08-19-2012, 15:19
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#211
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by Badger52
I'm shootin' an azimuth to your place right now.
Beee-U-tiful.  |
I hope to see you real soon! I got this Weber Smoker a while back and it's incredible how easy it is to do really first class smoked meat on it.
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The only reason some people get lost in thought is because it's unfamiliar territory.
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cbtengr is offline
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08-19-2012, 17:40
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#212
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Guerrilla
Join Date: Apr 2011
Location: Raeford
Posts: 308
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Quote:
Originally Posted by Team Sergeant
What time should I be there? 
To me "smoked" is like bacon, it goes well with everything..... |
Sorry TS, to late. I can send you a recipe if you want. Went great with the home brew 3 spice Lemon Weiz.
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"The two most important days of your life are the day you are born and the day you figure out why." - Mark Twain
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33army is offline
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08-19-2012, 22:28
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#213
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Guest
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Had to jump right in today and prep the moose. I had four pieces of chuck, and some ground. Was the first time I have ever prepared it, so, I cut the chuck up pretty fine and mixed it with the ground, and threw it into the crock pot for about 4-5 hours.
In with that went garlic, shallots, rice wine (didn't have any white or red wine) and a splash of chicken broth, salt and pepper. Then fixed that up with some brown rice and stuffed it into green peppers (which I had placed in the crock pot about 45 minutes prior to turing it off), and roma tomatoes (not cooked).
Turned out quite well, everyone liked it, and I found out from my sister that my dad does not like green peppers...good thing I had the tomatoes stuffed as well!
I still have some of the cooked moose left without the rice mixed in.
Might get more next time around, and think I would like to cook up the chuck cutlets without cutting it up.
Anyways, here are some pics:
moose.jpg
moose stuffed.jpg
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08-21-2012, 00:45
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#214
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Quiet Professional
Join Date: Oct 2007
Location: Washington
Posts: 2,053
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I wish I had taken pictures. Yesterday I chopped up some U.S. farm raised tiger prawns, mixed in some garlic powder, Italian seasoning, tiny amount of crushed red pepper and a dash of Sriracha. I stuffed it into a red bell pepper and baked it. When nearly done, I topped it with a half slice of pepper jack chesse and baked until melted.
I paired this with a Ninkasi Tricerahops Double IPA. The food had a nice spicy kick and the Tricerahops hoppiness balanced it well.
Since my Sicilian better half is out of state on a contract, I've been left to my own devices in the food department. My cooking is not up to her standards but I did rather well on this meal.
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Grando autem duodecimo hominis
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Divemaster is offline
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08-21-2012, 11:27
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#215
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SF Candidate
Join Date: Jun 2012
Location: Tulsa,OK
Posts: 10
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Here, I have a Hickory smoked and grilled center cut pork loin drizzled with a habanero bbq sauce with grilled chayote and herb roasted new potatoes.
Dessert, this is a Chocolate Scone with a Sicilian Merlot poached pear topped with a black walnut ice cream.
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"Dulce Periculum"
"Danger is Sweet" 
"Decisions made from desperation is no way to go"-Sully Erna
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ReapingWolf is offline
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08-21-2012, 18:37
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#216
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BANNED USER
Join Date: Aug 2012
Location: East Coast
Posts: 159
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Quote:
Originally Posted by ReapingWolf
Here, I have a Hickory smoked and grilled center cut pork loin drizzled with a habanero bbq sauce with grilled chayote and herb roasted new potatoes.
Dessert, this is a Chocolate Scone with a Sicilian Merlot poached pear topped with a black walnut ice cream.
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Wow, it's making me hungry just looking at those px. I can hardly wait to read more of this thread.
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XngZeRubicon is offline
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08-22-2012, 08:29
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#217
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Wolf- That looks great. Mmmm- Pork Chops, food of the gods...
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mark46th is offline
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08-23-2012, 20:26
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#218
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Quiet Professional
Join Date: Aug 2004
Location: NorCal
Posts: 15,370
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Today's our anniversary so we went to dinner at a friend's - Chef Jean-Marie Cadot's 'Cadot Restaurant Francais' - one of our favorite restaurants.
1st course was escargot sauteed in a garlic pernod cream sauce with a glass of Cadot Chardonnay.
2nd course was frenched lamb grilled with herbs de provence, ratatouille, potatoes au gratin, spinach, goat cheese, in a port wine sauce with a Hafner 2009 Caberneet Sauvignon.
3rd course was profiteroles and apple tart with coffee.
An excellent meal and evening!
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“Sometimes the Bible in the hand of one man is worse than a whisky bottle in the hand of (another)… There are just some kind of men who – who’re so busy worrying about the next world they’ve never learned to live in this one, and you can look down the street and see the results.” - To Kill A Mockingbird (Atticus Finch)
“Almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so.” - Robert Heinlein
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Richard is offline
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08-23-2012, 21:00
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#219
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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 Richard
1st course was escargot sauteed in a garlic pernod cream sauce with a glass of Cadot Chardonnay.
2nd course was frenched lamb grilled with herbs de provence, ratatouille, potatoes au gratin, spinach, goat cheese, in a port wine sauce with a Hafner 2009 Caberneet Sauvignon.
3rd course was profiteroles and apple tart with coffee.
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"You didn't make that. Somebody else made that happen!"
Happy anniversary, Richard!
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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08-25-2012, 19:41
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#220
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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MR2's Peaches
Picked up some fresh peaches tonight and gave the recipe a try, the wife says that they are good enough for company!
Peaches.jpg
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The only reason some people get lost in thought is because it's unfamiliar territory.
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cbtengr is offline
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08-25-2012, 19:42
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#221
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 4,000
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Quote:
Originally Posted by cbtengr
Picked up some fresh peaches tonight and gave the recipe a try, the wife says that they are good enough for company!
Attachment 23068 |
Now that is high praise! I'm humbled, glad you enjoyed.
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The two most powerful warriors are patience and time - Leo Tolstoy
It's Never Crowded Along the Extra Mile - Wayne Dyer
WOKE = Willfully Overlooking Known Evil
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MR2 is offline
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08-26-2012, 09:17
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#222
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
Wolf- That looks great. Mmmm- Pork Chops, food of the gods...
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Something else to remember, the USDA has changed the guidelines for cooking pork, it's no longer to a temp of 160 degrees, it's now 145 degrees.
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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08-27-2012, 06:35
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#223
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Area Commander
Join Date: Oct 2007
Posts: 3,462
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These beauties are 17 varieties NJ Heirloom Tomatoes, I will be making a simple tomato salad, seasoned with S&P and EVO
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Penn is offline
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08-27-2012, 15:43
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#224
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Sausage Pizza
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The only reason some people get lost in thought is because it's unfamiliar territory.
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cbtengr is offline
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08-27-2012, 20:44
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#225
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Area Commander
Join Date: Sep 2010
Location: Western Carolina in the rainforest,4000' along the Eastern Cont. Div.
Posts: 1,426
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Been a great year here for the Golden Chanterelle also the Black Trumpet ( Black Chanterelle ) and the Cinnibar Chanterelle ( redish orange and smaller). They are good in soups, pastas, rice, grits, and meats. I find them simple and easy to use and delicious.
http://www.foodsubs.com/Mushroom.html
http://www.mssf.org/cookbook/chanterelle.html
Disclaimer: It is important to positively identify the correct mushroom and eating small amounts at first is good practice, that having been said there are a few varieties that are easy to identify and with experience you will know when and where to look for them.
Images: Cooking with sm.Green Egg
Golden Chanterelle
Cinnibar Chanterelle
Chanterelle on the ground...in one situation.
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"It is because they have so much to give and give it so lavishly...that men love the mountains and go back to them again and again." Sir Francis Younghusband
Essayons
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Last edited by Golf1echo; 10-09-2015 at 15:41.
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