12-25-2013, 12:50
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#466
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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What's in the topping? Actually looks pretty good. I'd just build a nest of mashed potatoes and cover them with the scumbies....
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mark46th is offline
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12-25-2013, 12:57
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#467
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 502
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cb, Nice!
pictures to come... (a neighbor took them and is sending them to me)
My neighbors and I usually take turns at cooking. This Christmas, they are making the Christmas Dinner (today). So I volunteered to do Christmas Eve dinner. It turns out that rather than the 5 that I planned for, we had 12 show up. Fortunately, he told me on Saturday that there would be that many so I had a chance to prepare. Oh, and one person was allergic to wheat so I had to go gluten free for the breads.
Appetizer: Fresh baby spinach salad w/ tomatoes and goat cheese and a basalmic/lemon vinaigrette and white cheddar shortbread
Entree: Pork loin (10#), parmesan risotto and squash/zuccini/roasted red pepper/onion medley
Dessert: Gingerbread cookie with coconut fondant and mint spaghetti (it was supposed to have honey caviar, but with the extra people I went with a honey foam that broke so I didn't serve it).
I'll get the pictures up as soon as she sends them to me.
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(1VB)compforce is offline
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12-25-2013, 13:39
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#468
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by mark46th
What's in the topping? Actually looks pretty good. I'd just build a nest of mashed potatoes and cover them with the scumbies....
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Actually that is what happens to the Scumbies at our house.
Ground beef, garlic, onions, BBQ sauce, thyme, hickory smoked salt, Worcestershire sauce, dry red wine , beef bouillon cubes a little flour and some salt and pepper.
These are the scumbies before they get poured over the tenderloin and the whole thing goes in the oven. The loin is broiled 7 mins. each side before it get roasted in the oven. It's seems kinda involved to me. God Bless the cook!
DSCN2323.jpg DSCN2324.jpg
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cbtengr is offline
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12-25-2013, 15:45
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#469
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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cb- Like I said, it looks really good. I am from the Mid-West originally so this looks like comfort food to me...
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mark46th is offline
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12-27-2013, 07:37
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#470
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Quiet Professional
Join Date: Aug 2007
Location: West of Bragg...a few months out of the year
Posts: 264
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Today's plan:
Smoke a 5# Boston Butt, 2 racks pork ribs, and some sausages
Fry a 12# turkey
Don't burn house down
Don't fight incoming family personnel
Wish me luck as I haven't attempted smoking or not fighting yet
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11Ber is offline
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12-27-2013, 09:20
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#471
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Do the smoking and frying outdoors. This helps prevent setting fire to the inside of the house.
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mark46th is offline
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12-27-2013, 09:31
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#472
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Quiet Professional
Join Date: Aug 2007
Location: West of Bragg...a few months out of the year
Posts: 264
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Yeah got the smoker going in the driveway...real classy like 
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11Ber is offline
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12-27-2013, 14:16
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#473
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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mark46th is offline
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12-27-2013, 16:02
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#474
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Area Commander
Join Date: Jul 2009
Location: Indianapolis
Posts: 2,086
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Venison shanks braised in a red wine reduction....Served over risotto.
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GM1 USNR (RET)
Si vis pacem, para bellum
Last edited by Streck-Fu; 12-27-2013 at 18:20.
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Streck-Fu is offline
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12-27-2013, 17:20
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#475
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by mark46th
Do the smoking and frying outdoors. This helps prevent setting fire to the inside of the house.
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Keep my smoker in it's own little house, helps break the wind and really maintains the coals. I bolted the smoker to a turntable so that I can easily adjust the vents as needed.
DSCN1656 - Copy.jpg DSCN1657.jpg
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cbtengr is offline
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12-27-2013, 17:31
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#476
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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Quote:
Originally Posted by cbtengr
Keep my smoker in it's own little house, helps break the wind and really maintains the coals. I bolted the smoker to a turntable so that I can easily adjust the vents as needed.
Attachment 27044 Attachment 27045 |
I was considering doing something like this. Then I realized that if I just used the smoker bottom I could put hanging racks in the shed and have a quick and simple smoke house. Anyone see a problem with this idea?
Pat
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PSM is offline
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12-27-2013, 18:17
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#477
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Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,780
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Quote:
Originally Posted by PSM
I was considering doing something like this. Then I realized that if I just used the smoker bottom I could put hanging racks in the shed and have a quick and simple smoke house. Anyone see a problem with this idea?
Pat
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If it is attached to your dwelling, your insurance company.
TR
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The Reaper is offline
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12-27-2013, 18:19
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#478
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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Quote:
Originally Posted by The Reaper
If it is attached to your dwelling, your insurance company.
TR
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No, it'll be freestanding like the outhouse. 
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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01-03-2014, 20:21
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#479
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Quiet Professional
Join Date: Oct 2007
Location: Washington
Posts: 2,053
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Tonight it was whitetail backstrap medallions marinated for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Dredged them in flour then pan fried in olive oil. I overcooked the thinnest pieces a bit, but overall it turned out well.
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Divemaster is offline
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01-03-2014, 21:03
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#480
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
Originally Posted by Divemaster
Tonight it was whitetail backstrap medallions marinated for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Dredged them in flour then pan fried in olive oil. I overcooked the thinnest pieces a bit, but overall it turned out well.
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You did not overcook, the sugar component in the Teriakia sauce, (which I assume was store bought,) burned hotter than the protien's natural juices?
Maybe try low and slow next time? 
Holly
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