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[rps]

I went fishing today instead of hunting - I have not hunted since my 20's - and put a walleye in the freezer. When I returned to the house, I put ribs in the knock off egg to smoke and made no egg, no olive potato salad.

My wife and I do not prefer sauce so the picture shows sauceless ribs. Good stuff!

[Chief Grey Bear]

2 hours ago, BilletHead said:

                Well ,

Shoot Dove and eat dove. I sliced off the breast sides and the Mrs. sandwiched a couple jalapeno slices between the sides and wrapped in bacon. Did not have to toothpick the bacon on as we just packed the grill basket and this secured everything together. The charcoal was hot and a foil pack of chunked seasoned potatoes were already cooking on the gas grill,

   So we ended up with boneless grilled dove. Made up some blue cheese dip and raw veggies too for anther side.

    BilletHead

My son and a friend went opening morning. Shot a few. Hooked up the camper and headed north on a wim. 

Ended up outside Maryville Mo. Shot limits everyday and catfished a local lake and the MO river. Had a heck of a time. Are making their way back now. Will be home tomorrow! 

[Chief Grey Bear]

Pulled pork nachos. 

Edit

I did a trial run today, that's why they are in a container. 

Im going to do another BBQ gig this month and I'm thinking of adding these to the lineup.

[BilletHead]

      

2 minutes ago, Chief Grey Bear said:

My son and a friend went opening morning. Shot a few. Hooked up the camper and headed north on a wim. 

Ended up outside Maryville Mo. Shot limits everyday and catfished a local lake and the MO river. Had a heck of a time. Are making their way back now. Will be home tomorrow! 

   Looking forward to the report,

1 minute ago, Chief Grey Bear said:

Pulled pork nachos. 

 

          Road trip food? Eating while driving and I am sure you are not reporting all this from behind the wheel?

BilletHead

[Chief Grey Bear]

No, I just edited my post.

[Johnsfolly]

On Saturday while in St Louis I looked up a couple of the Diners, Drive-Ins, and Dives locations. There were three that were fairly close to the Botanical Gardens, a gastro pub, an Asian fusion restaurant and a barbeque spot. We decided on checking out The Shaved Duck (the BBQ spot). You could tell immediately that this was a BBQ place with the smell of the smoke filling the small dining area. There was evidence of Guy Fieri's visit that included  poster and a air-brushed Fieri head logo painted on the wall.

As we were sitting the chef came out with a large butcher block tray of assorted smoked meats and ribs for a party of 10. It looked and smelled fantastic. We all ordered apps and small meals and split all of them between the six of us.

We got and order of their jalapeno and duck chili topped on mac and cheese, just a bowl of the same chili, candied bacon with walnuts, and skillet cornbread for apps.

A 1/3 slab of baby back ribs, a smoked meat sampler with pulled pork and smoked meatloaf, and a couple of wedge salads

Definitely worth going back!

 

 

[Johnsfolly]

With fall in the air I wanted a bit of apple for yesterday's breakfast, but we had eaten them all. I opted for opening a can of our preserved peaches. I diced a couple of peach halves and toasted diced walnuts. Livie made a buttermilk pancake batter. We also added nutmeg and cinnamon to the mix to bring in those warm autumn spices. Mixed in the walnuts and peaches. The walnuts ended up a little bitter. I would have use pecans if we had any in the house. The maple syrup did counterbalance the slight bitterness of the walnuts.

[BilletHead]

18 minutes ago, Johnsfolly said:

With fall in the air I wanted a bit of apple for yesterday's breakfast, but we had eaten them all. I opted for opening a can of our preserved peaches. I diced a couple of peach halves and toasted diced walnuts. Livie made a buttermilk pancake batter. We also added nutmeg and cinnamon to the mix to bring in those warm autumn spices. Mixed in the walnuts and peaches. The walnuts ended up a little bitter. I would have use pecans if we had any in the house. The maple syrup did counterbalance the slight bitterness of the walnuts.

         Looks good John,

If you want any native pecans I can give you the name of a friend who has groves, cracks and ships. Nice and easy picking. Not sure how this years harvest is looking. We generally buy thirty to thirty five pounds to pick,

BilletHead

[Johnsfolly]

4 minutes ago, BilletHead said:

         Looks good John,

If you want any native pecans I can give you the name of a friend who has groves, cracks and ships. Nice and easy picking. Not sure how this years harvest is looking. We generally buy thirty to thirty five pounds to pick,

BilletHead

Yes please send me his information. Sue gets them by the 5 to 6 lb bag from the Amish. Doesn't hurt to have additional sources. Do you think that you could keep them fresh longer with vacuum sealed batches?

[BilletHead]

1 hour ago, Johnsfolly said:

Yes please send me his information. Sue gets them by the 5 to 6 lb bag from the Amish. Doesn't hurt to have additional sources. Do you think that you could keep them fresh longer with vacuum sealed batches?

    We take all we buy ( ready between thanksgiving and middle of December) and spread some towels on the kitchen table. Dump the cracked nuts out and spread around for them to dry a bit more. Stir once or twice a day. We start picking and put the nut meats in gallon ziplock bags and put in freezer. When nuts are needed scoop out what you need and put the bag back. We use a minimum of two to three cups of picked nut meats every two weeks when Pat makes my granola cereal. Then more at times in salads, baking etc. Really neat in waffle batter ,

  BilletHead