blend it and make a veggie shake. add a banana or some fruit to make it taste better. i add some yogurt for probiotics. its really good for you. all that fiber cleans you out good too.
What did I cook this weekend.....
- Thread starter Melana
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blend it and make a veggie shake. add a banana or some fruit to make it taste better. i add some yogurt for probiotics. its really good for you. all that fiber cleans you out good too.
Colcannon was on my list to make a while back. Thanks for reminding me!
There's always way too many good goods in this thread.
Last night the wife made a Pork Roast in teh crock pot with onions and carrots. She made mashed potatoes and my daughter made green Bean Casserole. I made white acorn squash (not as good as regular IMO).
All in all it was a lovely meal.
Today is leftovers for work. Southwest Chicken Chowder over white rice.
There's always way too many good goods in this thread.
Last night the wife made a Pork Roast in teh crock pot with onions and carrots. She made mashed potatoes and my daughter made green Bean Casserole. I made white acorn squash (not as good as regular IMO).
All in all it was a lovely meal.
Today is leftovers for work. Southwest Chicken Chowder over white rice.
applescrap
Be the ball!
My kids not so lucky but at least you inspired me to cook....bechamel with pan seared ......hot dog 
all beef oscar myer at least.
all beef oscar myer at least.
Psylocide
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Last night I made Pheasant stir fry with Fried rice and a Thai peanut sauce. The birds were harvested on Saturday.
I used my ulu knife to get the breast and thigh meat.
View attachment ImageUploadedByHome Brew1447080401.583616.jpg
Marinated in soy sauce, garlic and a bit of sweet chili sauce for about an hour.
View attachment ImageUploadedByHome Brew1447080454.038586.jpg
Next I made the fried rice. Onions, peppers and garlic were fried in an electric wok for a minute, pre boiled and dried rice was added along with peas, an egg and some soy sauce.
View attachment ImageUploadedByHome Brew1447080706.431518.jpg
Put that on a serving plate when it was done.
View attachment ImageUploadedByHome Brew1447080820.957401.jpg
Next I added the pheasant to the wok, once that had a sear on it, added some frozen veggies, cabbage and the sauce.
View attachment ImageUploadedByHome Brew1447081047.238321.jpg
View attachment ImageUploadedByHome Brew1447081063.194094.jpg
View attachment ImageUploadedByHome Brew1447081074.868777.jpg
I don't have a recipe for the sauce and cook by taste. But it's basically peanut butter, sweet chili sauce, teriyaki stir fry sauce, some soy sauce and sriracha.
View attachment ImageUploadedByHome Brew1447081019.622741.jpg
View attachment ImageUploadedByHome Brew1447081110.785326.jpg
Egg rolls were store bought, but good... I don't like to mess with making those unless I'm doing a bunch for freezing etc.
Anyway, good way to prepare pheasant, especially if someone is on the fence about trying it.
View attachment ImageUploadedByHome Brew1447081175.133562.jpg
I used my ulu knife to get the breast and thigh meat.
View attachment ImageUploadedByHome Brew1447080401.583616.jpg
Marinated in soy sauce, garlic and a bit of sweet chili sauce for about an hour.
View attachment ImageUploadedByHome Brew1447080454.038586.jpg
Next I made the fried rice. Onions, peppers and garlic were fried in an electric wok for a minute, pre boiled and dried rice was added along with peas, an egg and some soy sauce.
View attachment ImageUploadedByHome Brew1447080706.431518.jpg
Put that on a serving plate when it was done.
View attachment ImageUploadedByHome Brew1447080820.957401.jpg
Next I added the pheasant to the wok, once that had a sear on it, added some frozen veggies, cabbage and the sauce.
View attachment ImageUploadedByHome Brew1447081047.238321.jpg
View attachment ImageUploadedByHome Brew1447081063.194094.jpg
View attachment ImageUploadedByHome Brew1447081074.868777.jpg
I don't have a recipe for the sauce and cook by taste. But it's basically peanut butter, sweet chili sauce, teriyaki stir fry sauce, some soy sauce and sriracha.
