What's for dinner tonight ?
- Thread starter scott craven
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IronNoggin
Well-Known Member
The Lady wanted her version of comfort food last night.
Spaghetti, moose balls, home-made sauce and shredded cheddar.
Yummy!
Spaghetti, moose balls, home-made sauce and shredded cheddar.
Yummy!
IronNoggin
Well-Known Member
Slow cooked Moose Roast with Onions, Taters and Corn on the Cob:
Left overs tonight... Moose Dip or Stroganoff methinks...
Decisions decisions...
Left overs tonight... Moose Dip or Stroganoff methinks...
Decisions decisions...
Rain City
Crew Member
Finished up that smoked meat last weekend. To be honest I wasn't thrilled with it at first. The cure I used was too salt heavy and pulled too much moisture out of the meat. It was kind of cooked bacon texture. I took it to 200 on the smoker and let it rest to a carry-over of 203. Some of the fat didn't fully render and was a little chewy. So I vac-packed it and decided to science it up a little. Took a frozen piece today and threw it in the sous vide at 200⁰ for three hours. My god was that the right call. Everything tenderized and rendered nicely. The fat you see in the slices was supple and delicious. I still have a few packs in the freezer to go through but I'm looking forward to doing this again and nailing the cure. 
Looks great.....but how long has that blue film been on your sous vide!!!!!!!
Rain City
Crew Member
It's brand new. I was really against these things forever lol. But if it's STRICTLY for reheating smoked meats, I'll allow it. And maybe some salmon sometime. Might try doing a whole brisket now too actually...
It's brand new. I was really against these things forever lol. But if it's STRICTLY for reheating smoked meats, I'll allow it. And maybe some salmon sometime. Might try doing a whole brisket now too actually...
They have their place, I only use mine a few times a year. I actually really like mine for doing root vegetables. Carrots, Golden Beets, Fennell, etc. All great at the correct temps to cook the pectin. Then sauteed quick for some colour. Have also done some very tasty pork tenderloin cooked medium that comes out very tender and juicy. I never use for steaks or other premium meats though, grill in thermometer is better for those.
Rain City
Crew Member
Lucky friends!
IronNoggin
Well-Known Member
Moose Stroganoff... with a twist.
Was well into making the left over moose roast into stroganoff yesterday, when She Who Rules asked where's the veggies?
My Sawbones has insisted I increase my uptake of those, and it seems she has decided to help ensure I'll follow through.
In the pan sez I as I dumped a couple handfuls of frozen mixed veggies into the stroganoff.
What? sez she...
Poured over some fine whole grain pasta, I was pleasantly surprised.
Took the heat up just enough that the veggies still had a little crunch to them.
Excellent!
Something I would have never considered before, but rest assured I will be doing more of down the line!
Took a rather simple dish and gave it a new and yummy twist.
Cheers,
Nog
Was well into making the left over moose roast into stroganoff yesterday, when She Who Rules asked where's the veggies?
My Sawbones has insisted I increase my uptake of those, and it seems she has decided to help ensure I'll follow through.
In the pan sez I as I dumped a couple handfuls of frozen mixed veggies into the stroganoff.
What? sez she...
Poured over some fine whole grain pasta, I was pleasantly surprised.
Took the heat up just enough that the veggies still had a little crunch to them.
Excellent!
Something I would have never considered before, but rest assured I will be doing more of down the line!
Took a rather simple dish and gave it a new and yummy twist.
Cheers,
Nog
My hunting partner says “vegetables are what meat eats”. Wants nothing to do with them.Moose Stroganoff... with a twist.
Was well into making the left over moose roast into stroganoff yesterday, when She Who Rules asked where's the veggies?
My Sawbones has insisted I increase my uptake of those, and it seems she has decided to help ensure I'll follow through.
In the pan sez I as I dumped a couple handfuls of frozen mixed veggies into the stroganoff.
What? sez she...
Poured over some fine whole grain pasta, I was pleasantly surprised.
Took the heat up just enough that the veggies still had a little crunch to them.
Excellent!
Something I would have never considered before, but rest assured I will be doing more of down the line!
Took a rather simple dish and gave it a new and yummy twist.
Cheers,
Nog
ClintR
Well-Known Member
Smoked oysters!!!
2 dozen oysters and their juice
2 cups Chinese cooking wine
1/3 cup low sodium soy sauce
Pepper & garlic powder to taste.
Marinade minimum 24 hrs. This batch I did for 48.
Drain, RINSE, (or they’ll be salty) and spread on a screen.
210* on the pellet grill until the frilly edges just start to crisp up. Then watch closely until the consistency you like. Gonna be a couple hours at least for large oysters which seems long but your not leaving them hanging around to form a pellicle, they’re going in wet. The booze and the salt basically cures them and you’re just drying them out to your particular taste.
Once they’re done, into a container with a lid, splash of light oil and toss them gently so they’re evenly coated.
Leave them for a day and the frilly edges will soften up and the whole oyster will be the same texture.
I’ve done up to 300 in a batch and then vac pack into bags of a dozen and freeze them until you need them. They thaw out and stay firm without turning mushy.
2 dozen oysters and their juice
2 cups Chinese cooking wine
1/3 cup low sodium soy sauce
Pepper & garlic powder to taste.
Marinade minimum 24 hrs. This batch I did for 48.
Drain, RINSE, (or they’ll be salty) and spread on a screen.
210* on the pellet grill until the frilly edges just start to crisp up. Then watch closely until the consistency you like. Gonna be a couple hours at least for large oysters which seems long but your not leaving them hanging around to form a pellicle, they’re going in wet. The booze and the salt basically cures them and you’re just drying them out to your particular taste.
Once they’re done, into a container with a lid, splash of light oil and toss them gently so they’re evenly coated.
Leave them for a day and the frilly edges will soften up and the whole oyster will be the same texture.
I’ve done up to 300 in a batch and then vac pack into bags of a dozen and freeze them until you need them. They thaw out and stay firm without turning mushy.
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the force
Crew Member
Thanks to the cuts of meat on sale thread, and @scott craven recipe. Nailed it, 4 mins meat side down and 15 after the flip.
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IronNoggin
Well-Known Member
Seafood (fresh dungeness crab, fresh local shrimp) stuffed Mushroom Caps, air fried Spare Gooses & Sourdough Cheesy Garlic Toast:
