Foodies BS Thread.

Ummm....pork stew-ish something with Mexican style rice.

 

marinade is made. taking the meat to be sliced in the morning and by monday night we shall have the first batch of jerky,

 

Learned a life lesson this morning.

When you make a ton of extra corned beef hash and make single serving freezer bags...



Mash them flat before freezing so they thaw faster in the pan.

 

Things were made last night. Ended up barely having enough trays. Gonna have to order two or 4 more so things aren't so crowded in these big batches. But made 5lbs wet into 1 3/4 lbs dry. And so far the few that have tried it said it was great jerky. So I'm excited. I used sirloin tip for this batch and surprisingly very little fat. Took about 5 hours completely.

 

Celebration dinner for some of the kids' achievements making sports teams and such this past weekend. When we ask them what they want, steak and scallops are always on the top of the list. We did ribeye, scallops, loaded potato and asparagus.
Sorry for the sideways photo!

 

I use beef when I catch it on sale. Slice about 1/8" thick when the meat is really cold. I use the hi mountain seasonings and have had really good luck, then into the dehydrator it goes.

 

Hey @meatman , got a recommendation for a slicer for home use?

 

Yeah, what he said

 

Yeah I already employed that method on this one mainly because some slices were thinner than others and didn't want the thinner being done before the thicker pieces.

 

Any brand / model number recommendations?

 

Got it. Thanks!

 

Quick supper last night.
Venison Tacos with garden grown tomato and lettuce....

 

Looks good brother. I hate the end of tomato season.

 

Mmm...guns and taco's.

 

looks like a great postcard!

 

Labor day grub...
Smoked some ribs. Just a little dry rub (brown sugar, garlic,onion powder, different chili, cayene, pepper etc. mix). Sprayed with apple juice every now-and-then. While doing chicken for later this week, I pulled the ribs from the smoker and added to the grill for a few minutes to get a little char and color.


Ribs tossed in a little bit of sauce (Sweet Baby Ray's BBQ, Habanero-mango sauce, Worchesterchire, and butter)


Plated with veggies and smoked shrimp

 

I continue to explore different bread alternatives for gluten-free family members. Here is a burger with rice buns that we tried this week-end.
Actually tastes really good, but is a little too brittle to pick up and eat like a burger, especially with all the goodies we had on it.

 

gluten free bun recipe...
http://glutenfreehomemaker.com/gluten-free-hamburger-buns-focaccia/

 

Somebody brought up cast iron here yesterday... just wanted to share a tip that if you can get an old pan (like from a garage sale or antique shop) that they don't really know the value of, the pan is light years better than the stuff they make today. Much smoother interior finish, better iron, easier to clean etc. This one in particular I saw (one just like it) for a few bucks at a second hand store, snatched it up quick:

 

that's where ive gotten most of my cast iron. cheap and best pans around!