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Bacon + Venison = Lunch! Venison backstrap medallions, salt & cajun spice, wrap in bacon. Very hot skillet of olive oil, cook till bacon is crisp. All my venison came out medium or just a tad und

I threw my daughter's graduation party/feast yesterday. I smoked 30 lbs. of beef brisket, 15 lbs. of pork shoulder, 8 lbs. of ham, and fried two 15 lb turkeys. we had homemade mac&cheese, pasta sa

This seems to be pretty popular topic on many sites, lets give it a go. I'll start with today's lunch.       Salted & Seared Venison Tenderloin, medium rare Caramelized onions with lots of ga

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I took some of that brisket left over from last week sunday and made a sweet chile con frijoles.

 

I cooked meskin red beans overnight at a low simmer with a few jalepenos from the garden diced up in there, a little bit of "mMMM 's Good" and garlic. Carmelized onions.

 

The next day I added about a cup of some ho-made BBQ sauce. (pureed fresh onion, tomato sauce, worchestershire, corriander, molasses, and some herdez chipotle, simmered for most of a day.)

 

Sooo good.

 

Also used some of this to make burritos.

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I made a pot of sauerkraut, pork, and bratwurst, slow cooked with a bit of brown sugar and an apple, along with some nice fluffy mashed potatoes.

 

YUM!

 

I'll be eating that for a few days, which is fine by me.

Edited by patriot
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Dude .......... super_man.gif   you rock .....

Dude...  Seriously...  Make or have someone make you some of the Pig Candy... It Rocks!

 

Shit, I'd probably weigh close to 900 pounds if some of that pig candy was laying around the house here. Johnboy.gif

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Sea & Forest

 

Dinner tonight came from the depths of both the Sea and the Forest.

Grilled Redfish with Garlic/Herbs
Iron Skillet Venison on the Grill
Herb crusted Potatoes with Onion
Sauteed Asparagus & Onions

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The Money Shot

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Well Mr. Murphy struck late this afternoon.
After three hours of smoke they were looking great, then a valve somehow got bumped and I ended up grilling instead of smoking.
And when you only check the grill every other hour or so, food gets burnt.
Thankfully it was only the skin and the herb butter protected the meat and kept it moist and flavorful.
My first time doing it with the herb butter and even my picky kids liked it.

Here a shot of them before going down.
Herb butter under the skin on the breast, and thigh quarters and a dusting of sweet rub.

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And the kicker was that my first Pork Belly kind'a flopped too.
I couldn't get the skin to that perfect crispy crunchy cracklin, it had a real stick to your teeth under layer.
But at least the meat/fat was incredibly tender and succulent.

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Suffice it to say, no Money Shots were bothered with.

The highlight of the day was Nathaniel getting into a bed of BIG Bull Bream.

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Edited by ChileRelleno
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Applewood Smoked Apple Dumplings

Granny Smith apples, cored/peeled and cut horizontally into four slices
Brown sugar mix, with white sugar, cinnamon and nutmeg
Butter
Pie dough
Graham Cracker Crumbles

Lay a pie sheet out, rub with sugar mix, apple slices with mix in between slices and a small pat of butter in the first slice.
Cram Graham Cracker Crumbles into core hole, and top with pat of butter and more sugar mix.
Wrap in dough, give it a egg wash and more sugar mix, top with Crumbles.

Bake or smoke at 300-325' till done.  I'm smoking with Applewood at 300'.

Top with whatever you like, we'll do caramel, pecans and vanilla ice cream.

Recipe courtesy of Cowgirl.

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Have the in-laws for dinner, so I'm grilling a bunch of thighs for dinner.

Rub
Equal parts Cajun Spice mix, Smoked Paprika, Garlic Herb mix, Onion powder
Coat in EVOO and mix that rub around

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Man I love the sight and smell of a grill/smoker fired up and some serious cooking going down.

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For a side I made some Dirty Rice.
Granted its a mild version to fit the timid palates joining us tonight, but it still is pretty good.

Dirty Rice
Approx 1C each Onion, Bell pepper and Cellery
3 cloves of garlic minced
1T salt
1# rice
1# chicken livers rolled in cajun spiced flour and fried hard in EVOO, chop into bite size pieces
Sautee veggies in EVOO, add rice and sautee till golden brown
Add 4C chicken broth (or water) and the salt
Bring to boil and lower to a simmer, simmer for 25min or done

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  • 3 weeks later...

Today my youngest son turned eleven (11) years old, and thus was entitled to pick his choice for dinner.
I tried to get him to choose some nice fat Rainbow Trout at Publix, but he went for the steaks... Great choice!

So dinner tonight was:
Hickory Smoked/Reverse Seared NY Strips
Grilled Asparagus
Rolls -n- Butter
Birthday Apple Pie in lieu of cake

NY Strips spiced with SPG

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Into the CCSV24 with plenty of hickory

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Hitting internal 120' temp and ready for the cast iron

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Getting a crust on, and going to 140' internal temp for Medium Rare

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Grilled Asparagus

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Pure Beef pRon

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Money Shot

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Started four birds brining yesterday about 2:00PM, pulled them out this afternoon about 1:30PM, spatchcocked, rubbed and fired up the CCSV24.
Full water tray over Apple & Cherry and maintaining 250'-275'.
Once I get these up to an internal temp of 160',  I'll move them on to the grill to crisp the skin.

