Whats for dinner??? - Page 14 - The Firearms Forum

American Leader · 10-13-2011, 08:34 PM

Went out to a buffet tonight "All you can eat Fish". Had gator

, 3 kinds of catfish, pollock, calamarie, and shrimp. Plus salad bar. I AM STUFFED, but boy was it good! Come home and watched repeats of "Swamp People". I'm kinda spoiled.

Brisk44 · 10-13-2011, 08:37 PM

boy oink oink oink!!!! We had a little baked chicken and salad. And I'm watching the history channel show on Egypt.

Crpdeth · 10-15-2011, 05:35 PM

Anyone wanna guess? LOL

JLA · 10-15-2011, 06:38 PM

some sort of redneck peach cobbler??

woolleyworm · 10-15-2011, 06:41 PM

Quote:

Originally Posted by Crpdeth

Anyone wanna guess? LOL

Honestly, I think I'll pass on this one Donny.

LOL, is it cooked yet or is this a pre-baking pic?

Crpdeth · 10-15-2011, 07:18 PM

ROTF, yup! Thats a poor boy peach cobbler before baking... Not too bad really.

JLA · 10-15-2011, 07:26 PM

Well donny, You prolly aint gotta figure too much Ive had my fair share of mrs bairds topped peach cobblers.

Foil pan, can of peaches, a little oatmeal, some brown sugar and a mrs bairds crust. It is indeed quite good.

Crpdeth · 10-15-2011, 11:54 PM

Zhurh · 10-16-2011, 01:54 AM

I ground up some moose in this small grinder I've used for years and made chili today. Hadn't had any in months sure was hungry for it too, wifey don't cook some things like chili & liver & onions, ect. But the halupki is fantastic and she usually makes 2 crock pots and we eat it for at least a week.

300 H&H · 10-16-2011, 08:37 AM

Zhurh,

Know what you mean about chili. Colder weather, and I am ready for some of that! Sounds goooood!

regards, Kirk

carver · 10-16-2011, 08:47 AM

I threw another chicken in the rotisserie last night. Marinated it in lemon juice, garlic, and some Tony Chachere Creole seasoning. It went well with the vegetable medley I threw together, mini corn on the cob, snow beans, yellow squash, broccoli florets, cauliflower, carrots, and some red, and green bell peppers (all steamed). Washed it down with some fresh sassafras tea!

terryu1 · 10-16-2011, 09:30 AM

Southern BBQ pulled pork ... I hope. One of my first attempts. Got Indirect heat set up with hickory chips and later will add some fresh apple wood. Hope to get done by 8 or 9 this evening.

JLA · 10-16-2011, 10:27 AM

that little pan of water makes all the difference!

JLA · 10-16-2011, 10:28 AM

Were gonna grill some steaks tonight, with grilled stufft portabella caps and grilled veggie skewers.

terryu1 · 10-16-2011, 10:40 AM

Quote:

Originally Posted by JLA

that little pan of water makes all the difference!

Really, I never did that before and saw it on a few BBQ pages I searched for some advice. I just told my wife I should have come here first as I remembered several members are quite distinguished Grill Masters and are also Southern. I hope I pass the test so I am allowed to move to North Carolina in two years when I retire LOL.

JLA · 10-16-2011, 10:50 AM

Yeah, that pan of water will help keep the temperature even and moist. Itll help cut cooking time down too. It really makes a difference with chicken and pork because they are qick to dry out.

I usually keep a pan of beer in the smoker when I smoke out. Dont buy the good stuff to boil in the smoker though. I buy natty light or keystone light for the smoker pan and budweizer for me.

JLA · 10-16-2011, 10:54 AM

and you got your work cut out for ya movin to NC and proclaiming good pork BBQ, NC is to pulled pork what TX is to briskets.

