akaShag Posted April 22, 2016 Report Share Posted April 22, 2016 http://www.beyondallergy.com/food-allergies/avocados-reactions.php Cheers VERY interesting indeed! Link to comment Share on other sites More sharing options...
bigugli Posted April 22, 2016 Report Share Posted April 22, 2016 Fresh crappie and gills for supper tonight with sides of homefries and slaw. Had to do something with the 2 dozen we caught last night. Link to comment Share on other sites More sharing options...
Spiel Posted April 23, 2016 Report Share Posted April 23, 2016 After a chilly 48 hour brine bath this 18lb Tom is being treated to a hickory and maple smoke box sauna. Link to comment Share on other sites More sharing options...
misfish Posted April 23, 2016 Report Share Posted April 23, 2016 Oh I look forward to the end cook on this one Chris. I had a back rib getting happy over night and just layed it on the grill (indirect). Longer then I thought it would be. I might of added a bit to much heat to it, as the finger cuts are stinging a wee bit. Link to comment Share on other sites More sharing options...
Spiel Posted April 23, 2016 Report Share Posted April 23, 2016 Had a wee taste, yummmmm! Link to comment Share on other sites More sharing options...
misfish Posted April 23, 2016 Report Share Posted April 23, 2016 That looks like it came out perfect. Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 23, 2016 Author Report Share Posted April 23, 2016 Amazing! Link to comment Share on other sites More sharing options...
Old Ironmaker Posted April 23, 2016 Report Share Posted April 23, 2016 Chris that looks amazing. I got a nice inside round the other day. I am going to cut it thin, thin like Roulanden. Sauté garlic in EVO, salt pepper and oregano flakes. It will make it's own juices usually or I put a splash of stock in it, cover and cook for a few minutes only. Slice French stick lay on beef and add motza or any cheese, in the oven and toast and melt cheese. Goes great with a bit or a lot of Dijon. When we were kids Mom served it up regularly. Inside round was a cheap cut then, not now. We would dip the bread in the juices before making the sangweech.I need to call my wife to bring home some crusty bread but can't find my phone, no more land line. I knew it would happen eventually. I'm questioning my decision to get rid of the land line now. What if I needed to call 911? Link to comment Share on other sites More sharing options...
misfish Posted April 23, 2016 Report Share Posted April 23, 2016 Had a wee taste, yummmmm! With your turkey and my ribs, we could put Swiss Chalet out of bussiness. Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 23, 2016 Author Report Share Posted April 23, 2016 (edited) Geebus you guys!!! Some amazing looking eats!!! Edited April 23, 2016 by manitoubass2 Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 23, 2016 Author Report Share Posted April 23, 2016 Ill have 2 homemade lasagnas waiting at home after work thanks to gma Yes! Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 24, 2016 Author Report Share Posted April 24, 2016 I got a inside round slow cookin now? Link to comment Share on other sites More sharing options...
misfish Posted April 24, 2016 Report Share Posted April 24, 2016 (edited) Add this to our menu Chris Jerk spajek chicken and some sweet maple yams. Just put the chicken on (indirect) Will put the yams and corn on with an hour left of the chicken cook,n. Edited April 24, 2016 by Brian B Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 24, 2016 Author Report Share Posted April 24, 2016 Yes! Brians is on the yam train lol I love yams Link to comment Share on other sites More sharing options...
Spiel Posted April 24, 2016 Report Share Posted April 24, 2016 Add this to our menu Chris Jerk spajek chicken and some sweet maple yams. Just put the chicken on (indirect) Will put the yams and corn on with an hour left of the chicken cook,n. Outstanding Sir! Swiss Chalet has nothing on you, or perhaps even me. The remains of the big Tom is now a large quantity of soup stock. Tossed in some kale stalks, celery stalks, broccoli stems, onion, carrot and assorted spices and herbs. Already smelling marvelous! Now strained and boned and portioned out for the freezer for future enjoyment. Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 24, 2016 Author Report Share Posted April 24, 2016 Outstanding Sir! Swiss Chalet has nothing on you, or perhaps even me. The remains of the big Tom is now a large quantity of soup stock. Tossed in some kale stalks, celery stalks, broccoli stems, onion, carrot and assorted spices and herbs. Already smelling marvelous! Now strained and boned and portioned out for the freezer for future enjoyment. Hey now, I started this thread and now im being made a fool???? Great going guys!!!(lucas,brian,rodmaker lol) The fragrance in the house now are fantastic! Slow cooker is working its magic. She at 120 degrees now. Almost time to add the fixens? Link to comment Share on other sites More sharing options...
