bigugli

I can't wait to start putting up pics again on a new puter. I've been a whirling dervish in the kitchen the past 2 weeks with all the harvesting going on. This past weekend I did up 4 different batches of stuffed peppers. Poppers in the smoker for Saturday. Hors d'ouvre mini peppers stuffed with 4 different cheese blends. White and purple bells stuffed with chicken or beef. Plus my newest fave, stuffed poblanos. I also processed another 1/2 bushel of bells, 1/2 bushel of maters, and a 1/4 bushel of habaneros for the freezer.

Frost now has killed off the field peppers, but I still have lots of hots and mini bells in the cold frame to harvest over the next couple of weeks.

Tonight I am finishing off a wicked hot batch of salsa that I only do once a year.

I still have a lot of fall perch and crappie fishing to do first.

Good job Bruce. Glad your getting out and getting bit.

 

Cliff and I will try our best to let you catch the biggest perch this fall

I'm still hunting for that 16" that's out there.

Way to go bruce!!!!

Sounds like a great time!

Pics?

I'm still running an outdated old Mac that has long since been incompatible with photobucket or my camera program. New computer is very low on my priority lists this year with all that is going on in the household..

Finally got to spend a morning on the water with the son, so we ran out to the river to drag harnesses. I figured the waters would still be a little murky and opted for darker blades. Robert opted for bright and white. He guessed wrong. My half of the morning was great. In 4 hours I would land walleye, pike, smallies and sheephead. The highlight of the morning was another PB. Got myself a 30" pickerel. Not my heaviest, but certainly my longest. She will be coming soon to a place of honor on the wall.

I have been selling a lot of reapers and white ghost over the past 2 weeks. Can't keep up with demand.

Sorry for not adding a lot of input lately. Harvest is big this year in volume and quality. That also means a lot of canning. SO far we've put down dills, bread & butters, and sweet & sour pickles, peaches, pears, and a few cases of salsa. For a first, we're even trying our hands at making baby food for the little ones. Stuffed another batch of poblanos for the freezer. That is one simple recipe well worth keeping.

The garlic sounds like a great idea; should I use a whole clove lightly crushed per stab hole or just a 1/4 - 1/2 pieces of a clove?

 

I also agree on the low temps and longer cook time; the last pork I did; I kept the closed spit temp around the 200 - 225 mark; until I have a good layer of crackling formed. The last couple of hours, I could raise the temp to 350 and force the heat to the bone. It usually takes anywhere around 16 to 17 hours to get the internal temp to 150 - 155 and juices to run clear. I then let the pig rest on the carving table for an hour or more; literally a pig in a blanket. The internal temp will easily raise another 10-15 degrees; once this temp increase stops, it's time to start carving.

 

Put the whole clove in the slit.

 

On the subject of doneness, finishing your cuts on a grill is an easy cheat. That way you keep it simple. The other alternative is to cook 3 hips with different timings for doneness.

 

I'm still concerned about how I'm going to balance out the doneness (word?) of the beef. My wife won't eat beef unless it looks like shoe leather; myself I like mine rare and then there's everyone else in between?

A friend suggested cooking it all rare to medium; have a couple of BBQ ready to finish off the cut to where an individual wants it?

Anyone think that would work and not ruin the smokey spit flavor of the meat?

 

Dan.

 

I was looking for a cooking forum to get some advice and then I remembered this thread. So here I am looking for ideas for rubs and baste recipes. I've been asked to cook a whole rear 1/4 of beef or it'll be a number of large roasts adding up to approx 200lbs of meat.

I have my own wood fired spit and I've cooked a number of whole pork; largest being 180lbs dressed weight, but I've never done beef on my spit before.

 

I pics 038.jpg

 

I pics 039.jpg

 

 

I was told by the organizers that "Not everyone likes the standard red sticky BBQ sauce"; so I'm looking for a mop that'll add flavor but no sweet or heat (spice); I guess some form of au jus?

It would also be great if someone had any hints on roasting that large amount of beef all at once

It's for a wedding reception and I don't need a pissed off bride after me.LOL

 

 

Dan

 

Couple of things come to mind. First, make deep 4-6" stabs into the meat and insert garlic segments. Infuses flavour all through the the hip of beef.

