Spiel Posted September 12, 2015 Report Share Posted September 12, 2015 yep Link to comment Share on other sites More sharing options...
mr blizzard Posted September 12, 2015 Report Share Posted September 12, 2015 Would all u great people mind if I posted back on this thread. What I said was true but I hope brighter days are ahead. Our menu was truly what I said for 3 days. We r not eating steak yet but hamburger and some spaghetti was real good today. We all know most of us will never meet each other thru a glass screen but by the grace of God I have earned a great deal of respect for some special people here. If it's ok with the mods I would like to come back Link to comment Share on other sites More sharing options...
mr blizzard Posted September 12, 2015 Report Share Posted September 12, 2015 I have so much I want to add lol but true to all goos Link to comment Share on other sites More sharing options...
Old Ironmaker Posted September 12, 2015 Report Share Posted September 12, 2015 ^ I don't get Blizzard. Link to comment Share on other sites More sharing options...
mr blizzard Posted September 12, 2015 Report Share Posted September 12, 2015 Good I hate small key pads on a cell phone Link to comment Share on other sites More sharing options...
Old Ironmaker Posted September 12, 2015 Report Share Posted September 12, 2015 PM me if you want to share. Link to comment Share on other sites More sharing options...
mr blizzard Posted September 12, 2015 Report Share Posted September 12, 2015 Just trying to type on a cell phone outside with bear size hands one finger covers 4 letters hanging outside with plus 8. Enjoying weather before snow flies. Wife typed it this time. Lol fingers are smaller Link to comment Share on other sites More sharing options...
mr blizzard Posted September 12, 2015 Report Share Posted September 12, 2015 Plus 8 is current temp Link to comment Share on other sites More sharing options...
leaf4 Posted September 13, 2015 Report Share Posted September 13, 2015 Lol Mr blizzard don't worry all input is welcome Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 13, 2015 Author Report Share Posted September 13, 2015 (edited) John ya dont need permission to post in a thread! Hope all is well man!!!! Edited September 13, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
Old Ironmaker Posted September 13, 2015 Report Share Posted September 13, 2015 I see said the blind man! Link to comment Share on other sites More sharing options...
akaShag Posted September 13, 2015 Report Share Posted September 13, 2015 Last night I cooked up some BC spot-tail prawns with primavera sauce on fusilli. The prawns were trapped off Campbell River BC and one of my best buddies brought them out with him when he visited earlier this summer. Steam them off in a rolling boil of salted water; Then the finished dish: Both photos taken surreptitiously when my wife wasn't watching..............could not sneak a picture of the plate, but you get the idea. GOOD eats! Doug Link to comment Share on other sites More sharing options...
Gerritt Posted September 13, 2015 Report Share Posted September 13, 2015 Doug...... I'd kill for that! Link to comment Share on other sites More sharing options...
misfish Posted September 13, 2015 Report Share Posted September 13, 2015 Thats a sweet dish there Doug. YUM YUM Now I need a bit of help here. Im looking for a sliced beef simmering sauce. It,s a sauce that is spicey hot (not to hot to burn ya a new one ) but one that I can simmer some beef slices in for a beef on a bun. I can only remember one that I use to eat at a pool hall back in my teens. It was a portugal billards hall. Man it was so good. This guy would start making it first thing in the morning for the local ole boys to have during thier domino games. It was a hit and home run. He cooked it up in a crook pot. Anyone got one? Thanks Link to comment Share on other sites More sharing options...