A pretty big part of the secret to 'slap yo mamma good BBQ' is a good sauce. IMO, the sauce has to be good enough to drink. I really really like the taste of KC Masterpiece Original, but the big problem with commercial sauces is they are all far too thick and have too much sugar in them which causes them to want to burn and carmelize too quickly. A little 'no sugar added' apple juice is the perfect way to make KC into the perfect sauce. Cut it at least 50/50 and bring it to a boil. It is good enough to drink..

terryu1 · 10-16-2011, 11:47 AM

Actually I do have some Slap Yo Mama sauce in cabinet. I also like hot sauces etc and I order from Carolina Sauce Co on the net. I like their price shipping and they also have a thing where you donate any amount you want and they match it and send hot sauces, BBQ sauces condiments etc in bottles and gift sets over to our soldiers overseas.

I would never go down there and challenge anyone. I merely aim to be accepted.

JLA · 10-16-2011, 11:59 AM

If you get a kankerin for some good hot BBQ sauce heres an easy recipe..

Get a handful of fresh hot chile peppers.
My deadly combination is a 5/5/5 sauce. I place 5 Jalapenos, 5 serranos, and 5 habaneros all in a pile on the smoker. I usually just pile them on top of whatever meat im cookin in there and smoke them until they are soft. usually takes about 2 hours and that pan of water needs to be in there. Then pull them and take the stems off and put the whole peppers in the blender all together. Puree them until the seeds are even thoroughly chopped up and mix them into your favorite BBQ sauce, you may need to add a bit of sauce to the puree to get it thin enough to blend thoroughly. It is killer BBQ sauce that is equally as good as it is hot.

terryu1 · 10-16-2011, 12:31 PM

Thanks I will try it. My wife does not care for the spice but this time of year friends of mine usually give me some of their extra fresh habeneros, jalapenos etc from their garden.

Bobitis · 10-16-2011, 01:08 PM

Corned beef is in the crockpot fer tonight, and 3 lbs of Chinook ready for the smoker in a couple hours. The salmon is for a friend at works Mom. He don't eat it.

And he's even tried mine.

terryu1 · 10-16-2011, 01:11 PM

Almost there, few more hrs. Water ran out in pan. I did not want to be opening the grill to check too much. filled with some beer as JLA suggested and injected the roasts with some apple juice to add some moisture. The roasts are EXTREMELY tender and lots of smoke. Thanks JLA for the advice. ALL tips appreciated as I am very novice here

JLA · 10-16-2011, 01:32 PM

When smoking or slow cooking over indirect heat on a grill you can open and check as often as you need to, just remember for every time you open the cooker, you have to add appx 15 to 20 minutes to the cooking time.

Fast Forward · 10-16-2011, 01:33 PM

Quote:

Originally Posted by Zhurh

I ground up some moose in this small grinder I've used for years and made chili today. Hadn't had any in months sure was hungry for it too, wifey don't cook some things like chili & liver & onions, ect. But the halupki is fantastic and she usually makes 2 crock pots and we eat it for at least a week.

My Russian Grandmother used to make a stuffed cabbage called Halupsa is that what your Halupki is,,FF

JLA · 10-16-2011, 01:36 PM

I know halupki is stuffed cabbage, never had it but its in several of the wifes cook books. I googled halupsa and google wants me to change the spelling to chalupa, so Im guessin its the same thing, and makes sense too since russia is actually closer to AK than the USA is.

10-13-2011, 08:34 PM	#326
American Leader Advanced Senior Member Join Date: Mar 2011 Location: Iowa Contributor Posts: 1,630	Re: Whats for dinner??? Went out to a buffet tonight "All you can eat Fish". Had gator , 3 kinds of catfish, pollock, calamarie, and shrimp. Plus salad bar. I AM STUFFED, but boy was it good! Come home and watched repeats of "Swamp People". I'm kinda spoiled.

