"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
L Ross
Well-Known Member
No no, not the trash man. If nothing else cube up those roasts, run it through a meat grinder along with boiled potatoes, boiled carrots, and some raw onion. Makes a great hash. Mold up a big ol' patty and brown it up in a cast iron pan with a little bacon grease and put a runny over easy egg on top of it when you serve it.
JonB
Halcyon member
After the precooked roasts were thawed. I put the tough stringy roasts in the pressure cooker with a bit of water for 30 minutes. They still seemed tough and stringy, but maybe edible? So then I added the precious home made chicken brothe that I didn't want to waste if the roasts ended up in the trash. Back in the pressure cooker for another 30 minutes. I tried to cut the strings shorter...the dude that butchered that deer obviously cut the roasts incorrectly to have such long strings. Anyway, into the trash they went. That cured me from seeking out vension roasts/steaks for a while.
L Ross
Well-Known Member
RicinYakima
High Steppes of Eastern Washington
That is what happens here with all the goats!
JWFilips
Well-Known Member
Today I spent much of the day making Homemade Cream of mushroom soup. Used Laetiporus sulphureus ( Chicken of the woods),
Grifola frondosa ( Maitake or Ram's Head) Both picked wild last year and Agaricus bisporus ( White Commercial mushrooms )
Used a base of concentrated chicken stock ( stuff I make for the Cat Farm) Plenty of sautéed onions, garlic and fresh picked thyme from the winter garden and a 1/2 cup Pino Grigio . Just before it was done I put 2 cans of Campbell's Cream of mushroom soup ( No Salt version) and 1/2 cup of milk into the pot and reduced the heat to warm for about 30 minutes with stiring,
Came out great. Had that for supper with Steaks on the George Forman and Russet potato air fries in the Ninja
Grifola frondosa ( Maitake or Ram's Head) Both picked wild last year and Agaricus bisporus ( White Commercial mushrooms )
Used a base of concentrated chicken stock ( stuff I make for the Cat Farm) Plenty of sautéed onions, garlic and fresh picked thyme from the winter garden and a 1/2 cup Pino Grigio . Just before it was done I put 2 cans of Campbell's Cream of mushroom soup ( No Salt version) and 1/2 cup of milk into the pot and reduced the heat to warm for about 30 minutes with stiring,
Came out great. Had that for supper with Steaks on the George Forman and Russet potato air fries in the Ninja
JWFilips
Well-Known Member
You mean Goat Tacos .....Yum! Would love to have been there
RicinYakima
High Steppes of Eastern Washington
Come on out! The county I live in is the size of Conn. with a 1/2 million people and 200 Taco wagons. Goat and dairy cows are the most popular meats.
Mitty38
Well-Known Member
Been taking care of the kid and wife has gone lazy for the day. Plus she can't just keep it simple. She will try fancy and ruin it every time.
I laid out some chicken last night and it thawed.
Wanting something simple.....but good, for the wife and I.
So put the chicken in the oven for 2 hrs. On a platter oiled down with canola oil, With a little salt pepper and paprika. Turning once.
Well, could not stop there.
In the mean time boiled some rice. Sauteed a little tomato and bell pepper in the skillet. Then mixed that with the rice along with a little paprika, and olive oil to make a kind of mild Spanish rice.
After the rice was done to the point, almost all the water was soaked up, I put a lid on it.
In the meantime fired up the grill outside. With just a bit of mesquite bark, then right before putting the chicken on it, I sprayed with a little water to get it smoking. Finished out the chicken on the Grill 15 min, after fully cooked in the oven with light brown starting to crisp, skin. Just to get a little smoke on it.
Was a quite good meal. With light but distinct flavor tones.
I laid out some chicken last night and it thawed.
Wanting something simple.....but good, for the wife and I.
So put the chicken in the oven for 2 hrs. On a platter oiled down with canola oil, With a little salt pepper and paprika. Turning once.
Well, could not stop there.
