What's for dinner tonight ?

[IronNoggin]

Been a tad busy with the smoking processes to post on this one, but rest assured, our Buddha Bellies are being well looked after!

Last night was our version of Surf & Turf. Bacon Wraps (Whitetail) & Prawns on the Barbee, Garlic Pasta with shredded 4 cheese on top, an excellent Salsa stye Salad, and a very fine Red:

None to Shabby if I do say so myself!

Cheers,
Nog

 

[sasqman]

Slow oven roasted ribs with a Chipotle in adobo rice topped with lime and cilantro and a BBQ ranch salad.

 

[wishiniwasfishin1]

Well I bought a dehydrator amd made some jerky. Turned out great. The darkness is because of the soy and Worcestershire sauce and spices marinade a d then topped with cracked pepper. Shouldn’t have been dinner but it was...

 

[tubber]

Ahi poke and stir fry veg on miso rice.

 

[Burrow boy]

Chicken dinner

 

[Burrow boy]

290 for 3.5 hours .

 

[tubber]

Throw some small potatoes in the grease to cook while the chicken roasts like some vendors do in Italy and France. So good.

 

[Burrow boy]

Thanks you others in this thread. It is with your passion here that has me try new meals . This was my first time cooking birds in my smoke box on the spit , had one near miss when screws of forks backed off . I put 3 loads of pecan pellets in ,and wish I had compensated flavor of smoke with only one load . Birds fell apart and breasts were moist to a point that you could not keep them on the fork end , and all pieces fell from bones . Now , I need to work on the romance at the table setting to finesse and keep them coming back similar as to some posts here . Thanks again BB

 

[Sotally Tober]

Pulled pork nachos for a relatively quick Friday dinner.
Thankfully had a few packs of frozen pulled pork from last year in the freezer.
Also some smoked cheese from our stock also added another layer of flavour.

 

[IronNoggin]

Felt the need for another seafood feast...

Oysters on the half shell and sauteed prawns getting ready for the show:

Smoked Oysters on the BarBee:

Quick flash for the prawns:

Served up with four cheese risotto, fresh sourdough bread and a fine red:

The sourdough is excellent for mopping up all those wonderful juices!

Looks like it was a Hit!

Cheers,
Nog

 

[Chasin' Dreams]

My kicked up version of Malasian/Singaporean style ginger orange chicken. Soooo delicious Chicken tenders were marinated for 24 hrs in buttermilk, herbs and spices. Then coated in corn starch, deep fried then tossed in the homemade sauce. Served with Thai Jasmin coconut cream rice and garnished with toasted coconut and the veggies.

 

[dradons]

Sunday roast on Saturday. Top Sirloin, garlic onion mash, sous vide parsnip and carrots seared in pan, garlic roasted broccoli and Yorkshire. Would have been nicer to share with more people than the rules currently allow.

 

[Burrow boy]

I love Yorkies dradons ,they are the bomb !! 1c milk+1c egg+1c flour, blend till frothy , immediately after blending pour into 500* hot oil in old cup cake pan on a catch tray, and no peeking for 20 min . they mushroom up in a very hot oven .

 

[tubber]

Rice, water, cocunut milk, diced shallots, shredded cabbage and diced mushrooms in the rice cooker. Broccoli in the steam basket above. Thai chili based marinaded and broiled Chinook chunks on top. We're trying to avoid the same old recipes as the Rona drags on. New maple tap hobby started today, too. Will report once I get enough to boil down.

 

[sasqman]

Rice, water, cocunut milk, diced shallots, shredded cabbage and diced mushrooms in the rice cooker. Broccoli in the steam basket above. Thai chili based marinaded and broiled Chinook chunks on top. We're trying to avoid the same old recipes as the Rona drags on. New maple tap hobby started today, too. Will report once I get enough to boil down.

Looks great! Looking forward to hear the results of the maple tap.

 

[Chasin' Dreams]

Rice, water, cocunut milk, diced shallots, shredded cabbage and diced mushrooms in the rice cooker. Broccoli in the steam basket above. Thai chili based marinaded and broiled Chinook chunks on top. We're trying to avoid the same old recipes as the Rona drags on. New maple tap hobby started today, too. Will report once I get enough to boil down.

Right on. Have been making our own maple syrup for years now. Shoot me any questions you may have along the way. We tap around 50-60 trees when the tapping weather cooperates. Last few years haven't been great for sap flow in the lower mainland. Some spots on the island have produced a bit this year but not much. We only had a few days of sap flow here so far this winter.

 

[tubber]

According to internet, the weather here should work since we get below 0 at night and above during the day lots.
I only have 3 maples and a box elder, so at 1 drop of syrup per 40-100 drops of sap, I anticipate having enough to lick from the bottom of the pan if I can get my head in.

