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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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Wow. They look great!

Did they have any of a green pepper kind of flavor?

I have to watch any pepper that has a bell pepper kind of flavor. They repeat for about 12 hours.

Nope, dang near perfect all the way... These really exceeded my expectations.

Yesterday I made a lasagna by special request of my wife for Valentines day.

 

While it is cheaper than a dozen long stemmed Red Roses,it still isn't inexpensive to put together a really good homemade Lasagna.

No getting out of it guys, gonna drop some dollars on the significant other.

 

Bolognese sauce

 

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Ricotta/Basil mixture

 

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Finale!

 

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Creamy Garlic Parmesan Chicken

1 large B/S Chicken breast per person (2 if they're small)
Salt well and grill well done, get plenty of sear on it
Cool and slice, chop or shred
Set aside

Sauce
3C Heavy cream
3C Chicken broth
3T Garlic, minced
4C Parmesan, shaved
2C Sundried tomato
5C Spinach, fresh
4T Butter
1T Salt
2t Rosemary, fresh, minced
1t Thymes, fresh minced
1/4C Flour, paste made with water

Melt butter over low heat
Add everything but the cheese, flour and spinach
Over med heat, bring everything to steaming hot
Add parmesan a cup at a time stirring constantly
Thicken with flour paste to desired consistency
Add spinach cook till it just starts to wilt
Remove from heat
Add chopped chicken

Your choice of pasta

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IMG_20170217_181122256_zps96w3xvup.jpg
 

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This thread is epic! HB coot is like, bread and water and Chile is like BAAAAAAACOOOOONN! Win!

 

I need to send you some "flowering cherry" to try you smokers in here.... Its way better than "woods cherry" like eating candy!

 

I had: 1 week old chicken Fry, 3 week old ribs. Does smoking keep bacteria away or what? Anyone know that science? Ot just never seem sti smell bad, and me and my lil 25lb daughter are the only Q eaters in the house ( she did tell me howuch che loved it the other day, even though she's only 2)

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  • 2 weeks later...

A beautiful if windy as hell day in Gulf Shores, Alabama.

The Sheepshead were in full feeding and breeding mode around the pier and I managed to get my limit and my son got a few too.

A great day to say the least, and even better is the eating that comes with a awesome catch.

 

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For the kids, good'ol fried fish and fries.

 

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For the adults, iron skillet fried Lemon Pepper and Bronzed Cajun, with fries and salad.

 

Lemon Pepper

 

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Cajun

 

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Special request, whole grilled, salted and basted with lots of butter.

 

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Teaser

 

Picked up three 3#+ Chuck Roasts and prepped them for tomorrow, going to do Burnt Ends.

Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
2T Garlic powder

Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in pan slits up, with approx 3/4-1C Worcestershire sauce per roast, then drivel with another .5C being careful not to wash rub off.You want the Worcestershire to get into the slits with some rub.
Marinate in refrigerator  for 8-12hrs.

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Tomorrow I will fire up the smoker with a mix of Hickory & Pecan.
Cooking temp will be 225'-240' till they hit about 190'.
Then I'll remove, rest, and then cube.
Add more rub and plenty of SBR S&S
Back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.

More pics to come...  I guarantee it. :biggrin:

Edited by ChileRelleno
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Finally got them to 190'+
Wrap and rest for a half hour
Cube
Add 5T rub and be very generous with the SBR S&S
(I tripled what is shown in the rub/sauce pic)
Mix well
Return to a 250' smoker to finish for about 1.5-2hrs

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IMG_20170311_165320606_HDR_zpswysttsto.j



 

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jersey mike's big kahuna cheese steak for lunch today with extra peppers.

I tried Jersey Mike's ONCE in Hagerstown, MD. Ordered via Internet. Went to get my lunch...they screwed the order up. Took it up to the counter, along with my order printout. They made me another sandwich...WRONG...with the Web order IN FRONT OF THEM.

 

What a bunch of idiots! Never Again.

 

you could've stopped them, or weren't you watching?

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jersey mike's big kahuna cheese steak for lunch today with extra peppers.