View attachment ImageUploadedByHome Brew1447081019.622741.jpg
View attachment ImageUploadedByHome Brew1447081110.785326.jpg
Egg rolls were store bought, but good... I don't like to mess with making those unless I'm doing a bunch for freezing etc.
Anyway, good way to prepare pheasant, especially if someone is on the fence about trying it.
View attachment ImageUploadedByHome Brew1447081175.133562.jpg
Culinary artistry there pawn. Just amazing stuff and beautiful documentation of the process.
I've been wanting to make some pasta with our Kitchenaid for some time.
Seeing this masterful creation of yours and watching a recent Netflix show interviewing Michelin Star chefs (Episode one is about a Chef in Modena and shows lots of great pasta making) has really got me excited to try it.
Once again, the already stratospheric-bar in this thread gets kicked ever higher. Hats off.
love the Ulu knife.
What a great post. Fantastic pics and mad skills. Must be extra satisfying preparing food you hunted yourself. I can only imagine how that feels.
Looks delicious.
Here's a fantastic article on pasta I was reading this weekend. I was debating on using semolina flour or GP or a mix (I used straight GP).
http://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html
Psylocide
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I do too... Since it's a single bevel, it's amazing for skinning and boning. Just slide the flat edge along the meat for skinning, along the bone to get your cut of meat.
Really, this is one of those Midwest style 'dump a bunch of **** in a pot/wok until it tastes good.'
I've made this stuff a million times and the ease of using all the store bought ingredients really makes it a simple dish to prepare.
Nothing like what passedpawn has going on up there haha. But yes, rewarding feeling to prepare something you've hunted yourself.
TheCADJockey
ALL YOUR BASE
Hoping to get a deer this year. I started skipping the price tag from the butcher and do it myself now. Saves a few hundred dollars and I can cut the meat however I want.
Sounds like a lot of fun to boot.
Incredible. wow!
What's in the rub. Reveal your secrets damn it!
The rub was a pre-mixed Honey Bourbon from a BBQ set my cousin bought me, wish I could break down the details for you.
Well, my sausage stuffed, bacon wrapped chicken thighs were a bit much (shock!). I think meat stuffed with meat or meat wrapped in meat are good, but not all three at once.
I took the leftovers and chopped them up and heated it up along with some chopped zucchini and mixed it up with penne and some of SWMBO's wonderful homemade pesto, which she made with basil from our garden. Now THAT was good. Pesto is really good with a little bacon and a little sausage.
I took the leftovers and chopped them up and heated it up along with some chopped zucchini and mixed it up with penne and some of SWMBO's wonderful homemade pesto, which she made with basil from our garden. Now THAT was good. Pesto is really good with a little bacon and a little sausage.
New smoker? That thing is too clean
applescrap
Be the ball!
The rub was a pre-mixed Honey Bourbon from a BBQ set my cousin bought me, wish I could break down the details for you.
I tin foil that drip shelf easier to clean
Yup, first use. I was not disappointed. :rockin:
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Dinner on Sat.
14day dry aged beef in the burger patties, home grown fancy tomatoes from GF garden, asiago buns from super market, and some pricey very sharp cheddar that had red wine in it.
Pickles are cucumbers also from the GF's garden and pickled in a dill brine with dill from her garden...lol.
Some almonds from Costco that were soaked in butter, then salted and roasted in oven. A little over cooked because I was trying to use same oven as the acorn squash.
Acorn squash soup, first time EVER and it was great! GF asked if I had written it down, when I said no, I had to stop eating and write it down. LOL. (Split the acorn squash, face down on cookie sheet to roast for 30, then face up close to heat to caramelize for 10 min, scoop into pot add 4cups water and 1cup whole milk. Basil, onion powder, garlic powder, teensy bit of red pepper seeds, chili powder, salt and worcestershire sauce.) ((Pic was taken before I remember the cracked black pepper, and it is important.))
((Edit...oh yeah, you only get soup with judicious use of stick blender...))
14day dry aged beef in the burger patties, home grown fancy tomatoes from GF garden, asiago buns from super market, and some pricey very sharp cheddar that had red wine in it.
Pickles are cucumbers also from the GF's garden and pickled in a dill brine with dill from her garden...lol.
