What's for dinner tonight ?
- Thread starter scott craven
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Drink
Well-Known Member
For sure Derby, topped up the deep freeze this morning. Will need lots of refreshments though to sooth the palette. I'm ok with that.Oh.. u bring some of that on our fishing trip this summer Drink?
Sotally Tober
Well-Known Member
Here you go, hope you like it.
Dem Bones Sauce - copycat version.
1 cup brown sugar
5 TBSP soya sauce
1 lemon thinly sliced and seeded
1.5 ounces of fresh ginger ( grated )
1.5 cups of Chili sauce - Heinz bottle
2 TBSP dried mustard
1 cup apple cider vinegar
1 garlic clove minced ( generous size )
Bring all the ingredients up to a boil and then simmer for 15 minutes, stirring often.
Then add 2 TBSP of butter and 1 TBSP of lemon juice to the sauce, salt to taste and simmer another 3 minutes ( or longer to reduce and thicken )
Strain and store in glass jar in the fridge - keeps several weeks.
*We have just pulled out the lemon slices without straining depending on what it's used for. ( ribs or pulled pork )
It's a little chunkier without straining.
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IronNoggin
Well-Known Member
Rack of Lamb on the BarBee:
Served up with three cheese pasta and a hearty home-made sauce, fresh garden salad with avo, and an excellent red:
Fine Stuff!!
Nog
Served up with three cheese pasta and a hearty home-made sauce, fresh garden salad with avo, and an excellent red:
Fine Stuff!!
Nog
Gear'n'beer!
Well-Known Member
Beef jerky is pretty much a staple in my fridge. I actually really like the cross rib roasts that go on sale at thriftys. I prefer the long (insert proper word here) strips of the meat, it’s not the grain it’s how it is butchered but I’m not a butcher. Wolf would probably know the word. I have made plenty of sirloin tip but honestly the cheaper cuts make a better product. Not saying yours isn’t the bomb but maybe try another cut. Also I’m game for your spice recipe..:::I haven’t found one spicy enough for me yet.
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Drink
Well-Known Member
I had no idea GB of what cut was best suited for Beef Jerky but Safeway has sirloin tip on for $3.99 per pound so I bought some. Sale ends tomorrow. I was thinking flank but way too expensive for a first attempt. As per usual the web was all over the place for suggestions. Any input would be muchly appreciated now that I have had a go at it and looking for any best practices.
Here is the recipe I used . Good except a I think I loaded too much chili flakes for my liking.
Ingredients
- 3 pounds round steak
- 1/4 cup soy sauce
- 3/4 cup beer, IPA
- 1/4 cup honey
- 1/4 cup worcestershire
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tbsp red pepper flakes
- 1/4 cup brown sugar
- 1 tsp curing salt, optional
IronNoggin
Well-Known Member
Three quarter pound Island Elk Burger.
Deadly Good!
Nog
Deadly Good!
Nog
Gear'n'beer!
Well-Known Member
Do you mix with pork nog?Three quarter pound Island Elk Burger.
Deadly Good!
Nog
IronNoggin
Well-Known Member
No. Wanted to taste the elk. Bit of butter, spices, half an egg & a few breadcrumbs was all.
Do I ever want a tag for one of these now!
Superb!
Nog
Sotally Tober
Well-Known Member
After seeing this video, I have a craving for steak!
IronNoggin
Well-Known Member
Last night's linguini with whitetail meat balls and my homemade sauce, served with cheesy garlic toast and a good red:
Cheers,
Nog
Cheers,
Nog
wishiniwasfishin1
Well-Known Member
borderline spam but holy **** this is funny...
Chasin' Dreams
Well-Known Member
Some grub from this past couple weeks.
Wet marinated then dry rubbed smoked pork shoulder pulled pork poutine and pulled pork/homemade coleslaw burger, homemade cold smoked apple thyme bacon, and home made waffles with homemade maple syrup, homemade bacon and neighbors free range farm eggs.
