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Go-to Meals

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oldgeezeystax
oldgeezeystax Posts: 313
in Cookbook
Finally my hands on some new bands so I think I'll be able to have my egg back in service today. Outside of that, I've been pretty inspired to cook for the past year or so but I'm gonna pull myself out of the funk. 

Could y'all give me some go-to MEALS (including sides) not just single items? Bonus points if 4 and 1 year olds eat it.

Thanks!
Frederick, MD - LBGE and some accessories
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  • lousubcap
    lousubcap Posts: 32,384
    edited August 2021
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    Here's a link with quite a broad spectrum of cooks.
    What Are You Chef-ing Tonight, Dr?
    Give it a look as I'm quite sure you can find many cooks that will qualify.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    I understand the Funk/Motivation thing. Following this thread.
    Thank you,
    Darian

    Galveston Texas
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  • bluebird66
    bluebird66 Posts: 2,733
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    Photo Egg said:
    I understand the Funk/Motivation thing. Following this thread.

    So do I.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • oldgeezeystax
    oldgeezeystax Posts: 313
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    oldgeezeystax said:
    Finally my hands on some new bands so I think I'll be able to have my egg back in service today. Outside of that, I've been pretty inspired to cook for the past year or so but I'm gonna pull myself out of the funk. 

    Could y'all give me some go-to MEALS (including sides) not just single items? Bonus points if 4 and 1 year olds eat it.

    Thanks!
    *Uninspired but it looks like y'all gathered that from context clues.
    Frederick, MD - LBGE and some accessories
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  • RRP
    RRP Posts: 25,895
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    One of our favorite “go to meals” actually is quite simple but really good. I buy a full pork loin and then parcel it to our needs and freeze in FS bags. For us a one pounder is perfect. I then season it as if I were fixing ribs .Egg indirect at 300 to 140 internal temp with cherry smoke.  Then slice into medallions and drizzle with heated Blue’s Tennessee Red sauce…(company thinks it a finishing sauce that I slaved making LOL). Serve with acorn squash that is filled with butter, maple syrup and chopped pecans. 

    Simple, but quite delicious!
    Re-gasketing America one yard at a time.
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  • iudex
    iudex Posts: 79
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    I might be a lucky dad, but mine (6 and 4) adore everything ribs, spare and short. Allbeit only slow cooked and smoked by me...

    For regular children: pizza, pizza, pizza. They cannot get enough and can basically roll and top them once they turn 3. Great family time spent together.
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  • buzd504
    buzd504 Posts: 3,824
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    RRP said:
    One of our favorite “go to meals” actually is quite simple but really good. I buy a full pork loin and then parcel it to our needs and freeze in FS bags. For us a one pounder is perfect. I then season it as if I were fixing ribs .Egg indirect at 300 to 140 internal temp with cherry smoke.  Then slice into medallions and drizzle with heated Blue’s Tennessee Red sauce…(company thinks it a finishing sauce that I slaved making LOL). Serve with acorn squash that is filled with butter, maple syrup and chopped pecans. 

    Simple, but quite delicious!

    Alternative sauce - sweat some diced onion, toss in a clove or two of minced garlic for a minute or two, then a cup or two of beef stock and a splash of red wine.  Finish with a little cream some butter and a handful of blue cheese crumbles (or a nice soft Roquefort).  Simmer until thickish.
    NOLA
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  • Langner91
    Langner91 Posts: 2,120
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    If you let the little ones help, I bet they eat anything!  Time with Dad is the most important part.

    Otherwise, Once the main cook is done, I roll a couple of hot-dogs over the grid to heat, being careful not to get any "burnt" stuff on them.   I always kept a package around for those nights they didn't care for the main meal.  A box of mac & cheese and they will be over the moon, while they will remember helping Dad grill the food.

    Of course, as a grandpa, my spoiling skill is high. My kids would tell you I made them eat whatever was for supper, I am sure.

    Good luck!
    Clinton, Iowa
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  • BigGreenKev
    BigGreenKev Posts: 253
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    I get the uninspired thing so if anyone wants someone to listen or talk to, shoot me a message.  

    I'll babble in a second but if you are on Pinterest I can share saved recipes or I can email you a link to OneNote I keep good recipes.

    I'll start with the main dish and then some sides that kinda go with all the mains.  My kids love spatchcock chicken or just chicken breast in general. You can mix it up with rubs but a simple Weber roasted garlic type is the easy go too here.  Can also add pesto on the chicken after the cook.  Drummies are best in an air fryer in my opinion. Same rubs apply. Burgers are a go to.  Both will do steak if not over cooked.  Chuck eye steaks, flat iron amd flank are ones they like and cheaper.  The first two are just salt and pepper. The flank we do chimichurri http://www.skinnytaste.com/grilled-flank-steak-with-chimichurri/ and kids love.  My kids also love a good fish fry (MN/WISC parents so in their blood when born)

    Also search on here for Cen-tex and "best pork chop I've ever had"

    Stir fry they love.  http://www.laaloosh.com/2012/08/13/pineapple-chicken-stir-fry-bell-peppers/ is a favorite

    For fish like salmon and seared tuna we have best results calling them by appearance. Salmon is red fish, seared ahi is rainbow fish.  https://www.killingthyme.net/2019/06/05/chili-seasoned-grilled-mahi-mahi-with-lime-butter-mahi-mahi-recipe/   kids love it without the butter too.

    Go to sides are grilled green beans with evoo salt and pepper. https://pinchandswirl.com/grilled-green-beans-with-cumin-and-smoked-paprika/ Fingerling potatoes with same as green beans and add chopped rosemary.  
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