In the mean time boiled some rice. Sauteed a little tomato and bell pepper in the skillet. Then mixed that with the rice along with a little paprika, and olive oil to make a kind of mild Spanish rice.
After the rice was done to the point, almost all the water was soaked up, I put a lid on it.
In the meantime fired up the grill outside. With just a bit of mesquite bark, then right before putting the chicken on it, I sprayed with a little water to get it smoking. Finished out the chicken on the Grill 15 min, after fully cooked in the oven with light brown starting to crisp, skin. Just to get a little smoke on it.
Was a quite good meal. With light but distinct flavor tones.
Last edited:
L Ross
Well-Known Member
Tonight's supper was fresh red fish fillets from Destin Ice Seafood. We actually travel with a small single gas burner, a 5lb. propane tank and my old comal. I heated that comal until Beelzebub was jealous and packed the blackening spices on those filets. 2 1/2 minutes on the first side, 2 minutes on the second side. Homemade remoulade that had been mixed and allowed to meld for an hour and a half in the fridge.
Fillets came out black and crusty unlike a lot of places afraid to make some smoke. I do them outdoors at home and here at the Vrbo. Flaky and tender inside, just delicious. Coleslaw, tater salad and a Gewurtztraminer to wash it down.
Fillets came out black and crusty unlike a lot of places afraid to make some smoke. I do them outdoors at home and here at the Vrbo. Flaky and tender inside, just delicious. Coleslaw, tater salad and a Gewurtztraminer to wash it down.
smokeywolf
Well-Known Member
Doing the marinated and roasted veggies again.
Onions, zucchini, cherry tomatoes and mushrooms marinated over 24 hours. Light flame char over oak charcoal and hickory wood. Veggies then dumped in deep roasting pan and heavily seasoned spatchcocked chicken suspended over the veggies on a grate. When the internal meat thermometer registers 163 it all comes out of the barbecue and rests for 20 minutes.
Onions, zucchini, cherry tomatoes and mushrooms marinated over 24 hours. Light flame char over oak charcoal and hickory wood. Veggies then dumped in deep roasting pan and heavily seasoned spatchcocked chicken suspended over the veggies on a grate. When the internal meat thermometer registers 163 it all comes out of the barbecue and rests for 20 minutes.
JWFilips
Well-Known Member
Tonight I made a neat Recipe : Spicey Italian sausage and penna pasta & kale. I have made this twice before and both Karen & I love it!
Today however I added sliced white button mushroom in when doing the onions and Pre Browned the Italian sausage ahead of time to drain off the excess fat (Grease). This recipe makes 6 serving ( for us) so it is economical and very tasty!
Thought you guys may like the base recipe as a pdf! I got it off of one of Karen's morning tv shows ( Kelly & Mark)
For us it is a keeper!
Today however I added sliced white button mushroom in when doing the onions and Pre Browned the Italian sausage ahead of time to drain off the excess fat (Grease). This recipe makes 6 serving ( for us) so it is economical and very tasty!
Thought you guys may like the base recipe as a pdf! I got it off of one of Karen's morning tv shows ( Kelly & Mark)
For us it is a keeper!
smokeywolf
Well-Known Member
Going to clear our sinuses tonight. Salmon filets with low, low sodium soy sauce drizzled on them, light sprinkling of black pepper and garlic powder. Then, pretty heavy coating of real wasabi from the tube, followed by a moderate coating of Japanese mayonnaise. Follow that with a liberal sprinkling of Panko. Spray panko with olive oil spray so it will brown.
Don't think I've ever used less than a half tube of wasabi for 6 pieces (equivalent to 1-1/2 to 2 filets) of salmon filet.
Might have tears in our eyes tonight, but our sinuses will be clear.
Don't think I've ever used less than a half tube of wasabi for 6 pieces (equivalent to 1-1/2 to 2 filets) of salmon filet.
Might have tears in our eyes tonight, but our sinuses will be clear.