Brian T - Posted - 11/18/2021:  15:28:59

I've done cheap roasts in my gasser with apple wood smoke. Chef trick is to roll the roast in instant coffee first. Espresso is second best if you can afford it. I'd rather use a tenderizing goop and kebab the roast for 5 minutes per side.

Rem, you gave me an idea. I'll do the shanks just as usual. Then foil wrap for the last hour AND each one will get 2-3 tbsp apple juice in the wrap. I think I found an ancient lamb rack in the downstairs freezer. Must go take another look.

Wet Spaniel - Posted - 11/18/2021:  16:09:23

quote:

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Originally posted by Remsleep

quote:

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Originally posted by Brian T

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.

 

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A straight smoke, no wrapping? That sounds too easy. I'll have to try that.

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If you can get hold of a shoulder of lamb, that smokes low and slow absolutely amazing,y.  Smoked  pulled lamb tacos are amazing.

Brian T - Posted - 11/18/2021:  21:32:27

Nah. I have a Canadian rye whiskey and 100% Canadian Maple syrup marinade for a butterflied
and deboned leg of Canadian lamb for the grill over charcoal with apple. Never had a recipe that could kill conversation at the table so fast.

Believe it or not, it was tucked away on an inside page of the catalog from the local hardware store.

Remsleep - Posted - 11/19/2021:  05:08:29

quote:

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Originally posted by Brian T

I've done cheap roasts in my gasser with apple wood smoke. Chef trick is to roll the roast in instant coffee first. Espresso is second best if you can afford it. I'd rather use a tenderizing goop and kebab the roast for 5 minutes per side.



Rem, you gave me an idea. I'll do the shanks just as usual. Then foil wrap for the last hour AND each one will get 2-3 tbsp apple juice in the wrap. I think I found an ancient lamb rack in the downstairs freezer. Must go take another look.

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Let us know how that goes. The 'cue pros that I've seen usually wrap with some kind of fat (butter, beef tallow). I wonder how an acid/flavoring will work. If you're not worried about bark, then it ought to be fine.

STUD - Posted - 11/21/2021:  13:43:57

See me niethah Liz or i can post pics fer some reason.. :0/

STUD - Posted - 11/22/2021:  15:56:30

Tonight: linguine with red clam sauce. Littleneck clams, white wine, lemon juice, a can of diced tomatoes, and a little cornstarch for thickener. Also fresh flat leaf parsley.

 

STUD - Posted - 11/22/2021:  15:59:03

I posted from my tablet as my phone won't let me post pictures any more.
Liz

steve davis - Posted - 11/22/2021:  19:25:12

Watched Man Who Fell To Earth,ate baked pollack and played Scrabble which I won.Built a 5 word combo worth 51.

bubbalouie - Posted - 11/22/2021:  20:13:52

Pork Chops!

rinemb - Posted - 11/23/2021:  04:38:14

Last night got in a nice cook, before starting prep for Thanksgiving Dinner. I tried something different-chicken breasts. Boneless, skinless, big and fat. Scored deeply in smooth side, skillet cooked first in butter, then added a sauce-turns-to-glaze of garlic, soy sc, apple cider vinegar, and honey, while basting with spoon. Sprinkled with last of chives from garden.

Fresh green beans: boiled then smothered with sauce of mixed mushrooms in a shallot and wine reduction then creamed. Sprinkled with homemade fried leek rings. Used up some old bagels. Brad

Edited by - rinemb on 11/23/2021 04:39:26

rinemb - Posted - 11/23/2021:  05:49:00

quote:

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Originally posted by figmo59

Tonight: linguine with red clam sauce. Littleneck clams, white wine, lemon juice, a can of diced tomatoes, and a little cornstarch for thickener. Also fresh flat leaf parsley.

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Looks great!  I don't know why we don't do this more often and with the pasta.  Sometimes we keep a box of frozen clams in sauce (similar to your sauce).  They are already in a pan/bowl to heat up in and surprisingly tasty, though I hate to admit it.  