Vacpacked homemade wet brined apple juice reduction/thyme cold apple wood smoked bacon
Wet marinated then dry rubbed smoked pork shoulder pulled pork poutine and pulled pork/homemade coleslaw burger, homemade cold smoked apple thyme bacon, and home made waffles with homemade maple syrup, homemade bacon and neighbors free range farm eggs.
Slicing up some homemade wet brined maple syrup/brown sugar/herbs cold apple wood smoked pork belly bacon
Vacpacked homemade wet brined apple juice reduction/thyme cold apple wood smoked bacon
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IronNoggin
Well-Known Member
So, She Who Rules suggested we've been engulfing a little too much pasta (is there such a thing?), and suffering from a lack of veggies of late.
The answer: Stirred & Fried!
Took a couple steaks from our free range farmed pig, and marinated them in a combination of Korean BarBee Sauce and Spicy Mesquite (these two flavors are excellent together!):
Choppy Whacky a bunch of veggies:
Slice & Dice the steaks:
Stirred & fried:
Then served over a bed of Basmati:
It was great washed down with a wonderful Red.
Likely Alberta Beef tonight methinks...
Cheers,
Nog
The answer: Stirred & Fried!
Took a couple steaks from our free range farmed pig, and marinated them in a combination of Korean BarBee Sauce and Spicy Mesquite (these two flavors are excellent together!):
Choppy Whacky a bunch of veggies:
Slice & Dice the steaks:
Stirred & fried:
Then served over a bed of Basmati:
It was great washed down with a wonderful Red.
Likely Alberta Beef tonight methinks...
Cheers,
Nog
IronNoggin
Well-Known Member
Yesterday was one of those rare ones that only come along every decade or so. For the past 12 or 13 years we have largely lived off of our Stainless Coleman Barbeque. And I nurtured it along, replacing grills and burners when required. But the frame had finally gotten close to fail time, so we set off to find it's replacement...
Given the tremendous luck we had with the last Coleman, that's of course what we focused on. Their new version of the Stainless Model has everything we were looking for, and is capable of converting between propane & gas (we are on gas for heat, so will be hooking this up direct soon).
So we spent the afternoon assembling the new Beast. To break it in, nothing less than a couple of well aged Alberta AAA Prime Rib Steaks would do! Only The Best my butcher buddy smiled as he handed them over. And without further adieu, the test run began:
The Guests of Honor:
Served up with a light spinach pasta, spare gooses and a fine red.
The new BarBee performed flawlessly, and the meal was of course a hit!
Suspect we'll be living high off the hog with this new addition for some time to come!
Cheers!
Nog
Given the tremendous luck we had with the last Coleman, that's of course what we focused on. Their new version of the Stainless Model has everything we were looking for, and is capable of converting between propane & gas (we are on gas for heat, so will be hooking this up direct soon).
So we spent the afternoon assembling the new Beast. To break it in, nothing less than a couple of well aged Alberta AAA Prime Rib Steaks would do! Only The Best my butcher buddy smiled as he handed them over. And without further adieu, the test run began:
The Guests of Honor:
Served up with a light spinach pasta, spare gooses and a fine red.
The new BarBee performed flawlessly, and the meal was of course a hit!
Suspect we'll be living high off the hog with this new addition for some time to come!
Cheers!
Nog
IronNoggin
Well-Known Member
Second night with the new BarBee. Simply had to know how she would handle the smoking end of things. So...
Weird lighting effect in this picture:
And yep, she smokes like a dream:
Warmed up a little leftover seafood pasta (crabs, scallops & prawns in philly) to serve over Basmati:
Added in cheesy garlic toast and a fine Red:
And another successful trial run.
Really liking the new Toy!
Cheers,
Nog
Weird lighting effect in this picture:
And yep, she smokes like a dream:
Warmed up a little leftover seafood pasta (crabs, scallops & prawns in philly) to serve over Basmati:
Added in cheesy garlic toast and a fine Red:
And another successful trial run.
Really liking the new Toy!
Cheers,
Nog
wishiniwasfishin1
Well-Known Member
Wow - that's the best looking fried chicken I have ever seen on this forum. Well done!
