"Tonights Supper on the grill"

[L Ross]

Made up 5 lbs. of extruded venison jerky. Filled two dehydrators still had a tray's worth left over. Brain storm. I'll put it in the little Masterbuilt smoker. So I did, and as I already had an ice cream bucket of sugar maple chips/saw dust right there I used that. 165°, a couple of hours, refilled the wood tray twice. Smoke rolling out of the vent.

When we checked on the dehydrators, the jerky had shrunk down enough to accommodate the jerky in the smoker. Brought it up to the house and shifted the stuff around on the trays. Bit off a piece of the smoked stuff, then handed a bite to Sue. Oh man, why didn't we put some smoke on the whole batch. Ran another tray out to the smoker but it was already fairly dry by then and while it took on some smoke the moist batch absorbed it much better.

Next time the entire 5 lbs. will get smoked for two hours and finish dried in the dehydrators.

 

[dale2242]

I have 20# of deer meat to grind.
I was going to make burger but have decided to make extruded jerky.
It will be going in my Big Chief smoker.
My nephew has a grinder and extruder.
Do you have any secrets about extruding that I need to know?
What did you season the meat with?
I bought some Smokehouse seasoning to mix with the grind.
Some pork and beef ribs are going on the pellet grill smoker for dinner this evening.

 

[L Ross]

I have 20# of deer meat to grind.
I was going to make burger but have decided to make extruded jerky.
It will be going in my Big Chief smoker.
My nephew has a grinder and extruder.
Do you have any secrets about extruding that I need to know?
What did you season the meat with?
I bought some Smokehouse seasoning to mix with the grind.
Some pork and beef ribs are going on the pellet grill smoker for dinner this evening.

We seasoned the meat with PS Seasonings Teriyaki jerky seasoning. The package is for 15# of meat but conveniently sub packaged inside the box in envelopes for 5# batches. We thoroughly mixed the seasoning into the meat in a bowl and refrigerated it over night. We extruded the mix onto the smoker wire racks that we had covered with parchment paper Sue uses for baking. That worked nicely and prevented the extruded meat from sagging through the wire racks. I smoked at 165° for a couple of hours over sugar maple chips and sawdust. That level of smokiness seems just about right to us. Then put it in the dehydrator to dry to the not quite crisp stage. I want to be able to bend it without it snapping off, but I want to seeing tearing at the bend. I think if it is still rubbery it is too moist.

One other tip I have is really about tips. The extruder has several tips in the kit, of course none were just what I wanted. The single flat tip I felt was too narrow at perhaps just over 1/2" wide. There was a double tip, like a Y pipe dual exhaust, that shot out two strips perhaps 3/4" wide. I held a finger over one tip so I could extrude a single strip as I was trying to pipe it onto round dehydrator screens at first. The smoker racks, being rectangular allowed me to squirt both strips at the same time. If I could have the exact tip I wanted it would be a single barrel that extruded a 1" wide strip. Anyway, we far and away preferred the smoked jerky over the simply dried and I'll bet you will also.

 

[fiver]

done up a couple of batches of japanese style Teriyaki for dinner last night.
paired them with some poofy fried bread dough and some delicatta squash from the garden.
i thought i made too much but there wasn't any left so i guess i eyeballed it right.

in japanese teri yaki simply means shiny sauce.
it isn't that candy sweet stuff like your store jerky, or bottled sauce.
it does have some sugar in it, but it can come in a myriad of flavors.
i done 2, both with soy sauce, corn starch, water, and sugar.
one had ginger and pepper, the other had less ginger but garlic and the drippings from the pork roast in place of the water.
the trick is to add just barely enough sugar to make the glaze, but not so much your making candy

 

[L Ross]

done up a couple of batches of japanese style Teriyaki for dinner last night.
paired them with some poofy fried bread dough and some delicatta squash from the garden.
i thought i made too much but there wasn't any left so i guess i eyeballed it right.

in japanese teri yaki simply means shiny sauce.
it isn't that candy sweet stuff like your store jerky, or bottled sauce.
it does have some sugar in it, but it can come in a myriad of flavors.
i done 2, both with soy sauce, corn starch, water, and sugar.
one had ginger and pepper, the other had less ginger but garlic and the drippings from the pork roast in place of the water.
the trick is to add just barely enough sugar to make the glaze, but not so much your making candy

That's what I like about PS's Teriyaki Jerky Seasoning, it is not sweet. What I don't understand is just what smoking did to it though. The meat from the smoker is so much better. The spices just seem to come alive.