I would likely not know a fresh clam, if it bit me, here in the Heartland.  But, we are getting more and more fresh seafood, packed in/on ice-but not frozen.  And the clams ship quite well. 

Brad

STUD - Posted - 11/23/2021:  16:04:10

Sautéed ham steaks with 3 mustards: Dijon, whole grain, and powdered Chinese mixed with Wasabi. The last made Al go "Wahoo!" which is saying something! Steamed broccoli and mac'n' cheese on the side.
Liz

 

Brian T - Posted - 11/23/2021:  18:45:00

LEFTOVERS! Reheated string chickens.

>Tray of skinless boneless chicken thighs, usually 9-12 on the tray.
>Cut an 18" length of real cotton butcher string for each.
>Mix up a batch of your best fine crumb poultry dressing. 2 tbsp/thigh.
>Add 3/4C chicken stock to half of that and mix very, very well. Reserve the rest dry.
>Oil a Pyrex pie plate. Salt with garlic and onion powders, S&P and poultry seasoning.

>>Vinyl gloves. This is messy but quick. Preheat the oven to 425F.

>Squeeze a cigar of dressing. Into the thigh, lift the edges together
and wrap with a string to hold it together.
>Cut edge down in the pie plate.
>Cover with foil and bake 40 minutes.
>Open and add all the dry dressing to get the juice.
>Bake uncovered to toast dressing crust 375F for 20+ minutes.

Usually 2/person. Everybody gets their own chickens and dressing.

Autopsy: Had company. Even cracked a tin of Cranberry sauce. Steamed veg.
Verdict: "Comfort Food for a winter night."
One mess so I make certain that I can freeze doubles for me for later.

bubbalouie - Posted - 11/24/2021:  17:24:02

I love all kinds of mustard!

Brian T - Posted - 11/24/2021:  18:14:04

Baked garlic/butter/cheese ciabatta bun toast. Smothered with jacked up baked beans.
Saute' fine dice onion, garlic(?), Worcestershire (or good soya for the weaklies.)
Bunch of shreds of pepperoni.

Bob, that's a plan. A tbsp fresh French's Dijon might be the missing link

bubbalouie - Posted - 11/24/2021:  19:24:29

We have sausage & pork chops on our weekly rotation. Chicken, bacon, tons of vegetables, shellfish & finfish, lots of beans , brown basmati &/or spinach salad every night.

Terry made spaghetti sauce & spaghetti squash last night . Lots of leftovers. 

It's going to be tastier tonight! 

Brian T - Posted - 11/24/2021:  22:21:35

My weekly "rotation" is based entirely upon remembering what's in the freezer.
There's racks of lamb, meat rabbits, calamari, bison, elk, organic local beef, all kinds of stuff.
Come over. Pick something out and we will eat very well.

I needed comfort food tonight and the baked beans, every 6-8 weeks, is the best medicine.

chuckv97 - Posted - 11/24/2021:  22:47:29

.

 

rinemb - Posted - 11/25/2021:  05:33:22

Thanksgiving Eve dinner. Potato and pork/ham hock soup. Wife did this one. An all day thing. Build the stock, used two smoked hocks and one ham’d shank. First batch of potatoes dissolved, added more in time to cook through. Creamed and topped with leftover fried leek rings, from earlier in week.
I was proud to see she used my home crafted napkin rings! Brad

STUD - Posted - 11/27/2021:  12:56:27

Mooey..mooey...
Leftovahs....

STUD - Posted - 11/27/2021:  12:57:53

New favorite pie flavor too....
Blueberry peach....

STUD - Posted - 11/29/2021:  15:12:57

We finished the turkey last night! All we have for leftovers is collard greens, so we had some tonight with pan sautéed venison and sauce mimicking our favorite Mexican restaurant: a small can of tomato sauce, 3 minced chipotles in adobo sauce, and sautéed onions and pepper.

