Spiel Posted November 29, 2015 Report Share Posted November 29, 2015 Dinner for one. Always thinking about my diet (not) and trying to eat healthy but sometimes it just seems I stray. An 8oz bacon wrapped beef tenderloin( BBQ'd very rare) with a side of baby spinach salad (with bacon bits, tomatoes and hard boiled eggs) along with rice and peas. Pretty yummy. *burp* Link to comment Share on other sites More sharing options...
DaveRoach Posted November 29, 2015 Report Share Posted November 29, 2015 I have some venison loin left (aka backstraps) but the t-loins were eaten at hunt camp..............BUT!!! This coming week is smokepole season and I still have my tag, wish me luck! Doug Good luck with the tag...... Link to comment Share on other sites More sharing options...
akaShag Posted November 29, 2015 Report Share Posted November 29, 2015 Good luck with the tag...... Thanks! Two different bucks on trail cameras this week, and bucks chasing does, all very good! Doug Link to comment Share on other sites More sharing options...
Spiel Posted November 29, 2015 Report Share Posted November 29, 2015 Hope you fill your tag Doug. Good eats for sure. Link to comment Share on other sites More sharing options...
manitoubass2 Posted December 1, 2015 Author Report Share Posted December 1, 2015 Got some moose balls on now ??? Link to comment Share on other sites More sharing options...
akaShag Posted December 2, 2015 Report Share Posted December 2, 2015 How many moose did you have to shoot to feed moose balls to your whole family!?!? Link to comment Share on other sites More sharing options...
manitoubass2 Posted December 2, 2015 Author Report Share Posted December 2, 2015 How many moose did you have to shoot to feed moose balls to your whole family!?!? 15(I made 30 lol) Link to comment Share on other sites More sharing options...
akaShag Posted December 2, 2015 Report Share Posted December 2, 2015 They look delicious Rick. I have never had good success making meatballs, do you care to share your recipe/how to make them ideas?Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted December 2, 2015 Author Report Share Posted December 2, 2015 (edited) I start with beef in a bowl(how much just depends) I add a good shot of worchestire sauce, 2 packs of onion soup mix, panko bread crumbs, montreal steak spice, ketchup, 2 eggs, then mix it by hand very thoroughly. I dont measure anything so after mixing if its too wet add a lil more crumbs, too dry add another egg or more ketchup. Make the balls by squashing together a few times the roll in you hands and they should be nice and formed,no cracks. Place on a baking tray covered in aluminium foil and a quick pam spray. A a dab of dianes regular bbq sauce to the top of each meatball then add to an oven preheated to 400 When the top starts to get semi done looking, pull them out. Add a good dollop of dianes again and broil on high till it carmelizes. Done to perfection everytime, nice and moist inside? carmalized outside mmm Edited December 2, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
DaveRoach Posted December 2, 2015 Report Share Posted December 2, 2015 (edited) Yes please.. Edited December 2, 2015 by DaveRoach Link to comment Share on other sites More sharing options...
bigugli Posted December 3, 2015 Report Share Posted December 3, 2015 Finally had time to run my smoker for the day. Did a couple of roasts and smoked sausage for a pulled pork dinner tonight with out of town relatives coming into see the grandaughter. Got in a big batch (200 odd) of Swedish meatballs. Biggest thriil was my first attempt at smoking my own bacon. Let the pork belly marinate for 36 hours in a brine of brown sugar, sea salt, and apple juice. Followed up by 6 hours in the smoker on very low heat curing with cherry wood. The result. We had a sampling along with our dinner, and everyone fell in love with the bacon fresh from the smoker. Can't wait to fry some in the pan. Link to comment Share on other sites More sharing options...
