What's On Your Plate???

[kronin323]

Last night we went to Olive Garden.

Olive Garden (and the parent company Darden in general) has been on the rocks lately, but you'd never tell from our closest location - they're always on a wait, at least 1/2 hour. Always.

Sure, there's better Italian out there, but among the big chains they're pretty decent.

We had some new limited-time appetizer, kinda "Italian-style" buffalo wings. They were actually very good, much better than I was expecting. I'd be glad to eat them again.

Normally I get one of their "fancier" dishes but this time I went for a classic Tour - lasagna, fettuccine alfredo, and chicken parmesan. It was good.

 

[GH4AU]

Last night we went to Olive Garden.

Olive Garden (and the parent company Darden in general) has been on the rocks lately, but you'd never tell from our closest location - they're always on a wait, at least 1/2 hour. Always.

Sure, there's better Italian out there, but among the big chains they're pretty decent.

We had some new limited-time appetizer, kinda "Italian-style" buffalo wings. They were actually very good, much better than I was expecting. I'd be glad to eat them again.

View attachment 108882

Normally I get one of their "fancier" dishes but this time I went for a classic Tour - lasagna, fettuccine alfredo, and chicken parmesan. It was good.

View attachment 108883

Man, we love some OG! That Tour of Italy is so damn good.

 

[kronin323]

The other week I mentioned how I'll do things with a longer cook time on CFB Sat. Is 12 hours long enough? Red River Shootout Sat, time for some BBQ...

Normally I get (and can only find) the regular Select grade brisket. But this time I got my hands on a higher-grade Choice piece...

Starting after midnight, dry rub that bad boy up:

Using the Minion Method to get 12 hours without adding more fuel, load up some charcoal:

Fire up another chimney load:

And spread them on top. Oooh, pretty:

Brisket went on around 2:00 AM:

Throw in a few big chunks of smokewood and now it's time to wait. I love the smell of smoking meat...

 

[kronin323]

10 hours later, that needle hasn't moved more than +/- 5 degrees without a single adjustment. That's one of the big draws with the Weber Smokey Mountain smoker; it's very stable.

 

[Litos]

a Whataburger Monterey Melt - two 1/4 lb patties

FUUUUUUUUUUUUUUUUUUUUUUUU !!!!!

WANT !!!!!!

 

[GRFMotorsports]

Having been to Italy and eaten authentic I can say nothing I have found over here is quite the same. A couple places close but not exactly. OG is no where in my top 100 places to eat. Anyway, some like it. Nice coals!

 

[kronin323]

I just now pulled it after nearly 13 hours. All on one load of charcoal. It's amazing how much a brisket shrinks when you cook it...

Now it needs a little rest...

 

[GRFMotorsports]

I just now pulled it after nearly 13 hours. All on one load of charcoal. It's amazing how much a brisket shrinks when you cook it...

View attachment 108923

View attachment 108924

Now it needs a little rest...

Oh boy.... that looks AWESOME!!!!

 

[kronin323]

Do you prefer lean or moist?

 

[QLR1]

That looks mouth-watering, @kronin323! If I lived close to you... Wow!