"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
CWLONGSHOT
Well-Known Member
Starting a rack of ribs and a small roast today. Smoke tomorrow.
(Pork) wild boar.
CW
(Pork) wild boar.
CW
JonB
Halcyon member
mmm deviled eggs.
which reminds me, I just got a bunch of farm fresh eggs from my buddy.
...and I already have a bunch in the frig from the last time he gave me a bunch.
So, I had to plug in the extra frig...I guess I should start boiling some water.
fyi, a bunch is about 8 or 9 dozen. That's a lot for a bachelor, LOL.
Winelover
North Central Arkansas
Marinated and grilled venison backstrap. Tapawingo Roasted New Potato & Pepper Salad with a side of corn on the cob. Of course, a Malbec from Argentina (Mendoza).
I like my backstrap kept whole but halved. Marinated in a olive oil, red wine vinegar, rosemary, garlic, ketchup & hot sauce concoction.
If you care for specifics, PM me. Tapawingo is an upscale restaurant, just south of Traverse City, Michigan but out in the boonies. The potato salad is served warm but is pretty good cold, too. The salad consists of bacon pieces, raw onions and bell peppers. Dressing is mayonnaise, Dijon mustard, and Balsamic vinegar.
I like my backstrap kept whole but halved. Marinated in a olive oil, red wine vinegar, rosemary, garlic, ketchup & hot sauce concoction.
If you care for specifics, PM me. Tapawingo is an upscale restaurant, just south of Traverse City, Michigan but out in the boonies. The potato salad is served warm but is pretty good cold, too. The salad consists of bacon pieces, raw onions and bell peppers. Dressing is mayonnaise, Dijon mustard, and Balsamic vinegar.
CWLONGSHOT
Well-Known Member
OOH I LOVE good Deviled Eggs!!!!
I pulled all that Boar out and it was not ribs! I cant tell ya what part it was but resembled country ribs (no bone) the roast had a bone I didnt recognize either!! :
But I sliced it to the same 1.5" thick for a total of seven pieces near the size of a NY strip steak (but thicker)
I was a lil alarmed but looking at the meat its gonna be awesome!!
Its all coated with my dry rub takin in the goodness!!
Ill start the smoker in the early AM and get it ta smoking @ about 200 for 3-4 hours. The. The cheat (wrap in foil and slather with sauce) Back on heat for 2-3 hours then back out if the foil and on the grill for about a hour till done. Ooh man I can already taste them!!
CW
I pulled all that Boar out and it was not ribs! I cant tell ya what part it was but resembled country ribs (no bone) the roast had a bone I didnt recognize either!! :
But I sliced it to the same 1.5" thick for a total of seven pieces near the size of a NY strip steak (but thicker)
I was a lil alarmed but looking at the meat its gonna be awesome!!
Its all coated with my dry rub takin in the goodness!!
Ill start the smoker in the early AM and get it ta smoking @ about 200 for 3-4 hours. The. The cheat (wrap in foil and slather with sauce) Back on heat for 2-3 hours then back out if the foil and on the grill for about a hour till done. Ooh man I can already taste them!!
CW
CWLONGSHOT
Well-Known Member
Not on the grill, Well side burner!! Making beef stroganoff tonight.
Wasalmonslayer
Well-Known Member
Looks good winelover!
I cooked up some cast iron seared chinook salmon with a ginger, soy sauce, brown sugar reduction to drizzle over it.
The wife made a spinach with fresh fruit and balsamic vinegrette salad as a side.
Sorry I was to hungry to photo it and the plates were clean when we finished
Next time I’ll photo it.
I cooked up some cast iron seared chinook salmon with a ginger, soy sauce, brown sugar reduction to drizzle over it.
The wife made a spinach with fresh fruit and balsamic vinegrette salad as a side.
Sorry I was to hungry to photo it and the plates were clean when we finished
Next time I’ll photo it.
Last edited:
CWLONGSHOT
Well-Known Member
Im three + hours in on the smoke (first step)
Im doing the "cheat" but it comes out great and isnt that the reason for doing it?!
I just wrapped it in dbl foil and juice to steam and get tender.
Last step will be Grill just before dinner when I add the sauce.
Looks & smells great so far.
Im doing the "cheat" but it comes out great and isnt that the reason for doing it?!
I just wrapped it in dbl foil and juice to steam and get tender.
Last step will be Grill just before dinner when I add the sauce.
Looks & smells great so far.
smokeywolf
Well-Known Member
Not sure if I'll fry or bake the red snapper tonight.
Too bloody hot to barbecue this afternoon. BUT, barbecue tomorrow. Surf & Turf; tritip and shrimp. We're celebrating 2 great things:
Echo-cardiogram today showed Mrs. smokeywolf's heart is almost normal. Just barely outside or above the "ejection fraction" percentage that is considered "borderline heart failure". Cardiologist said, it took a long time, but he never expected her to achieve this level of recovery.
You cannot believe the smile on my face.
Other thing is, 25th anniversary tomorrow. Don't know how she put up with me that long.
