RECIPES

[Pullstart 64,256]

I’m going to try to use a charcoal snake today in my little grill, for the same rub recipe as last week’s pig but with some rabbit.  I didn’t plan on popping anything, but we were in the living room and these critters were in the yard.  First one down, second didn’t move.  25-30 yard shots, dropped ‘em both.

 

 

Edited April 16, 2020 by pullstart

[SylvanLakeWH 27,053]

 

 

[Ed Kennell 40,169]

5 minutes ago, SylvanLakeWH said:

 

 

 

 

                       And the hunting season is closed.

[Pullstart 64,256]

Yep, we had until March 31.  I’ve finally gotten permission to cook them from my family, after the pig ribs success! 

[Pullstart 64,256]

I have started another homemade BBQ sauce session.  I added 1/2 cup maple syrup to the mix along with a spoonful of garlic and a squirt of brown mustard and will simmer on low for a while longer to thicken it up.  Last time, I made a half batch not knowing if I (can’t stand apple cider vinegar or any other vinegar) or the kids would enjoy the sauce.  This time, I made a full batch and have an empty Sweet Baby Ray’s container to fill up with left overs.  I’ll have to change the name to Sweet Pullstart Rays!  

 

 

[Pullstart 64,256]

My first ever low and slow BBQ snake...  using Mesquite charcoal briquettes by Kingsford.

[Pullstart 64,256]

Meat is on the grill.  I’ll rotate it after 1.5 hours and add the sauce to get some smoke flavor.

 

 

[Pullstart 64,256]

Rabbit is tasty!  To half of my family at least...  pizza rolls for the other two 

[Pullstart 64,256]

I have leftover dry rub from the last couple low and slow escapades.  We grabbed a pig loin out and tossed some rub on it.  It’ll sit in the fridge for a couple hours, then we’ll add some onions, apples and ‘taters and slow cook it all day.

 

 

[Pullstart 64,256]

Pig’s in the slow cooker!  A whole onion, two apples, a few ‘taters to fill it up and a cheap beer to boil in.  Topped with a stick of butter, some black pepper grinder and water close to the top.

 

See y’all at dinner time!

[SylvanLakeWH 27,053]

1 minute ago, pullstart said:

 

a cheap beer to boil in. 

 

Brought to mind a good German quote somewhat Americanized: "I cook with beer, Sometimes I even put it in the stew..." 

 

Reminds me of my Mom's favorite saying when waiters asked her what kind of beer he wanted when we went out for dinner. She always replied "Cold"...  

 

And there ain't no such thing as "Cheap" beer!!! 

 

1 minute ago, pullstart said:

 

Looks delicious!!!

[Pullstart 64,256]

1 minute ago, SylvanLakeWH said:

 

Brought to mind a good German quote somewhat Americanized: "I cook with beer, Sometimes I even put it in the stew..." 

 

Reminds me of my Mom's favorite saying when waiters asked her what kind of beer he wanted when we went out for dinner. She always replied "Cold"...  

 

And there ain't no such thing as "Cheap" beer!!! 

 

 

Looks delicious!!!

 

Every time I have ever made jail bird wine... or balloonshine for short... I start with a Pabst.  Then I make wine.  Every burger or steak or roast I make in a pan (camping) or slow cooker gets a beer.  I get one too.

[Ed Kennell 40,169]

Grandsons are coming for a quick 6' visit today.     So we made a couple Venison Dumpling casseroles for take out.

The recipe is back on page one.

 

I had a little steak left, so I pounded it to 1/8" thick then cut into strips and fried it with onions and peppers for some PHelton Venison Cheese Steaks.

[Pullstart 64,256]

There’s a YouTube channel something like BBQ Pit Boys.  They look like a bunch of ZZ Top fellas.  
 

I saw a recipe for beer can bacon wrapped burgers.  Some fixins’ are sautéed and we’ll use a can to shape a bowl of bacon wrapped beef and venison.  The fixins’ will be stuffed inside and topped with cheese.  An hour of 300 degree indirect heat should be good for eatin’!

 

 

[Pullstart 64,256]

There are 2 lbs of ground meat and 1 lb of bacon here in 5 burgers!  One child was not adventurous enough to try sautéed stuff or cheese, but it’ll be great nonetheless.

 

 

[Pullstart 64,256]

I’ve got a feeling we’ll be doing this again...

 

 

[oliver2-44 10,216]

(My wifes Mom’s) Blackberry Pie

Place blackberries (fresh or frozen) into an unbaked pie shell - should have approximately 2-3 layers of berries in the shell (about 2-3 cups).

1/2 c. flour

1 ½ c. sugar

1/8 t. salt

2 eggs, beaten

½ to ¾ cup evaporated milk or cream (I use evaporated milk – mixture should be thick and creamy)

 

Mix above ingredients thoroughly and pour over berries.

