Thread: just wanted to share tonight's dinner with you guys..

Haven't posted on this thread for a while, mixed veg and simple pork tenderloin smoked on a weber grill with lots of mesquite!

It's Bacon Day so for desert...
Grilled Bacon wrapped peaches...

Originally Posted by RMarsh

Haven't posted on this thread for a while, mixed veg and simple pork tenderloin smoked on a weber grill with lots of mesquite!

Many times simple and lower tech are the best way to go with food. Get yer primal on......+1 Looks great !

Originally Posted by MJC

It's Bacon Day so for desert...
Grilled Bacon wrapped peaches...

Oh man does that look wicked good !

Originally Posted by gugi

Dunno about bang for the buck though, at my store it's almost double what ribeye costs, but it has more flavor so I still get it. It may be a local thing though and in the rest of the country could be cheaper than the premium cuts.

You guys are an influence. Thankfully usually good ones! I agree with you for the bang for the buck.

Nothing as fancy as you guys. Home made pork and potato hash with fresh green beans and hot corn bread. Ice tea and then Sweet potato pie with whipped cream on top. not to good with the camera wish I could show the photo.

Originally Posted by rhensley

Nothing as fancy as you guys. Home made pork and potato hash with fresh green beans and hot corn bread. Ice tea and then Sweet potato pie with whipped cream on top. not to good with the camera wish I could show the photo.

Post a picture. I haven't been banned yet because of my poor skills with a camera!

Originally Posted by 32t

You guys are an influence. Thankfully usually good ones! I agree with you for the bang for the buck.

Adventurous eh . Alright, I'll keep going then - how about probably the cheapest beef in my store - heart, currently at $2.49/lb already sliced in about 0.5"-1" thickness. Since it's the most exercised muscle it's extremely lean so no taste from fat (normally there's a big old chunk of suet covering large part of it, but it's gone during processing). So it's critical to not overcook it if you don't want it to be tough as a sole.

Made essentially a stir fry, but cooked the heart in its original big chunks and cut it in smaller pieces later after resting for a bit. Using sesame oil in the pan, a bit of ginger and then soy sauce and a splash of sake makes it asian in my white culturally ignorant view But it tastes good and that was my goal.




Edit: one small step towards channeling a dothraki princess

Heart is good. I wish I could get my wife to agree. For some reason she has an aversion to it. I save the venison heart every year. It has been a long time since we have butchered enough chickens at the same time to make a meal.

I have not a single american friend who would eat it - one tried a bite once and that was as far as any of them would go. One of them liked veal liver though, but can't cook it at home because of his wife's objection. Some of the others would eat it (liver) processed in a 'pate' form when I had them try it on a baguette with a glass of champagne, but that was also the kind with truffles, so the taste is fairly different than 'just liver'.

Growing up I would watch my mother prepare my father's two favorite meals. One was heart and lung in kind of a soup stew. The other was calf's brains simmered in a light broth. I didn't partake in those meals. The one we shared was beef tongue. Learned to cook and peel it in my adult years. Can't afford it now, way too expensive if you can find it. Used to go with my daughter in law to local Mexican restaurants and watch the waiter's or the waitress's expression when the gringo ordered a plate of tongue tacos.