I tried Jersey Mike's ONCE in Hagerstown, MD. Ordered via Internet. Went to get my lunch...they screwed the order up. Took it up to the counter, along with my order printout. They made me another sandwich...WRONG...with the Web order IN FRONT OF THEM.

 

What a bunch of idiots! Never Again.

 

you could've stopped them, or weren't you watching?

 

Their backs were to the counter. It's pretty hard to see through a person's torso....at least for me it is.

...oops! a N00b necro's from 2 yeas ago...nevermind...Looking at his posts, it's just a n00b trying to stir the shit kettle.

emily-litella-nevermind.jpg

Edited by patriot
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Oops, I forgot to take pics... Let me try to describe this to y'all.

 

LUNCH

 

Venison Medallions, Bacon and Veggies

 

First I cooked a large skillet of onions, bell pepper and garlic, in butter with plenty of crushed red pepper.

Sauteed perfectly, not soft-n-mushy, soft with a bit of crunch left to them.

 

Then in the same skillet 2lbs of bacon in 1lb portions weaved together, think double thick bacon mats.

Plenty of crispy crunchy around all the edges/ends, but the rest was well done with a nice meatiness to it.

None of that gross chewy fat left, all rendered out in the high heat.

 

And to top it off.

I heavily seasoned the medallions with Cajun and Seasoned salt.

I got all that bacon grease smoking hot and quick seared the medallions med rare.

OMGosh, all that seared goodness, wonderful flavor packed browned edges and juicy red inside,

 

A nice bite of each crammed into my mouth and grunting with immense satisfaction while chewing it down.

I ate till I was comfortably full and then had a nice Sunday siesta.

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No pics, but I call it 'inland lobster'

 

 Split a pork loin lengthwise (or use venison loin) dry it , rub it with old bay, wrap it in a spiral with bacon,sprinkle old bay on that. Marinate in beer and Worcester sauce in a zipper bag in the fridge for 2-3 days.

get a foil pan to put it in, but make a layer of bread in the pan first. Put the meat in and curl it like a lobster tail. Add enough marinade to thoroughly soak the bread.

Stick in the grill until it reaches 170F.

 

The other half of the pork loin gets marinated in olive oil,rosemary and thyme, for 2-3 days.

Put that in a foil pan, and then get a can or LRMF's (canned potatoes). Dry the spuds, coat with olive oil and put 'em in the pan then sprinkle on parsley (try not to get much on the meat). oil should just cover bottom of pan well.

Stick in grill until it reaches 170F.

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Southern Smoking Extravaganza

Smoked/Grilled Chicken
Smoked Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia Onion
Grilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary
Smoked Blackeyed Peas with Smoked Pork Neck Bones
Cajun Fried Whole Okra
Apple Dump Cake

Cook In Progress, Please Stand By

Smoked/Grilled Chicken
Smoked Chicken Wrapped with Double Thick Pork Belly and Sweet Vidalia Onion

IMG_20170325_130515219_zpspaeuqlc4.jpg

Smoked Blackeyed Peas with Smoked Pork Neck Bones

IMG_20170325_124730014_zpslwfcumrw.jpg

Grilled Sweet Corn with Butter, Sweet Vidalia Onion and Rosemary

IMG_20170325_133138685_zpsq9d571bi.jpg

 

Cajun Fried Whole Okra

IMG_20170325_155810257_zps3t194pih.jpg

Apple Dump Cake

IMG_20170325_135913825_zpst4uzq3bs.jpg

 

Edited by ChileRelleno
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Out of the smoker
 
IMG_20170325_150742548_zpsgcdgbixj.jpg
 
And on to the grill, going to crisp the skin and pork belly.
 
IMG_20170325_151320830_zpsfrmqyxw5.jpg
 
The final product
 
IMG_20170325_154855989_zpsq8funjpy.jpg
 
The 'Pork-n-Beans', definitely not beenie weenies.
The pork was incredibly tender and delicious.
 
IMG_20170325_152706329_zpskncbfkqh.jpg
 
The Spread
 
IMG_20170325_155821185_zpsrt8ujgsi.jpg
 
The Money Shot
This was an entry in a smoking forum BBQ Throwdown, so it had to have the sign in it.
 