 

[fiver]

it's like letting chili sit overnight.

my take on the smoker is the heat is transitory.
in the oven everything is simply surrounded by warmth until it soaks in.
in a smoker the smoke carries the heat up and around the stuff in the box it isn't smothered in heat but bathed in it.

i've retained my old smoker that's just an aluminum box.
it goes through a ton of wood, smoke leaks out from every joint, and it never really gets very hot, it takes twice as long to smoke stuff than the newer one with just a small vent in the top that runs at about 35-40F higher.
i use them both but for different things.

 

[Winelover]

City Chicken. Version using alternating cubes of pork and venison (rather than lamb) on skewers. Breaded, lightly fried, and finished in the oven.

 

[Matt_G]

^^
That looks mighty tasty John.

 

[Matt_G]

Well, Safeway is being true to tradition again this year and has Prime Rib on sale.
It is even a better price than last year.
$4.77 a pound, provided you spend 50 dollars on other grocery's.
Limit of 1 per household.

Picked one up and had them cut it into steaks.
22.86 lbs made twenty steaks and cost me $109.04
Just got all but two vacuum sealed and in the freezer.
We'll eat those tomorrow.
I'm a happy camper.

 

[fiver]

i looked at a couple of those 'rib roasts' yesterday.
about 6-1/2's long and almost 40 bucks..... limit 1... pass.

 

[Matt_G]

^^
Yikes.
I wouldn't have bought that either.
What we buy is the whole prime rib.
Not sure how big it was dimension wise...
Maybe 2 feet long by a foot wide.
That's a rough guess.

 

[popper]

Just a can of rotini/chicken soup tonite. She had salmon and I had filet list nite. Gotta alternate some.

 

[dale2242]

Grilled up a couple of mongo T-bones for my son and I last night.
My daughter-in-law wants me to grill a prime rib for New Years.
The grilling part is easy money but I`m not sure what to use for a rub.
What is your preferred rub for prime rib????

 

[Winelover]

We use a recipe from Allrecipies.com for Smoked Prime Rib (5 pound boneless)

Rub: (oil mixture)

2 tablespoons of cracked black pepper
2 teaspoons of garlic powder
2 teaspoons of dried rosemary
2 teaspoons of dried thyme
1 teaspoons of onion powder
1 teaspoons of paprika
1/2 teaspoon of cayenne pepper.

Sprinkle 2 1/2 teaspoons of kosher salt over entire roast and wrap in plastic wrap for 4- 24 hours.

Combine the rub mixture in a bowl and let sit for one hour.

Coat entire roast with oil mixture and refrigerate for 1 to 12 hours.

Preheat smoker to 225-230*F

Add hickory or pecan wood chips.

Insert meat thermometer into thickest part of roast and smoke till internal temperature of 145*F is attained. About 3-3 1/2 hours for 5 pound roast.

Preheat oven to 500-550*F

Bake roast in the preheated oven until crust is crunchy, produced a reverse sear, 15-20 minutes.

Allow roast to rest for 15-20 minutes before slicing.


Perfectly pink roast is the result.

 

[JWFilips]

I had a treat tonight: A Nice fried brook trout! Should have been a supper for my late brother so I hope he was here with me! His son gave him 2 big brook trout just before he turned for the worst at the end of August. My SIL pulled them out of the freezer and gave them to me because she said he was the only one to eat them at their house, Felt a bit strange making his last fish that his son brought him...but I said a little prayer to him and felt better about it! Hope he didn't mind that I shared some with our old Tabby, Timmy. He refused to eat all day but as soon as I put my plate on the table he was my pal! He ate about 1/4 of one side...most he has eaten in the past 2 days.
Said another little prayer to apologize for his manners!

 

[popper]

Chicken soup again, fine with me. She adds shredded chicken breast so I do get protein along with the noodles.

 

[KeithB]

Loaded baked potato for supper. Topped with some sour cream, shredded cheddar, diced purple onions, minced jalapeños, and diced black olives. Simple and quick to make, very warming on a chilly evening.

 

[fiver]

some roast i couldn't chew.
something made with bacon or bacon grease i couldn't quite identify [maybe summer squash?]
and some sort of macaroni salad made with a jug of mustard, and just noodles.
the dogs were okay with it, i had some cookies and milk.

 

[L Ross]

some roast i couldn't chew.
something made with bacon or bacon grease i couldn't quite identify [maybe summer squash?]
and some sort of macaroni salad made with a jug of mustard, and just noodles.
the dogs were okay with it, i had some cookies and milk.

Slayin' me. Not married to a near Iron Chef is what you're implying?

 

[fiver]

not even close.... to be fair the area where we store stuff like the salad spinner, tortilla press, and food processor does have a lot of shelf space since they were all thrown/given away as unknown machinery.

but if you like your steak rare medium and well done you've come to the right place.