Some almonds from Costco that were soaked in butter, then salted and roasted in oven. A little over cooked because I was trying to use same oven as the acorn squash.
Acorn squash soup, first time EVER and it was great! GF asked if I had written it down, when I said no, I had to stop eating and write it down. LOL. (Split the acorn squash, face down on cookie sheet to roast for 30, then face up close to heat to caramelize for 10 min, scoop into pot add 4cups water and 1cup whole milk. Basil, onion powder, garlic powder, teensy bit of red pepper seeds, chili powder, salt and worcestershire sauce.) ((Pic was taken before I remember the cracked black pepper, and it is important.))
((Edit...oh yeah, you only get soup with judicious use of stick blender...))
I'm getting prodded by SWMBO for acorn squash soup again lately! And yes, it is good eats! Nice dinner you laid out there!
What kind of smoker did you get? I want the see the smoker after picture as well!
http://www.amazon.com/dp/B00SMRXYCE/?tag=skimlinks_replacement-20
Didn't take an after pic. Those ribs dripped a lot of fat though.
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Lgaddy44
Well-Known Member
I'm sure you're aware, but there are a number of different racks out there for cooking ribs. Of course you'll still be lacking space if youre wrapping them all during your cook. Then again, even if you are wrapping, who's to say you can't stack them or even finish in the oven, after you wrap each rack.
View attachment 1447105587668.jpg
Put a few pork butts / shoulders. It's a fat spigot.
I have a WSM. I can get at least 4 per grate without a rib rack by curling them and pushing a skewer through them. Works great. You could do the same with a kettle (I do this on a Performer, but no pics). I don't like the rib racks... seems like the meat gets caught on them and tears when I try to get the ribs out of the rack. Maybe my racks are just crappy. I've only done this with babybacks.
Wow! That's awesome. What is the difference between the deluxe and the same one that is non-deluxe?
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I've shopped rib racks. Never used them though. I have not had a reason to feed more folks than two racks of spare ribs would be required. I may someday get one so I can do more, but for now I can fit what I need on the big Weber and just move them around flat, and flip and baste with apple juice
slym2none
"Lazy extract brewer."
My drool is drooling...
slym2none
"Lazy extract brewer."
That is no joke! I have to keep an eye out on my water-bath in my smoker, as if it runs dry, the cup or two of drained fat it catches will catch fire! Has happened to me once before, and I caught it right as it started. Burnt up the metal bowl, but I saved the pork.
GHBWNY
Well-Known Member
I made "Tripel Chicken Chili" for the game on Sunday. Here's the recipe:
3 good-sized chicken breasts, cut up into bite-size pieces, sauteed in olive oil with 1/2 C. chopped onion and 1/4 C. minced garlic until browned
In a slow cooker, combine the following:
1 C. chicken broth
1 can diced tomatoes
1 can tomato sauce
1 can cantellini beans
1 can red kidney beans
1 tsp. minced onion
1 tsp. oregano
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. soy sauce
1 tsp. Worstershire sauce
Set cooker on high. Add chicken and 3/4 C. Belgian Tripel (homebrew, of course). Keep lid slightly ajar to release alcohol. Cook for 2 hours. Sprinkle with shredded white cheddar, serve piping hot.
3 good-sized chicken breasts, cut up into bite-size pieces, sauteed in olive oil with 1/2 C. chopped onion and 1/4 C. minced garlic until browned
In a slow cooker, combine the following:
1 C. chicken broth
1 can diced tomatoes
1 can tomato sauce
1 can cantellini beans
1 can red kidney beans
1 tsp. minced onion
1 tsp. oregano
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. soy sauce
1 tsp. Worstershire sauce
Set cooker on high. Add chicken and 3/4 C. Belgian Tripel (homebrew, of course). Keep lid slightly ajar to release alcohol. Cook for 2 hours. Sprinkle with shredded white cheddar, serve piping hot.
Crap. Copied wrong link. Mine is the standard, it was a good bit cheaper. No window in door, no light, no remote, not stainless, just matt black. Operates just the same & I don't need the bells & whistles.
applescrap
Be the ball!
I agree a frigging window....but if i had splashed out on deluxe master built it has wheels! You need wheels well at least I do and im no small guy