10-13-2011, 08:37 PM	#327
Brisk44 Advanced Senior Member Join Date: Mar 2011 Location: Iowa Contributor Posts: 1,747	Re: Whats for dinner??? boy oink oink oink!!!! We had a little baked chicken and salad. And I'm watching the history channel show on Egypt.

10-15-2011, 05:35 PM	#328
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Whats for dinner??? Anyone wanna guess? LOL Attached Images __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

10-15-2011, 06:38 PM	#329
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? some sort of redneck peach cobbler?? __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-15-2011, 07:18 PM	#331
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Whats for dinner??? ROTF, yup! Thats a poor boy peach cobbler before baking... Not too bad really. __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

10-15-2011, 07:26 PM	#332
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? Well donny, You prolly aint gotta figure too much Ive had my fair share of mrs bairds topped peach cobblers. Foil pan, can of peaches, a little oatmeal, some brown sugar and a mrs bairds crust. It is indeed quite good. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-15-2011, 11:54 PM	#333
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Whats for dinner??? __________________ Our greatest pretenses are built up not to hide the evil and the ugly in us, but our emptiness. The hardest thing to hide is something that is not there. ~Eric Hoffer

10-16-2011, 01:54 AM	#334
Zhurh Advanced Senior Member Join Date: Mar 2010 Location: Upper Yukon, Alaska Posts: 1,819	Re: Whats for dinner??? I ground up some moose in this small grinder I've used for years and made chili today. Hadn't had any in months sure was hungry for it too, wifey don't cook some things like chili & liver & onions, ect. But the halupki is fantastic and she usually makes 2 crock pots and we eat it for at least a week.

10-16-2011, 08:37 AM	#335
300 H&H Advanced Senior Member Join Date: Mar 2007 Location: Iowa Posts: 1,796	Re: Whats for dinner??? Zhurh, Know what you mean about chili. Colder weather, and I am ready for some of that! Sounds goooood! regards, Kirk

10-16-2011, 08:47 AM	#336
carver TFF Moderator/Host Join Date: Jul 2008 Location: DAV, Deep in the Pineywoods of East Texas, just west of Shreveport, LA Contributor Posts: 11,276	Re: Whats for dinner??? I threw another chicken in the rotisserie last night. Marinated it in lemon juice, garlic, and some Tony Chachere Creole seasoning. It went well with the vegetable medley I threw together, mini corn on the cob, snow beans, yellow squash, broccoli florets, cauliflower, carrots, and some red, and green bell peppers (all steamed). Washed it down with some fresh sassafras tea! __________________ Y'all be safe now, ya hear! Lamentations Chapter 5: 1. Remember, O LORD, what is come upon us: consider, and behold our reproach. 2. Our inheritance is turned to strangers, our houses to aliens. 3. We are orphans and fatherless, our mothers [are] as widows. 5. Our necks [are] under persecution: we labour, [and] have no rest. 16. The crown is fallen [from] our head: woe unto us, that we have sinned! 21. Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old.

10-16-2011, 09:30 AM	#337
terryu1 Advanced Senior Member Join Date: Oct 2009 Location: NE Pennsylvania Contributor Posts: 1,245	Re: Whats for dinner??? Southern BBQ pulled pork ... I hope. One of my first attempts. Got Indirect heat set up with hickory chips and later will add some fresh apple wood. Hope to get done by 8 or 9 this evening. Attached Images __________________ ARMED INFIDEL

