03-26-2016, 21:37
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#991
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,690
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Been making beef jerky all day. I have 5lbs of jerky ready......
Hot and Spicey is the way my seasoning turns out.
Not a lot of work but a lot of waiting on each batch.
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SF_BHT is offline
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03-26-2016, 21:49
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#992
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by SF_BHT
Been making beef jerky all day. I have 5lbs of jerky ready......
Hot and Spicey is the way my seasoning turns out.
Not a lot of work but a lot of waiting on each batch.
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What are you using to dehydrate them?
Pat
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"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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03-26-2016, 23:22
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#993
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,690
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I did part of them in my dehydrator and some in my smoker.....
The hot & Spicey blend is the best.....
The dehydrator is from Open Country with 6 trays. It will do 3 lbs in 4-5 hrs. Smoker is slower......
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SF_BHT is offline
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03-29-2016, 09:17
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#994
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by SF_BHT
I did part of them in my dehydrator and some in my smoker.....
The hot & Spicey blend is the best.....
The dehydrator is from Open Country with 6 trays. It will do 3 lbs in 4-5 hrs. Smoker is slower......
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I use this one and really like it.
http://www.amazon.com/Excalibur-3900...ray+dehydrator
And........ I don't see any jerky recipes? 
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Team Sergeant is offline
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04-11-2016, 20:51
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#995
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Lasagna
Yesterday was spent making Italian Gravy so today I made lasagna. I roughly used the CIA recipe in my NPC 6th edition book.
While I added Italian sausage to the gravy I forgot to add additional oregano along with the parsley. I did add fresh garden spinach so that helped. The richness of the IG made a big difference in the overall flavor!
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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04-12-2016, 07:58
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#996
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Looks like a lot of cheezy goodness to me, Pat!1
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mark46th is offline
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04-12-2016, 21:37
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#997
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by mark46th
Looks like a lot of cheezy goodness to me, Pat!1
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It was! Sad to say, but so far the best mozzarella I've been able to find is Smart and Final's shredded mozz. Still, very tasty!
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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04-13-2016, 16:31
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#998
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Our Costco sells a fresh buffalo mozz. I have used it on pizza and lasagne with good results. In fact, I used it on a cheese burger I made last night... Deelish!
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mark46th is offline
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04-13-2016, 18:50
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#999
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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Quote:
Originally Posted by PSM
Yesterday was spent making Italian Gravy so today I made lasagna. I roughly used the CIA recipe in my NPC 6th edition book.
While I added Italian sausage to the gravy I forgot to add additional oregano along with the parsley. I did add fresh garden spinach so that helped. The richness of the IG made a big difference in the overall flavor!
Pat
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Looks delish!
Next time try adding some neck bones as well as the sausage (which I like to take out of the casing and brown in the same pot I will use for gravy).
If you make meatballs use a mix of ground pork, beef and a little bit of veal. If you aren't a veal fan at least do the pork/beef mix. Add them to your gravy after you fry them up!
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Gypsy is offline
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04-18-2016, 19:27
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#1000
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,846
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First Ribs this year
Found these at the store this morning and just had to bring them home they were beyond meaty.
DSCN3688.jpg
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cbtengr is offline
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04-18-2016, 19:58
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#1001
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Quiet Professional
Join Date: Dec 2008
Location: Southern Mo
Posts: 1,541
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We have been eating a bunch of morel mushrooms lately. We have a pretty good patch about 100 yards off the back deck. If I can get time to bust a gobbler this week, I could be in pure fried heaven.
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craigepo is offline
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04-20-2016, 13:02
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#1002
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by craigepo
We have been eating a bunch of morel mushrooms lately. We have a pretty good patch about 100 yards off the back deck. If I can get time to bust a gobbler this week, I could be in pure fried heaven.
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LOLOL
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Team Sergeant is offline
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04-21-2016, 07:18
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#1003
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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On a low heat, sweat some diced onions with a few slices of garlic in butter , when both are tender, add the morels and a bit more butter, cook until the morels are tender, then add some Cognac, put a flame to it. This will burn off the excess alcohol, further reduce the liquid until the flame is extinguished.
Add cream, reduce again until you have a sauce consistency.
Season to taste
Great over game birds, or a perfectly sous vide wood grilled steak.
Last edited by Penn; 04-21-2016 at 08:53.
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Penn is offline
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05-01-2016, 22:40
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#1004
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Area Commander
Join Date: Feb 2004
Location: The Black Hills of SD
Posts: 5,944
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Irish Nachos
Irish Nachos:
Made these today and along with a few pints of Guinness while watching a good football or hockey game, will get ya nice and toasty.
Take 3 large, or 5 medium, russet potatoes and slice about an 1/8 of an inch thin.
Once sliced, place in bowl of water to clean. Pat dry on paper towel.
Place slices on aluminum foiled baking sheets in several rows. (I ended up using three sheets.)
Sprinkle with olive oil and S&P to taste.
Put in oven at 425° for 20-25 minutes ... longer for crispier chips.
Remove from oven and pile slices in center of one baking sheet.
Cover with shredded cheddar cheese and bacon bits.
Add second layer of slices, cover with cheese and bacon.
Add a third layer of slices, cover with cheese and bacon.
Place back in over for an additional 8-10 minutes.
Remove from oven.
Add sour cream and chives to taste.
For added "zing", dip in ranch dressing.
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Sdiver is offline
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05-13-2016, 14:04
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#1005
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Area Commander
Join Date: Feb 2004
Location: The Black Hills of SD
Posts: 5,944
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If you have kids or Grand-kids and you want to make something fun to eat, give these a try ... Do it yourself Pizza Bagels
I've been playing around with this for awhile now and have found the right preparation ....
Pre-heat over to 375°
Line baking sheet with tin foil and spray light coat of non-stick to it.
Place Bagel halves on sheet and spoon on favorite pizza sauce.
Cover with mozzarella cheese
Add favorite fixins
Add favorite spices to taste (I find some Italian seasoning and parsley flakes do the trick)
Bake for 14-16 minutes
Enjoy.
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It's Good To Be Da King !!!! Just ask NDD !!!!
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