manitoubass2 Posted March 18, 2016 Author Report Share Posted March 18, 2016 I've got two more in the freezer! Good man! I woulda bought 6 lol Link to comment Share on other sites More sharing options...
leaf4 Posted March 19, 2016 Report Share Posted March 19, 2016 Went in at midnight... Couple more hours to go... Currently sitting at 165 degrees, the stall is real! Also im loving my wireless thermometer! I set up an alarm range to alert me if the smoker drops below 200 or above 235 and it will start beeping, got a wake up at 6am and had to turn the temp down as it was warming up outside so the heat came up! I had to build a wind screen out of cardboard so I could keep a stable temp... Oh the things we do for meat lol Link to comment Share on other sites More sharing options...
leaf4 Posted March 19, 2016 Report Share Posted March 19, 2016 Yuuuuummmmmyyyyy! Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 19, 2016 Author Report Share Posted March 19, 2016 Gawd that looks tasty!!!! Link to comment Share on other sites More sharing options...
leaf4 Posted March 20, 2016 Report Share Posted March 20, 2016 It was fantastic, had 10 friends over and stil have a bunch left for lunches next week that will be amaaaaaaazing Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 20, 2016 Author Report Share Posted March 20, 2016 (edited) Leftovers for me and a few of the boys at work tomorrow? Starch overload lol. Potatoes au grautin, gnocchi, some cheap stuffing and ham Edited March 20, 2016 by manitoubass2 Link to comment Share on other sites More sharing options...
leaf4 Posted March 20, 2016 Report Share Posted March 20, 2016 (edited) Nice, simple and delicious, and no having a thermometer strapped to you for 15 hours! Edited March 20, 2016 by Lucas F Link to comment Share on other sites More sharing options...
misfish Posted March 20, 2016 Report Share Posted March 20, 2016 Yuuuuummmmmyyyyy! WOOD, of been nice to see the bark cover. That will make some great sandwiches. Link to comment Share on other sites More sharing options...
leaf4 Posted March 20, 2016 Report Share Posted March 20, 2016 Yeah I forgot to take pics of it when it was about to get cut up, but the bark was suuuuper crunchy, I think next time I'll do a different rub and re apply halfway through I read on a smoking forum that it'll give you a really nice bark, but I didn't wanna mess with it now with the cold weather and trying to maintain a temp etc Link to comment Share on other sites More sharing options...
limeyangler Posted March 21, 2016 Report Share Posted March 21, 2016 Went out and got walleye and crappie this morning. Thought I'd try a walleye and crappie medley. Steamed the crappie with lemon and fresh dill and deep fried the walleye with a seasoned flour. Roasted some peppers with fresh herbs and an obscene amount of garlic and made a fresh parsley and English mustard sauce. For a twist on the usual fries i 'Julienned' the potatoes, they turned out like a kind of mixture between home made Hickory sticks and a hash brown. Not sure the flavours mixed that well, the peppers were very sweet as were the potatoes, definitely an invention to tinker with and improve on, but none the less was well received by the judges. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 21, 2016 Author Report Share Posted March 21, 2016 Damn simon!!!!! Looks fantastic and presented very nicely! Well done bud! Link to comment Share on other sites More sharing options...
limeyangler Posted March 21, 2016 Report Share Posted March 21, 2016 Damn simon!!!!! Looks fantastic and presented very nicely! Well done bud! thanks man, like I said…it was 'interesting', good but not a triumph….lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 22, 2016 Author Report Share Posted March 22, 2016 (edited) thanks man, like I saidit was 'interesting', good but not a triumph.lol Well thats how we learn lol. Play around. But thats one hellava plate! Id pay money to try out that dish! Those potatoes though? Is that a white, red or a yam? Looks like a yam from the pic. And I love yams!!!! Edited March 22, 2016 by manitoubass2 Link to comment Share on other sites More sharing options...
