All About Pocket Knives

philco wrote: ↑Mon Sep 07, 2020 2:42 am

Stanwade wrote: ↑Mon Sep 07, 2020 12:12 am Last hurrah for the summer---cheesy potatoes, sweet corn cake, lobsters, bacon wrapped scallops and fillets for our picnic today ...us western PA Rednecks eat good sometimes!! Mmmmmmm...

If I were sentenced to hang, that would make a very adequate last meal.

I've never been able to work that one out. If i was just about to be hung, eating would be the last thing on my mind.

A couple more venison back straps.. dry rubbed with a semi-sweet beef rub... pecan wood for smoke this time.. I'll post more pictures when it's done... can't wait..

I agree...Ryan, you have been posting some fine meals!!!

Thanks Doc!!

Resting in the cooler....cooked to 130f internal temperature... gonna slice soon!

Sliced up for sandwiches.. juicy and tender!

Stanwade wrote: ↑Wed Sep 09, 2020 8:59 pm Sliced up for sandwiches.. juicy and tender!

That meat looks very tasty. Do you have any condiments that you use on the sandwiches, or is the meat that good you don't need any. I reckon just on it's own with a little bit of salt and pepper would be enough.

Just a little cheese and mayonnaise..if you like..if not, it's fine on it's own..mmmmmmm...

Today's lunch, a sausage in a hot dog roll, with grainy mustard, onion and tomato sauce.

Looks delicious! Sometimes less is more......

spinach fried (Griswold cast iron skillet) in butter with sweet sausage, onions, red pepper flakes and garlic... simple and delicious...

Homemade sauce tonight with just a Chuck roast...I usually use beef, pork necks and sweet Italian sausage..I didn't have the latter two so just beef tonight... rubbed the roast with beef base then browned it in corn oil.. removed that then browned a shallot and a half can of tomato paste in the same pot..deglazed with about a cup of red wine (Chianti).. everything into the pressure cooker with garlic, oregano, basil, parsley and some brown sugar (about 1/3 cup) for an hour (I hit it with my immersion blender also, I like smooth sauce)...not my usual "Sunday Sauce" since it's missing pork and sausage but it will do for a Tuesday! Going to put it over good artisan spaghetti my mother's friend gave us...

Homemade bacon tonight.. I cured this half slab of pork belly for a week with curing salt and a sweet and heat dry rub... Smoked it with hickory to 150f then sliced it up... Delicious...$3 a pound...

Stanwade wrote: ↑Fri Sep 25, 2020 10:23 pm Homemade bacon tonight.. I cured this half slab of pork belly for a week with curing salt and a sweet and heat dry rub... Smoked it with hickory to 150f then sliced it up... Delicious...$3 a pound...

Thanks buddy!,

Looks good!!!send me a slab....Bet that slab don't last long....

Thanks ps!

Looking good Ryan!

Putting some chicken in a Peruvian marinade, normally I would spatchcock a chicken, but I have some thighs to get rid of. Lots of garlic with some kosher salt, fresh ground pepper and some fresh ground cumin, using a wooden spoon to work the garlic to release the oils, then a couple tablespoons of aji amarillo and huacatay, juice of a full lime, little smoked paprika or ancho chile, olive oil. I will let these marinade all day and smoke them on Fogo charcoal on the Big Green Egg tonight.

Mmmmm.. looks good buddy. Post some pictures when it's done...

Stanwade wrote: ↑Tue Sep 29, 2020 8:08 pm Mmmmm.. looks good buddy. Post some pictures when it's done...

Yeah, i want to see how it turns out.

cudgee wrote: ↑Tue Sep 29, 2020 8:22 pm

Stanwade wrote: ↑Tue Sep 29, 2020 8:08 pm Mmmmm.. looks good buddy. Post some pictures when it's done...

Yeah, i want to see how it turns out.

Stanwade wrote: ↑Tue Sep 29, 2020 8:08 pm Mmmmm.. looks good buddy. Post some pictures when it's done...

Thanks gents, snapped a few before it was dark. The girls loved the chicken, I like it with a side of aji amarillo.

Mmm, mmm, MMMMMMMM!! Looks awesome!

Ooooo... Yum, yum, yummy .
Sounds delish M Man, should try something similar round here, bet it'll be wonderful.

The food does look delicious but I am more interested in the Green Egg and its pluses and minuses. I know it is hard to be negative about something that costs that much but please lay it out for me.

Ray

Stanwade wrote: ↑Fri Sep 25, 2020 10:23 pm Homemade bacon tonight.. I cured this half slab of pork belly for a week with curing salt and a sweet and heat dry rub... Smoked it with hickory to 150f then sliced it up... Delicious...$3 a pound...

.......that would make a bulldog break his chain!!!!!.................... .....................

For sure