Brian T - Posted - 11/08/2021:  15:32:48

Planks: Buy a western red cedar shake block and split off the planks yourself. WRC is very easy working. The planks are sacrificial. Nothing you can do about it. The blocks must be 24" tall by maybe 12" x 10".

Salmon: Oven Pan in "goop." 1C mayo or Miracle Whip + 1/2C fine dice fresh dill + 1 tsp lemon juice + 1/4C dice chives/g. onion. S&P& garlic powder to taste. Layer in the pan, fish presentation side up, layer of goop on top. Bake 325F 30 minutes. Springs are #1, Coho would be next, Sockeye is a bit rich, Chum is for the cat.

Lamb: For starters, stop buying individual lamb cuts in a grocery store.
Go for a drive and find the farm. Feed the hand that feeds you.
I'll use a Greek herb and spice mix for the mint and cinnamon.

Haggis with gravy is really quite good. The gravy is a critical ingredient.

csrat - Posted - 11/08/2021:  18:32:30

quote:

---

Originally posted by Brian T

Planks: Buy a western red cedar shake block and split off the planks yourself. WRC is very easy working. The planks are sacrificial. Nothing you can do about it. The blocks must be 24" tall by maybe 12" x 10".

---

I do have a cedar block I can split planks off of, it's about 16"x10". Two years ago I bought 4 boxes of cedar grilling planks at a garage sale for $2 each. Dozen planks in a box. Haven't really put a dent in those yet. I don't reuse my planks. I'm concerned the reused plank won't have the flavor.

Brian T - Posted - 11/08/2021:  18:57:39

I think plank cooking is over rated.
Alder always tastes better with Pacific salmon than western red cedar ever will.

I'm a fish pig. I can eat an embarrassing amount of fishy things, 7 nights in a row.
Split down the back, not the belly and propped up to roast in the heat of an open fire, Pacific salmon will be a treat you won't soon forget.

For appetizers, we will have heavy-alder smoked Sockeye that's been soaked in Canadian Maple syrup. Salmon candy. Bet you can't stop with one piece.

I buy 24" western red cedar shake blocks maybe 4-6 at a time for wood carving. The same mill busts out cedar post and rail fencing, the 5 x 5 x 64 posts are perfect for story poles.

But, I suppose it's all what you grew up with.

STUD - Posted - 11/10/2021:  15:45:49

I've been forgetting to post this dinner from a few nights ago: pan sauteed steak with leftover squash and mac and cheese. So here it is!
Tonight, not pictured, I did fried chicken with leftover fries and onion rings from a local restaurant. I tried a method of reheating them that I found on YouTube: heat up a dry pan and keep the fries moving around in it. They come out crisp but not hard - works better than microwaving or heating in an oven.

Brian T - Posted - 11/11/2021:  18:12:53

String Chicken: Pie plate full of skinless, boneless chicken thigs, each stuffed with a "cigar" of dressing and wrapped with a length of cotton butcher string.
Bake in an oiled /S&P. garlic powder pie plate 40 mins @ 375 covered.
Add more dry dressing and finish uncovered 20 mins at 375F.

Paul R - Posted - 11/12/2021:  00:02:41

Thursday - late breakfast. Pancakes (from scratch, not even measured), blueberries, blackberries, raspberries, and a lake of maple syrup. It took a while, but I persevered and finished it all. The beverage of choice was peach juice.

 

STUD - Posted - 11/12/2021:  16:09:45

Duck egg creme brulee! And a screenshot of the recipe I used:

bubbalouie - Posted - 11/12/2021:  16:11:34

Did you torch the tops or in the broiler? nice.

OOPS! I see you tailpiece flashlighted it! 