Spiel Posted December 3, 2015 Report Share Posted December 3, 2015 Finally had time to run my smoker for the day. Did a couple of roasts and smoked sausage for a pulled pork dinner tonight with out of town relatives coming into see the grandaughter. Got in a big batch (200 odd) of Swedish meatballs. Biggest thriil was my first attempt at smoking my own bacon. Let the pork belly marinate for 36 hours in a brine of brown sugar, sea salt, and apple juice. Followed up by 6 hours in the smoker on very low heat curing with cherry wood. The result. We had a sampling along with our dinner, and everyone fell in love with the bacon fresh from the smoker. Can't wait to fry some in the pan. Looks great Bruce. I've not yet tried to smoke my own but I will sometime after the 10 pounds of bacon I have in the freezer get's used up. Link to comment Share on other sites More sharing options...
Headhunter Posted December 3, 2015 Report Share Posted December 3, 2015 I start with beef in a bowl(how much just depends) I add a good shot of worchestire sauce, 2 packs of onion soup mix, panko bread crumbs, montreal steak spice, ketchup, 2 eggs, then mix it by hand very thoroughly. I dont measure anything so after mixing if its too wet add a lil more crumbs, too dry add another egg or more ketchup. Make the balls by squashing together a few times the roll in you hands and they should be nice and formed,no cracks. Place on a baking tray covered in aluminium foil and a quick pam spray. A a dab of dianes regular bbq sauce to the top of each meatball then add to an oven preheated to 400 When the top starts to get semi done looking, pull them out. Add a good dollop of dianes again and broil on high till it carmelizes. Done to perfection everytime, nice and moist inside carmalized outside mmm Just a suggestion... if the mixture is on the dry side, add cream to the mixture to give them an even richer taste. Also, if you like, try using ground veal and pork instead of just beef. HH Link to comment Share on other sites More sharing options...
DanD Posted December 3, 2015 Report Share Posted December 3, 2015 Finally had time to run my smoker for the day. Did a couple of roasts and smoked sausage for a pulled pork dinner tonight with out of town relatives coming into see the grandaughter. Got in a big batch (200 odd) of Swedish meatballs. Biggest thriil was my first attempt at smoking my own bacon. Let the pork belly marinate for 36 hours in a brine of brown sugar, sea salt, and apple juice. Followed up by 6 hours in the smoker on very low heat curing with cherry wood. The result. We had a sampling along with our dinner, and everyone fell in love with the bacon fresh from the smoker. Can't wait to fry some in the pan. Never tried a wet brine for bacon but I'm going to try with my next batch. The apple juice and the natural acids in should make for great tender beacon. Thanks for posting!!!! Dan. Link to comment Share on other sites More sharing options...
DaveRoach Posted December 3, 2015 Report Share Posted December 3, 2015 Bacon looks fantastic...... Link to comment Share on other sites More sharing options...
misfish Posted December 3, 2015 Report Share Posted December 3, 2015 The hell with the bacon, Bruce,ship me those crunch,ns sheets. Bacon looks good to though. Link to comment Share on other sites More sharing options...
akaShag Posted December 3, 2015 Report Share Posted December 3, 2015 The hell with the bacon, Bruce,ship me those crunch,ns sheets. Bacon looks good to though. And there I thought they were called scrunchins. My mother-in-law (from Witless Bay, how hilarious is that!) puts what she calls scrunchins on her fish and brewis. Doug Link to comment Share on other sites More sharing options...
misfish Posted December 3, 2015 Report Share Posted December 3, 2015 And there I thought they were called scrunchins. My mother-in-law (from Witless Bay, how hilarious is that!) puts what she calls scrunchins on her fish and brewis. Doug Yes scrunchins Doug. Stick to yer teeth good. LOL Oh to have a good feed of Fish and brews. Side of fried cod tongs as well. Link to comment Share on other sites More sharing options...
manitoubass2 Posted December 3, 2015 Author Report Share Posted December 3, 2015 You guys are killing me??? I need to block myself from my own thread? Link to comment Share on other sites More sharing options...
misfish Posted December 3, 2015 Report Share Posted December 3, 2015 (edited) And to add to them Doug, I would slice that rine in 1/2" slices,then in 1" pieces after that and fry til crispy. You can suck on the pieces like a candy. Edited December 3, 2015 by Brian B Link to comment Share on other sites More sharing options...
