"Tonights Supper on the grill"

JonB

Halcyon member
Smokin' some Leg Quarters: BBQ style
I filleted the thigh meat off of the two funny looking ones on the left, saving those for fried chicken sammiches tomorrow for lunch.

My first photo posted here from my newish iPhone SE
I think I'll be using it as my general use camera from now on. I think I am retiring the fujifilm Z900 digital.

Chicken leg qtrs July 2019.jpg
 
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JWFilips

Well-Known Member
OMG that sounds so good! The thing I miss most from my childhood was my grandmothers fried chicken hearts and the taters and gravy cooked in the drippings. She would cook the hearts, about 5 pounds and they were as good cold as warm.

mattw:
One of my most favorite ways of making venison hearts are to slice into 1/2 " slabs.....Get the cast Iron pan "hot" and add butter and drop the slabs for 1 minute per side! This gets you a crisp exterior and a nice pink center!
Super tender and like heaven!
Overcook and it turns to rubber!
Jim
P.S. I grew up a poor American Polish kid who's father was a coal miner.....so some of my favorite meal memories were Offals ...cooked by an excellent chef! My Mom!
 

smokeywolf

Well-Known Member
JW, my mother grew up in Florida during the depression. Her father died of diabetes when she was 5. One of her favorite meals was venison liver.
 

uncle jimbo

Well-Known Member
Put some pork short ribs on the smoker a few minutes ago. It will make a great dinner tonight. The local sweet corn is on so we will have that with them.:p
 

JWFilips

Well-Known Member
This year I tried growing some hatch style chillies along with some poblano's
We had a storm last night and I lost a few plants So I had a rather large poblano and two medium sized Big Jim Hatch chillies that were on the ground so I smoke roasted them on my grill with pecan wood chips to get the skins to pop off and then cleaned them and stuffed them with pulled pork and Mexican cheese!

Back on the charcoal for 15 minutes & they were excellent! Have to say flavor and aroma was owned by the hatch versions!
Not real spicy but you knew you were eating chillies not garden peppers
 

Ian

Notorious member
Man, I should have taken a picture of tonight's supper, but we ate it all. Kind of a breakthrough in grilling really lean meat, specifically Nilgai but likely will work well for any of the antelope like Pronghorn or Blackbuck. Pat the cutlets dry with a paper towel, brush with cooking oil, light sprinkle of powdered garlic (not enough to taste but enough to kill the gamey flavor), sea salt, and black pepper. Sear at 400, one minute each side and cook 10-15 minutes at 375, turning once more. The oil provides just enough fat to bring out the flavor and keep the meat from drying out.
 

fiver

Well-Known Member
musta been cook outside day.
the wife partially cooked a pork roast last night and we let it rest in the fridge until tonight, then I run it through the smoker at 200-F for 2 hours then threw in some mac N cheese for about 50 minutes to go with it.
I'm about stuffed.
 

Ian

Notorious member
Must have been mac'n'cheese night too, wife whipped up a batch also.

My grill sits in the full afternoon sun, if I'd put the meat on earlier I wouldn't have even had to light the burners.
 

fiver

Well-Known Member
I think I got the smoker thing under control.
it sits on the front porch, I sit on the front porch [next to the kitchen window so I can yell in the house] the CD player sits on a shelf on the front porch, and the mini fridge sits on the front porch next to my chair.
I usually break down and dual task by turning on the sprinklers out front too so I can claim to be doing something besides just sitting on the front porch.
 

CZ93X62

Official forum enigma
My first stop in this thread, I believe.

I do like outdoor grilling. Steaks are ALWAYS good (of course), but we don't splurge too often like that. London Broil happens here quite often, as does carne asada.
 

smokeywolf

Well-Known Member
Mrs. smokeywolf picked up London Broil at Vons for under $3.00/lb. Said she's going back for more today. I think sale ends tomorrow.
 

CZ93X62

Official forum enigma
I saw similar pricing yesterday at our local chain market (Stater Bros.) on L/B. SWMBO elected against getting any of it, and she always holds that fifth Ace in her deck in the Kitchen Consumables venues. I stay in my lane.
 

JWFilips

Well-Known Member
Well A well planned and photographed supper on the grill ...almost!
Since I had more pulled pork for stuffing I decide to do again yesteday's stuffed chillies....however severe thunderstoms put and end to the outdoor experience!
However I have pics of the start of that well planned meal:
Tonights Chillies.jpg
Top left a smallish publano, the 2 bottom center are Smallish Big Jim Hatch chillies, and the yellow top right is a Bacskai Feher.... a Hungarian paprika pepper. On the grill with Pecan wood chips to smoke & roast the skins

Smoke Roasting.jpg
Smoke roasting!

Ready for pealing.jpg
Ok now these chillies are ready for pealing & stuffing!

THEN TORRENTIAL RAINS AND LIGHTNING! :angry:

Put them in the fridge and boiled 2 hotdogs for the wife & I !
"Best laid plans" !
 
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smokeywolf

Well-Known Member
Machine work doesn't always have to be pretty. If it works reliably, you did good work. If it works reliably for years, it's something to boast about.
 

fiver

Well-Known Member
straight to the cold water and those skins wipe right off.
I think it makes them a little sweeter too.
 

Ian

Notorious member
Most machine parts only have to be pretty on 10% of the surface area to do their job well.
 

Rally

NC Minnesota
Wow, you guys are gourmet chefs. Popcorn and Dinty Moore stew are a stretch for me.

Jim,
My wife grew a few peppers here last year. Can't tell you the variety, but the chipmunks here like the yellow ones best!
 

462

California's Central Coast Amid The Insanity
Oh, boy, Dinty Moore brings back long lost memories of living off base and bachelorhood. Rice-A-Roni was another off base staple. I'm paying the price for it now that I'm in pre-geezerhood.