Edited by - bubbalouie on 11/12/2021 16:14:11

rinemb - Posted - 11/13/2021:  04:47:45

So, how did the duck egg custard taste? And how did it compare to chicken eggs?

rinemb - Posted - 11/13/2021:  04:50:55

Today I hope to watch a couple of games while building a big pot of ham and beans all afternoon. I need to use up some ham shanks that had been in the freezer a long while. Brad

STUD - Posted - 11/13/2021:  05:23:23

Al used a small propane torch to carmelize the sugar. And no, I didn't notice much difference from regular chicken eggs, except when I was separating them. Much more body and substance to the raw egg.

Brian T - Posted - 11/13/2021:  09:49:43

Naan bread pizza. Called the new pizza place 6:30. They said orders cut off, enough to fill ALL of the rest of their business day. Friday night. What more can I say?

Under side of Naan breads are slightly cupped. Load them up = chunky salsa, pepperoni, sliced green pepper, onion, mushrooms, TexMex grated cheeses. On a sheet into a 425F oven for 20 minutes was just crispy-crust right.

I have company. Had a sneaking suspicion that we would be making out own pizza at some point.
Even dark ale local drink to wash it all down.

STUD - Posted - 11/13/2021:  12:12:52

quote:

---

Originally posted by bubbalouie

Did you torch the tops or in the broiler? nice.

OOPS! I see you tailpiece flashlighted it! 

---

Nah.....

I used a benzomatic.....

The parts are for a bho members banjo progect..

The flashlight look in thingy..

Is actually a drill kit fer banjo spikes..

He need ed a few spikes the kit n I had an old junky tailpiece..he can have..

Hey if it gets him up n..runnin... :0)

rinemb - Posted - 11/13/2021:  13:48:30

quote:

---

Originally posted by rinemb

Today I hope to watch a couple of games while building a big pot of ham and beans all afternoon. I need to use up some ham shanks that had been in the freezer a long while. Brad

---

The thing about making a big pot of ham and beans, especially first batch of the cold weather season, is that aroma all day long!  Oh, Corn bread in the pan....Brad 

bubbalouie - Posted - 11/13/2021:  15:46:33

We're having chicken wings coated with Buffalo wing dust, veggies & dip & spinach salad.

Mixing up a couple packaged dips with sour cream & will dig in the fridge for sweet Thai chilli sauce.

Terry made a loaf of sourdough banana bread & muffins today.

I honed up my baking skills with these chocolate cookies that kept popping up on my hand held advertising device.

Haha! 2 ingrediants & no baking!  This is the recipe kirbiecravings.com/2-ingredien...-cookies/

We don't do dessert much but we like a few squares of 70% cacao chocolate after a meal.

Like it says in the recipe the mix doesn't seem right but keep at it. Use a spoon like it says. Terry gave me a spatula & then a whisk. Use a spoon. Put a lttle oil on your hands for making the balls.

They would go good with some icecream or a good cup of coffee. They arent to sweet & they turned out just like the picture!

We're on day 3 of our 4 day staycation & we didn't even go out yesterday! Terry's blue ribbon Eggs Benny on a potato latke to start the day. We were in our PJ's all day! 

Edited by - bubbalouie on 11/13/2021 15:49:55

rinemb - Posted - 11/14/2021:  05:35:37

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by rinemb

Today I hope to watch a couple of games while building a big pot of ham and beans all afternoon. I need to use up some ham shanks that had been in the freezer a long while. Brad

---

The thing about making a big pot of ham and beans, especially first batch of the cold weather season, is that aroma all day long!  Oh, Corn bread in the pan....Brad 

---

No pics of my pot of ham and beans, but made plenty for leftovers. 

sautéed onion and carrot and garlic in butter.  Added stock and water and 2 ham hocks with 1 smoked hock. Cooked a while.  Added great northern beans and garni of oregano and rosemary. Cooked a while. Pulled meat and removed bone and skin, cut meat into chunks, put meat back in pot. Removed about a cup of beans and mashed them, put back in pot.   Cooked a while. Added a dash or two of chulula. 

Served over cornbread with more buttered cornbread on the side.   Beans were creamy, meat was tender.

brad

rinemb - Posted - 11/14/2021:  05:37:58

Beans beans, the musical fruit.
The more you eat, the more you toot.
The more you eat, the better you feel.
You should eat beans, for every meal.

