"Tonights Supper on the grill"

L Ross

L Ross

Well-Known Member
In addition to the venison I grilled Wednesday to my shooters, I cooked two Yak briskets yesterday. They were delicious but could have been more tender. If I do some next time I will cook it longer. But, today my wife canned all of the left overs, 11 pints worth. That is going to be fabulous.
 
Mitty38

Mitty38

Well-Known Member
JWFilips said:
As you guys know I'm into weird food!
Tonight it was Spanish & Hungarian chillies & Fungi Grilled with the main course being African Hairrasa rubbed and marinated Cow Liver!
Dit it up quick at 2 1/2 minutes per side to keep the insides pink....Melts in the mouth!
Took my chances and ate on the big outdoor table in the cat ranch! Had a lot of spectators but the meat was seasoned too hot for the Kitties!
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Shrooms are one thing I love any way I get them. Now you have me wanting to try Grilling shrooms.Wonder if button mushrooms, would be good on the grill stuffed with goat cheese chives and parmesan.
 
L Ross

L Ross

Well-Known Member
Mitty38 said:
Shrooms are one thing I love any way I get them. Now you have me wanting to try Grilling shrooms.Wonder if button mushrooms, would be good on the grill stuffed with goat cheese chives and parmesan.
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Coincidental you should mention mushrooms. We had .6" of rain Saturday morning and my neighbor the blacksmith and his wife mentioned looking for Oyster Mushrooms again and sure enough, Sue and I got 20 lbs. again last evening. I know what we will be working on today.
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
I took some of that smoked Bluefish, tossed it in the food processor. Ended up with what looked like BlueFish saw dust...

Mixed it with a soft cream cheese, teaspoon Garlic powder, table spoon + fresh parsley and two table spoons of the glaze. (Equal parts Bourbon, maple syrup & melted butter) mixed all up.

WOW!!! For crackers bagels or toast. BIG HIT last night. NOT appetizing looking. But flavor explosion! You know its fish, but not fishy. Its creamy & salty.
Almost Tuna fish consistency but not that much fish. I probably had a lil too much fish. Maybe 3/4 cup fish would be better.

CW
 
RBHarter

RBHarter

West Central AR
Pork , beef , and a venison slab and tenderloin.
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The pork roast was 2 pieces about 4.5&2.5 lb . The 2.5# I pulled with the beef at 155° in the 5.5# bottom round roast . The smaller pork roast made 165° but remained moist . Note to self the bottom round roast is lacking somewhat . It was tender and definitely not dry but the flavor was off a bit ........ Maybe I'll shoot the next one up with butter and Wostershire before rolling it in garlic pepper or maybe figure out a brine or something .
The venison being thin and probably only a pound or 2 only resided about 2 hr in the smoke box so it didn't draw a lot of smokiness but treated as desert range beef it was a fine addition and just over Medium.

I'm struggling with the temperature platue thing which is aggravated by multiple flavors and sizes but it's coming along . Electric heat control seems to help a lot for me
I think I've done about as much as I can with cherry wood. Oak is a future choice for beef as well as pecan .
 
JWFilips

JWFilips

Well-Known Member
Did up the last 3 pieces of the cow liver on the grill with white oak smoke! Far to much meat for me so I invited my son next door to come over ...he was having a bad day with his "worse half" as I call her!
He had some time to unwind and and enjoy the African marinated liver! ....I was out of the "Savory Spice Shop" Harrissa Seasoning Which is more authentic! Had to use the McCormick Custom blend which is way milder!
He really enjoyed the meal along with some Grilled Spanish Grenika Chillies!
I was happy he had a good & unique meal
 
Mitty38

Mitty38

Well-Known Member
JWFilips said:
Did up the last 3 pieces of the cow liver on the grill with white oak smoke! Far to much meat for me so I invited my son next door to come over ...he was having a bad day with his "worse half" as I call her!
He had some time to unwind and and enjoy the African marinated liver! ....I was out of the "Savory Spice Shop" Harrissa Seasoning Which is more authentic! Had to use the McCormick Custom blend which is way milder!
He really enjoyed the meal along with some Grilled Spanish Grenika Chillies!
I was happy he had a good & unique meal
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Your killin' me here!!!
I am sitting here right now looking at an out the door in a hurry baloney sandwich. Waiting for my machine to reboot.
I love beef liver. Been wanting to try cooking it over apple wood. Maybe with a little banana pepper butter covered grilled-" foil baked" potato on the side.
 
JWFilips

JWFilips

Well-Known Member
Usually the Offals are the cheapest cut of meats!
Snaged a quart of chicken livers yesterday at a regular super market ..Paid a buck 49 cents for them!
That will make 2 great meals!
 
Mitty38

Mitty38

Well-Known Member
JWFilips said:
Snaged a quart of chicken livers yesterday
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We have a restaurant call Lees, about 40
Mile from the house. They make deep fried chicken livers and Gizzards. Serve them with a really peppery chicken gravy.
It is a must stop every time I have to go down that way with the wife.
I get a quart of livers, she a quart of gizzards.
My kid is not so adventurous so chicken sandwich. LOL.
Need to try making chicken livers in the air fryer.
Made Chicken liver Kabobs on the grill once but just did not turn out the best.
 
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CWLONGSHOT

CWLONGSHOT

Well-Known Member
Tonight will be crab stuffed sea-bass. Cooked (baked) on the grill with pecan wood smoke. Corn on the cobb and Rice pilaf.
CW
 
Mitty38

Mitty38

Well-Known Member
Sorry guess but my tastes are pretty dull. Redneck, 1980ish, Yankee at times.

Tonight is burgers with onion in them. Cooked on Kingsford, and some Chicken wings all smothered in Open pit. Served with a healthy scoop of baked beans. And dump salad for desert.
 
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