What are you cooking for dinner this weekend?

[dgaddis]

Cooked some cedar plank salmon last night. I've done these before, and it's really hit or miss. First time I did it the fish tasted like 100% cedar...we didn't even eat it. Since then I've learned to soak the plank for an hour, toss it on the grill to 'toast' one side, then flip it and put the fish on the toasted side.

Last night's glaze was dijon mustard, some honey, olive oil, rosemary, and a little salt and pepper. It was good. The thicker part of the fillet tasted great, mild cedar flavor but not too much. The thinner section had a little too much cedar flavor.

No finished pic.

[rwsaunders]

All the local produce is so fresh and tasty right now...corn, veggies and even the local pork. Marinated and grilled chops served with a light mushroom/asparagus sauce. I threw some hickory chunks on the grille for good measure.

[Too Tall]

A few years ago I found a huge abandoned fig tree. It grows against a brick wall facing south which in Washington, DC is about the only way you'll harvest figs given our climate.

We have guests coming for dinner and the harvest was particularly good today so I'm making a fresh custard and fig tart.

This is a basic tart crust, dessert custard 101 and the figs were sprinkled with very finely minced fresh rosemary and the entire thing dusted with sugar.

Some "before" pics.


BF1.jpgcutfig1.jpguncooked.jpg

And after (looks kinda yummy but not very pretty)

done1.jpg

[DaveS]

Dinner tonight was pork with a maple bourbon glaze, asparagus, and peppers all grilled on the green egg (man I love that thing). For some reason this year we've been in the habit of grilling pork and veggies every Sunday.

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[JoB]

Friends are coming for dinner. I'm making both chicken and prime sirloin tip kebobs so I had to make some Jalapeno Pickles to go with.

So we're going to need a recipe for those pickles!

[robin3mj]

A few years ago I found a huge abandoned fig tree. It grows against a brick wall facing south which in Washington, DC is about the only way you'll harvest figs given our climate.

We have guests coming for dinner and the harvest was particularly good today so I'm making a fresh custard and fig tart.

This is a basic tart crust, dessert custard 101 and the figs were sprinkled with very finely minced fresh rosemary and the entire thing dusted with sugar.

Some "before" pics.


BF1.jpgcutfig1.jpguncooked.jpg

And after (looks kinda yummy but not very pretty)

done1.jpg

I'm not the biggest fig fan, but they fall like rain from a tree a my inlaws in France. Nice looking tart.

As for me, we pay silly money for lamb chops around here. Great on the grill on a weeknight. But a far better use of my cash are lamb shanks, assuming you have the time to cook them properly. Four plus hours on the stovetop yesterday, with onions, red peppers and a store bought pouch of Moroccan sauce. Tasty.

[Too Tall]

I'd eat those lambshanks brother. Move to Wyoming. They have some choice words for sheep and thems what eat it. I used to buy great lamb for throw away prices. *Prairie maggots was one of the kinder references.

We are tending our neighbors chickens. Olive oil eggs on toast with homegrown tomatoes and rosemary, jalapenos and some applewood smoked bacon...for dinner :)

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[dgaddis]

I cooked a rack of lamb on my Egg last year and it's still my favorite thing I've ever cooked. Split the rack in half, smoked 'em low and slow for about 45mins with cherry wood to a medium rare (120*F internal temp), removed from the grill, and let the Egg run wide-open to get blazing hot, and then gave it a quick sear on all sides. It was amazeballs. Unfortunately my wife found it to be a bit 'gamey' for her taste, so we haven't cooked it again since then.

[Coppercook62]

HI!

[Coppercook62]

[Coppercook62]

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[guido]

Burgers and dogs for 20 at out annual potluck block party. Too busy cooking then eating for pics...

[mnoble485]

Copper, I've missed your photos.

Mike

[Coppercook62]

Well thank you I miss being here too

[robin3mj]

Did a small pork butt on the Egg, accompanied by some nice okra from the farmers market. Flash fried/ charred with scallions, safflower oil, and red pepper flakes.

[LarryA]

Paella on the BBQ!

Attachment 103423

[Coppercook62]

[Coppercook62]

Dehydrated black chantral crusted filet, twice baked potatoes, asparagus, buttermilk shalot rings, beef hair and asparagus and red pepper puree ��

[guido]

Copper that is stunning!

[dgaddis]

WINGS. I didn't follow the recipe exactly...I mixed all the ingredients (including some of the sauce) and brushed the wings with them. Cooked for ~20mins, flipped them, brushed the other side, and let them cook for another 15mins or so. Served with some of the BBQ sauce on the side. The BBQ sauce we used was a Fresh Market brand 'tangy mustard BBQ sauce' - it's REALLY good! And I'm not really a fan of mustard BBQ sauce. It's not vinegary.

The DIY Vortex is great for HIGH but indirect heat cooking. Lid thermometer was reading about 550*F.

Recipe was from Southern Living I think.