What did everyone cook today?
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Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.scott farm looks great, might want to post that in our new recipe category
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Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.scott farm Very nice! Well, plenty to eat for a few days.
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scott farm Very nice! Well, plenty to eat for a few days.
calldoctoday I texted that picture to a couple friends prior to posting it on here. I don’t think I’ll need to make room in the fridge.
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scott farm looks great, might want to post that in our new recipe category
Chef I can do that. Should it be a new topic so each recipe is kept separate?
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Chef I can do that. Should it be a new topic so each recipe is kept separate?
scott farm I think so. by keeping them separate , the recipe maintains it’s own integrity
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Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.scott farm I vote for the cheese and bacon and jalapeno…looks pretty damn tasty!
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I feel like I robbed a bank. Just went to the store and they had a bunker of butts at .99¢/lb no limit.
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drbrown35801 Did you hand mold and fire that ceramic grill too?!
Jonathon nope just put lump charcoal in and fired it up. It was just an accomplishment due to a really good friend of mine providing the opportunity to raise the steer that provided the steaks. Sorry I was not trying to come across that way.
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I feel like I robbed a bank. Just went to the store and they had a bunker of butts at .99¢/lb no limit.
YooperDog Well, were you wearing your bank robber mask?
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Jonathon nope just put lump charcoal in and fired it up. It was just an accomplishment due to a really good friend of mine providing the opportunity to raise the steer that provided the steaks. Sorry I was not trying to come across that way.
drbrown35801 You were fine, just a little fun to carry it out a bit. You are fine!
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Joe Hell That is one fantastic looking sandwich!! Do you happen to be hiring for the lunch hour a couple of days a week!!!
drbrown35801 I wish we could cook and sell food but our license only allows for us to sell raw product at this time…the exception being snack sticks, summer sausage, jerky, etc… We were approached by a building owner offering us space to open a high end burger place. Someday perhaps!
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Stuffed Burgers with Gouda & Bleu Cheese for Burgers with sausages for Slaw Dogs, no Fries or Cherry Pies -
Smoked Bone in Chops smoked with Apple, Uncle Crock’s Apple Champagne Alabama White Sauce drizzled o’er, a few other things on the side. -
Oh, made up a chopped bacon, caramelized onion sort of coating that covers the burgers as well for a little something extra.
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Smoked Bone in Chops smoked with Apple, Uncle Crock’s Apple Champagne Alabama White Sauce drizzled o’er, a few other things on the side.
calldoctoday tell me more about this sauce you speak of
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calldoctoday tell me more about this sauce you speak of
erich52 It is basically an offshoot of the Classic Alabama White Sauce, meant for Chicken & apparently invented by Big Bob Gibson up in Decatur Alabama. I dropped in years ago when I was on assignment up there. I take the classic recipe & spruce it up a bit with Apple Champagne, Lager, Cayenne Pepper, Real Apple Cider Vinegar, Buttermilk, & I also use Mayonnaise & Salad Dressing as the base & reduce the whole thing on low for about 45 minutes or so. I have kept it in a Mason jar in the refer after that for a few days, but never tried to keep it longer, thankfully I did not have to. It has a nice tangy bite to it, but it is not your ordinary sauce.
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erich52 It is basically an offshoot of the Classic Alabama White Sauce, meant for Chicken & apparently invented by Big Bob Gibson up in Decatur Alabama. I dropped in years ago when I was on assignment up there. I take the classic recipe & spruce it up a bit with Apple Champagne, Lager, Cayenne Pepper, Real Apple Cider Vinegar, Buttermilk, & I also use Mayonnaise & Salad Dressing as the base & reduce the whole thing on low for about 45 minutes or so. I have kept it in a Mason jar in the refer after that for a few days, but never tried to keep it longer, thankfully I did not have to. It has a nice tangy bite to it, but it is not your ordinary sauce.
calldoctoday nice I will have to give that a go.
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Back in the late 70s & 80s I worked with a Vietnamese lady that was in our department. Her family had a Vietnamese restaurant too. Every now & then she would bring food to work (when cooking & eating at work were still something folks looked forward to, sadly times changed drastically over the years) & one of the items that she regularly brought in were egg rolls. I keep thinking she called them spring rolls though. They were lighter than the typical egg roll. I really liked them.
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