"Tonights Supper on the grill"

[JonB]

I have done meatloaf on the smoker grill, but yesterday was 30º outside and the wood stove is going inside, I prefer to not start another fire, LOL.

Funny thought, last Fall, I put the smoker grill in a more handy spot for winter, than previous years...handy to access without shoveling snow to get to it. Guess what, I never fired it up one time this winter. Some years, I'll grill at least once a week during the winter.
I mention this, as the snow/ice has melted enough, so I moved it back to the other side (right side) of the sidewalk. Maybe I thaw out some Steak and fire it up tomorrow?

 

[JWFilips]

Going to have to try meatloaf on the grill!

 

[JWFilips]

BIL stopped by yesterday with a surprise package! He got a cow butchered and brought me all the nasty bits! Cow tongue, Cow heart, 5 packages of Liver and A pile of suet ( for the birds) Also through in a huge chuck roast & Filet mignon...as a tease! There will be lots of good eatin on the grill this summer! It is a shame they trash the kidneys, pancreas and lungs, I guess they are not allowed to sell those any more! ( Don't even get me started on the loss of the brain!)

 

[JWFilips]

Well Today I made a bunch of "mini chicken pot pies" inspired by polish pierogis...these things are great tasting & i Try to make them a healthy as I can for something wrapped in pie crust!
You need a grilled skinless, boneless chicken breast ( I use my old George Foreman grill) I lightly season the meat with salt and fresh ground pepper.
When cool I cut it up in to very small cubes...remember these are "Mini"...you can also shred the chicken!
Measure 1 cup of the chicken and add it to a 10.5 oz can of Campbell's Cream of Chicken Soup ( I use the new no sodium style...Plenty of salt in the crusts) To that add 1 cup of frozen peas & carrots and corn!
Mix well together & I do add more ground black telcherry pepper.


The pie crusts are the ones sold in the grocery store, like Pillsbury Pie crust or generic ( this is where the calories are)....I cut about 4" circles out of each of the two crusts in the box ...then knead the leftovers together and roll out to use as much of the dough as I can!


Use a teaspoon and gather up a glob of the filling and place it on the center of the circle of dough...

Very Important: Dip your finger into a bowl of water and rubbed it around he edge of the dough! And you pinch it in a crimp to seal the dough.


Next cut 3 vents in the filling area of the dough.

At this point they are ready to bake
However I make a bunch to freeze for the up coming weeks!
Lay those on a pan and place in the freezer for about 1/2 hour amd store in a freezer bag

Cook the thawed or fresh Dumplings at 360 Deg for about 14 minutes or looking done!
I use a Ninja Foodi so I bake and then air fry or air broil to get a nice crisp crust. Excellent!


About 480 calories per 4 pastries !

 

[smokeywolf]

Very pleased you're keeping this thread going. We have similar notions on cooking and eating.

We marinate chicken thighs (fat trimmed) in Italian dressing for 4 or more hours. Then I fire up the Kamado with hickory charcoal, throw on 3 or 4 fist sized pieces of hickory wood, wait a few minutes and lightly flame the pieces, then continue baking them in the barbecue at about 280* in a Pyrex bowl (still containing the Italian dressing) until done.

Mom then shreds the chicken and either wraps it in LaVash wraps with lettuce, tomato, cucumber, peppers, sometimes avocado and for me a drizzle of ranch dressing. Sometimes she just throws all that in a bowl and we eat as a salad.
We try and keep several bags of the grilled chicken in the freezer for quicker dinners. Which in fact is tonight's dinner.

Occasionally, she makes the same wraps or salad with tonkatsu (breaded, deep-fried pork tenderloin) instead of grilled/barbecued chicken.

 

[JonB]

Yesterday, I grilled some chicken thighs.

Sometime back, I bought some Fajita seasoning from the Mexica grocer. It comes in a spice shaker and I put it on these thighs before they were put on the grill. I put it on kinda thick, like seasoned salt...but this stuff isn't as salty as seasoned salt.

I just used kingsford charcoal. Indirect for a while, then direct and flip a few times, then when they are almost done, I peal off the skins, add more seasoning to the side the skin came off of, then put them on indirect heat and finished the skins over the coals until crisp.
I'm not sure how many calories 2 thighs and 6 skins have? But is was tasty.

 

[CWLONGSHOT]

I made a Meatloaf yesterday.
My usual way of making it tends to overcook it, so I took steps to avoid that. Instead of 350 for an hour, I went with 285 for 2 hours. One less Egg. and wrapped it in foil. After it reached 155 internal, I pulled it out of the oven and let it rest for 20 minutes, then chill. Yes, I cook a meatloaf strictly for leftovers.
RESULTS: Much better.

Buy a meat thermometer with cable. TIME is irrelevant & oven temps ALWAYS vari!! But when that internal temp hits 160 its done. NO more over or under cooking period!

 

[CWLONGSHOT]

Jon, try cooking your meatloaf in the barbecue. We use a large-ish shallow Pyrex baking dish (cover the outside with Al. foil). Even with 60% of the meatloaf in contact with the baking dish it gets a pretty good, slightly smoky flavoring. My family won't eat meatloaf cooked in the oven anymore.

If we can keep our son from eating 2 or 3 more helpings after we go to bed, the next day, 3 servings will get individually packaged in vacuum bags and frozen.

I LOVE LOVE doing meatloaf in my smoker!!!!!!

 

[JWFilips]

I'm not sure how many calories 2 thighs and 6 skins have? But is was tasty.

Jon
Skinless chicken thigh grilled = 184 calories
The same with skin on = 278 calories

( I like the skin on)

I still have access to my Nutrisystem "Numi" app........It has a database of zillions of foods! Including name brands and chain restaurants!

 

[CWLONGSHOT]

Smoked Meat Loaf!

Going in;

 

[CWLONGSHOT]

My best in a while!!

The wifes fork was throwing sparks!!

 

[smokeywolf]

Did a meatloaf in the Kamado tonight. This one was 1lb beef, 1lb pork and 1lb ground elk. Came out pretty good, but still not as good as beef, pork and bison.
Half of it got sliced, sucked & sealed in the food saver bags and put in the freezer for later.

 

[smokeywolf]

Flame seared Ahi Tuna. Mom is rolling it into sushi rolls as I type.

 

[462]

I grilled a teriyaki impregnated pork roast, my wife did a carrots, asparagus, Brussel sprouts, and grated parmesan combination sauteed in olive oil. Horse 'd overs were sliced cucumbers drizzled with Italian dressing and sprinkled with herbs. Dessert will be store-baked cookies. (I'm long past ready to bake some chocolate chip/coconut ((heavy on the coconut)) cookies.)

 

[dale2242]

I smoked a 7-8 lb pork shoulder on the pellet grill for pulled pork.
Brined in an apple juice marinade and injected before smoking.
A good 10 hrs. later we had some prime eating.
We made pulled pork taquitos with some of the leftovers.

 

[smokeywolf]

Pork tenderloins going on the Kamado tonight.

 

[JonB]

I brined a Beef heart overnight, gonna fire up the smoker this morning, then finish it in the pressure cooker.
iffin it ain't too ugly, I post some photos.

 

[Mitty38]

eewww

 

[JonB]

Out of the Brine, couldn't look better.

 

[smokeywolf]

Not on the grill, but made a big pot of beef stew last night. Most already got packaged and frozen, some will cover dinner tonight.