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Because I live in Texas, guests are usually treated to barbeque brisket -- a favorite of true carnivores. My son usually smokes the brisket and I make the sides -- potato salad, coleslaw, pinto beans, and condiments.
Trim the excess fat from the brisket and apply a rub.
Smoke at 225°F until internal temperature reaches about 200°F, and then let the meat "rest" for about 20 minutes. Hickory or mesquite wood chips can be added to the smoker.
Slice across grain and serve with barbecue sauce and sides.
Thank you @Diamond_Lim for the tag. @Crazy Cat Lad
For dinner I would serve, Grilled Flat Steak topped with Pico de Gallo with a baked sweet potato as a side. I would finish the evening with my favorite Lemon Cheese Bars with a cup of coffee.
My gala dinner would have to be very simple, so that my husband can eat something!
I would start with a choice of French onion soup, melon balls or prawn cocktail, followed by a vegetable curry with basmati rice, lamb cutlets or salmon fillet, both with baby potatoes and vegetables, and ending with a fresh fruit salad, tiramisu or ice cream.