 

Let stand 10-15 minutes while preparing the following topping:

 

6 T. flour

6 T. sugar

3 T. butter

 

Work these with a fork until the mixture is crumbly. Sprinkle over the top of the pie.

Cover the crust edge with foil to prevent it from over browning. 

Bake 1 hour (or longer) at 325 degrees – the center usually rises slightly when baking is complete.

 

This is excellent warn with a scoop of vanilla ice cream, or maybe even better cold....i.e. the leftover is great for breakfast

[Ed Kennell 40,169]

Boiler maker chicken last night.

Rub the bird with a 50/50 mix of olive oil and moonshine, then rub on your favorite seasoning and refrigerate for 2 hours.

Consume several shine boilermakers while you wait.

Save 1/2 can of beer to insert in the birds rear.

Cook on the unlit side of a grill at 300F for 1-1/2 hours.

Continue consuming the shine boilermakers while you wait.

Make sure you have a back up griller to remove the bird...jut in case you fall asleep.

[Ed Kennell 40,169]

June 9 is National Strawberry Rhubarb Day         This is my one crust version using 1/2 the recipe below.

[The Tuul Crib 7,338]

On 6/4/2020 at 3:52 PM, Ed Kennell said:

Boiler maker chicken last night.

Rub the bird with a 50/50 mix of olive oil and moonshine, then rub on your favorite seasoning and refrigerate for 2 hours.

Consume several shine boilermakers while you wait.

Save 1/2 can of beer to insert in the birds rear.

Cook on the unlit side of a grill at 300F for 1-1/2 hours.

Continue consuming the shine boilermakers while you wait.

Make sure you have a back up griller to remove the bird...jut in case you fall asleep.

Sounds like my kinda grillin!

[Pullstart 64,256]

On 4/8/2020 at 12:58 PM, pullstart said:

I pulled an entire side pig rib out the other day.  I decided to use this recipe as a guideline.  I used about 2/3 cup brown sugar and 1/3 cup white sugar.  Maybe a tad more cayenne pepper?

 

Ribs are on the grill for about 5 hours.  Low and slow, baby!

 

 

I keep some of this dry rub in the fridge, along with the home made BBQ sauce at all times.  
 

tonight, it’s back straps baby!  Venison seems to be a staple here the last couple years...  I rubbed the chops and let them sit in the fridge for 2 hours.  Then, I drizzled with chipotle and Tuscan herb olive oils.  I added a chopped onion on both and some local GunnPowder .50 Cal seasoning on just one.  A little black pepper grinder and we’re good to go for a 3/4 charcoal snake on the grill!

 

I imagine this should only take an hour, but that’s a guess.  
 

 

[Pullstart 64,256]

After an hour, I’d say the meat is done... but my wife likes her steaks dead twice.  I gave the packets a healthy dose of Worcestershire sauce, closed the grill all the way off and threw ‘em back on for 20 minutes... or whenever the storms start.  Whatever comes first!

[Racinbob 11,634]

On 4/16/2020 at 8:52 AM, Ed Kennell said:

 

 

                       And the hunting season is closed.

 

That was my first thought but then I noticed the trees.

 

Kevin, can I move in with you so you can feed me?  

[echris 1,425]

Well $hit, I didn't know we did food here too.

Here's what my kids call "Bazah Topatoes" - Dada Potatoes.

 

Preheat oven to 425.
Pour 1-2 oz of olive oil into baking dish and preheat in oven.

Cut as many potatoes of your choosing (for this recipe I like red potatoes, skin and all, duh!) into ~1" cubes, enough to fill your baking dish.

 

In a large bowl, pour 2-3 oz of Olive Oil.
Add:
Garlic powder
Onion powder
Black pepper
Chili powder
Dried parsley
Salt
How much of each, you're on your own!

Toss the topatoes in the bowl until everything is all evenly coated.
Transfer to the preheated baking dish in the oven and cook for about 1 hour.
Be sure to stir every 10 mins or so as the potatoes will stick.
Add more oil if needed.

Once the pieces of skin that have fallen off the potatoes resemble bacon and everything is all crispy and crunchy, you're done.

Also, sometimes the Pyrex dish will just explode upon removal from the oven. This happened last week.




They were still really good, just a bit crunchier and a tad bloodier than in the past.

 

[Pullstart 64,256]

We are having an early Thanksgiving dinner with my brother’s family and our mother tomorrow.  I did up a sweet dry rub, the I’ll smoke the pig butt tomorrow.

 

1 cup dark brown sugar

 

2 tsp pumpkin spice

 

1/2 tsp mustard powder

 

1/3-ish tsp onion powder

 

dash of sea salt

 

fresh ground black pepper too

 

I tossed the pig back in the bag and wrapped it up.  I’ll cook it starting in the AM!

Edited November 13, 2020 by pullstart
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