Too bloody hot to barbecue this afternoon. BUT, barbecue tomorrow. Surf & Turf; tritip and shrimp. We're celebrating 2 great things:
Echo-cardiogram today showed Mrs. smokeywolf's heart is almost normal. Just barely outside or above the "ejection fraction" percentage that is considered "borderline heart failure". Cardiologist said, it took a long time, but he never expected her to achieve this level of recovery.
You cannot believe the smile on my face.
Other thing is, 25th anniversary tomorrow. Don't know how she put up with me that long.
JWFilips
Well-Known Member
Simple fare tonight
Did some Dietrz & Watson Black Forest winers! Very addictive but not the best for Old Folks! Try for them every two weeks!
Also did up some Himo Togarashi Chillies! NO They are not ugly green beans!!!!
A national Treasure vegetable of Japan
Tossed them in a little oil and heavy soy sauce!
Very tasty!
Introducing myself to Quince wood smoke! It is very pleasant like pear!
My 40 year old Outdoor bonsai Quince tree, finally said goodbye this spring!
I feel a big loss because of all the quince jam I have made in those years! Combination of too much shade and very wet soil erosion did her in!
But I will have a few years of good smoking wood to remember her by!
Did some Dietrz & Watson Black Forest winers! Very addictive but not the best for Old Folks! Try for them every two weeks!
Also did up some Himo Togarashi Chillies! NO They are not ugly green beans!!!!
A national Treasure vegetable of Japan
Tossed them in a little oil and heavy soy sauce!
Very tasty!
Introducing myself to Quince wood smoke! It is very pleasant like pear!
My 40 year old Outdoor bonsai Quince tree, finally said goodbye this spring!
I feel a big loss because of all the quince jam I have made in those years! Combination of too much shade and very wet soil erosion did her in!
But I will have a few years of good smoking wood to remember her by!
CWLONGSHOT
Well-Known Member
Baked Crab Cakes and Scallops.
With smoker box and Apple Wood Chips.
With smoker box and Apple Wood Chips.
JWFilips
Well-Known Member
While not on the grill but on the kitchen stove: had some pesto pasta tonight! Past two weeks I have been harvesting good quantities of Fresh Basil leaves ...I grew a hybrid this year called "Nufar"; the leaves are near 4" long and very strong tasting.
2 cups packed leaves, 4 garlic cloves, 1/2 cup of intense extra virgin olive oil, 2 tablespoons of roasted pine nuts, some sun dried tomatoes,
1/2 cup of shredded Romano cheese ( should be Parmesan but I rather Romano) Black pepper and sea salt.
Blend together in a food processor until smooth ....refrigerate 12 hours before use !
My favorite is Pesto Chicken ( or Turkey) sandwiches with aged provolone, pesto and arugula on tuscan bread.... may be some sliced hot cherry peppers!
But tonight I had "Pesto Pasta" an interesting simple Italian dish! Total vegetarian yes but very tasty and simple.
Boil some Linguine and just before it is al dente...Take out a scoop of the hat pasta water and make a sauce wit it by adding two heaping tablespoons of Pesto and blend Together.
Drain pasta and toss the pesto in to the linguine! and plate!
Simple excellence! Need some dark red wine,also!
2 cups packed leaves, 4 garlic cloves, 1/2 cup of intense extra virgin olive oil, 2 tablespoons of roasted pine nuts, some sun dried tomatoes,
1/2 cup of shredded Romano cheese ( should be Parmesan but I rather Romano) Black pepper and sea salt.
Blend together in a food processor until smooth ....refrigerate 12 hours before use !
My favorite is Pesto Chicken ( or Turkey) sandwiches with aged provolone, pesto and arugula on tuscan bread.... may be some sliced hot cherry peppers!
But tonight I had "Pesto Pasta" an interesting simple Italian dish! Total vegetarian yes but very tasty and simple.
Boil some Linguine and just before it is al dente...Take out a scoop of the hat pasta water and make a sauce wit it by adding two heaping tablespoons of Pesto and blend Together.
Drain pasta and toss the pesto in to the linguine! and plate!
Simple excellence! Need some dark red wine,also!
CWLONGSHOT
Well-Known Member
Red Snapper on the grill but baked/steamed.
10min with smoker box rolling uncovered then 5-7 more covered. Seasoned fish, buttered and with a Cup of White wine in a 9x13 Pyrex. Sho-Peg white corn and mashed red potatoes.
Ooh YUM!!
CW
10min with smoker box rolling uncovered then 5-7 more covered. Seasoned fish, buttered and with a Cup of White wine in a 9x13 Pyrex. Sho-Peg white corn and mashed red potatoes.
Ooh YUM!!
CW
JWFilips
Well-Known Member
Decided to do Pork stuffed Chillies tonight.
Made the spicy Pork filling this morning & also a Sweet Tomato based spicy sauce.
I stuffed 2 Grenikas ( Spanish) 2 Poblanos ( Mexican) and 2 Hungarian Barksis
Worked out well grilled 25 minutes with with Qunice smoke!
Then sauced and baked 25 minutes!
Excellent!
Made the spicy Pork filling this morning & also a Sweet Tomato based spicy sauce.
I stuffed 2 Grenikas ( Spanish) 2 Poblanos ( Mexican) and 2 Hungarian Barksis
Worked out well grilled 25 minutes with with Qunice smoke!
Then sauced and baked 25 minutes!
Excellent!