Old Ironmaker Posted March 22, 2016 Report Share Posted March 22, 2016 I told the meat manager at Food Town last year that they needed to open another dept. next to the meat dept. A loans department. I said I used to shop for meat now I window shop. The prices are ridiculous. M2B2 and I talked about this last week. I have no idea a young family can live with food prices today. A small bunch of green onions that looked more like chives were $1.69 a very small bunch. I'm going to be very thin in a few years on my pension the way it's going. Perch going for 18 bucks a pound now in Pt. Dover. Saw NY strip yesterday for 26 bucks a pound, hello meat loaf. Link to comment Share on other sites More sharing options...
ehg Posted March 22, 2016 Report Share Posted March 22, 2016 Found this whole 3.5 kg beef tenderloin reduced to 24.99 Loblaw two days before best before. Tenderloin sometimes is "aged" purposely. http://smg.photobucket.com/user/shiffy/media/IMG_0272_zpshtt9bufv.jpg.html?sort=3&o=466 Broke it down to 15 pcs. or so filet mignon, tournedous, medallions, and top chunk for chateaubriand. http://smg.photobucket.com/user/shiffy/media/10989264_10152882515702517_1321725737881365718_n_zpsoeccw0e1.jpg.html?sort=3&o=0 25 bucks. Link to comment Share on other sites More sharing options...
dave524 Posted March 22, 2016 Report Share Posted March 22, 2016 Sales usually start on Friday, watch the flyers , get a good vacuum sealer and load up at half price sometimes. Learn the cheaper cuts, for beef I like top sirloin steaks and sirloin tip roasts. Link to comment Share on other sites More sharing options...
misfish Posted March 23, 2016 Report Share Posted March 23, 2016 I needed a steamer and dont have one, soooooooooooo Improvise. adapted and over come. Newfie steamer.LOL I need to get a proper steamer, but these dumplings didnt care how they got warmed up. They are so good. Got to learn how to make these myself, but for a couple bucks a piece, Im happy with them being made for me. Link to comment Share on other sites More sharing options...
DaveRoach Posted March 23, 2016 Report Share Posted March 23, 2016 I needed a steamer and dont have one, soooooooooooo Improvise. adapted and over come. Newfie steamer.LOL I need to get a proper steamer, but these dumplings didnt care how they got warmed up. They are so good. Got to learn how to make these myself, but for a couple bucks a piece, Im happy with them being made for me. 001.JPG 002.JPG 004.JPG Brilliant Link to comment Share on other sites More sharing options...
akaShag Posted March 24, 2016 Report Share Posted March 24, 2016 back to Brian.............. That bottom picture looks like you have Yosemite Sam on the top left corner of the plate............... Link to comment Share on other sites More sharing options...
Headhunter Posted March 24, 2016 Report Share Posted March 24, 2016 (edited) back to Brian.............. That bottom picture looks like you have Yosemite Sam on the top left corner of the plate............... It's definitely there! "dragons are so dumb" -Yosemite Sam HH Edited March 24, 2016 by Headhunter Link to comment Share on other sites More sharing options...
misfish Posted March 24, 2016 Report Share Posted March 24, 2016 LOL Good eye. Maybe I should of seal wrapped that and put it up for auction. LMAO Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 24, 2016 Author Report Share Posted March 24, 2016 back to Brian.............. That bottom picture looks like you have Yosemite Sam on the top left corner of the plate............... ???? Link to comment Share on other sites More sharing options...
misfish Posted March 25, 2016 Report Share Posted March 25, 2016 Traditional and well, some kicked up a notch, Russian proggies. Boiled then covered in EVO, then fried up. His and hers LOL Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 26, 2016 Author Report Share Posted March 26, 2016 Puddaha!! Mmmnmn Link to comment Share on other sites More sharing options...
misfish Posted March 26, 2016 Report Share Posted March 26, 2016 Fettuccine Alfredo, Shrimp and seafood. Another his and hers. Hers is the cajun shrimp alfredo .( fresh shrimp from Jonhnnys seafood) Mines the seafood melody combo. Clams,octopus,mussels,shrimp. Hers Mine Keeping everything cooking to be served at the same time. I use whipping cream (taught that from an old italian) and fresh parma to thicken up just nice. Fresh pasta, not dried. No premade alfredo jar crap here. Hers Mine Link to comment Share on other sites More sharing options...
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