What's Cooking?

[rps]

Inside the hickory smoke, I have half of the small end of a brisket - about four pounds. The sauce is slowly cooking as I type. In a bit, after I finish the beer left over after I mixed the sauce, I will start on the grilled ratatouille.

 

[Fish24/7]

Man I would eat all of that stuff!

Smoked a Pork butt Thursday and made potato salad too.  Last night we had leftover potato salad, fried bluegill,walleye ,catfish, Belgian tomatoes, lettuce salad, corn bread, and those pickled green maters from a few days ago were 😋 . Black forest cobbler for desert. I'll get some pics maybe next time. Mexican Hamburger pie tonight 😃

[Fish24/7]

On 7/3/2019 at 9:12 PM, snagged in outlet 3 said:

Well we know what your burning on the 4th!!!

👌Yeah My Meat ! The smoker got a little too hot and my burnt ends got a little too black 😄some of the hickory was  too dry and by the time I saw flames I had a temp of  almost 400 and crunchy burnt ends . Wasn't a pretty picture to share for sure, but the non burnt parts tasted good😋

[Johnsfolly]

Sunday breakfast - not a healthy breakfast but tasty. We had some left over potato wedges from our trip on Sat. I decided on sausage gravy and hashbrowns. I cut those into cubes and fried in a little oil to crisp them up. Garlic powder and pepper added. Once crispy I added some diced onion. I did some diving into our freezer and found some homemade venison Italian sausage (won't even say when that bag went into the freezer). I browned up about a 1/2 lb and was surprised that it was still tasty. Added flour and a little butter to make a roux then milk until we had a gravy. Added pepper to taste. Last piece was some scrambled Folly Farm fresh eggs. I added some Cholula hot sauce to mine .

[rps]

Last night we enjoyed the fruit of my activities yesterday.

[Johnsfolly]

Sorry no photo. Still cleaning out the freezer. Found venison loin roasts, chicken mushrooms, onions, etc in the freezer. I rubbed the venison with a little oil then garlic powder, montreal seasoning, smoked salt, and some dried herbs. Got a cast iron skillet nice and hot then seared the roasts on all sides. Into 325 oven until medium rare. Caramelized the onions then added in the mushrooms to brown then. Salt and pepper and garlic powder. Steamed broccoli on the side.  After resting it a bit, sliced the roast on the bias and topped with the onion/mushrooms. Drizzled some hollandaise on the broccoli.

[Fish24/7]

5 hours ago, Johnsfolly said:

Sunday breakfast - not a healthy breakfast but tasty. We had some left over potato wedges from our trip on Sat. I decided on sausage gravy and hashbrowns. I cut those into cubes and fried in a little oil to crisp them up. Garlic powder and pepper added. Once crispy I added some diced onion. I did some diving into our freezer and found some homemade venison Italian sausage (won't even say when that bag went into the freezer). I browned up about a 1/2 lb and was surprised that it was still tasty. Added flour and a little butter to make a roux then milk until we had a gravy. Added pepper to taste. Last piece was some scrambled Folly Farm fresh eggs. I added some Cholula hot sauce to mine .

I was thinking hot sauce before I  even read your description . I'd devour that!

 

[Fish24/7]

Cinnamon Toast Crunch and a banana tonight ! sometimes I go all out😜when I cook

[rps]

I neglected to post this the other day when I smoked it. I know this bunch will appreciate it.

[rps]

The wife's birthday today. I have lobster in the sous vide with butter and parsley in the bag.  I blanched and chilled asparagus for the salad with a cold tomato/radish coulis served on a saffron aioli sauce. We have local peaches and cream for dessert. Life is good, even if we moved out of the Ozarks.