THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[1967redrider]

Following OH's Deer Chili recipe to make some Elk Chili. I also added teaspoons of garlic salt, Cayenne pepper and paprika. I only cooked mine on low for 2 hours.

[1967redrider]

Almost forgot one key ingredient, 2/3's can of beer for the chili, 1/3 for me.

[1967redrider]

I love the way this chili turned out, deeeeeeeeeeeeelicious!

[zp4ja]

Looks great John and OH!

What is below the chili? Rice? Potatoes? Hard to tell even on recipe but likeIy may have missed it.

Love a good chili!

Jerry

[1967redrider]

Looks great John and OH!

What is below the chili? Rice? Potatoes? Hard to tell even on recipe but likeIy may have missed it.

Love a good chili!

Jerry

I went with rice. We didn't have any cornbread mix and I forgot to pick some up. Some like using spaghetti too, but I prefer white rice.

[zp4ja]

Sweet John. Thanks for the info.

Thawing out some ducks to cook hopefully tomorrow. A veggies and separate potatoe dish. Winging it as I go.

All on the smoker.

[zp4ja]

Stuffed duck with veggies seen. White onion, jalapeño, habanero, garlic, sweet peppers, etc. Ton of seasoning. Beer in pan with Frank's Hot. Olive oil. Extra hot horseradish on top.
Lemon zest is under used and under-rated. IMO, use it all the time.
Kitchen sink.
Have another using same ingredients but sweet hot mustard binder instead of horseradish melt. Love me some duck.
May throw in brussel sprouts and green beans on second one.

Jerry

[zp4ja]

Duck 1. Basted butter and pan juice just now.

When close that sucker is hitting the broiler or I am pumping heat up on smoker.

Off smoker. After broiler in that order on just added pics. Basted in juices a bunch of times.

Working on duck 2 now...

[treefarmer]

Figured this post might be more appreciated here on the AAPK COOKBOOK thread than on the Outdoorsman thread.
We made 50 pounds of venison/pork sausage Saturday and vacuumed sealed it in 2 pound packages this morning.
Just realized there is not a picture of the venison by itself, hey y'all know what it looks like, red meat.
Here we go:

We had 2 Boston Butts that weighed 18 pounds. Added 34 pounds of venison.

Removed the shoulder blade and cut into small pieces with my Dexter-Russell knife.

Venison is under the pork in the tub as we are adding 2 packages of Leggs #10 seasoning, also added cayenne and sage to the mix.

After mixing the pork, venison and seasoning the meat was run through the grinder using a plate with 1/4" holes.

The course ground meat is then run through a plate with 1/8" holes.

Next step is vacuum sealing the sausage in 2 pound packages.

We then use a rolling pin to flatten the packages for stacking in the freezer.

With this mix we make burgers, chili, spaghetti meat "squares", taco salad, anything that calls for ground beef.
Takes a little time and effort but keeps us old folks out of trouble.
Treefarmer

[zp4ja]

Very nice Phillip! Lots of work I know. Pays off for certain Brother. Good stuff and worth the effort. Take care.

Jerry

[zp4ja]

Duck 2...

[treefarmer]

Man, you're making my mouth water!!!
Treefarmer

[zp4ja]

Leg o lamb. First try/test.

Kitchen sink including oysters for God only knows.

5 minute post smoker broil.

Jerry

[zp4ja]

Finished product....

[1967redrider]

Jerry, want to come over for Thanksgiving?

[zp4ja]

Some day Brother. Hope you and yours are well!

Certainly rare, rather than medium rare, why God made microwaves. One minute, perfect. I allow/ factor in reheat in my cooks. Can't uncook it. How I do it. YMMV!

Jerry

[zp4ja]

Prime freaking rib. Dogs got a raw treat before cook. Not much on feeding people food but raw meat is primal for dogs. Bones after...

Rub, brick of basted butter, lemon zest. Good stuff. Reverse broiler sear. Bomb!

[zp4ja]

Yeah, it's like that!

Amen!

[zp4ja]

New York Roast with zested lemon, garlic, serrano and jalapeño and radish....

[zp4ja]

Done. Never smoked a New York roast. On par with tri-tip. Reverse seared in broiler after smoking. Phenomenal.
All veggies went on lemon zest grater.

[Eustace]

Turkish pizza lahmajun

[1967redrider]

That looks delicious, Georgi, I would like it I'm sure. Jerry always amazes with the smoker.

[cudgee]

That looks delicious, Georgi, I would like it I'm sure. Jerry always amazes with the smoker.

Jerry's a genius with the smoker.

[Xaye]

I usually go for:
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1/2 cup buttermilk
1/2 egg, beaten (beat a whole egg and use half of it)
1/4 cup finely chopped onion
Vegetable oil for frying

Instructions:
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, onion powder, garlic powder, and cayenne pepper.
Whisk together buttermilk and half of a beaten egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chopped onion.
Heat about 2 inches of vegetable oil in a skillet to 350°F (175°C).
Drop spoonfuls of batter into the hot oil, frying 4-6 hushpuppies at a time. Fry until golden brown, turning as needed, about 2-3 minutes.
Use a slotted spoon to remove the hushpuppies and place them on a paper towel-lined plate to drain excess oil.
Serve hot and enjoy your mini-batch of delicious hushpuppies!

If you are familiar with cooking London broil in crock pot, my recipe be so difficult for you.

[cudgee]

Thought this thread needed a kick along, been a while since anyone has posted. My newest venture, something i knew nothing about, but from the old ways to preserve an abundance of crops rather than waste them. Fermenting, still learning, but really enjoying it, an acquired taste, but i have acquired the taste.. .