Archive for the 'feedbag' Category

What’s for Dinner (On the Road Again)?

Meatball Sandwiches

When we head out on an excursion, one of the important concepts is what to eat and when. The Better Half will generally prepare something that is quick and easy to just heat up and eat when we get to the terminus of a day trip. Today, that item happened to be her meatball sandwiches which were popped in the microwave and devoured even before setting up camp. A cold beverage helped to wind down from an hours long desert crossing.

If we’re going to stay for several days in a place, then the routine gets modified to a full-on dinner preparation. For example, tomorrow, we will be having Corned Beef and Cabbage with boiled vegetables a day late in recognition of Saint Patrick’s Day. And on Sunday, Grilled T-Bone Steaks with Asparagus Tips in Rice on the side.

It’s a good life on the road under these circumstances. ;)

Breaking in the New Portable Grill

Pit Boss Grill On Site Grillin

When we traded in our Georgetown Motorhome for the new rig, we left the grill that was part of the outdoor kitchen module in the old RV. That left us short of a very important component for camping - an outdoor grill. So, to rectify that shortcoming, we bought a replacement grill, the Pit Boss.

We burned the new grill in at home (per recommended user manual instructions) when it arrived a couple of weeks ago. A few days later, we grilled a two-inch thick T-bone steak on it in order to get a feel for how the Pit Boss would perform. That went well and The Better Half and I enjoyed the steak. The (clickable) image above left is new grill being burned in.

This past weekend in California, we initiated the first road trip usage for the grill. In the (clickable) image above right, you can see the setup in the campground with the attachment to a propane bottle with the grill on a folding table alongside the RV and yours truly in the act of grilling a pork loin inside of the stainless enclosure.

We had a lesson learned while grilling this time in that this two burner grill gets a LOT hotter than our grill at home and requires a lower flame setting in order to keep from scorching the meat. Regardless, the dinner was great.

What’s for Dinner?

Grilling with Probe Dinner is Served

A few weeks ago, our local butcher concession in the supermarket had a sale on whole beef tenderloins. I bought a smallish one for far less money than one would usually expect to pay. After bringing it home, I carved it into steaks and roasts, one of which was a small Chateaubriand. We stored the meat in our garage freezer.

We grilled the Chateaubriand outdoors today using a temperature probe to get the desired “doneness” of medium rare. The Better Half prepared the sides of mashed potatoes with gravy and a medley of snow peas and carrots. It was quite a delicious meal, even if we do say so ourselves.

There is still quite a bit of beef left in the freezer for future use. We have been known to use tenderloin cuts for such dishes as Beef Stroganoff, Philly Cheese-steak Sandwiches, Burritos and so forth. All good.

As a bonus, here is how to prepare Tofu:

  1. Unwrap the product
  2. Throw it into the garbage being careful to properly recycle the wrapper
  3. Grill up a couple of Beef Steaks
  4. Enjoy!

You’re welcome.

What’s For Dinner?

Saimin

The weather hasn’t quite turned to autumn-like conditions just yet with the daytime highs still in the upper 80’s to lower 90’s. Soup weather isn’t here but, in spite of that, The Better Half brewed up some really good Saimin (Asian/Hawaiian noodle soup) this afternoon with noodles, veggies and leftover chicken and pork. This was really tasty when served with a Chinese Tsingtao Beer.

We’re taking the month of October to get some things done since we were on the road for a couple of weeks in September. I had some back spasms yesterday, so I didn’t get to some of the heavier chores that need to be done, but that will come next week. For the weekend, we’re relaxing and TBH has some good meals planned including a tri-tip roast that I will put on the grill on Sunday.

Future Beef of Utah

Where’s the Beef?

At one point on our excursion today, several steers were grazing adjacent to the highway somewhere near the intersection of Utah SR 62 and SR 24. We applied our brakes and let a couple of the herd cross the highway before passing them and continuing on our trek. I couldn’t help thinking that one of these cattle might provide some tasty cuts for the butcher case one of these days.

What’s for Dinner?

Chili Colorado Burrito

This is a first for us - a Tex Mex Chili Colorado Burrito with all the trimmin’s. The burrito was filled with shredded beef and beans and topped with red sauce and sliced black olives. Salsa and sour cream on the side with traditional Tex Mex Rice and Refried Beans.

My guess is about half of this would have been adequate for one helping, but I ate the whole thing. We’ll be walking it off in a while when the outside temperatures drop a bit. Clickable image.

Fathers Day

Fathers Day Dinner

The Better Half and I had a nice, quiet Fathers Day holiday at home today. The (clickable) image above is of our afternoon dinner plate consisting of beef tenderloin steaks, bacon-wrapped asparagus and crushed petite potatoes with cheese and sour cream topping.

I grilled the steaks and the asparagus bundles outdoors today in spite of the triple digit temperature here in the desert. I was OK with the heat and had plenty of ice cold water at my disposal as I worked over the grill for the twenty minutes or so that it took to get the food properly cooked.

Of course, dinner was OUTSTANDING! Happy Fathers Day!

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