I did not Pre soak the beans.
Brad

STUD - Posted - 11/14/2021:  06:16:05

Last night's baked shells and sauce, with crumbled venison meatballs and provolone cheese.

 

rinemb - Posted - 11/14/2021:  07:02:36

Would like!

rinemb - Posted - 11/14/2021:  07:03:34

quote:

---

Originally posted by rinemb

Beans beans, the musical fruit.

The more you eat, the more you toot.

The more you toot, the better you feel.

You should eat beans, for every meal.



I did not Pre soak the beans.

Brad

---

RonR - Posted - 11/14/2021:  10:28:35

I made shrimp creole for lunch. I start with the Cajun Trinity and add cherry tomatoes, worcester sauce and soy sauce. I cook the vegetables in olive oil. I cook the shrimp separate real fast, in butter and olive oil. I coat the shrimp with Old Bay Spice before cooking. This recipe works good with steak or chicken too.

 

rinemb - Posted - 11/14/2021:  11:09:22

quote:

---

Originally posted by RonR

I made shrimp creole for lunch. I start with the Cajun Trinity and add cherry tomatoes, worcester sauce and soy sauce. I cook the vegetables in olive oil. I cook the shrimp separate real fast, in butter and olive oil. I coat the shrimp with Old Bay Spice before cooking. This recipe works good with steak or chicken too.

---

Looks good!  Brad

slammer - Posted - 11/14/2021:  15:11:25

Tonight is Sunday Gravy over #10 bucatini!!! Pork steak browned well and simmered till tender, ground venison, Italian sausage in red gravy loaded with onion, garlic, wine, seasoning and a bunch of Italian parsley!!! Bucatini is my kryptonite, and I can eat a bucketful!!! My favorite pasta of all pastas!!! Complimentary salad and a bottle of Chianti to round it off !!!
Slammer!!!

bubbalouie - Posted - 11/14/2021:  15:20:20

Slammer! Yer killin" us here! 

STUD - Posted - 11/14/2021:  16:00:27

Tacos....

Just the way I like'em... :0)

Dose sound good Slammer.....
But you need remedial picture trainin... :0/
;0)

STUD - Posted - 11/14/2021:  16:05:14

Years ago....
Slammer made a post of pure description....
About left over n reheated Lizonya...
It was ta die fore piss yer pants funny....! :0)

The man sure do describe good... :0)

STUD - Posted - 11/14/2021:  16:07:58

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by rinemb

Beans beans, the musical fruit.

The more you eat, the more you toot.

The more you toot, the better you feel.

You should eat beans, for every meal.



I did not Pre soak the beans.

Brad

---

Yeah beans make me...repeat... too.... ;0)

---

Brian T - Posted - 11/14/2021:  22:49:13

2:45 PM - 7:10 PM train trip out of here.
Company raided the fridge for flying suppers.

All my string chickens went with salad, dressings, fruit and canned drinks.
On the street, some 50$-70$. Actually, I'm quite flattered.
There's only room for one to make string chickens, so I was left in peace.
Never eat the strings.


Lots of left over taco meat, believe I will dope up some pasta with that tomorrow night.

rinemb - Posted - 11/15/2021:  06:43:18

quote:

---

Originally posted by bubbalouie

Slammer! Yer killin" us here! 

---

Ditto!

STUD - Posted - 11/16/2021:  16:57:33

We smoked some ribs and a duck, and invited our neighbors to join us for dinner. Rice and steamed spinach on the side, ice cream for dessert. And I forgot to post last night's dinner: burritos made with leftover taco innards.

STUD - Posted - 11/16/2021:  16:59:54

What happened to the pictures?! Here they ar again:

STUD - Posted - 11/16/2021:  17:01:32

Ok, something weird is going on. My pictures are uploading but not posting.