10-16-2011, 10:27 AM	#338
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? that little pan of water makes all the difference! __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-16-2011, 10:28 AM	#339
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? Were gonna grill some steaks tonight, with grilled stufft portabella caps and grilled veggie skewers. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-16-2011, 10:50 AM	#341
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? Yeah, that pan of water will help keep the temperature even and moist. Itll help cut cooking time down too. It really makes a difference with chicken and pork because they are qick to dry out. I usually keep a pan of beer in the smoker when I smoke out. Dont buy the good stuff to boil in the smoker though. I buy natty light or keystone light for the smoker pan and budweizer for me. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-16-2011, 10:54 AM	#342
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? and you got your work cut out for ya movin to NC and proclaiming good pork BBQ, NC is to pulled pork what TX is to briskets. A pretty big part of the secret to 'slap yo mamma good BBQ' is a good sauce. IMO, the sauce has to be good enough to drink. I really really like the taste of KC Masterpiece Original, but the big problem with commercial sauces is they are all far too thick and have too much sugar in them which causes them to want to burn and carmelize too quickly. A little 'no sugar added' apple juice is the perfect way to make KC into the perfect sauce. Cut it at least 50/50 and bring it to a boil. It is good enough to drink.. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-16-2011, 11:47 AM	#343
terryu1 Advanced Senior Member Join Date: Oct 2009 Location: NE Pennsylvania Contributor Posts: 1,245	Re: Whats for dinner??? Actually I do have some Slap Yo Mama sauce in cabinet. I also like hot sauces etc and I order from Carolina Sauce Co on the net. I like their price shipping and they also have a thing where you donate any amount you want and they match it and send hot sauces, BBQ sauces condiments etc in bottles and gift sets over to our soldiers overseas. I would never go down there and challenge anyone. I merely aim to be accepted. __________________ ARMED INFIDEL

10-16-2011, 11:59 AM	#344
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? If you get a kankerin for some good hot BBQ sauce heres an easy recipe.. Get a handful of fresh hot chile peppers. My deadly combination is a 5/5/5 sauce. I place 5 Jalapenos, 5 serranos, and 5 habaneros all in a pile on the smoker. I usually just pile them on top of whatever meat im cookin in there and smoke them until they are soft. usually takes about 2 hours and that pan of water needs to be in there. Then pull them and take the stems off and put the whole peppers in the blender all together. Puree them until the seeds are even thoroughly chopped up and mix them into your favorite BBQ sauce, you may need to add a bit of sauce to the puree to get it thin enough to blend thoroughly. It is killer BBQ sauce that is equally as good as it is hot. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-16-2011, 12:31 PM	#345
terryu1 Advanced Senior Member Join Date: Oct 2009 Location: NE Pennsylvania Contributor Posts: 1,245	Re: Whats for dinner??? Thanks I will try it. My wife does not care for the spice but this time of year friends of mine usually give me some of their extra fresh habeneros, jalapenos etc from their garden. __________________ ARMED INFIDEL

10-16-2011, 01:08 PM	#346
Bobitis Advanced Senior Member Join Date: Apr 2009 Posts: 6,612	Re: Whats for dinner??? Corned beef is in the crockpot fer tonight, and 3 lbs of Chinook ready for the smoker in a couple hours. The salmon is for a friend at works Mom. He don't eat it. And he's even tried mine. __________________ ^.^ A point in every direction is the same as having no point at all

10-16-2011, 01:11 PM	#347
terryu1 Advanced Senior Member Join Date: Oct 2009 Location: NE Pennsylvania Contributor Posts: 1,245	Re: Whats for dinner??? Almost there, few more hrs. Water ran out in pan. I did not want to be opening the grill to check too much. filled with some beer as JLA suggested and injected the roasts with some apple juice to add some moisture. The roasts are EXTREMELY tender and lots of smoke. Thanks JLA for the advice. ALL tips appreciated as I am very novice here Attached Images __________________ ARMED INFIDEL

10-16-2011, 01:32 PM	#348
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? When smoking or slow cooking over indirect heat on a grill you can open and check as often as you need to, just remember for every time you open the cooker, you have to add appx 15 to 20 minutes to the cooking time. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-16-2011, 01:36 PM	#350
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,320	Re: Whats for dinner??? I know halupki is stuffed cabbage, never had it but its in several of the wifes cook books. I googled halupsa and google wants me to change the spelling to chalupa, so Im guessin its the same thing, and makes sense too since russia is actually closer to AK than the USA is. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!