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Post by duff on Jun 25, 2024 16:37:10 GMT -5
Boy you guys are doing it right! Looking good. I do the chuck roasts regularly. As good as they are, even better frying in butter or lard next day to soften/render the fat a little. Same with brisket. Killer with eggs. I did a rump roast over the weekend. Was nervous it would be tough or dry. To my surprise, it came out awesome, cooked to 190deg, then foil wrapped and rested for several hours. I also crock potted some squirrel for 3 hours on high. Just a smidge too long, as they were just starting to fall apart. Then coated in flour and spice mix, and flash fried in lard. Then use the drippings to make gravy. Even my wife ate some it was so dang good! My leftovers were made into taco salad. Yum! |
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Post by bowonlykindofguy1 on Jul 4, 2024 10:45:29 GMT -5
Got ribs and apple halves on the smoker today
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Post by deadeer on Jul 4, 2024 14:22:20 GMT -5
Couple racks of ribs going today. Later will throw on a couple ribeyes.
Got ribeyes from Krogers on holiday sale. With card and digital coupon, $7.99/#. Good quality, thick ones too, not the thin chewy junk.
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Post by whitetaildave24 on Jul 5, 2024 17:27:02 GMT -5
Nothing special but got 4 NY strips on the grill right now. Caught them on sale at Jay C for $7.99 lb with a family pack.
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Post by duff on Jul 6, 2024 9:41:27 GMT -5
Pulled some wings out of the freezer yesterday and smoked em last night. Mixed a sauce of raspberry Chipotle and Melinda black truffle pepper sauce...dang good food.
Tonight, it is steaks and taters. Splurged on 2 tomahawk steaks. Still cheaper than a trip to wings and rings for 4 of us.
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Post by featherduster on Jul 6, 2024 20:24:30 GMT -5
Got sick of looking at hot dogs so today I took some of my spring turkey that I ground up and grilled some made into patties.
We put it on toasted 10 grain bread with a smear of mayo some red onion, tomato and fresh avocado.
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Post by featherduster on Jul 6, 2024 20:27:22 GMT -5
I could eat this everyday.  |
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Post by deadeer on Jul 6, 2024 21:43:51 GMT -5
Nice touch Featherduster! Looks very tasty.
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Post by marshallco on Jul 6, 2024 22:22:47 GMT -5
Only thing you need is another MGD!
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Post by esshup on Jul 7, 2024 6:32:22 GMT -5
That looks better than a hotdog
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Post by omegahunter on Jul 8, 2024 18:48:01 GMT -5
Down to a few squirrels left...come on August! Deep-fried in Cajun seafood breading and a side of cheesy ranch bacon potatoes. Man this is good!  |
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Post by onebentarrow on Jul 9, 2024 10:09:08 GMT -5
Down to a few squirrels left...come on August! Deep-fried in Cajun seafood breading and a side of cheesy ranch bacon potatoes. Man this is good! Never tryed squrrel deep fryed. Looks good.. Is it tender when deep fried. Any special tricks. How do you tell when it is cooked thru. I am thinking about trying it deep fryed now. I have always slow cooked it in water than dump water and poor bottle of bbq sauce over it and slow cook about 4 to 6 more hrs so the sauce gets absorbed thru the meat. Always tender that way with good flavor. Onebentarrow |
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Post by omegahunter on Jul 9, 2024 10:12:22 GMT -5
Down to a few squirrels left...come on August! Deep-fried in Cajun seafood breading and a side of cheesy ranch bacon potatoes. Man this is good! Never tryed squrrel deep fryed. Looks good.. Is it tender when deep fried. Any special tricks. How do you tell when it is cooked thru. I am thinking about trying it deep fryed now. I have always slow cooked it in water than dump water and poor bottle of bbq sauce over it and slow cook about 4 to 6 more hrs so the sauce gets absorbed thru the meat. Always tender that way with good flavor. Onebentarrow Make sure they are either young ones or bake/crockpot/pressure cook them till just before they start to fall apart before breading and deep frying. Take them out IMMEDIATELY as soon as they begin to float. Fastest way to tough squirrel is fried too long! |
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Post by onebentarrow on Jul 9, 2024 10:13:52 GMT -5
Never tryed squrrel deep fryed. Looks good.. Is it tender when deep fried. Any special tricks. How do you tell when it is cooked thru. I am thinking about trying it deep fryed now. I have always slow cooked it in water than dump water and poor bottle of bbq sauce over it and slow cook about 4 to 6 more hrs so the sauce gets absorbed thru the meat. Always tender that way with good flavor. Onebentarrow Make sure they are either young ones or bake/crockpot/pressure cook them till just before they start to fall apart before breading and deep frying. Take them out IMMEDIATELY as soon as they begin to float. Got it. Thanks |
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Post by duff on Jul 23, 2024 3:05:25 GMT -5
Wanted some roast beef sandwiches so decided to try making the beef vs buying at deli. Dang it was good. Over cooked it but thin sliced it was very tender. Seared it, then put in 325 oven for 20-30 min. Turned off oven and let it rest in there for another 30 min. Internal temp was 170. I need a thermometer that I can leave in the roast next time. Used to grilling where I just poke the meat to check temps.  |
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Post by deadeer on Jul 23, 2024 9:09:44 GMT -5
Wanted some roast beef sandwiches so decided to try making the beef vs buying at deli. Dang it was good. Over cooked it but thin sliced it was very tender. Seared it, then put in 325 oven for 20-30 min. Turned off oven and let it rest in there for another 30 min. Internal temp was 170. I need a thermometer that I can leave in the roast next time. Used to grilling where I just poke the meat to check temps. Did you brine or inject with anything? I've done Au Jus and it's pretty good. |
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Post by esshup on Jul 23, 2024 10:16:14 GMT -5
I defrosted a chicken, coated it with kellog cornflake crumbs, some salt, garlic powder, Mrs. Dash garlic seasoning and a sprinkle of Webber Original BBQ rub. Put it in the Z-Grill on smoke (160°F) at noon and left. Came back at 8pm, internal temp was 160. Kicked it up to 375 until internal temp was 190. Pulled it and let it sit. Skin was crispy, and it was fall off the bone tender.
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Post by duff on Jul 23, 2024 12:31:18 GMT -5
Wanted some roast beef sandwiches so decided to try making the beef vs buying at deli. Dang it was good. Over cooked it but thin sliced it was very tender. Seared it, then put in 325 oven for 20-30 min. Turned off oven and let it rest in there for another 30 min. Internal temp was 170. I need a thermometer that I can leave in the roast next time. Used to grilling where I just poke the meat to check temps. Did you brine or inject with anything? I've done Au Jus and it's pretty good. Salted and left on countertop for an hour then seasoned with light coating of Dan-o low sodium. Pan seared in olive oil |
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Post by deadeer on Jul 23, 2024 13:40:13 GMT -5
I defrosted a chicken, coated it with kellog cornflake crumbs, some salt, garlic powder, Mrs. Dash garlic seasoning and a sprinkle of Webber Original BBQ rub. Put it in the Z-Grill on smoke (160°F) at noon and left. Came back at 8pm, internal temp was 160. Kicked it up to 375 until internal temp was 190. Pulled it and let it sit. Skin was crispy, and it was fall off the bone tender. Sounds good. I take chicken to that same 185-190deg and never dry. At 165deg, still got blood around the bones, no thanks. So far, I have used 22 40# bags of pellets this year. 😇 |
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Post by esshup on Jul 23, 2024 19:50:28 GMT -5
If you see pellets on sale locally, LMK. I'm running low.
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