"Tonights Supper on the grill"

CWLONGSHOT

CWLONGSHOT

Well-Known Member
Yesterday, I finished a fresh coat of paint in my outside counter and this AM I decided smoked Venison Smaiches was for dinner.

So my SPG rub and a 200° smoker with Pecan. I pulled out two small roasts maybe 1.5# each and about 2" thick.

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I pulled them off fifteen minutes ago and just finished shave slicing strips across the grain. OMG SCRUMPTIOUS!!! Think, THE BEST roast beef ya ever tasted!!!
I need to run out ta pay the cell Phone and Internet, my wife seems ta have miss-placed bills. Luckily they are both in town and Ill grab a fresh loaf of bakery bread and some lettuce and tomatoes.

CW
 
JWFilips

JWFilips

Well-Known Member
Did something different today: Hah 4 nice Lamb chops and I took them and Rubbed them with some salt and fresh garlic then heavily coated them on both sides with French "Herbs de Provence"!
Layered them into the slow cooker crock with some mushrooms ( no extra liquid: Lamb makes it's own juice)
And set them on "Low" for 8 hours!
Wow! Fall off the bone buttery tender and the seasonings are great!
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
Ooh what a steak I picked up last week!! It was a lil costly @ 30$ but with "card" was about 25. I dont remember weight but it was a 1.5" thick Tbone and easily fed three of us! Absolute FORK tender!
Momma was able ta eat without food processor and she opened that mouth WIDE for each offering!!!! Hahaha

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I can say, it was one of the best steaks I have eaten.

Marinated 4/5 hrs in Wash your sister sauce, Soy & EVOO w/ a splash of teriyaki. (Because its got allot of sugar)
Hope everyones Memorial day was full of good memories and remembrance's of how we got to wnjoy another beauty. Weather here was full sun 79° very low humidity. I hot a sun burn on my dome cutting lawn under momma and Ellies supervision!

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CW
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
Fresh Blk Sea Bass EGG ROLLS!!
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Pretty easy too!

Cabbage Fish spice ta like and egg roll wrappers then deep fry in the Fry Daddy. Serve and enjoy!

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"Wicked good"!!
Egg yoke as a glue we like S&P, Garlic n Ginger. Make up filling in fry pan. Heat with butter and lil EVOO. Toss in shredded cabbage allow to reduce 50% make "hole" pushing cabbage to outter sides of pan. Add more butter then small cubed fish. Cook about 1/2 way. Mix thoroughly allow ta cook few more min to about 3/4 cooked and pull from heat.
Two TBL spoons in a wrapper wrap tight. Apply egg wash fold ends roll more egg and seal. Continue until all filling gone.
Deep fry in oil or Fry Daddy ta golden brown drain serve and enjoy!

CW
 
JWFilips

JWFilips

Well-Known Member
Over the past 2 months I have been working on perfecting a simple acid base marinated for chicken .
I detest chicken on the grill that has a surgery glaze of store bought barbecue sauces!
I like the chicken to taste like chicken, be juicy and tender! Now my wife and I prefer thighs or leg quarters but I feel confident that this would make chicken breast the same! However they all need to be skin on!
In the past month I have taste tested it with a number of picky people and got an unanimous Go For It!
so I'm going to list my ingredients Now I have not measured the amounts and do it by eye But this is why you can control the flavor!
Since it is only the 2 of us I usually only cook 4 thighs at a time

The Base is Apple Cider Vinegar , I use Bragg's unfiltered This makes up 40%
Some Balsamic Vinegar for the sweet
Some Malt Vinegar for some interesting taste
Some Low Sodium soy sauce for the salt
Some Worcester Sauce for complexity

I warm the above a bit in the microwave before adding the rest

Spices & Herbs..... at this time of year I have Fresh Basil, Thyme, Marjoram, Parsley & Sage finely chopped
Garlic powder & Onion powder ( you can substitute fresh but super finely chopped or pressed)

