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What is/was for dinner?
- Thread starter Gutwrench
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Sipping on a watermelon margarita while grilling the the kraut and brats.
The homemade potato salad included a generous amount of chopped parsley and chopped/diced French onions; a dressing (made from olive oil, a little sherry vinegar, a dash of aged balsamic, ground salt, ground black pepper, some sugar, a teaspoon of honey, and another of sweet French mustard), plus a little mayonnaise; delicious.
They’re brats...they are, really. Habanero brats.
By coincidence, I also had homemade potato salad (German style). Added corn on the cob, Angus beef hot dogs, and a nice beer: Karl Strauss Mosaic Session IPA.
The different foods reminded me of when I was a kid and the family would eat out in the backyard on a wooden table. The German potato salad would be in a giant bowl, and there'd always be a couple days of leftovers. This was never a problem because it was great as a chilled repeat.
Papa John’s pizza! Just plain cheese and dipped in BBQ sauce, which is surprisingly good. Something to try 
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That is what is looks like to me, so because there are only 2 per cow they probably should be on the more expensive side of things. Now sure previously it was ground beef but now that it has a hot new name and probably good flavor too so yep sounds good.
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That roasted/grilled onion mix looks pretty tasty too.
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Made some hickory smoked, bone in chicken breasts with Memphis style sauce. Sided with potato salad made with rainbow fingerlings (they came out essentially red, white and blue after cooking!). The chicken came out perfectly cooked, moist and with good smoke ring on all sides. Had to replace my old Weber grill with a newer model, as I wore the old one out. It works great!
Ok I’ll ask, what is Memphis style sauce? I could google it but would rather get some exposition and any tips as I need to get grilling like right now.
Well, barbecue sauces are really kind of regional in the BBQ belt. They range from vinegary sauces in the Carolina coasts to mustard based farther inland. Northern Alabama has their exquisite white sauce for poultry, Kansas city has a sweet and thick sauce that pairs well with beef. Memphis Style is a bit spicy, sweet with a vinegar tang to it. It pairs very well with hickory smoked meats. Sauce on BBQ should be chosen well, as it can make or break a meat. This particular sauce I used was by Heinz and was developed for them by the pitmaster at Leonard's BBQ in Memphis (a long standing BBQ joint and one I have enjoyed eating at!).
Ingredients
WATER, DARK BROWN SUGAR, CANE SUGAR, TOMATO PASTE, DISTILLED WHITE VINEGAR, APPLE CIDER VINEGAR, BLACKSTRAP MOLASSES, SALT, SPICE, CORN STARCH, DEHYDRATED ONIONS, MUSTARD SEED, NATURAL SMOKE FLAVOR, PAPRIKA, XANTHAN GUM, NATURAL FLAVOR, ANCHOVIES, ONIONS, GARLIC POWDER, GARLIC, TAMARIND CONCENTRATE, NATURAL EXTRACTIVE OF PAPRIKA. CONTAINS: FISH (ANCHOVIES).
The others that Heinz offers are equally as good. I love their Carolina Mustard version. It goes so well with pork!
Thanks for the informative response.
Actually, I've never seen any of those sauces this side of The Pond.
Mind you, I've been most impressed by the fact that some on these threads prepare their own marinades and barbecue sauces.
I do make my own, frequently, but I often use these, too. The winning factor is that they have very little in the way of artificial ingredients and use about the same as I would. It's just for convenience. When I want white sauce, I have to make it. These are just good premade that are very tasty and use professional pitmasters recipes.
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There are 2 kinds of Carolina sauces. The tangy (very good!) and the mustard (awesome!). The mustard goes so well with pulled pork that is is my go to for a sauce on pulled pork, (even though it usually gives me acid reflux). It's just so bloody good!
No, I wasn't being critical (or I hope I didn't come across that way).
I admire those who can make their own (which I do, most of the time), but well understand the need for speed and convenience on occasion.
If I use a shop bought sauce, (and I do sometimes, again, convenience has its place) I also make certain to check the ingredients to ensure that the sauce is as natural as is possible, and uses as little by way of artificial ingredients as is possible.
That is very good to know.
Until an American diner (owned and run by an American who had married a local woman) opened around twenty years ago, I hadn't even known what Ranch sauce (which has since become a firm favourite) was.
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I wanted Papa John's but later decided to eat healthy so I had steam salmon seasoned with old's bay with corn on the cob. YUM!
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I'm visiting a friend, and it was her recipe. We have plans, so it'll take me a little while to get it and post it.
Excellent.
I look forward to reading it - I love a good potato salad recipe, and am constantly tweaking the way I prepare the dish.
As it happened, it was my father's favourite dish in summer, and, whenever I was home, I used to prepare it for him.
I tend to make my own sauces. I'm fairly good at making out spices and their ratios. That said, this past July 4th I tried my hand at extra sauces. Well, not so much sauces but chutneys. They were terrific with the fatty pork, beef, chicken and lamb. Sausages, too. I don't believe Indians consume pork, except in Goah, IIRC, since that regions cuisine is heavily Portuguese inspired. And I guess Manipur since half its people are Christian.
Also made an all pepper salsa that blew everyone's heads off. Almost. Very spicy. I have my own BBQ sauce I've been making that no one's ever figured out before. It uses a variety of kitchen ingredients including but not limited to tempered egg yolk and fresh veg from the garden blended up into a puree.
Also made an all pepper salsa that blew everyone's heads off. Almost. Very spicy. I have my own BBQ sauce I've been making that no one's ever figured out before. It uses a variety of kitchen ingredients including but not limited to tempered egg yolk and fresh veg from the garden blended up into a puree.
While beef is prohibited for Hindus, I am not so certain that they are enjoined from consuming pork. Rather, that taboo applies to Muslims (and Jews).
Chicken and lamb feature in the cuties of all cultures in India.
However, I will say that Indian cuisine is one of the few world cuisines that has is strong on a wide variety of vegetarian dishes - and (for economic reasons as much as religious prohibitions) a considerable percentage of the population eat meat rarely, if ever.
Sautéed (in butter) fillets of brill, plus thinly sliced roasted potatoes (in olive oil), and a tomato salad (organic cherry tomatoes, served with olive oil and aged balsamic vinegar, and garnished with chopped fresh parsley, shredded basil leaves and finely sliced French onion).
Cod with string beans and brown rice. I have no pictures, but it was tasty.
A Catalonian recipe for scorpion fish: A few salted anchovies dissolved in a mix of olive oil and butter, then a sweet Spanish white onion (very finely diced) added until soft; next, add around 12-14 fats cloves of garlic, and stir until soft.
Then, a dish of finely chopped - almost minced (organic) tomatoes; the recipe called for large tomatoes - I only had several bowls of cherry tomatoes. Add them to the gorgeous sludge in the copper sauté pan, and sauté until softer than soft.
Add lots of parsley, and a little sweet, smoked Spanish paprika.
Next, add thinly sliced potatoes, stock, and a glass of white wine.
Let that simmer away until the potatoes are not quite done, at which point the fillets of scorpion fish are added until cooked. Garish with more parsley, and serve with white wine and bread.
Then, a dish of finely chopped - almost minced (organic) tomatoes; the recipe called for large tomatoes - I only had several bowls of cherry tomatoes. Add them to the gorgeous sludge in the copper sauté pan, and sauté until softer than soft.
Add lots of parsley, and a little sweet, smoked Spanish paprika.
Next, add thinly sliced potatoes, stock, and a glass of white wine.
Let that simmer away until the potatoes are not quite done, at which point the fillets of scorpion fish are added until cooked. Garish with more parsley, and serve with white wine and bread.