smokeywolf
Well-Known Member
Two racks of baby-backs and a big bowl of BBQ baked beans.
"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
JonB
Halcyon member
Not grilled...but I made a pot of Chili Con Carne last night (for today).
I never follow a recipe and I almost always NEVER get the meat to bean ratio correct, usually it has to do with me using leftover meat...and that's what happened to this batch...too much pork.
The day prior, I made (and failed) roasting a pork roast, I don't recall the cut, but it was lean. It turned out tough. I though about putting it into the pressure cooker for a second cooking, but figured Chili Con Carne would work too. It was a large roast...I should have added a third can of beans and more tomato/bell pepper. btw, it cooked 4 hours last night, then set outside to cool...yes it froze...and put it back into the crock pot this morning. it's been heating/cooking for 6 hours and the pork is still tough...eat-able, but tough.
Next time this happens, I'm gonna throw out the roast and just use fresh hamburger...that never fails to be good.
>>>Did I mention the new gas station/convenience store sells fresh meat, including hamburger...Hamburger for $1.99 a lb and this week they have a $2 off coupon on all there meats. I wonder if gas station burger will be a mistake?
I never follow a recipe and I almost always NEVER get the meat to bean ratio correct, usually it has to do with me using leftover meat...and that's what happened to this batch...too much pork.
The day prior, I made (and failed) roasting a pork roast, I don't recall the cut, but it was lean. It turned out tough. I though about putting it into the pressure cooker for a second cooking, but figured Chili Con Carne would work too. It was a large roast...I should have added a third can of beans and more tomato/bell pepper. btw, it cooked 4 hours last night, then set outside to cool...yes it froze...and put it back into the crock pot this morning. it's been heating/cooking for 6 hours and the pork is still tough...eat-able, but tough.
Next time this happens, I'm gonna throw out the roast and just use fresh hamburger...that never fails to be good.
>>>Did I mention the new gas station/convenience store sells fresh meat, including hamburger...Hamburger for $1.99 a lb and this week they have a $2 off coupon on all there meats. I wonder if gas station burger will be a mistake?
JWFilips
Well-Known Member
It maybe fine but never eat gas station Sushi!
Jon I have made Pork roast that melts in your mouth and I have made them like leather! Some times I think it has to do with the age of the meat and in it's trip to the oven was frozen a time or two in transport
Last edited:
JWFilips
Well-Known Member
Another cut of pork that baffles me is the loin roast....sometimes excellent some times bland and chewy If you do it med rare it has good flavor and it tender but no cooking instruction want you to do that! ( I doubt our hogs are eating rats anymore.... "Trichinosis" )
L Ross
Well-Known Member
Last night's supper was enchilada casserole. Probably breaking all kinds of Mexican cooking rules with that one. Never the less, I did make and use a home made enchilada sauce using good dried peppers from a Mexican grocery, good leathery peppers. Instead of ground beef we used ground Yak, home made venison/pork chorizo, and frijoles negros refritos all blended together as the meat mixture. Then there's a bunch of corn tortillas, cheese, sour cream. All of that is in layers in a baking dish sort of like a Mexican lasagna. Oh man, I had to restrain myself so as to not go get seconds.
JWFilips
Well-Known Member
Old People eat early!
Well today my wife went to Sam's Club to get the weird things we get their that are a great deal.
She came home with 4 Shrimp/ Crab / Lobsters stuffed Salmon Fillets!
So Two for supper tonight and the other two for Saturday.
Still learning my Weber kettle grill ( got a chart posted in my kitchen With my findings from last year!)
Hard wood charcoal chunks ....brands are different! So there is always a curve
Tonight Indirect heating on the oiled griddle plate 20 minutes with some White oak wood smoke!
Meal came out excellent!
Well today my wife went to Sam's Club to get the weird things we get their that are a great deal.
She came home with 4 Shrimp/ Crab / Lobsters stuffed Salmon Fillets!
So Two for supper tonight and the other two for Saturday.
Still learning my Weber kettle grill ( got a chart posted in my kitchen With my findings from last year!)
Hard wood charcoal chunks ....brands are different! So there is always a curve
Tonight Indirect heating on the oiled griddle plate 20 minutes with some White oak wood smoke!
Meal came out excellent!
RBHarter
West Central AR
As predicted .........ruined another one ...... I'm not sure what is missing but there's something . The smoke was pretty good this time , might have been that sliver cedar that snuck in ......that's probably it . 
Lumpy tater salad , sweet relish thank you . It was supposed to be cob corn ........missed connection I guess ........
4.5 hours 225-250 from room temp oak perk . Mostly just pepper , garlic and onion dust . (Not much onion it doesn't like me .) Didn't start it soon enough ........
Lumpy tater salad , sweet relish thank you . It was supposed to be cob corn ........missed connection I guess ........
4.5 hours 225-250 from room temp oak perk . Mostly just pepper , garlic and onion dust . (Not much onion it doesn't like me .) Didn't start it soon enough ........
Pellet grill does a great job on them.
JWFilips
Well-Known Member
Our Pizzas are" Papa Jim's" ! That mean's me making the gourmet pizza! I do not mind it so much because after a number of years my family thinks
I have it down pretty good! What they forget is I have my Multi Type tomato sauce! Yes that does make a diffference in taste
I have it down pretty good! What they forget is I have my Multi Type tomato sauce! Yes that does make a diffference in taste
JWFilips
Well-Known Member
My Wife made up skews of Shrimp, Wrapped in bacon and sprinkled with Maple / Brown sugar as a glaze
A bit of a challenge for me to grill.....used indirect heat with the charcoal and my fish pan!
Didn't do too bad..... they disappeared quickly...Then roasted some ears of sweet corn over the hot coals.
I'm not a big fan of these new "super sweet" corns they are selling at the market ...."too sweet" all of the real corn flavor is lost!
A bit of a challenge for me to grill.....used indirect heat with the charcoal and my fish pan!
Didn't do too bad..... they disappeared quickly...Then roasted some ears of sweet corn over the hot coals.
I'm not a big fan of these new "super sweet" corns they are selling at the market ...."too sweet" all of the real corn flavor is lost!
JonB
Halcyon member
waking this thread up...dang, it's been a year
Aldi's marked down a bunch of Leg-o-lamb (boneless)...1/2 price.
3.25 lbs of meat for $11, can't beat that.
I was gonna grill it, but winds have shifted and we are getting all Canada's wildfire smoke, worst I ever seen it and didn't want to spend any extra time outside. So I put the Meat in the crockpot with some schmaltz, fresh pineapple, course sea salt, and a fist full of spearmint stalks/leaves.
I've never cooked lamb, but have had it in a restaurant...always comes with mint jelly, which was the impetus for my brainstorm of a recipe. Dang best roast I ever had. If I had a clue how good this would turn out, I would have emptied the shelf of all the marks down boneless legs.
the photo doesn't do it justice.
Aldi's marked down a bunch of Leg-o-lamb (boneless)...1/2 price.
3.25 lbs of meat for $11, can't beat that.
I was gonna grill it, but winds have shifted and we are getting all Canada's wildfire smoke, worst I ever seen it and didn't want to spend any extra time outside. So I put the Meat in the crockpot with some schmaltz, fresh pineapple, course sea salt, and a fist full of spearmint stalks/leaves.
I've never cooked lamb, but have had it in a restaurant...always comes with mint jelly, which was the impetus for my brainstorm of a recipe. Dang best roast I ever had. If I had a clue how good this would turn out, I would have emptied the shelf of all the marks down boneless legs.
the photo doesn't do it justice.