Spiel Posted April 24, 2016 Report Share Posted April 24, 2016 Hey now, I started this thread and now im being made a fool Great going guys!!!(lucas,brian,rodmaker lol) The fragrance in the house now are fantastic! Slow cooker is working its magic. She at 120 degrees now. Almost time to add the fixens I'd say we're all winners Rick. Link to comment Share on other sites More sharing options...
misfish Posted April 24, 2016 Report Share Posted April 24, 2016 (edited) Oh my yes. We post to help all cook and get fat.LOL When the skin on the chicken is like a balloon, it,s done. You talk about mouth watering. Even though the chicken was so juicey, I still dipped it in the salty/maple dripping from the yams. All puffed up and time to take off. Yams and corn done right on time. Left overs. Well for mondays dinner for one. And if you think it,s not good, just ask the aplumas. They sampled it during my last G2G up at Lakeair. Edited April 24, 2016 by Brian B Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 24, 2016 Author Report Share Posted April 24, 2016 Nice job guys! Im still in the process so ill try to remember to to take pics. Smells fantastic in here!!! $35 dollar meal, woot woot! Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 24, 2016 Author Report Share Posted April 24, 2016 (edited) I think I mentioned it in here before? Reminder i guess. If you like yams.... Slice a 1/4 to 1/2 inch thick. Sprinkle with olive oil. Add sea salt and pepper. Broiled for 35 mins or so. Flip half way. Mmmmmmm Eat em right away though or they get soggy Edited April 24, 2016 by manitoubass2 Link to comment Share on other sites More sharing options...
akaShag Posted April 24, 2016 Report Share Posted April 24, 2016 Tonight it was roast venison bottom round, a smallish roast, like half the bottom round off a medium sized deer. Took it out of the oven at 118 F, tented it with aluminum foil, and carved it at about 135, delicious!I considered doing up OIMs recipe with thin-sliced meat and mozza on crusty bread, but wifey is not really a bread enthusiast, and I got home late. Maybe next time............ Doug Link to comment Share on other sites More sharing options...
misfish Posted May 1, 2016 Report Share Posted May 1, 2016 You guys stop eating or sumth,n. LOL This can go over rice,noodles or even make a wrap.. Boneless chicken marinated in Chilantro Lemon Lime Sweet chile paste A squirt of Suracha Smokey peperika As for how much of each, I never measure. Taste and smell. In the fridge to get happy happy for a couple of hours. Chop up the needed additions to this Peppers Onion Brocollie Mushrooms ( forgot them in the pic) LOL Bokjoy is optional Getting busy busy,,,, Sucks we dont have smellnet here.LOL Put the chicken to the side and get veggies done. Nice little char for flavor and some soya sauce,, Once done, this was the end result,,, Like I said, great over,, Rice Nooddles Wraps. Were going with noodles tonight. The rest will be in wraps for my Monday dinner. Give it a try. Its awesome. Link to comment Share on other sites More sharing options...
Spiel Posted May 2, 2016 Report Share Posted May 2, 2016 I'll bet that did smell good Brian. Link to comment Share on other sites More sharing options...
misfish Posted May 5, 2016 Report Share Posted May 5, 2016 These butts have been getting happy happy for the last 24 hours. They will cook slow, so the fat will drip slowly away. One for me tonight, the others for borittos friday night. Link to comment Share on other sites More sharing options...
BucktownAngler Posted May 5, 2016 Report Share Posted May 5, 2016 115 pages and still no cooking/recipe subforum? come on this one thread has more views/replies then the useless announcements/news subforums Link to comment Share on other sites More sharing options...
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