What's Cooking?

[Deadstream]

I've gained 20 lbs just reading this topic. Gonna have to stay up late and watch some P90X or Insano workout programs.

[Guest]

Deleted.

[Flysmallie]

1 hour ago, BilletHead said:

  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.

The bar s is pretty darned good once it's smoked. I didn't score mine but I like that idea. 

 

[Gavin]

I like BarS dogs for pond catfish bait. Work better than all beef for some reason. Never have tried their other meats. Like Frick's stuff out of Washington but prefer G&W when I can make it by. 

[MOPanfisher]

I gotta remember to take photos.  Over the weekend a group of us put small (40 lb) feral pig into the smoker.  I was amazed at the difference in the different cuts,  hams were good smoked pork, same for loins, front shoulders better and ribs fabulous but the absolute best part would be analogous to bacon.  On a pig that size not much of it but oh my goodness it was good. And to think the last one I cleaned I threw that part a way because there just wasn't enough meat on it to fool with.  Hard to take photos when 10 guys are attacking it like a school of piranha.

[rps]

A little before 7:00 this morning, I put a pound of soaked navy beans in a crock pot with a diced onion, chopped celery and carrot, three garlic cloves, a sliced leek, a meaty ham bone, two left over chicken drum sticks, a can of diced tomatoes, and two quarts of chicken stock. I threw in some pepper and herbs as well. This evening I will remove the bones and skin/fat and leave the meat. Since they called school, I get to smell it all day. By dinner I will be very ready.

[ness]

9 hours ago, MOPanfisher said:

I gotta remember to take photos.  Over the weekend a group of us put small (40 lb) feral pig into the smoker.  I was amazed at the difference in the different cuts,  hams were good smoked pork, same for loins, front shoulders better and ribs fabulous but the absolute best part would be analogous to bacon.  On a pig that size not much of it but oh my goodness it was good. And to think the last one I cleaned I threw that part a way because there just wasn't enough meat on it to fool with.  Hard to take photos when 10 guys are attacking it like a school of piranha.

I've seen pork belly on menus more and more lately. Used to see it in the south, but now it's showing up around here more. Had it in Birmingham a few years where it was 'shellacked' with a sweet glaze of some kind.

[ness]

13 hours ago, BilletHead said:

  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,

 

The butter bell!!! I love mine! No more ripped toast!

Rumaki is good stuff, and the way you're doing it there puts it over the top, I'm sure. Nice!

[Chief Grey Bear]

13 hours ago, BilletHead said:

  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.

You know you have a quality Bologna if you don't get that waxy feel on the roof of your mouth. 

Like Gavin, I like Frick's too. Especially the rope Bologna. That smokes up real nice and is great for many applications. 

Its perfect on a saltine with cheese and a dab of your favorite hot sauce. 

This is my current go to.

 

[BilletHead]

    Yes Ness the butter bell crock is the best. I detest hard butter! Looks like I will have to have leftovers for lunch/ dinner. Darned the bad luck

BilletHead