IMG_20170325_161844502_zpsxtzfdjvy.jpg
Edited by ChileRelleno
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Here's a big tip for all you would-be chefs:

Do NOT pan fry hot peppers in the house!

WOW! is that awful! I can't take a breath downstairs without choking.

I have the fans going, doors open and an ultrasonic air purifier running trying to de-gas the house!

This SUCKS! Imagine putting your head in a bag full of pepper spray that's on fire.

..at least it's mostly the ground floor, and my sinuses will be REALLY clear after my eyes stop burning and I can breathe in the house again!

Let me say again how much this SUCKS! BAD BAD BAD idea! ...even if the burger I had cooking in the peppers was excellent.

It should air out in a half hour or so....

I'm glad it's not freezing outside.

Edited by patriot
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  • 3 weeks later...

Three Stepping London Broil

Two 3# London Broils marinated for eight hours in the marinade listed below.

Marinade
1C Water
1C Soy sauce
3T Fish sauce
3T Worcestershire sauce
1 medium white onion, chopped
1C Pineapple juice
1C Crushed Pineapple
3t Sugar

IMG_20170408_162918030_zpsjjedobzr.jpg

Smoke over Mesquite at 225'F until 120'F internal temp

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Then on to a preheated 500'F+ grill and bring the IT to 135'F

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Rest for 1/2 hour and slice thin across the grain

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Baby Bok Choi with Onions, sauteed in Garlic oil, Soy sauce and Fish sauce

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Fruit Salad, Lychee, Longan, Kiwi, Pineapple, Pecans and all drizzled in Honey

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Money Shot

IMG_20170408_181838120_zpsbrqvtssh.jpg

Edited by ChileRelleno
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Today we hosted a family Easter Lunch and Egg Hunt, we had 20+ adults and kids of all ages.
My mother-in-law and I tag teamed lunch for the horde.

Mom supplied a Smithfield boneless ham, mashed taters, queso dip/chips, fruit/veggie trays and a decorated Easter Bunny cake.
The ham was really juicy and tasty, surprisingly so... I'm not a big ham eater, unless it is fried Country ham.
Ham is usually too dry or she buys Honey hams which are too sweet.

Anyways so I oven baked the ham, double foil wrapped and lets it rest for an hour.

IMG_20170415_155556504_zpsp8mvw2er.jpg

I smoked/grilled three Chickens, 5#s of Conecuh sausage, slow smoked Ranch Beans w/ smoked pork neck bones and my Whup@$$ Coleslaw.

Three Spatchcocked chickens, rubbed with Montreal Chicken, smoked for an hour over Mesquite at 350'F and finished on the grill for a great crispy skin.
The sausage joined the birds on the grill, oh man, the smells coming out that grill had the neighbors hounds trying to climb the fence.
Once again, rave reviews from the family.

 Chicken-n-Sausage

 

 Smoking

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On to the grill for a crispy skin finish

 

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Smoked Beans

four 23oz cans of Ranch Style Beans
1 red and one yellow onion, chopped
1 red and one yellow bell pepper, chopped
2.5#s of meaty pork neck bones

Smoke neck bones over Mesquite at 350'F for about four hours
Letting all the drippings go into the beans
Remove and rest pork, shred meat, return meat and bones to beans
Add two cups of water, stir
Cover pan with foil and finish cooking for a few more hours

neckbonebeans1_zpsmplbwlpp.jpg

 

IMG_20170415_160413195_zpsvcjlvpot.jpg

Whup@$$ Coleslaw

2 med- lrg heads of cabbage, cored, quartered and sliced thin
1 medium red onion, halved & sliced thin
4C Mayo
1T fresh cracked Black Pepper
1t Cayenne pepper
2t prepared Horseradish
2T Apple Cider vinegar
2T Lemon juice

Mix Mayo, horseradish and spices
Add in vinegar & lemon very slowly while whisking to avoid seperation.
Combine with cabbage/onion and mix well.
Refrigerate for several hours or better overnight.

Makes approx 20 1/2C servings.

IMG_20170414_171322378_zpsxlg1uow8.jpg

Money Shot

IMG_20170415_164257354_zpsommc81iy.jpg

Edited by ChileRelleno
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