STUD - Posted - 11/16/2021:  17:09:58

Final try, then I'm giving up for the night.

bubbalouie - Posted - 11/16/2021:  18:51:38

Slammer sent me down a holey pasta rabbit hole. I think pork jowls were mentioned. I'll keep you posted!

Guanciale (Italian pronunciation: [?wan?t?a?le]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.

Wet Spaniel - Posted - 11/17/2021:  05:05:46

quote:

---

Originally posted by bubbalouie

Slammer sent me down a holey pasta rabbit hole. I think pork jowls were mentioned. I'll keep you posted!

Guanciale (Italian pronunciation: [?wan?t?a?le]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.

 

 

---

Funnily enough Bob, yesterday I took a jowl out of cure and it is hanging in my curing chamber, ahem, erm, boiler cupboard as we speak.  I'm hoping to have carbonara with home made guanciale in a few weeks time.

 

csrat - Posted - 11/17/2021:  09:49:23

Tonight, broasted chicken and jalapeno corn waffles with sausage gravy.

Best thing about this recipe of mine, someone else is making it!

Life is good!

rinemb - Posted - 11/17/2021:  10:45:36

quote:

---

Originally posted by csrat

Tonight, broasted chicken and jalapeno corn waffles with sausage gravy.



Best thing about this recipe of mine, someone else is making it!



Life is good!

---

"Broasted" chicken was a big deal in my area, until KFC came along and many turned to it for Sunday chicken dinner.  You can still get broasted labeled prepared chicken here...

But technically, what the heck is it?   I like it, but still the question.  Brad

Remsleep - Posted - 11/17/2021:  16:17:14

With brisket going through the roof, I thought I’d give a cheaper a cut a go in the smoker. This is a chuck roast. It was pretty darn good, but I need to tweak the recipe because I didn’t get the bark I was looking for. Enough for dinner, sandwiches, fired rice tonight since SWMBO is working late, and probably chili tomorrow.

Smoked Chuck

 

STUD - Posted - 11/17/2021:  17:25:21

Trying yet again...

Edited by - STUD on 11/17/2021 17:31:13

Brian T - Posted - 11/17/2021:  18:31:11

KFC original is a patented deep fry/Pressure cook recipe. I've read the patent.
You get a batch just out of the pot and it's heaven.

Used to buy a lamb each year. Not very big, local, perfect. I bought liver for pate'= fantastic.
Without any doubt, the very best BBQ surprise for me was the day I did the lamb shanks.
Tough and stringy and a lot of muscle to chew. Instead, sweet, tender, savory with apple smoke.
Suddenly became the first cut to cook. Shame the critter didn't have 6 legs.

Locally, lots of people too stupid to hold some food. Been some panic buying.
More by accident than by design, I'm quite well to do except for milk.

rinemb - Posted - 11/18/2021:  04:34:54

Brian, so is the KFC cooking process the same as the earlier “broasted” cooking process? Thx, brad

rinemb - Posted - 11/18/2021:  04:36:22

quote:

---

Originally posted by Remsleep

With brisket going through the roof, I thought I’d give a cheaper a cut a go in the smoker. This is a chuck roast. It was pretty darn good, but I need to tweak the recipe because I didn’t get the bark I was looking for. Enough for dinner, sandwiches, fired rice tonight since SWMBO is working late, and probably chili tomorrow.

---

Did you add moisture to the meat? If so, how?  Brad

Remsleep - Posted - 11/18/2021:  04:38:29

quote:

---

Originally posted by Brian T

KFC original is a patented deep fry/Pressure cook recipe. I've read the patent.

You get a batch just out of the pot and it's heaven.



Used to buy a lamb each year. Not very big, local, perfect. I bought liver for pate'= fantastic.

Without any doubt, the very best BBQ surprise for me was the day I did the lamb shanks.

Tough and stringy and a lot of muscle to chew. Instead, sweet, tender, savory with apple smoke.

Suddenly became the first cut to cook. Shame the critter didn't have 6 legs.



