Cooking/Food thread

[MacFromOK]

One of the girls brought fried hamburger steak smothered in onions & mushrooms (along with mashed potatoes) yesterday evening. It was really good.

That might be a thought to try with the venison.

 

[HFS]

I mix 1/2lb venison with 1 pound 80/20 HB and it does make a great meatloaf. A few days later I mix the other 1/2 lb with another pound of 80/20 and make Salisbury steaks. Both are very good.

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RickN
Do you partially cook the green beans and carrots first and then put them in the cast iron skillet to go in the oven with the meatloaf?
I like one pan meals for less cleanup.

 

[RickN]

RickN
Do you partially cook the green beans and carrots first and then put them in the cast iron skillet to go in the oven with the meatloaf?
I like one pan meals for less cleanup.

No. I just cut the carrots bite size and use canned green beans. Drained of course. Hard to tell in the photo but there are cut up sweet potatoes in there too. You can use white if you prefer.

Bake for about 1 hour and 15 minutes. The carrots and tators will be tender plus have extra flavor from the meat juices.

 

[tRidiot]

Ok, so here's some...

First, pork belly cubed (about 2" ea), salt, pepper and a light dusting of brown sugar:

Next, sear 'em off on all sides.

Here they are all seared:

Then they got a little chicken stock and covered with foil, into an oven at 350ºF for 2-3h and I'll take them out and toss them in an Asian marinade and stew it up a bit to get it nice and bubbly, serve over an Asian cabbage jalapeno salad - kind of a slaw, but with Asian flavors instead of mayo. More pics to come later, prolly.

<edit> And I'm about to pull out the belly I did sous vide in a similar Asian marinade last night for 10h. That one also gets cubed, seared and then tossed in more Asian glaze.

We'll see which one comes out better - the seared then braised version, or the sous vide then seared version.

It's an Asian pork belly kinda day.

 

[chazroh]

did a seafood boil tonight with friends

 

[dennishoddy]

Cooked minute rice, right? And you mix all that up with ground meat to make the patties, then fry them, the bake them? Just curious.
.

Uncooked minute rice. There is enough moisture in the meat mix to steam it tender during the cooking process.
Patty's floured, and fried, then put in casserole dish with the soup mix and veggi garnish.

 

[dennishoddy]

Tri Tip and bacon wrapped asparagus tonight.
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We have a large asparagus patch. A lot of bacon gets eaten when the spears start coming out of the ground. Yours looks awesome!

 

[rockchalk06]

Did some mesquite marinated bacon wrapped pork chops on the Pitboss this evening. Rice and salad on the side.

 

[CHenry]

No. I just cut the carrots bite size and use canned green beans. Drained of course. Hard to tell in the photo but there are cut up sweet potatoes in there too. You can use white if you prefer.

Bake for about 1 hour and 15 minutes. The carrots and tators will be tender plus have extra flavor from the meat juices.

This is going in my smoker. What temp do you bake at? I'm thinking smoke low and slow for at least an hour and then crank it up to about 350? using a temp probe for the meat of course so I dont go over 160 ish.
Smoked vegies are bomb and I'm thinking about brussel sprouts and spearigrass lol

 

[CHenry]

Preparing some sausage and some Braums hotlinks to go in the beans tomorrow morning.
Lightly pan fried and on the Green Mountain to soak up some smoke for couple hours. Then I'll refrigerate and toss in the crock pot about 8:00 am. The smoker was an afterthought so next times I'll just shred the sausage and smoke it at 225. Since its already lightly cooked, I am smoking at 150 today. Smoking with Pecan in the GM and mesquite in the wedge.

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And finished 2.5 hours


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I used this meat in my beans, the seasoning that I think Dennis posted a while back, a can of rotell and a habanero cut in 4 pieces and the heat level was perfect. It got a bit hotter in the fridge by day 3 of leftovers.