STUD - Posted - 11/29/2021:  15:23:59

Oh yeah, and a squeeze of garlic paste.

slammer - Posted - 11/29/2021:  15:42:19

Mmmmmmm……..pan sautéed venison and greens!!! Count me in, we can’t get greens up here in da U.P. 1st time I ever had em was in Kentucky while I was eating a Hot Brown, and the waitress asked me if I wanted some complimentary greens. She brought me a bowl and a bottle of of clear liquid with a jalapeño in it. It was vinager diluted with a little water seasoned with the jalapeño. She called it “ greens sprinkle”.
It was love at first bite!!! Order em any chance I get and have made em with beet greens up here and they were great too!!! Having some fresh , not frozen yet, venison steaks tonight myself !!! Ol Slammer got himself a nice 8 pointer and Slammer Jr. Took a dandy 7 pointer with a huge body!!! Good eats !!!
Slammer!!!

STUD - Posted - 11/29/2021:  15:55:57

Killa sauce...!

Real nice kick... :0)

Brian T - Posted - 11/29/2021:  16:52:05

From field to plate. Only dummies can argue against that.

Slammer: what are you calling "greens?"

I know a guy who can (easily) afford to live in the core of London, England in a big flat/apartment.
He does nothing but grow "microgreens" and "sprouts" for the hoity-toity restaurant trade.
Radishes, alfalfa (aka Lucerne), wheat, barley, peas and so on. The guy is LOADED.

slammer - Posted - 11/29/2021:  17:06:31

Collard greens. Have never seen or heard of them grown up here.
Slammer!!!

Brian T - Posted - 11/29/2021:  18:25:47

One sort of "greens" that I can eat til I'm almost ill is beet greens.
Little butter, little salt and a splash of balsamic vinegar.

I got left over home pizza again tonight. Done on the undersides of Naan breads.

Chunky salsa
Fine slice roma tomatoes
Fine slice salami and pepperoni (fridge shrapnel)
Grated dried block of old gruyere cheese
Fine slice green pepper and fine slice big white onion
Tex Mex grated cheese mix
Press flat so nothing jumps off.

20 min in preheated 400F on a sheet.

Wet Spaniel - Posted - 11/30/2021:  00:45:04

quote:

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Originally posted by slammer

Collard greens. Have never seen or heard of them grown up here.

Slammer!!!

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I really like them too Dale.  Never seen them here in the U.K. so I bought some seeds and grew them.  When I got to try them in GA I was pretty pleased with my own attempts as they were close to,what I was tasting in the US.

Wet Spaniel - Posted - 11/30/2021:  00:50:07

We’ve been in and out of having power here due to a big storm that hit over the weekend. We were meant to be having a Sunday dinner of roast lamb with all the trimmings but ended up having a curry by candlelight. I butterflied the lamb yesterday and soaked it in oil, garlic and lemon before cooking it in the bbq (I think you guys mistakenly call it a grill?) if you  bone it right, you can cook it so one end is rare and the other more towards well done to suit the tastes of everything around the table.

 

Brian T - Posted - 11/30/2021:  01:12:18

Jonty: the term "grill" is reserved for flame cooking, propane 'gasser' or charcoal, but it's fairly quick, a few minutes per side.

BBQ implies hours to tenderize tough tissue. The food is rolled in any one of hundreds of dry herb & spice mixes OR, slopped up from time to time with an apple juice/apple cider "wet mop" so the meat doesn't dry out at all.
Commonly, I run a gasser for 3+ hours, one side hot with fire and wood in a cast iron pan for some smoke flavor and the meaty things all sit on the racks on other side for indirect heat cooking, no more than 280F. Might have a dish with water or beer to collect some drippings. Usually totally renders all the fat out of chicken skin to the point that it's crispy enough for even me to eat.

I'll never be more than a beginner at this but the BBQ technique
has turned over a lot of how I cook.

Wet Spaniel - Posted - 11/30/2021:  03:42:28

I'm sorry Brian I'm messing. Traditionally what you'd term a grill is called a barbecue in the UK (and rightly so) so if you were asked over to a barbecue you'd typically be eating sausages, burgers etc.  BBQ as in low and slow barbecue is a relative newcomer to the UK- and I must admit that I'm a huge fan.