Locally, lots of people too stupid to hold some food. Been some panic buying.

More by accident than by design, I'm quite well to do except for milk.

---

How did you do the shanks? I always braise them with predictably delicious results, but I've never thought to grill them.

Remsleep - Posted - 11/18/2021:  04:57:42

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Remsleep

With brisket going through the roof, I thought I’d give a cheaper a cut a go in the smoker. This is a chuck roast. It was pretty darn good, but I need to tweak the recipe because I didn’t get the bark I was looking for. Enough for dinner, sandwiches, fired rice tonight since SWMBO is working late, and probably chili tomorrow.

---

Did you add moisture to the meat? If so, how?  Brad

---

I'm too lazy to spritz. I stuck it in the smoker at 225* until it hit ~150*, then wrapped it in butcher paper along with a dollop of smoked beef tallow. Chuck doesn't have the massive fat cap of a brisket, so it was a little drier, but still more than moist enough.. I'm not sure that spritzing helps all that much, although most of the pros do it, so what do I know?

[Edit] Unlike a brisket, which for a full packer is two-large muscles (flat and point), a chuck roast is a bunch of smaller muscles, all at different orientations, so cutting it cross-grain is more of an effort. [/edit]

Edited by - Remsleep on 11/18/2021 05:02:12

Wet Spaniel - Posted - 11/18/2021:  05:05:03

quote:

---

Originally posted by Remsleep

With brisket going through the roof, I thought I’d give a cheaper a cut a go in the smoker. This is a chuck roast. It was pretty darn good, but I need to tweak the recipe because I didn’t get the bark I was looking for. Enough for dinner, sandwiches, fired rice tonight since SWMBO is working late, and probably chili tomorrow.

---

That looks great!

Wet Spaniel - Posted - 11/18/2021:  05:08:37

I reckon there’s at least three variants here to make folks toes curl 

Last night we had chilli, with beans served with rice.  And the chilli was made with quorn grounds .

To be fair, it wasn't half bad.

 

Wet Spaniel - Posted - 11/18/2021:  05:09:31

quote:

---

Originally posted by figmo59

Trying yet again...

---

Looks amazing ! 

csrat - Posted - 11/18/2021:  08:45:19

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by csrat

Tonight, broasted chicken and jalapeno corn waffles with sausage gravy.



Best thing about this recipe of mine, someone else is making it!



Life is good!

---

"Broasted" chicken was a big deal in my area, until KFC came along and many turned to it for Sunday chicken dinner.  You can still get broasted labeled prepared chicken here...

But technically, what the heck is it?   I like it, but still the question.  Brad

---

Broasted chicken is chicken fried in a pressure cooker. It's a two step fry with less oil. Seasonings vary, the two step process makes it extra crispy. 

Chicken and waffles. In this case, broasted chicken and corn waffles w/diced jalapenos. Just a dash of cayenne, a small dash, takes the edge off the sweetness of the corn batter. I like some dark meat on the waffle with a generous dollop of gravy. My kids like to put real maple syrup with the dish, especially if the chicken has spicy seasoning. Bacon on the side, deep fried okra, green beans w/ham. I'm looking forward to dinner.

Brian T - Posted - 11/18/2021:  10:45:24

I don't know what "broasted" is.

All I know is to get a bucket of KFC take-out, preheat the oven to 350F before you leave the house.
Spread all the chicken on a sheet and let it sit in the oven for 30 minutes to really cook it.
That's a 450km round trip on a winter snowy mountain highway in this day and time.

Lamb shanks: dredge all over with a good BBQ dry rub. I have several. Load the pan on the hot side with apple wood chunks. Shanks on the cold side racks. Apple wood smoke for the first hour, no hotter than 280F in the gasser for 3 hours. Would never grill them, tougher than Hornady or Speer.

I suppose I could have messed around with some sort of an apple juice or apple cider wet mop but keep forgetting to try it. I can pump apple wood smoke into my kitchen oven OK, that helps a lot in the depths of winter.