What's Cooking?

[MOPanfisher]

If I don't forget I will take pics this evening.  I put a venison hind quarter into the smoker this morning.  Had deboned it already, shot it full.of a mixture of coca cola soy, teriyaki, spices and whatever else I happened to spot.  Seasoned the outside as well, now to see how it tastes in a few hours.  Here is a pic after a couple hours, another ciuple hours and I will bag it up.sonic doesnt dry out, add some more aujus and let it roll till supper time at friends house.  Should be silly tender and juicy, at least that's the hope.  Have shot them full of ham cure before and let them turn into venison has, pretty good that way too, have even done them with the bone in, very cool looking that way, but I had already deboned it last fall so didn't take up a as much room in the sreezer.  Sure smell good but a smoker always smells good.  We'll I let it go too long, and it dried out.  Flavor was good, but dry, the aujus was critical.

[BilletHead]

          Buffalo hot dogs and slaw,

  Grilled hot dogs. Charcoal with hickory splits on the coals. Lid was on eighty percent of the time making lots of smoke,

      Served on Hawaiian style buns, blue cheese dressing, added blue cheese crumbles and choice of hot sauce. We used franks. Then there was the slaw . Southwestern style. Cabbage, jicama, mexi-corn,red onion, cilantro, jalepeno, lime juice and some honey, chipotle chilies, ground cumin and S&P,

 

  A cold tall one to wash it all down here in BilletHeadVille

BilletHead 

[ness]

1 hour ago, BilletHead said:

          Buffalo hot dogs and slaw,

  Grilled hot dogs. Charcoal with hickory splits on the coals. Lid was on eighty percent of the time making lots of smoke,

      Served on Hawaiian style buns, blue cheese dressing, added blue cheese crumbles and choice of hot sauce. We used franks. Then there was the slaw . Southwestern style. Cabbage, jicama, mexi-corn,red onion, cilantro, jalepeno, lime juice and some honey, chipotle chilies, ground cumin and S&P,

 

  A cold tall one to wash it all down here in BilletHeadVille

BilletHead 

Dang 😄

[BilletHead]

1 minute ago, ness said:

Dang 😄

      Even with cilantro in the slaw is was a definite dang !

BilletHead

[ness]

Yeah, I meant dang, as in, dang you jacked up the slaw with that cilantro 😄

Like the jicama. 

[Mitch f]

1 hour ago, ness said:

Yeah, I meant dang, as in, dang you jacked up the slaw with that cilantro 😄

Like the jicama. 

Ness/Cilantro = Mitch/Brussel Sprouts

[BilletHead]

19 minutes ago, Mitch f said:

Ness/Cilantro = Mitch/Brussel Sprouts = BilletHead/creamed peas, cooked spinach, okra, pickled beets, 

    Mitch forgot to add some of the above .

BilletHead

[ness]

Pickled beets? You don't like pickeled beets?? I love them. Grow beets just for that purpose, and they're starting to come in. No full sized maters by July 4 this year, but getting some Sun Golds in:

In other news, pork chop, rice and pan sauce for din-din tonight. 

[MOPanfisher]

I ate so many pickled beets growing up I kiND of burned out on them.  Although I do love a bowl of good cooked buttered beets still.

[ness]

1 hour ago, Mitch f said:

Ness/Cilantro = Mitch/Brussel Sprouts

Brussels sprouts gotta be done just right or I can't handle them. I like them in the frozen packs with butter sauce, but the couple times I tried to make them myself they didn't work for me. I always think of the Leave it to Beaver Brussels sprouts episode too...

Can't hear cooked spinach and not think of the Three Trails Elementary School cafeteria and how deflated we all were when that ended up on our plate. We had to taste everything. And Mrs. Davis and Mrs. Palmer were there to enforce the rules. There was one dude who loved it, and he would take it off your hands. But supply exceeded demand, and somebody was always left with some spinach. Second grade economics there.