Labor (or Labour) Day cooking 2025... what's your plans?

[forty_caliber]

Fired up Marshal Joe for grilled NY strips to go with Mrs. Boss's airfryer baked potatoes, and whole kernel corn in butter sauce for last night's supper.

Putting the Marshal back to work tonight for some smash-burgers and sweet potato fries.

.40

 

[Andy M.]

Sunday's dinner was pan fried pork tenderloin, roasted baby YG potatoes and steamed broccoli.

 

[John B Good]

I have a pot roast in the slow cooker along with all the fixings. I started the day by cooking up some bacon for breakfast and the I browned the pot roast in the bacon grease. I usually start the meat off on the high setting and then after a couple of hours I add the veggies and turn the cooker to low for about another 6 hours.

 

[Katie H]

Just the two of us and no fuss to go to really. I'm gonna make S.O.S. to serve on toast. Sadly, I'll be using up the last of the Carson's dried beef. The dried beef here is for crap. It's some sort of processed beef that is pressed, I guess, then sliced paper thin. It comes in a jar and tastes awful. I'm looking for sources back where I used to live in Maryland who can send me some Carson's or Knauss, same thing.

Anywho, when I make this dish for an entre I add a can of well-drained June peas. It's good this way and I've never had anyone turn it down.

We'll have some more of the lemon pudding cookies for dessert. So far, we've been able to keep our paws off them during the day. Tempting, though!

 

[caseydog]

I'll queue up Eminence Front

I don't get it. I know the song, but...

CD

 

[caseydog]

They're getting close...

CD

 

[dragnlaw]

That bone showing tells me they are ready! I'd be munching on them about now! LOL

I had pounded a fairly thick chop a couple of days ago, wrapped it up tight and tonight I pan-fried it in some ghee. Was the size of my dinner plate (double my lunch plate I usually use). Even ate a pasta salad, made earlier, from it's bowl rather than on the plate, no room.

Didn't take a pic cooked but here it is before and after pounding.

top

side

so fast! egg, bread crumbs, in pan, flip, out of pan... eat.

 

[pacanis]

I don't get it. I know the song, but...

CD

SPOILER ALERT!!!!!!!!
Some scenes (at the very end) some may find offensive.

 

[Rocklobster]

Carbonara night!

 

[caseydog]

That bone showing tells me they are ready! I'd be munching on them about now! LOL

They were close, but when I probed them, they were around 190-ish, and weren't quite "like butter," yet. You have to wait for the fat to fully render, so they are completely tender and really juicy.

They are off the smoker, and resting in foil and a towel now. I can prepare and cook my corn at my leisure.

CD

 

[taxlady]

They're getting close...

View attachment 75898

CD

 

[taxlady]

I had a sandwich - bacon, lettuce, and deseeded tomato on toasted whole wheat miche.

 

[caseydog]

Done and served...

CD

 

[pictonguy]

 

[caseydog]

I had a sandwich - bacon, lettuce, and deseeded tomato on toasted whole wheat miche.

View attachment 75908

A BLT is one of my favorite sandwiches.

CD

 

[caseydog]

View attachment 75914

I like both sides of a porterhouse, but I can't eat the whole thing in one sitting,** so I can't decide what to eat. I like the texture of the filet side, and the beef flavor of the strip side. Decisions, decisions.

CD

** When I was 40 years younger, that whole porterhouse, plus a baked potato and three beers would have been nothing. Not anymore. I still love good steak, but have to love it in smaller portions.

 

[taxlady]

I like both sides of a porterhouse, but I can't eat the whole thing in one sitting,** so I can't decide what to eat. I like the texture of the filet side, and the beef flavor of the strip side. Decisions, decisions.

CD

** When I was 40 years younger, that whole porterhouse, plus a baked potato and three beers would have been nothing. Not anymore. I still love good steak, but have to love it in smaller portions.

Same here, well not the beer. A nice red wine for me. Back in the day, it was usually a Chilean Cabernet Sauvignon.

 

[pictonguy]

I like both sides of a porterhouse, but I can't eat the whole thing in one sitting,** so I can't decide what to eat. I like the texture of the filet side, and the beef flavor of the strip side. Decisions, decisions.

CD

** When I was 40 years younger, that whole porterhouse, plus a baked potato and three beers would have been nothing. Not anymore. I still love good steak, but have to love it in smaller portions.

My diet is pretty much a meat (all types) and fat diet with some veg so I can still consume a fairly large amount with about a lb of strip pushing my limit now.

Angela reserves the fillet, she gets that and the strip is, when there's enough marbling, one of my favorite cuts of beef. Fortunately I get most of my animal protein from a local who also has a sugar shack and who are also beekeepers and sell their honey.

Here's the link if anyone is interested.

https://jubileeforestfarm.com/

 

[John B Good]

I like both sides of a porterhouse, but I can't eat the whole thing in one sitting,** so I can't decide what to eat. I like the texture of the filet side, and the beef flavor of the strip side. Decisions, decisions.

CD

** When I was 40 years younger, that whole porterhouse, plus a baked potato and three beers would have been nothing. Not anymore. I still love good steak, but have to love it in smaller portions.

I still love a porterhouse as well but these days my wife usually will have the filet and I get the strip.

 

[CharlieD]

Pretty simple bbq for us. Hamburgers, grilled corn, all the fixings.