smitty55 Posted September 13, 2015 Report Share Posted September 13, 2015 Well I got the loins in the smoker yesterday, but not until 5:00 due to pouring rain. After 4 hours and 5 half pans of smoke they looked pretty good. The one on the right was on the bottom rack and registered around 135°, while the loin on the upper half rack didn't even register a temp. A half hour in the oven at 225° brought the one up to 150 but the other took another 2 hours more. The finished product. Lots of juice coming out the temp probe holes so it should be nice and moist meat. The kitchen sure smells good. Didn't want to slice while hot and lose the juice so I did one today. It doesn't have that reddish tinge that the recipe site showed, as the curing salt I used didn't have the pink dye in it. Still looks great to me. No taste yet but dinner tonight will be back bacon, apple cinnamon pancakes, farm fresh eggs and some big chunks of Greek tomato. They are so good. Speaking of which, here's a look at the inside of a Greek. All meat, few seeds and a great sweet flavour. Cheers Update: Wifey couldn't wait for tonight so she did up the bacon and eggs for lunch and said it was by far the best bacon she's ever had. That makes me feel real good. She said it was nice and moist with an amazing flavour, which I attribute to the prime fresh ingredients I used in the brine, specially all that garlic hehe. Link to comment Share on other sites More sharing options...
akaShag Posted September 13, 2015 Report Share Posted September 13, 2015 (edited) for Brian Why not start with a Diana's Marinade and add heat to taste?Maybe a bit of this:http://www.hotsauce.com/Wet-Fart-XX-Hot-Sauce-w-Pooh-p/1505.htm Edited September 13, 2015 by akaShag Link to comment Share on other sites More sharing options...
akaShag Posted September 13, 2015 Report Share Posted September 13, 2015 back to smitty, how was the smoke flavour? As we discussed, that would have been more smoke than I used............. It looks amazing! Doug Link to comment Share on other sites More sharing options...
misfish Posted September 13, 2015 Report Share Posted September 13, 2015 It looks amazing! Doug Ya that works for me. Nice job dude. Link to comment Share on other sites More sharing options...
misfish Posted September 13, 2015 Report Share Posted September 13, 2015 for Brian Why not start with a Diana's Marinade and add heat to taste?Maybe a bit of this: http://www.hotsauce.com/Wet-Fart-XX-Hot-Sauce-w-Pooh-p/1505.htm Nice choice. Diana,s has some great sauce/marinade. Im looking from scratch. I may just have to try and retry, but when I get it, I will know and so will you guys. Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 13, 2015 Author Report Share Posted September 13, 2015 I look brian, I gotta good one written down somewhere What kinda thickness are ya looking for? Im guessing a tad thicker than an au jus? Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 13, 2015 Author Report Share Posted September 13, 2015 Lol i went mad scientist and did everything from dips au jus bbq sauces from scratch for like two years. It was fun, and cost me a small fortune lol Link to comment Share on other sites More sharing options...
misfish Posted September 13, 2015 Report Share Posted September 13, 2015 LOL Thanks Rick. Even after posting this, my brain has been turning away. I think I got a good start to what I want to try. Start off with charded plum maters,some red sweet peppers the same and add some habinaros. Salt and pepper to taste. Pure all the above, pour over slices of beef and let stew very slow to desired tenderness. Now what would one serve as a side dish? Maybe a penne greek salad? The choices are never ending. Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 13, 2015 Author Report Share Posted September 13, 2015 (edited) LOL Thanks Rick. Even after posting this, my brain has been turning away. I think I got a good start to what I want to try. Start off with charded plum maters,some red sweet peppers the same and add some habinaros. Salt and pepper to taste. Pure all the above, pour over slices of beef and let stew very slow to desired tenderness. Now what would one serve as a side dish? Maybe a penne greek salad? The choices are never ending. See why i went mad scientist? ??? So much to try its never ending I like your idea, never tried that before. I got some pears simmering down now and some apples outta the yard that i still have zero idea what im gonna do with lol. I know its going on or with some meat and thats about it? Im almost thinking pork roast but who knows Edited September 13, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
akaShag Posted September 13, 2015 Report Share Posted September 13, 2015 Rick, your pears would go well in a soup. I make a Cream of carrot soup with pear and curry that is a real crowd pleaser.......... Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 13, 2015 Author Report Share Posted September 13, 2015 Rick, your pears would go well in a soup. I make a Cream of carrot soup with pear and curry that is a real crowd pleaser.......... Oh hook me up! Id love to try Link to comment Share on other sites More sharing options...
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