its what's for dinner

[RackinRay]

Oh, my...bacon, meatloaf, cheese. It is food HEAVEN!

PM me the entire recipe please. I have one of those as seen on TV meatloaf pans that have a lift with handles to keep the meatloaf outta the grease at the bottom of the pan, so I need to make this version of meatloaf soon!

 

[DSPLCD1]

Good stuff here! And it's super easy. Ready to eat in 20 minutes. Good spicy flavor and you can use the left overs for a scrambled egg breakfast in the AM...

 

[Dan1612]

Magic is happening right now.
And no, this 34.5 oz beauty is NOT from a truck. lol.

 

[madeSICC88]

Geez man take it off the skillet already it looks perfect as is.

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[Dan1612]

I'll just leave this right here...

 

[John B.]

Looks pretty good... I'm a big fan of slow cooking the steaks in the oven for 15 minutes or so(depending on thickness) at 225°, let it rest for 20 minutes, then searing them on a 700° grill top for 10 seconds per side.

Give it a try.

 

[John B.]

Oh and I made this the other night... Avocado, mozzarella, tomato and Wright Bacon (if it's not Wright, it's wrong!) Grilled cheese!

 

[fl57caveman]

sams alaska salmon, sliced in one inch slices, glazed with watered down teriyaki, wraped in thick pepper bacon, around a thick slice of gouda cheese, in a dish on the smoker, or in oven


make you want to slap yo mama good...

 

[Dan1612]

Looks pretty good... I'm a big fan of slow cooking the steaks in the oven for 15 minutes or so(depending on thickness) at 225°, let it rest for 20 minutes, then searing them on a 700° grill top for 10 seconds per side.
Give it a try.

I do it backwards. Lol. I do it all inside though, luckily the hood can handle the smoke. It's my favorite part of the new house.

 

[John B.]

I do it backwards. Lol. I do it all inside though, luckily the hood can handle the smoke. It's my favorite part of the new house.

Slow cooking it first will reduce the "bullseye effect" that you get when you sear it first.

And I'm jealous of that hood and gas cooktop...

 

[Dan1612]

Ain't no bulls eye here, cowboy. Secret is to pull off the over at 115. It'll rise to 145 while it rests from the remnants of the 400 degree heat. And of course, I sear first.

 

[RackinRay]

Not for dinner, more like post Thanksgiving brunch after braving Black Friday sales at the Exchange with the wife. First time trying Sausage Hash, but having loved Corned Beef Hash for years I had to try it.



Hash browns, Sausage Hash on top of that, and two over medium to make it an awesome brunch/meal!

 

[DSPLCD1]

Finally got around to cooking Polish Kluski with bacon and Sour Kruat. It doesn't really look edible and is an acquired taste. What it is, is basically a potato dumpling supersized. I have not made this in over 10 years after my dad passed. But it was his favorite and today would have been his 67th birthday. So Happy Birthday Dad. It came out well and everyone enjoyed it..

 

[RackinRay]

Wife was making gumbo for church tomorrow, and Shrimp Scampi for dinner. Both featured Royal Red shrimp. YummmY!

 

[Dan1612]

Cubb's Crawfish:
Had never heard of them until today, but every bit as good as home made. Knocks Cajun Speciality out of the park. Our new go-to place. Great little hole in the wall shack with super friendly people. Highly recommend.




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[lees way2]

And where is this place at.I would love to find it. Looking for some good bugs for the race. Thanks

 

[Dan1612]

And where is this place at.I would love to find it. Looking for some good bugs for the race. Thanks

Im a big bug snob. Trust me, these bugs are properly good.
11125 Lillian Hwy, Pensacola, FL 32506, United States


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[lees way2]

Thanks Ill check and make sure they are open Sun if not Ill make a run on Mon, love me some good mud bugs. Thanks Tommy

 

[Dan1612]

11-5 on Sundays.


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[lees way2]

Just right I can be there and back before the start.do you have a cross street close by .