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04-08-2020, 10:24 PM
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Join Date: Dec 2009
Posts: 8,497
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Quote:
Originally Posted by sns2
Eat the damn buns and smear em with butter! That sucks you can't be there.
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I needed the buns to absorb the 1/2 bottle of Vilmos Pear Brandy I sucked down on the back steps today 
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04-09-2020, 08:15 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,468
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Quote:
Originally Posted by omega50
I needed the buns to absorb the 1/2 bottle of Vilmos Pear Brandy I sucked down on the back steps today |
Good one! Especially the part about drinking on the steps. LOL
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04-10-2020, 11:50 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Candied Boar Chops:
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04-11-2020, 09:27 AM
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Join Date: Dec 2009
Posts: 8,497
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Black Pepper, Cheddar and Stout Bread with Double Smoked Back Bacon and a Poele egg
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You're only as good as your last haircut
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04-11-2020, 11:03 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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04-11-2020, 11:04 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,620
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Be careful when you follow the masses, sometimes the "M" is silent... 
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04-11-2020, 11:22 AM
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,183
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Got this off the cooking show Good Eats, wings steamed for 10 minutes to reduce some of the fat and smoke when baked at 425 for 20 minutes a side. These are just going into the oven
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04-12-2020, 11:17 AM
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Join Date: Dec 2009
Posts: 8,497
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Pulled a Turkey apart yesterday. Roasted the Carcass and into the Instant Pot for a rich base for a Morel Sauce.One Breast supreme into the freezer for a later date. One Breast cut into portions for dinner tonight-Turkey Schnitzels with a Toasted Hazelnut Panko Crust and a Morel Cream Sauce.
Used the thighs and reserved fat to make a bulk Turkey Italian Sausage with Pecorino and Red Wine for tomorrow's Lasagne.
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You're only as good as your last haircut
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04-12-2020, 02:15 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by IronNoggin
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Looks great Nog! What is your marinade recipe if you will let it out?
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04-12-2020, 02:53 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by Jim Blake
Looks great Nog! What is your marinade recipe if you will let it out?
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Olive oil base - about 2/3 cup.
About 1/3 cup lemon juice
Splash of Balsamic Vinegar
Minced garlic (4 cloves - large)
Dried fine chopped onion - tablespoon or so
Teaspoon Marjoram
Splash of fresh ground Himalayan pink salt and pepper
Sometimes I toss in a hint of dry red, but not this last one.
Let it sit in that for at least 4 - 5 hours, turning every so often. Then use as a baste when Barbee'ing.
Cheers
Nog
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04-12-2020, 02:56 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by IronNoggin
Olive oil base - about 2/3 cup.
About 1/3 cup lemon juice
Splash of Balsamic Vinegar
Minced garlic (4 cloves - large)
Dried fine chopped onion - tablespoon or so
Teaspoon Marjoram
Splash of fresh ground Himalayan pink salt and pepper
Sometimes I toss in a hint of dry red, but not this last one.
Let it sit in that for at least 4 - 5 hours, turning every so often. Then use as a baste when Barbee'ing.
Cheers
Nog
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Thanks!
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04-13-2020, 11:55 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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04-13-2020, 02:20 PM
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Banned
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Join Date: Apr 2014
Posts: 22
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Soup
Canned vegetable soup. Canned chicken noodle soup
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04-14-2020, 12:04 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Birthday Din-Din: Lamb, Whitetail & Free Range Pork Fondue:
Ate the whole damn thing! BURP! 
Cheers,
Nog
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04-16-2020, 10:37 AM
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Join Date: Dec 2009
Posts: 8,497
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Banana Dutch Bunny
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You're only as good as your last haircut
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04-19-2020, 12:08 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Biggest deer shanks I've ever done!
Unfortunately the wine overtook the requirement to take the " finished" photo... LOL!
Twas rather fine though...
Cheers,
Nog
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04-20-2020, 11:26 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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What to do with left-over shanks:
Cheers!
Nog
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04-22-2020, 02:58 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Everyone has their own favorite when it comes to ribs.
Last night was Free Range Pig night, so here's mine:
Take the rack of ribs, and cut into serving size portions.
Slice an orange into 1/4" slabs.
Place the orange slices on a sheet of tinfoil.
Put the ribs on top of the slices, fat side down.
Liberally apply your favorite spice.
Flip ribs and repeat.
Wrap foil tightly, and toss in oven pre-heated to 400 for around an hour.
Remove from oven and take to BarBee still wrapped.
Previously set up your BarBee for smoking, and have decent smoke coming along before you put the ribs in there.
Remove foil and put into BarBee:
Place ribs initially fat side down, and smoke on medium heat for around 10 minutes.
Flip & Repeat:
Remove to serving plates:
Bon Apatite!
This method when done correctly will produce the most tender, flavorful and most juicy ribs you will ever eat!
Cheers!
Nog
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04-22-2020, 05:28 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,079
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Jägerschnitzel.
ARG
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In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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04-22-2020, 06:27 PM
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Join Date: Dec 2009
Posts: 8,497
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Kasseler, Spinach and Cream Cheese stuffed Chicken Breast
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You're only as good as your last haircut
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04-22-2020, 06:54 PM
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Join Date: Mar 2020
Location: Leduc County
Posts: 1,079
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We did our favorite Chinese place tonight. Didn’t get any Bat soup this time😬
Food was awesome. Golden palace in Beaumont
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The secret of getting ahead is getting started.Mark Twain 
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04-25-2020, 12:42 AM
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Join Date: Dec 2009
Posts: 8,497
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Turkey Paillardes
Mushrooms, Dijon, White Wine, Shallots and Lemon
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You're only as good as your last haircut
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04-25-2020, 11:34 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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04-25-2020, 11:51 AM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by IronNoggin
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Nice!! Do you harvest your own and the clams/crab? Nothing like fresh!!
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04-26-2020, 06:10 PM
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Join Date: Nov 2008
Posts: 11,374
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Pork tenderloin Parmesan with home made pasta and home made pasta sauce. So tender.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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04-27-2020, 09:14 AM
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,183
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Bacon wrapped scallops, garlic ciabatta bun and creamy linguine with cauliflower added, washed down with an Orvieto Classico
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04-30-2020, 07:23 AM
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Join Date: Dec 2009
Posts: 8,497
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Amazing results on Smoked Duck last night-so making Brown Butter Duck Bennies over fresh Buttermilk Waffles for Breakfast
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You're only as good as your last haircut
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04-30-2020, 03:49 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by Jim Blake
Nice!! Do you harvest your own and the clams/crab? Nothing like fresh!!
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Yep. mostly that is.
And I do have a couple Buddies who help ensure the supply chain doesn't break down when I can't get out...
Last night:
Cheers,
Nog
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05-01-2020, 07:26 AM
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Join Date: Dec 2009
Posts: 8,497
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Buttermilk Fried Chix outside in the trusty Deep Cast Iron Skillet
w/Curried Corn Fritters doused in Honey
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05-05-2020, 12:26 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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