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1 minute ago, akaShag said:

Looks fabulous, Brian.  I don't think I ever saw turkey thighs for sale........

Tonight here it is roast smoked pork loin, with GRAVY!!!  If you don't find smoked pork loin gravy to be one of the best things you ever ate, you are legally dead.

Doug

Well,I was in yer buddies neck of the woods ( sorry did not drop a note bud ) so hit no frills. Low and behold,30% off ,so hell ya,that be dinner tonight, since the fish didn't  bite.

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10 hours ago, akaShag said:

In our home growing up, gravy was considered a beverage.  😁

Pop always made lots of gravy with the meat. That way we kids could eat up and fill up on gravy sandwiches. Basically bread covered with gravy but no meat  . I still do it.

Edited by misfish
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1 hour ago, misfish said:

Pop always made lots of gravy with the meat. That way we kids could eat up and fill up on gravy sandwiches. Basically bread covered with gravy but no meat  . I still do it.

Bread and gravy, oh yeah!

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  • 2 weeks later...

Now here is a novel idea for supper!  A buddy lamented that I would not be serving "sticky buns" for a brunch we are hosting, and suggested this as an alternative.  But he may have been joking...........

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Yes, just another (yummy) pizza, but this time using homemade sauce from (gifted) big ass orange heirloom tomatoes and garden fresh basil.

Topped with Bacon, Mushroom, Onion and BBQ'd baby Bell Peppers. Yum, yum!

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Been a busy couple of days cooking.

Smoked bacon ribs on the grill this time. On sale at Zhers. Full side for a good price. Dry rub dark brown sugar and koshar salt. In fridge for a couple of days. Turned out awesome.20220823_105839.jpg.5a5db2ef76a57dc9f906fb62429104cf.jpg

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This morning was prepping cabbage rolls  since I bought this basketball sized savoy cabbage at Chapel farms. 3 bucks for that beast. Meat ball subs for my dinner for the weekend.

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Edited by misfish
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21 hours ago, misfish said:

Been a busy couple of days cooking.

Smoked bacon ribs on the grill this time. On sale at Zhers. Full side for a good price. Dry rub dark brown sugar and koshar salt. In fridge for a couple of days. Turned out awesome.20220823_105839.jpg.5a5db2ef76a57dc9f906fb62429104cf.jpg

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This morning was prepping cabbage rolls  since I bought this basketball sized savoy cabbage at Chapel farms. 3 bucks for that beast. Meat ball subs for my dinner for the weekend.

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Mmmmmm, Cabbage Rolls.  :D

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  • 2 weeks later...

Tis the time of season

 

Bags full are for one that is not able to make no longer ( my karma to him ), the side dish is for me tonight with some pasta. I will do another box tommorow while I have a brisket in the smoker. 20220906_102536.jpg.ebdf9452b2d7384a8bc4ae32a00de888.jpg20220906_110820.jpg.6e6bc67a27345a838b8e537d0cdf667a.jpg20220906_112836.jpg.56e94f79560332c663a8bda8f8547cb4.jpg20220906_110824.jpg.4a579e2b7b33aaa901886d195537fc38.jpg20220906_124623.jpg.77c7b93e3b6422a7ee25f4c746750087.jpg20220906_125758.jpg.c89bd5efc0462baa984b8b966d8e2257.jpg

 

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I almost missed my annual treat of Calvatia Gigantea this year. I had seen some in a pasture but didn't get out for a tour and to ask permission till 3 days later. Right away from a hundred yards away I knew I was too late. I mentioned that to the new owner who came out and we chatted for a bit. I went to check anyway and sure enough the skin was darkening, the flesh was soft and already getting a dark yellow tinge. She told me about another one a mile up the road so I went to check and there it was just outside the fence line of a large pasture. It was real big and better colour  but it wasn't as firm as it should be. I took it anyway and plopped it on a clear section below the front lawn. Then I went to another house closer to home that I had got some from last year for the first time and knocked on the door. She said fine, I could go look. So I go back just into the bush by the long time wood storage and work space and tour around the whole area. Nothing on my inside sweep and then I swing around the back to check out the bush behind, as I got one there last year as well as another from the side lawn that I spotted driving by. Well go figure, right at the end of my walkabout, just behind an old pile of rotting wood I come across the weirdest looking Puffball I've ever seen in over 30 years of eating them. Thing is, the skin was all intact on all the strange surfaces and it was really firm, I checked before picking it. It had real good weight and had that perfect "boomp" sound when you drum on it, that's how I always test them. So I'm headed back home and I remembered another house just up the road from that had some last year for the first time ever. I check and there's 2 real big ones and a small one but they were soft already as I figured. In the end I got lucky finding that one out of seven in heavy shade.
On the culinary side of things, the quality was exceptional. I changed from my new preferred schnitzel method from last year a bit that still centers around my smoked bread crumbs. I dropped the flour dredge and and made an egg wash diluted with soya sauce of all things. Don't ask me why, it was a late night experiment that turned out real good. The bread crumbs on the counter the next morning  were funny hehe ...

I did it again the next day on a larger scale to pig out on prime beef and make extra while I could. The pieces were so crispy and light. 3/4 to 1" is just right. Just barely coat those pure white  pieces with the egg wash and then give them a good bread crumb coating. Fry in large non stick with plenty of butter until just browned both sides. They were still real good warmed up the next day too with left over steak.

Cheers.

Edited by smitty55
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