm happy with the result.
The gyro meat - I put a LOT into it. Thawed, spice, processed in a food processor, cooled for a day, cooked as loaves, cooled again, sliced and then quick fried again. In the end - it didn't have anywhere near the flavor as the stuff you get in a gyro. I will just buy it next time.
Next time, salmon.
Which reminds me, boy, these are GOOD. I only left them on the counter 1 day, then in the fridge.
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mmm...rack of lamb. Best meal I've ever had.