What did everyone cook today?
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YooperDog Never slowed down your mission in the past Troop… Suck it up and move out. Ha Ha,… BTY, do you know what WET SUE means in military jargon?
JoeB I’ve seen it as WETSU, not to be confused with SNAFU. I think WETSU would be an appropriate name for this Meatjistics group. Maybe you should run it by Jonathan.
“You never really die until you end up on the wall at a Cracker Barrel”
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JoeB I’ve seen it as WETSU, not to be confused with SNAFU. I think WETSU would be an appropriate name for this Meatjistics group. Maybe you should run it by Jonathan.
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Tonight’s appetizers complements of the woods behind the house. Egg washed and dipped in a flour and cornmeal coating. Then taken for a swim in Crisco lake. @NDMike the cast iron is the only way to cook natures little delicacies.
“You never really die until you end up on the wall at a Cracker Barrel”
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Tonight’s appetizers complements of the woods behind the house. Egg washed and dipped in a flour and cornmeal coating. Then taken for a swim in Crisco lake. @NDMike the cast iron is the only way to cook natures little delicacies.
GWG8541 You lucky son of a gun!
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calldoctoday my nephew in Kansas gave me this cracker recipe. I just used the Spicy Hidden Valley Ranch powder instead of the plain.
1/4 cup of vegetable oil
2 TBSP Spicy Hidden Valley Ranch mix
2 1/2 TBSP fresh fine chopped Dill or
(1 tsp dried dill)
1/4 tsp lemon pepper
1/4 tsp garlic powderMix all ingredients thoroughly in a bowl
1-12 to 16 oz bag/ box of Oyster/Soup Crackers (any brand is fine)
Place crackers in a gallon ziploc bag and add mixture. Toss lightly in bag until everything is coated.
Spread crackers on a half sheet pan try to keep a single layer.Place in smoker at 250 (I use a pellet smoker) for 15 to 20 minutes. Occasionally I put them under a broiler for a little extra crispness, but be careful not to burn them.
Crackers take on smoke easily, if you don’t want smoked this can be done in an oven. They are a great beer snack. Enjoy
GWG8541 Thank YOU!
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calldoctoday I follow a modification of Alabama Firecrackers, add a few more ingredients, and always use butter rather than oil. Also use only mini crackers, not large ones. Place that in a smoker set at a low setting. A favorite snack.
Chef Thank You.
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JoeB I’ve seen it as WETSU, not to be confused with SNAFU. I think WETSU would be an appropriate name for this Meatjistics group. Maybe you should run it by Jonathan.
GWG8541 You are right my Brother. You have the correct acronym WETSHU. long time gone by since i heard that in cadence. Chef you should be giggling. You spent the time to look it up. Most would not understand.
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Tonight’s appetizers complements of the woods behind the house. Egg washed and dipped in a flour and cornmeal coating. Then taken for a swim in Crisco lake. @NDMike the cast iron is the only way to cook natures little delicacies.
GWG8541 morels!!! Man you are lucky. A couple of more weeks before I will need to start searching. Heck, I am still waiting for the smelt to run.
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Dinner, Bulgogi made a week ago , frozen, and vacpaced. Griddled, served with rice and Kimchi. No soju, but Jack and coke was a good sub.
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Dinner, Bulgogi made a week ago , frozen, and vacpaced. Griddled, served with rice and Kimchi. No soju, but Jack and coke was a good sub.
JoeB gets no better than that!
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wdaly Life is good… dance in the rain. . . . Thank you
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Dinner, Bulgogi made a week ago , frozen, and vacpaced. Griddled, served with rice and Kimchi. No soju, but Jack and coke was a good sub.
JoeB Looks tasty. Do you make your own kimchi. We had a Korean friend up here, that made some great kimchi, she got married and left the area. I can make saurkraut, never made an attempt at kimchi. Pretty much would be me eating most. Maybe this fall for deer camp and ice fishing, hmmm. I have some ideas.
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JoeB Looks tasty. Do you make your own kimchi. We had a Korean friend up here, that made some great kimchi, she got married and left the area. I can make saurkraut, never made an attempt at kimchi. Pretty much would be me eating most. Maybe this fall for deer camp and ice fishing, hmmm. I have some ideas.
YooperDog I would like to take credit for the kimchi but i also have a friend that makes it for me. We have a Korean market that you can buy by the gal. Not that expensive, and i like the Gal jars for moon shining.
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JoeB If I was really motivated I could wait to do it in the dark with some chem lights or NVGs
Life is always good on this side of the grass, still have some options.
Speed is overrated when they are looking for volunteers.
YooperDog Had girlfriend that said that
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I harvested a wild turkey on Monday. I’ve had the breasts curing since then. I tied them up and smoked 'em up for dinner today. I’ve never cured turkey before… good stuff!
gChart That takes a lot of TLC… Looks great
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For lunch the wife wanted some good old grilled cheese and tomato soup. So I whipped it up for her. I used my home canned tomato juice to start the base for the soup. A little spice and some heavy cream brought it to life. I had seasoned and smoked some soup crackers for snacking, and they went great with this soup. The wife just wanted grilled cheese, but I boosted my sandwich with some shaved grilled smoked ham. The cheese in the sandwiches was smoked Pepper Jack and Baby Swiss. Quick and not approved by my cardiologist, but tasty.
These are the smoked snack crackersGWG8541 Grilled Cheese/soup: Well, did you at least get a short peck on the cheek for your wonderful efforts? BTW: Your simple is others “bomb lunch”. Way to go.
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I harvested a wild turkey on Monday. I’ve had the breasts curing since then. I tied them up and smoked 'em up for dinner today. I’ve never cured turkey before… good stuff!
gChart Congratulations, let’s see the big bird. Looks perfect.
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JoeB a local watering hole up here that I occasionally frequented a time back actually had pails of kimchi on the bar instead of peanuts and pretzels. Grab yourself a fork and plate and pull up a stool and stay awhile.
I am not allowed to talk about my old girlfriends
I would be treading into dangerous waters
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