What's Cooking?

[fishinwrench]

36 minutes ago, fshndoug said:

Nice china Glen

 

I saved you some carrots.  

[BilletHead]

           Time to cook some beaver :).

   Kept three hind quarters.   Had visited with a guy during duck season that said he cooked beaver and pulled it like pork in his pellet smoker. He actually skinned and gutted his and separated in half and smoked and picked the whole beast. I thought not and decided to try just the back quarters. So they were seasoned and slid into the pellet grill for approx. three hours.

   Did one off the larger beaver and then both sides off the smallest one.  Then taken off and drizzled with Billethead honey and for moisture a slosh of beer added to the foil package. One contained the small beaver and the other the single giant hind quarter. Wrapped up tight and put back on grill for another approx. three hours. Removed and opened packets. From the small ones ready to fall apart,

   Check out the smoke ring.

     All pulled apart,

         The big leg was put in crock pot on low to finish with the retained juices from the packets. Still too tough to pull. Now on low and will pull in the morning.  So some sweet Hawaiian onion buns, a shot of BilletHead BBQ sauce and cheesy fried potatoes.

          My thoughts were great and am a bit ashamed I did not take the rest of the hind quarters. I would say to relay the taste between beef and pork without the fattiness of the pork.  Have eaten the backstrap before and will utilize the ones I kept off the big one. Will section it off, pound some and fry. Gravy will be made with the drippings.

 

[BilletHead]

       The grass-fed fillet,

  Thawed out fillet off of our grass-fed beef.  Prepped with kosher salt, coarse black pepper and garlic powder. Into sous vide @ 130 degrees for 1.5 hours. At close to pulling time some red potatoes were cut up and tossed with goose fat and Greek seasoning. into a cast iron skillet starting at 350. A bit later turned up to 400 degrees. A salad was prepared. Meat pulled out of bath and dried as a skillet got screaming hot. Then grapeseed oil added. In went the meat for a sear. At end of sear a bunch of butter added and as the butter browned it was spooned over the fillets.  

    The meat literally melted in the mouth.  As it was forked to slice of a bite the juices gushed out.

    Hot Dang!

[Dutch]

I could go for some of that beef.  We are having roasted lamb loin chops with vegetables.  The lamb has been marinating for a while so it should be good.

 

[Dutch]

48 minutes ago, Dutch said:

I could go for some of that beef.  We are having roasted lamb loin chops with vegetables.  The lamb has been marinating for a while so it should be good.

 

Here's after cooking. 

[netboy]

I am doing some fancy French cuisine....

[rps]

5 hours ago, netboy said:

I am doing some fancy French cuisine....

One of my favorite boat foods!

[Terrierman]

A Lebanon Bologna sandwich on whole wheat with sliced vidalia, yellow mustard and mayo.  That is some seriously good bologna.

[Johnsfolly]

Braised chicken thighs with stewed tomatoes, onion and artichoke hearts over pasta.

[MOPanfisher]

4 hours ago, Terrierman said:

A Lebanon Bologna sandwich on whole wheat with sliced vidalia, yellow mustard and mayo.  That is some seriously good bologna.

Where you get that bologna from?  My wife loves that sort of stuff.