FlyerTalk Forums - What's for dinner?

Technically, maybe. But it was a regular round burger, not loose ground beef or some torpedo shape. Tortilla on plate. Onions and mushrooms on tortilla. Cheeseburger upside down on top. Then I sliced the outside edge of the tortilla, kind of like a sun pattern, and pulled the flaps up over the burger. Seared it on the pan to keep the flaps closed. So the end result was actually the shape of a hamburger. Dipped it in ketchup. It was more like substituting a tortilla for a bun than a burrito IMO. But yeah, I guess a burrito :).

More accurately, the leftover buns we had were discovered to be growing mold. My wife asked if I wanted to go buy buns and I said no. She said "well I'm fine just eating it without a bun so I don't care, but I know you do". Necessity is the mother of invention :).

Got it...I thought maybe you crumbled up the beef and the grilled it to keep closed part threw me. Laughing at all the trouble to cut the tortilla in the starburst shape. I hate shrooms but other than that it sounds like a good way to go when no buns. :tu:

work2fly

Mar 12, 2021 5:04 pm

https://cimg0.ibsrv.net/gimg/www.fly...145629116b.jpg
Detroit pizza, with my favorite hometown chips, and a local beer.

corky

Mar 12, 2021 6:12 pm

Quote:

Originally Posted by work2fly (Post 33096662)

https://cimg0.ibsrv.net/gimg/www.fly...145629116b.jpg
Detroit pizza, with my favorite hometown chips, and a local beer.

Where's that pie from?

gaobest

Mar 12, 2021 6:22 pm

Quote:

Originally Posted by work2fly (Post 33096662)

Detroit pizza, with my favorite hometown chips, and a local beer.

Gorgeous, like corky implied. Sooo gorgeous.
I would like to try carryout Detroit pizza with traditional flavors. Last Thursday night I had great Detroit pizza with whack job flavors that people love. I love trying weird stuff and still prefer the traditions like pepperoni or sausage and “Italian” kind - I don’t need kielbasa or hot links or chorizo or other sausages. Maybe I’ll try making Detroit style pizza on Sunday.

work2fly

Mar 12, 2021 6:29 pm

Quote:

Originally Posted by corky (Post 33096791)

Where's that pie from?

Camellone in Canton, OH.

This is my first Detroit style pizza, so I have nothing to compare it to. I thought it was fantastic.

corky

Mar 12, 2021 7:03 pm

Quote:

Originally Posted by work2fly (Post 33096844)

Camellone in Canton, OH.

This is my first Detroit style pizza, so I have nothing to compare it to. I thought it was fantastic.

That's not too far from Detroit!

work2fly

Mar 12, 2021 7:12 pm

Quote:

Originally Posted by corky (Post 33096920)

That's not too far from Detroit!

Growing up, the closest we got to Detroit was Cedar Point. Great memories of the Blue Streak, red pop, and French fries with malt vinegar.

corky

Mar 12, 2021 7:42 pm

Quote:

Originally Posted by work2fly (Post 33096933)

Growing up, the closest we got to Detroit was Cedar Point. Great memories of the Blue Streak, red pop, and French fries with malt vinegar.

I used to go there too but I was (and still am) too chicken to go on that wooden roller coaster.

gaobest

Mar 12, 2021 8:18 pm

Trader Joe’s chicken enchiladas
basic guacamole
loaded guacamole
Cheddar nachos
nopalito tortilla chips ($7/bag!!)
raw organic carrots & celery
Still no Jarritos

desserts tbd

CoffeeTraveler

Mar 12, 2021 9:49 pm

We’ve been hitting up spots in San Diego. Dinner was raw oyster, albacore tajin, beef tataki, yellowtail kama shioyaki (cheek), ankimo (monkfish liver), and tuna tar tar. Yeah, not much fish where we live so going for it here.

Jaimito Cartero

Mar 13, 2021 5:25 am

Quote:

Originally Posted by work2fly (Post 33096662)

https://cimg0.ibsrv.net/gimg/www.fly...145629116b.jpg
Detroit pizza, with my favorite hometown chips, and a local beer.

Is that the new Detroit pizza from Pizza Hut? :D

thelark

Mar 13, 2021 12:01 pm

https://cimg0.ibsrv.net/gimg/www.fly...7f3013b1c.jpeg
11lb prime brisket. Put it on at midnight 225, checked it at 7 and it was coming along nicely. Wrapped at 8:30, pulled at 10:30 (203 deg) and let it sleep for a couple of hours in a cooler.

corky

Mar 13, 2021 12:44 pm

Quote:

Originally Posted by thelark (Post 33098086)

Beautiful, nice smoke ring. Did it shrink much? mmmmm
Very good job. I assume that your smoker can maintain the same temp the whole time?

thelark

Mar 13, 2021 4:47 pm

Quote:

Originally Posted by corky (Post 33098161)

Beautiful, nice smoke ring. Did it shrink much? mmmmm
Very good job. I assume that your smoker can maintain the same temp the whole time?

thanks! After it was trimmed and fat rendered I’d guess it was about 8lbs. Yeah, I use a Traeger - I’m too lazy for a stick burner.

kipper

Mar 13, 2021 5:16 pm

Quote:

Originally Posted by thelark (Post 33098086)

Thanks for the meat porn! Now I'm hungry, even though I ate lunch 3 hours ago!

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