Next is the Oil! I use extra robusto Spanish Virgin olive oil
Blend all together

I take a sharp pointed knife and make a bunch of stabs all over the chicken pieces then place in a gallon zip lok bag
Then pour in the marinade & place in refrige, Marinate 3 hours turning as many times as you can I try to turn every 1//2 hour

I Grill on a Weber Hard wood chunk charcoal fire!
The way mine works is: I do 5 minutes a side for a total of 20 minutes Lid on and add pieces of "smoke wood" each turning!
I have been using Quince because I have a large suppy
 
P

popper

Well-Known Member
She has a degree in dietetics and has a hard time understanding I don't care what it looks like! Got a nice burger for dinner, hers had gluten free bun - not very good. And gets no ice cream!
 
smokeywolf

smokeywolf

Well-Known Member
Braggs goes into all my pork marinades. Also, Moroccan or Spanish EVOO.

Last night, baked half dozen pork steaks cut from a loin. Olive oil, Braggs and a couple spoonfuls of frozen concentrated apple juice into a stainless baking pan. Put steaks in and smear a thick coating of a mixture (about 70%/30%) of Japanese mayonnaise & horseradish on top, then sprinkle a liberal amount of Panko (bread crumbs) on that. Spray Panko with olive oil or it won't brown. Baked at 400 for approx. 35 mins or until I read 160 degrees on meat thermometer. Pull it, cover it, let it rest for 15 minutes.
 
smokeywolf

smokeywolf

Well-Known Member
Brisket point went on the Kamado Joe about an hour ago. Been marinading since yesterday. Bought it as a packer's cut, cut off the flat and did a sort of a beef stew in the Instant Pot with that.
Going to smoke the brisket point at about 270. Stainless pan that it was marinaded in is positioned below the brisket to provide moisture and catch drippings.
 
JWFilips

JWFilips

Well-Known Member
Well for lunch today I wanted to Splurge! Shrimp on the Barbie!
Recently I found this tasty recipe for a marinade I do them Shell on so you can Grill them on high heat I use Hardwood charcoal blocks.
https://girlscangrill.com/recipe/best-grilled-shrimp-planet/
The secret is the fresh ginger and Sesame Oil Im sure! 2 minutes per side and pealing them afterward slows you down so you don't eat them too fast!
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CWLONGSHOT

CWLONGSHOT

Well-Known Member
FRESH BLUE AND YELLOW FIN TUNA!!

My buddy was out Friday fishing. His buddy was alo out! They came back in tjis morning an had done very well!! We each had a couple good chunks of each ish!!
He dropped it iff to me tonight so I put the pork chops back in freezer snd cooked Tuna!!

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WOW WOW WOW!!

Cut with a serving spoon and melt in your mouth!!!

Iron skilled couple
Minutes on ea side in coconut oil S&P and garlic.
Asparagus on the side. Just scrumptious!!
 
JWFilips

JWFilips

Well-Known Member
Karen went to dinner with her sister, so I had to wip up something fast for tonights sup!
Picked a big Russian "Siburski", Sweet pepper off one of my plants and cut it in 3rds and put olive oil on it and grilled that with a sweet Italian sausage! Plated it up with some French Peasant bread and Polish Mustard and Suracha Ketsup!
Talk about a mix of Nationalities! But it was Great!

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smokeywolf

smokeywolf

Well-Known Member
Jim, that sounds and looks great.

I made chicken provencal a few nights ago. Made it in a dutch oven. Ate that for 2 days. Wonderful meal and with the veggies, EVOO, garlic and no added sodium, it's pretty healthy.

Burrito bowls (no tortilla) last night.

Baked salmon tonight.
 
L Ross

L Ross

Well-Known Member
Sue does a chicken in a creamy sauce with Tarragon and Chervil and home canned Oyster mushroom, served over rice with sauteed zucchini. She uses thigh quarters for mine and breasts for hers. That was our Supper last night. Washed down with a glass of semi dry white.
 
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