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More to come...

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Rub
.5 C Smoked Paprika
1.5 C McCormick Montreal Chicken seasoning

Smoked at 250'-275' till an internal temp of 160', then flipped the birds (LOL) and turned the temp up to 300'+ to try and crisp the skin.
I was going to use my Char-Broil grill but decided to see if the smoker could do it.
Skin wasn't crispy, a bit chewy, but was still mighty tasty.

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Money Shot

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Edited by ChileRelleno
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You must feed an army every day, Chile. I don't cook that much food in a week.

Naw, not an army, five adults and two munchkins.

That is dinner tonight, lunch tomorrow and maybe some late night snacking.

There is still some leftover steak, I foresee steak-n-eggs in the morning.

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  • 1 month later...

Stopped by Sam's Club to check out the meat selections.
Found Choice Angus brisket for $4.77 per lb whole or flat and Select for $4.44 per lb.

They only had one whole brisket left, a big 25 pounder that had a good feel too it, but a considerable bit of fat.
Too much even trimmed up for a party of six, and I don't care for freezing it.
So I picked out a really nice 9 lb Choice flat of fairly uniform thickness and brought it home.

RUB
1/2C each Brown sugar and Smoked Paprika
1/4C each Black pepper, Seasoned salt and Cajun spice
1/8C Chile powder
2T each garlic and onion powders
1T ground Cumin

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More to Come


Bring on the BBQ Beans

BBQ Beans

I'm cheating a good bit here with canned beans

2 cans regular Ranch Beans
2 cans Jalapeno Ranch Beans
1 sweet onion, chopped
1/2 lrg green Bell Pepper
1/2C Bacon chunks
1T of the brisket Rub

Saute onions, bell pepper and bacon till onions just start to turn opaque.
Add to beans and stir thoroughly.
Place beans under brisket to catch all the delicious drippings.
The pan already had some good drippings from the brisket, and it'll get plenty more.

http://www.smokingmeatforums.com/content/type/61/id/504185/

http://www.smokingmeatforums.com/content/type/61/id/504186/

Four hours into the cook, temp is hovering at 225' +/-

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Edited by ChileRelleno
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Just finished a butt in the smoker yesterday to feed two groups of men and women who reside in two city's that play a big part in what I do.

But the wife said its time to do a brisket but it is hard to find a good one down here but seeing this it's time to look a little harder.

Good job , the wife makes a pork loin that is cooked with smoked paprika and coffee. It is wild

Merry Christmas

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Just finished a butt in the smoker yesterday to feed two groups of men and women who reside in two city's that play a big part in what I do.

But the wife said its time to do a brisket but it is hard to find a good one down here but seeing this it's time to look a little harder.

Good job , the wife makes a pork loin that is cooked with smoked paprika and coffee. It is wild

Merry Christmas

Check those local Mom-n-Pop Butcher shops and don't forget restaurant/foodservice supply stores.

Grades Choice or Prime, hard to find and cost a pretty penny.

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Since I am still on my half ration, half calorie diet, lunch today, Sunday, 18 December 2016, consisted of an eight ounce 15% fat content hamburger paddy fried up well done with some sauteed onions and mushrooms along with a big lettuce wedge with a sliced Roma tomato.  Have lost another five pounds so there!  Yumm yumm.

 

You guys know this is not fair!!  :)

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Merry Christmas and a Prosperous-n-Happy New year to everyone here.

 

I have a Christmas Turkey in the smoker, going to be eating well this evening.
Pics to come later.

Earlier this morning, by special request, I made several batchs of Pig Candy.
Regular, Maple/Brown sugar glaze
Spicy, Maple/Brown sugar with Cayenne pepper
Milk Chocolate & Nut covered regular glaze

I made the spicy without any Black pepper, and went light on the cayenne pepper and it was a hit this time.  A perfect balance of sweet/salty and spicy.

Used Milk chocolate this time instead of Dark, and salted it, again a homerun.

 

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First (1st) batch on the plate!

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Since I am still on my half ration, half calorie diet, lunch today, Sunday, 18 December 2016, consisted of an eight ounce 15% fat content hamburger paddy fried up well done with some sauteed onions and mushrooms along with a big lettuce wedge with a sliced Roma tomato.  Have lost another five pounds so there!  Yumm yumm.

 

You guys know this is not fair!!  smile.png

That burger sounds pretty good! I love a good burger.

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Since I got a smoker for Christmas...

 

Spareribs.

 

After 3 hours on the smoker.  The only seasoning is salt and pepper.  All the color is from the smoker.  Mesquite is my wood of choice. 

 

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And add a light coat of Sweet Baby Ray's bbq sauce, wrap in foil and finish for 2 hours at 250.  They melt in your mouth.

 

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