What's Cooking?

[Johnsfolly]

Couple of recent highlights

Hand crafted burgers (montreal seasoning, garlic powder and worchestershire sacue in meat), Applewood smoked bacon, swiss cheese, sliced sweet onion and thinly sliced hot pepper.

Venison fajitas (venison, green and red pepper, sweet onions, tajin seasoning) with homemade guacamole.

Seasoned crabs with white sweet corn (Old bay seasoning on corn)

Tonight will be braised venison shoulder roast - more on that later.

 

[Flysmallie]

1 hour ago, Chief Grey Bear said:

 

I’ve never tried Dickey’s BBQ but am sure it’s as good as any other chain.

 

No it's really not. It's pretty gross actually. I've given up on chain BBQ. 

[ness]

We had a Dickey's not far from my house but I never went. Figured I'd rather patronize the local joints than some national chain out of TX. I haven't been up that way in a long time, so I checked and it seems they're gone now. We still have one in NKC I guess. Still gonna pass. Don't recall ever seeing their beans in the store. I think they've got some hot pickles on the shelves, but I never bit.

For my beans I use Bush's regular and drain all the sauce off and pull out the chunk of whatever, then doctor them up the way we like them -- ketchup, molasses, yellow mustard, rub and some of whatever meat I'm doing. Last I checked, my baby brother uses a blend of several canned beans including good ol' Van Camps for his catering business and competitions. 

[Chief Grey Bear]

I always start with Pork B Beans. 
Any brand will do. I’ve tried them all and the results are the same so I get whoever is cheapest in the store I’m at. 
 

You just can’t beat homemade. Although, Zarda’s taste a lot like mine. 

[Chief Grey Bear]

Remember Big Johns?

Now those were good right out of the can when you added the fixin’s

[Johnsfolly]

I doctor up any beans that I buy to my liking. So only really care about the texture of the beans. Some cheap beans have gritty beans that I don't  like. Lately when I do have beans it's  usually Bush's.

Anyway made a braised venison shoulder roast tonight. Rubbed the roast with smoked paprika, garlic powder, and a blend of dried Italian herbs. Seared in Dutch oven with olive oil until browned on both sides. Used venison stock and Bur Oak Boone County Brown ale as braising liquid. Added whole garlic cloves and quartered local sweet onions. Cooked about 90 mins at 350. Then added half can of tomato paste, more beer and sliced carrots. Cooked about another 90 mins until tender. Served with oven roasted herb new red potatoes.

[Johnsfolly]

Garlic sauted shrimp on top of spaghetti squash and pesto. Was delicious🙂!

[ness]

[BilletHead]

8 minutes ago, ness said:

                      YEA!

[rps]

Baked cod with a balsamic onion tomato jam.