Brian T - Posted - 11/30/2021:  11:50:31

My kids used to patronize the "Memphis Blues BBQ House" in Vancouver BC (pre-children).
The joint published a very thorough cookbook with all the rums mops and marinades you might want. All the side dishes and desserts.

I was visiting and they did side ribs with apple wood smoke. I went crazy!
Long story. I learned how to chop up the innards of an old gasser grill for smoker BBQ duty.
Chickens and several kinds of ribs is all anybody wants. The side dishes, slaw and so on.

I was concerned that I'd get tired of the same dry rubs every time so Paddy, Mopick, Brad and I swapped some recipes so we all have more than we will ever use. Paddy has a rig on wheels, he can cook at 70mph on the freeway. I gutted a broken 4-burner gasser. Drive it with the burner from my lobster pot. Did 6 chickens one afternoon.

I think it's easiest just to sort out the user's context, whether they intend to do classic grill or southern US-style smoker BBQ. Lessons are for indoor rainy days ( like +4C rain & wind here right now!)

rinemb - Posted - 11/30/2021:  12:29:59

quote:

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Originally posted by Wet Spaniel

We’ve been in and out of having power here due to a big storm that hit over the weekend. We were meant to be having a Sunday dinner of roast lamb with all the trimmings but ended up having a curry by candlelight. I butterflied the lamb yesterday and soaked it in oil, garlic and lemon before cooking it in the bbq (I think you guys mistakenly call it a grill?) if you  bone it right, you can cook it so one end is rare and the other more towards well done to suit the tastes of everything around the table.

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Looks great!

I noticed Aldi's in our town carries frozen legs of lamb.  Worth buying?  

Brian T - Posted - 11/30/2021:  15:21:32

Lamb leg? Sure, I'd buy a couple. De-bone/butterfly the thing, soak in a marinade and grill to see quite rare in the middle. Find a recipe for quite potent mint sauce.

banjo bill-e - Posted - 11/30/2021:  16:00:01

I'm surprised that "greens" are an exotic food in some locales! Growing up (Alabama) we had a dinner at least once a week consisting of some kind of greens cooked with a chunk of salt pork, some kind of beans, cornbread, with either a relish tray or a jar of "chow chow" on the table. Back then it was usually turnip* greens or mustard greens but these days collards seem to have won out and I agree they are the tastiest.

Brian T - Posted - 11/30/2021:  17:56:35

Except for Dad, I'm the only other person in the whole family who really enjoys steamed spinach (butter, salt & vinegar) and same goes for beet greens. I need lots. A really big serious dose of those greens. If some come with the beets still attached, so much the better.

Wet Spaniel - Posted - 12/01/2021:  01:26:59

quote:

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Originally posted by rinemb

quote:

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Originally posted by Wet Spaniel

We’ve been in and out of having power here due to a big storm that hit over the weekend. We were meant to be having a Sunday dinner of roast lamb with all the trimmings but ended up having a curry by candlelight. I butterflied the lamb yesterday and soaked it in oil, garlic and lemon before cooking it in the bbq (I think you guys mistakenly call it a grill?) if you  bone it right, you can cook it so one end is rare and the other more towards well done to suit the tastes of everything around the table.

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Looks great!

I noticed Aldi's in our town carries frozen legs of lamb.  Worth buying?  

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Definitely Brad.  Roast leg of lamb is a traditional Sunday dinner here.  With roast potatoes, Yorkshire puddings and gravy made from the roasting pan juices.  The beauty is that the puddings take exactly the same amount of time to cook as the lamb needs to rest.

If you were to roast the lamb on the bone as a whole leg, you can make little incisions down to the bone with a small sharp knife and push slivers of garlic, rosemary or canned anchovy fillets (yes!) into the pockets.  They impart a wonderful flavour and cook away to nothing - this may be a good idea with a frozen leg of indeterminate origin.