 

[Chasin' Dreams]

According to internet, the weather here should work since we get below 0 at night and above during the day lots.
I only have 3 maples and a box elder, so at 1 drop of syrup per 40-100 drops of sap, I anticipate having enough to lick from the bottom of the pan if I can get my head in.

Ya you need below zero at night but not just warmer in the day, you also need sunshine. Has to do with photosynthesis too. If you have freezing at night and thawing during the day combined with good sun those will be the best sap flow days but if the trees are in really shady areas they will usually produce less flow. And it also depends on the canopy of the maple tree. If there is a good spread of branches and a wide canopy those trees will produce better than the sparsely branched, narrower canopy maples.

I've got no experience tapping box elders as we only have Big Leaf Maples on our property and the surrounding area. And depending on the time of season the sugar percentage in the sap will range from 1% up to 3% sugar content in the sap. And you will yield a lighter colored syrup earlier season and darker syrup later in the season but that also does vary a bit with the conditions the trees are growing in. With the Big Leaf's depending on the sugar content of the sap you will need anywhere from 40 to 60 liters of sap to make one litre of syrup at 66 brix. If you are tapping just a few trees it's best to freeze the sap as you get it and save it up until you have enough to boil down to get at least a litre of syrup from cause as you get closer to finished syrup the syrup will burn very fast and if you only have a little in a pan boiling down the whole batch can get ruined real fast if you don't have much in the pan. It takes a long time to boil the sap down to finished syrup.

We used to sell ours but don't any more as we just make enough for our family now and for trading with neighbors for other foods. It's fun making the syrup for yourself and our Big Leaf syrup here on the west coast of BC tastes much better than the Eastern Sugar maples in my opinion. It's got more complex flavours with caramel, butterscotch, toffee type of flavour notes. The darker it is the more flavours develop as well.

Some pics from the syrup we've made over the years. And we progressed from small pans over outdoor wood stoves, to a custom made hybrid tig welded stainless steel evaporator pan. The big one we can go right from sap to finished syrup on that pan with a continual drip from our bigger main tank of reverse osmosis sap. I use reverse osmosis to concentrates the sap down a lot before boiling down. Saves a lot of fuel and time to get to the syrup stage.

 

[Rain City]

Ya you need below zero at night but not just warmer in the day, you also need sunshine. Has to do with photosynthesis too. If you have freezing at night and thawing during the day combined with good sun those will be the best sap flow days but if the trees are in really shady areas they will usually produce less flow. And it also depends on the canopy of the maple tree. If there is a good spread of branches and a wide canopy those trees will produce better than the sparsely branched, narrower canopy maples.

I've got no experience tapping box elders as we only have Big Leaf Maples on our property and the surrounding area. And depending on the time of season the sugar percentage in the sap will range from 1% up to 3% sugar content in the sap. And you will yield a lighter colored syrup earlier season and darker syrup later in the season but that also does vary a bit with the conditions the trees are growing in. With the Big Leaf's depending on the sugar content of the sap you will need anywhere from 40 to 60 liters of sap to make one litre of syrup at 66 brix. If you are tapping just a few trees it's best to freeze the sap as you get it and save it up until you have enough to boil down to get at least a litre of syrup from cause as you get closer to finished syrup the syrup will burn very fast and if you only have a little in a pan boiling down the whole batch can get ruined real fast if you don't have much in the pan. It takes a long time to boil the sap down to finished syrup.

We used to sell ours but don't any more as we just make enough for our family now and for trading with neighbors for other foods. It's fun making the syrup for yourself and our Big Leaf syrup here on the west coast of BC tastes much better than the Eastern Sugar maples in my opinion. It's got more complex flavours with caramel, butterscotch, toffee type of flavour notes. The darker it is the more flavours develop as well.

Some pics from the syrup we've made over the years. And we progressed from small pans over outdoor wood stoves, to a custom made hybrid tig welded evaporator pan. The big one we can go right from sap to finished syrup on that pan with a continual drip from our bigger main tank of reverse osmosis sap. When reverse osmosising the sap it concentrates the sap a lot before boiling down. Saves a lot of fuel and time to get to the syrup stage.


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What in the Jesus **** man!" Now THIS is next level. Do you sleep OK?

 

[Chasin' Dreams]

What in the Jesus **** man!" Now THIS is next level. Do you sleep OK?

Lol no man I don't sleep well. I have a touch of OCD and am very restless as you can most likely tell from all the stuff I get myself into I have to drink Amanita mushroom tea a few times a week to make sure I get enough sleep during the week. If I don't I'll stay up till 4 AM watching how to videos on youtube and researching something else to get into on the internet. I find so much stuff interesting and if I don't know much about it I will read/research it and then tackle it to find out what it's all about