What did I cook this weekend.....

[AzOr]

Morel season here in Michigan.
Dried rubbed venison loin with potato, morel, fiddle heads, white wine, garden chive and ramp butter sauce.
Grilled lamb sirloin with wild asparagus, morels, grilled ramps and chimichurri.

Someone’s been spending time in the woods.
Looks fantastic!

 

[TwistedGray]

Morel season here in Michigan.
Dried rubbed venison loin with potato, morel, fiddle heads, white wine, garden chive and ramp butter sauce.
Grilled lamb sirloin with wild asparagus, morels, grilled ramps and chimichurri.

Morel season here, but I'm always reluctant to drive 3+ hours to go hunting for them.

 

[Temptd2]

Lasagna portabello mushrooms, made in the air fryer. Really good!

 

[Hoppy2bmerry]

Yum, Tempted2! Sounds and looks delicious.

 

[TwistedGray]

Air fryer lamb

 

[passedpawn]

Shrimp etouffee for family last night. I used Rotel tomatoes/chilies in the sauce, gave it a nice bite.

 

[NSMikeD]

Did the ribs on the WSM yesterday. I spend the morning replacing the fan, the door toggle and the igniter on the Fast Eddy to get her back in working condition. Then made personal meatloaf (mini loaf pans) and roasted Brussel sprouts in her and to go along with mashed potatoes. Sorry no pics of that team.

Mexican dark lager to go with both meals.

 

[Hoppy2bmerry]

I’m calling this pasta primavera. Mushrooms, onions, garlic, mahi-mahi, snow crabs, olive oil, herbs etc.

 

[TwistedGray]

Snoop Dogs' chicken recipe and my waffles for yesterday

 

[treacheroustexan]

Doing some meal prep for work lunches this week. All done on my blackstone. A few flat iron steaks, sweet potatoes, sweet red pepper and will add some rice when I heat it up. How’d I do on the steak?

 

[Hoppy2bmerry]

Pork tenderloin, broccoli and mash. It’s not as rare as it looks in this image.

 

[passedpawn]

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Did the ribs on the WSM yesterday. I spend the morning replacing the fan, the door toggle and the igniter on the Fast Eddy to get her back in working condition. Then made personal meatloaf (mini loaf pans) and roasted Brussel sprouts in her and to go along with mashed potatoes. Sorry no pics of that team.

Mexican dark lager to go with both meals.

Fries look like money. Frozen or homemade?

 

[OleBrewing]

Doing some meal prep for work lunches this week. All done on my blackstone. A few flat iron steaks, sweet potatoes, sweet red pepper and will add some rice when I heat it up. How’d I do on the steak?

steak looks great right now. When ever I do left over steak especially microwaved; the spuds get heated separately from the steak then throw the steak on top and give it a warming in the mic...i get the sides hot first before even thinking about warming the steak.

 

[treacheroustexan]

steak looks great right now. When ever I do left over steak especially microwaved; the spuds get heated separately from the steak then throw the steak on top and give it a warming in the mic...i get the sides hot first before even thinking about warming the steak.

Good call. I heated it all at once yesterday, still tasted good but today I'll make sure to follow this advice. Thanks!

 

[kaffeenjunkie]

Wife’s birthday was yesterday. Venison tenderloin seasoned with ramp infused salt and pepper, rolled up, and wrapped in bacon. Wild asparagus with ramp compound butter, arugula from the garden and ramp jam.

 

[Hoppy2bmerry]

Pork tenderloin, Brussels sautéed with onions and bacon crumbles, with mash.

 

[NSMikeD]

Fries look like money. Frozen or homemade?

frozen and deep fried. May have been extra crispy style.

 

[NSMikeD]

Company BBQ included 3 racks beef ribs, 8 racks baby backs and 3 pork butts (pulled). Just the smoker pics. Others made lots of skirt steak, chicken, shrimp sides and desserts etc

The butts were done over the weekend, pulled, sauced, vacuum sealed, frozen and then reheated in the Anvil Foundry (sous vide style). Plus the hot water was used to wash up the table and utensils.

 

[Hoppy2bmerry]

Company BBQ included 3 racks beef ribs, 8 racks baby backs and 3 pork butts (pulled). Just the smoker pics. Others made lots of skirt steak, chicken, shrimp sides and desserts etc
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The butts were done over the weekend, pulled, sauced, vacuum sealed, frozen and then reheated in the Anvil Foundry (sous vide style). Plus the hot water was used to wash up the table and utensils.

Oh man those all look great!

 

[Closet Fermenter]

Mushrooms are in season; “Chicken of the Woods” creamy mushroom soup!

 

[Temptd2]

DANG all these great pictures - my mouth is watering now!

Everyone's food looks spectacular.

 

[TwistedGray]

Mushrooms are in season; “Chicken of the Woods” creamy mushroom soup!

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Looks a little past its prime, but a nice COW none-the-less.

 

[Temptd2]

Pig shots. They tasted good but were not worth the 40 minutes of making them and then 30 minutes of the air fryer, IMHO. I'd give them a solid c+ but if I'm going to put that much effort into something, I'd prefer bacon-wrapped jalapeño poppers.

 

[SundayBeers]

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Pig shots. They tasted good but were not worth the 40 minutes of making them and then 30 minutes of the air fryer, IMHO. I'd give them a solid c+ but if I'm going to put that much effort into something, I'd prefer bacon-wrapped jalapeño poppers.

Look great - but that is a lot of prep and cooking work

 

[bleme]

I totally forgot to take a pic but last night I cooked a 3.5 lb tri-tip in my airfryer (30 min @ 400F) and was amazed at how good it turned out! It had a great crust but still rare in the middle and very tender.

 

[Temptd2]

Oh great, @bleme - I'll have to try that. I love my air fryer. Told KOTC last night it's one of the best kitchen gadgets I own - and I have quite a few from which to choose!

 

[Hoppy2bmerry]

Beef tenderloin, home fried potatoes and mixed vegetables.

 

[DBhomebrew]

I love autumn and winter cooking, but summer cooking is a whole 'nother thing when the produce is fresh.

 

[corkybstewart]

I grilled some farm raised chicken, and my wife volunteered to learn to make my barbecue sauce. After 45 years of making it I was forced to finally nail down a recipe. Here's what we came up with.
1 cup ketchup
1 tablespoon good Dijon mustard
I tablespoon good wine vinegar (malt
would probably work)
1/2 cup dark brown sugar
1 shallot, 1 garlic clove chopped very fine
1 tablespoon butter
8 ozs good, lightly hopped dark beer
All I had today was Leffe Brune and it was perfect
Red chile powder to taste
Melt the butter in a medium sized saucepan, stir in the shallots and garlic.
After 30 seconds add ketchup, mustard, vinegar and beer. Stir until smooth over low heat.
Add sugar, stir until dissolved.
At this point you're gonna have to adjust to your own taste. If sour add more sugar, if too sweet add a little vinegar.
As it cooks over very low heat add chile powder until it suits you. My wife likes to caramelize the sauce in a 400F oven so the sugar doesn't burn.

 

[Hoppy2bmerry]

Easy dinner tonight and no pictures. Frozen mussels in their natural liquor cooked with kielbasa, minced garlic and Belgian pale ale homebrew. Served with side salad and crusty bread.