Also, being a slightly fatty meat, lamb joints benefit from a 20 minute sizzle at the start of the cook.  Start by putting the leg into a hot oven of 450F for 20 minutes, then drop the temperature to 320F (also open the oven door for a minute to drop the temp inside).  This should crisp up the outside and get the fat rendering out of the meat - crispy lamb skin/fat is delicious (there's a fight for the 'crozzled bits' in our house) but undercooked fat will really spoil your experience and is also the reason so many people claim not to like lamb - hence why that 20 minute hot blast at the start of the cook is so important.

There's often a lot of fat comes out of a good piece of lamb so make sure to pour it off before making gravy from the pan juices - I know form what I've seen of your cooking, I'm teaching my grandmother to suck eggs but it's always worth mentioning.

And as per Brian's advice - mint sauce is a must!

Remsleep - Posted - 12/01/2021:  04:42:15

quote:

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Originally posted by banjo bill-e

I'm surprised that "greens" are an exotic food in some locales! Growing up (Alabama) we had a dinner at least once a week consisting of some kind of greens cooked with a chunk of salt pork, some kind of beans, cornbread, with either a relish tray or a jar of "chow chow" on the table. Back then it was usually turnip* greens or mustard greens but these days collards seem to have won out and I agree they are the tastiest.

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Add radish greens to the list. When I get radishes with nice plump tops, it's a bonus. 

rinemb - Posted - 12/02/2021:  06:17:11

Wife cooks up a go-to, typical Midwest comfort food, dinner.  Mashed potatoes, corn, meatloaf, and a roll.  She has made the same Betty Crocker meatloaf for 50 years.  Simple, not to breading, and moist, always topped with ketchup.

brad

STUD - Posted - 12/02/2021:  15:49:09

Burpretos ..tanight......

Brian T - Posted - 12/02/2021:  16:55:07

Hoist your tankards to the last pair of string chickens in this batch.
Steamed veg dice and a handful of those pseudo-spuds, the "tater tots."

I'm having a haell of a time getting used to the fact that there's no "Tuna-Time" any more.
I can have a dinner prep drink with the flies.

rinemb - Posted - 12/02/2021:  17:37:11

Brian, what did I miss? No tuna time? Yikes brad

Brian T - Posted - 12/02/2021:  17:48:11

Heidi-cat was 17 or 18. Somewhat deaf, a little blind and rapidly increasing hip/pelvis paralysis and incontinence. Best little old friend ever to ramble around in this place until October 29.

This place feels so profoundly empty, ever since. Thank goodness, I like curried tuna despite it's totally disgusting appearance.

slammer - Posted - 12/04/2021:  09:53:08

Started early this morning and the house smells amazing preparing tonight’s meal!!!
Slow braised Beef Ragu in a tomato, beef and wine sauce thick and rich that will be served over homemade Pappradelle pasta. The pasta dough is made and resting comfortably before rolling and cutting into luscious ribbons of sauce holding servers of tender melt in your mouth fall apart Italian beef !!! Hopefully I will remember to take a picture before shoveling shear goodness down my pie hole !!!
Slammer!!!

Brian T - Posted - 12/04/2021:  13:21:05

I think I need bison burgers with all possible trimmings in ciabatta buns.

slammer - Posted - 12/04/2021:  14:48:34

It’s coming along nicely and I can hardly stand the anticipation!!! Hey Fig, this is another of my favorites…..really wished you were here!!! LOL
Damn, I love good food!!!
Slammer!!!

rinemb - Posted - 12/04/2021:  16:04:57

quote:

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Originally posted by slammer

It’s coming along nicely and I can hardly stand the anticipation!!! Hey Fig, this is another of my favorites…..really wished you were here!!! LOL

Damn, I love good food!!!

Slammer!!!

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A big YUM, from more!  Brad

slammer - Posted - 12/04/2021:  16:40:10

Yeah, it certainly didn’t suck!!! I was hoping to have 2nd’s , but it was very rich and filling!!! Definitely have plenty of leftovers. Even the Mrs. commented on how good it was, which is rare!!! I’m assuming the leftovers will only get better like day or two old lasagna !!! Sucks to be me!!! Well worth the all day effort!!!

Slammer!!!

Edited by - slammer on 12/04/2021 16:41:18