Simple brine mop of cider vinegar, worcester and soy liberally seasoned with garlic, mustard, salt, pepper, and paprika.

Lastly, timing is everything. The longer the cooking time at lower temps is ideal. Depends on the time available.

Zebras were already quite noticeable some 12 years back, thanks to the flow from the Severn R.

Tonight, will be poblanos stuffed with brown rice, chicken, onions, garlic, shredded carrots and cheeses. and seasoned with a couple of jars of salsa.

All I need to do is get someone to put them in the oven, and hopefully finish harvesting/picking before the sun goes down.

Layzee Acres campground on L Dalrymple is pretty good.

heap.

If ya dont hear from me im in jail. Frig i made alot of booze lol.

The yeast, meh, but holy hell on the sugar.

It's not that bad. With all our canning I go through some 20kg of sugar a month. I think it works out to $1.40 per 2kg store bag. But yes, one does go through a lot of sugar when making booze. Just finished harvesting the last of the elderberries.

Plum brandy

A man after my own heart.

Bruce for the size there were not a lot of seeds probably around 60 if that. It was all pulp.

I have another coming at 1.5 at the most. I will dry the seeds.

Yeasterday we Jarred 15 bushels, close to 300 jars.

Often you will not get that many seeds from the monster tomatoes. How big was the root core?

I remember the days of bottling sugo back in the day. We'd pick 100 bushels, as a group, on the Saturday. Then Sunday was spent blanching, grinding and bottling. By 4 in the afternoon, all was done, and the men were more than a little ubriaco.

That is a fine looking tomato. We have a lot of beefsteak tomatoes in the 1 1/2 to 1 3/4lb size that we have been harvesting over the past week. We even have a donut that would put Timmies to shame.

What kind of tomatoe is that?

And whats the flavour like?

And wth do you even do with a tomatoe that big

When making a toasted tomato sandwich, you slice the mater in 1/2 and put the toast in the middle.

Does anybody here have a really good slow cooker? I have had several, the latest being a Black and Decker which is highly inconsistent, to say the least. I have had it two years and it almost always disappoints. The high is too high and the low is too low it seems. After eight hours on low yesterday, the diced Vidalia onions in my moose dish were not even cooked.

 

Any recommendations? I don't mind spending money for good quality.

 

Doug

Hate to say it, but the new cookers don't compare to the older makes. We are still using the same crockpot we got as a wedding present almost 30 years back. Consistent heat and a good solid old fashioned ceramic pot.

Beautiful looking fish, Jacques.

We had ourselves another feed of jambalaya last night, but I had to make it with chicken instead of fish and shrimp. We also had sides of home made mac salad and slaw. The Mrs won't touch fish!!! I made us a 10lb pot of the stuff and there wasn't a scrap left over. A lot of stuffed bellies all around, and the house still smells like a gas plant this morning.

Been so busy this summer there has been so little time for fishing or the puter. As usual, the farm and canning season are in full swing. More so with the extended family. Gotta be making baby food. Got to grow more to fed them extra mouths.

Grandkids also keeping me hopping. They love attention. Little Savannah is now 9 weeks old. man can she eat (comes by her appetite naturally). Going to be making a lot of frozen baby food to keep her fed.

Can't wait til I can get some quality fishing time in. Heck, I'm lucky if I get a hour to live vicariously on the fishing sites. Catch up with you all later.

So sorry to hear. It is one of the risks of living up north. The predators are always there. And I know you'll be second guessing what you could have done differently to protect your friend.

Wayne, your family has the deepest regards and sympathy from our household. Judy and I drew strength and inspiration from Jen as Judy faced her own cancer battle, and as we watch the brother-in-law's battle. For that shining and courageous life alone we are ever grateful.

I offer my prayers for your precious daughter, and I hope your family will find peace.

God Bless you all.

Leave the computer for a few days to come back and read this. I am so deeply saddened by this news. I don't know quite what to say. God bless you and your family, and may God keep Jen close by his side.

The MNR did the same to a kid just outside Beaverton back in the 80's. Shut down his roadside worm stand because a) not collecting PST b} no bait sellers license.

As I recall, the end result was the CO being relocated to another jurisdiction.