All About Pocket Knives

Sunday is rib day round here.
Bill

Looking good.

Bill that looks delicious! What kind of grill is that you’re cooking them on? A Webber?

Colonel26 wrote: ↑Mon Jul 06, 2020 2:17 pm Bill that looks delicious! What kind of grill is that you’re cooking them on? A Webber?

It's a Weber with the grate replaced with a Stok cast iron grate. Stok had a system where there were stones and vegetable baskets for that center hole or more grill grate. I think they discontinued them. I just keep a tower of coals in the center the meat near the outside edge is usually slightly hotter than near the middle if I have it drafting right.
Bill

This is the original Stol system. Great ideas but I like the Weber grill better.
Bill

Very cool Bill. I thought it was a Webber but the grates were throwing me off. I like that set up with the fire in the middle and the ribs around the outside.

Colonel26 wrote: ↑Mon Jul 06, 2020 5:21 pm Very cool Bill. I thought it was a Webber but the grates were throwing me off. I like that set up with the fire in the middle and the ribs around the outside.

And then all the center pieces fit into my Stok tailgater!
Bill

Roasted Garlic Kiolbassa and grilled pineapple at the ball game.
Bill

Well bummer.......rainout and my grill is to hot to pack up
Bill

Venison Carne Guisada. Seared main ingredients, in bacon fat at 450 degrees. Then add liquid and spices. Simmered on indirect heat x 2 hours. Served on some white rice, in a tortilla and topped with cheese.

Y’all eating good!

You said it Wade. My mouth is watering now, and I just ate a good supper .

Doc B wrote: ↑Wed Jul 29, 2020 12:59 am Venison Carne Guisada. Seared main ingredients, in bacon fat at 450 degrees. Then add liquid and spices. Simmered on indirect heat x 2 hours. Served on some white rice, in a tortilla and topped with cheese.
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.........as Justin Wilson used to say..........."ya'll have done flung a cravin' on me"..........!!!!.............. .........

Thanks, guys. There's a little left over, for a snack, tonight. Y'all come on over.

Not supper, but a snack, momma’s homemade pimento cheese sandwich, or as we say here, minner cheese.

Neighbor that would go good with a bowl of hot chili 🌶

bighomer wrote: ↑Mon Sep 21, 2020 10:04 pm Neighbor that would go good with a bowl of hot chili 🌶

We done et the chili up! lol.

But I dearly love homemade minner cheese any way I can get it.

Nothing fancy but one of my favorite meals, beans and greens with cornbread and onion.

The turnip greens are fresh out of a church ember’s turnip patch. Y’all like turnip greens?

Love them. Collard greens better but turnip greens are wonderful.

Tonight's supper is venison pepper steak on rice. The venison is the last 2# of tenderloin and ham steaks from last year's deer. I still have 18# of chili grind left. I got 96 pounds last year off a buck and a doe and gave away a doe to a low income family.

Season starts this coming Saturday, so I should replenish the freezer over the next 2 months. My goal is a pair of does during the first 2 weeks and then a "good buck" and a "junk buck" over the last 6 weeks of the season.

Since there are at least 60 deer running around on our 150 acre lower farm and the neighbors' 250 acres, of which only about 100 are wooded, we are overrun with deer. I know there are over 60 because I saw 68 in the fields one day within 3 minutes while driving around the perimeter.

doglegg wrote: ↑Tue Nov 03, 2020 1:23 am Love them. Collard greens better but turnip greens are wonderful.

We don’t have much collard greens up here in Kentucky that I’ve seen. But the time or two I’ve had them they were good.

I like the turnips too, raw or cooked. But alas, no turnips tonight.

zzyzzogeton wrote: ↑Tue Nov 03, 2020 1:33 am Tonight's supper is venison pepper steak on rice. The venison is the last 2# of tenderloin and ham steaks from last year's deer. I still have 18# of chili grind left. I got 96 pounds last year off a buck and a doe and gave away a doe to a low income family.

Season starts this coming Saturday, so I should replenish the freezer over the next 2 months. My goal is a pair of does during the first 2 weeks and then a "good buck" and a "junk buck" over the last 6 weeks of the season.

Since there are at least 60 deer running around on our 150 acre lower farm and the neighbors' 250 acres, of which only about 100 are wooded, we are overrun with deer. I know there are over 60 because I saw 68 in the fields one day within 3 minutes while driving around the perimeter.

That sounds good too!

Microwaved corn dog.

jerryd6818 wrote: ↑Tue Nov 03, 2020 1:45 am Microwaved corn dog.

With plenty of mustard and no ketchup, I hope?

jerryd6818 wrote: ↑Tue Nov 03, 2020 1:45 am Microwaved corn dog.

I like a good corn dog, one of my favorite things.

Waukonda wrote: ↑Tue Nov 03, 2020 1:56 am [quote=jerryd6818 post_id=862595 time=<a href="tel:1604367909">1604367909</a> user_id=6094]
Microwaved corn dog.

With plenty of mustard and no ketchup, I hope?
[/quote]

Ya beat me to it. Something about mustard and ketchup mixed that makes a corn dog that much better.

I'd gladly sit down to a meal just like Bro.Wade had this evening! However if I could choose the greens I would vote for Mustard greens. Turnips with the roots are good, collards are great, Rutabaga greens are really, really great (don't get them too often) and Mustard greens are best, to my taste buds.

We had a neighbor across the pasture from us that grew collard greens year round. He would baby the plants for several years, sometimes propping the tall plants so they wouldn't fall over. The stalks would sometimes be 5 and 6 foot tall. He would pick a mess of bottom leaves and keep allowing the plant to grow, he pinched off the bloom when they appeared to keep them from "going to seed". Collards are usually harvested by cutting the whole top from the stalk, wrapped with a big rubber band and sold at the market.

Our old neighbor showed Miss Joy how to roll the leaves up in a tight roll and "chip them up" with a knife for cooking. One time he was helping her clean some collard leaves and she started to discard a leaf the had some holes in it from a worm or some critter. He said, "No, don't throw that away, you just eat around the holes!" He was right, only the discolored (yellow) leaves would be tossed.
Treefarmer