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Yes. Todays price was cheap. I cant believe though how much it can compare to ground beef now. Use to be so cheap to buy.

 

 

Oh sir, bite your toung. It goes on the BBQ, indirect heat at 275 for 3- 3.5 hours. I just finished a nice glaze to put over it about a half hour ago.

 

The yams will be soaked in water and seas salt for about an hour, then put in a dish, covered with brown sugar then put in the BBQ as well. About a half hour before the roast of beast is done.

 

Now drool on that and get another napkin. LOL

Brian!!!!!!!!!!!!!!!!!!!!!! :whistling: is it ready yet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :whistling:

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Give me time to digest atleast John. :worthy:

 

I have to say, I nor the mrs,s, were not disappointed. Turkey and savory blend was awesome. Timing was perfection. All came together at the same time to enjoy all at it,s fullest.

 

When I cut into my first piece of turkey loaf and took my first taste, the mushroom just screamed out. OMG.

 

The savory sauce. well, it added even more .

 

Candy yams kicked. Even drizzeled the candy sauce over the brocc and it made for a nice sweet addition.

Im stuffed just like a turkey.

 

I leave you with pics of no aroma or flavor. LOL

 

Sweet taters sprinkled with brown sugar,pepper,sea salt and melted butter.

 

turkey%20club%20roll%20008_zpst78j4ise.j

 

Cream sauce. Fried chopped mushrooms in butter,olive oil savory,pepper and some flour.

 

turkey%20club%20roll%20009_zps7tp6bhqh.j

 

The beast

 

turkey%20club%20roll%20014_zpsfj8khrb5.j

 

Crisping off the bottom

 

turkey%20club%20roll%20015_zpsxutmsk4a.j

 

FOOD PORNO

 

turkey%20club%20roll%20017_zps4l9wwviy.j

 

The end result. Cant seem to find a drool image. :whistling:

 

turkey%20club%20roll%20019_zpsrg5hwyr2.j

 

Im off all week. Nothing to do but cook, since I have to be layed back,,,,,,,,,,,,,,,,,,More to come.

 

Enjoy

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Oh my son my wife used to get something with eating chocolate, she is converted now to protein , for some reason i feel like rick, peg would like to have you pm me about the cream sauce, seriously we are going to try this tomorrow, BRIAN you kicked this one out of the ballpark

 

Be positive

Hope i did not interupt your dinner but taste buds want to know

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Yes indeed, a how-to-lace up the bacon tutorial would be welcome!!! Any time I have wrapped something in bacon it involved toothpicks. LOTS of toothpicks.

 

Tonight's menu is venison top round roast, my favourite of the deer roasts. But you won't be seeing any pictures, given that my good wife will be joining me for dinner and she still finds it highly unusual that people would take pictures of their meals and post it (on a FISHING website) for others to see.................. :whistling:

 

But please bring on the bacon basket weave instructions!

 

Doug

Sounds good Doug,,,,I can relate to the toothpicks, our first attempt at recreating Brians masterpiece ended up looking like a porcupine lol But it tasted like beef and bacon

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Doug

 

The next time I do one, I will remember to take a vid. It,s not that hard. That venison roast would of loved a nice blanket. :D

 

 

That looks very wholesome Rick. Is that barley I see in the mix?

 

Tonight was left overs.

 

Sliced the rest. 1" thick and had on toasted buns. Some lettuce,tomatoe fried smoked ham. COMFORT FOOD.

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back to Brian, yes indeed a bacon-wrapped venison roast is very tasty indeed. I don't think I would do that with a top round roast, however. I did that one in the oven with some red wine and diced Vidalia onions, took it out when the meat thermometer read about 130 degrees, and let it sit for a bit in some aluminum foil. It was perfectly rare, juicy and tender, just the way I like it. :canadian:

 

Doug

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  • 2 weeks later...

Well I have a nice dinner planed for sunday. BBQ SAVORY BACON WRAPPED BONELESS STFFED TURKEY BREAST. But today was a time to be simple. I even had a helper. Yes, the simple task of bbq cheese burgers and fries.

Comfort food.

I havent seen the girl since my eye mishap and she couldnt understand why, but we made up for lost time.

 

Pictures tell all. Our bellies are full, and my heart as well.

 

I even went and got her a bbq apron today. She was so excited.

 

First the preping. Gizmo (the dog ) waiting for something to drop.

 

lily%20cooking%20001_zpsbbe3mwvq.jpg

 

Tools of the trade

 

lily%20cooking%20002_zpst9ur5kfu.jpg

 

Seasoning

 

lily%20cooking%20003_zps4i4qsz6j.jpg

 

Job well done

 

lily%20cooking%20008_zpsgrlzehif.jpg

 

Im full poppy. LOL

 

lily%20cooking%20009_zpsmt74knep.jpg

 

 

 

 

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Been a while, not that I'm dieting I eat every day, just been busy. ;)

 

Tonight's dinner consisted of a big fat BBQ'd rib eye (2:300 minutes a side) with home made potato salad.

 

In that salad is baby white taters, diced dill pickles, diced spartan apple, quick steamed broccoli florets, old cheddar cheese chunks, slivered almonds, fresh dill, celery, green pepper, green onion, olive oil and miracle whip.....Mmmmmmmm.

 

Also a little coleslaw to finish it off.

 

Ca4HbqZ.jpg

 

V6LKiwm.jpg

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Brian as mentioned those pictures were adorable, who said to chefs cant be in the kitchen, she is quite the chef. love the dogs name LOL :clapping:

 

Spiel you have a way of making someone hungry just after they have eaten, That meal is fit for a king :worthy:

 

grimsbylander MY wife and my favourite strawberry rhubarb, Looks amazing love the crust of the apple, your not just a baker but an artist toboot, well done :good:

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That OFC pie is sweet. Im not much of a baker, but love me some good pie.

 

For those that wanted the bacon blanket, here ya go.

 

Todays BBQ feast is a deboned turkey breast bacon wrap. I trimed it so it would lay flat. Stuffing is dried fruits and nuts, chopped bellow mushrooms and a layer of havarte cheese. This will be cooked once again at 275 for 4 hours indirect heat.

 

 

 

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I was not happy with the thin/skinny strips. Sometimes you get what you get and make it work. The wrap should cover the whole body of meat. There wont be a problem as there is enough on the bottom side to hold it in place while it,s cooking away. What you want is the ends to be sealed so the cheese dosent escape. You want that gooy goodness inside. Time to throw ( place) it on the BBQ now. :tease:

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