What's Cooking?

[rps]

We have had company since Friday and I have used that as an excuse to do a few things. For example, I thawed a bone in ham from Nueskes and sliced generous portions from it for reheating tonight. The remainder I chunked up to refreeze and use later. I kept the ham bone for later this week. I feel some Senate bean soup coming on. To go with the ham, I have a potatoes au gratin casserole in the oven and an extravagant salad ready to dress. 

[Terrierman]

Lovey has some beef short ribs in the crock pot.  Rumor has it there are carrots, celery, onion, garlic and fresh ginger involved.

[Chief Grey Bear]

Had some of those ribs the other day!

BBQ sauce was found at the scene.

[Flysmallie]

Not my creation but I did smoke the meat. Buddy created this sandwich on our fishing trip over the weekend. Big slab of smoked bologna piled high with pulled pork. Freaking awesome. 

 

[BilletHead]

We had three things going today,

  We will start with an early lunch. Can't remember what it was called. Bet RPS knows what it is. Took sweet belle pepper slices and sliced button mushrooms and worked them up in some olive oil. Them we added some canned sunshine. That is what I called it today. Some of the first canned tomatoes we have done from last summer. A mix of red and yellow. I took a fork full right out of the jar. Told Pat it tasted like sunshine. So the jar of maters right into the skillet. Let this cook down some. While that was going on took some everything french bread, Sliced and toasted in another skillet. Made some "wells" in the tomato mix. Cracked some eggs and dropped them into the tomato "wells" to poach until the whites were done. Then ladled onto a plate where the toast was waiting. Yea baby it was good! OK now we had something pretty healthy out of the way. More to come.

BilletHead

[BilletHead]

  Next thanks to all you fellows and your smoked bologna. So all the posts had me intrigued. So I went to googling. Took the best of a a few variations and ran with it. Bought a roll, chunk, plug or whatever you call it. Almost twenty bucks worth here. Could of bought a couple of small steaks:) So I cross hatched the thing. Slathered it with mustard. Sprinkled the slather with a rub and put it in the smoker for three hours,

  Sliced a couple of thick slices to put on the grill,

   Had the third thing on the grill before the smoked bologna. It will be in the next post,

BilletHead

[Chief Grey Bear]

1 minute ago, BilletHead said:

  Next thanks to all you fellows and your smoked bologna. So all the posts had me intrigued. So I went to googling. Took the best of a a few variations and ran with it. Bought a roll, chunk, plug or whatever you call it. Almost twenty bucks worth here. Could of bought a couple of small steaks:) So I cross hatched the thing. Slathered it with mustard. Sprinkled the slather with a rub and put it in the smoker for three hours,

  Sliced a couple of thick slices to put on the grill,

   Had the third thing on the grill before the smoked bologna. It will be in the next post,

BilletHead

A word of advice. Bar-S is under $6 for 5lb at Wall-E-Mart. I find it to be one of the better Bologna's. 

[Chief Grey Bear]

Oh and plus, that is some great looking smoked Ozark Round Steak. Grilled, fried, any way you do it is tops!

Another great way is to grind it up and make like a Ham salad out it. I put chopped jalapeño's in it. Holy Moly! 

[BilletHead]

  This third thing was actually started last night. "Duck Rumaki" Sliced up two mallard breasts Two sides each into a quarter inch strips across the grain. These were put in a marinade of fifty fifty soy sauce and teriyaki sauce overnight. Out this morning and wrapped the duck slices around a water chestnut slice then of course a half slice of bacon enclosed this, pinned with a toothpick thus making the perfect package. So we ended up with close to fifty packages. Back into the marinade for a spell. Later fired up the grill and the Mrs. filled up the grill rack,

 Grill ready on they went.

In the house and done,

 Grabbed one of those babes and put it between the teeth then slid it off the toothpick and chowed down! Yowza! Grilled the bologna slices then it was time to plate up, Did these and on a hoagie bun the thick smoked grilled bologna. Just some miracle whip on the sandwich. Good eats today,

BilletHead

[BilletHead]

  Yes Chief we did see the Bar-S brand. We settled on a different brand all beef for a bit more. We decided to skip Bar-S so we did not get any chicken lips and pig intestines and cow udders. The  brand we bought just had cow udders in it Hey I read that smoked Bologna was Oklahoma loin ? Like Ozark round steak better.