akaShag Posted December 4, 2015 Report Share Posted December 4, 2015 And to add to them Doug, I would slice that rine in 1/2" slices,then in 1" pieces after that and fry til crispy. You can suck on the pieces like a candy. Yes me son, and pour ALL of the grease that you rendered out of them onto the pan of fish and brewis!!!! Enough salt in that dish to season a whole cow. Doug Link to comment Share on other sites More sharing options...
bigugli Posted December 4, 2015 Report Share Posted December 4, 2015 The hell with the bacon, Bruce,ship me those crunch,ns sheets. Bacon looks good to though. I can suck and chew on those pieces of salted rind for hours. With pork shoulder I'd carve off the rind fat, cover with salt overnight and then bake til hard and brittle. What a treat when I was growing up. Link to comment Share on other sites More sharing options...
Big Cliff Posted December 4, 2015 Report Share Posted December 4, 2015 Finally had time to run my smoker for the day. Did a couple of roasts and smoked sausage for a pulled pork dinner tonight with out of town relatives coming into see the grandaughter. Got in a big batch (200 odd) of Swedish meatballs. Biggest thriil was my first attempt at smoking my own bacon. Let the pork belly marinate for 36 hours in a brine of brown sugar, sea salt, and apple juice. Followed up by 6 hours in the smoker on very low heat curing with cherry wood. The result. We had a sampling along with our dinner, and everyone fell in love with the bacon fresh from the smoker. Can't wait to fry some in the pan. Looks fantastic Bruce, I'm going to have to try your marinade on my next batch. I have been cold smoking ( < 20°C) my bacon for the last little while now and really like the results. Link to comment Share on other sites More sharing options...
bigugli Posted December 4, 2015 Report Share Posted December 4, 2015 Looks fantastic Bruce, I'm going to have to try your marinade on my next batch. I have been cold smoking ( < 20°C) my bacon for the last little while now and really like the results. I'll have to try cold smoking a batch next time around. This time around I had too many different things cooking in the smoker so I had my temps up around 130F Link to comment Share on other sites More sharing options...
Joey Posted December 5, 2015 Report Share Posted December 5, 2015 Lobster Bisque 101 Crack lobster shells and put meat in one container and roe/tomalley in another small container IMG_3991 by Joeyfishing, on Flickr IMG_3993 by Joeyfishing, on Flickr Shred carrots, cut leeks, celery, onion, shallots and garlic, mix together IMG_3990 by Joeyfishing, on Flickr Melt butter in large saucepan and cook just the lobster shells until brown bits stick to bottom (do not burn butter) IMG_3994 by Joeyfishing, on Flickr IMG_3995 by Joeyfishing, on Flickr Add vegetables and saute for a bit longer (2 minutes or so) IMG_3997 by Joeyfishing, on Flickr Add booze IMG_3996 by Joeyfishing, on Flickr Bring to a boil, to let some steam off then add chicken stock and a can of tomato paste, let simmer for 30 minutes IMG_3999 by Joeyfishing, on Flickr In the meantime, heat more butter, add the roe and tomalley and cream. Whisking constantly. Take off heat and let stand IMG_4003 by Joeyfishing, on Flickr IMG_4004 by Joeyfishing, on Flickr Strain the roe/tomalley/cream mixture through a sieve IMG_4008 by Joeyfishing, on Flickr Strain the lobster/veggie mixture into another pot through a strainer (discarding everything but the liquid base) IMG_4005 by Joeyfishing, on Flickr Add the roe/tomalley/cream mixture to the soup base (and whatever spices you like). I like garlic and onion powder, dill and paprika and some salt and pepper. I may add an oxo for more flavor. IMG_4009 by Joeyfishing, on Flickr Add the already cut up lobster meat and top with cut chives and a bun IMG_4010 by Joeyfishing, on Flickr Link to comment Share on other sites More sharing options...
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