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On Sunday, I cooked some quail, rabbit and 2 types of sausage, all purchased in and around Lafayette on Friday (I went to Best Stop in Scott, Hebert's in Maurice and Don's in Carencro). We also cooked some boiled new potatoes, corn, past a salad, etc.

Last night, I made a meal of leftovers. I made a hash of the potatoes, a vidalia onion, a can of roasted chiles, diced mixed smoked sausage (Hebert's) and chopped rabbit (Don's). I seasoned the dish with sea salt, K-Paul's salt free seasoning mix, mixed fresh cracked pepper (black, white, pink and green), corriander and cumin.

I cannot explain how tasty this simple dish was. I did have leftovers, which I think I will form into cakes/patties and re-sautee and top with a fried or poached egg, with runny yolk. That is, if my kids don't beat me to it.

We had taco night last night. I got a top round steak (about $4) and marinated it in key lime juice, pineapple syrup, Worcestershire, and red wine. Through it in the black iron skillet for a few minutes a side, removed and slice, while I threw in some roughly chopped onions and the marinade. Added a bunch of cumin and some seasonings and the meat and cooked that down.

Spinach, cheese, and tomatoes for toppings on tortillas. The pineapple was very pronounced, and they tasted great.

At the moment I'm making dog food (chicken, brown rice and carrots) does that count?

I've only had 2 chances all month (August) to cook so it's been pretty cold in my kitchen lately. Bam Bam made Coq au Vin for me Sunday evening though.

Flank steak... marinated then broiled. Then, served as an entree, sandwich meat, a protein for salads, you name it. I love this cut!

made chicken paprikash last night; tonight I am roasting some redfish with crème fraîche, tarragon and dijon. Your week-end meal sounds fabulous, TD!

Bronzed Amberjack with a lemon butter sauce, wild grain rice pilaf, fresh broccoli, and some W.L. Weller's Reserve to make it right......however it comes out.

mixed spring greens w/curried chicken, bleu cheese, red onions, walnuts and mandarin oranges. made a wheat bread loaf for a pusher for the salad.

Rick Bayless' Acapulco shrimp cocktail , grilled NY strips with Mesa steak rub, mixed baby greens w/ slivered shallots, comparis, champagne-balsamic vinagrette. Extra dry Stoli martinis.

FWIW, we bought a whole USDA prime NY strip loin from Langensteins. Beautifully marbled. You save $4 per pound buying the whole piece, they cut it for you. Steaks were good however, not as tasty or tender as the well marbled USDA choice strips from Robert on Robert E. Lee.

This is the second time (in 3 days) that I made the shrimp. I had the leftovers for breakfast and the avacado was still bright. Probably due to the large amount of lime juice.

jody, sounds good. I had a whole prime ribeye a while back and cooked it whole on my BGE. It was the best beef I had ever eaten. That thought was echoed by my parents and one of my brothers who I had cooked for that day. I love RIck Bayless's food.

Turbodog wrote:jody, sounds good. I had a whole prime ribeye a while back and cooked it whole on my BGE. It was the best beef I had ever eaten. That thought was echoed by my parents and one of my brothers who I had cooked for that day. I love RIck Bayless's food.

TD, for those of us who grill vicariously, at what temp and for how long on the BGE?